Author: Frank Granieri

Gamberi all’acqua pazza – Prawns in “crazy water” In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples,

Neapolitan Panzarotti-Crocchè di Patate. Ingredients Serves 4-6 For the Panzarotti crochette dough: 1 kg (2 lbs.)  potato 2 eggs 100g

Caccavelle Stuffed with ricotta and spinach  Caccavelle Stuffed with ricotta and spinach, they are perfect to realize a generous dish

Easter Appetizer: Deviled Eggs with Gorgonzola and Olives Deviled eggs are very quick to prepare and are the perfect idea

Casatiello Napoletano Recipe: Italian Easter Bread with Meat and Cheese Casatiello is a Neapolitan stuffed Easter bread: a traditional savory

Apulian potato, mussels and rice bake (Apulian tiella) In Apulia, on the heel of Italy’s boot, the seas provide the

  Yoghurt, blackberry and olive oil loaf cake Rich and moist don’t have to mean heavy and unhealthy, and the