Eleonora Tiso

Sicilian cannoli are a typical sweet of Sicilian pastry: these are rolled, golden and crunchy wafers, fried and stuffed with a delicate filling of sheep's m...

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The spezzatino di pollo (Chicken stew), served with a side of potatoes and flavored with fresh parsley, is a tasty and light second course, a traditional dish o...

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A crunchy and crispy snack with a typical ring shape: taralli are a typical specialty of Puglia but prepared in many areas, each with its own variations. These ...

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Piadina is an Italian flatbread, made with simple ingredients such as flour, lard, water, salt. There are numerous variations and they can be customized with in...

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Spaghetti cacio e pepe : a cornerstone of the Roman cuisine (together with carbonara ), made with just three simple ingredients: spaghetti, pecorino romano and ...

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Pasta alla norma is a typical first course of the Sicilian tradition, in particular of Catania, made with short pasta and a tomato-based sauce, fried aubergines...

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Bolognese lasagna is a classic first course of Emilian cuisine, specifically of the city of Bologna. Known all over the world, they have become one of the symbo...

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Zuppa Inglese is a creamy spoon dessert made with custard, savoiardi, alchermes and cocoa. A tasty alternative to the classic tiramisu ! Known and prepared in m...

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