Antonella Cooking Classes
Sicilian sugar brioche At the beginning of September I went to Sicily for two days. My childhood home. Just two plentiful days, too few to do everything I wanted, enough to understand how the passing of time increases the distances inexorably. I live with a conflicted feeling, right there in my stomach. Something that pulls
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Recently I had the time to read the famous Samin Nosrat book Salt, Acid, Fat, Heat and, believe me, this is one of the best book I bought in the last 5 years. And I buy lots of food books! You have certainly read many reviews about the book and the Netflix series, so it’s
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2016 was the year of the babka! Surfing around the blogosphere you can find lots of blogs and magazines writing about this traditional jewish… bread? brioche? A babka it’s a buttery rich brioche, marbled with chocolate or nuts and topped with streusel. It’s a traditional easter Polish dessert, nowdays produced in lots of New York
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It’s monday morning, kids came back school after the festive holidays, so we can say that in Italy the New Year begins now. Christmas Holiday are over, our tree and all the Christmas decorations are stored and this day is little bit sad, especially for my little girl, the weather it’s so cold outside and
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Several years ago I was watching a Nigella’s TV series and, as usually happen, I was completely kidnapped by her words, her relaxed and confidential approach to food and cooking skill. I saw her making a clementine cake. With her personal way to look straight into the camera, like to tell you “ Yes, it’s
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The pumpkin you can see on the picture is the “zucca mantovana”. Among the several kinds of pumpkin that grow in Italy, the Mantovana is my favorite one. The outside skin is green and hard, the orange pulp is firm , sweet and is suitable for many dishes. The soups are creamy even without using
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I met Chris during a class last July. We shook hands, we seated around the table and we started talking. Meat sauce recipe has been our first topic. Chris has Italian roots, from Southern Italy, and he still uses to cook the meat sauce each Sunday for all his family following his grandmother recipe. He
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