The condensed milk is a form of storable milk made thanks to the removal of moisture. This recipe allows you to prepare at home with a simple and quick method. It is used as a sweetener in drinks or as an ingredient in cakes or puddings.
I will never forget the first time an avocado get into my house! It was in the mid \'70s and somebody had told us it was a fruit. So, like every Italian family, at the end of our meal, we pealed it and ate it as it was... just revolting!It took me years to understand how to eat it and now I just love it! Today I will tease you with a risotto which I really ask you to try \'cause it\'s really delicate and gorgeous.At the end I added some stracciatella which is a particularly fat an...
Baked mozzarella with tomato sauce: Mozzarella is one of the most known type of Italian cheese in the whole world. It normally has a top place in people's favorite cheese list being so soft and creamy. When preparing something with mozzarella it is good to keep it simple in simple dishes that do not compromise the flavors of the ingredients. This is the case of this baked mozzarella with tomato sauce, basil and garlic, a simple Italian dish specific to Campania Region. #Expo2015
Rabbit potacchio is a rustic, delicious main dish from the Marche region, enhanced by the heady aroma of garlic and rosemary. The term potacchio refers to a type of braising with herbs, broth or water, and a little tomato paste. Depending on taste and family traditions, the tomato paste can be nearly absent or play a more assertive role. This typical recipe from the Marche is best paired with a well-structured red wine, such as one made with Sangiovese or other local grape varieties.
Also known as "macco di fave", this is a macrobiotic recipe from before the term existed. It is an old, traditional dish from Apulia and can be served as an appetizer or main dish. It is a poor man's recipe that reflects regional traditions, and is made in every home and many restaurants as well. #Expo2015
Airbag, a taste explosion: "Airbag, a taste explosion" is a recipe of the Chef Marco Sacco, president of Chic Association - Charming Italian Chef. A nice and funny dish, difficult to realize. The result is a true taste explosion! Every ingredients (lavaret, carrots, radish, salads, herbs) are closed inside a "sphere of puffed bread" broken with a lake stone to taste all that is inside. #Expo2015