Pizzelle: Pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavouring (usually anise or anisette, but also vanilla or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle’s are eaten flat or folded into cone shapes […]
Bresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, m usty smell. It originated in Valtellina, a valley in the Alps of […]
Capicola: Capicola or Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig.
Marinara Sauce: Marinara sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives and spices.It is occasionally sweetened with a dash of red wine.Traditional southern Italian cuisine uses this sauce to add flavor to pasta, rice, seafood and pizza.
Chicken Keema: Chicken keema means chicken mince made with spices, herbs and green peas. Usually mince is also known as keema, kheema or qeema and can be made from any meat. The best part of chicken keema is you could use them as stuffing in samosas, parathas, sandwiches etc. and chicken keema tastes great when […]