Baked Cod with Potatoes, Cherry Tomatoes and Olives // Merluzzo al forno con patate, pomodorini e olive

Friday, March 24, 2017


As I've mentioned a couple times in the past, cod is one of my favourite fishes. Not because it's a skinny fish, but because of its delicate flavour. Sure, it depends on the kind of cod you use. If you are using dried cod, that's not going going to be very delicate, netiher in flavour nor taste. Believe me, I grew up in a family eating it at least once a year.

Roasted Cauliflower Soup with Caramelized Onion and Walnuts // Zuppa di cavolfiore arrostito con cipolla caramellata e noci

Wednesday, March 22, 2017


Everyone seems to love cauliflower these days. It is indeed everywhere. There's cauliflower pizza, cauliflower mash, cauliflower rice, cauliflower buns, cauliflower tortillas, cauliflower steaks, and I've no idea how many other low-carb cauliflower dishes I'm not mentioning. And I have to admit I'm the first to love those alternatives to carbs, not because I'm on a diet, but simply because I like to try new things.

Beef Stroganoff // Manzo alla Stroganoff

Monday, March 20, 2017


Nina Simone used to sing I put a spell on you, and I'm pretty sure someone put a spell on me because, whenever I decide to make a recipe, something goes wrong. Like the other day when I saw a gorgeous beef fillet and asked for it and the counter lady cut it so badly I wanted to cry. Seriously, how is anyone supposed to cook a fillet with one side significantly thicker than the other?

Savoury Saint Patrick's Day Cupcakes // Cupcakes salati di San Patrizio

Friday, March 17, 2017


I'm not sure it's a thing people say but I'm going to say it anyway, happy Saint Patrick's Day everybody! Although I'm not Irish, I've always been fascinated by this holiday - a dream of mine is actually to celebrate this day in Ireland - so here I am, paying homage to this day with these savoury Saint Patrick's Day Cupcakes. Aren't they beautiful? Well, they were delicious as well!

Agretti with Ginger and Sesame Seeds // Agretti allo zenzero e semi di sesamo

Wednesday, March 15, 2017


They have a lot of names. I believe the most common is agretti but we, Italians, also call it barba di frate (monk's beard) and (a)roscani, depending on which part of Italy we are from. One thing I believe we can all agree though is that they are delicious.