This is an apple tart of my youth. We used to call it the “metro” because you can really eat a meter of it… You can either use a large mold or 5–6 small ones. The small ones are a better solution if you use the tart as a dessert at dinner, then they will…
This delicious raw sauce comes from western Sicily. It might be far less famous than its brother from Genova but I often prefer it to it because of its freshness. Normally it goes with a pasta called “busiate trapanesi”, a kind of twisted spaghetti, but you can surely use regular or “alla chitarra” spaghetti. I learnt this recipe…
This is a traditional first dish from Sicily that uses some of the best flavours of this land together with sardines, a fish that I love very much because it is very good, cheap, healthy and ethical. It also uses wild fennel, a plant that grows spontaneously in the Mediterranean lands. If you can’t find…
When you are home alone, you had a hard day and and you don’t feel like cooking there is nothing like a fried egg. This one is a bit special and was invented by Florentine cook Fabio Picchi, an ambassador of simple traditional food made with excellent ingredients. Time: 5 minutes Ingredients 1 egg nutmeg some parmesan…
This salad is one of my favorites to start a meal. The powerful taste of celery matches perfectly parmesan and walnuts. Make sure you are using walnuts in shell, they do taste so much better that the shelled ones. Time: 5 min two tender celery hearts with leaves, 3 table spoons chunk parmesan a handful…