Even though the air is still cool, I have now entered the mood of summer and colours and I can’t go back to grey, neither with my clothes nor with my food! Basmati rice with curry, tuna and peppers fully expresses this feeling. And it is nature that helps us to be colourful, because going […]
Why Crostini with non-liver pâté? Tuscany is the home of liver pâté and Florence has become our adopted city because it is in this splendid city that Gaia and Nico are followed by the Meyer Hospital diabetology department, directed by our splendid Doc., Sonia Toni, who is always present, even at a distance, with timely […]
In addition to bread and jam, one of my favourite breakfasts is with Soft apple and cinnamon cake, although I love any baked desserts made with this fruit that accompanies us all year round and which – especially at this time of spring when we are waiting for the great gifts of the warm season […]
I had promised you a journey into gluten free bread, so the must stop is this Flaxseed dark bread. In addition to using a preparation rich in fibre and sunflower seeds, I thought I would also add flax seeds to benefit from all the qualities they contain. Taking care of oneself by eating good bread […]
What is Supplì? A rice ball containing succulent fillings that will satisfy any palate. And why this Viva l’Italia vegetarian Supplì? Viva l’Italia vegetarian supplì for the SuppliTiamo contest Those of you who have followed me over the years know of my rice-related adventures and especially of the Risate & Risotti event from which my first participation […]
During National Coeliac Disease Week, I couldn’t help but share a recipe for a wonderful gluten-free assortment of white bread, the food that is the main challenge in the daily lives of those who cannot eat gluten. My choice went to a fibre-rich preparation, Preparato Universale per prodotti da forno Massimo Zero, because fibre is […]
We finally have a chance to get out of the house and enjoy nature, the temperatures have risen and the colours around us charge us with energy, so the plates get coloured too: Pink chickpea hummus with chickpea Sfogliette. This is the effect that colours have on me. Chickpea hummus turns pink to accompany a […]
Soft potato focaccias for me are indelibly linked to my paternal grandmother. In fact, for many years, the tradition in our house was to make bread once a week, in large quantities, to be baked in the wood-fired oven on the farm. The thing I remember most pleasantly is the time when we could eat […]
Do you know the irresistible texture of bread baked in a wood-fired oven? When the crust, under the blade of the serrated knife, makes that unmistakable sound that already gives you a foretaste of the pleasure of the taste of bread? Crispy bread in casserole is a gift for the senses: it is for the […]
For ten years I have invariably cooked traditional dishes on the celebration days of our Catholic culture, but this is the first time that a large-sized leavened dessert has satisfied me 100 per cent! I have never tasted a soft and fragrant gluten-free Colomba Pasquale like this one, prepared with simple (albeit numerous!) ingredients and […]
