Antonella Cooking Classes
Tuscany is – with a good reason – a top destination for foodies. But what is the typical Tuscan food. Which dish represents more this extraordinary piece of Italy? Everybody knows the goodness of the milky pecorino, the savoury and greedy prosciutto or the lardo di colonnata, the huge bistecca, the rich eggy pappardelle with
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Spaghetti aglio olio e peperoncino for the World Pasta Day Federico Fellini used to say, “Life is a combination of magic and pasta.” Pasta, more than any other ingredient, represents the Italian lifestyle through the world; it’s not just about the basic food of our daily diet, but it’s a symbol of our love for
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If you want to improve your cooking skills you need to get your hands dirty. You need to make mistakes, you need to try and try again Looking to someone while is giving the shape to the gnocchi, tying a roast or stretching a pizza dough can give us the idea that … it’s easy!
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It has been a strange summer, long, warm, dry; on the professional front, a busy summer, plenty of new projects, cooking classes, private dinners, shopping for food made twice in a day, recipes writing , mails. A crazy period, sometimes caothic and stressful, interrupted just for 10 days, the time for a long drive home.
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A light and creamy vegetable soup: topinambur and potatoes The Jerusalem artichoke or topinambur is a tuber that seems like ginger, but with a colour that turns from beige to red. It’s quite similar to the potatoes, but less rich in starch, so less creamy, with a light taste of … artichoke, of course. You
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You know, I’m a proud Sicilian woman, but I need to confess that one of my favourite dish is the risotto, a classic of the northern of Italy cuisine. Is there something more comforting than a creamy and silky bowl of risotto in a winter day? I find also that there is something relaxing in
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At the end of the day, sometimes I talk with my family about my work, the people I meet and the food I cook with them. With the help of cooking classes I have the opportunity to discover again some Italian dishes, more or less traditional, I cook them again for my family and, if
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Spring is arrived. During this time of the year I love spending some time on my terrace, the temperature is still chilly in the early morning but I love sipping my coffee giving a look to the new born green leaves, the many small pink buds that each year the azalea offers to me, it’s
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A short post and a quick dish perfect for this busy Monday. I love pesto and its several alternatives. I love playing with vegetables and nuts and herbs, changing colours, texture and taste. In this recipe you find two classic Sicilian ingredients: sun dried tomatoes and almond. I used small cherries tomatoes, and whole almonds,
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