Beet and White Bean Dip // Dip alla barbabietola e fagioli bianchi

I love hummus so much that a couple of weeks ago I didn't simply make a hummus but two. One was a fava bean and spirulina hummus; the other a sun-dried tomato and wheatgrass hummus. Why am I talking about them? Because they had something in common with this beet and white bean dip, they all were delicious!

Super Summer Pasta Salad // Super insalata di pasta estiva

August has already come to an end and soon Summer will be over soon and I realised that I've been short on salads this year. I did pasta, fish, meat, snacks and desserts, and I (almost) completely forgot about salads. It's probably because that's what I've been eating most of the time and I wanted to do something different for the blog.

Pink Peppercorn and Lime Dogfish // Palombo al pepe rosa e lime

Last winter, my mother bought a lot of different species of (frozen) fish to make a soup if I'm not wrong. But that's irrelevant. My point is that she bought too much of some fishes and dogfish was one of them and since she had no idea whatsoever to cook it I claimed it as mine. As if somebody else was interesting. But who cares, right? More delicious dogfish for me.

Buckwheat Bread // Pane di grano saraceno

I've been trying to stay away from gluten for a couple of weeks now to find out whether or not it is the cause of some health issues I have (I'm still trying to figure that out, to be honest) and that brought to my attention how hard to it is to find good gluten-free bread. They are usually low in everything - especially fibers and proteins - but carbs. Another thing I've noticed is that most recipes online call for ingredients such as xanthan gum, tapioca starch, or other ingredients I don't have in my pantry and that are not very easy to find where I live.

Greek Yogurt Banana Split // Banana split allo yogurt greco

I don't think I need to tell you how much I love bananas. I love eating them like a monkey. I love making ice-cream with them. I love them as a sweetener in my desserts. And I obviously love them split.

Deconstructed Moussaka // Moussaka destrutturata

My French mother who is obsessed with Greece and Greek cuisine would often make moussaka during my teenage years and having been the typical Italian teenager who hates vegetables, I would never eat it. I've given it a try only 3-4 years ago and fell in love with it.

Lupini Bean Salad // Insalata di lupini

I've always been fascinated with lupini because of their yellow colour. Then one day, about 5 years ago, I decided to try them and their taste ruined them for me. They were disgusting. Now I don't know if that's normal with store-bought lupini or if my tastes have changed over the years - I bet it's the latter though -, but I do know what I love them. And I also love preparing them myself.

Tagliatelle with Tempeh and Mushrooms // Tagliatelle con tempeh e funghi

It's been months since I first tried tempeh and now it's my new obsession. It tastes so good, I don't even know if I'm ever going to eat tofu again. Why even bother, right?

Salmon with Mango and Radish Salsa // Salmone con salsa di mango e ravanelli

Salmon with mango and radish salsa.... sounds delicious right? Well, trust me, it really is!

Raw Peach and Coconut Mini Cake // Mini torta crudista alla pesca e cocco

I know that I said I don't believe in desserts made almost entirely of fats - even if those fats are the healthy ones - and yet here I am with a dessert made almost entirely of fats. To my defence, I wanted to have something sweet, fresh and raw for breakfast and this was the easiest way to get what I wanted.

Buckwheat Penne with Zucchini and Zucchini Blossoms // Penne di grano saraceno con zucchina e fiori di zucca

Buckwheat is one of those grains I love so much I would eat every day. So you can imagine my joy when I saw on the supermarket's shelf buckwheat pasta made of, guess what, buckwheat! I know it sounds pretty obvious, but believe me when I tell you that finding 100% buckwheat pasta where I live is a real struggle since there always are other flours such as corn and rice.

Chickpea Pizza with Zucchini Blossoms and Cherry Tomatoes // Pizza di ceci con fiori di zucca e pomodorini

I can't believe how long it has been since the last time I made pizza and the reason is quite simple: there's a restaurant very close to my house - it's only a 5 minutes walk away - that makes the best pizza I've ever eaten. Still, as delicious as it is, it's not the healthiest of the foods which is why I decided to make another unusual pizza, this chickpea pizza, so that everyone can enjoy it, from those on a diet to those who can't eat gluten. And basically all you need to make it is chickpea flour.

Ginger Lime Roasted Chickpeas // Ceci arrostiti allo zenzero e lime

When it comes to snacking, I prefer sweet over savoury. It's just that having some fruit is way easier and faster than having to prepare a savoury snack like popcorns, for example. Unless it's microwave popcorn which I obviously don't eat. So I usually have an apple with some yogurt as a morning snack and some other fruit with some nuts as an afternoon snack. The problem? Apples aren't in season anymore.