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Orecchiette pugliesi and a few things I learned from them

orecchiette cime di rapa

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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My never ending summer

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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Pumpkin risotto

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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Wild fennel pesto

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Runny egg yolk ravioli

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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Ricotta dumplings, springtime and good proposals

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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Sun dried tomatoes and almonds pesto

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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Pappa al pomodoro, a Tuscan tomatoes and bread soup

The first time I visited Florence I was a young tourist; those three days of many years ago I remember  a very cold weather and my inappropriate coat, the stunning city view from the Piazzale Michelangelo, the silent atmosphere early mornings – well my Hotel was located in the old city centre, closed to the
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Cauliflower and split red lentils soup

I said “welcome” to the New Year sitting beside the Thames river, looking at the fireworks, so grateful to be again in my favorite city with my family. Grateful yes, 2017 has been a good year, rich of professional goals, really hard moments and unexpected conquests. I’m not that kind of person who loves to
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Cuccia, legumes and wheat soup

Working with food means researching and testing new eating habits. Nowadays the request of vegetarian or vegan dishes is growing more and more. New ingredients are appeared in my kitchen such as quinoa, various seeds, powder yeast, vegetable milks and so on. Some of them are now a new habitude in my diet, like almond
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