Pistachio Cream-Filled Eclairs

Pistachio Cream-Filled Eclairs
Pistachio Cream-Filled Eclairs

Days ago, I prepared pistachio cream for a dear friend of mine who wanted it as stuffing for her college’s birthday cake. I got some cream left and I thought I would use it by preparing some Eclairs, the beloved French desserts that are also very popular in Italy.  I have prepared bigne`(cream puffs) manyRead more

Sicilian Tomato Salad with Oregano and Olives

Sicilian Tomato Salad with Oregano and Olives
Sicilian Tomato Salad with Oregano and Olives

The TOMATO SALAD is a typical dish of the SICILIAN summer season, which accompanies many main courses, from meat to fish, or as a refreshing dish after a hot day. At the fruit and vegetable market the focus during this season are the tomatoes, characterized by a soft pulp, with a pleasantly aromatic flavor, they are rich in healthy properties forRead more

A Good Recipe for the Pignoli Cookies

Pignoli Cookies
Pignoli Cookies

My friend  Gina asked me for a good pignoli cookies’ recipe. Here it is and I hope you enjoy it. The pignoli cookies are little tasty “pasticcini” made with almond paste and covered with toasted pine nuts. A perfect mix of almonds and pine nuts, a perfect combination of taste and flavor. You can gather yourRead more

Original Sicilian Eggplant Rolls Recipe

Original Sicilian Eggplant Rolls Recipe
Original Sicilian Eggplant Rolls Recipe

Eggplants in Sicily are the undisputed queens of summer and lends itself to a high number of RECIPES. If you love fried eggplants and are a passionate about ORIGINAL SICILIAN cuisine. Enjoy these EGGPLANT ROLLS, they are a pleasure. Sicilian eggplant rolls are not eaten hot, it is a dish that is savored cold or warm. This dish containsRead more

Pasta e Fagioli ( Pasta Fazool)

Pasta e fagioli ( Pasta Fazool)
Pasta e fagioli ( Pasta Fazool)

“Pasta e fagioli” (Pasta Fazool) is a dish, as you know, which is part of the Italian culinary tradition. A first course with an unmistakable flavor that has its roots in the rural tradition. I will describe the recipe that my mother used to prepare for me, because we don’t have a “pasta e fagioli”Read more