Here is one of those dishes with which those who know me immediately identify me. As promised, I will try to explain more about my preparations as well as write down the recipes. This is an extremely simple dish whose two main ingredients, Anchovies and Bread, well represent the history and evolution of man.
My life, my passions, my job wouldn’t make sense without fried pizzas! The first time I made them was in Paris with Antonio, then they became a cult of the monastery kitchen.
Una ricetta semplicissima il cui sapore dipende però… dalla bontà della materia prima!
Cut the pumpkin into pieces and let it stew in a pan with the ex-v oil, the garlic and a little chilli. At the end of cooking, crush the 2/3 with a fork.
This dish is born from the memory of the flavors of a journey in the fantastic lands of Puglia and Basilicata. Cities with breathtaking beauties, strong landscapes and rugged land, green landscapes rich in endless olive groves and red earth, cheeses, vegetables, wines, oils, fruit and flavors of millennia to preserve, pass on and let […]
Quest’estate ho continuato la ricerca di prodotti tipici ma soprattutto antichi.La scoperta più sorprendente è stata la farina di grano arso con cui in Puglia si producono varie cose tra cui la pasta.
There are no half measures, the cauliflower is either loved or hated! A few days ago walking through Naples, I entered a building attracted by the beautiful courtyard that could be seen from the street.
Moroccan perfumes for my favorite Neapolitan Christmas dessert. This is my version, without cocozzata (candied pumpkin) and without diavulilli (colored sprinkles) but with only orange blossom honey and tangerine peel! A very simple dessert with a truly unique flavor that unites two cultures only apparently very distant.
About the products of Campania, this is what Settimia Cincinnati wrote in Mangiamo così. Delfino Editions – Naples, 1977
