Recipes

I think broccoli give its best paired with anchovies and olives: as in this plate of spaghetti, which I repeat more and more often and it has entered right into my kitchen repertoire.

Why not fry the radicchio?
How come I never thought of it before?

I want vegetable dishes right now: fennel are perfect, even much more with a soft and crunchy crust.

The broth: the simplest but most comforting preparation that exists, the one that awaits you after a day of work, which when you sip it slowly warms even your frozen feet.

There are millions of local traditions worthy of being remembered: I leave you the recipe and maybe you will decide to make this your own.

For example, I prefer risotto with dried porcini rather than with the fresh ones. And what about you?

Today there are Scaloppine on the menu, do you want to taste?

Today I prepared the potato gnocchi perfuming them with wood scent, with the addition of dried porcini mushrooms in the dough.
To season them, crispy pancetta, sage, toasted hazelnuts and lots of Parmesan. What do you say about it?

Put the case of sausages, which are cheap, are tasty and immediately feast: a complete and satisfying dish, warm for autumn evenings, frugal at the right point and not very elegant, certainly, but very good.