Carnival (Mardi Gras) is finally coming and, also for this eve, Italian cuisine – in its countless recipes – has it own typical “cake” which I’m so glad to introduce you: “Chiacchiere” (a.k.a. Mardi Gras Fritters).Details
Traditional and Nostalgic Recipe
Cozze Gratinate….a great apetizer for the Immacolata Day (December 8)
Spaghetti alla Nerano
This legendary pasta made of spaghetti and fried zucchini was apparently invented in 1952 by Maria Grazia, who owned a restaurant in Nerano that bears her name (and where two of her grandchildren, Lello and Andrea, still work to this day
Rice with broccoli, pesto, toasted almonds and parmesan
In Summer time there’s nothing we all love more than a dinner with natural products just picked from your garden!
Yesterday night I prepared a delicious dinner with my students at Sant’Anna Institute.
We had so much fun and we all practiced italian while preparing the Rice with broccoli, pesto, toasted almonds and parmesan.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
You can prepare one of the most delicate sorbets in Italy in no time and without an ice-cream machine. This gorgeous almond sorbet is one of Sicily's most famed dishes but it is famous also in Sorrento!
The sweet “casatiello” is one of the typical cakes we eat at Easter time in Sorrento (together with the Pastiera)
The Carnival Sanguinaccio
Here in Sorrento we are used to celebrate Carnival with a chocolate cream named Sanguinaccio from Sangue (blood).
On December 25, the most important Christmas day, people have the so-called Pranzo di Natale (Christmas meal). It starts with Minestramaritata (chicken soup with vegetables),
Orecchiette with Sausage and Broccoli
For my Sunday lunch I am preparing the famous Orecchiette con Salsiccia e Broccoli (Orecchiette pasta with sausage and broccoli). that I am decorating with Parmesan... A very easy recipe for a delicious dish.
In August, in particular the occurrence of the Assumption of Mary (15 August) my family has a tradition: to make a special cake called "le pere Mbuttunate" La pera Maged
Pastiera Napoletana and its Secrets: the Authentic Neapolitan Ricotta and Wheat Berry Easter Pie
Instructions by Olga Step-by-Step