Inspired by Pomp and Sustenance: Twenty-five Centuries of Sicilian Food by Mary Taylor Simeti
The wonderful book contains not only recipes but also local history, traditions, and anecdotes. This dish is typical of the province of Messina where they call the "involtini" (rolls) also "braciole" (chops). You can find it on other parts of the island as well, such as in the capital city of Palermo.
Inspired by the Restaurant a Tarefa in Alentejo, Portugal
There are so many recipes featuring cod in Portugal. This one is simple and delicious! The origin of the name is uncertain but seems to come from Lisbon when a Mister Brás invented it.
Inspired by Carla Simondo, a veggie and fruits producer near Albenga and shop owner in Alassio.
Originally from Liguria, the name derives from Pasqua (Easter in Italian). Traditionally, it calls for 33 sheets of dough, marking the years of the life of Jesus Christ. Nowadays, the trend is to use two sheets of dough only.
As Torta Pasqualina stores well and can be served cold, it is also typical at the picnics of Pasquetta (Easter Monday), which Italians love to celebrate together.
Inspired by Zdravko and Marion, gourmets & residents of Hvar Island in Croatia.
You might enjoy this dish on our tours of seaside Croatia where it is quite popular. More specifically, the recipe is typical on the Dalmatian Coast. Quoting Zdravko: "Gregada is very much a [island of] Hvar dish. On [the island of] Korčula they have popara, which is similar, but uses tomatoes to make the sauce red and is usually served with macaroni, preferably homemade."
Suggestions from Marion: "It’s a very simple dish, and so the instructions are not very precise. It all depends on what you find at the market that day!"
Inspired by Mimmo Corcione.
You might enjoy this recipe on one of our tours in southern Italy, although this is not so popular in restaurants. Rather, it is another Italian dish inspired by the urge not to waste anything in the kitchen!
Mimmo Corcione is a retired Neapolitan man who does not define himself a "chef" but is surely a "buongustaio" ("gourmet" in French and English). In 2020, we enjoyed watching his videos while "traveling" from our kitchen, following his traditional recipes.
Inspired by Mimmo Corcione.
You might enjoy this recipe on our tours in Italy by the sea where this dish is quite popular. A delicious "secondo" ("main course" in Italian), it is typical in the south and usually enjoyed with a nice glass of local white wine.
Mimmo Corcione is a retired Neapolitan man who does not define himself a "chef" but is surely a "buongustaio" ("gourmet" in French and English). In 2020, we enjoyed watching his videos while "traveling" from our kitchen, following his traditional recipes.
From the book Cavas Y Vinos de Cataluña.
We found this recipe in Cavas Y Vinos de Cataluña, an informative book focused on the traditional wines of the Catalonia region of Spain, which includes some recipes that feature local noble nectars.
By Chef Max Mariola from Rome (and Facebook).
Normally, we collect recipes in the restaurants, trattorie, wineries, agriturismi, and sometimes home kitchens of incredible Italian cooks. This year, as we all know, is a little different…
Inspired by Battista, owner of Agriturismo Casa Scaparone.
This recipe was inspired by Battista, owner at Agriturismo Casa Scaparone near Alba in Piedmont, Italy. You might enjoy this recipe on our tours in Piedmont!
By Diliana at the winery Erede di Chiappone Armando.
This recipe comes from Diliana’s mother in law and she usually prepares it for us during our wine tasting and visit to the Winery Erede di Chiappone Armando near Nizza Monferrato.
By Davide Marchegiano, our Piedmontese Tour Designer and Guide.
This recipe was inspired by Davide’s mamma and you might enjoy this dish on our tours in Piedmont!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Nonna Letizia (Cristiano Bonino’s grandma).
You might enjoy this recipe on our tours in Piedmont and other regions, although this dish is not easy to find in restaurants (probably too simple!) and is more typical when served in a quick sandwich for your family, as Nonna Letizia used to do during her travel to Trentino region!
Inspired by Gian Luca, a Piedmontese friend and collegaue.
You might enjoy this recipe on our tours in Piedmont! Gian Luca's secret is to cook a peeled potato in the bagna cauda and then squash it with a fork to make the sauce smoother. You might also find other versions featuring butter and/or cream.
By Elisa Cucini and Paola Draghi from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany, Piedmont and other regions!
