Supplì al telefono

Supplì al telefono

We call them al telefono because the melted mozzarella looks like a phone cord as you open a hot supplì. I just love them, that’s all I have to say. Supplì are a typical street food in Italy, especially in Central Italy. You can find them almost in every...
Migliacce (herb fritters)

Migliacce (herb fritters)

Migliacce fritters are part of the simple cooking (“cucina povera”) tradition of Valnerina, the green valley of the Nera River, Umbria. For those of you who still don’t kow, Umbria is my homeland in Central Italy and its culinary heritage draws...
Mussels impepata

Mussels impepata

From the Neapolitan tradition, mussels impepata! It can be served both as a tasty appetizer and a delectable second course, during a seafood meal. It’s a super easy dish to cook! Before starting I’ll give you a couple of tips in case you’ve never...
Arancini (rice fritters)

Arancini (rice fritters)

Let’s go with some Sunday food! This is my version of the famous Sicilian rice balls. Ingredients FOR THE FILLING: 300 g of ragù (recipe here) 300 g rice 100 g cooked peas half onion 1 mozzarella, diced into little cubes 50 g Parmesan cheese, grated 50 g...
White flatbread with onions

White flatbread with onions

A tasty  and simple recipe from plain cooking. The perfect appetizer with a glass of wine! Ingredients 250 g of flour 2 sliced onions 15 g of brewer’s yeast half cup of extravirgin olive oil fresh sage water salt 1 sbsp sugar Time rising: 2h prep: 15′...