Vincenzo's Tip: If you try to fry more than two at a time, the oil will start to cool down and you won't get a good result
Watch video recipe: Method: 1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature
What's the difference between marinara and pomodoro sauce? How about ricotta and mascarpone? Aren't ice cream and gelato the same thing? These are just a few of the questions we've asked ourselves when trying to decide what to eat off a trattoria menu. Avoid confusion and impress your dinner crew with this cheat sheet for ordering in Italian, and buon appetito!
A lovely dish: lighter in flavor than pasta alla Norma and hence more springlike, but still identifiably Sicilian.
There are lots of other ways to turn a container of ricotta into a great pasta filling.
Four ingredients: bread, ricotta, honey and salt -- the essence of simplicity.
In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual...
Strawberries! How do I love ye? Let me count the ways.
A simple dish that depends on the excellence of the ingredients.
How could you not love zucchini flowers?
If you can get the makings, you will amaze your guests -- and yourself.
It tastes sort of like a beautiful cross between a cloud and a stick of butter: at once light and creamy, delicate and rich.