Inspired by our Ligurian friend Rosanna
This delicious recipe requires a specific round tray for baking, but beyond that, it is a very simple 3-ingredient recipe. If you want to try, you can find online the specific tin-plated copper baking tray, which guarantees the best result. Or, as we did, buy one when you're in the northwestern Italian region of Liguria (the Italian Riviera)!
Inspired by our Italian friends.
This dish is originally from Campania region but nowadays it is prepared by many Italian households all across the nation. It is ideal for an impromptu meal, given its simplicity and fast execution (no complicated planning).
By Wiebke at Agriturismo Casanova in Asciano, Tuscany
This simple and delicious recipe celebrates a unique ingredient called "aglione," which is mostly grown in the Chiana Valley area of Tuscany and harvested between June and August. Its name means "big garlic" to reflect the much larger size of this specific variety. Aglione is way milder and easier to digest than regular, smaller garlic.
By Chef Angela Agolino from Scicli, in Sicily.
This recipe is not just simple and delicious; it also celebrates the power of networking! We met chef Angela through the kind Francesca, a local connection who works in hospitality in the area of Scicli. While we were with our group near Scicli on a villa-based tour, Chef Angela cooked for us one truly unforgettable dinner...
By Chef Roberto Díez from Son Julia Country House in Llucmajor, Mallorca, Spain
Everywhere we go, not only in Italy, we love to collect recipes from chefs and home cooks who are keeping their regional traditions alive for the tasting.
This Tumbet Mallorquin or Mallorcan vegetable bake is reminiscent of Provençal ratatouille or a version of eggplant Parmigiana (minus the cheese) and comes to us from Chef Roberto at Son Julia near Llucmajor on the island of Mallorca. It is typically served as an appetizer or a side dish.
Enjoy it with us on Mallorca or try making it at home. Bon profit (bon appetit in Mallorquin).
Inspired by a "feed zone" in Castelnuovo Berardenga, Tuscany during the "Eroica" vintage bicycle event.
You might enjoy a version of this dish on tour with us in central Italy where there is a strong culture and long history of cultivating legumes. Certainly, you'll taste it if you come with us Cycling in Tuscany and Eroica.
By Carmelo Conigliaro from Agriturismo Case Damma, and Eva Greco, a tour guide in Siracusa.
You might enjoy this recipe on one of our tours in Sicily, although Sicilian oranges reach their peak in winter. Carmelo explained that this salad was typical winter fare of peasants who would prepare a simple meal with whatever was available. Versions vary, depending on the locality. For example, Eva confirmed that her aunt adds black olives. In any case, all are delicious. We can't wait to taste them again on future tours in Sicily!
Here we offer the Portuguese version of the celebrated Spanish cold soup "gazpacho" from Andalucia region. We enjoyed it during the summer at the restaurant Adega Regional in Elvas, in the Alentejo region.
You might savor this recipe in the summer on our tour in Portugal at the restaurant Adega Regional in Elvas, which specializes in the traditional cuisine of the Alentejo. The main way that this version differs from the Spanish one is that the veggies are not blended but simply diced alongside cubed stale bread and diced water.
This version of a celebrated Sicilian dish comes to us from Osteria dei Sapori Perduti in Modica, Sicily.
You might enjoy this recipe on our tour in Sicily at the Osteria dei Sapori Perduti! There, they use the local Slow Food Presidium of fava beans called "cottoia," which are usually harvested in late May for the freshest consumption or are available in dried form all year round. Or, try it for dinner tonight at home!
By Carla Simondo at Azienda Agricola Le Roveri in Albenga, Liguria.
This delicious recipe is originally from the Imperia province of western Liguria, but it comes to us from nearby Savona province, from Carla Simondo who is a farmer and entrepreneur at Azienda Agricola Le Roveri in Albenga, which specializes in local fruit and veggie production.
Inspired by the Focacceria Da Ü Cicci, in Finale Ligure, in the Liguria region.
You might savor this recipe on our tours in Liguria where it is quite popular, mostly enjoyed during aperitif with a nice glass of local white wine. We used to buy panissa at the food shop Focacceria Da Ü Cicci during our winter explorations in the region and could not refrain from trying our own version!
Inspired by Agriturismo Casa Scaparone near Alba, in Piedmont region.
This recipe is the result of watching many pasta-making demonstrations on our tours such as the one we enjoy at Agriturismo Casa Scaparone near Alba, on one of our tours of the Piedmont region. Here we learn how to make tajarin (egg noodles) from the traditional recipe that requires 18 egg yolks for each pound of flour! On this specific recipe published here instead we love to share our own and lighter version of home-made pasta.
By Fulvio Marino at Mulino Marino in Piedmont.
This delicious recipe is originally from Puglia, in the south of Italy, but it comes to us from the other end of the country, Piedmont, from Fulvio Marino, the third generation of the millers at Mulino Marino.
By Roberta Corradin at Restaurant Il Consiglio di Sicilia in Donnalucata.
This delicious recipe and its story comes to us from Roberta Corradin, a food writer, originally from Piedmont who co-owns Restaurant Il Consiglio di Sicilia in Donnalucata with her husband, chef Antonio Cicero. We visit them on tour in Sicily end enjoy dinner at Il Consiglio.
By Salvatore Aceto, owner at Amalfi Lemon Experience.
You might enjoy this recipe in Campania on our tour in the Amalfi Coast, inspired by Salvatore Aceto, whom we visit at his lemon grove Amalfi Lemon Experience (see below his original recipe in Italian and translated in English)**
Inspired by Restaurant Can Marti in Sitges, Catalonia region in Spain.
You might enjoy this recipe on our tours in Catalonia, where this sauce is quite popular and mostly enjoyed with fish, meat and veggies. Specifically, a version of it acts as the dipping sauce for calçots, a type of green onion served simply grilled. (Calçots are available in February, March, and April in Catalonia. See pic below taken at the restaurant in February 2019)
Inspired by Osteria Antico Travaglio in Monteriggioni, Tuscany.
You might enjoy this recipe in our tours in Tuscany or feel free to try at home! We enjoyed a version of this simple recipe in a traditional Osteria in Monteriggioni and fell in love with it.
By Diliana at Erede di Chiappone Winery in Piedmont.
Sharing here a delicious and personal recipe that comes to us from Diliana who cooks lunch for us on tour when we visit her family-run winery in Piedmont and featuring an unforgettable wine tasting.
By Grazia at Dalla Terra Bistrot near Noto in Sicily.
Grazia uses her homegrown almonds to make this healthy beverage! You might enjoy this recipe on our tours in Sicily or in other regions in south of Italy where this beverage is popular, given the local almond production.
Inspired by Focacceria & Bakery Casalini in Lerici.
We were inspired to try our own focaccia (usually when we are back to the USA, otherwise in Liguria we let the pros make it!) by a bakery in Lerici, in Eastern Liguria during our annual winter exploration of Italy and the Mediterranean.
By Osvaldo, a friend from Foligno in Umbria region.
You might enjoy this recipe in many regions of Italy or on one of our cooking classes in Boston area.
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Cristiano Bonino.
Enjoy this vegan version of a traditional savory pie (although the use of butter is more typical) on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!
I can’t remember a specific person who gave me this recipe. It’s the result of many trips and many conversations with housewives, sommeliers, chefs and food lovers—not to mention plenty of tastings in homes, bakeries and restaurants all across the beautiful Italian peninsula!
By Nonna Paola from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Italy or try at home using just a few ingredients. Paola made this recipe without precise quantites but based on her experience!
By Neapolitan Chef Angelo Guida.
Enjoy this traditional and hard-to-find recipe in restaurants, possibly on our tour in Campania region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!
By the 100% Sardinian and friend Simone Scalas.
In Sardinia our friend Simone uses the local Mirto wild berries to make his signature digestif! You might enjoy this recipe on our tours in Sardinia, or in other regions, given how popular this beverage is all across Italy!
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 Andrea Marchesini, a friend and tour guide from Liguria.
In beautiful Alassio, Andrea uses his homegrown lemons to make this limoncello! You might enjoy this recipe on our tours in Liguria or in other regions, given how popular this beverage is all across Italy!
Inspired by Battista, owner of Agriturismo Casa Scaparone.
This vegan version of a traditional Piedmontese recipe was inspired by Battista, owner at Agriturismo Casa Scaparone. You might enjoy this recipe on our tours in Piedmont!
By Ottilia from Trentino (Cristiano’s cousin).
You might enjoy this recipe on our tours in Trentino and Alto Adige-South Tyrol!
By Cristiano Bonino.
You might enjoy a similar recipe or with different vegetables and versions in Puglia, Sicily, Lazio and other regions in south of Italy.
By Daniela Virgona, capers and wine producer in Salina, Aeolian Island in Sicily.
Try this recipe at home or you might enjoy this recipe on tour in Sicily with us when we visit Lipari islands and enjoy the local delicacies such as capers, wine, oregano, tomatoes and much more!
Inspired by Zia Rita (Cristiano’s Aunt from Veneto) who did not train as a chef and who has been cooking for her family and friends her amazing and delicious creations featuring different regions of Italy.
You might enjoy a similar recipe on our tours in different regions of Italy!
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany!
By Tuscan chef Stefania Biancucci.
You might enjoy this recipe on our tours in Tuscany! Chef Stefania cooks for us at Agriturismo Il Molinello in Tuscany that we love to visit with our guests for a full immersion into the local culture.
By Elisa Cucini from Agriturismo il Molinello in Tuscany.
You might enjoy this recipe on our tours in Tuscany and other regions!
By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.
You might enjoy this recipe on our tours in Sicily! Versions of this dish vary, depending on the locality.
