La Serviade – also known as salviata, is a speciality prepared to commemorate the day of the dead (2nd November). The serviade originates from the northern part of Corsica. Although…
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Studying in a foreign country is one of the best things I’ve done in my life. I studied languages pretty much all my life and have always been intrigued to work…
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Risotto con zucca e gorgonzola – risotto is a typical north Italian rice dish from the region of Lombardy. The rice is cooked in a broth to gain a creamy consistency.…
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Pithivier à la citrouille et chèvre – a round, enclosed pie named after the French town of Pithiviers, where it is assumed it originated. It’s made from baking two disks of puff…
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Spaghetti con gamberetti, pomodorini e prezzemolo – pasta is a staple food of the Italian cuisine. Spaghetti with different kinds of fish/seafood is mostly common in the southern part of Italy,…
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Gratin de chou-fleur, oignon vert et fromage bleu – a gratin is a culinary technique in which different ingredients are topped with a browned crust, most of the time using breadcrumbs. The…
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Frittata con barbabietole – an egg-based Italian dish similar to an omelette or a crustless quiche. Other ingredients added to the eggs are meats, cheeses and vegetables. The word frittata derives…
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Crème caramel – also known as flan, is a custard dessert with a layer of caramel topped with custard. These are put into a mold and cooked in a bain-marie in…
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Tagliatelle al tonno e acciughe – Homemade pasta in a shape popular in the regions of Emilia-Romagna and Marche; tagliatelle. These tagliatelle are then smothered with one of the simplest sauces made from tuna…
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Tarte betterave et chèvre – a typical French dish that can be both sweet or savoury. In this recipe we’re making a savoury tart made from a few simple ingredients; shortcrust…