When we filmed this video recipe, it was winter, it was cold, but I had spring in my heart. We were close to the beginning of a new, intense season of cooking classes. There were a few, interesting projects I could not wait to be working on. My only concern,…
Last week, this blog turned 11 years old. On the same day, February the 1st, we celebrated 1 year of our podcast, Cooking with an Italian Accent, and 3 years of Romula, the company that Tommaso and I created to officially work together, a commitment that anticipated our wedding, too!…
This year the end of summer brought a mixture of nostalgia and relief. They have been exhausting months, not only for the heat and for the long working hours spent in the kitchen. The arrival of Teo, a two-year-old white Spinone dog that we adopted from a rescue house, has…
Saturday evening eating out in Mensanello, our neighbouring farm, is a treat. You get to eat honest food, made with their home-grown ingredients, surrounded by fields of golden wheat. As comforting as eating at home, without the hassle of dishes to wash. Among a wooden board loaded with ripe melon…
As a child, we would buy ricciarelli in boxes at the supermarket. The cavallucci would arrive at home in a paper bag from San Gimignano, my granddad Remigio would purchase them in an old grocery store where he used to shop for everything he needed. We would also buy slices of panforte, sticky and traditional. A few…
Driving back home at the beginning of summer is refreshing. You can almost hear the grass growing, the hedgerows are exploding with white flowers and the fields shine with just the most pale tone of yellow, treasuring the rich green for some more days. You can spot wild fennel from afar. It loves growing…
In a few days this blog will turn seven. It all began as a tasty hobby, not it is my job. This is the place where I can write about my life and the last recipes I've been enjoying in the kitchen, where we can meet, following the rhythms imposed…
Since I opened my blog, the pleasure of meeting new people went hand in hand with the urgency of turning those virtual contacts as soon as possible into real friendships, with a personal tone of voice, with a body I could hug, with the thrill of a proper conversation around a table…