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 #49    2014 December, 10Author : Paola Lovisetti Scamihorn      Translation by:   This year I will celebrate Christmas with Pandoro, the "golden cake"! Pandoro and panettone are the most popular sweets during the winter holidays. While panettone is a native of Milan, pandoro is from Verona. It is traditionally shaped like a frustu...

  WTI Magazine #79    2016 May 13Author : Paola Lovisetti Scamihorn      Translation by:   The stuffed peppers with meat, sausage, bread and spices are colored caskets of a host of summer flavors and colors. Their colors represent the sun and the heat of summer with a true Mediterranean taste. The peppers, despite being from South America, were...

  WTI Magazine #36    2014 June, 25Author : Paola Lovisetti Scamihorn      Translation by:   Pici alle briciole (pici with breadcrumbs) is typical dish from Siena, which I tasted the first time during a folk festival in Montepulciano, one of my favorite places in Tuscany!!! This dish is very simple, fast, and dates back to peasants' cuisine. If...

WTI Magazine #58    2015 April, 17Author : Paola Lovisetti Scamihorn      Translation by:   This turkey roll prepared with asparagus omelette is a tasty main course for a fancy dinner or for a Sunday lunch with family, as we usually eat it in Italy. The recipe is simple and does not requires particular culinary skill , but the result is quite spe...

  WTI Magazine #34    2014 June, 11Author : Paola Lovisetti Scamihorn      Translation by:   Fruit is the real star of this recipe which, although very simple, is exquisite and perfect for a tasty summer aperitif. This should hardly be called a "recipe"; you just assemble three ingredients: apricots, fresh goat cheese and nuts. The result is ext...

  WTI Magazine #84    2016 October 17Author : Paola Lovisetti Scamihorn      Translation by:   A quick, easy and light way to prepare a delicious antipasto(appetizer) with eggplant or aubergine, a staple vegetable of the Italian cuisine (for more info about eggplant see melanzane alla parmigiana). Eggplant is a very versatile vegetable, you can...

  WTI Magazine #26    2014 Apr, 18Author : Gambero Rosso      Translation by:   Peel turnip peeling off the large leaves and discarding those that are too hard and wasted. Cut the tough part of the stems and peel the part that remains. Wash them several times under running water and boil them in salted water. Drain some more "al dente" and when...

  WTI Magazine #46    2014 October, 29Author : Paola Lovisetti Scamihorn      Translation by:   The Pan dei Morti are traditional Italian cookies prepared for the Day of Dead (Commemorazione dei Defunti) celebrated on November 2nd, the day following All Saint's Day (Ognissanti). On these two holy days Italians honor the souls of deceased relativ...

  WTI Magazine #74    2015 December 11Author : Paola Lovisetti Scamihorn      Translation by:   Baked stuffed salmon is part of my family tradition for the Holiday season, a delicate and appetizing main course to enjoy with your family and friends. Salmon is a big fish, so I usually prepare it when I invite a lot of people to dinner. You can als...