Cook to Live Better / Cucinare per Vivere Meglio
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, […]
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” […]
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 […]
Guinea fowl seem to originate from ancient Numidia (now Algeria). They were probably called “Pharaoh”, faraone in Italian, because they were an animal that was very popular with the Egyptian kings who lived close to the border of Algeria. In fact, guinea fowl are a very regal poultry with their […]
During the month of January, citrus fruits are excellent and it is good to use them as much as possible in the kitchen not only as a fruit. This way we can make lighter dishes that are tasty and contain a good supply of vitamin C. This recipe uses oranges […]
Belgian endive is a vegetable that I use often during the winter stewed with a little beer. This recipe pairs it with pasta and the result is very tasty. This first course dish is a dish containing: carbohydrates, protein, calcium and vitamins.
Legend has it that the “quiche” or pie according to the French actually derives from the German word “kuchen” i.e. a cake that could contain both sweet and savory items like cheese. It became famous thanks to a baker in 1500 from Nancy, France. Lorraine used a mixture of bread […]
The first written recipes were created by the chefs who worked for great noble families who had a professional chef who devoted himself exclusively to cooking and had sufficient raw materials to experiment with new dishes improving the quality of food. I found the recipe for these “kisses” in a […]
