“No dessert is as satisfyingly delicious, than a Flan or Crème Brûlée. The smooth texture of these two paired with the right amount of sweetness and that touch of vanilla brings back childhood memories of fun times. Although completely different yet similar, Crème Brûlée share the exact same ingredients with flan, just in different proportions […]
The word “Chicha” usually refers to a fermented beverage made by the natives of Central and South America which in most cases incorporates a mix of spit (yeah, you read that right), fruit and/or grains, drank originally during ceremonial activities. Even though the Rice Chicha, bears the same name, thankfully is much more appetizing, and […]
Pasta Fresca All’Uovo Autentica Ricetta Italiana – Homemade Pasta Authentic Italian Recipe and its History.
“To learn all there is about a food, one needs to know its history to appreciate it, understand it and respect it.” Manuela Valenti One food that can be traced back into antiquity, Italian antiquity that is, is Pasta. That simple yet incredibly versatile symbol of the Italian cuisine, dates back to Etruscan times, passed […]
The origin of the “Spritz” a common drink in Trieste and the rest of the Triveneto (region comprised of the Friuli-Venezia Giulia, Trentino-Alto Adige and the Veneto in Northern Italy), dates back from the time of the Austrian-Hungarian Empire. The soldiers of the Austrian Empire posted in what used to be called the “Republica Serenissima”, […]
Image Copyright ©2019 By Valenti Organics. All Rights Reserved. Italy is proud home of many things that date back to Ancient Roman times and even more to the dawn of time: Spaghetti and all sort of different types of pasta – we invented pasta!, Pizza! – we invented it and by far Italian pizza is […]
Forget those heavy thick American pancakes and succumb to the deliciously soft, mouth melting, heart warming French Crêpes. The word Crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crêpes originated in Brittany (fr. Breton), in the northwest region of France, which lies between the English Channel to the north […]
Fiocchi di Sale in Italian, “Fleur de Sel” in French or “Salt Flakes” in English (somehow it doesn’t have the same ring to it) is nothing more than crystals or clusters of crystals of salt used in cooking as a decorative touch. Salt flakes are formed by the action of the wind on salt marshes. […]
The Focaccia, (pronounced fo·cac·cia | \fō-ˈkä-ch(ē-)ə\) from the latin focus – fire – is a flat, rustic, but delicious bread originally from Genoa, in the region of Liguria northern Italy, made with very simple ingredients – flour, salt, sugar, water, olive oil and yeast – and cooked over a fire, from where its name derives […]
By now, chances are at least, you’re familiar with the Paczki, the sweet fried doughnut filed with marmalade, sold by many Polish bakeries in Michigan and other states. The Polish claim the Paczki is their traditional dessert, the fact is this is not true! The real origin of the Krapfen Paczki Paczki, as the Polish […]
My mother in law, a northern Spaniard from Asturias, was a really good cook, not as good as my Tuscan mother, but good. Most of her traditional recipes are treasures to the family still to this day, passed down generation after generation, with little modifications, unknown to the world but so familiar to all Spaniards. […]
My mom’s simple and nutritious recipe, perfect for those cold fall and winter days, or for when you just want to crawl up in bed and bundle up.
A simple, fulfilling and nutritious summer favorite at my house. Ingredients (for 2 subs): 1 French baguette. I prefer the French baguettes from EuroBake which I bake as needed. 1 can of Tuna. Wild Planet Albacore is always my choice, but you can use your own trusted brand or make your own with fresh tuna. […]