If you’re looking for an alternative to pizza, which always challenges us with blood sugar and gluten-free, these Meat mini-pizzas can be super tasty and fun: try them! In the recipe you will find the ingredients to prepare a tasty and succulent base starting with beef, which I asked my trusted butcher to grind from […]
I love salads and am constantly thinking of new combinations that can be prepared with tasty ingredients in a very short time, so here’s how to prepare Three 5-minute salads. Each of these salads will delight both the eyes and the palate, and as they are ready in a matter of minutes, you can indulge […]
A super tasty idea for out-of-home meals that will not make you feel guilty when eating: Lentil and chickpea burgers, the vegetarian alternative to one of the most popular dishes amongst young people. These vegetarian burgers are an excellent way of eating legumes in a less common preparation, which is so tasty that it may […]
What does our lunch box contain today? When Gaia lifts the lid of the container, there are always new ideas waiting for her for lunches away from home, and today’s Legumotti with vegetable ragout and Jerusalem artichokes will be a surprise in terms of taste and energy. Legumotti will provide you with carbohydrates and plant […]
Do you know how the recipe for gluten-free Carnival Fried Tortelli came about? By pure chance, while experimenting with doughs for the Cicerchiata cooked live with the Rieti and Viterbo Chamber of Commerce! Among various combinations of flour, egg and sugar, having obtained a beautiful smooth and firm dough, I thought I would try making […]
This idea for gluten-free carnival sweets came to me from my friends at the Rieti and Viterbo Chamber of Commerce, who, keeping alive an initiative conceived during the Covid-19 pandemic, organised FB lives from theOsteria Le Tre Porte in Rieti to publicise the products of the area by sending to bloggers and journalists throughout Italy […]
For me, the gastronomic journey in the Rieti area has become an annual appointment that has been repeated for three years now and that each time makes me discover new recipes of a cuisine made of few ingredients, authentic and with an unmistakable flavour: this is what Gnocchetti in frasca gluten-free dumplings make you experience. […]
Every year after the Christmas celebrations there is always some left-over Panettone. What can we use it for in order not to waste it? My idea is using it to prepare tasty Sweet-and-sour croutons with left-over Panettone with avocado cream and salmon. There are many sweet recipes to use left-over Panettone, whereas there are not […]
On Christmas Eve we have the tradition of preparing a long-shaped pasta dressed with tomato or walnut sauce, so this year I have decided to share an idea to cook Fettuccine with walnut sauce and cabbage using an artisan pasta made with legume flour and eggs by the pasta maker Spinosi in the Marche region. […]
It was a dream I had had for a long time that of attending a training course that could provide me with knowledge in health and performance cuisine: this is the Health and Performance Chef Master’s Degree course which I attended at the prestigious ALMA, the International School of Italian Cuisine founded by Gualtiero Marchesi. […]
