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First courses

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Back again with a recipe, as I told you I have some many new recipes to post I have the problem to decide what comes first.

But why should I decide and not you?

So I throw a survey on my Facebook page, I did it on saturday and so many joined.

It was a simply photo, I just asked to comment with a number:

food pictures collage

All the recipes had their own fans but the number four won everything: they are “gnudi” vegetarian dumplings from Tuscany made of spinach and ricotta cheese.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Hot summer, nasty summer.

I have a lot of issues, hubby had a work incident and can’t work so I have to work for both.

No time for cooking, no time for writing.

I’m only posting what I have settled in the past months.

I hope holidays and then fall will close this awful period.

This recipe is easy and part of our standard summer weekmeals, I’ ve tried this for the first time years ago in a bistro in Santarcangelo called Ottavino.

Potato gnocchi with goat’s blue cheese and leek.

Potato gnocchi with goat's blue cheese and leek.

 If beer is often on the frontline on my blog because my passion is bringing me partnerships and willing to study and to get informed about anything about craft brewery, there is another “food area” not often considered on my pages: cheeses.

Fresh cheeses, aged cheeses; cow ones, goat ones; Italian, French, British…

I have no limits, I won’t say I like them all but I never say no to a tasting.

Both beer world and cheese world are so wide and ample I would have to study a whole life to learn just a minimum part; as you can’t rule passions I keep on tasting studying.