Sfogliatelle abruzzesi are a sweet delicacy made from a fragrant shell enclosing a sweet filling made of grape jam mixed with toasted almonds. The sfogliatella is a very old traditional ...
In the Spotlight
PEACH COOKIES FILLED WITH PASTRY CREAM
I love this dessert because it combines the sweetness of pastry cream ...
WHOLE WHEAT PASTA ALLA CARBONARA WITH ASPARAGUS
In the forest that borders our olive grove, were born wild asparagus. Wild ...
Featured Articles
SFOGLIATELLA ABRUZZESE RECIPE
Sfogliatelle abruzzesi are a sweet delicacy made from a fragrant shell enclosing a sweet filling made of grape jam mixed with toasted almonds. The sfogliatella is a very old traditional recipe of Abruzzo cuisine, probably it came from Naples, but it has been modified according to the availability of common ingredients of the Abruzzo territory […]
BACON WRAPPED RABBIT WITH CHESTNUT STUFFING SERVED WITH VINO COTTO SAUCE
If you don’t have any original and tasty recipe for your Christmas menù, this rabbit roast could be just what you’re looking for. To cook this rabbit roast recipe, I worked with my friend Nunzio Varrasso, he love, like me, the typical food produced in Abruzzo, so he realized a fine sauce made with vino […]
CARROT CAKE WITH ALMONDS, FLAVORED WITH MOSCATELLO DI CASTIGLIONE WINE
I’m going to present you a popular cake, although there are many variations of this recipe. I love my own version of easy carrot cake recipe because it is made only with genuine ingredients and the resulting healthy cake is moist and flavorful. I added to the recipe the elegant and fine “ Moscatello of […]
HOW TO PRESERVE CHILI PEPPERS: DRIED CHILI PEPPERS AND CHILI INFUSED OLIVE OIL
Hot pepper is a staple in Abruzzo cuisine, dried or infused in oil, the hot pepper is a flavorful and healthy finishing touch for sautéed vegetables , soups, but also pasta and stews. It is the hot peppers season and our garden has plenty of these wonderful fruits of different varieties like Trinidad Moruga Scorpion […]
BROAD BEANS CREAM TARTS WITH PECORINO CHEESE AND BORAGE FLOWERS
When broad beans are in season, eating broad beans freshly picked with bread and extra virgin olive oil is a must for people who live in Abruzzo. The broad beans are a very versatile vegetable, we should not enjoy them only in the traditional way, so I thought to to make a finger food recipe. […]
DISCOVERING LORETO APRUTINO, A FASCINATING AND FLAVOURFUL EXPERIENCE
As announced in my article “ Abruzzo an unknown jewel of Italy”, I’m presenting to you one of the most beautiful villages of Abruzzo and also the place where I live, Loreto Aprutino. Today I want to tell you about its compelling story that inspired my passion for the extra virgin olive oil. Loreto Aprutino […]
Try our gourmet specialty products !
FOLLOW US
Join to our community to share your favorite recipes with olive oil
-
LET’S PREPARE “MOSTACCIOLI” COOKIES, TO BE SERVED WITH “VINO COTTO”
-
PEACH COOKIES FILLED WITH PASTRY CREAM
-
FRESH SPINACH PASTA RECIPE
-
AN OLD RECIPE TO PREPARE “TRESHING COOKIES” TO BE DIPPED IN MILK OR WINE
-
OLIVE OIL MAYONNAISE RECIPE
- The Weekender: Vol. 16 | Happy Heart and Home: […] Cabbage Lasagna This recipe, more than any other posted here, has me super excited for next week. We love…
- Béchamel: Motherly Nostalgia | Alternative Sauces.: […] conundrum with their regional speciality – Olive Oil, which they substitute for the butter. The result: healthier, more delicate…
- SFOGLIATELLA ABRUZZESE RECIPE | Recipes With Ol...: […] Sfogliatelle abruzzesi are a sweet delicacy made from a fragrant shell enclosing a sweet filling made of grape jam…
- How to make fresh pasta – homemade spinach pasta – recipes with olive oil – lovefoodvideos: […] the recipe at https://recipeswitholiveoil.com/2014/02/11/homemade-spinach-pasta/ To make homemade pasta that little bit different, add spinach to the dough to produce…
-
Gusto Per Amore: Sure Henry, I bought a boneless rabbit saddle. Please let me know your opinion about the recipe.
Learn More About Olive Oil…
- An error has occurred; the feed is probably down. Try again later.
