Ribollita means “re-boiled” in Italian. When the bread has an extra day or two to absorb even more of the flavorful broth, ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for ribollita, except to reheat and enjoy, day after day. This recipe is courtesy of nonna Ada of Agriturismo Belagaggio.Read More →
In Italy, the symbol of Mother's Day (Festa della Donna) and International Women's Day is the yellow mimosa that usually blooms in early March in northern and central Italy. On this day, women and girls are given small bouquets of mimosa flowers. The scent of mimosas fills the air and reminds everyone not only of the meaning of this day, but also that spring is near.This recipe requires two cakes, one for the cake and one for the “mimosa” topping. Bake the mimosa topping cake (Cake #1) first.NOTE: Two cakes are required. Ingredient list shows ingredients for ONE cake.Read More →
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi.Read More →
The success of this traditional Easter soup relies on the robust flavor of homemade chicken broth and Parmesan cheese. It is fresh and delicate but still eminently comforting, especially when you are feeling a bit under the weather.Read More →