This is a traditional Sicilian sweet made with almond meal. When my parents were kids, children in Sicily would get presents for “all souls day”. The dead people of the family were seen as “friendly ghosts” who would come back home on the night of “i morti” (“the dead”) to gift the new generations with…
PANNA COTTA “TRICOLORE”
This is the last dish of the menu that I have created to celebrate the 150 years of the Unification of Italy. When I decided to make a theme menu for the occasion, this dish was the first I pictured in my mind. I knew I wanted to make a layered sweet to represent the…
STRASCINATI “TRICOLORE”
This is the second dish from the menu that I have come up with to celebrate the 150 years of the Unification of Italy. It is the main dish of the theme menu and, like the entree already published -“Tricolore salad”- it also has the colors of the Italian flag: white, red and green. This…
“TRICOLORE” SALAD – INSALATA TRICOLORE
To celebrate the 150 years of the Unification of Italy I thought of creating a special theme menu. In the next few days I will post 3 recipes (an entree, a main and a dessert) with one thing in common: they will all have the colors white, red and green in honor of the Italian…
CHIACCHIERE
This is a very special time of the year for all Italian children: it is “Carnevale”. It is the time to dress up as a princess or a super hero and go around town to play tricks on people or throw coriandoli (round shaped paper confetti) in the air. There are many famous Carnevali in…
FIRST EVENT AND… SECOND AWARD!
As all of you know, I am Italian. Even though I have been living in Australia for almost 5 years now, I was born and brought up in Italy. On March 17th 2011 Italy is celebrating its 150 years of Unification, so to celebrate I thought I would host a special event on my website. …
BUSIATI WITH PESTO TRAPANESE AND FRIED EGGPLANT – BUSIATI CULL’AGGHIA
This is probably the most traditional pasta you can eat in the area of Trapani, in western Sicily. Both the pasta and the sauce are, together with fish couscous, the most well known dishes of the area. The sauce is very easy to make and it is the Trapanese version of pesto. It is similar…
LIGHT CHOCOLATE MOUSSE WITH ORANGE LIQUEUR – MOUSSE DI CIOCCOLATO “LIGHT” AL LIQUORE D’ARANCIA
I love everything chocolate… and what’s better than a chocolate mousse to celebrate Valentine’s Day with the one you love? This is a lighter version than the traditional chocolate mousse because it does not require cream: I just use egg whites to make it fluffy. I usually make this mousse with rum, but this time…
CANDIED ORANGE ZESTS – SCORZETTE D’ARANCIA CANDITE
This is a typical Italian winter sweet and is often (but not only) used as a decoration for other desserts or served at the end of a meal with some coffee. My mom used to make lots of them for Christmas because that is the time of the year when oranges are at their best. …
PIZZOCCHERI
This is a traditional dish from Valtellina, a valley on the Italian Alps. It is typically eaten in winter and/or cold weather…. that’s why it is quite high on calories… but it is to die for!!!
ARANCINE – AL RAGU E AL BURRO
This is my family recipe for arancine, a very popular street food dish from Sicily. They are fried balls of saffron rice stuffed with either a meat sauce or a cheese sauce. The cheese version is called “al burro” that literally means “with butter”, but they are actually filled with béchamel sauce, cheese, ham and peas, while the…
SICILIAN CANNOLI – CANNOLI SICILIANI
This is the recipe of cannoli (well, my family’s recipe!). It’s a traditional dish from Sicily and it requires very specific ingredients that are sometimes hard to find abroad… there are many Sicilian migrants here, so l am lucky enough to find almost anything. If you can’t find ricotta cheese, you can try and substitute…
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