Spaghetti Aglio e Olio 2.0
As promised, today I bring you a reinterpretation of the classic Spaghetti Aglio, Olio e Peperoncino, a simple recipe but full of character, which my sister loves and has decided to reinvent with her personal touch. Passionate about the traditional version, my sister wanted to give it a twist by adding elements that would add more depth and a different texture. This is how Spaghetti …
Aglio, Olio e Peperoncino
Aglio, Olio e Peperoncino is a recipe that represents the essence of Italian cuisine; Originally from the Campania region, this preparation has spread throughout southern Italy, becoming a classic of Mediterranean gastronomy. Its secret lies in the quality of its ingredients: a good extra virgin olive oil, fresh garlic and peperoncino (dried chili pepper). It is a humble dish, born of necessity and peasant tradition. …
Easy recipe for Sbriciolata ricotta e cioccolato
Sbriciolata ricotta e cioccolato is a delicious Italian pastry that stands out for its crunchy texture and soft and creamy filling. Its name comes from the Italian verb sbriciolare (to crumble), referring to the way its dough is made, which resembles a crumble. One of the most classic and appreciated combinations is that of ricotta and chocolate, a perfect blend where the creaminess of the …
Melanzane “a funghetto”.
Melanzane “a Funghetto”: A Neapolitan Summer Classic Le melanzane “a funghetto” or “a fungitiello” are a delicious Neapolitan side dish based on eggplants and cherry tomatoes, perfect to enjoy in summer. Its name refers to the way the eggplants are cut and cooked, acquiring a texture similar to that of mushrooms (“funghi” in Italian). This recipe is a versatile option that can be served as …
Crocchè or panzarotti?
Crocchè or Panzarotti: An irresistible Neapolitan snack Crocchè or panzarotti are delicious Italian croquettes from Campania, made with potatoes and eggs, and in some versions filled with mozzarella cheese or sausages. Their crunchy texture on the outside and soft on the inside make them a perfect appetizer for any occasion. Although their origins are not entirely clear, they are an essential part of Neapolitan street …
Neapolitan pizza
Neapolitan pizza, a dish that represents the city of Naples in its purest essence. In every corner of the city you can find wood-fired ovens that bake the best pizzas, from the simplest to the most elaborate. Pizza is not only a delicacy, but a true cultural icon that has conquered the hearts (and stomachs) of the whole world. But what is the true origin …
Pasta
What is pasta? Pasta is a food based on water and flour of different extraction. It is fundamental, not only in Neapolitan gastronomy, but also in the whole of Italy. Its origins date back to ancient times, developing in parallel on the Eurasian continent and the Italian peninsula. Although techniques and ingredients vary from region to region, the essence of pasta as a versatile and …
Zucchini “a la scapece”.
Zucchini “a la scapece” is a delicious, fresh and ideal side dish for warm days. Although nowadays we can find zucchini all year round, it is in summer when they are at their best and this recipe really shines. What makes this dish so special is not only its simplicity, but also its history. This traditional recipe from Naples has roots as old as its …
Pasta with peas and pancetta
Pasta with peas and pancetta has always been a special dish in my house, and also the center of a recurring debate between my sisters and me: the egg, yes or no? In its classic version, this dish does not need eggs. If you cook the peas slowly and patiently, they are transformed into a natural cream that envelops the pasta with a soft, buttery …
Ragù Genovese
Ragù Genovese is not just a recipe; it is a piece of history, of family Sundays and moments that remain etched in the heart. For me, this dish is full of memories. On Sundays, the aroma of Genovese filled every corner of our house. I remember how, as a child, I looked forward to the meal, salivating as that unmistakable smell made me dream of …