The pumpkin soup. The first recipe I do every Autumn when this incredibles vegetable turns back. Because with a soup I can taste it really well, without trimmings. Because it makes me up with the idea that the summer is ended. And because it’s so good!!!
It’s impossible not to dedicate an article to the soy sauce, the queen of seasoning in Chinese kitchen and in the Asiatic one in general. Because in Italy is that liquid in which you dip the sushi, or that bottle you buy once at the supermarket to do a recipe, and then you leave forgotten...
Take a break here with me, and let’s enjoy a good yoghurt and raisin muffin! Because it’s funny to discover all new ingredients and tastes that this new Country that hosts me has to give – sometimes I’m overstimulated, ahaha – but sometimes you need something known. Familiar, simple. Like a slow breakfast together.
Today I’ll show you a simple but tasty side-dish, tried for the first time here in a restaurant in Shanghai and immediately repeated at home. Snow peas are one of our preferred vegetable! Sweet and crunchy, they pair perfectly with the dried lily bulb, lightly bitter, while the goji berries give to the dish a...
If you have in the fridge some cream cheese and coconut truffles, don’t believe you can pass in front of it without open it. Basically a cheesecake bite-size. Creamy, exotic, sweet and inside the crunchy almond. Everything ready in 5 minutes with only a bowl. That’s why I love truffles! Easy, quick and irresistible.
