Frozen fish

If you have read the story of my stove about fishing nights on the Mediterranean, let’s get one thing clear immediately: eating fresh fish just caught, perhaps caught by you, is an experience that for its aroma, flavour and atmosphere can hardly be compared to any other dining experience. Eating fish is good, indeed veryContinue reading “Frozen fish”

Page #7 – The scent of Mediterranean Sea

As soon as the sun visited London, even if the days and especially the nights are still quite cool here in London, Violetta couldn’t resist and offered you two fragrant and fast fish recipes perfect for these warmer days. Coming from a city not far from the Mediterranean sea, Violetta is feeling nostalgic thinking aboutContinue reading “Page #7 – The scent of Mediterranean Sea”

Spigola all’acqua pazza || Seabass in crazy water

Ingredients: 2 sea-bass fillets 3 spoons of extra virgin olive oil 1 small garlic clove, chopped a small bunch of chopped parsley 4/5 cherry or datterini tomato, well washed and cut in half 2 fingers of dry white wine salt ground black pepper chilli flakes or a few slices of fresh chilli pepper Method: PutContinue reading “Spigola all’acqua pazza || Seabass in crazy water”

Merluzzo alla livornese || Livornese style Cod

Livornese style Cod is a traditional Tuscan fish dish simple and really tasty, and above all it can be prepared in literally 15 minutes. This recipe is for 1 person only, all you have to do is multiply the ingredients by the number of people you are cooking for. Ingredients: 250 g boneless cod filletsContinue reading “Merluzzo alla livornese || Livornese style Cod”

Cinnamon

When I decided to create the “pantry” section, I realised that, in order to write correctly about the various products I use and recommend, I would have had to study. This week it was cinnamon’s turn and I knew I would have had a lot to read because spices have an ancient history and alsoContinue reading “Cinnamon”

Page #6 – Once upon a time there was milk and cereals

Where does the tiramisù come from? There are many Italian desserts that are famous around the world, but I am sure that if anyone asks you to name one of them, the most of you will say tiramisù. It is no coincidence that tiramisu’ is the fifth best known Italian word in the world. ItContinue reading “Page #6 – Once upon a time there was milk and cereals”

Tiramisù alla cannella || Cinnamon Tiramisù

Ingredients: 8 eggs yolks 240 gr. of sugar (120+120) 500 gr. of Lotus cookies (2 packs) a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.) 750 gr. of mascarpone cheese 250 gr. of philadelphia 100 gr. dark chocolate chips 5 gr. of cinnamon powder For decoration: ground cinnamon, cinnamon sticks, darkContinue reading “Tiramisù alla cannella || Cinnamon Tiramisù”

Dried Yeast

If there is one thing that absolutely cannot be missing in the pantry, especially during a pandemic, it is yeast. Preparing bread, pizza and in general all the great leavened products has a great therapeutic value: kneading, caressing, curing the dough during the growing and cooking phase, and in the end the immense satisfaction ofContinue reading “Dried Yeast”

Page #5 – The gift of fire

Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in theContinue reading “Page #5 – The gift of fire”

Homemade Focaccia Bread

During the lockdown we all had a lot of time on our hands. Most of us took the opportunity to bake; I personally tried a lot of different kinds of pizza and focaccia dough, with different levels of difficulty and rising times, that can vary from two hours to three days. Today I’ll show youContinue reading “Homemade Focaccia Bread”