I know what you are thinking, because I have great powers that include reading people’s minds, but yes: pizza crema e amarene is the actual name for this superduper tart. The pastry is soft and the custard combined with the conserve is to die for.
I could not resist. What better introduction to pasta e fagioli than this legendary song? Who hasn’t sung it in the kitchen, dancing along in the arms of your partner, or dog/cat/rabbit? As cheesy as it might be, any time this song is on the radio and we happen to be in the kitchen, my husband and I Continue reading →
Forget about that amazing ragù alla napoletana I used to make lasagne napoletane. You see, ragù alla genovese is on another scale: it is truly the most iconic pasta sauce in Naples – yet Continue reading →
I have a feeling migliaccio salato, or tatiello, might ring a bell for some of you loyal readers of Coochinando. Please meet the savoury sibling of migliaccio di carnevale! If you think that migliaccio di carnevale looked awesome, then Continue reading →
I am not sure how many of you will be familiar with migliaccio di Carnevale, but I can assure you that a great many Italians get very excited when the Carnival season approaches because it means it is time to make some pretty scrumptious recipes. Migliaccio is one of these…
Sometimes you really need to get creative when it comes to translating names of Italian food into English. For ciambellone al limone, no matter how much I searched, the only possible word that would give a vague idea of what ciambellone refers to in terms of shape, at least, was doughnut. My ears would not accept it, though, and my eyes filled with Continue reading →
“How the hell do I explain what a babà rustico is?” I asked myself before deciding to share the recipe of babà rustico. The babà rustico is, quite simply, a pillar of Neapolitan cuisine. The original version is the sweet one sunk in rum and served with cream and fruit or with chocolate. This version is savoury Continue reading →
I was 15 when my grandmother Cristina taught me how to make gnocchi. It was a sunny Sunday morning. Every Sunday she and my grandad would come over for lunch. Before then it had never crossed my mind that gnocchi were challenging to make or that some people get petrified at the thought Continue reading →