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These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.

Ma ... attention:
my recipes are in my own way and it is not said that they respect the traditional canons;

also because, on certain classic preparations, every village and every family have their own original version!

On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...

Enjoy the reading!

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Moussaka

The moussaka - Moussaka
my way

To speak of Greece and its cuisine without mentioning its moussaka would be almost impossible;
and simply defining this dish as a mere vegetable pie seasoned with a meat sauce is definitely unacceptable:
because the moussaka is, and cannot be anything else, the moussaka!

Each tavern has its own recipe; and so every family;
here I tried to make a summary (my way ...)

Read the rest...

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The special version of the calamarata! The rich version of the calamarata

Taking advantage of a day across the Alps, in Italy, I had seized the opportunity to redo the supply of calamarata pasta.

Clearly, just at home, I wanted to present it on the table in a more version rich than usual; and then I added some nice prawns to the sauce.

Needless to say, it was much appreciated ...

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The onion soup (vegetarian version)

Onion soup good
(Vegetarian version)

I state now that this is the vegetarian version that I prepare at the table if there are people who do not like fish nor fowl.
After all, during the Christmas holidays, a guest in the mountains of a vegetarian friend, I have dedicated myself only to this type of cuisine.

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yogurt leaked to the Greek

Strained yogurt, in the greek way

I really like yogurt and I could not conceive a breakfast without a good amount of yogurt mixed with fresh fruit or fruit salad.

And the yogurt that I find here, produced by small local consortia is extremely good, suitable for almost all uses, but ...

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Pasta with sardines, to Palermo

Pasta with sardines, to Palermo

This great Sicilian dish, sunny, colorful and tasty makes you immediately think of Sicily, from where it arrives. But it is also a dish whose flavors recall those of Middle Eastern cuisine: after all in Sicily the Arabs passed by.
I already know that by publishing this recipe I will attract many criticisms for the not perfect adherence to tradition; but I am consoled by the fact that a Sicilian lady, just seeing these photos, wrote to me that it seems to me that my version is almost better than hers!

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