We love our mom’s and nonna’s recipes, but now we are adult boys so we can create something ourselves, especially when we found new products that catch our attention like the new Nomad Salt&Pepper beer! Could you imagine that is not only good to drink but also perfect to marinate a Goat leg? Well, have a look!
Il Casatiello. A crown on the table during the Easter holidays. It’s not Easter if there is no Casatiello. And how can you call it Easter Monday without Casatiello? It is part of the Easter Saturday lunch. And the left over, because there is always leftover, is part of the Easter Monday’s picnic. It is a complex and rich bread, for someone it could be heavy . That’s why “casatiello” is also used to describe a person who is
Autumn has begun and it is time to change our weekly menu as we introduce different products on our table. First of all, the legumes. Legumes are a significant source of protein, dietary fibre, carbohydrates and contains many minerals. We don’t like cooking the same food everyday – hence why we love to follow the seasons. It help us to have a different meal everyday. To start Autumn in the best way, the
La Lasagna Napoletana proves that food is not only made by ingredients but rather there are more elements in a recipe: culture, history and tradition.
THE LASAGNA NAPOLETANA.
Everyone knows what a Lasagna is: different layers of pasta sheets, Bolognese sauce, bechamel, parmigiano etc.
But not everyone knows that there’s another version:
it’s time! / come on! on the table, in the middle of summer, / the tomato, star on the earth, / recurrent and fertile, / displays its convolutions, / its canals, / its remarkable amplitude and abundance, / no pit, / no husk, /
no leaves or thorns, /
the tomato offers its gift of fiery color / and cool completeness.
(P. Neruda – Ode to Tomatoes)
The Tomatoes is the essential part of the Mediterranean diet and it is a star on the Italian table. Introduced in Italy after the Discovery of the Americas it has been treated as a precious gift. In Italian it’s called
It’s not Sunday without the Ragu. First of all don’t call it “a sauce”! It is not a simple sauce, it is not just a dish. The Ragu is the proof of how important the food culture is in Italy. When you prepare it you are not just preparing food. Preparing it for Sunday lunch is a ritual which requires passion. There are specific processes and steps to be done. Please, let us introduce “o ragu’ “.