This time I started from the point of arrival and that is from a ceramic plate made by Antonio Fasano, a very good craftsman from Grottaglie – Taranto – Puglia :-)!
Again Puglia and Basilicata inspire me, with their products, to make something special. Read more
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. Read more
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!
Read more
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
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.
400g fresh tuna
2 tablespoons of extra virgin olive oil
50g between pine nuts and raisins
1 teaspoon of dried oregano
a lot of parsley
salt and pepper
50gr parmesan but also less
1-2 tablespoons of grated bread
2 eggs
Read more
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
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
I love pumpkin and I use it for many dishes both savory and sweet.
The pumpkin goes very well with meat and fish but also with other vegetables (fennel and celeriac), with spices (turmeric, cumin, saffron, mustard seeds, cloves, cinnamon, ginger, mace and nutmeg, chili pepper) and with cheeses (parmesan, pecorino, ricotta, taleggio, provola, gorgonzola and yogurt). Read more
