All the colors of the Fall

Sweet November. The fragile sound of falling leaves, a mild and gentle sun, the impressionistic colors of nature and the sweet melancholy of the long and warm summer days. Going for a walk in the countryside and to farmers markets in this season is simply a pleasure. Continue reading

La stracciatella


The word “stracciatella” comes from the italian “stracciato” which means torn or ragged, or more food-relatedly, scrambled. It is a type of soup typical of the South and Central Italy, made with broth, eggs and cheese.

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Greens, fruit, and cheese: the perfect combination

Thanksgiving is approaching quickly. As an Italian I would feel quite uncomfortable to give you the recipe for a traditional turkey, duck, or the various turducken combinations with casseroles that ensure American families a sensational Thanksgiving meal. So I will give my little contribution for tasty and light dishes for the days in between the festivities nosh-ups. A choice of two interesting and unusual salads that in a larger portion can be a main course. I read the recipes in my precious collection of Sale & Pepe magazines and I find the combinations delicious: fennel and orange, and radicchio and persimmons.

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What about a little cookie?

Ingredients for these easy-to-prepare traditional Italian cookie are very basic. Continue reading

Il polpettone della Domenica


This is my mum’s recipe for “polpettone”, as we call a meat loaf with an oval shape, very popular in the South of Italy. Tasteful and extremely “scenographic” if you add hard boiled eggs in the center, it is perfect for lunch or dinner when you have guests. Also because you can prepare it in advance, let’s say…. the day before as I did 😉 and just heat it in oven before serving. Of course you can skip the hard boiled eggs thing, and just form a normal meat loaf using the same recipe.

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A last minute dessert


But with some style. Crema pasticcera, is one of the basic ingredients of the Italian pastry and cakes. It is a delicate taste creamy custard perfect for filling layer cakes, or to stuff pastry. And alone can be a successful last minute dessert. In fact, it is made of eggs, milk, sugar and flour… always in our fridge right? So let’s do it and top it with a berry sauce. The contrast in the color, if you serve the custard layered in transparent glasses, it’s pretty stilish.

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Prune bites

Prunes and prosciutto or bacon is a well known and appreciated combination. In this recipe it is made even more interesting and delicious by the presence of the orange zest and black tea (recipe taken from my precious collection of Sale&Pepe). I served them as an appetizer for the Easter lunch with my husband’s parents and a couple of friends and they were very appreciated. The arugula simply dressed with balsamic vinegar and olive oil is an ideal start for a rich meal.

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