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WTI Magazine #51    2015 January, 9Author : Paola Lovisetti Scamihorn      Translation by:   This is a dish that makes you rediscover the rural tradition and colors of the season! This soup is a great main dish, perfect for a cold, winter day. It 's simple but very nutritious, because it is made of legumes and vegetables.   Legumes, in fact, ar...

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  WTI Magazine #43    2014 September, 17Author : Paola Lovisetti Scamihorn      Translation by:   Caponata is a delicious dish, typical of the Sicilian cuisine made with sautéed vegetables (mostly eggplants) and seasoned with sweet and sour sauce. Sicilians are very proud of it because it is made only native Sicilian ingredients. It can be serve...

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  WTI Magazine #66    2015 August, 21Author : Paola Lovisetti Scamihorn      Translation by:   This tasty and colorful salad is prepared with different Mediterranean vegetables that recall the beautiful summer sun. It can be served as a main course on a hot day when we appreciate a light and refreshing meal. The addition of boiled potatoes makes...

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  WTI Magazine #61    2015 May, 29Author : Paola Lovisetti Scamihorn      Translation by:   Spaghetti with bottarga (cured roe) and cherry tomatoes is a staple of the Sardinian cuisine, a tasty and nutritious first course. The addition of tomatoes give a special flavor and, why not, a touch of color; we eat with our eyes too! This is a typical f...

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  WTI Magazine #50    2014 December, 26Author : Paola Lovisetti Scamihorn      Translation by:   Cotechino (Italian fresh pork sausage) in puff pastry is a tasty and appetizing idea to enjoy the traditional cotechino and lentils during the Christmas holidays, and particularly at New Year's Eve. According to the tradition, it seems that this dish...

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  WTI Magazine #44    2014 October, 1Author : Paola Lovisetti Scamihorn      Translation by:   Marinated anchovies is a tasty, cold antipasto that can be served with homemade bread (pane casereccio) or enjoyed as a main dish with a fresh salad. The simple dressing prepared with olive oil, lemon juice and vinegar enhances the flavor of the anchov...

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  WTI Magazine #69    2015 October, 2Author : Paola Lovisetti Scamihorn      Translation by:   Tagliatelle with porcini (pronounced "por-CHEE-nee") is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. It is fun to pick mushrooms in the woods in a warm autumn day with your friends. Then cook them together whi...

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  WTI Magazine #45    2014 October, 15Author : Paola Lovisetti Scamihorn      Translation by:   This summer I was cooking for some American tourists staying on Lake Como and one asked me to cook rabbit, so I thought it may be a good addition to the blog.The, coniglio alla ligure, Ligurian rabbit, is an appetizing second course from region of Ita...

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  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...

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  WTI Magazine #65    2015 July, 24Author : Paola Lovisetti Scamihorn      Translation by:   Sorbet is a treat for the palate, refreshing and flavorful. It can be served both as a dessert or as palate cleaner between courses (You can read more about sorbet http://www.passionandcooking.com/2014/06/28/sorbetto-al-limone-lemon-sorbet/). The sweetne...

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