Pesto alla genovese, or commonly known as basil pesto as well, is a sauce that originated in Genoa, the capital of Liguria, in the North of Italy. It consists of basil, garlic, pine nuts, Parmigiano, Pecorino, and olive oil. If you think making pesto is complicated, change your mind. Here you will have a very…
Vegan piadina is a thin flatbread, originating from Emilia-Romagna, a region in the North of Italy, and specifically from some of the cities, such as Rimini (located in Romagna). The traditional piadina often contains lard, but this recipe uses olive oil to replace it so it’s fully vegan, unless you use non-vegan fillings to fill…
Finnish spinach pancakes are savory pancakes with spinach among the ingredients and are very common in Finnish traditional cuisine. Children usually eat them in school, but many adults are also used to buying ready-made packages from supermarkets. The reason why is that everyone loves them! We are personally huge fans of the ready-made ones. They…
Orecchiette are a type of pasta that is very common in Apulia and Basilicata, two Southern Italian regions. Their name comes from orecchie, ears, because of their shape. In fact, orecchiette literally means “small ears”. Here we see how to make authentic Italian orecchiette. Like most pasta types from the southern parts of Italy, orecchiette…
Who doesn’t like this Mexican sauce made from avocados? It is perfect as a dip or to fill other dishes, such as tacos. Let’s see how to make guacamole. Its origin and authentic ingredients Guacamole comes from Mexico and history has it that its origin dates back to the Aztec period. The word comes from…
Some weeks ago we wrote this recipe on how to make a Margherita pizza. Now it’s the moment to take a step further, starting to add some different toppings to it. Gorgonzola and walnut pizza is the first we want to publish. We are definitely in love with it, so choosing it as one of…