Ravioli filled with tomato bread soup
The tomato-bread soup (known also as pappa al pomodoro) is one of the most famous dishes of the Tuscan culinary tradition, with a large number of variations, I’d say every family has its own recipe....
View ArticleFresh spelt pasta with dried mushrooms dressing
Yet Emiko said it: don’t spread yourself too thin. Do not use all of your strength committing yourself into too many activities, otherwise at some point all your energy will slip out of your hand,...
View ArticleFrom the pages of an old book: fresh lemon tagliolini
Before Elizabeth David and Joanne Harris, before collecting cookbooks, memoirs of passionate cooks and any other book about food and the related world, before of all this there were two books that had...
View ArticleCocoa Tagliolini with “cacio e pepe”, cheese and black pepper
I’m slowly coming back to my (almost) normal life, after months of hard work. Coming back to the normal life to me means that, when I get out of the kitchen door, I can turn left and enjoy the view...
View ArticleChickpea soup with rosemary maltagliati, warm as an Autumn sunset
I told you so many times how I greeted reluctantly the past summer. I was in love with its free and playful mood, I thought I could not find equal emotions in the following months. Oh, and the summer...
View ArticleGrandma Menna’s Kitchen: ravioli
If Grandma were a dish, she would have been home made pasta, ravioli, actually! Since I was young, Grandma used to make homemade fresh pasta on holidays. She closed herself in her kitchen and she came...
View ArticleFrom the Medieval frescos to our table: tagliatelle paglia e fieno with Cinta...
Lately I spend several days a week in Florence. I’d rather have a tomato bread soup made as the Florentines do than how my grandma taught me, which is the Sienese way. Please, don’t tell her! Despite...
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