La provola alla pizzaiola  è il "comfort food" per eccellenza della cucina campana: filante, saporita e incredibilmente veloce da preparare. È la soluzione perfetta quando hai poco tempo ma voglia di qualcosa di veramente gustoso. Ecco come prepararla a regola d'arte. 🛒 Ingredienti (per 2 persone) Provola affumicata:  300g (meglio se del giorno prima, così è più asciutta) Pomodori pelati o passata:  250g Aglio:  1 spicchio Origano essiccato:  abbondante Olio EVO:  q.b. Sale e Pepe:  q.b....

Bebè di Sorrento is a small, exquisite product from the Sorrento peninsula. Unlike many other local cheeses with ancient roots, it has a relatively recent and curious history. Here are the key points to understand its history and characteristics: 1. A "tourist" and modern origin Although the production technique is rooted in the age-old tradition of stretched-curd cheeses (such as Caciocavallo), Bebè was born only a few decades ago . It was created by local cheesemakers to meet the demands...

Caprese Ravioli with Sorrentine Caciotta Cheese Preparation time: 1 hour Difficulty: Medium Ingredients (for about 40 ravioli): For the pastry: 500g of 00 flour, 300g of boiling water, 30g of lard (or extra virgin olive oil), a pinch of salt. For the filling: 400g semi-hard Caciotta Sorrentina (grated or finely chopped), 2 medium eggs, plenty of fresh marjoram, grated lemon zest, grated Parmesan cheese (optional). For the dressing: 500g cherry tomatoes (Pachino or San Marzano), garlic,...