Risotto is THE Italian rice dish. There are countless risotto variations, but a mushroom risotto is unquestionably one of the timeless classics. Some people prefer the mushroom risotto exclusively with porcini mushrooms (also known as ceps), but porcini are expensive and often hard to find. Others, on the other hand, don’t like the intense taste… Continue reading Risotto ai funghi (mushroom risotto)
Limoncello is an intense lemon flavored liqueur, produced in Campania and Sicily. Popular throughout all of Italy, limoncello is also often made at home. It is said to be good for digestion and therefore it makes an excellent digestif. Limoncello is usually served ice cold. Although, some prefer it at room temperature or stirred in… Continue reading Limoncello fatto in casa (homemade limoncello)
Nothing says American Summer like a homemade lemonade.
I cannot live in the shadow of New York’s skyscrapers and never prepare the City’s most famous dessert, right? My favourite recipe for the classic New York cheesecake has a rich and creamy vanilla topping and a very simple biscuit base. Enjoy the little taste of New York at your table.
The inspiration for this dish comes from the cookbook “Meine Bayerische Küche” (“My Bavarian Kitchen”) by the prominent German chef, author and restaurant owner, Alfons Schuhbeck.
The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.