In Palermo, one of the undisputed specialties is panella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Fried panelle are eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big […]
There are countless variations of sugo di pomodoro in Italian cuisine and making a good tomato sauce can seem challenging, but if you follow these easy steps you’ll be able to make a great fool-proof salsa for your pasta or grains anytime. keep it simple pick the right ingredients: there are only […]