Casa Mia Blog
Seasonal ingredients, obviously, but also whatever’s leftover in the fridge and pantry. Risotto is the most decadent and delicious way of enjoying seasonal crops, like pumpkin, mushrooms, cheeses and legumes.
To better share our love of eating out in Rome with you, we have created a Casa Mia Rome Restaurants Google map.
Today we’re making a fun play on the super-summery panzanella, by employing only autumn ingredients: a scrumptious veggie bowl or colorful side dish.
Europe’s first Amaro bar opens in Rome, Italy. The bitter beverage stops being a simple end-of-meal digestive, becoming instead the protagonist.
Wild about almonds? Ditch the store-bought milk and make almond milk from scratch.
Italy boasts a great number of onion varieties, the red Tropea onion locally called Cipolla Rossa di Tropea, is a specialty from Calabria.
Amaro literally means ‘bitter’ in Italian. Amari are made all over Italy using local herbs and ingredients. Today we discover a Sicilian amaro made with blood oranges.
Photo-essay of the delicious foods enjoyed during a recent 2-day escape to Cilento, a gorgeous and lesser-known part of southern Italy.
Ferrogosto is an Italian holiday that annually celebrates the Assumption of the Virgin Mary on August 15th.
The first thing that catches my eye is seeing the young chef busy at work. The kitchen-laboratory is in plain sight behind a large glass partition. Read on for the Marzapane tasting menu
If Sicily had a national dish, pasta con le sarde would be it. The recipe changes from town to town and from mamma to mamma.
In the summertime in Italy, raw tomato sauce is ubiquitous wherever tomatoes grow.
Insalata Pantesca is a brilliant summer recipe using fresh summer vegetables and Sicilian capers from the island of Pantelleria.
The best way to truly grasp the spirit of Italy and its culinary traditions is visiting and shopping at a local market. North to south, here are 10 of the best food markets in Italy.
My everyday locals in Rome are a small collection of affordable, informal eateries that are not particularly trendy, and no longer prominent in the current food press.