La Buona Tavola
Rossella and Nonna Romana Sciddurlo make an original and classic recipe from Puglia, Italy: Eggplant Parmigiana. This recipe may also be referred to as: Eggplant Parm, Eggplant Parmesan. We call it Eggplant Parmigiana and this is a very original …
I make frozen desserts year round – gelati, sorbetti, semifreddi – and my gelato machine occupies pride of place on my kitchen counter. I like to put a new spin on the classics, and here is one. This simple gelato …
Rossella and Nonna Giulia show us how they make some delicious Stuffed Peppers like Nonna Giulia has been making them since she was a young lady in her little town of Mola di Bari, Puglia, Italy. Get the …
Tuscan Muse chooses for us a list of dishes from Tuscany. Go through them and pick yours! Buon appetito! We are often asked by our guests to recommend our favorite Tuscan dishes. Here are a few tasty treats not to …
If you’ve ever seen The Leopard, the film based on the famous novel by Giuseppe Tomasi di Lampedusa and set in Sicily during the time of the Risorgimento, you’ll recall the famous banquet described in the book: “When three lackeys …
Rossella invites her own grandma Romana to prepare a classic Focaccia Bread recipe with tomatoes – Focaccia Barese. Ingredients for 8 Persons 2 Lbs – Flour, 1 Lb – Fresh tomatoes, 2 1/4 Cups – Warm water, 1 Oz – Fresh yeast, EV olive oil, Oregano, Salt …
Orecchiette, “little ears”, is a specialty pasta found in Puglia. Its name is derived from (yep, you guessed it) the fact that the shape resembles little ears: orecchio = ear + ette = little => orecchiette. Orecchiette dough is made …
Join me and Nonna Lydia Palermo as we make a Sicilian Timballo with anelletti pasta and eggplants. More on Rossella’s channel on youtube here.
In 1779 Bortolo Nardini arrived in Bassano, opened his grapperia, and a tradition was born. To this day from their gleaming stills near the river Brenta the expert craftsmen of Nardini produce some of the finest, smoothest grappa and liqueur …
Who doesn’t enjoy ravioli? This version is truly unique, as beautiful as it is delicious. Filled with cheese and imprinted with a herringbone pattern, this is ravioli dressed for dinner. I used a cavarola board, a traditional wooden implement from …