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
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 e fagioli
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…
Spaghetti alle Vongole
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…
Pasta e ceci
Our main goal is to provide recipes and explanations, especially for young people and beginners. Pasta e ceci is a simple, healthy and inexpensive dish that can be easily prepared vegetarian or vegan and is ab-so-lute-ly delicious. Who should not…
Tortellini
Forewarning: This is not a recipe that you can reproduce quickly. Tortellini are not suitable for fast cooking anyway. If you love cooking and pasta, you should nevertheless give these little marvels a try. There is a dispute, between Bologna…
Pasta alla Nerano
In our family, zucchini are controversial, there are those who consider them utterly redundant and downright dull, others love their nutty, delicate flavor. But with this dish, everyone agrees it’s simply delicious. The particularly creamy texture comes from just a…
White asparagus with Bozner Sauce
Here in Germany, white asparagus has a short season that starts in April and ends in June, depending on the weather. But then asparagus is offered and served everywhere. There are many excellent preparations that we will present one after…
Pasta al tonno
There are dishes that are delicious yet completely underrated – and are cooked silently in large quantities by those who know them. Pasta al tonno is one such dish. You hardly ever see it in restaurants. No fanfare, no surprise…
Pasta alla cipolla
On a visit to Bologna, we were served this dish as part of a small menu and it blew us away. We had to cook this ourselves! Here is our recipe for this simple delicacy: Typically Italian, few ingredients are…
