Pot roasted shoulder of lamb: when the dishes of tradition talk

Welcome in the kitchen! Last weekend, during a long beautiful driving up to the hills in the heart of Apulia region, there was time for a visit at a good local butcher’s, where they served me a tender piece of shoulder of lamb filled with a typical local artisan salumi called “capocollo” and “caciocavallo podolico”…

Recipe for good bread

The new week started with checking the bread dough left to rest for a night.Indeed, the next morning, the bread dough seemed to have that peculiar bubbly fluffiness for making a well done bread. It only needed little time and work of kneading more and, of course, ingredients inside play a relevant role. – What…

The cosy feeling of a faba beans purée

Hello October! The week is painted with the golden colors of Autumn and one of the most prepared dishes at this time of the year, according to my family tradition, is a delicious creamy faba beans purée. Simple ingredients to make a tasteful recipe that requests an easy way of execution, which can be also…

 Kanelbullens dag

“What would you do on October 4th, if you were in Stockholm?”- one might say. If I were in the city today, no matter for the grey sky and the rain (it is Autumn though!), I certainly would’t miss to visit one of my preferred places, where the good fragrances of butter, cinnamon and cardamom…