Zuppa Di Farro E Fagioli – Farro and Bean Soup By Elisabetta Ciardullo Farro is an ancient grain, cultivated in the Mediterranean Basin and probably in other regions around the world for 8,000 years, very popular with ancient Romans and Etruscans. Farro has not undergone the same genetic manipulation and cross breeding as wheat, that …
Minestrone By Elisabetta Ciardullo Another classic of the huge Italian selection of winter (and summer!) soups is Minestrone. The versatility of this recipe is clear from the first spoon: a mix of vegetables, preferably seasonal, chopped small and put to simmer on the stove for a long time. The choice of the veggies mix is …
Orange Salmon with Black Lentils and Zucchini By Elisabetta Ciardullo As the New Year approaches, we express our wishes for many good things to happen in 2023. One of the wishes I’m sure is on the list of millions of people around the planet is to become wealthy, or at least improve their household’s cashflow. …
Vegetable White Lasagna By Elisabetta Ciardullo I must admit this is not a quick dinner fix, but rather a festive dish that you can prepare with the help of your best friend or a family member for a beautiful, flavorful, satisfying and vegetarian holiday dinner. It is a fantastic option when you want to do …
Chicken Roll-Ups By Elisabetta Ciardullo I don’t know what the fascination about roll-ups is, but while I was thinking about this recipe, I realized that in Italy we tend to roll everything up, from pasta to meat to frittata to crepes-like desserts. There are dozens of recipes calling for something rolled up and stuffed with …