Cook to Live Better / Cucinare per Vivere Meglio
This dish was invented from the idea to use scallops, a shellfish typical of the Venetian lagoon which are in abundance and quality of fish in my country, in another way. Normally they are frozen and thawed but in this time of year they are sold carrying their freshly caught […]
Once upon a time there was a child who lived in a big city on the top floor of a tall skyscraper. The child looked out the window and saw only buildings and the sky. At home there were no plants because no one had time to take care of […]
Spring is finally here. Nature has been renewed and the grass is dotted with colored spots. It is time to detoxify, drawing from the things that the season brings us. we could say that April’s symbol is eggs. In the normal cycle of the year, spring was the time when […]
Meringues have always fascinated me. They are soft and light with an airiness and sweetness that seemed unattainable in my kitchen. After several attempts and failures I have found some ways to make the recipe I am presenting. Before describing the the recipe it is necessary to inform you that […]
The recipe requires a very expensive cut of meat. However a special occasion can help you create an elegant dish in little time. Cut 4 medallions at the thinnest part of the fillet (filet mignon) around two fingers high. This way you have steaks no more than 150 grams each. […]
Crème brûlée is a popular dessert in both Italy and the United States. The recipes are varied and almost always have very imaginative names. A famous American chain of housewares and gourmet packaging presents the description of the recipe and a small tool that produces a flame that can caramelize […]
I created this recipe one evening when I wanted to do an original dish, light and vegetarian, suitable for Colleen (my daughter-in-law) who does not love meat. Artichokes are part of the tradition of my family from December to April, so I try to provide this vegetable at least once […]
Eggs and asparagus are a classic pairing in Friulian cuisine. Asparagus grows in many agricultural areas of our region and we are famous for asparagus from Tavagnacco, Fossalon, and Gorgo di Latisana. They can be white, green, and violet. From April to late May I like to make this shoot […]
