Cucina di Casa

Dear Cucina di Casa friends, we have changed name to our project.
The new web-site is: www.ristomama.com

From today onwards, the updates will be published on our new page

https://www.facebook.com/Ristomama

Please like our page.
Thanks for your support!

We love you!

We changed our name!
Cucina di casa has become Ristomama.
Visit our new page:

https://www.facebook.com/Ristomama

www.ristomama.com

Cari amici di Cucina di casa,
vi dobbiamo segnalare che per motivi burocratici il progetto cambia nome.
Il nuovo sito è www.RIstomama.com .

Da oggi i contenuti saranno pubblicati sulla nuova pagina Facebook: https://www.facebook.com/Ristomama?ref=hl

Vi invitiamo per favore a mettere mi piace alla nuova pagina,
Grazie del supporto!

Vi vogliamo bene!

What are your New Year resolutions? If you don't have one, here's a tip: go back to when you were a kid and try new foods with the same curiosity... Discover dishes you would never imagined to eat, and cook with a creative touch! Happy 2015!

Click below to read more:

http://www.cucinadicasa.it/the-first-taste/

Christmas is coming, and we need to gear up for the big day: what do we cook for lunch with the family? We want something that is equally close to be a comfort food, to be not too heavy, to be good for kids and for adults… In Lazio – Rome’s region – the tradition is to eat cannelloni, a type of tube-like lasagna that is baked in the oven and thanks to its vegetarian filling can make everybody happy!

Click below to read more:

http://www.cucinadicasa.it/vegetarian-cannelloni-what-to-eat-on-christmas-day-in-rome/

We already know how to bake a homemade panettone (http://www.cucinadicasa.it/a-christmas-classic-panettone/), the most typical dessert during the holidays, so it won’t be that hard to take it to another level and make a savory version of it! Savory panettone takes its name from its shape and because it’s made with similar ingredients and procedure we use to bake the sweet panettone. There are two phases in the preparation of this delicious appetizer – first, we need to bake the panettone itself, then we will fill it in many different ways. In this second phase, your creativity in the kitchen is going to be put to test!

Click below to read more:

http://www.cucinadicasa.it/533/

Being the second largest producer in Europe and in the world with an average output of around 465 thousand tons olive oil, Italy is certainly an easy place to find a high quality produce with a rich flavor and quite cheap prices. However, not every region is the same when it comes to weather and land – that’s why we’re gonna guide you through the different tastes and qualities, so your next trip can become a full food, wine and oil experience!

Click below to read more:

http://www.cucinadicasa.it/on-the-road-to-olive-oil-where-to-go-to-find-the-best-produce-all-over-the-italian-peninsula/

Let’s continue with our good old panettone recipe! Enjoy a freshly baked Italian delicacy for Christmas!

Click below to read more:

http://www.cucinadicasa.it/a-christmas-classic-panettone-pt-2/

Among the beautiful produces that can be found and tasted in Italy lemon is one of the most simple though most interesting ones. Being one of the main ingredients of the so-called Mediterranean diet, lemon is used to marinate fish or as a dressing for light chicken salads, but here is a list of the most unknown qualities of this superfruit.

Click below to read more:

http://www.cucinadicasa.it/lemon-a-mediterranean-beauty-secret/

Panettone, originally from Milan, is a sweet treat that everyone eats during Christmas holidays and throughout the winter in Italy. Richer in flavor but lighter in texture than its “brother” Pandoro, Panettone is normally bought in the supermarket – most brands of pies and snacks produce it in different versions, shapes, prices – or at the baker’s, but we will try to bake it ourselves so you can make it wherever you are and it’s gonna be much better because it’s homemade! Let’s start with the ingredients and with some first steps.
Click below to read more:

http://www.cucinadicasa.it/a-christmas-classic-panettone/

On the occasion of the international event Expo2015 – taking place in Milan, Italy, next year – the Italian institutions are gearing up to host tourists and foodies from all over the world. From Regge Sabaude in Turin, to the lagoon in Venice, Po river – close to Milan – goes through a lot of different territories and cultures – something that UnPoxExpo2015 is trying to showcase by offering touristic packages focused on art, culture, food and/or wine.

Click below to read more:

http://www.cucinadicasa.it/gusturismo-a-taste-of-tourism-in-northern-italy/

http://www.cucinadicasa.it/switzerland-vs-mcdonalds-fast-food-in-trouble/