#recipe Torta di Nocciole | Hazelnut cake

See on Scoop.it – Marcello’s Kitchen The most traditional dish would be the Torta di Nocciole (Hazelnut Cake) and there seems to be a few variations – I’ve decided to try out a… Continue reading →

PESCHE DOLCI ALLA SICILIANA

Reposted from Manu I am very excited about today’s recipe.  I am taking you all back to Sicily for this Regional Italian dish… a very special one.  These are among my favourite Sicilian pastries.  They… Continue reading →

Food Revolution day

Together we can change the way people eat by educating every child about food, giving families the skills and knowledge to cook again, and motivating people to stand up for their rights to better food.… Continue reading →

A Celebration of Haggis | School of Artisan Food

Via  Marcello’s Kitchen Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns. With the celebrations almost upon us, Rich… Continue reading →

Secret food: Cod Offal | Arctic Dream

Marcello’s Kitchen Cod Offal. by Winston on January 13, 2012. Cod Tongues. I didn’t know that cod had tongues. I didn’t even know they could speak. Kristin’s father told me about them being… Continue reading →

The Sicilian Buccellato a Christmas cake

Recipe by Mangiabene Traditional dessert, very popular across the island and eaten mostly in winter and especially during the Christmas holidays! Ingredients: Pastry: 6 tablespoons unsalted butter, room temperature 1/2 cup sugar 2 eggs… Continue reading →

Marmellata di Arance Bio

Ho molti amici e quando viene la stagione giusta la faccio anche per loro. Ordino le arance online direttamente a Ribera. IGP, non trattate, biologiche, le acquisto direttamente dal produttore che le raccoglie di… Continue reading →

Wild Salmon Cakes with Kaffir Lime and Ginger – Polpette di salmone

I love the fresh taste of the kaffir lime in these salmon cakes, and wish I had used an extra leaf. I also think it could definitely have used that wasabi kick.  The… Continue reading →

I formaggi gran riserva – Super Cheeses

Sono formaggi selezionati fra le forme migliori prodotte da Beppino Occelli. Stagionati molto a lungo, anche oltre 2 anni nelle cantine di Valcasotto, vengono poi affinati ed arricchiti da vinacce al barolo, da… Continue reading →

Offal evolve in Variety Meat – Milwaukee restaurants take on the next big food trend

When was the last time you giggled with delight at the thought of head cheese? Or possessed a craving for beef liver frying in a bath of fried onions? Have you ever tried… Continue reading →