Do you know about the origins of the TORTELLINI SHAPE? Everything begins with a vicious war between MODENA and BOLOGNA, started with the robbery of a bucket. The OLYMPIAN GODS come down to Earth and decide to rest in their usual hotel, where the owner spies on VENUS, t...

August 15, 2018

Did you know Ricotta cannot really be considered a true cheese, as it is obtained from the whey without the curd? While on the Amalfi Coast you must absolutely try the one from Agerola, my favorite in the world.

-serves 4-

200 g (7 oz) ricotta
1 T sugar
100 g (3.5 oz) m...

July 21, 2018

Gragnano, next door to Naples, that's where the dry pasta made with durum flour originated. 

Pasta makers were drying their pasta on the main street to capture the mountain breeze mixed with sea air back.

-serves 4 people-

1 pound Calamari Pasta from Gragnano

2 pounds...

July 13, 2018

Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient Romans as a dressing on their food. It’s a delicacy!

-serves 4 people-

1 pound Vermicelli pasta

4 Tbsp Colatura di Cetara

4 garlic cloves, sl...

December 28, 2017

Have you ever had a dinner sitting at a vintage Singer table? I really think it’s a romantic, nostalgic moment and the sweet, fleshy Mediterranean mussels are just a perfect combination! Let me say that I just tailored your food this evening!

December 20, 2017

Mantova Pumpkin is the queen of Italian pumpkins and its seeds mustn't be absolutely wasted, they need drying and than after having put them in oven taste them! The sweet, unique and delicate pumpkin flavour makes this product particularly suitable for the preparation...

I was in Robe, South Australia, when I cooked my first Scotch Fillet: New Years Eve, lots of alcohol in the cupboards and fresh herbs from our garden in Adelaide……..

-serve 6-

1,5 kg scotch fillet

1 garlic head, crushed

150 gr rosemary leaves, chopped

150 gr basil leaves, c...

December 29, 2016

Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look!

-serves 4-

400 gr of plain flo...

When at the Cheyenne Botanic Garden in Cheyenne in November, we organized a cooking show to teach how simple is to cook a real Italian pasta with seasonal ingredients. Basil will not probably be local, but Brussel sprouts simply are the little pleasurable diamond cabba...

....while here in Adelaide I just thought I would like to cook with local ingredients, the same way I would do back home in Italy. And this is what happened today.

-serve 4-

200 gr lollo salad

200 gr curly escarole

200 gr kage, already cleaned

half mango, chopped

100 gr leek...

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