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Emilia Romagna is known in Italy for its strong culinary tradition. This dish exemplifies all that is delicious about the region, and it's rustic comfort food. It is most typically found in or around the countryside of Bologna. Gramigna literally means "little weeds", it is a curly looking kind of egg pasta that is not easily found outside of the region, but you can substitute dried cavata
This recipe is somewhat hard to define,because it contains meat and vegetable and it could either be an antipasto or an excellent main course. Zucchini is another incredibly versatile vegetable. I can think of at least five or six different ways of cooking them in an exquisite and tasty way. You can obviously fry zucchini, saute them, you can mince them and make an incredi
It's no mystery, by now, to whomever reads this blog , that I love seafood. Seafood is, for the most part extremely healthy. It is also very versatile, in the way that it can be prepared in a multitude of ways with different combinations and ideas, according to everyone's creativity. I'm also a big fan of shellfish and I like the fact that you can find different kinds of seafood in d
Risotto has always been a very interesting dish to cook, because as in many other Italian dishes, one can be very creative in using different ingredients and combinations. My "comfort food" type of risotto has always been risotto with peas, easy to make and very tasty. However, since I came from a traditional seafood oriented city, there are a lot of variations that are worth mentioning.
Olive ascolane are deliciously stuffed green olives which are breaded and fried. They are originally from the Le Marche region of Italy. Thankfully, they are widely found all over Italy, and are easily made at home. In Italy, I would mostly enjoy them as an appetizer at a pizzeria. Olive ascolane are a great crowd pleasing appetizer. All the work can be done ahead of time, so they can ju
Brasato di manzo simply means braised beef in Italian. Nothing can be more comforting or satisfying than a delicious piece of meat that has slowly tenderized after hours of simmering. This is the perfect meal to enjoy on a chilly winter day, or any time you have a need for rustic cuisine. When I prepare this dish, I like to braise the meat for about 3 hours, until it is perfectly tender an
Seafood had always been a passion of mine and a costant presence in my family cooking. Besides being, for the most part, healthy and fairly simple to cook, seafood allows a certain degree of creativity and versatility. One element of cooking that I particularly value and enjoy is the simple ingredients and the way of cooking them. This finds its root in very poor generations of families
Very few areas in Italy, and probably around the world , have such a rich culinary tradition like the Emilia Romagna region. Every city, every little "Borgo" or "Villaggio" is an incredible and exquisite concentration of wonderful people, romantic landscapes and, of course, pure, simple gluttony. I had the privilege of going to college in the city of Bologna, called " La Grassa" (the fat) for obvi
Very few places in the United States, and maybe worldwide, are so rich and charming when it comes to food and wine culture. One of the things that I miss the most since I moved from Italy and relocated to California is sometimes the lack of appreciation, or maybe knowledge, of traditional cuisine and food culture in general. I was somewhat disappointed on how the fast food industry was able to est
The piadina is an Italian flatbread which comes from the Romagna region of Italy. It is sort of like an Italian version of fast food, as they are often sold at kiosks or roadside stands. They somewhat resemble a tortilla or pita bread, and are filled with a variety of delicious ingredients. Traditionally, it would be filled with prosciutto, salame, tomato, squaccherone cheese, the possibl
Rocciata is a traditional round pastry dessert typical of the central regions of Umbria and Marche. Its name can vary according to different areas of these culturally rich regions. For example, around the mountain of Foligno is known as ntorta. Its origins, like most of the culinary traditions around this area, find its roots in old times. So
Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed with. Every village in the Puglia region has a special way of making them. We were the lucky recipients of some artisan made orecchiette
I'm still trying to wrap my mind around the different reasons why Greece left such an indelible memory in my mind. Maybe it was the crystal clear blue water, the beauty of which was lost in the darker blues skies. Or maybe it was the majesty and glory of Greek culture and history. I actually had to stare at the Parthenon for a few minutes to realize that it was the real thing towering
If you are like me, you are always looking for ways to integrate more fresh vegetables into the daily diet. I especially love this appetizer because not only is it light and healthy, but it is also bright and flavorful. It is best when prepared the day before, so that the flavors really come together. This also makes it great for entertaining, because it just needs to be pulled out
Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or scaloppine or the famous Austrian dish Wiener Schnitzel. Veal is often very tender and easy to cook, but at times can be a little chewy, especially when it curls and releases water during cooking. One of my favorite veal recipes is the
Lasagne comes in so many variations, one could spend hours reading all of the different recipes. For me, this one is the classic. My inspiration is the way it is served in Bologna, Italy, with a savory ragu meat sauce and bechamel sauce. Any lasagne which features ricotta/spinach/or cottage cheese is most likely an American adaptation. This one is simple yet time consuming to make. In my o
It's cold, it's winter time and I cannot think of a better food image than a nice bowl of warm, tasty, comforting chicken soup. My doctor told me that it really can help to get over a very nasty cold...As in many other aspects of cooking, I know there are two ways of doing this: The quick and easy Progresso or Campbell's way, or the long, tedious but definitively more rewarding way of home
Enchiladas suizas have been a part of Mexico's food tradition for a very long time. They are thought to date back to the area which is now Mexico City even before the days of Spaniard Hernan Cortez. The word suiza is Spanish for "Swiss", which refers to the the Swiss immigrants in Mexico who had established dairies and cheese production in the country. Thanks to them, these enchiladas are
Pasta al forno is the ultimate in rustic comfort food. "Forno" means oven in Italian, so as the name would imply, this is a baked pasta dish. Lasagne is the more common baked pasta, put this variation is absolutely worth making, a definite crowd pleaser. Because it can be made ahead of time, this is the perfect thing to serve when company is coming. If there are any leftovers, th
There's nothing better and more comforting after a hard and long day at work than to come back home to a nice meal. I really enjoy when you're about to enter the door and you can smell the aroma of whatever today's "chef" is surprising, leaving you pleasantly guessing. One of my favorite is the smell of a bakery, when they make bread or any pastry. It's very comforting and somewhat
Gnocchi ( the "ch" in italian has the same sound as a K) were traditionally introduced in Europe when potatoes arrived from the Americas. The Romans specifically introduced them into the Italian region, importing them from various areas of their vast empire. Since gnocchi, literally means dumplings, it might have an even older origin than pasta itself. When I think about gnocchi in any s
Whenever I am getting ready to prepare a meat dish, such as a roast of some kind, I am always left puzzling about what kind of side dish to prepare with it. Vegetables are colorful, and full of vitamins, but I am always looking for new ways to keep them tasting fresh and interesting. These stuffed vegetables (usually peppers, onions,and tomatoes) are easy to make ahead of time, and they
The tag line on my blog says it all: Eating well matters. Those three words define me as a blogger. Eating well means different things to different people. For me it means eating high quality food, preferably home-made. Eating well means additionally, that the food must not only be good food, it must ta
Having grown up on a city which offers a huge variety of seafood, I'm always ready for any culinary experience that involves any creatures the sea has to offer. Any city with a reputable central market will surely offer a display of colors, aromas and screaming people trying to sell their best products. Seafood markets are always an adventure, because you never know what kind of fish t
Anyone who has been fortunate enough to visit France has undoubtedly had a taste of heaven that is the crepe. Not only in France, the birthplace of the crepe, but around the world, crepes can be found anywhere from a roadside stand to an upscale restaurant menu. Crepes are like extremely thin pancakes, and can be filled savory or sweet ingredients. My personal favorite is the crepe fille
Like most of the children I know today, when I was young I was never a big fan of vegetables. I believe the main reason was that very few of them are sweet, a very important component of success among youngsters. Also, most of them have a mushy, soft consistency that did not get along with my perception of nice food. Luckily, getting older I learned to appreciat
The first time I had tagliatelle ai funghi done right, it was at Trattoria Stella in Serramazzoni, in the foothills of Modena, Italy. When a gastronomical memory persists for over 15 years, you know you had a true culinary pleasure. The beauty of tagliatelle ai funghi is the simplicity, and how the quality of each ingredient can be perceived in each and ev
People from all over the world come to Hawaii every year to admire the beauty and enjoy the charm of these wonderful Pacific islands. I certainly enjoy going there whenever possible and soak up the calm and relaxing effect that this place has on me. I noticed that every time I go there my whole persona relaxes and gets used to a nicer and slower pace. Red light lasts longer than 30 seconds?
Imagine yourself eating outdoors with a beer or margarita in hand, an ultra chilled dish of ceviche in front of you, tortilla chips on the side. With the hot days of summer upon us, ceviche is the perfect appetizer or even main course on a warm evening. No cooking required, and it's all make ahead. Ceviche is a seafood dish, consisting of raw seafood whi
One of the greatest food experience anybody could have is to go to Italy or France and explore the huge variety of cheeses available. The appealing aspect of this adventure is that when you travel specifically through these two countries, languages, customs, and of course culinary traditions vary dramatically, even within small distances. In France , for
In the summer, when all of the best fruits are at the peak of their season, it is the ideal time to make a fresh fruit tart. This recipe is super versatile, because the best fruit to use is the ripest, sweetest fruit you have on hand. You can use peaches, plums, strawberries, apricots, grapes, whatever your favorite is. While traditionally a tart would be open
Have you ever met anybody that cringes about the idea of having anchovies on their pizza? Well I actually belong to the opposite category of consumers. I absolutely adore seafood in every form and shape. The sharper the taste is, the better. I used to be somewhat puzzled by customers when I was working at a restaurant , when they would return seafood plates
Nowadays there are more chicken recipes out there than days available to be able to cook each one. It is a very popular and versatile type of meat and it pairs really well with a large variety of ingredients. What I really like about chicken is that you can prepare it as a whole or use a different number of parts, the breast being definitively the most popu
Empanadas are believed to have originated in Spain or Portugal. The word empanada comes from the word "empanar" which means to coat with bread or pastry. So, an empanada is a bread or pastry that surrounds some kind of delicious filling. Empanadas were brought to South America by Spanish and Portuguese colonists. Just about every country in South America, as wel
By now we can all agree that Starbucks is very expensive, no matter what your perspective is. There is also another element that I find extremely troubling. The amount of time that it takes to get your order ready, it doesn't matter if it is a single espresso or a double mochaccino, non fat milk with double swirl and so on....( for those of you that visited any
Clams and mussels are two very popular shellfish all over the world. There are many ways that they can be prepared. I remember that one of my favorite ways of eating them was a long time ago in Spain in a town called Tossa De Mar, about an hour north of Barcelona. Each individual mussel was covered in a spicy tomato sauce. What kind of patient cook would go th
Modena is located in Emilia Romagna, known as the culinary bread basket of Italy. Tigelle are the quintessential food of Modena, a symbol of pride. So, what are tigelle? Simply put, they are a disc shaped bread, about the size and shape of an English muffin. The similarities stop there. Once baked, tigelle have a soft center, and a crisp crust. To be eaten, they are
We have been enjoying crab cakes for quite a while now, thanks to our New England friends. In the Veneto region of Italy polpette di tonno, or tuna cakes, have been around forever, but are sadly so undiscovered in the United States. Polpette di tonno are delicious, simple to make, and leftovers are especially tasty. They would commonly be found in a Veneti
Peperonata is a delicious side dish that originates in the Puglia region of Italy. It makes a GREAT accompaniment to any meat dish. One nice thing about peperonata is that it can be made ahead of time, and reheated just prior to serving. It is also tasty served room temperature. The peppers and onions make this side dish a very colorful addition to any meal.
I truly love mushrooms! For a lot of different reasons. They remind me of when I was younger and used to take huge hikes in September in the Alps. I love the smell of the trees right after it has rained, and that earthy scent is very characteristic of places where you can find a nice bunch of porcini. There are infinite varieties of mushrooms, and the beauty of
This three bean salad is my mom's recipe, and I suspect it has been around a while, because my copy was typed on a typewriter. Three bean salad is a classic American side dish for a reason. It's delicious, it is simple to make, and it is especially ideal for picnics and outdoor gatherings since it doesn't demand refrigeration. There are many variations o
Risotto is a classic Italian rice dish . The beauty of risotto is that it is so versatile. Whether it's meat, fish, or vegetables the key to a delicious risotto is using the finest and freshest ingredients that the season has to offer. Risotto originates in northern Italy, and is quite prevalent in the regional cuisines of Piemonte, Lombardia, and Ve
Everytime I mention the word sangria, everyone always says, "MMMmmmm! I love sangria!" But how rarely we actually drink it. I am always so hesitant to order it out, because for my taste it is usually syrupy sweet. That ruins it for me. I like my sangria somewhat dry, with the nice fruit flavor in the background. In my book, the wine is should still be the star o
The origins of pesto genovese go way back in time, to Genova, in the Ligurian region of Italy. The word pesto comes from the verb "pestare" which loosely translated, means to crush. Traditionally, pesto genovese would be made with the mortar and pestle. You would grind the ingredients until they reached the consistency of a paste. While that method is sure
This noodle salad is always a big hit at potlucks, picnics, and gatherings. It is quite spicy, which is what I personally love about it. The salad is best made ahead of time, preferably the day before. This gives the flavors time to blend. Also, it is intended to be served chilled, so it needs at least a few hours in the refrigerator after preparatio
Focaccia is a flat oven baked bread. It is often brushed with olive oil, then topped with an herb such as rosemary. Many attribute its origins to Genova. Focaccia is a popular snack, but also a delicious paired with a rich seafood stew to complete a meal. Many of the tastiest breads need a starter dough or require a really long time to rise. What is real
Chimichurri is the quintessential Argentinean condiment and/or marinade. It can be used as a marinade for a succulent steak, or more simply in the form of churripan. Churripan is everything street food is supposed to be- fast, delicious, and genuine. With barbecue season upon us, why not give your gathering a South American flair? For best results, make your chim
Anyone who cares about what they eat knows that Ragu is not the sauce that comes out of a jar. This is the classic Italian meat sauce. It can be served with fresh tagliatelle egg pasta, or spaghetti. This is also the same sauce that is used to make a traditional meat lasagne. There are many variations, but I consider this to be the authentic preparation. A delic
It's getting to be grilling season. What could be tastier than a nicely marinated piece of meat? The enormous shelf full of ready made marinades at the grocery store is stocked with expensive, overprocessed products. Making your own marinade takes almost no time, is delicious, and more importantly, you know what you are eating. The quantity for this recipe is for
Veal is a delicious and flavorful meat when prepared well. Stew meat tends to be a little less expensive than other cuts of veal, so this is a great way to take advantage of savings without sacrificing any taste. Veal from mainstream supermarkets tends to be way overpriced, and not as fresh since it may not move as fast. I can not overemphasize how it is worth th
