WTI Magazine #71 2015 October, 30Author : Author Translation by: This is a typical dish of Sicily, land of sea, sun and, of course, an extraordinary culinary tradition. It blends together the taste of the most typical ingredients of this beautiful land: fish, citrus, pine nuts and raisins. The sardine's fishy taste goes well well wit...
WTI Magazine #70 2015 October, 16Author : Paola Lovisetti Scamihorn Translation by: An autumn delight with an irresistibly intense flavor of chestnuts and chocolate. These tasty truffels are prepared with boiled chestnuts, melted chocolate and Maraschino liqueur, then dusted with a layer of cocoa powder. The preparation is simple and...
WTI Magazine #57 2015 April, 3Author : Paola Lovisetti Scamihorn Translation by: Stewed artichokes are a delicious contorno (side dish) to prepare either in autumn or in spring when they are in season. The addition of orange peel, fresh mint and parsley adds a special taste to this dish. Artichokes are widely cultivated in the Medite...
WTI Magazine #56 2015 March, 20Author : Author Translation by: This year I will celebrate Easter with cassata, a delicious, tempting and colorful cake. Cassata is a typical dessert of the Sicilian pastry, in particular of Palermo. In the past it was enjoyed exclusively to celebrate Easter after the long period of Lent: a well-deserve...
This pie makes a colorful and a tasty starter or a delicious main dish. The crust is made with briseée dough while the filling is prepared with Swiss chard, first boiled, then sautéed with anchovies and mixed with fresh ricotta cheese. This is a superb combination of flavors.
WTI Magazine #42 2014 September, 3Author : Paola Lovisetti Scamihorn Translation by: This is refreshing and healthy salad made with chickpeas, olives, tomatoes and onions, flavored with olive oil and fresh basil making this salad even more delicious. This is a perfect vegetarian dish for a light summer lunch and is best served fresh...
WTI Magazine #38 2014 July, 9Author : Paola Lovisetti Scamihorn Translation by: Tagliata, a sliced steak, is a tasty and impressive beef course commonly served in many Italian restaurants nowadays, and it is quite easy to prepare at home too. The word tagliata derives from the verb tagliare, to cut. In fact, after it has been cooked...