Sagnette, tacconelle or sagne a pezzi” [*] are between the typical Central Italy pasta shapes. Their names and sizes may vary, but their main feature is that they are a flour-n-water dough.
… Pasta Lover: Sara’s Sagnette Special
Tag: italian cooking
The Life Of a Chef :: Giorgia Grillo – Rome, Italy
Appetibilis Q&A :: Work and life stories, while sitting around a table with friends ::
Meet Chef Giorgia Grillo, my “Gambero Rosso Schools” classmate. Owner of “Nero Vaniglia”, a lovely Cafè-Pastry-Shop in Garbatella, a charming Roman area off-the-beaten-track.
The Life of a Chef :: Deliciously Abruzzo The Pesce Azzurro Club
Is advertising the life of trade? Ninety-nine times out of ten it is. Mimmo Arena, co-owner and executive chef of “Il club del pesce azzurro” (The Oily Fish Club) in San Vito Chietino, thinks it is not. … The Life of a Chef :: Deliciously Abruzzo The Pesce Azzurro Club
Pasta Lover: Sara’s Cavatelli Mare e Monti
Sara’s Cavatelli Mare e Monti it’s a delicious recipe for the pasta lovers who crave a main course based on surf and turf.
… Pasta Lover: Sara’s Cavatelli Mare e Monti
Take Five :: Rome, The New Esquilino Market – Seafood Stalls
If you want a taste of contemporary Rome, you can’t miss the “Nuovo Mercato Esquilino (ex Piazza Vittorio)”. A galaxy of flavours in the heart of Rome’s multi-ethnic district…
… Take Five :: Rome, The New Esquilino Market – Seafood Stalls
Sweet Recipe: Sara’s Cantucci Abruzzesi
Cantucci: here’s a great recipe for a typical Italian cookies, with our Sara’s Cantucci Abruzzesi version. Originally from Tuscany, (also called “Prato biscuits”), their peculiarity is the double cooking: “bis-cuit”.
… Sweet Recipe: Sara’s Cantucci Abruzzesi
Food Photography :: On capturing best foodie pictures
Food Photography 101: experts reveal tips and tricks on capturing alluring pictures of food…
… Food Photography :: On capturing best foodie pictures
Deliciously Abruzzo @ La Grande Quercia
At La Grande Quercia, dishes follow season cycle, so menus change according to the produce available. Don’t forget to ask for their signature lamb dish, “agnello incaporchiato” [anyello incaporkiato]. It requires a few ingredients: a leg of lamb, extra-virgin olive oil, white wine, rosemary, a couple of cloves of garlic.
This recipe comes from the old days when people did not have meat very often, so when there was the chance to cook it, they used to put another pot on top (incaporchiato), so that the smell could not go out and tell the neighbours that something good was on the stove. At La Grande Quercia a heavy lid is used instead, and the stewing is perfect.
The true secret is mamma Maria’s cooking mastery – and the weight of the stones…
Deliciously Abruzzo :: “Adopt the pace of nature: her secret is patience.” ~Ralph Waldo Emerson | photo: ©MateldaCodagnone
Deliciously Abruzzo :: “The earth has music for those who listen.” ~George Santayana | photo: ©MateldaCodagnone
Figs, raw ham, pecorino cheese and hot pepper-flavoured honey for a toothsome antipasto at “La Grande Quercia”… | photo: ©Lonza65
Behind the scene @ La Grande Quercia | photo: ©Lonza65
Cooking “agnello incaporchiato” @ La Grande Quercia | photo: ©Lonza65
Antipasto @ La Grande Quercia | photo: ©Lonza65
Spaghetti alla chitarra time @ La Grande Quercia | photo: ©Lonza65
Pappardelle ai funghi @ La Grande Quercia | photo: ©Lonza65
Travel Bites :: Love from La Grande Quercia | photo: ©Lonza65
Read more about La Grande Quercia :: Harvesting time and family recipes
Zero Waste Recipe: Slow Roasted Rabbit Polpette
I love testing recipes, especially the ones that require slow cooking… Here’s some Rabbit Leftovers Polpette, a zero waste sort of recipe.
Pasta Lover Recipe: “Maccarunə Carrati” Frittata
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”.