Month: February 2013


This month, the shortest of the year, celebrates very some special moments: carnival, the beginning of Lent, and the day of lovers. February comes from the Latin word “februare”, meaning to purify. In the kitchen, we could say that after the excesses of Christmas and the carnival this month we […]


Caraway Scented Cabbage Strudel

Cabbage is an ingredient widely used in Eastern and Northern Europe. If you happen to go to Croatia or Slovenia in the winter, you will find it as an accompaniment to pork served as a cabbage strudel. Whenever I tried this dish I felt the desire to learn the recipe, […]


Sea Bream Baked in a Salt Crust

Fish baked in a salt crust is a simple and excellent way to cook it, provided it is fresh. This preparation is suitable for sea bream, sea bass (or bass), red snapper but also a simple trout and in general the whole fish or tropical fish such as “red snapper” […]


St. Valentine’s Day Menu

February 14 – St. Valentine’s Day, A Menu for a Romantic Evening Puntarelle Salad Cream of Leek Soup with Shrimp Snapper (or sea bass or sea bream) baked in salt with Ginger Sauce Thyme potatoes Baci di Dama Cookies The recipes are all come from the blog. This dinner can […]


Puntarelle Salad

If you happen to go to Rome for a short stay between November and March you will certainly find puntarelle in restaurants and vegetable stands. Puntarelle are a chicory variety which contains a heart composed of many protuberances. If the chicory is fresh you can use the entire plant. The […]