Recipe of Limoncello - The original from Sorrento Coast The king of the original recipe of Limoncello is the yellow and wrinkled lemon skin. This is how limoncello is born, from a sober and genuine recipe, enriched by water, alcohol and spoons of sugar. The preparation is...

Ingredients Notice that this recipe is for 10 serves in order to have a best result, since it's a traditional dish commonly prepared for some festivities. Ingredients are: 600-700g pasta for lasagna, 450g meat balls, 500g ricotta cheese, 450g well dry buffalo mozzarella or fior di latte cheese, 500g "cervellatine" (thin...

Ingredients 400g spaghetti, 500g small tomatoes (could substituted by San Marzano tomatoes in the right season), 2 cloves garlic, 1 and 1/2 decilitre extra virgin olive oil, handful of basil, salt. Procedure Frizzle garlic with oil and add chopped tomatoes, a pinch of salt. Cook and remove garlic at the end. Boil...

Seafood fry is a typical dish of Neapolitan cousine The "paranza" is a typical Neapolitan fishing boat provided with a small fishing net, from which originates the recipe name. More precisely, the seafood fry is a fry consists exclusively of small fish such as mullet, the...

Recipe of sauced curly octopus: try it on pasta. The curly octopus is a traditional dish of Surrentine tradition. The sauce is excellent with pasta, especially with "linguine". Olives, capers, parsley and EVO oil enclose the Mediterranean flavors in this dish rich in flavor and tradition. Usually you...