Every Italian region has a unique kitchen with recipes, types of pasta and even ingredients that aren’t found or used in the same way elsewhere. And, there is much that is unique about the food in Liguria. This mountainous coastal region is where basil pesto comes from and Ligurians use it a lot; in soup,…
Chervil in Scandinavia
Chervil is a very old herb in Nordic cuisine, but almost impossible to buy. People who love it and know how to use it are almost gone, and young cooks have yet to discover its virtues – so even in Scandinavia you have to grow your own. Learn more about chervil in Scandinavia. How it […]
12 Sardinian Pasta Recipes Worth Trying.
In the world of Italian pasta, the island of Sardinia is pretty unique. There, you can find some very ancient types of pasta that you won’t find anywhere else in Italy. Among the most well-known and most used Sardinian pasta types are fregola, malloreddus and lorighittas. These three are prominent in this collection of 12…
Neapolitan Ricotta and Pasta Pie (Pastiera Napoletana)
Traditionally made for Easter, pastiera is a ricotta pie popular in different parts of Italy. However, it’s most famously a Neapolitan recipe. Like many Italian dishes, there are, of course, variations of pastiera Napoletana. The most well-known is made with cooked wheatberries, ricotta and candied fruit baked in a pie crust. But, in different areas…