Recipes

I learned to use black olives in the kitchen too late and I just realized that ... they taste like oil. My lack was big, but now my chicken stew has that touch of Nonna Angelina that was missing.
A rich first course, an expression of the Venetian winter at maximum power.
In this time of the year in the pastry shops there were the "Christmas trunks", with the little houses and the sugar pines to decoration: remembering those decorations, my Christmas cake is simply called Rollè and is so stuffed but very simple.
An ancestor of the dessert to the spoon, an ancestral form of creamy and satisfying cake ... when I was young in the winter there was always a bowl in kitchen, covered with foil, which went down to level a few teaspoons at each passage of mine.
The "Rebirth of Dolomites" is the name of this delicious cake, fragrant with hazelnuts and honey, rich and light. And good also in its heart.
Unlike many people, autumn awakens me.
In the past summer months I saw the photos on the social medias...
I decided it was time to cook some recipes from my favorite cookbooks.
And this cake is the best start I could take.
To me, pasta with fish is with red sauce. Even more if it's octopus pasta.
I would like to buy food at the market, wander through and be able to choose the goods on display: I cannot. But I feel lucky to have an empty freezer, because I could choose fresh food and because I still found time to cook it.