I am very fond of Middle East patisserie. There are few Arabian patisseries in Milan, quite good actually, but do it yourself is always better: you can choose the amount of honey, butter and sugar, so it is not too honey, too buttery or excessively sweet.And you can play around with ingredients. Baklava defines a
I was born in a city near the Italian – Swiss border, part of my relatives leave there, as one of my uncles married a Swiss lady, and all my childhood was surrounded by Swiss chocolate, Swiss food, trip to get cheaper Swiss fuel and Swiss television.When in Italy food programs were still new and
Garlic bread is something that the entire world consider Italian (altogether with Penne Vodka), except by Italians: we do not even know what it is… Really, if you came to Italy you know: there is not such thing in our bakery goods, or served in restaurants! Garlic bread is just a WONDERFUL Anglo-Saxon invention, and
Tarte Tatin is one of my favourite desert: always a hit, always a save soirée! You just need apples, butter, flour, sugar and egg and the trick is done…Tatin sisters invented it in the end of 19th century by accident, cooking some apple for too long, so the sugar did caramelize, and placing the pastry
Orecchiette is a typical pasta from the south of Italy, very popular made with turnips tops and anchovies, but you can easily adapt it for any sauce. They are better fresh, but even dried one are not too bad. Pasta is one of the less expensive food in the world, so it’s worth to buy
Oh, believe me, it is SO simple to make an ugly cake! (and that’s not even the ugliest I made in my life… There was once an accident with ganache, and mini meringues and a chocolate cake risen in the wrong way… But it was many years ago, before the blog, before catering… My friends
I do not know what the rest of the world think or feel about eating rabbits, but for Italians and French that’s quite normal. I know, they are cute, nice and so soft (when alive, of course), but they also have a very peculiar taste, beside being healthy, and I like it so much…My father
Just a quick and simple appetizer for an informal dinner: hot smoked mini scamorze (scamozine) wrapped in crispy bacon.Scamorza is an Italian cheese, either smoked or plain. It is made in the same way of mozzarella (both are stretched cow raw milk cheese), but has a dry and harder texture, not milky at all. You
This spicy, tangy, bittersweet noodles are just an experiment. One of my favourite noodles in Yakisoba, but in Italy is impossible to find a single Japanese restaurant able to make it. So, while I wait to eat them in Paris at the end of November, I have to substitute it with something.Using sake, rice vinegar,
Every spring, summer and fall I stuff my pantry with lots of home made jams, marmalades and preserves.Red onions jam is one of my favourite: of course is a savoury jam, not a sweet one you spread on bread first thing in the morning! You can taste it with meat, alone on bread, or as