Papaccelle filled with eggplants
Here I am, back from the milk-day that I told you about few days ago :-) It was very exciting, and in the next few days I'll post some pics to give you an idea
Sartù
Come vi ho accennato qualche post fa, durante le vacanze di Natale sono stata nella mia città natìa; non mi sono trattenuta tanto, e quindi ho potuto girare...
Invernizzi – Raw milk robiola cheese
Third appointment with Stefano Mariotti and the relaxed and pasturing cheeses. This time, we change farm; the two previous times, if you followed this topic...
Parco Produce – Classic pecorino
Here we are with the second Pasto Nudo experiment with the happy cheese :-) The farm that produces it is the same as the other time, and I have to admit this...
Parco Produce – Sheep's smoked ricotta cheese
The one I liked most between the cheeses we received for our first experiment, is this. Or, I should say that it is the one I "adored". May be because I...
Wild cacio cheese
Here's the cherry for your cake :-) And also for mine... as I have always postponed the studying of the cheese chapter, first of all because I had a poor...
Paolo Cacciani – Cheese and pepper
I met Paolo Cacciani three years ago, when we took care of the graphics for his cookbook, Il gusto di Roma - The taste of Rome, which you can see here, on...
Conscious chef
Being a chef is a difficult and tiresome job: you must have strong nerves, be very fast and precise, able to do many things at once and supervise what...
Almond pastries
Before you say anything, I must tell you that I adore almonds, no matter their shape or preparation. Fresh, roasted, salted, crushed into flour, turned into almond milk, they are one of my favorite things ever, including their scent and texture. Think that for years now I haven’t been using cleansing milk to wash my [...]
Cheese canederli
Often during the week, Francesco's parents go around to visit fairs and markets, and a couple of weeks ago they brought us a treasure! They were at the...