Sicilian cuisine in four dishes: Arancini, Pasta alla Norma, Caponata and Sarde a Beccafico bring the island's flavours to your kitchen — straightforward and suitable for everyday cooking.
Susanne Hofacker |
Sardinian cuisine: four authentic dishes for home cooking—Pane Carasau, Fregola con Arselle, Porceddu and Seadas—with clear ingredient lists, step-by-step methods and modest oven tips.
Susanne Hofacker |
Simple, flavourful and true to their roots: Roman Classics — Cacio e Pepe, Bucatini all'Amatriciana, Saltimbocca alla Romana and Carciofi alla Romana — with clear step‑by‑step instructions and subtle tips...
Susanne Hofacker |
Four classic dishes from Tuscany, Umbria, Lazio and Le Marche — clearly explained with practical tips for preparation in the kitchen, pizza oven and on the grill.
Susanne Hofacker |
Parmigiana di Melanzane – layered aubergines with tomato, mozzarella and Parmesan – turns out especially well in the oven. Here is the recipe with times and tips.
Susanne Hofacker |
Want more than salami and Capricciosa? With a few well-prepared ingredients, flavourful creamy bases and a crisp finish, you can give your pizza an effortless wow factor.
Susanne Hofacker |
Churrasco stands for convivial skewered grilling — originally shaped by cattle herders. Here you will find a concise introduction to skewers, grillable ingredients and home preparation.
Susanne Hofacker |