M is for Mozzarella

I’ve mentioned mozzarella before in my post about the Joy of Italian Cheeses. But honestly, I feel like this cheese deserves some alone-time in the spotlights. Besides that, I wouldn’t do the Italian cuisine theme of this challenge any justice without writing at least one post about this yummy cheese. How often do you get…

L is for Limoncello

Limoncello. The deliciously acidic lemon infused liqueur so characteristic for Italy. Namely southern Italy, where the most beautiful lemons are produced. Think of the Gulf of Naples, the Amalfi coast, as well as the islands of Capri and Sicily. The lemon liqueur is made of the zest of the lemons, preferably the Sorrento type. The zest,…

K is for Know Your Italian Pasta

We all know spaghetti, lasagna, and macaroni. Some are also really fond of penne (me!), ravioli, and farfalle. But there are so many more great Italian pastas yet to be discovered! These are the ones that I tried during my recent trip to Rome. The gnocchi was familiar to me, but I have never actually…

J is for Joy of Italian Cheeses

What’s a month of Italian cuisine posts, without one on the fabulous cheeses the country produces? Here are my favourites: Pecorino My personal favourite is, and forever will be, Pecorino cheese. Made of sheep’s milk (hence the name, as pecora is Italian for sheep), there are several regional versions. The Pecorino Romano is most popular outside…

I is for Italian Food in 5 Pictures

A sneak preview of upcoming posts about my holiday in Rome! A food picture for every day that I have stayed and eaten in this beautiful city. Swordfish alla Siciliana Pasta Carbonara Spaghetti alla vongole Carpaccio   Scalloppini alla limone More on everything I ate plus tips on where to go in Rome are to come…

H is for How To Choose A Restaurant in Rome in 10 Steps

Find an ancient building or ruin, or a church. Take the different direction than the bulk of the tourists. Avoid the main street, and take the first side alley that you see. Ignore tourist menus. Instead, Look for a osteria or trattoria, to experience traditional Roman food. Are there proppers outside motioning you in? Keep…

F is for Foccacia with Sea Salt, Rosemary, and Olives

After visiting Capri, Emilia-Romagna & San Marino, and Sicily, we’re traveling to yet another region in Italy. It’s time to take a trip to Liguria, in the northwestern part of the boot, neighbouring France. Supposedly, the name derives from the Latin word for hearth or place of baking: focus. Which seems like a probable reason to…

E is for Even More Crostini

Crostini might just be the best thing to have ever been created. I’m not kidding. A crunchy base of bread, infused with garlic and olive oil, topped off with whatever combination of fresh ingredients you can think of. You might’ve noticed the terms bruschetta and crostini being interchanged, although technically they are different. Crostini are typically round…

Week 1 of the A to Z Challenge

The first week of the A-Z Challenge is over! I’ve seen loads of great posts, came across pretty awesome blogs, and got a lot of nice comments myself as well! Thank you so much, guys! Let’s rock the next three weeks! Here’s a re-cap of what I made the last week: A is for Arancini…

D is for Dining in Italy

There is quite an art to dining in Italy. And I mean dining in the formal sense, so not just a meal that you quickly prepare and eat after a long day at work,  but an actual sit-down, take-your-time dinner, for celebratory reasons or when dining out with friends. In Italy it’s not just starter, main,…

C is for Caprese

From the coast of Ipanema to the Island of Capri… And that’s where we’ll end our journey. The Island of Capri, located in the Mediterranean Sea on the western shore of the boot of Italy, is the birthplace of one of Italy’s most loved dishes. Well, actually Napels is, but the salad wasn’t named after…

B is for Bustrengo

Forget everything you know about apple pie. I mean literally everything. Cause this Bustrengo is an apple pie like you haven’t had before. Bustrengo is a traditional Sammarinese recipe. Wait what? Sammarinese? What the hell is that? Well, my dear readers, this is the first recipe ever that I know about which originally comes from the…