Chicken and rabbit Granny Irene’s chicken with mushrooms and cream Who knows why the home cooking of the 1970s and 1980s was of a legendary heaviness, but this recipe was constantly replicated by my grandmother... 15 April 2019 564 by Ilaria Barisi
Fish Baked turbot fish with potatoes This simple dish makes my mouth water. At the age of 18, I lived in Canterbury for six months. When I returned home, I asked... 4 April 2019 1.1K by Ilaria Barisi
Chicken and rabbit Deviled Chicken in the Pan Giaquinto, the famous chef of the late 1800s, has included in his book this recipe which is not only Roman, but you can find it... 16 March 2019 1.8K by Ilaria Barisi
Fish Mum’s Baccalà Here is one of my favorite recipes of all time that my mother makes quite often. For me it is divine in white even if... 14 March 2019 1.4K by Ilaria Barisi
Beef, mutton and pork Picchiapò meat (Meat to the beat) When we make broth, the meat left is devoid of many substances and in fact not very tasty. Throwing it in ancient times was considered... 7 March 2019 1.7K by Ilaria Barisi
Beef, mutton and pork Grandma Violetta rolls with celery and carrot My paternal grandmother is the one who has handed down much of this Roman cuisine to me. I still remember the Pharaonic Sunday lunches in... 25 February 2019 1.4K by Ilaria Barisi
Fish Stuffed squids The Romans love the squid, even the smallones that we fried are absolutely delightful. The recipes with the calamari are many and, as usual, are... 18 February 2019 518 by Ilaria Barisi
Eggs Eggs with Provatura or mozzarella cheese The Provatura is the proof; that is, it is the part that is obtained from the mass of cheese to test the quality of the... 14 February 2019 810 by Ilaria Barisi
Main dishes Artichokes soufflé Mum has created this delicacy for many formal suppers. It is a recipe taken from the legendary “The Talisman Italian Cook Book” of Ada Boni,... 2 February 2019 1.2K by Ilaria Barisi
Beef, mutton and pork Grandma Violetta’s breaded beef escalope Italy is full of different recipes for breaded escalope. The difference between the Nordic and Roman recipes lies in the fact that our slice is... 21 January 2019 1.7K by Ilaria Barisi
