HOW TO MAKE ‘NDUJA ‘Nduja: the spicy, creamy, spreadable salami, is a distinctly Calabrian product, but only certain areas of Calabria. The most famous of these is Vibo Valentia, the home province of my Zia Agnese, who taught me this Read More …
Ribollita is a classic Tuscan soup. The word means to reboil, as in making this soup one day and reheating it the next. The key ingredients are fresh or dried cannellini beans and cavolo nero or black cabbage with sturdy Read More …
Celebrate Easter with this authentic recipe of Neapolitan Pastiera according to Master Pastry Chef Scaturnio directly from Naples. Easy to make. This is one of the most widespread desserts especially during the Easter period in Calabria but mostly everywhere in Read More …