Italian photographer Gabriele Galimberti is out with a brilliant new photo project called, Delicatessen With Love. In this series Gabriele pays homage to grandmothers around the world and their favorite recipe.

Gabriele traveled around the world and made portraits of grandmothers cooking their best meal. Each photo comes with an easy to make recipe so you can replicate the dish at home. Some of the highlights include moose steak in Alaska, caterpillars in Malawi, Iguana in the Caymen Islands and shark soup in the Philippines.

Check out the slideshow above to see eight amazing meals.

To see more of this project and all the recipes head over to Gabriele’s website:

http://www.gabrielegalimberti.com/projects

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Here is the recipe for the first photo in the slideshow above:

Maria Luz Fedric, 53 years old – Cayman Islands

– Honduran Iguana with rice and beans –

1. The most difficult step in preparing this dish is obviously to catch a fresh iguana! If you succeed in that, the rest of the recipe will be rather easy!
2. First of all, the iguana has to be cleaned: cut the head; slit the iguana open down its belly, along its legs and tail and skin it completely pulling with energy.
3. Pull out all guts and wash it carefully in the water.
4. Cut the tail in 5cm pieces. Separate the legs from the body and chunk the rest in two pieces.
5. Place the chunks in a bowl with some water and 50% distilled vinegar and let them there for about 10 minutes. Wash again with water and dry.
6. Now take the pepper, onion and two stalks of celery and chop everything.
7. Chop thinly a hot chilli and four sweet chillies.
8. In a bowl, place all the vegetables, the chillies and the chunks of iguana together and season everything with some Maggi spices (to your liking) and a Maggi cube (or other similar ingredient). Mix and add a spoon of stock meat.
9. Put a casserole on the heat with two spoons of seed oil. When the oil is warm enough, pour in the marinated meat and vegetables.
10. In the meanwhile, in another saucepan, warm a dish of beans with 1 litre of coconut milk. When it boils, add ½ kilo of rice and a spoon of salt. Let the rice cook to your taste and turn the heat off. If the coconut milk is not enough, add some more while the rice is cooking.
11. After 20 minutes that the iguana and vegetables are cooking, add two sprigs of thyme and cover the casserole with a lid. Let it cook on a low heat for 30 minutes and then pour in a full glass of coconut milk. Higher the heat and leave everything cooking for 15 minutes more. After that, the iguana is ready.
12. In the last 15 minutes of cooking, prepare the fried plantain: cut it in half-cm-thick slices and fry in boiling seed oil.
13. Serve and enjoy your iguana, enriching its tasting with an iced beer if you wish!!!