MENU

About me
Cooking events
Private workshops
Services for businesses
Contacts
Subscribe to my newsletter
Recipes

About me
Cooking events
Private workshops
Services for businesses
Contacts
Subscribe to my newsletter
Recipes

Category : Pasta

11 Sep 202321 Sep 2023

Baked pizzaiola pasta

in Baking . main course . Pasta . Pizza & co . vegetarian

08 Sep 2023

Spaghetti with green beans

in main course . Pasta . summer . vegetarian

14 Aug 2023

Pasta with roasted tomatoes

in Baking . Pasta . summer . Vegan . vegetarian

16 May 2023

Orecchiette with tomato confit and yogurt

in Pasta . spring . summer . vegetarian

30 Apr 2023

Agnolotti del plin with potatoes and sun-dried tomatoes

in Pasta . spring . vegetarian

25 Mar 202324 Mar 2023

Beetroot and potato gnocchi

in Pasta . Vegan . vegetarian

18 Mar 202324 Apr 2023

Orecchiette with Jerusalem artichoke cream and olives

in Fish . Pasta

23 Jan 202320 Mar 2023

Spoja lorda (ricotta stuffed ravioli, Romagna style)

in Autumn . Pasta . vegetarian . winter

11 Jan 202320 Mar 2023

Triddhi pasta in broth

in Autumn . Pasta . vegetarian . winter

28 Nov 202220 Mar 2023

Cavatelli with squash, salsiccia and pecorino

in Autumn . Pasta

Contact

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

spaghettiabc

The taste of pizza: this is the subject of my next

The taste of pizza: this is the subject of my next monthly newsletter.

Just like the finest pizzas, it has been crafted with care, allowed to rise slowly, and seasoned with the juiciest seasonal ingredients. It's baked with love and ready to be served:

- 3 new recipes
- 2 must-have ingredients
- a peek into my 3 favorite Malmo's pizzerias.

It will appear in your mail boxes Friday at 6.30 AM, Stockholm time.

Not subscribed yet? Join my monthly spaghetti-newsletter and savor every word. Link in bio 👆

Starring: @zeta.nu @frantoiogalantino @vianapolimalmo @pizzaavmastio @sandramastio @farihatten

#pizza #italianfood #newsletter #spaghettiabc #italienskmat

In an era of constant distractions, finding a mome

In an era of constant distractions, finding a moment of focus and mindfulness is a challenge. And the same goes for food!

Immersing oneself in a sensory experience with cuisine, discovering scents, flavors, and textures, means savoring with the mind and delighting the palate.

Last Saturday, at legendary @mejerietilund in Lund, during Kulturnatten, Bianca and I hosted an exciting "Food Sensory Quiz." Our guests challenged their senses, recognizing ingredients solely through touch, smell, and sight. They put their taste buds to the test, attempting to guess the ingredients of a mysterious sauce and delving into their memory drawers to identify all the components of iconic Italian dishes.

We're proud to say that everyone successfully met the challenge!
A special thanks to Mejeriet for hosting us on this sensory adventure.

Now, the big question: should we repeat the quiz in Malmö?
If you're eager to join us in your bar or restaurant, we enthusiastically accept reservations! Contact us, and together, we'll create a unique and engaging culinary experience.

Ph. Credits pic n. 1 @nils.sjoholm

#SensoryFoodQuiz #TasteAndFun #ItalianCuisine #Malmö #CulinaryExperience

In this historical moment, when inflation is affec

In this historical moment, when inflation is affecting many families in Sweden, saving on expenses is becoming more common.
And extra-virgin olive oil is perceived as a food item “that costs too much.” Does it really cost too much?

If I buy a bottle of artisanal and good-quality EVO oil in Sweden, I might spend around 200 SEK. This bottle, if I use it for everyday cooking, will cost me about 6-7 crowns per day in a month.

I’ve therefore thought to draw a parallel with another product, wine, for which it’s much easier for us to spend 200 SEK per bottle, even though it will probably be finished after one evening.

Why do we make this distinction? How much should a bottle of EVO oil cost in the Swedish market? What is the right price?

#olivolja #extravirginoliveoil #olivenolie #olioextraverginedioliva #olioevo #foodcost #italienskmat

Sensory? Yes! Quiz? oh yeah! Save the date for Fla

Sensory? Yes! Quiz? oh yeah!
Save the date for Flavia @spaghettiabc and Bianca @reko.deli food and wine quiz at @stalletbar @mejerietilund for kulturnatten.
September 16th, 6 PM. Info and reservations at Kulturmejeriet.se.
Come play with us! 👂🏻🫦👃🏻👁️👋

In defense of the green beans: an unexpected hero

In defense of the green beans: an unexpected hero in the kitchen.
The other day, as I was cleaning green beans, I found myself reflecting on how these humble little green pods are often overlooked. This vegetable - which is actually a legume since it's the pods of beans harvested prematurely - rarely takes on a leading role in the kitchen. I would call it the eternal supporting actor, often relegated to a modest side dish in a meat or fish plate, sometimes smothered under sauces that hide its true essence.

However, delving into the depths of my memories, the word "green beans" brings forth only fond recollections. My mother used to prepare them in large quantities, boiling them and storing them in the fridge for the perfect moment to serve them with salad tomatoes, boiled potatoes, and perhaps a tin of tuna. The key was to cook them for just a few minutes to maintain their crispness and beautiful bright green color. What could be sadder than an overcooked, limp, grayish green bean?

Now, just imagine for a moment that the green bean, for once, takes center stage at your table. How, you ask? With a dish passed down to me by my grandmother, a culinary poem composed of four ingredients: cherry tomatoes, spaghetti (or penne), Parmigiano Reggiano, and fresh basil leaves.

This dish is an embrace of sensations: the sweet and sour notes of the tomatoes meld with the pasta's sweetness, the herbaceous character of the green beans, the umami of Parmigiano Reggiano, and the enveloping aroma of fresh basil.

I'll leave my recipe for you in the link in bio. I hope you enjoy it as much as I do, and that it helps you see green beans with new eyes.

300 years of history in one night at @vianapolimal

300 years of history in one night at @vianapolimalmo. Of how a simple dough (flour, water and yeast), born as a street food, became the emblem of Italian cuisine: this is the story I had the pleasure of hearing from the mouth of @lucianopignatarowineblog, journalist and deep connoisseur of pizza and Neapolitan cuisine.
Because, once again, in pizza, form and substance are in perfect balance with each other.
Have you wondered, for example, why Neapolitan pizza has to be baked in a half-moon mouth oven at a temperature of 420 C degrees?
Because that way it cooks in very little time (60-90 seconds) and the dough retains its hydration, leaving the pizza soft, to be folded into 4, “wallet style” (a portafoglio) as they say in Naples. Two not insignificant advantages for a dish that originated as a food to be eaten quickly while standing, leaning against a baroque doorway on Via dei Tribunali.

And what about the fried pizza? It was born during II World War when, for lack of wood to light the oven, the women of Naples literally improvised outdoor kitchens, with a pot filled with boiling sunflower seed oil (which arrived in Naples thanks to American soldiers) in which to plunge the leavened disc of dough, transforming it into a crispy, golden cloud.
Sophia Loren's fried pizza in Vittorio De Sica's film “L’oro di Napoli “(1954) is unforgettable.

The history of pizza is a bit like the epic of humanity and Italians abroad, passionately told by Pignataro in his latest book "Pizza, a Contemporary History," a book that I hope will soon be translated into Swedish.
And if, in the meantime, you've been craving a doc Neapolitan pizza (certified by the AVPN - Vera Pizza Napoletana - label) drop by Via Napoli in Malmö, where you'll find Yvonne and Pino welcoming you with a big smile and a lovely margherita. Tip: every Thursday, there is fried pizza on the menu. Not to be missed!

.

#malmö #pizza #vianapoli #lucianopignataro #italienskmat #spaghettiabc

Have you ever noticed that there is always an alph

Have you ever noticed that there is always an alpha numeric code on the shell of eggs? Reading it gives us important information and tells us a lot about how those eggs were produced.
Here's how to read it.

Production Method:
0: Organic - The hens are raised in organic farming systems with access to the outdoors and organic feed.
1: Free-Range - The hens have some access to the outdoors.
2: Cage-Free - The hens are not confined to cages and have some mobility within an indoor environment.
3: Caged - The hens are raised in conventional cages (read jails 😢).

Country of origin:
The code also includes information about the country where the eggs were produced. For Sweden we will have SE, for Italy IT.

Depending on the region and regulations, the code might include additional information such as the region where the eggs were produced or even the specific farm or producer where the eggs were produced.
In some countries the code might include information about when the eggs were packaged, often in the format of year, month, and day.

What is written on your eggs?

In the picture: beautiful eggs by @varva.co from regenerative agriculture.
Link in the stories to know more about them.

What is the food that makes you feel at home? What

What is the food that makes you feel at home? What is the one that, as you prepare it, makes you feel good?
This summer, for a variety of reasons, was the summer I cooked the least. And I have missed it the most.
Therefore, when in the kitchen, with bare feet, I put my hands in the flour, chopped the almonds, sliced the zucchini, I felt, with pleasure, that I was taking care of me.

August newsletter is about homecoming and soul food (cibo dell’anima).
With 4 new recipes: roasted tomato pasta, zucchini and caper pie, spinach pancake, and dried fig and almond crostata.
You will receive it Thursday morning at 6:30 AM (Rome time zone) or by signing up in the link in bio.

So many ways to say zucchini! Zucchini time in Swe

So many ways to say zucchini!
Zucchini time in Sweden: from community gardens (kolonilott), to farmers markets, to supermarkets, it's all a triumph of this summer vegetable.
If you've noticed, zucchini (botanical name cucurbita pepo) are not all the same but have different shapes.
In this post I want to list them, suggesting one or more typical Italian dishes for each one.
Scroll and let's dive in the zucchini world!

What is your favorite recipe with zucchini?

(Sorry for the typo in the first picture 🤗. Ways, instead of way, of course)

.

#zucchini #zucchine #courgettes #zucchiniblomma #italienskmat #italiancuisine #tromboncino

Piadina: it’s a wrap! Back from #rekoring, I had

Piadina: it’s a wrap!
Back from #rekoring, I had to try my groceries.
Quick piadina flat bread with whole grains, stuffed with ricotta, salad, sautéed yellow zucchini, balsamico cream and carrot leaves. I was so happy to bite it that I am sharing this very spontaneous video. Also to tell you that I am back. Ciao Malmö ❤️
Have you tried piadina? How do you stuff it?
Veggies by @bondekocken

.

#piadina #flatbread #italiancuisine

In Italian we says "parla come mangi" (speak as yo

In Italian we says "parla come mangi" (speak as you eat), meaning that one must speak simply, as simple as our way of eating is simple.
And if one speaks simple, metaphors can help to make the listener visualize the meaning of our sentences.
In Italian, many sayings and metaphors are related to food and, when traveling to Italy or watching an Italian movie, it can be useful knowing some of them.
That's why I've dedicated my monthly newsletter to this topic.
And you will learn why and when we say CAPPERI! (capers!).

You will receive my newsletter tomorrow 6.30 AM on Rome time zone or subscribing at the link in bio.

#capers #capperi #Italianlanguage #italiancuisine

Last week I made a trip all by myself, between Tus

Last week I made a trip all by myself, between Tuscany and Emilia.
Traveling to Italy in July is challenging because of the heat. I did it by moving like a gecko, following the shadows of the walls, taking refuge inside courtyards and cloisters.
At the same time, in summer every smell and taste is accentuated, more intense, it is better imprinted in your olfactory memory.

In these 4 days of travel there were some sensations that clung with greater insistence to my limbic system:
- The eau de Cologne, the eau de parfum with rose petals, iris, jasmine and pomegranate of the Santa Novella Pharmacy in Florence, the oldest pharmacy in Europe, since 1221
- The mix of spices - coriander, cinnamon, cloves - of the “alchermes” digestive, with a flaming red color given by the cochineal powder, an insect that has been used since time immemorial for natural colors
- The smell of lime and damp from the “buchette del vino” (wine windows) in Florence, which emerge from the facades of the ancient buildings in the historic center, through which wine was sold by the glass
- The mineral and brackish smell of vermentino de Il santino, drunk in joy in an aperitivo with - @cardella.laura.c and @libreriagori_prato
- Santo Bevitore's “pappa al pomodoro”, the essential oils of basil, the balanced acidity of summer tomatoes
- Aglione, with its herbaceous and less sulphurous, more delicate and truffle-like scents
- The smell of the Arno river at sunset, a mix between anti-mosquito spray and beers that evaporated too quickly against the backdrop of a flamingo-pink light
- The Madonna of the cheeses of the Albinelli market in Modena, which exhales Parmigiano Reggiano and holiness
- The "sapore" in a jar which literally means "flavor" is something that I have neither smelled nor tasted, which I cannot tell but only imagine (and therefore describe how I would like it to be): stewed fruit, must and black cherry, grandmother's pantry , balsamic vinegar

SOLD OUT Autumn 2023 Italian cooking classes: ne

SOLD OUT

Autumn 2023 Italian cooking classes: new dates, new menus, in Malmö.

You can choose between:
1) 🍝 pasta workshop: 3 pasta shapes to knead from scratch and enjoy with 3 different sauces
2) 🍲 seasonal menu: 4 courses menu workshop to prepare, from antipasti to dessert.

Info and bookings in the link in bio > cooking events.

Ci vediamo ❤️
Flavia

Visiting Acetaia Maria Luigia. One of the latest p

Visiting Acetaia Maria Luigia.
One of the latest projects in the Bottura-Gilmore galaxy, born to pay homage to Modena's balsamic black gold and offer a sensory experience to the guests of Osteria Francescana and Casa Maria Luigia, the “buen retiro” founded in 2019 in the Modena countryside, between vineyards and century-old trees.
If the plant is ancient (Bottura took over Acetaia Fabbi, producing balsamic vinegar from 1969), as are its barrels (some are from the early 1900s), the interiors have been personalized according to a triad which is the chef's signature: haute cuisine, contemporary art and design.
"The room of the mothers" is the beating heart of the plant, where the "mothers" (starters of the acetic fermentation) rest under the scarlet lamp by Ingo Maurer "Heart attack".
If the barrels of the 60s and 70s rest under the moonlight of Davide Groppi, the older ones are illuminated by the electric sun of Olafur Eliasson, which can be approached without being dazzled.

On this magical mystery tour I was accompanied by the manager of the Acetaia, Diana Ceccato, through ampoules and glass alembics, letting me taste their traditional balsamic vinegar aged 12, 25 and over 25 years: tobacco, chocolate, black cherries, chestnuts, plums, rust, leather, with a greater acidity in the younger vinegars and greater depth and layering of flavors - as well as viscosity - in the older ones.
When I tasted "Ginepro" - a special edition of Balsamic Condiment, in which a selection of barrels from the ancient cellar were infused with juniper wood - my taste buds literally exploded: pine resin, conifer needles and Mediterranean berries, with woody and smoky scents. A condiment created to enhance the cuisine of Jess Rosvall - the chef of Casa Maria Luigia - who has made cooking over embers and fire his distinctive trait and which…

But that's another story, which is too early to tell you. I'm sure it will be told to you in due time by Bottura, with his unmistakable contagious enthusiasm.
I leave you on my journey with a gallery of images of the Maria Luigia house, its vinegar cellar and its rooms

.

@massimobottura @laratgilmore @diana.ceccato @jessrosval @casamarialuigia

Peer-to-peer learning, collaborative learning, whe

Peer-to-peer learning, collaborative learning, when cooking instructors and educators learn from each other.
A beautiful exchange of techniques and recipes: orecchiette met zuppa inglese, ciambelline with vin santo kneaded on the same board of sagne ‘ncannulate, while mirabelle jam is boiling on the stove.
Watching your colleagues at work, listening to their cooking secrets, preparing a dish from their point of view.
Today I’ve been student and teacher at the same time in a memorable sharing day with @canto_del_maggio @ladolcepeonia @sonsi75 .
In a old house of XVIII cent. in Montevarchi (Arezzo countryside).

What Italian grandmothers eat. Italian. Granny. Th

What Italian grandmothers eat.
Italian. Granny.
The sound of these two associated words instantly conjures up, in the eyes of those who read them, plates of fresh tagliatelle topped with a sauce simmered for hours, stuffed meatballs and meatloaf, ciambelle and crostate with homemade jam, rice timballi, eggplant parmigiana, stuffed chickens with crispy potatoes as only grandma knows how to make...
In a word, Italian, home cooked, comfort food. Dishes that marked the childhood of Italian children and grandchildren and that, today, represent Italian cuisine internationally.
All these dishes are holiday dishes, Sunday dishes, made of long or very long preparations.

I remember my grandmother Imma, who always hosted us in groups of 5, 10, 15 people at a time, delighting us on Sundays with 5-6-7 course menus, from antipasto to dessert. I remember all of my grandmother's dishes, they are etched in the deepest of my gustatory memory. What I don't remember though is my grandmother at the table with us, I don't remember her speeches or her laughter. Because she wasn't at the table with us, she was shuttling like a crazy from the kitchen to the dining room, eating 1 or 2 bites of the dishes she had prepared, sitting on the outer edge of the chair, resting only one buttock, because the other was suspended in the void, ready to snap to the pasta to be sautéed, the lamb in the oven to be checked, the cake to be decorated. My grandmother's dishes were there, at the table with us, but she was the one who was not there.

Today my grandmother is 94 years old and lives alone. Today I surprised her and said, "Grandma I'm coming over for lunch." She said, "but I have nothing to offer you."
She told me this almost ashamed, because she had no time or energy to embark on any of the recipes she has accustomed us to for years.
The voice of someone who for years had to shoulder the burden of making Sunday lunch a success, the responsibility of a family's happiness, happiness that passed through a plate of fresh pasta prepared to perfection.

(It follows in the first comment ⬇️)

Ode to Liguria: stuffed vegetables, fish pie, fari

Ode to Liguria: stuffed vegetables, fish pie, farinata, rice sweet pie.
4 new summer recipes, a cooking tribute to the rich culinary culture of this region. Tomorrow is newsletter day!
Subscribe in the link in bio 🍅

Recipes inspired by @asmallkitcheningenoa @_alessandra.pierini @lecinqueerbe @lacucinaitaliana

.

#liguria #ligurianfood #italiancuisine #italianfood #genova #mediterranean #cinqueterre

On the road again: home cooked meals and fridge fo

On the road again: home cooked meals and fridge foraging.
It’s set, tomorrow you are leaving for the summer holidays. Whether if you are traveling by train, car, ferry or plane, you will have to fix at least a meal (or more).
And home-cooked food, made with fridge leftovers, is always a good solution.
Solitary vegetables, a bowl of cooked pasta, small bites of cheese, a couple of eggs: the fridge foraging heroes are just waiting to be transformed in your travel lunch (or dinner).
So here a few inspirations for your.

🥒 Sauté vegetables with cereals: cut all the vegetables you have (zucchini, carrots, asparagus, leeks, green beans), sauté them in a pan and season them with the spices you like. Mix them with cooked cereals you have in your pantry: rice, millet, emmer (you can also combine them together).

🍳 Leftover eggs? Make frittata! To combine with sliced zucchini or onions, with boiled potatoes like a tortilla, with red peppers. Frittata is a very inclusive dish, ready to coat and host almost any ingredient.

🍝 And when I say any ingredient, I mean it. Have you tried frittata with leftover pasta?
Mix your cooked spaghetti with eggs, a spoon of Parmigiano and fresh herbs (mint is my favorite, parsley works too). Perfect in a sandwich with salad leaves.

🌱 And what about the pots of mint, basil, thyme you have on the balcony? Make a pesto with them, with a good EVO oil, and any leftover nuts or seeds.
It can become a cream to spread on sandwiches or to make pasta with, to be eaten cold.

🚗 Now that the fridge is empty and clean, pack the food you prepared, fill your thermos with water, close your luggage and enjoy your trip!
Ciao!

(The herb pesto and the frittata of pasta are pinned into my reels, take a look at them).

.

#sommarlov #italienskmat #italiancuisine #leftovers #frittata #pesto #salad #traveler #homecooking

Vietnamese Nuoc Mam, Swedish surströmming, and It

Vietnamese Nuoc Mam, Swedish surströmming, and Italian "colatura d'alici" are all examples of the art of fermenting fish that can be found in different cultures.

In Italy, the tradition can be traced back to Ancient Rome when a condiment called "garum" was made by fermenting anchovies with salt in large vats. Over time, different regions developed their own variations, and "colatura d'alici" became a distinctive specialty in Cetara on the Amalfi Coast (Salerno).

The process of preparing colatura is fascinating, starting with the fishing of anchovies (alici) using a "lampara," a traditional small boat equipped with powerful lamps that attract the fish to the surface at night.

Once caught, the anchovies are meticulously cleaned, removing their heads and entrails. They are then layered with salt in special wooden barrels called "terzigni." The barrels are pressed with weights, allowing the salt to extract the liquid from the anchovies. After a minimum of 5 months, the liquid slowly seeps through the wooden barrels, resulting in a concentrated and intensely flavorful elixir: colatura d'alici.

While the Roman garum had a creamy consistency, colatura is an amber liquid with a complex and savory taste. Just a few drops of colatura d'alici can completely transform a simple spaghetti dish into a culinary experience. It can be used to season vegetables, seafood, and even drizzled over pizza for an explosion of umami goodness. It should be added raw as a final touch and never cooked or boiled.

For those seeking a plant-based version of it, Noma project offers a smoked mushroom garum. This involves crushing mushrooms with salt and rice koji, allowing them to brew for 6-8 weeks before cold smoking and bottling.

Have you ever tried the colatura? Tell me your experience!

Ph 1: colatura @fishdifferent, ph 2: surströmming Röda Ulven, ph 3: mushroom garum @nomaprojects

#colatura #colaturadialici #fishsauce #umami #fermentedfish #italiancuisine #italienskmat #surströmming #garum

Hawaii, pizza, Stranger Things, and The Salernitan

Hawaii, pizza, Stranger Things, and The Salernitan Rule of Health.
Want to piss off an Italian? Order a Hawaiian pizza!

Yet the pairing of cooked ham and pineapple not only works but has somehow a connection with medieval cooking.
According to the "Regimen sanitatis Salernitanum," a didactic medical poem dated between the 12th and 13th centuries, to be healthy one had to practice proper eating habits. These habits followed the principles of Galenic medicine, elaborated by the Roman philosopher Galen at the turn of the II and III century AD, according to which foods were divided according to their temperature. There were warming foods such as cold cuts, cheese, and wine, and cooling, water-rich foods such as melon, peach. Therefore, to be healthy, one had to try to recreate a balance on the plate by combining warming elements with cooling elements.

Hence, a great many of the classic pairings in Italian cuisine are derived: the prosciutto and melon appetizer (sometimes replaced by the fig), the combination of cheese and pears, wine and peach, the end-of-meal dessert in Puglia and Campania (which, if you think about it, commingles with Spanish sangria).
So ham (warming) to be paired with pineapple (refreshing) is flawless.

According to @lacucinaitaliana Hawaiian pizza was invented in Canada by Greek pizza maker Sam Panopoulos in 1962.
Although the Duffer Brothers of @strangerthingstv would have liked the inventor to have been their character Argyle, who serves it to Eleven and Mike with a "Try before you deny" smile!

Neither does @francopepeingrani one of greatest Italian contemporary pizza makers who in 2019 creates "AnanaScosta," a fried pizza cone with pineapple, prosciutto, Parmigiano fondue and licorice powder. Without tomato, because according to him it would create an excess of acidity. Agree!

Yesterday, returning from sea at Ribban's, complicit in the 24 degrees of what promises to be a hot Swedish summer, I felt a bit like I was on vacation, and I had the first pineapple pizza of my life....
"Try before you deny!"

.

#pinapple #pizza #hawaii #regimensanitatissalernitanum #francopepe #strangerthings

Load More... Follow on Instagram

Just a sec