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Gnudi, ricotta and spinach dumplings

“gnudo” in the local tuscan dialect means “naked”, because the  ricotta and spinach filling that usually is covered with a shell of fresh pasta in this case is without “clothes”! The dish is really simple, but simple doesn’t mean easy. You will need just few ingredients, but I can say without doubts than the gnudi are
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Topinambur cream

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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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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Spiced pumpkin bread

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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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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