WTI Magazine #85    2016 November 21Author : MIPAAF      Translation by:   The origins of Mortadella Bologna are to be found in the area of ancient Etruscan Felsina and the Bonomia of the Gallic Boii, places rich in oak forests that provided tasty acorns for the numerous local swine, both wild and domesticated. There are two theories regarding...

WTI Magazine #75    2016 January 18Author : Paola Lovisetti Scamihorn      Translation by:   Crepes with zucchini is a delicious and appetizing dish that you can serve either as a first course for an important dinner or as a main dish for a light lunch. Crescenza is a soft, fresh, creamy cow cheese that has a delicate and mild taste. It gives a d...

This pie makes a colorful and a tasty starter or a delicious main dish. The crust is made with briseée dough while the filling is prepared with Swiss chard, first boiled, then sautéed with anchovies and mixed with fresh ricotta cheese. This is a superb combination of flavors.

  WTI Magazine #72    2015 November 13Author : Paola Lovisetti Scamihorn      Translation by:   Autumn is a nice season of the year: leaves share their most brilliant colors and soil offers us healthy fall produce. One of my favorite autumn veggies is pumpkin (for more info check risotto with pumpkin. I love its sweet and chestnutty taste. I eve...

  WTI Magazine #59    2015 May, 1Author : Paola Lovisetti Scamihorn      Translation by:   Pistachio ice cream, made with the famous pistachios from Bronte (a small village in Sicily), is a real delight that you can enjoy by itself or use as a filling for crepes, croissants, cakes and other sweets. The success of this recipe is the choice of ing...

  WTI Magazine #83    2016 September 16Author : Paola Lovisetti Scamihorn      Translation by:   This is a tasty, simple and fast recipe that you can make anytime you crave for a spicy pasta dish. The amatriciana (ahm-mah-tree-CHA-na) is mouthwatering sauce for pasta, made with guanciale (or bacon), tomato and Pecorino cheese. Everything is seas...

  WTI Magazine #62    2015 June, 12Author : Paola Lovisetti Scamihorn      Translation by:   Panzanella is a cold salad, full of summer flavors. It originated in Florence and had conquered all of Tuscany by the beginning of the nineteenth century. It is a rustic dish with a peasant birthright. In the past panzanella was made with basic ingredien...

  WTI Magazine #70    2015 October, 16Author : Paola Lovisetti Scamihorn      Translation by:   An autumn delight with an irresistibly intense flavor of chestnuts and chocolate. These tasty truffels are prepared with boiled chestnuts, melted chocolate and Maraschino liqueur, then dusted with a layer of cocoa powder. The preparation is simple and...

  WTI Magazine #55    2015 March, 6Author : Paola Lovisetti Scamihorn      Translation by:   Focaccia di Recco is a delicious snack that can be enjoyed any time during the day. When we think about focaccia, we usually think about bread dough with yeast; instead the peculiarity of the focaccia di Recco is the lack of yeast! For this reason it is...

  WTI Magazine #57    2015 April, 3Author : Paola Lovisetti Scamihorn      Translation by:   Stewed artichokes are a delicious contorno (side dish) to prepare either in autumn or in spring when they are in season. The addition of orange peel, fresh mint and parsley adds a special taste to this dish. Artichokes are widely cultivated in the Medite...