Original Italian name: Caponata
Place of origin: Sicily, Southern Italy
Caponata is a typical Sicilian name of one of vegetable dishes with a long and colourful past. Originally, this dish started life as a fish, served in the caupone in taverns around Sicily’s ports. It consisted of squid, celery and eggplants and served with a sweet-and-sour-cream. [Read more…]
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I kept quiet for awhile in my blog but keen to get back to my Italian cooking adventures. I just returned from Fiji holidays where experienced broad variety of different seafood based dishes. Inspired by that and searching through similar Fijian style recipes for dinner I decided to prepare an absolutely simple and gorgeous ad-hoc green salad with prawns for lunch.
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Original Italian name: Pasta Alfredo
Pasta with Cream & Parmesan is one of the popular classic Italian recipes originated from Rome. This pasta recipe is incredibly simple and quick to make that gives attractiveness of cooking it for an ordinary midweek lunch or dinner.
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Original Italian name: Tiella di Verdure
Place of origin: Apulia, Puglia (Southern Italy)
Every time when I cook something from Italian cuisine I know exactly the taste of the dish promise to be rewarding the effort.
This time I decided to cook new vegetables dish which I am completely unaware of the final result. I have various vegetables in the fridge and though to give them a go in a baked form of using the recipe from Southern Italy Puglia.
I tend to cook usually following the original Italian recipe but this time felt confident enough to make a bit of my own interpretation.
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Original Italian name: Calamari in insalata alla genovese
Place of origin: Liguria, Northern Italy
Genoese squid salad is absolutely fabulous for summer, when french beans and new potatoes are at their best. This salad can be served as a first course or light lunch.
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Jars of Italian mixed peppers preserved in olive oil are now a common sight in many supermarkets. However, freshly made pepper is always colourful and really tasty appetizer.
Roasted pepper is one of the famous Italian antipastis along with marinated aubergines, mushrooms or olives. Marinated pepper antipasto is perfect as a starter on its own or comes with some Italian salamis and other cold meals.
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Place of origin: Tuscany, Central Italy
Vegetables play an important role in Tuscan cuisine. One of the famous dishes with vegetables in Tuscany is Ribollita. Ribollita means cooked for second time or reheated. The real secret about stews is they expose the best of its taste on the second day after cooking and this tip works for Ribollita soup as well. In households in the Tuscan countryside the pan with the soup is kept on the stove for a long time. Until bacon and ham bones are not added to Ribollita, the soup is fully vegetarian style.
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