One of the most precious fruits in my kitchen are without a doubt Figs and Pears! I am lucky enough to have these amazing trees near my house and, come September, they are always so full of delicious fruits that I simply have to come up with recipes not to waste even one of these gifts of nature!
These delicate and sweet fruits are amazing to make sweet Jams (I have a post about my secret to make an easy and delicious homemade jam every time) but are also great to accompany with other more savory ingredients to create the ultimate charcuterie boards for a stylish and tasty Italian Aperitivo!
I love making fresh fruit jams: The recipe is so simple and it allows us to preserve these delicious summer fruits so that not a single cherry is wasted!
We decided to make Peas with “Pallotte casce e ove” - cheese and eggs balls. This recipe was created, like all the other dishes of our tradition, from a very poor cuisine, dependent on the availability of ingredients: we used to eat according to the season and using every last bit of what a well-curated vegetable garden could offer, as well as what the chickens and the sheeps made gradually available: our grandparents got super creative with what they had!
I’m back with another typical recipe that we love to make around this time of the year. In Cercemaggiore it is called Torchio and I wanted to share a bit more about its history and the beautiful traditions that it is connected to.
For this year’s Mother’s Day, I decided to try a new recipe. Pesche all’Alchemes - Alchemes “peaches” - are a very refined dessert and they look super elegant. Moreover, the pink color felt perfect for Mother’s Day!
Making these Peaches was easier than I thought so I am super happy to share the recipe with all of you!
Pasta e Fagioli - Pasta with Beans - is a classic of the Italian Culinary tradition: it is considered a “poor” plate since it is quite cheap to make, but it is rich in taste and in nutrients! I love Pasta e Fagioli and I love to experiment with classic recipes, trying to spice things up and make them my own: this how I came up with today’s recipe!
Sunday calls for homemade pasta! I love making Cavatelli with Nonna Maria, she makes them every week for the whole family. Despite her age, she loves kneading and Cavatelli are definitely her masterpieces.
Last week we made Cavatelli together: I learned from my Nonna to make Cavatelli and it makes me super happy to see also my niece Sara helping and learning from her!
Once you learn to make pasta at home, everything seems possible. It takes only two ingredients and quite a lot of practice, but the results are incredible!
