This is an easy recipe that my grandmother used to do quite often.

Patrick bought a hundred tomatoes, he likes them and because we were in Italy he brought back so many… so I used them now that they are ripe before they get bad…

The tomatoes are better red and ripe, if they are big you can cut them in halves and make two stuffed halves out of one tomato, if they are medium-small like mine you can cut the top and empty them, then you will have a nice decorative cup for your tomatoes.



Love Friends' Food | March 8, 2016 | By

Nathalie is my swiss friend, neighbour, cooking guru (she is a trained pâtisserie with a real talent in the kitchen) and many other beautiful things that she is (funny, patient, generous… and tall).

When I moved to the farm in Switzerland from Milan she was the first friend I made as she always walks by the farm with her lady dog Chaya.

Nathalie knows a lot about plants and food



Dessert & Jam | February 10, 2016 | By

How could this blog possibly be an Italian food blog without tiramisù? 

When I speak about tiramisù with non Italian people I always feel that abroad there is this idea that we eat as much tiramisù as pasta, every day, several times a day… Well not exactly… it is good, don’t get me wrong… but once in awhile is enough as it is a very energetic dessert (Tiramisù litterally means ‘lift me up’..).



Fish | January 29, 2016 | By

This is a nice, healthy, delicate but tasty, alternative to the classic hamburger. You can use tuna, like here, but also swordfish. Add ginger and lemon peel for a fresh and spicy flavour. You don’t need a grinder but a good sharpened knife to break the tuna into small pieces. You can also use a mixer, that will be certainly faster.



Vegetables & vegetarian | January 29, 2016 | By

This is a very simple everyday recipe, a way to eat carrots with the twist of adding a herb like rosemary that gives so much scent to the carrots and also adds some fresh aftertaste to the otherwise boring butter.



LOVE_PinaGiuseppina (Pina) is my inspiration and source of secrets for baking.

She is my aunt and she lives, with her husband -my uncle- Aimone, half hour from Milan, in the town of Saronno, where the famous Amaretto is from.

She is a tireless baker and for her recipes she follows few famous Italian pasticcieri, but her absolute favourite is Luca Montersino, for which she has a culinary crush.



purple green 1My third and last of my three-colours green-juices post-festivities detox-session! As I explained in the previous post (orange green juice) the fact that these juices are based on fruits and vegetables of specific colours is not just a visual indulgence. In fact these colours are the ones of “phytochemicals”, non-nutrients that play an important role in our metabolism by activating/deactivating physiologic processes.



orange green 1This is another recipe for a healthy juice that you can drink instead of eating whenever you feel intoxicated, both by too much food or by a cold/flu. I either have 4 or 5 drinks of 350ml for the whole day or else I have three, one in the morning, one at lunch and one in the afternoon and then I have some cooked vegetables for dinner with some light cheese, like ricotta. 

This is not a diet



Back from holiday with a couple more kilos and with a cold I opted for three days of green juices that don’t add any unwanted fat plus they boost the immune system.

Contrary to what one would expect juices actually feel you up pretty well and they give you so much satisfaction that you don’t feel any urge to eat… in the sense of chewing solid food.



For this post I asked my very special friend Simona to cook for me this delicious cream that she made once for a party two years ago. It’s still the best Mascarpone cream I have ever had so I thought to dig into her secret recipe and indulge in a sweet afternoon in her company.