http://www.notonlypizza.com Sun, 07 Mar 2010 17:38:14 +0000 http://backend.userland.com/rss092 en Minestrone is the Italian word for vegetable soup. Vegetables are cut in small pieces, and to make it tastier a soffritto is added. Soffritto is the base for a lot of Italian dishes. It consists of a small amount of vegetables, thinly chopped and saute in few spoons of olive ... http://www.notonlypizza.com/2010/03/07/minestrone-food-for-the-soul/ In this picture our Papà del Gnoco riding a mule. He's the symbol of our Veronese's carnival. No recipe this week but some pictures taken on Friday the 12th of February during the Venerdì Gnocolar parade. I followed the whole parade and had so much fun. While I was busy throwing ... http://www.notonlypizza.com/2010/02/21/verona-venerdi-gnocolar-carnival-2010/ It's carnevale and while every pastry store is serving frittelle and crostoli, we in Verona also have the tradition of eating potato gnocchi. A tradition that culminates on Venerdì Gnocolar* that this year will fall on February 12nd and the parade with its allegorical floats and Papà del Gnocco, the ... http://www.notonlypizza.com/2010/02/09/potato-buckwheat-gnocchi-with-speck/ I don't think Nutella needs any introduction, but what you might not know is that this famous worldwide chocolate spread passed through a series of transformations before becoming the nutella you know now. Originally it had a loaf shape and had to be sliced to be placed on bread. It ... http://www.notonlypizza.com/2010/01/29/mini-croissants-with-nutella/ Happy New Year to all of you! I just got back from a long vacation in Minnesota where I had such a wonderful time with friends and family. I'm still adjusting to the time difference, which means staying awake most of the night, but this didn't stop me from making ... http://www.notonlypizza.com/2010/01/10/pasta-a-risotto-with-red-beets/ I had rolls for the first time at my mother in law's many years ago in Minnesota. They had such a soft consistency and a buttery taste that I couldn't stop eating them. She gave me her recipe and while back in Italy I tried to make them. They didn't ... http://www.notonlypizza.com/2009/11/30/crescent-rolls-with-prosciutto-crudo/ Every year I like to try a new side dish for Thanksgiving. I usually choose cooked vegetables because I feel they go better with the rest of the dinner. This year for a change I'll introduce a broccoli salad to my usual menu. The recipe is inspired by a dish ... http://www.notonlypizza.com/2009/11/21/broccoli-salad-with-tangerines/ In this period I'm craving spicy food and in particular Indian. I'm fascinated by this cuisine and particularly interested in the primary role spices and herbs have. I'm amazed by all the different aromas and flavors each individual spice can have: whole and popped, grounded and then cooked, toasted, soaked ... http://www.notonlypizza.com/2009/11/04/basmati-rice-with-vegetables/ I like fish but we have never been so fond of cooking it in my family until I met my husband and things changed drastically. He loves fish, he loves to fish too as he used to go fishing all year long when living in Minnesota. As a matter of fact ... http://www.notonlypizza.com/2009/10/21/baked-salmon-steaks-with-balsamic-vinegar-sauce/ I'm back after a vacation in the beautiful Calabria region. As every year when I come back home a little piece of my heart remains there. Unfortunately I cannot bring back the sun or the sea with me, but the food is an other story, and I always make sure ... http://www.notonlypizza.com/2009/10/12/antipasto-calabro-calabrian-appetizer/