may the taste be with you
We have already explained a pizza dough especially for the household oven here. By popular demand, here is a recipe for gluten-free dough. It has to be prepared completely differently. Gluten makes doughs stretchy and this is particularly important for…
You can prepare this dish in different ways, with or without tomatoes, for example. Here we explain the golden rules that you should follow in every variation to cook the perfect pasta with mussels. You can find a recipe for…
Classic form of pasta and classic filling – what a treat! Pasta requires a dough, which we have explained here. The rule of thumb is 100 g flour and one egg per person and it almost always works. However, eggs…
Today we have something for the quick cuisine. We don’t understand why this pasta is not better known. It is common in Sicily and the southernmost parts of mainland Italy (Calabria, Apulia) and for all its simplicity, it is fascinatingly…
Who doesn’t love lasagne? And who hasn’t made one. There are two reasons why we are nonetheless describing this dish: Our favourite way to prepare it is the one from the Italian region of Emilia-Romagna and we have already shown…
Zozzona means “dirty” pasta and is the name of this dish, which originates from Lazio, the region around the city of Rome. In a sumptuous way, it combines the classic Roman pasta dishes Madame Chilipepper has created a very instructive…
Braising is one of the simplest and most reliable techniques for cooking meat to perfection. It just takes a lot of time. It also utilises cuts that would not be very enjoyable without this technique and are therefore not used…
Lenticchie in umido is an Italian dish made from lentils that are slowly cooked in a flavoursome sauce. It is often prepared with Salsiccia or Cotechino, two types of Italian sausage. In Italy, there is a tradition of eating “lenticchie…
Pasta and beans, that’s what this is all about. Pasta e fagioli is one of our absolute favourite dishes from rural Italian cuisine. It is prepared in a very similar way to pasta e ceci, a dish with chickpeas. In…
We are on a trip through Spain and there are mussels like, well, sand by the sea. We are particularly fond of clams, of which there are again several varieties with different names. The best ones come from Galicia in…
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