Archive for January, 2018

Topinambur Al Vino Rosso

      Topinambur are curious vegetable used centuries ago in Europe, this before potato was imported from the Americas and become the most popular food worldwide. Far to be forgotten Topinambur are appreciated for their delicate and delicious taste, here I give you a simple recipe to make a wonderful complement to main courses […]

Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe. […]

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