Growing up I would not have thought possible to find fascinating that bowl of greenish soup that represented part of our dinner at least four times a week throughout the year. The minestrone would come straight from a bag from the freezer, always the same brand as mum loved that…
I've been meaning to write this post for quite a while now, as I've been thinking about this recipe since I goy the inspiration reading the menu of a restaurant in Siena, while standing outside waiting for friends to arrive. Do you read menus while walking by restaurants? This is…
May I ask you something? Usually this question arises during a cooking class, after the market visit and after my enthusiast praise for seasonal vegetables. Where are the vegetables on the menu at the restaurant? I thought they would have a predominant role in Italy, but they barely serve vegetables during the…
There are tears of joy, sorrow, disappointment, anger, crocodile tears and even chopped vegetable tears. These are traditional tears, a subtle alchemy given by chopped onions, wooden cutting board and a sharp knife. Before blenders there was this ancient ritual of hand-made battuto - vegetables minced by hand on a cutting…
If I was not stuck by the snow in Pisa airport last Friday, which for me that I'm writing is actually tomorrow, I should be now in Belgium for the last day of a mini Christmas holiday, a long weekend with friends to discover a part of Europe that I…
Hello from London! Today I'm sitting in a cosy kitchen in London, the sky as you can easily imagine is leaden gray and it is also fairly cold. What am I doing here? let's step back a few months... As soon as I knew that my contract wouldn't have been renewed I…