There are flavors that represent summer in a single bite. My melon and Iberian ham salad is a delicious bridge between Spain and Italy: we swap the white melon typical of Spanish tables for French Cantaloupe melon, with its orange pulp and intense aroma, and I pair it with buffalo mozzarella, arugula, and basil to give it that unmistakable Italian…
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White fish acqua pazza: light Neapolitan video recipe in 3 minutes
The white fish acqua pazza, or crazy water fish, is a light and quick Neapolitan recipe in which sea bass, sea bream, or another lean fillet is gently poached in a lively broth of dry white wine, cherry tomatoes, and extra virgin olive oil. Born in the Gulf of Naples, where fishermen cooked their catch with tomatoes and seawater—cheaper than…
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Jewish-Style Artichoke Recipe (Carciofi alla Giudia)
Among the culinary jewels offered by Roman cuisine, Carciofi alla Giudia (Jewish-style artichokes) hold a special place. This dish is a testament to Italy’s rich culinary culture. Originating from the Jewish Ghetto of Rome, these fried artichoke hearts are not just a delight for the palate due to their incredible crispy texture, the result of a unique double-frying technique; they…
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Ricotta cheesecake
Do you fancy a delicious cheesecake, but with a lot fewer calories than the more traditional ones and without the need to use light substitutes? Well, prepare it with ricotta! As you already know, ricotta is an Italian fresh cheese, a sibling of cottage cheese. It has about 174 calories per 100 grams. The cheese used to make NY cheesecake…
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Lemon crostata topped with Italian meringue
My favorite treat: Lemon tart topped with Italian meringue (crostata meringata al limone). I don’t know if you know that there are different types of meringue. The most commonly used are French and Italian. To make this type of tart, the French one doesn’t work well. The Italian one is cooked while it is being prepared, through the hot syrup…
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Lemon risotto with aged goat cheese and basil
Today I bring you a very summery risotto, thanks to the refreshing touch given by the lemon-basil duo and the absence of heavy ingredients. I won’t bore you again with the mini-spiel about the origin of risotto, because I already did that when I proposed the radicchio and sausage risotto and I am aware that, with this heat, everything feels…
