Antonella Cooking Classes
Tagliolini with black kale You can imagine how much I love cooking, but I need to say that some days can be challenging even to me. We are currently 5 in this home. Everyone has lunch and dinner in and everyone has personal needs. Few vegs, lots of vegs, very few meat (me!), pasta cooked
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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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Candied fruits. Someone hates them, someone loves them. I have always been part of the first ones, small chunks of candied orange peel or candied pumpkin have the power to keep me away from cassate, cannoli or christmas panettone. For the same reason I was not a big fan of the senese Christmas cake, the
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I grew up in the kitchen. The kitchen was the house’s room where I spent most of my childhood, doing my homework, reading or watching my favourite tv series, while my mothers was cooking our supper, a “crostata” or a cake. When I started cooking, first as a simple passionate, my family recipes, my family
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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 “scacciata” is a sort of flattened pizza, typical of Catania, my city. Omnipresent on the Christmas Eve dinner table, during my childhood this dish was a Saturday family dinner classic. The dough is crunchy outside and soft inside, with a rich and tasty filling… soo good. A proper scacciata catanese needs the “tuma”. The
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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 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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The food the you see on my blog is the food that I usually cook for me, family and friend. I know, it may seems normal but… not, it doesn’t. I love cooking and testing new ingedients, taking photos and writing too, the blog is my personal playground, an open door of my virtual home
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