Recipes
PELAGIE ISLANDS - LAMPEDUSA
Lampedusa offers diverse landscapes: to the north, sheer cliffs, caves, and breathtaking rocky coastlines; to the south, fine white sand beaches and inviting crystal-clear sea. An island that combines wild...
PELAGIE ISLANDS - LAMPEDUSA
Lampedusa offers diverse landscapes: to the north, sheer cliffs, caves, and breathtaking rocky coastlines; to the south, fine white sand beaches and inviting crystal-clear sea. An island that combines wild...
PELAGIE ISLANDS - LINOSA
Pozzolana beach, west of Linosa, is one of the last nesting sites in Italy for the Caretta caretta turtle, now a Site of Community Importance (SCI). Watching the hatching and...
PELAGIE ISLANDS - LINOSA
Pozzolana beach, west of Linosa, is one of the last nesting sites in Italy for the Caretta caretta turtle, now a Site of Community Importance (SCI). Watching the hatching and...
PURVIA
Purvia is an ancient Calabrian dish, prepared on December 13th for the feast of Saint Lucia. Wheat is soaked for a day, then boiled for a long time and seasoned...
PURVIA
Purvia is an ancient Calabrian dish, prepared on December 13th for the feast of Saint Lucia. Wheat is soaked for a day, then boiled for a long time and seasoned...
PORK BLOOD SAUSAGE
Calabrian Sanguinaccio: pig's blood with sugar, milk, chocolate, walnuts, and almonds. Cooked over low heat, stirring until thick. Poured into terracotta pots and sprinkled with dried fruit.
PORK BLOOD SAUSAGE
Calabrian Sanguinaccio: pig's blood with sugar, milk, chocolate, walnuts, and almonds. Cooked over low heat, stirring until thick. Poured into terracotta pots and sprinkled with dried fruit.
PEASANT TAGLIATELLE
Durum wheat semolina pasta kneaded with water and salt, kneaded for a long time. Divided into three parts, rolled out with a rolling pin into sheets that are not too...
PEASANT TAGLIATELLE
Durum wheat semolina pasta kneaded with water and salt, kneaded for a long time. Divided into three parts, rolled out with a rolling pin into sheets that are not too...
SHOULDER OF LAMB WITH PECORINO CHEESE
Boneless lamb shoulder, opened and stuffed with sliced fresh pecorino, rosemary, and oil. Rolled and tied, lightly salted. Placed in a baking dish with oil, cooked at 200°C for 90...
SHOULDER OF LAMB WITH PECORINO CHEESE
Boneless lamb shoulder, opened and stuffed with sliced fresh pecorino, rosemary, and oil. Rolled and tied, lightly salted. Placed in a baking dish with oil, cooked at 200°C for 90...