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🌞Discover the stories, varieties, properties, characteristics, and culinary uses of the sweet and giant fico fiorone, the star of Puglian summer breakfasts of bread, figs, and authentic traditional flavors. Do you know the difference between a fico fiorone and a fig? Find out in the article.
Artichoke lasagna is a tasty and flavorful twist on the classic dish, perfect for celebrating spring, Sunday lunches, or Mother’s Day.A true Italian main course that blends creaminess, freshness, and tradition in every layer.Perfect to serve as a main dish during springtime, this lasagna brings to the table the fragrance of fresh artichokes, the sweetness of mozzarella, and the rich flavor of Parmesan.A burst of authentic taste that wins you over at the first bite: ideal for festive days, Sunday meals, or simply for a special occasion.
Pasta and ricotta alla pugliese is a traditional country dish, simple and creamy, perfect for those who love genuine flavors and authentic Italian cooking. This typical first course from Puglia is made with fresh ricotta and short pasta, preserving the true taste of tradition. Discover how to prepare this delicious classic with this easy and quick recipe!
A simple dish, born in the Pugliese farmhouses
Pasta and ricotta alla pugliese tells the story of traditional Puglian cuisine, made with few ingredients but full of authentic flavor. In the old masserie (farmhouses), fresh ricotta was immediately used to season the pasta, mixed with a little warm water and a pinch of salt—nothing more. A nourishing and simple meal that warmed both the heart and the soul. Our grandmothers used to prepare it with handmade cavatelli or orecchiette, shaped with skill and simplicity. Just a spoonful of fresh sheep's ricotta and a pinch of salt could transform a daily meal into a little masterpiece of taste.
A refined and flavorful dish that brings the Italian forest to your table
There are dishes that feel like a masterpiece of nature on their own – and risotto with Caesar’s mushrooms and porcini is definitely one of them. Delicate, fragrant, and unmistakable, these prized mushrooms transform a simple risotto into a truly special experience.
Caesar’s mushrooms (Amanita caesarea) – known as the food of the gods – offer a sweet and refined taste, while porcini, meaty and aromatic, bring depth and earthiness. To enhance their flavors, they must be cooked gently, with Caesar’s mushrooms added near the end to preserve their texture and taste.
A perfect dish for special occasions, or simply for those who want to enjoy the best flavors of the Italian woods.
🍽️ Preparation & Cooking Time:
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Prep time: 15 minutes
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Cooking time: 18–20 minutes
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Serves: 4
🧺 Ingredients:
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200 g fresh Caesar’s mushrooms (Amanita caesarea)
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200 g fresh porcini mushrooms
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320 g Carnaroli rice
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1 garlic clove
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1 shallot
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4 tbsp extra virgin olive oil
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1 knob of butter
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1.2 liters vegetable broth (kept hot)
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½ glass dry white wine
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Salt and pepper to taste
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Grated Parmigiano cheese to taste
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Chopped parsley to garnish
👩🍳 Step-by-Step Instructions
1️⃣ Clean the mushrooms
Wipe the Caesar’s mushrooms gently with a damp cloth – do not soak them. Remove any dirt with a sharp knife and separate the stems from the caps. Clean the porcini in the same way, keeping them dry to maintain their texture.
2️⃣ Prepare the sauté and start the risotto
In a pan, heat two tablespoons of olive oil with a whole garlic clove. Add the chopped stems of both mushroom types and sauté for 3–4 minutes. Then add the porcini caps, cook for another 3 minutes, and season with salt and pepper.
In another pot, sauté the chopped shallot in two tablespoons of olive oil. Add the Carnaroli rice and toast for 1–2 minutes. Deglaze with white wine. Slowly add the hot broth one ladle at a time, stirring until it’s absorbed before adding more.
3️⃣ Add Caesar’s mushrooms and finish
2–3 minutes before the risotto is done, add the thinly sliced caps of the Caesar’s mushrooms and stir gently. Turn off the heat and stir in a knob of butter and grated Parmesan until creamy. Sprinkle with chopped parsley and serve hot.
Chicken cooked with potatoes, tomatoes, good olive oil and pecorino cheese – all in one pot, first on the stove, then straight into the oven.
A fragrant, flavorful, home-style recipe: a typical dish from Puglia. Perfect for everyday lunches, yet memorable in its simplicity. A complete main course that speaks for itself. This is one of those old and beloved recipes that still bring warmth to the table. Every time you make it, you rediscover a piece of that honest, simple cooking that feels like home.
The onion frittata is a simple and authentic recipe from the rural tradition. 🌿 With just a few genuine ingredients, it captures the full flavor of a rustic and tasty dish. Perfect for any occasion, it wins you over at the first bite!
The onion frittata is a humble dish of peasant origin, made with few ingredients but rich and intense in flavor. 🥚🍽️ Popular throughout Italy, in Puglia, Italy it is considered a simple and genuine specialty, perfect for a quick lunch, a rustic appetizer, or a flavorful dinner. Thanks to its easy preparation and inexpensive ingredients, this recipe has been passed down from generation to generation.
Ideal to enjoy hot or cold, it can be served alone or accompanied by homemade bread. 🥖 It’s also perfect for a picnic or to enrich a buffet table. Discover how to make it step-by-step with this easy recipe!
Orecchiette with turnip greens is one of the most authentic and iconic dishes of Puglian cuisine. An ancient recipe, born from the farming traditions of Southern Italy, where a few simple ingredients create an intense and genuine flavor experience.
Making this dish means bringing the true soul of Puglia to the table: the aroma of the countryside, the freshness of seasonal vegetables, and the care passed down through generations.
In this version, I add a special touch with crispy toasted breadcrumbs, giving each bite a rustic and irresistible crunch.
Discover with me this delightful traditional dish and savor the true flavors of homemade Puglian cooking.
The Caesar’s mushroom (Amanita Caesarea) is a rare and precious gastronomic treasure, also known as the "food of the gods."
It is a prized edible mushroom with an orange cap, initially wrapped in a white veil at birth, with a sweet, delicate, unmistakable, and sought-after flavor.
It grows in forests of chestnut, oak, pine, and hazelnut trees, preferring mild climates with warm, dry summers.
Considered a culinary delicacy, it is excellent both raw and cooked.
Here you will find everything about this extraordinary mushroom: where it grows, how to recognize it, and how to cook it best.
Lasagna is one of the most iconic and beloved dishes of Italian cuisine.
It is made by layering pasta sheets with meat sauce, béchamel sauce, mozzarella, and Parmesan, then baked until golden and bubbling.
Each region of Italy has its own traditions, but classic baked lasagna remains a true symbol of family, celebration, and the joy of sharing a homemade meal together.
When I prepare this lasagna, the kitchen fills with a scent that feels like a celebration and warmth.
Every layer is crafted with care, and every ingredient adds something unique.
It’s a recipe that needs no frills: just sit at the table and let the first bite do its magic.
A simple yet rich dish that brings the pleasure of smiles and joyful moments to life.
Looking for an easy, authentic Italian dish? Try these Puglian gnocchi with turnip tops and anchovies!
A simple yet incredibly flavorful recipe, full of the rich taste of extra virgin olive oil and traditional Southern Italian ingredients. Every bite brings out the real flavors of Puglia: hearty, rustic, and unforgettable.
Soft potato gnocchi pair perfectly with the slightly bitter turnip tops and the bold, savory anchovies.
It’s a comforting dish, ideal for those who love vegetable-based pastas with a Mediterranean twist.
Pasta al forno, or baked pasta, is one of the timeless classics of Italian home cooking.
It’s the kind of dish that brings families together around the table, filling the house with a comforting aroma that speaks of Sunday lunches, laughter, and warmth.
Made with rigatoni, a rich homemade meat ragù, mozzarella, and plenty of grated cheese, this dish is the definition of comfort food: hearty, cheesy, golden on top, and deeply satisfying.
Every Italian family has their own version, often passed down through generations, but the essence remains the same: simple ingredients, lots of love, and the joy of sharing a good meal.
This pasta al forno recipe is easy to prepare and always a crowd-pleaser, perfect for both festive occasions and cozy family dinners.
Grandma’s Fluffy Bundt Cake
A soft, tall, and fragrant Italian classic – perfect for breakfast or an afternoon treat.
This is Grandma’s classic Ciambellone – a soft, tall, and delicious cake that brings back memories of homemade goodness. It's quick and easy to prepare, with wholesome ingredients like eggs, flour, butter, and milk. This version rises up to 11 cm tall – yes, I actually measured it!
Some cakes have the power to take us back in time. This fluffy bundt cake is a true Italian home baking tradition – just like the ones from the past. And the best part? The incredible height! As soon as I took it out of the oven, I was so curious that I grabbed a ruler: 11 cm of pure softness!
🍰 Category: Grandma’s Desserts
Difficulty: Easy
Prep Time: 15 minutes
Mixing Time: 30 minutes
Baking Time: 40–45 minutes
Cost: Low
Servings: 10–12 slices
Pan Size: 23 x 10 cm bundt pan
📝 Ingredients:
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375 g all-purpose flour (00)
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280 g sugar
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180 g softened butter, cut into pieces
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190 g whole milk
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5 eggs
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1 packet (16 g) baking powder (add at the last minute)
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Zest of 1 lemon
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A pinch of salt
To garnish:
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Powdered sugar (to taste)
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Sugar sprinkles (optional)
👩🍳 Instructions – Simple and Foolproof
⏱ Total mixing time: 30 minutes
1️⃣ Beat the wet ingredients:
In a large bowl, use an electric mixer for about 15 minutes to whip together the butter, eggs, sugar, milk, and a pinch of salt. The mixture should become light and fluffy.
2️⃣ Add the flour:
Gradually add the flour while continuing to mix for another 14 minutes.
3️⃣ Add the baking powder:
Add it right at the end, mixing quickly.
4️⃣ Prepare the pan:
Pour the batter into a greased and floured 23x10 cm bundt pan (I used a silicone one).
5️⃣ Decorate the top:
Sprinkle with sugar crystals if you like.
6️⃣ Bake:
Bake in a preheated ventilated oven at 180°C / 355°F for the first 15 minutes. Then lower the temperature to 170°C / 340°F and bake until golden (do the toothpick test to check doneness).
7️⃣ Cool and serve:
Let the cake cool completely before removing it from the pan. Dust with powdered sugar and serve in slices.
💡 Tips for a Perfect Bundt Cake
✔ Whip the batter well: A full 30 minutes of mixing to add air.
✔ Add the baking powder at the last minute: It helps the cake rise higher.
✔ Smart baking: Start high (180°C), then lower (170°C) – this helps the cake rise beautifully.
Fun fact: The real magic happens when the temperature drops – that’s when it rises the most!
There’s nothing better than starting a Sunday morning with the warm scent of a fresh, tall Ciambellone. This cake is a sweet hug – perfect for breakfast with the family, a snack, or even dessert.
Enjoy it with coffee, hot tea, or a glass of milk... and savor every bite.
Fluffy Grandma's Bundt Cake, 11 cm tall – easy and authentic Italian recipe.
With love, Clementina – Sedicipuglia.
You might also like other traditional Italian recipes written in English.
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The Cavicione di Pasqua is a traditional ricotta pie from Puglia, especially loved in the Gargano area during Easter time. With its soft crust and creamy filling, this dessert is a true symbol of celebration and authentic southern Italian tradition.
Its base is a tender sweet pastry wrapped around a rich filling of sheep's ricotta, enhanced by the warm aroma of cinnamon. The pie is crowned with a delicate top layer of dough, golden and crisp, adding a lovely contrast in texture.
Simple ingredients and ancient wisdom come together in this recipe, handed down through generations and still cherished today.
Do you want to learn how to make orecchiette with me? Discover the secrets of Apulian cuisine.
Apulia is a land of traditions and authentic flavors, and making orecchiette is one of the most symbolic expressions of its cuisine. It used to be a Sunday morning tradition to turn homes into small workshops: orecchiette, known as "ricchitedd" in the Gargano region, were prepared with care. Across Apulia, orecchiette take on different names, reflecting the dialect and cultural variety of the area: chiancarelle, strascinati, fiaffioli, strasc’nat, recchjetedd, stachioddi, and recch’ d’privt are just some of the local variations.
In Bari Vecchia, this tradition is still alive. In old homes or even in the streets, you can witness the making of fresh pasta—an unforgettable experience for anyone wanting to immerse themselves in the culture and ancient gestures of this land.
When you think of Puglia, what comes to mind? Perhaps its sun-kissed coastline, ancient olive trees, or the iconic trulli houses. And when you think of Monte Sant’Angelo, you might immediately picture the famous Sanctuary of Saint Michael the Archangel. But today, I want to talk to you about another treasure from this charming town perched 796 meters above sea level in the province of Foggia: its bread.
Discover how to make a soft and fragrant ciambellone (Italian ring cake) with brewer’s yeast and crunchy sugar sprinkles, following Anna Moroni’s traditional recipe. This rustic, fluffy cake is perfect for breakfast or an afternoon snack filled with authentic Italian flavors.
A timeless classic of Italian baking, this leavened ciambellone is simple, delicious, and comforting. Soft, tall, and beautifully golden, it's the kind of cake that brings back childhood memories and warm kitchen moments. Easy to make, this cake has a rich yet delicate taste — a must-try!
This recipe reinterprets the classic Italian tiramisù by pairing the bold flavor of espresso with the smoothness of barley coffee. Mascarpone gives way to a silky pastry cream, lightened with whipped cream, creating a surprisingly airy and creamy dessert. Perfect for ending a meal on a sweet note or for a delicious indulgence, this tiramisù combines authentic flavors with a gentle twist that wins you over at the first bite.
Puglian pastry is famous for its simple yet flavorful desserts, and almond paste cookies are one of its most iconic examples. Almonds are the star of many Puglian sweets — from crisp cookies to nougats like cupeta — and they shine in these beloved holiday treats.
Made with local almonds and a few genuine ingredients, these cookies are passed down through generations and are a cherished part of festive traditions. They are known for their unique texture: slightly crisp on the outside, yet incredibly tender and soft inside. Their delicate flavor makes them perfect not only as a dessert after a special meal, but also alongside a comforting afternoon tea.
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Puglian bread is more than just food – it’s tradition, family, and love. When the weather gets colder, baking bread becomes a special ritual. Today, I want to share a recipe that brings together the simplicity of tradition and the joy of Christmas decorations.
We’ll shape our bread and use a stencil to dust a Christmas tree design with flour – it creates a beautiful and magical look! This is a great idea to surprise your guests at the table or to give as a meaningful homemade gift.
We’ll shape our bread and use a stencil to dust a Christmas tree design with flour – it creates a beautiful and magical look! This is a great idea to surprise your guests at the table or to give as a meaningful homemade gift.
Baking bread is a ritual that makes me feel connected to my roots and my homeland. My sourdough starter and I are inseparable – it’s the heart of all my recipes.
But don’t worry if you don’t have sourdough: this recipe also works great with fresh yeast.
Get ready to dive into the magic of breadmaking – your house will smell amazing, warm, and full of joy.
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