The first ones, at the beginning shy among the large leaves, then superb, asking for the kiss of the Tuscan Sun. Pretty in a vase on the table. Delicious in
Thais & Tammy, stirring chocolate ganache.. It’s Ice Cream and Pizza day: lots of waiting and working times that have to be intertwined perfectly, without wasting a minute. Tempering, Pasteurization,
Special Pottery Decoration & Cooking courses Enzo Formisano is the Master of Ceramic who runs Officina Ceramic School. This is his philosophy:The project that I’m trying to realize, with the essential help
Apparently easy, the technique of Risotto requires care and many details. First of all, the choice of the rice. It must be a variety belonging to the Round Grain Type.
Two types of wheat: tender and durum Two types of rice: round grain and long grain Two main (basic) cooking method: starting with cold oil or hot oil Two main
My life is …being in constant motion. A friend, some days ago, defined it “From Car to Kitchen”, always moving… From where I live: to my school in Florence. After
Only a few days ago I posted ” Taste of Spring”, actually hoping in the arrival of the good season, as the weather this year has been really crazy and un-predictable:
O Nocerella, come la chiamano in Val d’Orcia. O Pimpinella. O, come la chiamano al Giglio, Erba Noce. Aggiungetene qualche fogliolina alla vostra insalata, darà un piacevole gusto di noce.
