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    Welcome

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    First Courses Pastasciutta

    Spaghetti with cockles

    Fishing for cockles has been renowned since ancient times. The sale in 1595 to Cardinal Girolamo di Ciriaco of a fishpond in Cesolina by Andrea...
    28 May 2023
    • 509
    • by Ilaria Barisi
    Cookies Desserts

    Cocoa sable with caramel ganache

    During the lock down I did nothing but surf the web and social media to discover new cooking recipes. I ranged from short-crust pastry to...
    22 May 2023
    • 978
    • by Ilaria Barisi
    Side dishes

    Oven-roasted asparagus

    The ancient Roman emperors built special ships called “asparagus” precisely to fetch asparagus at harvest time from every province of the Empire. In Pompeii there...
    15 May 2023
    • 557
    • by Ilaria Barisi
    Cakes Desserts

    Cupcakes with chocolate chips

    Being a lover of 1980s cuisine, I use that very strange ingredient called “cooking cream.” I use little of it and (in order not to...
    8 May 2023
    • 494
    • by Ilaria Barisi
    Appetizers

    Savory pie of leeks and fontina cheese

    Savory pies are my thing. I have loved them since my first stay in France, and I make them very often. This recipe is a...
    1 May 2023
    • 583
    • by Ilaria Barisi
    First Courses Fresh Pasta

    Fettuccine alla papalina: Fettuccine Pope’style

    This dish is one of the great culinary “musts” of traditional Roman cuisine, dedicated to one of the symbols of the heart of Lazio: the...
    24 April 2023
    • 732
    • by Ilaria Barisi
    Cakes Desserts

    Coffee cake, almonds, and “dulce de leche”: Almendrado

    This recipe was told to me by Giada, my friend from university. She had eaten this cake, which she found to be amazing, at the...
    17 April 2023
    • 1.4K
    • by Ilaria Barisi
    Appetizers

    Crispy fried mozzarella

    Roman fried food is legendary. Nowadays, chip shops are rare and the restaurants or taverns that serve them are as rare as pandas. It’s a...
    10 April 2023
    • 911
    • by Ilaria Barisi
    Desserts Tarts

    Neapolitan pastiera: Wheat Berry & Ricotta Easter Cake

    … Intro text … Tips to ensure the success of the dish: I always prepare at least two pastiere because I always give one away....
    3 April 2023
    • 720
    • by Ilaria Barisi
    First Courses Pastasciutta

    Dad’s cod sauce penne

    My father, after his retirement, has developed a love for cooking. He tries to find the right recipe for his childhood desserts, such as mostaccioli,...
    26 March 2023
    • 558
    • by Ilaria Barisi
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