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Asparagus & Zucchini Crumble

Sweet crumbles are my passion: stewed fruit – again – but with a crispy layer that hides beneath its mysteries and its tasty predictions of softness; almost infinite choice for taste and flavoring. You can eat them hot, as they are, or with a scoop of ice cream, or a bit of plain yogurt for a special breakfast. A few days ago, Sara aka Fiordifrolla instilled in me the desire to decline crumble to salty. I’m an impatient and eager to try girl, so I put together the best ingredients in my fridge and pantry, and made this delicious crumble.

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Green peas and asparagus soup, with a coconut hint

Life has a different taste when you get home from work and there is still sun, light and a few hours to play a bit in the kitchen and with your camera. It ‘s like entering another dimension and another life, made of genuine products, slow cooked soups, countryside walks and precious moments of reflection, soft talks with your sister while you’re shredding vegetables. You can smell wet grass, the  shadows lengthen and the pot mutters releasing all its fragrances.

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