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.
In this episode of “Cooking with Grandma” we’ll show you how to cook the famous ‘Tortilla de Patata’ (potato omelet), also known as Spanish omelet.
We have compiled some the best cafés around Europe: Places we like to go to because of their setting, their history or because they simply make great coffee. Have a look around and send us your favourite.
The urban jungle of Lisbon offers a fusion space where the ancient and the modern mix with cuisine and culture from around the world.
In this episode of “Cooking with Grandma”, Maria and her grandmother make a Southern German classic: Spätzle, a type of egg noodle.
Meet the ‘the most politically incorrect’ chef in Portugal, Ljubomir Stanišić. Born in Sarajevo and raised in Belgrade, he is now showing the world what he has learned from his mother, including some of the most typical dishes from the former state of Yugoslavia.