The timbales are Italian culinary specialties baked in a special casseroles. They can be made by using a variety of ingredients Read More/Continua a Leggere
Month: May 2016
Spinach and Ricotta Ravioli with Pistachio Pesto Cream
The origins of the ravioli are not straight forward. One of the most reliable hypothesis is that Raviolo was conceived in Gavi Ligure, in the Italian Region of Liguria during the era of the ” Republic of Genoa “. The first chef of this republic, was named “Ravioli ” , which is still today a common nickname of families that live in the area . Today we will present to you a revised recipe, a lighter version without ever loosing its deliciousness. We replaced white refined flour with white whole wheat flour that does not particularly change the taste , but makes it more easy to digest. For the filling we used a lean ricotta cheese. We are always really careful when we buy low fat/non fat products by reading with care the list of cheese ingredients and choose a quality with no added sugar . Well… Enjoy your meal! Continue reading
Rice Pudding with Red Berries reduction and crunchy caramelized Pecans
The origin and history of rice pudding takes us back to ancient times. Today it is a typical dish of a healthy & balanced nutrition and is often found in the most popular healthy eating guides Read More/Continua a Leggere
Eggplant meatballs seasoned with mint
Eggplant meatballs seasoned with mint
Meatballs are one of the most well known Italian foods. They date back to the fifteenth century , and for centuries they had an undisputed success. Read More/Continua a Leggere
Casadinas Light
Casadinas, also known as pardulas, are small cheese tarts that are the typical Sardinian dessert for Easter. Read More/Continua a Leggere…
Tuna Tartare in Avocado Cups
A delicious appetizer with tuna and avocado: so tasty and sophisticated, yet very easy to prepare. It is perfect for a summer dinner! And you couldn’t serve a better appetizer than a tuna tartare. Continue reading