Welcome to Miss Lia’s Blog! I’m an Aussie-turned-pugliese English teacher with a zest for life’s adventures. Here, I’m all about sharing the journey rather than just the destination.
Expect a delightful mix of recipes, English language tips, and insights into Pugliese and Aussie traditions. Come along for the ride as we explore the beauty of life’s twists and turns together!
The many faces of panzerotti Enzo’s special recipe dates back centuries, and is afamily favourite especially during the Christmas and Easter festivities. Half-moon shaped biscuits with special jam filling are perfect to start the day or forafternoon ‘healthy’ ‘fatto in casa’ snacks. In Puglia this dessert is also fried and
Rabbit, a wonderfully versatile meat! Blending equally well with herbs, spices and white wine, rabbit meat is very lean, contains more protein, less fat and is perfect for diets where cholesterol should be minimized. I prefer free-range rabbits with a gamey flavour and slow cooking for safest results; slow cooked
Celebrating the arrival of Spring A Fairy Tale recipe The mermaid Partenope lived in the Gulf of Naples and the music of her voice spread across the ocean so the story goes… one day she received delicious gifts from the people who loved her: wheat flour or spelt ( a symbol
Lia’s snack recipe Not sure about the origins of this sweet, but I certainly remember the delicious crostata (to encrust) my aunt used to make when I visited Bari the first time. Pasta frolla is the Italian short-crust pastry dough also used to make La Pastiera Napoletana (see Enzo’s recipe) and made with flour,
Simple steps Serves 3/4 Tip: use fresh pasta if you like. Language bites pour, heat, add, sprinkle, bring, cover, boil, mix, toss and turn and serve.
