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Grilled Rib-Eye Steak with Blue Cheese

Crudo di Manzo: Steak Tartar with Peaches and Beets

Crostata di Cavola Nero

In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs, and grated pecorino, its slightly bitter flavor is complemented rather than hidden. This is a great solo dish or delicious accompaniment to plain grilled meat or fish.