Wednesday, February 24, 2010

See you soon !

Tomorrow im leaving for Los Angeles to start my cooking classes, i would like to apologize in advance for not being able to post new recipes in the next days.

I'll be back in Italy the 9th of March.

See you soon !

Wednesday, February 17, 2010

Sugo di Carne "Meat Sauce"


1 heavy lb beef stew meat, 1 heavy lb pork stew meat, 1
red onion, 2 celery stalks, 2 carrots, 2 cloves, 1 tsp nutmeg,
1 tube  tomato paste (Mutti), 1 ½ glasses red wine, extra
virgin olive oil, salt and pepper

Friday, February 12, 2010

Trippa alla Fiorentina


  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds tripe, blanched and boiled (add 5 clove in a water)
  • Half a pound of minced beef meat
  • 1 pound tomatoes, peeled and finely chopped
  • Salt, for seasoning
  • Parmesan, for sprinkling

Wednesday, February 10, 2010

Bomboloni (Italian doughnuts)

Bomboloni are Italian doughnuts, popular in Florence. These are more doughnut holes than doughnuts, filled with vanilla pastry cream, raspberry jam, or other fillings. The Italian “bomboloni” has been compared to the French “beignet” and the German “bismark” or “bismarck.”

Friday, February 5, 2010

Viareggio Carnival & "Cenci Fritti"

 The Viareggio Carnival was established in 1873 when some of the local "signori" decided to organize a Sunday a little different from the rest, by inventing a procession of decorated floats which travelled up and down the main street of the city. On that occasion a masked protest was also organized by a number of citizens, as they were forced to pay too many taxes and as a result the chief tax collector was certainly made fun of!!