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WTI Magazine #58    2015 April, 17Author : Paola Lovisetti Scamihorn      Translation by:   This turkey roll prepared with asparagus omelette is a tasty main course for a fancy dinner or for a Sunday lunch with family, as we usually eat it in Italy. The recipe is simple and does not requires particular culinary skill , but the result is quite spe...

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  WTI Magazine #34    2014 June, 11Author : Paola Lovisetti Scamihorn      Translation by:   Fruit is the real star of this recipe which, although very simple, is exquisite and perfect for a tasty summer aperitif. This should hardly be called a "recipe"; you just assemble three ingredients: apricots, fresh goat cheese and nuts. The result is ext...

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  WTI Magazine #84    2016 October 17Author : Paola Lovisetti Scamihorn      Translation by:   A quick, easy and light way to prepare a delicious antipasto(appetizer) with eggplant or aubergine, a staple vegetable of the Italian cuisine (for more info about eggplant see melanzane alla parmigiana). Eggplant is a very versatile vegetable, you can...

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  WTI Magazine #26    2014 Apr, 18Author : Gambero Rosso      Translation by:   Peel turnip peeling off the large leaves and discarding those that are too hard and wasted. Cut the tough part of the stems and peel the part that remains. Wash them several times under running water and boil them in salted water. Drain some more "al dente" and when...

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  WTI Magazine #46    2014 October, 29Author : Paola Lovisetti Scamihorn      Translation by:   The Pan dei Morti are traditional Italian cookies prepared for the Day of Dead (Commemorazione dei Defunti) celebrated on November 2nd, the day following All Saint's Day (Ognissanti). On these two holy days Italians honor the souls of deceased relativ...

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  WTI Magazine #74    2015 December 11Author : Paola Lovisetti Scamihorn      Translation by:   Baked stuffed salmon is part of my family tradition for the Holiday season, a delicate and appetizing main course to enjoy with your family and friends. Salmon is a big fish, so I usually prepare it when I invite a lot of people to dinner. You can als...

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WTI Magazine #51    2015 January, 9Author : Paola Lovisetti Scamihorn      Translation by:   This is a dish that makes you rediscover the rural tradition and colors of the season! This soup is a great main dish, perfect for a cold, winter day. It 's simple but very nutritious, because it is made of legumes and vegetables.   Legumes, in fact, ar...

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  WTI Magazine #43    2014 September, 17Author : Paola Lovisetti Scamihorn      Translation by:   Caponata is a delicious dish, typical of the Sicilian cuisine made with sautéed vegetables (mostly eggplants) and seasoned with sweet and sour sauce. Sicilians are very proud of it because it is made only native Sicilian ingredients. It can be serve...

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  WTI Magazine #66    2015 August, 21Author : Paola Lovisetti Scamihorn      Translation by:   This tasty and colorful salad is prepared with different Mediterranean vegetables that recall the beautiful summer sun. It can be served as a main course on a hot day when we appreciate a light and refreshing meal. The addition of boiled potatoes makes...

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  WTI Magazine #61    2015 May, 29Author : Paola Lovisetti Scamihorn      Translation by:   Spaghetti with bottarga (cured roe) and cherry tomatoes is a staple of the Sardinian cuisine, a tasty and nutritious first course. The addition of tomatoes give a special flavor and, why not, a touch of color; we eat with our eyes too! This is a typical f...

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