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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February 7, 2011
by Anna Merulla /
Antipasti are Italian starters or entrees, the beginning of a traditional Italian meal. They can be done with seafood, meat or vegetables. Here following is one of my favorite antipasto dish, a Seafood Antipasto. It is made with clams, mussels, octopus and shrimps seasoned with extra virgin olive oil, salt, chopped parsley and lemon juice.
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January 17, 2011
by Anna Merulla /
Since today is the Pesto Day at the International Day of Italian Cuisine, I’d like to dedicate this post to this special sauce. The recipe that I want to propouse to you is “Spaghetti with pesto”. For the ingredients and the preparation of the genoese pesto sauce, you can find directions on the following link
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December 29, 2010
by Anna Merulla /
In December in “Borghetto Santo Spirito” town, took place the traditional “dip in the sea” event to give the goodbye to the year 2010. The Event is called “Cimento” and it consists in a dip in the sea, during the winter period when the temperature of the water is really cold!
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December 8, 2010
by Anna Merulla /
This is served as an antipasto, spread on bruschetta, focaccia and brushed with olive oil. I use it also as a sauce for spaghetti.
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