skip to Main Content

Home made goat ricotta cheese and roasted fruit

Everytime a child says I don’t believe in fairies, there’s a a little fairy somewhere that falls down dead. Peter Pan.

When you stop believing in a dream, it happens the same thing. A fairy dies, a flower closes down, a star burns out, a smile fades away. That’s why you must keep on believing in your dreams, whatever happens, that’s why I keep on believing my dreams, no matter what.

I have many dreams, some are more realizable than others: likely I won’t end up on the stage of the Wembley stadium so that Robbie Williams could sing me a song, like, say… She’s the one, but there are other dreams that I feel here, close to me, so close that if I stretch out my hand I can almost graze them and tickle them.

And yet, there are days when even the more achievable dreams seem too far, wrapped in a thick cotton-like fog. Even though the dreams are made ​​of intangible breaths, the best way to reconnect to them is getting active, doing something concrete.

Read More

Matcha Creme Brulé


This is just a quick post to let you know that our G2Kitchen Spring Issue is on line! Unfortunately we won’t translate it into English this time, even though you can enjoy the freshest pictures we have gathered! I wrote about fresh and quick lunch boxes to enlight your lunch break at work or at University and presented my home town, Colle di Val d’Elsa. We had also a mutual task: choose the colour that most represents spring for us and describe it with emotions, images, suggestions and a recipe. Guess which colour I chose!

Read More

My Canelés de Bordeaux and my Carnival fancy dresses

Today is the last day of Carnival, Mardi Gras. In my own julsian calendar (that is the calendar made in my image and likeness) this means that there are just a few hours to go before I can say with granitic confidence that Spring is here! Yes, methinks Carnival has always been the last obstacle that stands between me and the spring, the flowers, the warm and scented air, the picnics in the garden and the nice walking in the Florence city centre, when the air takes that indefinable colour that makes you say that, yes, there we are, we’re living the sweetest time of the year.

Although I’ve not been celebrating Carnival in the last few years, I can still remember that time when I used to come back from San Gimignano Carnival parade or kid disco dance with confetti everywhere, even in my underwear! Looking back, nine times out of ten I was sick at home instead of wearing fancy dresses, but I can still draw my own personal top five memorable Carnival fancy dresses.

Read More

Véronique’s crêpes with salted butter and raspberries

Today I’m loving myself. A lot, indeed! I’ve carefully combed my hair – despite the fact that I look like Marge Simpson as soon as I wake up -, I’ve put on a little make up, a touch of mascara and lip gloss, I’ve chose the clothes that I usually save for my special occasions. I didn’t want to talk about Valentine’s Day today, I admit it. Why? um, because I feared to resemble a sad martyr (anybody loves me, I won’t find anybody to share my life with, I will be found three weeks later half-eaten by Alsatians*…) or, on the opposite side, I was afraid to sound false speaking of love when love is not here.

Wait! Wait! a bell rang, or rather it was a gong! Of course love is here! I love myself, I really love this little Juls who decided to live her life following the LOVE! Which love? Whatever! Love for what she does, love for her family, love for her friends.. isn’t it just another shape of love? It’s so nice to be in love with love!

Read More

Galaktoboureko – a Greek phyllo custard pie and my love for Greece!

Galaktoboureko

Once in a while I feel like Greece, I feel one of those cravings deeply rooted in your stomach that makes you leaf through a written and bookmarked guide, daydreaming. How many times have I been to Greece? Well, let’s see, not counting that time when I came close to it but then I gave up because I couldn’t find a travel mate… more or less… never! Yes, I reckon it sounds a bit weird, but Your Honour and members of the Jury, this love has its good reasons, and if you grant me a little time I can explain you my good reasons!

First of all, I studied Ancient Greek at high school for 5 years. There was the aorist, the perfect and all those hypothetical periods not easy to understand, the Rocci dictionary that made me lose sleep, sense and diopters, irregular verbs and the metric… but along with these terrible threats there were poetry, drama, myth, beauty, culture, humor, deep passions, timeless art and philosophy. This caused a spark of curiosity that crept into my heart and into my head, I became curious to finally see and live that land that had so influenced my teenage years.

This is the noble, dignified and dignifying reason. Then there’s another one… I just feel like Toula Portokalos, but really so much! For those who do not remember Toula, she is the star of My Big fat Greek wedding.

Read More

Pork sirloin with milk and white truffle

Last week, looking for a meat recipe to enrich with truffles, I went back in memories to a typical Sunday morning of a few years ago… one of the many wintry Sunday mornings spent in San Gimignano, at my grandfather’s house. While my aunt and mom were cooking, I would pick up pine nuts with my cousin Margherita and my grandfather in the local park, or, growing up, we would have our first strolls in town, looked up with caring eyes by all the inhabitants of San Gimignano, leaning out the doors of shops and bars. We were the daughters of the little twins, and therefore recognized by everyone! Pork sirloin cooked in milk was one of the dishes we used to welcome with more joy coming back home. Its softness, its creamy and velvety gravy and the richness that made it a perfect second course to enjoy on cold winter mornings… these are cozy memories I cannot forget!

Read More
Back To Top
×Close search
Search