Posts By matteo

In my experience, cooking “light desserts” is very satisfying: first, because I can achieve excellent results abstaining from using ingredients wich are often part of daily nutrition; I’m talking about eggs, milk, yeasts, refined flours and sugars … these are vegetarian ingredients, but they should be limited. Secondly, I realize that, gradually, my palate becames more perceptible; this allows me to enjoy also the simple and light tastes.
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I’m always looking for 0 Km products, and a few weeks ago I met a women who has a farm just 15 minutes from my house … also be reached by bicycle on a bike path in the wonderful nature of the first hills near Modena, Torre Maina. Here, under the ancient tower, I discovered the Organic and Natural Farm of Stefania Severi https://www.facebook.com/Azienda-Agricola-Biologica-Naturale-899417386797154/ . After a walking around the farm, accompanied by the scent of flowering plants and freshly cut grass and listening to Stefania’s story, I bought some different ancient grain’s wholemeal, chickpeas and spelt. With this spring recipe I’d like to present you the wonderful organic Dicocco spelt, in a very elegant form.
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Living in a city, fortunately in a quiet and green one, I often hear the “call of nature”, and therefore the desire to stand for a few hours in a …
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Easter is coming and also a lot of chocolate! Like every year, in this period, I’m always thinking about sweet recipes where I can use all the chocolate that remains from the Easter’s eggs that my children have received ….To those who like dark chocolate, I dedicate a dessert served with fresh strawberries on a seeds and dried fruits base …really inviting…..This recipe is vegan and gluten free!
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When my daughter was a little girl, during spring time, one of her best side dishes were steamed asparagus. She liked them just dressed with a little bit of extra virgin olive oil and a few drops of grandfather Dino’s special balsamic vinegar. So, in this period of the year, asparagus are back on our table. Here is a way to serve them accompanied by a delicious avocado sauce.

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When I was a little girl I used to help my grandmother Vittoria with my mother and my aunts. We staied all together around the kitchen’s table to prepare every kind of delicacy for the family sunday lunch. It was a very special moment.

I have all these wonderful memories in my mind and I think that exactly in those moments my passion for cooking was born.

I was very attached to my grandmother. And I’m very happy to do today what she did her many years ago.

She was a cook: she warked in my grandfather’s restaurant. He inherited it from my great grandfather….it was Arturo’s restaurant. My great grandfather started with street food and then he bought this place to set up a really restaurant and bar.

The recipe that remind me more my grandmother is the “potato gnocchi”.

She used to prepare the flour on the table and add in the centre the smashed potatoes. Then she started to mix by hand until she had nice pliable ball of dough; after that she took the dough, a piece at time, and roll it out gently with her hands until create rolls of about 3 inches. Then she cut the tubes of dough into pieces and me and my aunt used to press each pieces against tines of a floured fork, with our thumbs to roll them end of tines and give the particular form.

I don’t remember how many times I’ve eaten them raw….

When my grandmother made gnocchi, it was always a happy day for me, because the love that put her into cooking was unique, and all the recipes she desiced to do where full of that love….a very expecially ingredients!

I’ve decided to prepare this vegan version, served with a delicious carrot and saffron cream…

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“Broccoli?…..No thanks!”. This is the answer when I ask to my husband if he wants to try some beautiful broccoli green tops, steamed and dressed with some extra virgin olive oil and a little bit of salt. I love them! But he doesn’t like so much this simply version. Anyway the form can be changed! So with the same broccolis I prepare for him this tasty and green risotto! This recipe is also vegan: infact I use oil and some toasted hazelnuts as dressing.
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A delicious and colourful pesto to serve as a starter or to put on pasta…

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Is it winter? Yes but with an explosion of colors! This is a salad that everybody loves!
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I have so many cooking books at home: with some of them I’ve fallen in love with finger foods and shot glasses. I really like to see the table completely covered by these mono portions and tapas…it is so coloured and you can try many flavours. Sometimes I use them as starters before the meal.

This is a simply but tasty version of shot glasses with no spicy hummus and a sensational black olives sauce!
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