Saffron tagliatelle with sausage crumble on butternut cream.

saffron tagliatelle

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I wouldn’t define myself as an expert on Abruzzo region. I’m not proud of this lack, but, willing or not, it’s the truth.The “information” I have is less than the things I had the chance to imagine through the tales of my two dear friends. Super funny stories and amusing anecdotes that made me laugh, as well as all our friends and the friends of the friends. It is clear that the idea I have of Abruzzo is really positive. Continue reading

Upside-down pear and candied ginger cake

pear and candied ginger christmas cake

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My Christmas will be under the sign of spices and ginger, just to make it clear. I have been thinking about Christmas recipes for a longtime, but actually everything I feel like making (and eating) smell like cinnamon, nutmeg and any other spices as long as they are well matched with ginger. Continue reading

Polenta bread

pane di mais

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One of the things that is really important to me is to not waste food or any ingredients. You should know that the pantry of my kitchen is “much glued” to each other and very deep. That’s why it’s pretty easy that some ingredients could end up at the bottom of each shelf, isolated in a dark corner. Continue reading

Bread pudding with salt caramel

bread pudding

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Do you really need to hear something about this recipe? I remind you that this is bread pudding with salted caramel, and that the bread is a pain brioche. My words are superfluous, I guess, so let me just say, “Try it!”. I can guarantee you that, when the bread meets the flavor of the salted caramel, all your concerns, or eventually, your bad mood, will be an old memory, at least for a few minutes.  Continue reading

My grandmother’s butternut squash “parmigiana”

parmigiana di zucca e pinoli

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Do you remember my grandmother who buys lemons flat out? Besides consuming a lot of lemons, she also is a great cook. At the age of almost 90 she is still able to put the whole family at the table. Continue reading

Citrus “langues de chat”

Lingue di gatto agli agrumifrench version english version italian version (SCROLL DOWN)

After the whole Friday spent in the kitchen and a pretty much busy Saturday always around food, I said I would have given myself a break, which means not cooking for at least 48 hours. In truth, I resisted far from the burners just 22 hours (not even a day!). Continue reading

Kale and spinach spätzli

homemade spatula with kale

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Kale and spätzli are rarely mixed together, at least for me. Spätzli is a typical recipe of Germany, Switzerland, Austria and northern Italy. The kale, in Italy sometimes is known as “Black of Tuscany”, is the main ingredient of some traditional recipes around Florence and Siena.. Continue reading