Figs with raw ham (prosciutto crudo) is certainly a winning combination! This is a special dish to serve for a summer starter or aperitif, combining the sweetness of figs and the intense flavor of prosciutto. In no time you can impress your guests, For this recipe I used Tuscan prosciutto but you can also use…
Gamberi con Prosciutto Crudo (Prosciutto Crudo-Wrapped Prawns)
Prosciutto-wrapped prawns will be a hit with your party crowd. It is a delicious appetizer you can prepare in just a few minutes. Ensure you make enough! First wrap the prawns in tasty “prosciutto” slices and then pan-fry with a little olive oil flavored with garlic. The trick to do this right is to find…
Pane Toscano (Tuscan Bread)
“L’uomo non vive di solo pane / Man does not live by bread alone” … but this certainly doesn’t seem to apply in Tuscany. For centuries Tuscan bread has been a staple for the poor. The Tuscan bread recipe is salt-free, therefore called in Italian “pane sciapo”. In fact, its taste goes well with traditional…
Piadina Romagnola
Piadina (in English “flatbread”), is one of the most popular dishes of the Emilia Romagna region, and it is certainly appreciated all over the country. It looks like a pastry disk, made of flour, lard, salt and water, and it is traditionally cooked either on a terracotta dish or metal griddle over hot coals. Piadina has an…
Saltimbocca alla Romana
The saltimbocca (literally “jumps in the mouth” from the skillet, referring to the fact you have to eat it hot off the stove) is one of the flagships of the Roman-style cooking. This tasty dish is made of veal slices lined with prosciutto crudo (dry-cured ham) and sage leaves, cooked in butter and flavored with…