The ring cake with yogurt (ciambella) is a typical cake with a circular shape and a hole in the middle. The classic one with coarse sugar on top is from Bologna (the Emilia-Romagna region’s capital city) and is linked to the traditions of the local farmers. There is no village feast or banquet that does…
Archives for November 2012
Tortino al Cavolo Nero (Kale Pie)
Italian savory pies have been around since ancient times, even Pre-Christian, and are linked to the farmers’ traditions. They are made with simple and fresh ingredients available during the growing season. If tomato is Italy’s summer vegetable, cabbage is definitely the winter vegetable. Kale pie is a true veggie lover’s delight. Tuscan kale, also called…
Brasato al Barolo con Polenta (Braised Beef in Barolo Wine with Polenta)
The name brasato derives from brace (BRA-chay), the hot coals over which the meat was traditionally cooked. Braised beef marinated in a fine Barolo wine is one of the most representative and classic dishes of the Piedmont region, a savory delight for a cozy dinner on cold nights. The Barolo’s intense flavor gives an extra…
Risotto ai Funghi Porcini (Cep Mushroom Risotto)
Risotto with porcini mushrooms is a delicious dish. The term rice refers to the seed of the Oryza sativa plant. The Chinese were already cultivating this plant 12,000 years ago! It spread slowly to North Africa and Europe. This cereal arrived in the North America, first in South Carolina around 1700, probably from Madagascar. In…
Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)
Pasta is a great ingredient for preparing quick and delicious meals and is a real treat to make for someone special. Spaghetti with swordfish, capers and cherry tomatoes is a tasty first course to enjoy before your non-pasta secondo (like we Italians eat it), or as a solitary main dish, fast and easy to prepare. My…