Farinata
Farinata: Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa. It is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and baking […]
Crocchè di Patate
Crocchè di Patate: Crocchè di patate also known as Potato croquet’s, are a dish of Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.Crocchè di patate are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of “fish and chips”. Crocchè di patateis basically creamy potatoes, […]
Coppia Ferrarese
Coppia Ferrarese: Coppia Ferrarese is a type of sourdough bread made with flour, lard, olive oil, and malt, and has a twisted shape.It was first made around the 12th century in Ferrara, Italy, and has PGI (Protected Geographical Indication) status under European Law. According to the legend, the host of a dinner to honorthe Duke of […]
Colomba di Pasqua
Colomba di Pasqua: Colombapasquale or Colomba di Pasquais an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.The dough for the Colomba di Pasqua is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no […]
Ciabatta
Ciabatta: Ciabatta is an Italian white bread filled with irregular holes, made from wheat flour and yeast. Ciabatta is somewhat elongated, broad and flat and is baked in many variations. Ciabatta was first produced in Veneto, but at least one type of ciabatta can now be found in nearly every region of Italy.
