Cook to Live Better / Cucinare per Vivere Meglio
This salad is a specialty of my sister Flavia. We often use it as an appetizer when we organize a meal together for many people. The dish is a triumph of the products of Friuli. The salted pork is from Sauris, Red Williams Pears from Pavia di Udine, 60-day aged […]
I discovered this variety of cabbage for the first time in Poggio Capanne (Saturnia) in Tuscany at trattoria “Bianchina”. The crostini with cavolo nero were a real treat. Cavolo nero is perhaps one of the oldest varieties of cabbage, now mainly grown in Tuscany. A few years ago it became […]
This month you can begin planting new trees in the garden or terrace or at the edges of the garden. If you enjoy color in the winter months, I recommend planting shrubs that produce colorful berries in autumn. This way you will be able to collect useful elements to decorate […]
Cooking food in a packet always produces very soft, delicate, and low fat dishes. Foil or parchment paper can be used for the packet, but I prefer the latter.
Many people think that beans are earthy and rustic. Matched with shellfish, they become a surprising experience, something you usually only find in the dishes of great chefs. If you have the patience to prepare this recipe, you will discover a delicious and impressive dish.
When my daughter-in-law Colleen arrived in Italy she brought some American cookbooks with her. One of her favorites is a book written by a famous New York chef, Mario Batali. While browsing through the pages of the book I found a recipe for baked apples in the pan as if […]
I’ve always had a passion for dessert molds. Whenever we take trips, my husband and I visit shops for the house, always curious to see what’s new. The thing that fascinates me most are the molds that have the strangest designs.
Meat lasagna or baked lasagna is definitely a classic Italian cuisine. A few years ago I tried to make a lasagna of replacing the meat sauce with diced pumpkin because I like to experiment with old recipes using unusual ingredients. I used a very firm type of pumpkin called “Marina […]
