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Cook to Live Better / Cucinare per Vivere Meglio
The flowers that accompany my table settings and that often peep out from the dishes photographed, are grown in our yard. This year I agreed to participate the event “Open Gardens” to make a public tribute to the landscape architect Paolo De Rocco, defender of nature and lover of antiquity. […]
Because my husband is a huge fanatic of asparagus, the month of May is always dedicated to searching out places where it was fresh picked. The quantities we generally buy are pretty large so I have to organize myself to cook it in various ways. One night when I came […]
At home this month we find the moment of the the large work in the garden, but also the joy of the flowers ranging from daffodils to tulips. The colors put us in a good mood and bring about the desire to be outdoors. The kitchen is colored with new […]
At the “Cucinare” tradeshow in Pordenone there was a display that had Sicilian pistachios in many forms from creams to flours or roasted salted whole pistachios. Of course I couldn’t resist the temptation to bring home a bit of that deliciousness. The cupcake that I propose materialized in my mind […]
This intense green chicory is a beautiful plant that is harvested in the spring when the spring rains abound and dampens its leaves. The seeds are sown in late summer and the plant emits tender leaves that die during the winter to be reborn as a fleshy roses in the […]
Grumolo chicory has always fascinated me since childhood. In the fall we would chose a piece of the field and were we seeded varieties of radicchio and spinach that were resistant to the cold of winter. These seeds could germinate before winter, but during the cold season the whole plot […]
The proposals for the Easter menu presented here offer suggestions for a light menu that is easy to prepare and inexpensive. All the ingredients are in season. The almonds and oranges of the second plate evoke the scents of the dove-shaped cake baked at Easter similar to panettone called Colomba […]
This soup could be ideal for Easter Day’s dinner, a lightweight way to end the day after Easter lunch. The flavors are refined and this can be served even if there are guests. If you find mint, you can add a couple of leaves together with the parsley.
