Beetroot must be on of my favourite root vegetable. I used to know only one recipe with beetroot, that is, the Ethiopian Potato, Beetroot, Tomato, Red Onion Salad. Through out these years I discovered how versatile beetroot is. I have enjoyed it in sweets such as brownie, I really enjoy a beautiful chocolate and beetroot
The weather has suddenly changed in Milan. It’s as if suddenly November is here. Temperature has gone from 35°C to 20°C and it has been raining a lot. I must admit that I missed the cooler season for a lot of reasons even though I don’t enjoy rain that much. Truth: I love it when
I am so overwhelmed by the beautiful news I received on the 19th of August. My best friend Frully gave birth to a baby boy. Welcome to this world Luca, we all have been waiting for you. Congratulations mom and dad! I really can’t wait to see him, as they don’t live in Milan I
I started reading the biography of Gualtiero Marchesi, the founder of the Italian Nouvelle Cuisine. It’s really an inspirational book. It’s about his life and his love for food and cooking. My wish is to meet him, and why not, be able to dine at his restaurant. My next recipe, is a tasty mistake. As
These fritters were a wonderful discovery. I have used the chickpea flour to make an Italian flat bread, Farinata di Ceci (I will post soon a recipe). But I really haven’t thought of making any other recipe. Anyways I came across the Panella recipe in the Saveur magazine. I followed all the instructions and yet
I have just finished reading a wonderful book by Fannie Flagg, Can’t wait to go to Heaven. I just discovered that it was the last book of a series of 3 books. The main character, Mrs. Elner Shimfissle, will be an inspiration in my life. You may think I am exaggerating, but you have to read
These tartlets were a beautiful discovery. I served them as an appetizer. I just made a small change to the original ingredients by adding the eggs. They were tasty, but I realized that if you are greedy on the brie then they’ll be dry. I shouldn’t have Balsamic Vinegar according to Dr. Mozzi, but I
I never thought that truffles made of a mix of cheese covered in different flavours and texture would turn out to be fabulous. I didn’t add everything about the original recipe, and yet they were awesome. Source: Cheese truffles They were absolutely wonderful. They are very cheerful, full of colour and flavour and a creamy