Quest’estate ho continuato la ricerca di prodotti tipici ma soprattutto antichi.La scoperta più sorprendente è stata la farina di grano arso con cui in Puglia si producono varie cose tra cui la pasta.
There are no half measures, the cauliflower is either loved or hated! A few days ago walking through Naples, I entered a building attracted by the beautiful courtyard that could be seen from the street.
I love pumpkin and I use it for many dishes both savory and sweet. The pumpkin goes very well with meat and fish but also with other vegetables (fennel and celeriac), with spices (turmeric, cumin, saffron, mustard seeds, cloves, cinnamon, ginger, mace and nutmeg, chili pepper) and with cheeses (parmesan, pecorino, ricotta, taleggio, provola, gorgonzola […]
Moroccan perfumes for my favorite Neapolitan Christmas dessert. This is my version, without cocozzata (candied pumpkin) and without diavulilli (colored sprinkles) but with only orange blossom honey and tangerine peel! A very simple dessert with a truly unique flavor that unites two cultures only apparently very distant.
Lia Rumma Gallery Via Vannella Gaetani 12 – 80121 Naples Gallery times: Tuesday-Saturday 11.00-14.00 / 15.00-19.00 Domenico Antonio Mancini (Naples, 1980), Michele Guido (Aradeo, Lecce 1976), Luca
The wine festival and saucicciata in Fontana d’Ischia is now the most awaited appointment of the summer season, both for the Fontanesi and for the “foreigners”. A party with popular roots, whose intent is handed down unchanged during the editions thanks to the work of the members of the Pro Serrara Fontana.
About the products of Campania, this is what Settimia Cincinnati wrote in Mangiamo così. Delfino Editions – Naples, 1977
