Summer and the heat call for light meals, and when it comes to the “bikini operation,” many think it’s time to give up flavor. Nothing could be further from the truth. Today I bring you the recipe for beef carpaccio, an authentic marvel of Italian cuisine that was born in the legendary Harry’s Bar in Venice during the fifties. It…
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Piadina romagnola with ham, arugula and soft cheese
In less than ten minutes, you can have a classic from Northern Italy with a street food soul on your table: the piadina romagnola. This flatbread typical of Emilia-Romagna is heated on a griddle and filled, in this first variation (there will be more!), with cured ham, arugula, and a soft cheese that we use here as a substitute for…
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Apulian frise (friselle): traditional Salento recipe with tomato, arugula, and eggplant
In the heart of the Salento, among centuries-old olive groves and the intense perfume of wild arugula, one of the most authentic jewels of Apulian gastronomy is kept: the Apulian frise (friselle). With origins so ancient that some historians link them to the diets of medieval travelers, this twice-baked bread transformed into a humble and resilient food, ideal for difficult…
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Melon salad with Iberian ham and mozzarella
There are flavors that represent summer in a single bite. My melon and Iberian ham salad is a delicious bridge between Spain and Italy: we swap the white melon typical of Spanish tables for French Cantaloupe melon, with its orange pulp and intense aroma, and I pair it with buffalo mozzarella, arugula, and basil to give it that unmistakable Italian…
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Pasta with clams, cherry tomatoes, and arugula pesto
Are you craving a pasta recipe with wedge clams that is simple and full of nuances? In this proposal, we combine cherry tomatoes with an arugula and pistachio pesto to achieve a creamy and surprisingly quick-to-prepare dish. Furthermore, using wedge clams is more economical than resorting to more expensive seafood, such as large clams. Although they are small, wedge clams…
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Summer antipasto: Figs with ham
Delicious! Figs with ham! Simple, but attractive, due to the combination of sweet and salty. What a discovery! I had never eaten them together before. Besides, it must be said, figs have something aesthetic, decadently complicated, yet elegant, that with just a little bit of arranging, it looks like you have a Baroque still life on the table. It serves…
