Tag: taste

Piedmontese biscuits to taste as Cavour did – Italian Cuisine

Prepared with fioretto corn flour, they were loved by the count who combined them with a small glass of barolo chinato. Here's how to prepare them

It is said that Cavour never ended a meal without two meliga pastes and a shot of barolo chinato. Yes, because these typically Piedmontese biscuits are a pampering not to be missed. Their name derives from the dialect: meliga, in fact it is the way used between Cuneo and Mondovì to indicate the foil corn flour, protagonist of the dough of the cookies. You will not need stencils to create this sort of donuts, but one sac-a-few. Ready to prepare the meliga pastas? Here is the recipe.

The recipe for meliga pasta


To prepare the meliga pastas you will need: 120 g of fioretto corn flour, 240 g of 00 flour, 130 g of white sugar, 1 egg + 1 yolk, 230 g of softened butter, 1 vanilla bean, lemon zest grated.


In a bowl mix the 00 sieved flour previously with the corn flour. Then engrave the vanilla bean lengthwise and using the tip of the knife, extract the seeds and add them to the flour. Then continue with the sugar.

Add the already softened butter (you can leave it out of the fridge for half an hour, or put it on the radiator, it is not necessary to melt it!) And the grated lemon zest.

With the help of a spoon (or if you prefer by hand) mix everything, then also insert the whole egg and the yolk. The dough must become soft but firm and not lumpy.

Transfer it to a sac-à-poche that has a star-shaped spout to obtain the typical striped appearance of meliga pastes.

Meanwhile turn on the oven at 180 ° and prepare a dripping pan with parchment paper. Create with the help of the sac-à-poche of the donuts keeping a sufficient distance between one and the other because they will swell during cooking.

Cook for about 20 minutes checking occasionally the appearance of the meliga pastas, which must be golden brown. They can be kept for several days if kept in a tin biscuit box.

Milan: a tavern to talk and taste good things – Italian Cuisine

Milan: a tavern to talk and taste good things

We have tasted some dishes for you at Le Api Osteria in Milan. Here are our impressions

I confess it: in my free time I always tend to go to the same restaurants, a little out of laziness a little because I need to get out of the discovery / research / criticism mood that has always characterized my work. But when a friend proposed us an after cinema The Api Osteria (it is written like that) which I had heard and read only well, I said yes.
Meanwhile, let's define the geographical area: Milan, zone XXII Marzo. After seeing Hammamet (where I assure you Pierfrancesco Favino who plays Bettino Craxi is monumental and I would immediately give him the Oscar), we sat in this small restaurant. Full glance, but not repulsive, not too noisy (to speak one does not need to read the lip), adequate light to see the dishes and the faces without feeling questioned, slightly subdued design (somewhat basic tables and chairs ). Menu along the right.

I order Vitello tonnato cooked in pink dot with cranberries soaked in grappa and fresh pear. Definitely good, meat with the right consistency, excellent flavor / tenderness ratio, the sauce has personality, the aroma of grappa is light while blueberries awaken the palate when you are getting used to the creamy consistency of the dish. My friends order creamed cod, artichoke cream and barigoule artichokes, Taggiasca olives and Venus puffed rice. Personally I never order cod because in the end it is always too salty. This is not the case and then the combination with the creaminess of the artichokes is a revelation. Pisarei (which are flour and breadcrumbs gnocchi) follow with prawns, bacon and lentil cream with rosemary. Applause for the bacon, crispy at the right point, the presence of rosemary that is known to be hard to manage is a little exaggerated. They are those ingredients that if you distract yourself invade all the other flavors. Closing: Caramel mousse, raw cut orange almond sauce with waffle. Very fine as an idea, all very fresh thanks to the presence of citrus, but also very much greedy. A nice dinner, suitable cost, € 85 for two and we also took seconds, plus there were several bottles of a Trentino chardonnay. Bravo lo chef Hide Matsumoto, already in the Davide Oldani brigade of the D’O restaurant in Cornaredo. Definitely someone who knows what he is doing and who cooks our tradition with the ability to broaden horizons without distorting the base. The only drawback: a slightly lukewarm service, without empathy, I lacked a little warmth (leapiosteria.com).

PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories – Italian Cuisine


PDO and PGI cold cuts: a unique heritage of taste, gastronomic tradition and culture of our territories

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A journey of 4 showcooking promoted by ISIT (Istituto Salumi Italiani Tutelati) through the cooking school of Sale & Pepe that – in addition to presenting tasty recipes and revealing unexpected combinations – has enhanced the individual PDO and PGI cold cuts, letting them know the characteristics of their identity, telling their story and enhancing the link with the territory of origin.

A gastronomic journey – but also cultural – through Italy, to discover our most authentic gastronomic traditions of which PDO and PGI cold cuts proudly take part, proud spokesmen of a certified quality that tells stories of territories, people and a know-how made of ancient gestures and production techniques wisely handed down, but also improved over time.

Stories of recipes, of traditional cuisine but also of creativity and originality in the kitchen.

Just as chef Eva Golia showed that in the 4 showcooking she was able to enhance the flavors and contrasts between the ingredients by presenting tasty recipes, easy to make even at home and ideal for gratifying the palate but also to enrich the table with that innate conviviality that the cured meats, helping to satisfy the ancestral pleasure of eating well and being together.

Mock sushi with Emilia with Mortadella Bologna PGI

An easy but very tasty dish. Roll the slices of Mortadella Bologna PGI with grated growth and Grana Padano PDO and leave to rest in the fridge. Cut the roll like a sushi and garnish the top with the chopped pistachios. For a sweet and sour note, you can use a few drops of balsamic vinegar to complete the dish.

Crostini with caramelized Prosciutto di Carpegna and pine nuts

A quick recipe with complex flavors. Sauté butter, raisins and Prosciutto di Carpegna DOP until it is almost caramelized, blending with balsamic vinegar. Arrange the mixture on croutons and serve them while still hot. Excellent as an appetizer.

Rustic donut with Salame Felino PGI

A savory pie ideal as an aperitif, both warm and cold. It is made with flour, milk, eggs, oil, Grana Padano and Salame Felino PGI cubes. To bake in the typical donut mold.

Culatello di Zibello DOP with micca, flavored butter and gardener

An encounter that is love at first taste. The traditional “micca” bread welcomes the unmistakable taste of the Culatello di Zibello. A combination to be enhanced with the flavor of the gardener and, if desired, with a flavored butter, such as rosemary.

Tagliolini with PDO Modena Ham, bottarga, lemon

To give originality to the “classic” first course tagliolini with bottarga and lemon, complete it with finely chopped Prosciutto di Modena DOP. Its sweet and intense perfume and the savory but not salty taste will give it an unexpected touch. A dish that tastes like summer!

"Tortellini" of Bresaola della Valtellina PGI stuffed with wild fennel vegetables

An idea that satisfies the taste and also the view! Roll out the slice of Bresaola della Valtellina IGP, place a spoonful of goat cheese flavored with fennel or chives on a half. Fold it, match the two ends together and raise it to make the pasta tortellini. Perfect accompanied by asparagus tips.

Mace of peas with sweet flaky pecorino cheese and Italian Salamini alla Cacciatora PDO

A meeting of flavors that complement each other wonderfully.

Mace of fresh peas, obtained simply by boiling them for about 20 minutes and then blend them emulsifying them with a drizzle of extra virgin olive oil. To be completed with sweet flaky pecorino and ground pepper.

Excellent to accompany the sweet taste of Italian Salamini alla Cacciatora PDO.

Coppa di Parma PGI with zucchini julienne with apple sauce

The full and round taste of Coppa di Parma PGI is ideal to be enjoyed in purity, accompanied by a good homemade bread. But try to exalt it all with the unexpected touch of a zucchini julienne with sour apple. Guaranteed success

Prosciutto di San Daniele PDO to be tasted alone

Ideal consumed in purity to appreciate all the taste. Perfect accompanied by fruit

of season and cheeses, both fresh and seasoned, to compose a colorful and perfumed cutting board to share with friends.

Risotto with Speck Alto Adige PGI and South Tyrolean Apples

With its special aroma, finely spiced and delicate at the same time, Speck Alto Adige PGI is great for enriching risotto with South Tyrolean apples.

After toasting the rice, blend with Gewürztraminer wine. Brown the apple in cubes in a little butter, cut the speck into strips and add 5 minutes before finishing cooking.

Pitta with anchovies, Capocollo di Calabria DOP and caciocavallo

Delicately spicy, Capocollo di Calabria PDO goes perfectly with caciocavallo and a fillet

d'acciuga, in a hot pitta made simply with flour, durum wheat flour, brewer's yeast and a teaspoon of sugar.

Varzi PDO Salami and polenta quenelle with escarole cream

With a sweet and delicate flavor, a fragrant and characteristic aroma, Salame di Varzi PDO goes perfectly with polenta and an escarole cream, obtained by blending the leaves with pine nuts, pecorino cheese and a drizzle of oil.

Finger of Cotechino Modena PGI with apple sauce

From the unmistakable taste, Cotechino Modena PGI is excellent served with a compote of rennet apples cut into cubes and softened on the fire with a knob of butter. Also taste it combining it with sweet flavors, such as caramelized pears, or with the pungent touch of ginger, lime or balsamic vinegar.

Salame Brianza DOP with Grana Padano waffles with fennel and mint

With a sweet and delicate flavor, taste it on grated Grana Padano PDO cheese waffles, flavored with finely chopped fennel and fresh mint. To make the waffles, place the mixture on the baking tray of the hot oven, forming discs of about 10 cm in diameter. To be completed to taste with chopped sun-dried tomatoes.

Tagliolini with cabbage cream and strips of Prosciutto Toscano DOP

An ideal proposal to enhance the flavor of Prosciutto Toscano DOP. Make a risotto pasta, cooking it in a compote of cabbage and boiled and whisked potatoes. Bring to the end of cooking by adding some broth and stirring the tagliolini with a drizzle of oil, grated Pecorino Toscano and strips of Prosciutto Toscano DOP, to be used also as a final garnish for the dish

Pumpkin Quenelle with Coppa Piacentina DOP, Parmigiano Reggiano and Agresto

Let yourself be surprised by the combination of Coppa Piacentina DOP (served in thin slices) with a pumpkin quenelle and amaretti. Accompany all with an agresto sauce, a very old condiment made from the cooking of the unripe grape with the addition of vinegar and spices

A project to enhance the knowledge of the excellence of the protected Italian delicatessen produced by the Salt & Pepper School and promoted by ISIT (Istituto Salumi Italiani Tutelati), the Association the reference of the Consortiums for the protection of DOP and IGP cured meats, thanks to the valuable contribution of the Ministry of agricultural food and forestry policies (Mipaaf).


The contents of this post have been produced entirely by ISIT.
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