I must admit, I had a difficult time choosing which Italian Easter dish I wanted to write about for this edition of Cucina Conversations. Initially, I thought about preparing one of the ricotta-based specialties typical…
I came close to throwing in the towel with this one. I was going to contact my fellow Cucina Conversations bloggers and say, I’m sorry but I won’t be joining you with an olive oil-related…
Traditionally, winter is pig slaughtering season in Italy. These days, since the majority of Italians no longer live in the countryside and can easily buy pork and other meats from their local butcher or supermarket,…
Peaches have always been one of my favourite fruits. Since moving to Turin, I’ve found myself hanging out for summer every year, partly so I can make stuffed peaches (or pesche ripiene, as they are called…