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The frittata di pasta al pesto is a variation on the theme of the classic omelet of macaroni. The peculiarity is that the dough, after being mixed with the beaten yolks, is topped with pesto (alternatively, you can of course use this recipe just like the idea of recycling to consume the pasta with pesto,...
The meatballs, sausage and friarielli are a recipe definitely made in Naples that has begun to spread from a few years to this part. Are nothing if not a remake of the classic second neapolitan dish, which I propose today in the form of meatballs, according to me one of the most appealing ways to enjoy...
The falsomagro is a very rich plate of sicilian tradition. It is a dish of French origin, they call it “let us de language film” that is stuffed with lean, we've been playing with the words making it possible to admit in the recipe for any ingredient that lean is not. It is ideal for Sunday lunch or...
