Ilaria Barisi

Vanillakipferl

This recipe for typical South Tyrolean Christmas biscuits was given to me by a friend during a photo workshop in Sicily. Buttery and aromatic biscuits...

20 December 2021

425
by Ilaria Barisi

Desserts

Pomegranate liqueur

In Trastevere there is an ancient pharmacy in Santa Maria della Scala. Still open to the public, it is full of stills and other seventeenth-century...

13 December 2021

774
by Ilaria Barisi

First Courses Fresh Pasta

My Family’s Lasagna

One of the first books that reports a Lasagna recipe is the Chronicle of Frà Salimbene de Adam da Parma of 1284, in which sheets...

6 December 2021

711
by Ilaria Barisi

Side dishes

Detox salad

At the end of 2020, after months of lockdowns spent cooking and eating without any physical activity, I had to follow a particularly long and...

29 November 2021

572
by Ilaria Barisi

Cakes Desserts

Ricotta cake

Ricotta is not a cheese but a dairy product, a derivative of milk that is marketed fresh, without aging. In Lazio, we traditionally make a...

22 November 2021

988
by Ilaria Barisi

Beef, mutton and pork Second Courses

Coda alla Vaccinara: Roman oxtail stew

This is the most iconic dish of the “fifth quarter,” perhaps unfairly classified as a poor dish. There are actually two versions of this dish....

15 November 2021

1.3K
by Ilaria Barisi

Desserts Spoon desserts

Sweet Rome

I love reading the book “Science in the kitchen and the art of eating well” by Pellegrino Artusi because I find it interesting and amusing....

8 November 2021

1.2K
by Ilaria Barisi

First Courses Soups

Pancotto: cooked bread

This recipe has medieval origins, being the typical dish of the recovery cuisine of the peasant culture. The various regions use different names (Lombard “panada”,...

1 November 2021