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 …
Cestini di Parmigiano. Crispy Parmigiano Cups are an easy way to turn up the “wow factor” on pasta, risotto, salad or just to serve 2 bites appetizers! 1 1⁄4 cups Parmigiano Reggiano cheese, grated 1 pinch black pepper (optional) Heat a small non-stick Read More …
STUFFED CHERRY PEPPERS TO COMPLETE YOUR ANTIPASTO PLATTER Stuffed Cherry Peppers are filled with a mixture of tuna, anchovy and capers. This is a delicious Calabrese appetizer recipe also known as Peperoncini Ripieni and make a perfect year-round appetizer. Ingredients for 1 jar. Spicy Read More …