You know those recipes you can no longer do without? Herb-marinated chicken salad is definitely one of them. I therefore decided to share it at the beginning of summer because it will be the ideal solution for many occasions, from a trip to the mountains, to a lunch on the beach or in the office, […]
When asparagus is in season, we can indulge in cooking it in a variety of ways, and here is an idea for a vegetarian one-course meal: Dairy-free asparagus loaf. For someone like me who comes from a family of producers of Parmigiano Reggianogiving up cheese is not easy, but I am often on the lookout […]
Prior to Covid, street food events had become a must-attend event for cooking enthusiasts, and these Supplì with Balsamic vinegar and cooked shoulder ham would have been the perfect protagonists of a snack with friends in the name of good food and regional flavours. So, I wanted to share them with my work colleagues, turning […]
Are you short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel! Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them […]
Nature is coming back to life all around us with an explosion of flowers and plants, including edible wild herbs and aromatic herbs, so what better idea than to prepare irresistible Vegetable omelettes with herbs? They are the perfect solution for preparing a healthy, naturally gluten free and carbohydrate freedinner to accompany other seasonal vegetables […]
Mini Easter pies with artichokes are my single-serving version of the Easter pie the Easter classic and symbol of rebirth par excellence. Prepared with the ever-present brisé pastry, in the filling, in addition to Swiss chard, I used artichokes and quail eggs for an irresistible taste. If the weather and temperatures permit, with Mini Easter […]
Welcome Spring! And what better way to do this than by preparing a Creamy beetroot risotto to pay homage to the pink colour of the blossoming trees? Because the typical pink colour of the peach tree is given precisely by the beetroot, which we can buy already cooked, perhaps baked, from our greengrocer. Creamy beetroot […]
Easter is approaching and with it the traditions of Easter sweet and savoury recipes with which we celebrate it. This year I thought I would share with you the recipe for a biscuit that I love and that was the star of the course dedicated to Italian Biscuits: I am talking about the gluten-free and […]
Rosa di Parma is not a flower, but a rose-like roast. Its name comes from the way the roast looks like: being fairly rare, the meat is similar to a rose and the origin is confirmed by the ingredients used to prepare it, namely Prosciutto di Parma and Parmigiano Reggiano. Rosa di Parma only contains […]
How to prepare a Pinzimonio that no one can say no to? A cream of Radicchio Variegato di Castelfranco and grilled Parmigiano Reggiano rinds for a recipe that is also anti-waste. Radimonio? A cream made with Radicchio Variegato to make Pinzimonio irresistible The journey to discover the products protected by the Consorzio Tutela del Radicchio […]
