Venetian-style baccalà mantecato is a delicate and refined typical recipe: the codfish is cooked and reduced to a cream with plenty of oil, garlic, and parsley and then served with white polenta or polenta croutons. Baccalà mantecato is prepared with stoccafisso, which is an arctic cod of Norwegian origin that is preserved by cold air …
VENETIAN CREAMED COD-STOCKFISH (BACCALA’ MANTECATO ALLA VENEZIANA) Read More »
There are several Abruzzi sweets that are associated with memories because it was grandmothers who made them with such love for their grandchildren. Anicini for example, are the classic anise cookies made with so much love by our grandmothers and bring back sweet childhood memories. As you will see the ingredients are easy to find, …
ANICINI ABRUZZESI (GRANDMA’S CLASSIC ABRUZZI ANISE COOKIES) Read More »
Licurdia is a recipe for Tropea onion soup, one of the best ways to appreciate the flavor of Calabria’s precious red onions, famous for their delicate sweetness. Not much else goes into the soup other than grated potatoes that make the soup creamier and a little chili pepper. Finally the finishing touch, a nice sprinkling …
LICURDIA CALABRESE ( A VERY SPECIAL CALABRIAN ONION SOUP) Read More »
