Dressing Every Shape of Pasta

Pasta for Italians is a serious matter. Italy is the world leader both in production, with over 3.2 million tons, and in consumption (read eating), with the approximately 24 kg per ”Italian-head” per year. Each region, has its own recipe and each region has its favorite format among the over 300 shapes of pasta that […]

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Sage Pesto – For a Change

Almond & Sage Now that sage blooms beautifully it’s compelling to consider some out of the ordinary ways to use this fragrant herb in the kitchen. Sage & Almond Pesto is just the thing, to solve those “what am I going to cook today?” moments. Actually, some time ago a friend invited me to dinner […]

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Risi & Bisi a Veneto Dish

Rice and Peas A typical dish from the Veneto region, in particular from the city of Venice, but also from the province of Vicenza and Verona, based on rice and peas. A dish to be enjoyed especially in spring, when there are fresh peas, the basic ingredient of this delicious first course. For this preparation […]

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The Remains of Easter

Easter this year was a uncomplicated affair. The authorities announced severe measure for those that planned to sneak to resorts or even to go to their weekend house. Most people complied. So we tried to maintain some of the traditions in the quiet of our homes. Surely there was a lot of cooking judging from […]

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Pasta & Beans

Pasta e Fagioli This Italian dish is almost as famous as the pizza, or spaghetti and meatballs. It’s a dish that everybody likes.  As the article in the Guardian says, it is different from region to region, and sometimes from family to family. In fact, my recipe comes from a recipe written in the back […]

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Meatballs: With or Without Spaghetti

In Italy back in the days (and now), meatballs, called “polpette,” were a staple in many homes, but were significantly smaller than the large American meatballs of today. Made with stale bread and ground meat, meatballs in Italy are traditionally served on their own, after the main course of pasta, naturally. Spaghetti and meatballs originated […]

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Time for Creamy Soups

As soon as the temperatures drop along with the leaves, 🍁🍂🍁,when before going for a stroll I need to wear a my new Moncler, and a cap, that is when I start thinking about soups, creams, and veloutés. After a walk in the rain for some seasonal pictures, I had a craving for one nice, […]

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Rocket Pesto

How to taste the rocket The best way to eat rocket is—as with all vegetables—to eat it fresh. Try to wash it well and buy only the one with the green leaves and not yellowed; if you keep it in the fridge, remember to dry it well after cleaning it and to keep it in […]

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Luciana Octopus

It is not Luciana’s Octopus. Instead the dish owes its name to the village of S. Lucia, one of the most ancient and characteristic neighborhoods of Naples, famous in the past for being a fishermen’s area called the Luciani, today the neighborhood is one of the most famous districts of Naples. The Luciana octopus recipe […]

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Creamy Asparagus

Before bidding farewell to this elegant vegetable, I wanted to make one more dish. I can count at least 20 different ways to present asparagus. From the more elaborate such as soufflé to the common with eggs, or rolled in prosciutto. Perhaps because I’m nursing a sore throat—spring changed it’s mind and cooler temperatures were […]

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Versatile Eggplants

There are plenty of good things we can do with eggplants. My favorite ways include the Parmigiana as described here: Dressing Up an Eggplant, and here: Nothing Like Eggplant Parmigiana to Kick the Season. While on a more international vision, once I learned how to make Baba Ganoush—I do not like the store bought ones […]

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Not Your Ordinary Pasta

The latest trend in pasta is the legume-based pasta. Made from red, green or yellow lentils, peas, chickpeas, beans, and even soybeans. It is appearing on the shelves of shops dedicated to natural food and peeping out even in neighborhood supermarkets. How it is made (and why) The pasta is obtained, in all its shapes, […]

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