Potatoes gatò

Potatoes gatò is a classic of Sicilian gastronomy; in particular its name comes from a transliteration from the French gateau. It is a very appetizing recipe of simple preparation: boil and peel when they are still hot (for a lump-free mixture) 500 g of potatoes; to these add two whole beaten eggs, the leftovers of …

THE ORIGIN OF TORTELLINI

While waiting for the paternity of the tortellini to be re-established in the Romagna region with a PDO (Protected Designation of Origin), the legend tells that having stopped a noblewoman in Castelfranco di Romagna and having, hidden, the innkeeper admired her features, he wanted to reproduce her elegant navel. As the Secchia recalls “Imitating Venus …