Galette des Rois

Dessert, cakes and sweet stuff, , , ,

Being married with a French means some French traditions too, especially the ones that feel the void in Italian traditions. One of this is the traditional cake French make for Epiphany. In Italy Epiphany is celebrated every year on the 6th of January, in France is the first Sunday of January. Italian tradition: during the

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Tajine au citron confit

Main Course, On the Spotlight, , , , , , , ,

It has been more than 1 year since my last update. Many reasons, the biggest: our son entered our life one year ago. Shall I say more? Now, to the recipe! Last September my friend Domitilla, coming back from her home town Mondragone, brought us some wonderful organic lemons, directly form her mother’s tree! Is

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Mince pies

3 CommentsDessert, cakes and sweet stuff, , , , , , , , , ,

Well, a kind of Mince Pies. First of all because this are not pies, but tarts, mini tarts. And second of all because I’ve never tried the real English mince pie, so I cannot know if they taste alike. The original recipe, from which those little pies are inspired, is from Modern Classics, Book 2,

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Lamb and artichokes fricassea

2 CommentsMain Course, On the Spotlight, Travel, , , ,

Well, a fricassea, oh my, what the hell it is? Actually it’s something very simple and very traditional in the Mediterranean cuisine: you can find in Italy, Greece and even France. 8 artichokes Juice 1 lemon 700 g lamb leg, cut in chunks 2 tablespoons extra virgin olive oil 1 onion 1 tablespoon flour Freshly

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Verrines with Puy Lentils

1 CommentStarters, ,

As a quick appertizer or a fancy side dish, this verrines are simple and very effective. Why Puy lentils? This are the lentils I have always at home, as they come near-by my in lwas, and the father of a dear friend is a major grower. They are quick to cook and they don’t need

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Foodie presents for your Valentine

1 CommentDessert, cakes and sweet stuff, Travel, Wine, ,

Valentine’s day is near and you don’t know what you can buy for your foodie lover: oh my! Here are 10 (foodies) suggestions: A wonderful artisan foodie gift from Foodzie. Chocolate from the chocolate masters of the world: Valrhona o Richart. An awesome, incredible, unforgettable dessert by Pierre Hermé. One of the most beautiful, strudy

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Le déjeuner sur l’herbe

Starters, Travel, ,

Traveling around France in low season, sometimes mean you won’t find a restaurant open, especially if you travel off the beaten track. But is there another way to travel? 😉 Lost in the countryside, far from any “big” town, the only thing open is the local épicerie, what do you do? Well, you simply enter

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Sourdough Bread

Bread,

I recently had the fortune to put my hands on a 22 years old pasta madre, levain, sourdough (kind courtesy of Semerssuaq*). I was always afraid of sourdough: I mean, it’s alive! What if it dies? What if I kill it??? Well, apparently it’s not so simple to kill it! If you take good weekly

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Pasta with leek, endive and bacon

3 CommentsMain Course, Starters, , ,

A few months ago I opened another food blog, in Italian, and I published the recipe that it’s at the base of this pasta. While I was cooking it I though it could have done a perfect side dish, *and* a perfect pasta dish 🙂 For 2 people 200 g high quality pasta, short kind

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Stuffed and roasted guinea fowl

Main Course, , , , ,

A good stuffed and roasted guinea fowl is something merry and wintery, that will add to your post-holiday dinner a reminder of the late Christmas and New’s year celebrations. 1 guinea fowl (enough for 4 to 6 people) For the stuffing: 300 g chestnuts, peeled and boiled (our chestnuts were a courtesy of a fellow

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