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…

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…

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…

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,…

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…

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…