😋 Home and Kitchen

Today we are talking about tuna and recipes with tuna. Who doesn’t have some tins or jars of tuna in oil in their pantry? I think we all have them at home and sometimes we do not use it because it is so natural and it is not very pleasing. Tuna in oil has many beneficial properties: first of all it is fresh, light, ready to eat, with a long … Read more

This recipe was sent to me directly by a friend from India. It is a traditional dish that was handed down to her by her great-grandmother. Origins Apparently, this is a very old recipe from Bangladesh and was created to be a fully fledged vegetarian dish that is quick and easy to prepare. Ingredients Large, round aubergine – 500 gms; Fenugreek seeds – 1 tsp; Bay leaves – 2; Peanuts … Read more

Today, I would like to introduce one of the most popular dishes eaten in Malaysia. It is turmeric fried rice with fillets. You may have noticed that turmeric seems to be an integral part of this country’s traditional cuisine. Origins Fried rice is prepared in various countries in East Asia, Southeast Asia, South Asia, the Pacific, Africa and even Europe. What varies is the method of preparation, the spices and … Read more

Origins This is not the Ukrainian version of the so-called Russian salad, its origin is undoubtedly this country and its neighbouring countries. Ingredients 1 large cucumber, peeled and thinly sliced; 3 tablespoons sour cream (low-fat); 1 thinly diced banana shallot or half a small onion; black pepper; salt; about 3 tablespoons of finely chopped dill. Preparation After preparing the cucumber, place a bowl of water with ice and add about … Read more

Today I am going to tell you about a recipe that was sent to me directly from Malaysia. It is based on chicken and turmeric which is renowned for its beneficial effects. She claims that she prepares this dish on a daily basis. Origins Turmeric is native to India and Malaysia. The name turmeric comes from Arabic and means saffron. We have no record of who was the first person … Read more

The word braised meat basically means to cook meat on the grill or more precisely, inside a pot placed on the grill because in the past ovens and stoves did not exist and they used embers as a source of heat for cooking. Origins To say we know who was the first person to prepare braised beef is impossible. However we can imagine the caravans of conquerors who every now … Read more

Origin Galinhada is a Brazilian dish typical of the São Paulo Minas Gerias and Goias region. Ingredients 1 large chicken chopped and seasoned to taste; carrot cut into cubes; 1 chopped bell bell pepper; Parsley; Onion; Green corn; Coriander if you like; 8 cloves of garlic; 100 g of chopped pequi pulp; 2 tablespoons pequi oil; 1 kg rice. Preparation Fry the chicken in plenty of oil until golden brown. … Read more

Dear friends, the recipes I am proposing today are two, they come from Brazil and I propose you both because generally, in modern times, they are consumed together. Brazilian Cheese Bread Origins It is said that Brazilian cheese bread, or pão de queijo in Portuguese language, is originated and typical of Mina Gerais (a Brazilian state) since the eighteenth century. Ingredients 1 can of whey-free cream cheese (200 ml); 1 … Read more

Dear friends, today I am going to describe to you a recipe that came to me directly from a friend of mine in the Philippines called squid adobo. Origins Adobos comes from a Spanish word meaning sauce. Apparently, this method originated in the Philippine Islands. Before they were colonised, the indigenous people cooked their food with a kind of preparation containing vinegar and salt in order to preserve the food … Read more

Today’s recipe was sent to me directly from a friend of mine from Mexico. The recipe is quite long but the taste should pay off for the effort put into preparing it. Origins The dish itself originated in Puebla and was chosen as the official dish to celebrate the independence of Mexico from Spanish domination which formally took place on September 28, 1810. It seems that the colors of this … Read more

Ceviche is not a dish originally from the Philippine islands and so this recipe is a variation that a friend of mine, directly from the Philippine islands, kindly sent me. The aesthetics of the dish is a bit different from the one shown in the photograph but I could not find better ones that could be freely used. The important thing is the taste however even if the eye wants … Read more

The recipe that we offer today was sent to me by a friend of mine directly from Jamaica. This is a culinary preparation that every self-respecting tourist should try at least once if they go on vacation there. History and ambiguity Some may have noticed that, although this recipe is called “rice and peas”, it actually uses beans. This peculiarity, is due to the fact that initially the recipe contemplated … Read more

Baked rice in my family is a dish that is usually eaten on Sundays or holidays, because it is quite long to prepare and being a single dish rather substantial, usually requires a small siesta after lunch. Needed for baked rice for 4 people half a kilogram of rice for timbales 400 grams of tomato puree half onion 4 hard-boiled eggs grams 200 of diced cooked ham grams 200 cheese … Read more

This is my pizza recipe.  A quick and easy recipe, in two versions, higher and softer, lower and crispier.  I don’t want the pizza makers, the real ones, but I propose this recipe because my diners really like it, both soft and crispy. Needed for a soft pizza: 350 grams 00 flour 200 centiliters of water 10 grams of fresh brewer’s yeast half a teaspoon of sugar half teaspoon of … Read more

Asparagus are typical spring vegetables, so we find them fresh in April, May and June. They are very suitable for those on a diet and therefore in time for the costume rehearsal. They are also natural diuretics and depurative of the body. They have very few calories, about 25 per 100 grams and are rich in fiber, vitamins, calcium, phosphorus and potassium. The only contraindications are for those suffering from … Read more

Soft and gluttonous are ideal for breakfast or children’s snack. Easy to make and certainly result, they will please the whole family. Needed for about 12 nutella treats: grams 500 grams of flour, possibly half Manitoba grams 12.5 grams of fresh beer yeast 1 whole egg 100 grams of sugar grams 70 grams of peanut oil ml 200 milk 1 bag of vanillin nutella enough. Preparing Nutella treats: In a … Read more

It is a tasty cuisine based on the popular peasant cuisine but has German influences and for sweets it is very much based on Hungarian recipes for the use of dried fruits and spices. Apples and cheeses are two typical products of Trentino well known. Mushrooms are also widely used in various recipes, especially in Trento. Smoked speck is another specialty of this region to which both mushrooms and polenta … Read more

Le Marche, someone described it as an orderly mosaic of vineyards, olive groves, wheat fields and sea. And in his typical kitchen we find all these genuine things. Let’s start with the ascolana olives, a delicious appetizer of green olives stuffed with meat and then fried. Or even the rice and nuts salad. Moving on to the first dishes the best known is definitely the WINNER, a typical recipe of … Read more

It is a small region, Umbria, but it has not been influenced by the typical dishes of the neighbouring regions. It is a kitchen that does not have very elaborate processes, so simple and genuine, where the flavors of the raw materials used are enhanced. The processing of pork in this region is very felt. In fact, it is from Norcia to its charcuterie that the word Norcino is born … Read more

Polenta is undoubtedly the fundamental recipe of this region. Recipes are diversified according to the territory. You go from the mountain to the hill to the sea. So for the mountain they prefer game, always with polenta. Going down you go from FRICO to I CJARSONS and pork shin to beer. Going down to the sea we find the Trieste scallops, the Trieste gulash and the famous clamp of Trieste. … Read more

The typical Lombard cuisine has many facets. Having plains lakes and mountains differs a lot from province to province. However, let’s start with the best-known dishes in the world, namely risotto with Milanese and cutlets in Milan. Milan is also home to the famous panettone. Instead, from the other provinces, renowned are the PIZZOCCHERI OF VALTELLINA or even the SBRISOLONA of Mantua. To taste definitely the risotto with perch and … Read more

Today I propose to make cookies in the house. Apart from goodness, certainly better precisely because you made them, but it is the smell of cookies that spreads out around the house and evokes memories of holidays, celebrations, Christmas holidays and even people, grandparents and aunts who always made them. There are cookies for every need, biscuits to soak in milk in the morning, elegant biscuits to serve with afternoon … Read more

When it comes to risotto, we talk about a typical first Italian dish, known all over the world. Every season has its own risotto, but it can be said that almost every vegetable has its own risotto. but also meat and fish. It is originally from Lombardy, but then it has spread all over Italy and then all over the world. Rice, which is the main ingredient of risotto, has … Read more

In this region, handmade pasta and baked goods, so bread, taralli, buns, bruschetta are the typical products par excellence. Let us not forget the oil, since in this region 85 of the arable land is olive trees. It is a kitchen with poor products, but that flavored and cooked properly become a tasty and hearty cuisine. Meat also has many recipes as most of the territory of this region is … Read more

Tuscany can be called the most flavour-rich land. It ranges from the products of its mountains, mushrooms and chestnuts, to the cultivation of its plains, which are many, to the meat farms, to the valuable fish of its sea. Of some recipes, among the best known in the world, I have already written in the articles on the specialties of Florence and Pistoia, so if you are looking for the … Read more

Abruzzo, the land of the famous spaghetti on guitar, which must be eaten there, in Abruzzo, since to make them you need special equipment that is difficult to find. There are imitations around, for those who don’t have a chance to go. We also find here recipes with polenta, fish recipes, since one of its faces is on the sea, and recipes of meat, sheep, pork and more. But with … Read more

A typically alpine region where breeding plays an essential role. But not only that, also artisan cheeses, fine cured meats, digestive drinks. We start with the appetizers and the main starter of this region is the Valdostana Fonduta, but also the raw meat rolls. For the first dishes there is only spoilt for choice, including soups, soups, polenta. And for the latter meat is the ingredient that never fails in … Read more

The egg is a concentrate of vitamins and minerals and is therefore one of the healthiest foods that can be found. They really cook in so many ways and each region has its own recipes regarding this food. When we talk about eggs without specifying we mean the common chicken egg. There are also many other types of eggs on the market (quaint eggs, ostrich eggs, salmon etc.) but in … Read more

Turkey meat is a meat with a tasty taste and a soda texture. It is very digestible and suitable for those who play sports and want to control their weight. It provides a good dose of vitamins and mineral salts. It is a food suitable to be eaten at any age. Unfortunately this white meat is often left behind in favor of chicken, instead it has the same characteristics as … Read more

Artichokes are Mediterranean vegetables. They have a lot of fiber, very few calories, have a slight diuretic effect and are highly valued as they detoxify and help lower cholesterol. These are just some of the beneficial properties of artichoke, but here we treat the recipes and then let’s now put the tastiest and most delicious recipes for artichokes. An equal premise for all recipes, cleaning artichokes. The artichokes should be … Read more

Rabbit meat falls into the category of white meat. Meat scents in protein, but low in fat. It is very digestible, tender and tasty and lends itself to being cooked in many different ways, but all equally tasty. Each Italian region has its own recipes and variants, but it can be said that rabbit meat is eaten throughout the country, although consumption compared to previous years is always lower. It … Read more

The eggplant is a typically summery vegetable, it is very versatile as it can be a side dish, a first and even a second. It is a meaty vegetable with a characteristic and rather pungent taste. It should be consumed only cooked as raw is unpleasant and also toxic. It has the property of absorbing food fats very well, allowing the preparation of rich and tasty dishes. It has few … Read more

Beans are the best known legumes in the world. They are originally from Latin America. There are many varieties of beans, but all rich in protein and minerals, but also fiber and vitamins and have a low fat content. Beans are a viable alternative to meat consumption. They are therefore great for dietary regimens. Let’s move on to the recipes. The beans are very versatile and can be prepared in … Read more

A selection of many portion treats for breakfast, a snack or an off-meal snack. Or to offer your guests for a special after-dinner. There are many and all tasty and delicious. Start with husbands with cream, muffins of many types, tarts, various croissants with various fillings, cream, chocolate, vanilla or jam. But also stuffed and non-stuffed cans, puffs and many more. MARITOZZI with cream Now let’s move on to a … Read more

I think it’s one of the oldest recipes in the world. Meatballs and meatloaf, made with what’s in the house, good and that they all agree in the family. They are very homemade recipes and are fine with anything, all kinds of meat, vegetables and even fish. Every housewife has her own particular recipe, but even great chefs have reinvented themselves to find unusual recipes but particularly delicious and tasty. … Read more

This is also a cuisine that ranges from the sea to the mountains and therefore its typical recipes also vary according to the place. A drink that unites all the cities of this region is the spritz, the aperitif well known throughout Italy but also in the world. In Veneto it is therefore unthinkable to start an important lunch without this drink. The typical Veneto appetizer is sardines in saor, … Read more

The typical recipes of Calabria are so many and varied that choosing only a few is really difficult, so in the majority you will find here the recipes of Reggio Calabria. Calabria is a hospitable, wild and beautiful land with a pristine sea and mountains with breathtaking views, and with a thousand-year-old culinary tradition. It is a tasty and tasty cuisine linked to the products of the land and especially … Read more

One of the tastiest and Mediterranean cuisines in Italy. There are many typical recipes of each bell province, which is difficult to make a choice. Let’s start, however, with the best-known starter, the Mussels. It’s a really easy recipe to prepare and for sure effect. Mussels Necessary for mussels Kg 1 of mussels black pepper just enough chopped parsley just enough sliced lemon just enough Preparing mussels The mussels used … Read more

Emilia Romagna is the queen of homemade pastas, typical recipes such as cappelletti, tortellini and tortelloni come from this region, to talk about stuffed pastas, but also all other pastas such as noodles, maltagliati and other types of pasta that in many restaurants and even in the houses are still prepared by hand. As for the second dishes and appetizers the basic element of Romagna cuisine is pork, with its … Read more

Starters are the beginning of every important lunch meal. It is usually in tune with other dishes, then fish for a lunch made of fish, or cured meats and cheeses for those of meat. In short, there are appetizers for every taste and every type of lunch, both hot and cold. They can be croutons or canapés accompanied by cheeses and cured meats, but also from olives and vegetables in … Read more

The cuisine of Liguria has a very ancient tradition. The close contact that the region has between sea and mountain means that its recipes are influenced by both the sea and the mountains. The recipes of this region are many and the many tourists who flock to its beaches every year know it very well, because in addition to the beauties of nature, it is also its healthy, genuine and … Read more

It is one of the oldest regional italian cuisines and many of its dishes still retain the original recipes. Perhaps the most famous Florentine recipe in the world is the classic Florentine steak. But well-known recipes are also the bubbling, the lamprey and many others. The classic Florentine appetizer is made up of croutons such as black croutons, tomato and mushroom croutons, mismeat meats and mixed cheeses. Let’s start with … Read more

Potatoes can be considered with good reason the queens of the contours, even if they do not serve only for this. With potatoes you can prepare a whole menu and there are a thousand ways to prepare them. They are used all over the world in the most diverse ways and it is difficult even to make a choice about the recipes to propose as there are so many. Let’s … Read more

Chicken is one of the most used meats in the kitchen. Its meats are rich in protein and have low fat, so they are also indicated in low-calorie diets. The ways to cook chicken are really many and adapt to all tastes. Let’s start with the classic recipe, the one we’ve all cooked often and willingly, roast chicken. Classic roast chicken recipe It is a very simple and easy preparation … Read more

The pork arista is a piece of the pig’s back,but not only. There are several places where pieces of meat can be obtained, such as sirloin, fillet and loin. It is also prepared from the piece of ribs, removing the bone. It can be prepared in many ways, all tasty and tasty. It is usually cooked as a whole piece, in the oven, in a saucepan with various contours. Below … Read more

Pasta is a typical Italian preparation, but it is known and appreciated all over the world. Here in Italy, it is customary to eat pasta at least once a day and it is prepared in a thousand ways and for all tastes. I want to make a roundup of quick toppings to prepare a plate of pasta in a few minutes, time to boil the water and cook the pasta. … Read more

The Puglian cuisine is simple and genuine. The products of his land range from the grain of the Table to the blue fish of its seas (and not only), to extra virgin olive oil and vegetables. All these products are the basis of the best typical Puglia dishes. Thinking of Puglia as not to think of the famous orecchiette sweepers of the rape tops, known all over the world, the … Read more

Traditional Sardinian cuisine is a poor but very tasty cuisine. Typically land although there is no shortage of fish dishes being an island, but it is focused a lot on meat, especially pork. We will talk in this article about traditional Sardinian bread, CARASAU bread, known on the continent and indeed known in many parts of the world. As appetizers the MAZZAMURRO that is cooked throughout the island where you … Read more

Sicilian cuisine undergoes the cultures of all those who over the centuries have dominated it, starting with the Greeks, Phoenicians, Romans, Normans, Spaniards, just to indicate some of them, but in practice being the island in the middle of the Mediterranean and being its lands very rich is influenced by many cultures. From the Greeks imported olives, from the Byzantines cinnamon and cloves, but from all they obtained some innovation … Read more

Lazio cuisine is characterized by very poor ingredients, not surprisingly it is said that this cuisine is the most plebeian in our country. It is an essential cuisine, of simple ingredients, made of strong and tasty flavors. Let’s start with a typical Roman appetizer on the supplì. SUPPLI’ It is one of the traditional recipes of Roman cuisine, also called SUPPLI’ on the phone because they are eaten by opening … Read more

Parmesan does not indicate a particular dish but a certain way of cooking. It was born in southern Italy, especially in Sicily and Campania, but known today throughout Italy and also in the world as one of our typical dishes. The most famous parmesan is the one with aubergines and it is with this that we start our roundup of the many variants of this dish. Eggplant parmesan Let’s start … Read more

Chocolate cakes,in my opinion, are the tastiest cakes that exist, but beware of calories that are really many, even if you have tried to make lighter chocolate cakes. Let’s start with the classic chocolatedoughnut, the simplest and easiest to make recipe, great for milk-soaked breakfast and children’s snack. Chocolate doughnut Chocolate doughnut ingredients 350 grams of flour type 00 180 grams of sugar 70 grams of seed oil 2 tbsp … Read more

Apple pie is one of the sweets that appeal to both adults and children. It is yummy for breakfast with a cup of milk or chocolate. For the children’s snack, for an afterlunch or an after-dinner, but also for a snack at all hours. In the meantime I put here the recipe that I like the most, but there are many recipes for this dessert, including the tart or the … Read more

It’s summer, there will be outdoor birthday parties, barbecues with friends and dinners under the moon. What’s better than a cool, delicious non-alcoholic cocktail, so you can drink in company without worrying about having to drive back in. Qui di seguito quindi tante ricette per colorare i nostri bicchieri nelle sere d’estate. You are spoilt for choice among the many colorful cocktails strictly non-alcoholic and of which many ingredients will … Read more

Today I want to talk to you about some typical recipes of the city of Pistoia. Unfortunately in Tuscany, where this town is located it is one of the least known among the provinces, although its history is very old and art can be found everywhere in its small old town, as in the other towns of its province. In addition, in the province of Pistoia you can find environments … Read more

The panzanella is a dish of poor Italian cuisine that has its origins in Tuscany and precisely in Florence. The term panzanella could come from the union of two words, bread and Zanella (as the soup was once called). The peasants of the time being very poor could not throw bread even if stale, then bathing it with water and adding the vegetables of the garden of the moment was … Read more

Potato dumplings are one of the best-known Italian dishes in the world. They are suitable for any kind of seasoning and tradition wants it to be one of the classic first dishes of Sundays and parties. The Roman tradition wants them on thursdays, but for this specialty every day are good. But why do you say Thursday dumplings? Tradition has it that Friday was formerly dedicated to penance and eating … Read more

Baked lasagna with my variant, doses and preparation. To make a lasagna tin for 4 people you need: 250 grams of egg puff pastry in sheets of about 20 cm by 15 (they are already ready in all supermarkets) 800 grams of meat sauce 500 grams of béchamel sauce 200 grams of sliced ham 200 grams of cheese type caciotta 4 hard-boiling eggs 150 grams of fine peas to add … Read more

Paella recipe ingredients for 4/6 people Being a single dish, that is, a single course, I recommend to make it abundant. 500 grams of rice 1 whole chicken 200 grams of diced pork pulp 150 grams of spicy sausage 100 grams salami 400 grams of mussels 200 grams of shrimp 200 grams of shrimp tails 200 grams squid cut into rings a dozen whole langoustines 2 peppers 200 grams of … Read more

Today I want to teach you how I make bread. To do things perfectly would take a wood oven, but I instead have a very common electric kitchen oven, as well as most people, but I guarantee you that it comes good equally. Recipe To make a small loaf that is enough for a day at 2/3 fiper you need the following ingredients: 375 grams of flour type 0; Grams. … Read more

Piedmontese cuisine is a rich and varied cuisine. Rich and varied as regards the influence of the Savoy court where very rich dishes were served in sumptuous banquets. But equally tasty in peasant traditions, poorer. The appetizers range from veal with tuna sauce to CAPONET, while for the first courses the famous tagliolini with truffle, known all over the world and PANISSA. For the latter, the famous mixed boiled meats … Read more

The Molise, one of the smallest regions of our country, but great as a culinary tradition of both sea and land and river. We talk about many typical recipes that are very well known as CAVATELLI, the typical homemade Molisana pasta that is topping with meat sauces but also vegetables. The broth, which is made in many other regions, but which has in Molise the variant of the green pepper … Read more

The typical Sicilian sweets are really many, so much so that they deserve an article just for them. They are complex sweets and some not easy to perform, but all very nice to see, garnished with taste and very good to eat. So round up typical Sicilian sweets, starting with the famous cannoli with Sicilian, Sicilian cassata, almond or marzipan paste and many more. Let’s start with the Sicilian cannoli, … Read more