July 18, 2011
by Anna Merulla /
A frittata is versatile, you can use whatever ingredients are in season for the filling with good results! Today, I’d like to propose to you the version with leek. One of my favorite. So, if it’s dinner time and you do not know what to cook yet, this recipe could be the answer. By the
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June 15, 2011
by Anna Merulla /
Who would think that a defense substance used by cuttlefish can make an excellent pasta sauce? In Italy cuttlefish is so popular and its ink is used to season rice “Risotto al Nero di Seppia”, spaghetti “Spaghetti al Nero di Seppia”, linguine pasta “Linguine al nero di seppia” and more.
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January 24, 2011
by Anna Merulla /
Today I’d like to propose to you the tipical fritter sweets that symbolize the Carnival (Carnevale) in Italy: the bugie (as genoese call them) or chiacchiere. First of all, let tell a little bit of tradition of these delicious sweets, so you can understand why they are eaten during this period.
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January 12, 2011
by Anna Merulla /
These biscuits literally mean “Ugly but Good” which describes them perfectly. They are a perfect treat for any time of day. You can enjoy them together with a good glass of sweet dessert wine, a cup of coffee or a cup of hot chocolate. Ingredients: 170 gr of sugar, 200 gr of hazelnuts, 4 egg
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March 4, 2010
by Anna Merulla /
…Just a few lines to thank a special person… Some times ago, I received these three old cookbooks, that you can see in these photos, from my fiancè and I would like to thank him for his gesture.
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