This is the simplest brown rice salad for the warm Summer days, made with tuna, tomato, green olives and an unusual and unexpected ingredient, at least for Italian dishes: a dash of ketchup. My mum always adds a little bit of ketchup to her rice salad and I’ve learned to appreciate its pleasant sweet-and-sour taste in it. I buy a good organic one and…
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…
Voor Libelle TV heb ik onlangs een gerecht gekookt, de gnocchi met spinazie van mijn Oma en Opa. Het is echt een familierecept dat op één van de vele losse blaadjes en velletjes in hun keukenla bewaard werd, vaak zonder beschrijving van de procedure, zoals in dit geval. Alleen de ingrediënten worden genoemd en voor mijn Mamma, Gabriella, was dat…
The gattò di patate (from the French gâteau) is a classic dish from Naples and surroundings. In the 18th century the Austrian Maria Carolina of Habsburg-Lorraine married King Ferdinand I of Naples and brought her French chefs to the Neapolitan court. The influence of French cuisine is clearly noticeable in several dishes from the region, including this delicious potato…
Recently shakshuka has become quite popular thanks to famous cooks and cookbok writers like Yotam Ottolenghi who prepare their versions of this wonderful Middle Eastern dish. Maybe you didn’t know but there’s also a Sicilian shakshuka and this is due to the fact that the island has been ruled by the Arabs for a long time (i Saraceni, as they…