This little recipe is quick, easy and very, very satisfying. I’ve used the wonderful, dark organic spaghettoni (thick spaghetti) by Bio Alberti made with Senatore Cappelli, an old type of wheat which after the 60’s was almost forgotten and has – luckily – seen a fierce come-back in the Southern regions of Italy. It was originally “created” by Italian genetist…
Hurray! It’s World Pasta Day! And therefore today we eat this delicious. incredibly easy to make spelt pasta with broccoli and lemon. Light, healthy and full of taste and fibres! As an added bonus, this dish is super fast and thus perfect for any working day. If you prefer a vegetarian/vegan version don’t add the anchovies. Buon appetito! Pasta di…
The last couple of weeks I’ve been detoxing, which means getting clean from the inside. I usually do a detox 1 to 2 times per year, preferably during Summer, but Autumn is fine too if it’s not too cold (I usually eat mostly fruit and vegetables, and it is always easier to have light dishes and lots of raw…
This big salad is delicious, nutritious and really filling. It is is also very suitable for non-vegetarians because shiitake mushrooms have a pleasant “meaty” bite. The dressing is simple, fresh and very tasty and you can vary the ingredients, for example balsamic instead of lemon juice, plain tofu and roasted hazelnuts instead of raw ones (I usually prefer to use…