↓Deutsch A very interesting combination, seafood with a pork sausage. I got the tip from a young salesman in an Italian deli who probably comes from Reggio Calabria. Nduja is…[...]
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↓Deutsch In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo…[...]
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↓Deutsch It's spaghetti with a pesto made from pistachios with some basil and the burrata slowly melts on top of the hot pasta while you eat it. I saw that…[...]
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↓Deutsch My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are…[...]
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↓Deutsch Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is…[...]
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↓Deutsch This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at the end of the 1950s/early…[...]
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↓Deutsch This is a simple appetizer that is popular throughout Italy and, as is customary here in Germany, its simplicity is distorted into ignorance. In fact, only figs and salami…[...]
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↓Deutsch In my blog post "Simple Pizza" I focused on the dough, so the topping was secondary. A new post about pizza is also about the topping. Here we are…[...]
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↓Deutsch The Nduja is a Calabrian spreadable sausage that is filled undried in natural casings and, unusually for Italy, is smoked. A good third of it consists of the origin-protected…[...]
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↓Deutsch Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A…[...]
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