10 steps to (better) cooking: be brave, be confident

Once a chef throw in front of me a whole salmon fillet and said: “And now thinly slice it”! Form the panic in my eyes he understood I’ve never had done such a thing. He gave me a good knife and said: “Be confident, the most you can do is making one or two slices


A French classic nonetheless: found all around Côte Azur, is a quick and tasty snack, either good for goûter or as a starter. This is my cheat version: the original one calls for bread dough as a base, little Provençal black olives and fresh anchovies. This is slightly different, but it won’t loose in taste

Orecchiette alle cime di rapa

An Italian Classic, from the South of Italy, and more precisely from Puglia, the heel of the peninsula. And as most of the traditional Italian dishes is simple, satisfying and tasty 🙂 In the list of ingredients, in parenthesis, you can find not so traditional substitutes, as I’m afraid most of the ingredients are difficult

10 steps to (better) cooking: How to read and execute a recipe

After choosing a recipe, from the internet or from a book or a magazine, you need to do it, to cook the dish. And here it comes the trickiest part! The rules: Read it, from the ingredients list to the last step. Then read it again. And then one more time. Prep everything! Take out

Moelleux au chocolat et beurre salé

A French classic. And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter. So do not be afraid  by the amount of fat there is in this recipe: it’s French! The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but

10 steps to (better) cooking: How to choose a recipe

You are surrounded by recipes! Not only from this very blog, but on the entire internet you’ll find billions of recipes! Now even Google has a dedicated search! But not all recipes are the same and not all recipes are trustworthy… It happens, and quite often, to read recipes that call for 300 ml of

10 steps to (better) cooking: Cut, cut, cut!

Cutting is one of the basic elements of cooking. To cut food and not yourself you need just few basic rules. 1. Knives You don’t need many of them. Actually 3 are more than enough, but they have to be top quality! If your knife is harp there are much more less chances you end

Pizza dough

If I say pizza and what do you think? I hope you think of Italy, because it comes from here and more precisely Naples. No pineapple, no salami, no strange, exotic  toppings. The one I prefer is the simplest of all, a pizza margherita: tomato sauce, mozzarella and basil. Sometimes the better pleasure in life

Finnish buns

This buns are just perfect! There is nothing more to say about this velvety dough and sensational French brioche texture! The original recipe is from Falling Cloudberries: A World of Family Recipes, by Tessa Kiros: I recommend this book to anyone interested in real, down to hearth, simple and satisfying recipes! I’ve tried many and

Cooking like an Italian: Bucatini all’Amatriciana

Bucatini all’amatriciana: oh my, how many difficult words are in this simple dish? Bucatini: it’s a thick spaghetto with a hole (buco) in the middle Amatriciana: it’s a kind of pasta sauce, originating from Amatrice, a village north of Rome. It is a basic Italian dish, but as all basic Italian dishes, every family has