Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.

ZZAFF!: Pesce in carpione

Pesce in carpione is a typical dish from the lake regions of northern Italy such as Lake Como and Lake Garda. This recipe requires fatty fish, such as shad, whitefish, bleak or smelt. The recipe was born from the need to preserve the fish for a long time. The fishes are fried, then dipped in a marinade of white wine and vinegar which is flavored with herbs and vegetables. Fish thus prepared can be eaten warm but more often pesce in carpione is eaten cold, after a rest of 24 hours in the refrigerator.

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