Side dishes Mom’s Lentil Salad I often eat this in summer, when I come back from the beach or as an accompaniment to some fresh dairy product. A very fast... 13 June 2022 407 by Ilaria Barisi
First Courses Fresh Pasta Cod and chickpea ravioli Giovanni Milana is a chef who works in a family restaurant in Olevano Romano, one of the best traditional restaurants in Italy. This recipe is... 23 May 2022 640 by Ilaria Barisi
Side dishes Microwave cooked asparagus with egg sauce In his writings, Apicius tried to explain, in a rather succinct way, how to cook asparagus: “… immerse them in boiling water top-up”. I have... 16 May 2022 440 by Ilaria Barisi
Side dishes Crispy roast potatoes I don’t know if it’s my Austrian genes or if it’s simply a personal trend: I love potatoes so much that I could eat them... 18 April 2022 443 by Ilaria Barisi
Appetizers Savory pie with ricotta and artichokes The Roman Easter breakfast is very rich: salami and other sausages, cheeses, hard-boiled eggs, and savory pies. I like to set the table as if... 16 April 2022 532 by Ilaria Barisi
Appetizers Puffed cheese brioche I ate this brioche, flavored with turmeric, in two starred restaurants: one in Milan, in the Navigli, and one in Noto. It is a crunchy... 28 March 2022 359 by Ilaria Barisi
Side dishes Artichokes and potatoes One of my favorite teachers at cooking school was chef Andrea Palmieri, who owns a lovely restaurant in Via Pò. A kind, nice, cheerful man... 28 February 2022 598 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 524 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 1.2K by Ilaria Barisi
First Courses Soups Pearled spelt soup Spelt was the first cereal cultivated by man 8000 years ago in the Neolithic period. The ancient Romans were fond of puls, a soft polenta... 18 October 2021 626 by Ilaria Barisi
