Pumpkin soup is the main dish here at home, throughout the cold season and even a little further. Every week it appears at least once to color the table. E that its endless variations are a temptation: with ginger, with leeks, with tofu, with beans, with lentils, in purity … and also with beer!
When I go to the grocery store here in Shanghai I let myself go much more instinctively than I did in Italy. When I see an ingredient that smiles at me I grab it without thinking about it: maybe it was a lot that I didn’t see it or it’s likely to be there by...
As I have already told here, living in China I have rediscovered tofu and I am tasting it in all its forms. And in today’s dish we have the unfailing bok choy with tofu skin. What is it?
These sweet and sour fennels flavored with orange were born from a moment of improvisation. Every now and then I am assailed by the unpleasant feeling of always cooking the same things, of not being able to prepare something a little different. I think this is due to the fact that here in Shanghai I...
Pumpkin, mushrooms and chestnuts soup: in a spoon all the flavors of autumn … Autumn here in Shanghai, however, is quite different from those I’m used to! On the market stalls there are cabbages, pumpkins of all kinds, mushrooms, persimmons, chestnuts, roasted chestnuts. But it’s hot, and the trees are still green. However, the general...
