Crocchette di melanzane - Aubergine 'Crocchette'

This is a Sicilian dish I have always loved to make, but I didn't have a precise recipe. Not because my Sicilian friends want to keep their recipes for themselves. They are generous by nature and culture, but they are simply unable to write them down. They cook following their inspiration and feelings. I watched them making their aubergine crocchette, but I needed to measure ingredients and time in order to share the recipe with everybody.

Zucchine ripiene - Stuffed Courgettes

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Stuffed vegetables are so popular in the Italian cuisine that each region, each town and village, and each family seems to have its unique version. Each variation is delicious, especially in summer and autumn, when courgettes, aubergines and peppers are ripe and sweet. 

Linguine con fiori di zucca e zucchine - Courgette flower and courgette linguine

Today I found the last courgette flowers of the season at the farmers' market. Back home, I immediately made a pasta sauce for our Sunday lunch. A true delicacy.

Testaroli al pesto

Testaroli are an ancient dish from the Lunigiana region, a valley between Tuscany and Liguria. Simply made of flour and water, they are pancakes that turn into a delicious pasta, dressed with pesto.

Orecchiette al Cavolo Nero - Black Cabbage Orecchiette

Cavolo nero is a typical winter ingredient from Tuscany, today available in any London vegetable market and supermarket.