Saffron and Kefir Panna Cotta with Inulin is a dessert that combines the pleasure of tradition with ingredients selected for their functional properties. The signature creaminess of panna cotta is enhanced by the intense aroma of saffron and the slightly tangy freshness of kefir, creating an elegant and surprising balance of flavours. The star ingredient […]
There are some ingredients that pair in a perfect way. Tomatoes, basil, and toasted bread are certainly among them, and they are the stars of this Bruschetta with Sautéed Cherry Tomatoes, Robiola Cheese, and Honey. In this new recipe from my Not Your Usual Bruschetta series, I wanted to start with familiar flavours and add […]
Some recipes are born almost by chance. From a slice of toasted bread, an ingredient waiting to be used, or a flavour combination that sparks curiosity. And very often, these are the creations that end up winning everyone over, just like my Bruschetta with beef tartare, hazelnuts and caramelised onion. It is with this spirit […]
The seventh stop on my Tour of Italy in 20 Gluten-Free Recipes takes us to Veneto, where we discover one of the most iconic dishes of the Veronese culinary tradition: gluten-free Tortellini di Valeggio, also known as Nodo d’Amore (“Love Knot“). This recipe was suggested by Cecilia, who told me how much she loves this […]
This stop on my Tour of Italy in 20 Gluten-Free Recipes takes us high into the mountains of Trentino-Alto Adige, where my friends Gianni and Lorenzo introduced me to a dessert I had never come across before: the Mòchena Brioche. “Mòchena” refers to the Valle dei Mòcheni, an area where traditional baking is closely linked […]
Pan-fried Stuffed Chicory is a clear example of how a simple ingredient can be turned into a truly satisfying dish with very little effort. Chicory, often treated as a side vegetable, becomes the star here: with the right handling and just a few well-chosen ingredients, it turns into something full of flavour and substance. The […]
There are recipes that are not just dishes, but true rituals of conviviality. In Emilia-Romagna, Torta Fritta or fried dough is one of them: golden, puffed, fragrant, served piping hot in the center of the table, ready to cradle the finest local cured meats. For the fifth stage of my Giro d’Italia in 20 Recipes, […]
Vegetable quinoa and buckwheat bake is one of those recipes that truly simplifies everyday cooking: everything is prepared in a single pan, first on the hob and then finished in the oven, with no unnecessary steps and no extra washing up. A small detail that makes a big difference, especially when time is limited but […]
Mashed potatoes and broad beans with sautéed greens is a simple, seasonal and nutritionally balanced dish — perfect for getting even the most sceptical family members to enjoy their vegetables! Potatoes are always a crowd-pleaser and, in this recipe, they give the mash a naturally soft and creamy texture. Fresh broad beans add flavour along […]
Legume pasta with spirulina and red pesto is a recipe that combines intense flavour and nutritional value in a surprisingly well-balanced way. The star of the dish is Spinosi’s egg-based legume flour pasta, an excellent choice for those who wish to bring to the table a complete, satisfying first course that also supports metabolic wellbeing. […]
