fried pizza tomato, basil and parmesan cheese
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.
eggplant rolls
Una ricetta semplicissima il cui sapore dipende però…
dalla bontà della materia prima!
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green lasagna with pumpkin and smoked provola cheese
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. Read more
cicerchie puree with cardoncelli mushrooms and flakes of pecorino canestrato di moliterno
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 those still unfamiliar know and pass on. the strength of these magical places.
strascinate of burnt wheat with pumpkin, pecorino and chilli
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. Read more
cauliflower with tripoline, gaeta olives and pine nuts
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. Read more
the struffoli … the most Arab of Neapolitan desserts!
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.
