Antonella Cooking Classes
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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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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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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In Italy you can find gnocchi made with ricotta cheese and flour (without potatoes), gnocchi with roasted pumkin or beetroots instead of potatoes, with chestnuts flour instead of regular flour. When I start talking about gnocchi, during my cooking classes, I realize that people usually knows just the potatoes dumplings. It’s normal, they are a
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London, 3 years ago, my first week-end without kids, 3 days walking for hours and hours, without a schedule, without “things to do”, just my favourite city, the white sky, the freezing winter air. I ate this soup in a Pret a Manger shop, near Covent Garden. It was the soup of the day, spicy,
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Easy to make and so quick, believe me, this recipe is perfect for a midweek dinner. If you have more time and a pasta machine, try to make the fresh tagliolini by yourself and this simple and poor dish will be a perfect solution for a family Sunday lunch. Ingredients:320 gr. (11.2 oz) tagliolini or
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It’s not a secret that I love Christmas and I love to host in my home the family’s Christmas lunch.Each year when the calendar turns to the first december’s days I start decoranting my house, baking cookies for friends and thinking to the Christmas menù.In my childhood memories on Christmas lunch there was always pasta.Pasta
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Don’t waste your stale bread, grate it and toast it! You will discover like a poor ingredient can give a twist to your ordinary dish! You can prepare the white breadcrumb, grating just the white crumb, or the golden one, grating the bread crust. To dress your favourite pasta – In Sicily, the breadcrumb was considered the
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