Panzanella is a Tuscan tomatoes and bread salad, a great recipe to use old bread that you wouldn’t normally use anymore because too hard and stale.
This fresh Borlotti Beans with tomatoes recipe is an easy way to taste these wonderful legumes.
Trofie al Pesto Genovese, a simple classic Italian pasta, deserves a place in my blog since we are now in Liguria, pesto’s birthplace.
These kohlrabi fritters are quick and tasty, lovely with your favorite dip and sided by a fresh salad.
The secret to cook this rustic pasta with chickpeas is to let the pasta cook in the creamy chickpeas puree and absorb all their amazing flavour.