my newest comfort food: gluten free cake

The’re is nothing more comforting that to be included after having been excluded from something, isn’t it? Like when your stomach stops digesting something you have loved all your life and you can’t have it anymore? And then you can have it again! My favorite  – and very Italian – breakfast has always been a slice of cake with a caffe-latte. Then I discovered to … Continue reading my newest comfort food: gluten free cake

cappelletti pasta made with an ancient grain

I have been keeping this post for one of those rare days when I have enough time in my hands. I wanted quiet and concentration to explain in sufficient detail what might be one of the best pasta recipes in the world. To tell you that cappelletti, the Umbrian diminuitive version of tortellini, is pasta Nirvana. Well. We are snowed in. We have no car … Continue reading cappelletti pasta made with an ancient grain

orange scented custard with flambé berries

There is always a point in the winter when I can’t eat one more apple. When I go to the market I longingly look at those petrified mangoes dreaming of their sexy flavor. Just for once, I tell them, could you please have some  flavor? I hopefully examine those half-white strawberries. No hope. I don’t even look at the plastic plums. It’s February for heaven’s … Continue reading orange scented custard with flambé berries

the red wine risotto and how life changes in one day

There are days that change your life. Have you ever wondered why so much of our lives is spent waiting for a situation to change? Those days you wait so long for, they finally happen. This – in one or another way – is often a relief. In fact, for a few minutes, even hours if you are lucky, you don’t hang over the unknown. … Continue reading the red wine risotto and how life changes in one day

“priest chokers” made with farro flour

STROZZAPRETI.  Priest stranglers? Isn’t this a crazy name? Sounds like a recipe of the Swedish Chef . The origin of the name is unclear but it is surely evocative of our farmers’ long suffering under centuries of papal domination. Having to part with hard earned food as a tax, they wished the greedy clerics to choke on it. The strozzapreti are short, eggless noodles, not … Continue reading “priest chokers” made with farro flour