luglio 4, 2014
Let’s make crêpes. He came out in a quiet summer Saturday afternoon, one of those typically Italian. We had a relaxing walk in Florence, a cold coffee, we chatted lightly over projects and upcoming holidays, searching for the refreshing shade of the elegant buildings. Multitudes of tourists were flowing next to us, an incredible mix of languages, gelato flavours, red cheeks and delighted smiles.
I had two options. Whip up for dinner the simplest crêpes you can think of to enjoy a few more hours in Florence, or opt for the longest and tastiest road. Guess what I chose. Every chance to cook something special must be sized, no matter what. It is just not because I find a deep pleasure in eating well, even though it’s the starting point of many an adventure in the kitchen. The reason is that every time that you can handle ingredients, flavours and smells which make you travel, you must take that flight. You can turn a cozy Saturday in a travel in space and time. If the traveling minds are two, you create dishes which can take you on holidays at the first bite.
We agreed on making buckwheat crespelle with a fried egg, roast ham and grilled vegetables. Our crespelle were close to the French crêpes au sarrasin. I have the most vivid memories of the only week I spent in France in all my live, in Provence, and those memories are all connected to food, food markets, food experiences and food shopping.
A couple of fresh eggs, ripe summer vegetable and a garden scented with flowers and basil created a magic. Read the rest of this entry »
giugno 27, 2014
I walked in the summery countryside, rejoicing with the warmth of the sun colouring my skin. I picked up wild flowers to soak them overnight and make St. John’s water, a magic and flowery water you use the day after to wash away tiredness, sadness and negative thoughts. I sat on my balcony at dusk, in the dark, listening to the crickets and to the countryside playing its night melody, with a cinnamon gelato all for myself. I savored it slowly, letting it melt on my tongue, sending heartfelt thanks the day just passed.
I cooked with passion, fun and curiosity, reaching almost the end of the long list of recipes for the book. I filled the kitchen with fruits and vegetables, because after cooking sausages and lentils for photographic needs all I wanted was a bowl bursting in the colours of melon and peaches. I spent four days working with him among recipes, photos and videos. They seemed holiday days more than working days. The blessing of doing a job you love.
I walked into a golden wheat field, stroking the almost ripe ears of wheat first with my eyes and later with open hands. I felt the summer running through my veins. This made me excited and impatient to share with you some of my projects, as to celebrate the season of sun with a proper pie.
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giugno 20, 2014
I made these cranberry and vanilla rolls for two reasons. The first one is due to my need to do something physical. The more I work on the cookbook, cooking and writing and shooting, the more I need to work out the stress. As I am not such an enthusiastic gym devotee, nor the most constant runner, I choose my workouts in the kitchen. Kneading the dough to later enjoy Italian croissants is definitely a win-win situation.
The second reason is a new cooperation with Madi Ventura, a leading Italian company selling dried fruit and nuts. My love for dried fruit, nuts and seeds is showed in a long shelf of my pantry, completely crammed with glass jars filled with these precious ingredients. I can spend hours watching that shelf, the colours shifting from the hazelnut dark brown to the bright orange of dried apricots. Often chopped nuts are the secret ingredient of many of my recipes, the final touch which deepens the flavour or adds a pleasant crunchy sensation. I’m a generous cook when it comes to sprinkling nuts on salads, cookies or even having them directly from the jars, as a quick and healthy snack.
Nuts and dried fruit and berries have always being so fascinating: they make me think of woods, mountains, hedgerows, legends and myths. In my extremely romantic vision of life walnuts are the fruit of the trees which the witches choose as shelter in the darkest nights and are picked during Saint John night to make their liqueur. Almonds come instead from a sunny land and are rich, sensual, oriental nuts. Read the rest of this entry »