English Pea Soup By Elisabetta Ciardullo Springtime is the season for fresh sweet peas. I love the vibrant color of this legume, and when I think of eating in a colorful way, peas are always high up on my list. Maybe because their gentle sweetness is a delice and creates a nice contrast with savory …
Banana Oatmeal Cookies By Elisabetta Ciardullo This recipe is not at all traditional nor Italian, but came from the necessity to find something palatable, slightly sweet, and preferably healthy, when you need a quick breakfast option. The basic ingredient is oatmeal, that keeps a bite after cooking and gives this cookie a very dense texture. …
Bruschetta alle Sardine – Sardines Bruschetta By Elisabetta Ciardullo Sardines are one of the basic staples of the Mediterranean diet. Sustainable, cheap, and easily available when canned, they represent -together with anchovies and mackerel- the most important source of Omega 3 fatty acid for millions of people around the Mediterranean basin, as well as around …
Torta Pasqualina By Elisabetta Ciardullo A classic Easter preparation – as its name announces, since Pasqua means Easter in Italian – this dish knows a variety of interpretations and regional changes. The most common version is linked to Liguria, the narrow region on the Thyrrenian Sea neighboring France, made with leafy green vegetables easy to …
Focaccia By Elisabetta Ciardullo There is such a love for bread products in Italy that the types of bread people have invented are numerous. Focaccia is one of them, a kind of flatbread that has been in use for centuries. The name comes from the Latin word ‘focus’, which vaguely means fireplace, where the focaccia …