Everything you need to know about Italian coffee: the vast diversity of this beverage and its legendary history: about a battle of the religions and a Pope with a sweet tooth…
Italy is appreciated throughout the world because of the quality of its food and it being the native country of a series of simple but irresistible delicacies: pizza, icecream, pasta… We are not talking about stereotypes, these dishes represent an essential part of an Italian’s diet and their use in cooking follows rules which seem obvious to the Italians – but are not for the rest of the world!
We find ourselves in very unusual times: as we know, because of coronavirus, quarantine continues. So, despite the arrival of spring and Easter festivities, we have to conduct ourselves responsibly and stay home. Just yesterday, Easter Sunday, I was thinking about happy moments from my Erasmus period in Seville, back in 2017; a time when everyday life flowed normally and we were free to go out, travel and explore the whole world whilst coming into contact with other cultures. Remembering the past, I decided to spend my afternoon cooking milk torrijas, a traditional Spanish recipe of the Easter period.
In my last article, I presented some of Brussels’ hotspots that you must see. But if you get to spend several days in Brussels, it’s worthwhile to have a closer look at some of the districts the city has to offer.
In this episode of “Cooking with Grandma” you’ll learn how to prepare Bicerin, with chocolate being the main ingredient.
As suggested by its name, the Piedmontese appetizer is a speciality of the cuisine of Piedmont whose origins are rooted in the ancient farming traditions. It is usually prepared at the end of the summer, that is, a period of the year when the family garden offers a great abundance of vegetables that will be saved for the winter.
Would you like to learn how to prepare it? I’ll share with you my family’s traditional recipe. However, there are many different variations of it, which means you can add other vegetables or replace some with different ones (such as fennel or zucchini) at your will.
Every year, two weeks after Easter, the Andalusian capital city hosts the long-awaited Feria de Abril (The Festival of April), a dynamic festival in which cultural, musical and culinary traditions are the real protagonists. A unique opportunity for everyone to immerse themselves into the Andalusian lifestyle and traditions. This year the festival will take place between the 4th and 11th of May.
People are preparing to celebrate Easter all over the world. Let’s see what is happening in Italy.
Today in “Cooking with grandma”, I’m going to show you how to make a famous Italian recipe born in Lazio, a region of Rome: pasta with “carbonara” sauce.