The art of Italian cooking: salmon tagliatelle
Hi, this is the forty first entry about the art of cooking Italian pasta. Today’s post is dedicated to salmon tagliatelle. It’s a delicate dish but tasty. Salmon is marinated in orange juice. It’s a typical example of our original home cooking. Read step-by-step instructions on this page. Salmon is very tasty and everybody likes [...]
The art of Italian cooking: Italian tagliatelle with smoked sturgeon
Hi, this is the fortieth post about the art of cooking Italian pasta. In Italy we are used to make a lot of fish sauces. In the last entries we told you about king prawn sauce, artichoke-and-shrimp sauce, bell pepper-and-prawn sauce and at last caviar sauce. All these are perfect sauces to toss egg pasta. [...]
White celebration menu for Baptism or Holy Communion …
Hi, in the last post we showed you how to make a delicious asparagus-and-ricotta savory tart. This isn’t the only new recipe we have created in the last days. Now we are ready to show you a complete menu in white color you can prepare for a great occasion such as Baptism or Holy Communion. [...]
Springtime recipe with asparagus
Hi, it’s still time of asparagus. We created a new recipe based on white asparagus, a tasty savory pie coloured in white. Look at it: it’s beautiful and tasty! You can read how to make it on this page. We have a doubt and we’d like to have your help. But what’s the right name [...]
The art of Italian cooking: caviar fettuccine
Hi, this is the thirty ninth post about the art of cooking Italian pasta. Today’s post is dedicated to another great dish made with egg pasta: fettuccini with caviar sauce. It’s a recipe of ours we make every time we want to surprise our guests. The main ingredients are: quail eggs, grilled bell peppers, caviar, [...]
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