From Tuscany with Love: A Symphony of Flavors in our Castagnaccio Recipe
“Tarts and pies have always been part of the meals at my grandmother’s. Like a ritual”
An ode to tomato.
“The Discovery of Tomato has represented for the history of cooking what the French revolution represented for the human society” Luciano De Crescenzo – Neapolitan Philosopher
Tradition is a successful innovation (Oscar Wilde)
If we do not know where we come from…how can we move forward?
Asparagus Elegance: A Step-by-Step Guide to Perfect Pappardelle with Asparagus Sauce
…Everything is always available, no matter the season or the place…
Threads of Gold
It’s incredible what the power of a small flower can do. It can change the way a room looks like or even smells like.
Oh My Cod!
If Pietro Querini, navigator, merchant and, on top of that, Senator of the Serenissima (Most Serene) Republic of Venice had known what the consequences of importing cod to Venice would have been, he would had probably started his own business abandoning politics.
The King of Kings: Parmigiano Reggiano
Parmigiano has no lactose and a fabulous history.
An apple in disguise
What you probably ignore, is that centuries ago, it was common practice for botanists to tie the familiar noun “apple” to any exotic produce in order to make it look harmless or more friendly. Sellable, in a few words. Persian apple (peach) Golden apple (tomato) Custard apple (pawpaw fruit) Cashew apples (cashew nut) Star apple ( caimito fruit) Velvet apples (a type of nectarine) Mad apple (eggplant) Earth apple ( potato and sunchoke) the list is long.