WTI Magazine #38    2014 July, 9Author : Paola Lovisetti Scamihorn      Translation by:   Tagliata, a sliced steak, is a tasty and impressive beef course commonly served in many Italian restaurants nowadays, and it is quite easy to prepare at home too. The word tagliata derives from the verb tagliare, to cut. In fact, after it has been cooked...

  WTI Magazine #76    2016 February 15Author : Paola Lovisetti Scamihorn      Translation by:   An appetizing and tasty antipasto to serve with toasted bread or a side dish with meat. When peppers are grilled, they taste completely different from raw ones and, in my opinion, are more appetizing and certainly more easily tolerated, since the indi...

  WTI Magazine #64    2015 July, 10Author : Paola Lovisetti Scamihorn      Translation by:   This light, fluffy and flavorful puree is a typical Apulian peasant dish that can be served as an appetizing starter with bread croutons and pecorino cheese or as a main course accompained by boiled catalogna seasoned with olive oil and chili. This rusti...

  WTI Magazine #60    2015 May, 15Author : Paola Lovisetti Scamihorn      Translation by:   Let's celebrate spring with asparagus, a vegetable known for it's strong and distinct flavor. Asparagus, sliced and stir-fried, is a great base for a variety of dishes: first courses, entrees or side dishes. The addition of capers and toasted almonds in t...

  WTI Magazine #71    2015 October, 30Author : Author      Translation by:   This is a typical dish of Sicily, land of sea, sun and, of course, an extraordinary culinary tradition. It blends together the taste of the most typical ingredients of this beautiful land: fish, citrus, pine nuts and raisins. The sardine's fishy taste goes well well wit...

  WTI Magazine #49    2014 December, 10Author : Paola Lovisetti Scamihorn      Translation by:   This year I will celebrate Christmas with Pandoro, the "golden cake"! Pandoro and panettone are the most popular sweets during the winter holidays. While panettone is a native of Milan, pandoro is from Verona. It is traditionally shaped like a frustu...

  WTI Magazine #79    2016 May 13Author : Paola Lovisetti Scamihorn      Translation by:   The stuffed peppers with meat, sausage, bread and spices are colored caskets of a host of summer flavors and colors. Their colors represent the sun and the heat of summer with a true Mediterranean taste. The peppers, despite being from South America, were...

  WTI Magazine #36    2014 June, 25Author : Paola Lovisetti Scamihorn      Translation by:   Pici alle briciole (pici with breadcrumbs) is typical dish from Siena, which I tasted the first time during a folk festival in Montepulciano, one of my favorite places in Tuscany!!! This dish is very simple, fast, and dates back to peasants' cuisine. If...

WTI Magazine #58    2015 April, 17Author : Paola Lovisetti Scamihorn      Translation by:   This turkey roll prepared with asparagus omelette is a tasty main course for a fancy dinner or for a Sunday lunch with family, as we usually eat it in Italy. The recipe is simple and does not requires particular culinary skill , but the result is quite spe...

  WTI Magazine #34    2014 June, 11Author : Paola Lovisetti Scamihorn      Translation by:   Fruit is the real star of this recipe which, although very simple, is exquisite and perfect for a tasty summer aperitif. This should hardly be called a "recipe"; you just assemble three ingredients: apricots, fresh goat cheese and nuts. The result is ext...