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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.

Chickpea’s flour gluten free crêpes.

Chickpea's flour gluten free crêpes.

 I never throw food away, if it happens is because what I’ve done is awful beyond any possibility to save it or eat it: it seldom occurs but it can happen.

Lately I’ve done some zucchini and fresh cheese patties taken from a magazine which, once baked, were slimy and smelled so bad I had to put everything in the trash can.

I want spend some words on all the recipes I’ve taken through the years from magazines, even high level magazines, which turned out epic fails.

I remember a chocolate and coffee cake good only for walls’ building.

Roasted tomato soup.

Roasted tomato soup.

The first thing I have to do, posting this recipe, is a disclaimer: this recipe comes from the magazine Jamie, Italian issue, it’s good and the soup turns out great BUT for me and all the Italians out there this is and always will be a tomato sauce to season a rich plate of pasta and not something you eat with a spoon.

I’m a mum to a 6 y.o. boy who drinks tomato sauce from the can, you must admit eating it with a spoon is an upgrade then I’ve tried this soup.

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