Latest Blog Posts — Page 2

Risotto del Viandante: the country life

Il Risotto del Viandante: nettle, walnut and calendula flower.

Sometimes, we feel the desire to run away from the routine of our city life. We have the desire for something different.  That is why we went to visit our friend il Viandante and he showed us his botanical knowledge for a perfect winter risotto.

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Casatiello : The King of the Easter Meal

Il Casatiello

Il Casatiello. A crown on the table during the Easter holidays. It’s not Easter if there is no Casatiello. And how can you call it Easter Monday without Casatiello? It is part of the Easter Saturday lunch. And the left over, because there is always leftover, is part of the Easter Monday’s picnic. It is a complex and rich bread, for someone it could be heavy . That’s why “casatiello” is also used to describe a person who is

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Autumn: soup and legumes

Legumes: Zuppa di fagioli

Autumn has begun and it is time to change our weekly menu as we introduce different products on our table. First of all, the legumes. Legumes are a significant source of protein, dietary fibre, carbohydrates and contains many minerals. We don’t like cooking the same food everyday – hence why we love to follow the seasons. It help us to have a different meal everyday. To start Autumn in the best way, the

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Nudilla: hot spicy Calabresi fish

Nudilla: hot spicy Calabresi fish

Growing up in Calabria, it was essential that with every meal I had fresh chili on the side. Sometimes more than bread! U’ peperuncino ( or u cancarrieddu ), the chili has an important role in the Calabrese diet.

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Tomato Day: an Italian tradition DownUnder

Tomato Day

it’s time! / come on!  on the table, in the middle of summer, / the tomato, star on the earth, / recurrent and fertile, / displays its convolutions, / its canals, / its remarkable amplitude and abundance, / no pit, / no husk, /
no leaves or thorns, /
the tomato offers its gift of fiery color / and cool completeness.

(P. Neruda – Ode to Tomatoes) 

The Tomatoes is the essential part of the Mediterranean diet and it is a star on the Italian table. Introduced in Italy after the Discovery of the Americas it has been treated as a precious gift. In Italian it’s called 

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