Giovedì 17 maggio si è concluso il corso di cucina realizzato per il Comune di Zoppola. È stata un’esperienza molto intensa e positiva. Al corso hanno partecipato 25 persone di varie età. Ho capito che “conversare di cucina” mi dà molta carica ed è un modo diverso e costruttivo per […]
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Riprendiamoci la Vita
Articolo pubblicato nel numero 5, maggio 2010 della rivista mensile “Fuoco Lento” Un nuovo approccio all’alimentazione nella quotidianità per integrare i percorsi terapeutici e aiutare a star bene come “persona intera”. A Lignano, dove si svolgerà dal 14 al 16 maggio p.v. il nostro week-end di salute, considerando la stagione […]
Tagliolini with Scallops and Asparagus
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 […]
The Little Bird
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 […]
April
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 […]
Strawberry Dolcezze
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 […]
Seared Filet Mignon
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
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 […]
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