Last week we held a cooking class with some Australian guest. We have prepared a beef tartare for appetizer. Simply amazing! Juicy, tasty, tender, fresh! We made the classical recipe with shallot, capers from Pantelleria, anchovies, parsley, mustard ( just a bit), lemon (just few drops) and extra virgin olive oil. Aswell we’ve cut meat

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Italian Risotto needs a diligent procedures for a perfect resutl!

This is the season to enjoy chestnut in so many different recipes! Must try with chocolate, vanilla or rum, is also fantastic with lamb, pork, chicken and umbelievable with rosemary and many others ingredients… As well, chestnuts can be ground to obtain a precious flour, so you can make bread, pasta and desserts… Has a

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To taste the mushrooms always we wait the fall, but wrong! The spring gives us the Prugnolo, which is a very tasty mushroom has nothing to envy to the Porcini… Yesterday I went in Borgo S. Lorenzo, in the Mugello area and I discovered there was a festival of charity for Africa. In Italy, especially

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So would you say that this eggplant parmigiana is a “light version”?! As you may guessed I have children and I try to prepare foods that are tasty but light! Moreover, it is also much easier to prepare, because instead of frying the Eggplant, you Bake Oven comfortably. I assure you that the result is

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Yesterday I had some friends for dinner, one of them is celiac … So, all courses gluten free!! no problem for that, I made a wonderful Risotto with Asparagus, Sea Bass in a salt crust and sautéed mix vegetables (carrots, ginger and cabbage cut in julienne…) with sesame seeds. And for dessert ? My idea

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Who want to know the secret for making perfect roasted potatoes? 1 kg yellow potatoes serving 4 person. First of all heat the oven at 200 degrees centigrade. Peel the potatoes and cut in cube ( about 3 inches) , wash them in a bowl untill water will be come clear and trasparent (in this

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