Bolognese sauce is probably one of the most well-known and, at the same time, most misunderstood preparations in Italian cuisine. In Spain, it is searched for that way, named that way, and cooked that way, but behind that popular name exists a very specific, codified, and protected recipe: the authentic ragù alla bolognese. It is not a quick sauce, it…
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Beef Broth (Brodo di Carne) Italian Style
There are preparations that accompany you throughout your life in the kitchen, and this Italian-style meat broth is one of those foundations that makes all the difference. It is that smell that fills the house, that quiet bubbling that announces something good, that mixture of vegetables and meats that becomes the essence of so many dishes. It doesn’t matter if…
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Italian-style green beans with tomato and basil (fagiolini in umido)
There are dishes that conquer you from the very first spoonful: these Italian-style green beans with tomato and basil (fagiolini in umido) are a great example. Al dente green beans in a light and aromatic Italian-style tomato sauce, made with three steps that make all the difference: cooking uncovered to keep them bright green, binding the sauce with a little…
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Zingara ischitana: recipe for the Italian sandwich that is a hit in Ischia
There are bites that taste like summer and music in the square. The Zingara ischitana was born in a pub in Ischia in the late 70s, in the midst of the hippie era. Its name, which in Italian means “gypsy”, evokes freedom and a desire to travel, and well defines the spirit of this crispy panini made with rustic bread,…
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Sicilian Caponata: The authentic sweet and sour eggplant stew from Italian cuisine
There are dishes that call for calm and care, and Sicilian Caponata is one of them. A delight that everyone can enjoy, as it is vegan-friendly. Actually, it is said that there are almost 30 different variations of caponata. That is to say, there is no single recipe. Even so, the most popular ones are the Palermitana, which is the…
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Apulian frise (friselle): traditional Salento recipe with tomato, arugula, and eggplant
In the heart of the Salento, among centuries-old olive groves and the intense perfume of wild arugula, one of the most authentic jewels of Apulian gastronomy is kept: the Apulian frise (friselle). With origins so ancient that some historians link them to the diets of medieval travelers, this twice-baked bread transformed into a humble and resilient food, ideal for difficult…
