MENU

About me
Polignano sensory food tour
Private workshops
Contacts
Subscribe to my newsletter

About me
Polignano sensory food tour
Private workshops
Contacts
Subscribe to my newsletter

Category : air fryer

26 Sep 202221 Mar 2023

Mushroom cotoletta (cutlet)

in air fryer . Antipasti . Autumn

18 Jun 202222 Apr 2023

Pulses and vegetables: 3 recipes to celebrate summer

in air fryer . conscious . salad . summer . vegetarian

Contact

I would love to hear from you. Feel free to contact me. / Privacy policy

spaghettiabc

Shifting towards autumn, my kitchen this September

Shifting towards autumn, my kitchen this September has been filled with eggplants, figs and the slightly citrus flavors of purslane.
A food tour in Bari with @julskitchen, a visit to the botanical conservatory @igiardinidipomona tasting more than 100 varieties of figs. 2 new recipes from my last cooking classes and new angles to enjoy seasonality in Puglia.
September newsletter will be released tomorrow 6.30 A.M. (CET): you can read it subscribing in the link in bio.
Enjoy ❤️

#puglia #september #figs #eggplant #recipes #italiancuisine #polignano #purslane

Ode to meloncella. And barattiere, scupatizzo and

Ode to meloncella. And barattiere, scupatizzo and carosello. August newsletter is dedicated to them: the unripe melons you can only taste in Puglia. Don’t call the@ cucumbers!
Read more in the link in bio

#barattiere #meloncella #scupatizzo #carosello #weareinpuglia #puglia

Tnx @makabe_rokurota for the video portrait

La sedia, à segg’, the chair. In summer, in Pu

La sedia, à segg’, the chair.
In summer, in Puglia, the boundaries between outdoor and indoor life disappear.
All thanks to a chair.
It could be that the interiors of houses can be hotter than the outside, and that, especially on days with the maestrale wind, it’s a way to find some relief in the breeze coming from the northwest.
But the truth is that in the villages, we put the chair outside the front door because more things happen on the street. We can talk to our neighbors, watch people passing by and comment on their clothes, outfits, and hairstyles. It’s a way to participate in the social life of the neighborhood and stay updated on everything that’s happening.
And then there are the folding chairs, to slip under your arm or load into the car trunk, to bring to the seafront in the evening just to get some cool air or to improvise picnics in the middle of the street.
You might ask, are there no benches? Sometimes they are not enough, but above all, there’s nothing like the reassuring embrace of a striped fabric chair that wraps around your back and buttocks, inviting you to relax, and that is solely yours.

Photogallery:
1. Polignano. Me, with the chair in front of my house
2. Polignano. Mr. Nicola and his friend
3. Polignano. Amelia and her son’s dogs
4. Bari Seafront, Fiera del Levante. With the chairs, among the cars
5. Old Bari. Chair and bicycle

#chair #puglia #polignanoamare #weareinpuglia

It’s that time of the year… Tomato sauce is d

It’s that time of the year…
Tomato sauce is dripping everywhere in Puglia.

Thanks to @mari_coffeepasticceria for letting me being part of this family ritual: la salsa.

#tomatosauce #tomato #puglia #polignanoamare #salsa

Call it gadget, call it bomboniera. This is my spa

Call it gadget, call it bomboniera.
This is my spaghetti-souvenir for the guests who are attending my cooking classes this summer.
My way to say “GRAZIE” while bringing in your luggage the taste of Puglia (and a spicy seasoning for your spaghetti).
🍝🌶️🍝🌶️🍝

#spaghetti #spaghettiabc #chili #puglia #cookingclass

I had the pleasure to talk about Apulian cuisine o

I had the pleasure to talk about Apulian cuisine on the last episode of @untold.italy podcast.
Ingredients, iconic dishes and my special tips to order at the restaurant in Puglia, even for special diets.

To listen to the episode, search “Untold Italy” on your favorite podcast app.
Enjoy with molto amore ❤️

#puglia #podcast #apuliancuisine #weareinpuglia

Spaghetti alla San Giuannidde and zucchini parmigi

Spaghetti alla San Giuannidde and zucchini parmigiana.
Basil, tomato, key aromas, and the rules of food pairing in Puglia.
The July newsletter – with two new recipes and a touch of sensory science – is out, and you can read it by clicking the link in bio.

#puglia #spaghetti #zucchini #foodpairing

Where I live, capers grow in the sixteenth-century

Where I live, capers grow in the sixteenth-century walls of the town.
Plants that thrive on stones, sunlight, and sea breeze. They choose to settle in the most elusive places: the facades of ancient Saracen watchtowers, the cracks of underpasses, or, in my case, the steep bastions of the Aragonese walls that, resting on the sea rocks, have made Polignano invulnerable.

Their seeds travel in the bellies of lizards and geckos, whose houses are right in the old crumbling walls. They let themselves be carried on the backs of ants, in the beaks of birds, to burst into lilac and white flowers at the end of spring.

This year, I harvested capers from the bastions of Polignano, from the plant in the square by my house, the one that my neighbors Anna and Rosa have always taken care of.
I placed them in a jar with coarse salt, to preserve their flavor longer and to remind me, during the winter, of the summer of 2024.

#capers #capperi #puglia #polignano #apuliancuisine #foraging

3 SOFT DRINKS TO ORDER WHEN IN ITALY Phil, one of

3 SOFT DRINKS TO ORDER WHEN IN ITALY
Phil, one of the guests on my Polignano food tour, doesn’t drink alcohol. So, when we stopped for an aperitivo at the bar, I recommended he try a Crodino instead of a spritz.

A drink invented in the 1960s, its blonde color initially earned it the name Biondino. The recipe remains a secret to this day, but the flavors of cloves, cardamom, coriander, and nutmeg stand out. Before bottling, the beverage is left to rest in oak barrels for six months to give it its distinct bitter taste.
@crodinoitalia @crodinoofficial

Other drinks emerged in Italy after WWII with a common denominator: the use of local citrus fruits.

Take the ever-popular chinotto, a non-alcoholic extract of Citrus myrtifolia, a citrus fruit found along the Tyrrhenian coast of Italy (e.g., Savona chinotto, a Slow Food Presidium). It resembles cola with its intense caramel color, but its unmistakable bitter taste sets it apart.
@lurisia_premiumbeverages

On the sweeter side is cedrata, a non-alcoholic drink with greenish hues, invented by Tassoni in the 1920s. The mixture uses the peels of Calabrian citrons (Citrus Medica, similar to lemon but more aromatic and sweet), distilled in copper stills.
@cedratatassoni

All three are perfect as an aperitif or as a walking drink, to be enjoyed while strolling through our beautiful Italian cities.

#crodino #chinotto #cedrata

Pasta with Robiola Cream, Sun-Dried Tomatoes, and

Pasta with Robiola Cream, Sun-Dried Tomatoes, and Toasted Almonds

A few days ago, I made a delicious and quick pasta dish, and I want to share it with you.

INGREDIENTS FOR 2:
200 g pasta (I used mezzemaniche)
150 g robiola (alternatively, fresh soft goat cheese)
6 sun-dried tomatoes
1 tablespoon almonds
fresh thyme
EVO oil
salt
pepper

DIRECTIONS:
Cook the pasta in plenty of salted water.
In the meantime, roughly chop the almonds with a knife.
Cut the sun-dried tomatoes into strips and sauté them with the almonds and a drizzle of olive oil in a pan until they become crispy (3-4 minutes). Turn off the heat.
Drain the pasta al dente, then mix it in a bowl with the robiola and a couple of tablespoons of the pasta cooking water. Stir until the cheese becomes creamy and coats all the pasta.
Serve on plates with a sprinkle of almonds, sun-dried tomatoes, a few leaves of fresh thyme, and freshly ground black pepper.

#recipe #pasta #vegetarian #italiancuisine #robiola #puglia

Sailing and kneading: catamaran cooking class. And

Sailing and kneading: catamaran cooking class.
And sunset dinner in Polignano bay
⛵️🍝🌊

#polignanoamare #catamaran #cookingclass #orecchiette #puglia

@corteosanvito the scenographic sea procession to

@corteosanvito the scenographic sea procession to celebrate San Vito, Patron Saint of Polignano.
With “gozzi” the traditional fisherman boats, colored in red, green and blue, we sailed with the statue of the Saint .
Polignano as you never seen it

Stuffed zucchini flowers. Amaretto, cherry and vin

Stuffed zucchini flowers. Amaretto, cherry and vincotto cheesecake. And a list of Apulian cheeses all to taste.
My latest newsletter just went out. Read it in the link in bio.

#zucchini #cherry #cheese #puglia #polignanoamare

Searching for flavors that bring you joy. And my P

Searching for flavors that bring you joy.
And my Polignano sensory food tours is one of them, according to @larepubblica @ilgusto.it.
It was indeed a pure joy reading the article by @martina_liverani
Looking forward to guiding you all in Puglia!

Alla ricerca dei sapori della felicità.
E proprio felicità è quella che provo nell’essere sull’ultimo numero di @larepubblica @ilgusto.it.
Grazie a Martina Liverani per aver cucito queste parole sul mio Sensory food Tour di Polignano.
Vi aspetto in Puglia, esploratori del gusto!

#puglia #weareinpuglia #polignanoamare #foodtour #spaghettiabc

History of Burrata: The Art of Not Wasting Food. I

History of Burrata: The Art of Not Wasting Food.
In Puglia we are masters in the art of giving food a second life, and burrata and stracciatella are no exceptions. In Puglia, mozzarella is produced daily, so we are accustomed to eating it fresh. But what to do with the mozzarella from the previous day, no longer as fragrant? In the early 1900s, an ingenious solution was developed in the countryside of Andria. The mozzarella was shredded and mixed with cream to make it more delicious, giving birth to stracciatella, which was an immediate hit thanks to its creamy and enveloping flavor.

Stracciatella, with its semi-liquid consistency, was inconvenient to transport. Thus came the brilliant idea of wrapping it in a pouch of stretched curd (the same dough used for mozzarella), which was practical and could protect the creamy, melting heart inside. From the 1950s to today, the rest is history, and now burrata is produced all over the world.

When you are in Puglia, you can try the Burrata di Andria PGI, recognizable by the Consorzio Burrata di Andria mark and the blue European Union label that protects products linked to the unique characteristics of a specific territory.

#burrata #puglia #stracciatella #mozzarella #italiancuisine #cheeselover #polignanoamare

Cialledda, the bread salad from Puglia. Mussels an

Cialledda, the bread salad from Puglia.
Mussels and green peppers? They make so much sense!
And foraging in Alta Murgia Natural Park with @cucinavillana_
My next newsletter has been released. You can read it on Substack app or in the link in bio.

#puglia #murgia #foraging #mussels #italiancuisine

3 ways to make orecchiette from Puglia 1. Rolling

3 ways to make orecchiette from Puglia
1. Rolling the dough on itself with the help of a knife and then flipping it over the thumb. This is the technique used throughout Puglia. Skill level: medium.
2. The Arco Basso method, in honor of the orecchiette ladies from Bari old town, the only ones to make them this way. With the help of a knife and the two index fingers, a piece of dough is dragged against the wooden board. The two movements - from top to bottom - and the circular motion of the index fingers will form the orecchietta. Skill level: difficult.
3. This method is inspired by chiancaredde from Taranto but I made it to help my students with manicure to make orecchiette in a easy way. Simply press a piece of dough with your index finger or thumb until you have a small shell shape. Skill level: easy.

And you, how do you make them?

#orecchiette #puglia #freshpasta #cucinapugliese #wewereinpuglia #polignanoamare

Giovinazzo, wind, clouds and aperitivo in an olive

Giovinazzo, wind, clouds and aperitivo in an olive grove
@savinodepalo @olio_depalo

#giovinazzo #puglia #weareinpuglia #extravirginoliveoil #slowtravel

Elena, Tim, and Dimitry are opening their restaura

Elena, Tim, and Dimitry are opening their restaurant in the heart of Florence. As restaurateurs and chefs, they are passionate about discovering unique culinary products and producers to deliver only the best for their clientele. That’s why they asked for my help to explore Puglia and meet exceptional producers.

I designed for them a 2-day immersive inspirational tour in the heart of Puglia, cherry-picking some of the artisans that express Apulian food culture at its best. Cheese, extra virgin olive oil, almonds, wine, preserved vegetables, heirloom tomatoes, and clean food from regenerative agriculture were all on the agenda. We tasted each product together, brainstorming about the menu, food, and wine pairings. They returned to Florence with the car hood loaded with Apulian products and newfound inspiration. I can’t wait until they open the restaurant to try the wonderful dishes they will create!

@caseificiodicecca @panificiodigesu @donnafrancesca.sartoriagricola @giovanniaielloenologo @oliointini @calemone.azienda.agricola @xfarmagricolturaprossima

#weareinpuglia

3 vintage gelaterias in Polignano: 40 years of gel

3 vintage gelaterias in Polignano: 40 years of gelato and places that stubbornly resist the passage of time.
My last newsletter has been released and it will bring you back to the 80’s with:
1. The spongato by Pietro and Martino
2. Caffè speciale by Supermago del Gelo Mario Campanella
3. Bar Turismo ice cream.
In picture n. 4 baby Flavia on ice-cream crime scene and then, still me, same fountain, 40 years later.
You can read the newsletter on @substack or in the link in bio.

🇮🇹Per gli amici italiani: potete ascoltare il racconto su Substack cliccando sul file audio prima della foto di Monica Vitti.
Enjoy!

#polignanoamare #polignano #puglia #gelato #mariocampanella

Load More... Follow on Instagram

Just a sec