From my last trip to the beautiful Sicily, I brought home many culinary inspirations. I tasted these arancine in a delightful bistro in Scicli, and I tried to give them a little twist with some flavors from Emilia

The cephalus is a fish that is overlooked, perhaps because it is considered poor, or perhaps because it is a bit more difficult to clean than others, but believe me it is perfect for a tasty and flavorful fried dish

Define it as a side dish is an exaggeration; it is definitely a beautiful decoration that pairs perfectly with many dishes, giving them a crispy and spicy note

I still remember when I tasted it in San Francisco at the famous Pier 39. A dish that perhaps couldn't be simpler, but just a few onion rings and a sprinkle of paprika to make it special

A version made with olive oil, making it a bit lighter than the one made with lard. I use a bit of milk to keep them super soft

In Bologna, tortellini can only be made one way. In broth! A recipe whose origins date back to 1100 has become a traditional dish during the Christmas period