Appetizers Main dishes Second Courses Eggplant Meatballs This winter, I’d gained a lot of weight, and my waistline had swelled so much that I needed to act: I needed to see a... 6 July 2026 121 by Ilaria Barisi
Cakes Desserts Ricotta Pudding Ricotta is not a cheese, but a dairy product. In Lazio, many desserts are made with this ingredient, but I adapted this one from Artusi’s... 8 June 2026 229 by Ilaria Barisi
Appetizers Miascia: a traditional Como cake I now live in this wonderful part of Italy, known for the villas of famous footballers and Hollywood stars. The lake and its villages are... 10 November 2025 338 by Ilaria Barisi
Beef, mutton and pork Second Courses Mortadella Meatloaf The first written mention of the legendary meatballs and meatloaf made with minced meat dates back to the late 1600s, in the book “L’economia del... 3 November 2025 381 by Ilaria Barisi
Side dishes Baked Summer Potatoes I ate a side dish like this in Basilicata. They called it Raganate potatoes. After that trip, I was inspired and make it often, using... 1 September 2025 256 by Ilaria Barisi
Appetizers Fried anchovies stuffed with provola cheese Breaded and fried anchovies are a delight that we never miss. When you want to be generous with the delicacy, pair two anchovies with a... 10 March 2025 350 by Ilaria Barisi
First Courses Soups Mantis shrimp passatelli I love mantis shrimp, even though they are a bit laborious to clean. In winter, when they are at their peak in fishing, you can... 6 January 2025 598 by Ilaria Barisi
Appetizers Baked zucchini flowers As a Roman the zucchini flowers has to be fried…however, sometimes you want to make something simpler or faster or dietetic. This is a typical... 5 July 2024 626 by Ilaria Barisi
Cakes Desserts Putizza This wonderful, medieval, Easter dessert unites Slovenia with Gorizia and Trieste. Grandma often told me about it, but she never did make it. The first... 25 March 2024 1.1K by Ilaria Barisi
Appetizers Beef, mutton and pork Second Courses Fried Meatballs with Raisins and Pine Nuts This recipe is freely taken from a book by a Roman chef, Arcangelo Dandini. He makes it with boiled beef and veal, but I never... 1 January 2024 816 by Ilaria Barisi
