This is typical Italian recipe that cannot be missed in your list of dish to try. The pesto is a sauce that comes from Genoa, in the Liguria region of northern Italy, indeed is often called pesto genovese. If you have some basil in your garden, you could use it to make this famous sauce, which simple consists of basil, garlic and walnuts blended with olive oil and Parmesan cheese. If not using straight away, don’t forget that you can also make pesto and freeze it in ice cube trays. It will be preserved for few months. When the time comes to use it, just have it defrost and then…

The anise flavour of fennel and the sweetness of oranges come together in this delicious crunchy salad. You can prepare it ahead of time and refrigerate, to serve it fresh. Make sure you combine all the elements just before serving.   Difficulty: Easy   Time: 10 min   Serving: 2 2 fresh fennels 2 oranges EVO oil 1 tablespoon paprika Salt Preparation: Wash the fennel and peel the oranges. Cut all the ingredients in small slices and place them in a bowl. Dress the salad with Extra Virgin olive oil, paprika and salt. Serve cold.

I love caramelizes onions, however I have always thought of them as a difficult dish to prepare and I’ve really never tried it out. Let’s be honest, it was just easy to wait to be asked over by a dear friend who makes simply amazing goat cheese and caramelized onion appetizer,

We all love biscuits, in particular if they are made with healthy ingredients, have a great taste and are low in calories! So today we’re sharing with you this delicious recipe that has as main ingredient one of the pillar of the Mediterranean diet: the Extra Virgin Olive Oil, for convenience also indicated as EVO Oil.

This delicious recipe of the fried artichokes has been gently offered by Anna, one of our dearest followers, an authentic pugliese and advocate of her land! She often tempts us with photos of her

Among the many plants and herbs that grow wild and perfume countryside during this season, there is the wild asparagus. A thorny shrub that grows between the stones of the many stone-built walls that surround the fields

The Zeppole are a sweet typical of Southern Italy and are usually prepared during the feast of St. Joseph, on 19th March. It is said that the first written recipe for Zeppole dates back to 1837 and it was found in the Treaty of Neapolitan cuisine by Ippolito Cavalcanti. Today, there are several