Here’s Sara’s second Parrozzo recipe [par-ròz-zo], the typical Abruzzo Christmas cake. This time she used almonds, red fruits and ratafià (i.e. wild cherry liquor), coated with white chocolate.… Sweet Recipe: Almond, Candied Fruits and Ratafià Liqueur Mini Parrozzi
On December 25th, the Christmas broth is a must-eat dish on the Abruzzo tables. It takes a long time to prepare, it requires many ingredients, but you can make it ahead of time.… Recipe: “The Scrippelle” – Savory Crêpes Surprise
The Parrozzo [par-ròz-zo] according to the Abruzzo native Gabriele D’Annunzio, a famous Italian writer and poet, after testing the chef Luigi D’Amico’s bake: “This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your oven, and there it slowly changes into the sweetest among any other sweet thing.”… Sweet Recipe: Almond & Pistachios Mini Parrozzi
For all the Pasta Lovers out there, today I’d like to introduce you to Cappellacci pasta.… Pasta Lovers: on Cappellacci
Charles De Gaulle used to wonder how anyone can govern a nation – i.e. France – that has two hundred and forty-six different kinds of cheese.
… Letter “V” :: Ventricina
“Cavolo” (cà·vo·lo, the stress on the “a”) i.e. cabbage is a common and healthy ingredient in many recipes of the Italian cuisine. It is included in the cancer prevention diet, and despite the bad smell it releases, due to the presence of sulphur compounds, it’s employed as a side dish, in potages, in vegetable pies and so forth.… Letter “C” :: Cavoli a merenda | Cabbage for tea? Really!