This elegant salad with lovely bittersweet notes is perfect for a light Easter brunch. Beautiful radicchio rosso from Treviso, one of the many amazing chicory types from Northern Italy, has wonderful purple curled leaves and a distinct bitter crunch which is greatly compensated by the sweetness of the ripe pear and the full, nutty taste of the avocado. The high protein content of…
Nowadays we can buy a LOT of ready-made food that can simplify our lives quite a bit. Think of peeled tomatoes and chickpeas in a jar, for example, which free us from lengthy preparations when our busy schedules demand quick lunches and dinners. A lot of this food is not such a good choice. Take for example many ready-made…
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Last year I started working as a consultant, recipe writer and “face” of Italian site www.principessaplatessa.it This website was created by the Dutch Fish Marketing Board (in Dutch: Nederlands Visbureau) to make it easier for Italian consumers to gather information about, among other things, the origins, the fishing methods, the nutritional values and the many possible ways to prepare one…
During the latest Horecava (8-10 January) I’ve been resident chef of Bellavita, THE Italian Food & Beverage Trade Show that represents and presents the best of the made in Italy (if you’d like to have an idea of how great this fair is, take a look at the video on this page). During this delicious 3-day food & drinks marathon…
This salad is inspired by the Thai cuisine, maybe my favourite after the Italian one for the fresh, pure and tangy flavours. Give me a bowl of Tom Yam soup or a Thai curry (vegetarian or not) with rice and you’ll make me happy! Sweet potatoes are almost always eaten cooked and that makes them incredibly sweet. If you eat…
This Summer pasta is delicious, light and fresh, so it’s perfect for a warm day. It’s great also eaten cold, as a pasta salad, for example during a pick-nick. In this case make sure you cook the pasta REALLY al dente because it will keep on absorbing moisture from the sauce getting softer as it does. Raw cauliflower…
The time of sad, unappetizing lunch sandwiches in plastic bags is over, baby! This beautiful salad is perfect for a delicious and healthy lunch at work, the whole year long and especially on hot Summer days. You can prepare it in advance, put it a mason jar – without the dressing – and keep it in the fridge until the…
A few weeks ago I received the Dutch translation of Ursula Ferrigno’s last (2016) book to review. It’s called Flavours of Sicily and has been published in The Netherlands by Edicola Publishing. It’s book no. 19 for famous British cookbook writer Ferrigno who is half Italian, has been teaching Italian cooking for years and is also known for her TV…
Follow my blog with Bloglovin Time for an Easter recipe from my second cookbook, “Cucina di casa mia“. At home we always eat this savoury pie at Easter. It is, along with pesto, the most classic and recognizable dish from Genoa, the city where I was born. My grandmother Maria, the mother of my father, made it every year. As…