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Recipes

Category : Pizza & co

11 Sep 202321 Sep 2023

Baked pizzaiola pasta

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

10 Sep 202321 Sep 2023

Crackers with nduja (with sourdough discard)

in Antipasti . Baking . Finger food . Pizza & co

10 Sep 202321 Sep 2023

Super quick bread pizza

in Baking . conscious . Finger food . Pizza & co . vegetarian

21 Jun 202321 Jun 2023

Ligurian farinata

in Baking . Gluten free . Pizza & co . Vegan . vegetarian

09 Mar 202319 Mar 2023

Vegetarian Easter tortano

in Antipasti . Baking . Pizza & co . vegetarian

16 Feb 202302 Sep 2023

Piadina

in Antipasti . Baking . Finger food . Pizza & co . Vegan . vegetarian

20 Oct 202220 Mar 2023

Polenta pizza with eggplant and feta cheese

in Baking . Gluten free . Pizza & co . vegetarian

29 Sep 202221 Mar 2023

Torta salata – Savory pie with chards

in Baking . Pizza & co . vegetarian

26 Sep 202221 Mar 2023

Spelt schiacciata with grapes

in Antipasti . Baking . Pizza & co . vegetarian

11 Sep 202222 May 2023

Farinata (chickpea flatbread) with zucchini and onions

in Antipasti . Finger food . Gluten free . Pizza & co . vegetarian

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spaghettiabc

Yesterday, I was invited by the Italian Embassy in

Yesterday, I was invited by the Italian Embassy in Copenhagen to a special masterclass dedicated to panettone. I had the opportunity to interview Gianluca Cecere from Frattaminore (Naples), a master in artisanal panettone and a multi-award-winning pastry chef. This year, his panettone won the silver medal in the Best Panettone of the World 2023 competition (he had already received the golden medal in 2019).

During our conversation, we delved into the differences between industrial and artisanal panettone, listing the distinctions between the two.

Firstly, in artisanal panettone, the ingredients make the difference: from the sourdough starter (Gianluca's is over 30 years old) to high-quality flours, to the choice of citrus and candied fruit, in this case, sourced from the Amalfi Coast.

Softness: artisanal panettone is incredibly soft, as light as a cloud, due to its long leavening (52 hours) and higher hydration. Industrial panettone is more compact, containing less water but more additives to prolong its shelf life. The former has a shelf life of 25 days, while the latter lasts 6 months.

Aroma: unmistakable scent of butter, vanilla beans and candied orange.

Shape: artisanal panettone must maintain its dome shape. This should also be retained after cutting; if it collapses, it indicates an issue with baking or leavening.

Alveoli: the cavities produced by the natural leavening of panettone, visible once cut. These should be uniform and of the same size, not too large—the hallmark of a well-executed leavening!

During the masterclass, we also tasted brioche and rum baba, one of the symbols of Neapolitan pastry, accompanied by a bit of Piedmontese Vermouth.

@italyindk @cecere_visionarydessert @hrs_kbh

Last week I have been at the presentation of “Ol

Last week I have been at the presentation of “Olivolje boken. Från träd till bord” by @sannatoringe for @bokforlagetarena.

Sanna did an amazing job deep diving in a holistic way into the world of EVO oil. From harvesting to shopping to tasting. And of course there are many recipes to try, to explore the full potential of this magic ingredient.
The Swedish market needed a text about EVO oil and now it is finally here!

Mediterranean Diet and Italian Cuisine. It was a p

Mediterranean Diet and Italian Cuisine.
It was a pleasure to collaborate with the Italian Trade Agency of Stockholm under the Italian Ministry of Foreign Affairs and International Cooperation last week at the Nordic Organic Food Fair.

More than 200 people enjoyed three healthy cooking demos filled with vegetables, grains, and pulses. Thanks to all of you who visited us, to our partner Smeg Nordic, and to the 10 Italian companies that provided us with the finest organic ingredients.

Special thanks to the best team. Andrea, Ivana, Granit, Fabrizio, Nadia, Luca, Bianca, and Angela: you made this possible!

@itatradeagency @italymfa @itastockholm @smegnordic @ioboscovivo_healthy @loman.srl @aziendamonastero @girolomoni_granoturismo @anticomolinorosso @aziendagricoladepalma @deanocciola #pancrazio #terrediecor #agrimperiale @reko.deli

PIADINA The famous flatbread from Emilia Romagna,

PIADINA
The famous flatbread from Emilia Romagna, to stuff with your favorite ingredients, savoury or sweet.

Ingredients for 2
125 g 0 of all-purpose flour
55 g lukewarm water
20 g extra virgin olive oil
3 g salt

Mix the ingredients in a bowl, knead until smooth and soft. Let rest tightly covered with a plate for 30 minutes.

Divide the dough into two parts and roll them out separately with a rolling pin, giving them a circular shape, about 20-22 cm in diameter.

Cook them over a nonstick or cast-iron, lightly oiled pan for about 2 minutes per side. If bubbles form during cooking, pop them with a fork. The piadina will be ready when it has reached a nice golden color.
Stuff it with your favorite ingredients and serve immediately.

In this version I've used roasted squash, baby spinach leaves, provolone cheese and balsamico PGI cream.

Recipe created for @itatradeagency for the Week of Italian Cuisine in the World 2023, at @nordicorganicexpo 15-16 November, Malmö. In partnership with @smegnordic.

#piadina #weekoftheitaliancuisineintheworld #italiancuisine #italianfood

SQUASH RISOTTO WITH MUSHROOMS AND OLIVES Creamy an

SQUASH RISOTTO WITH MUSHROOMS AND OLIVES
Creamy and velvety, this risotto is quintessentially autumn.

Ingredients for 2
For the rice
180 grams of Carnaroli rice
1 small squash (200 g)
2 cloves garlic
Rosemary
150 g mushrooms
2 spoons of black olives
30 g butter
2 spoons of grated Parmigiano Reggiano
salt
pepper
EVO oil

For the stock
1 onion
2 carrots
1 celery

Preparation of the squash
Cut the squash in half and remove its seeds.
Put inside of it the garlic cloves and rosemary to taste.
Move it in a baking tray (the peel facing outside), brush it with EVO oil and bake in a ventilated oven, 190° until soft (40 minutes).
When ready, hollow out the skin from the cooked pulp and blend it with a little EVO oil, making a cream.

Preparation of the broth
Prepare the broth, adding the onion, carrots and celery in a pot, covering them with cold water. Cook them over medium heat.

For the risotto
Slice the mushrooms and sauté them in a pan with a little of EVO oil, util crispy. Add salt and set them aside.
Remove the pit of the olives and cut them in small pieces. Set them aside.

In a large frying pan, dry toast the rice. Add a ladleful of hot vegetable stock and cook for about 6-7 minutes, adding more stock only when the previous one is absorbed. When the rice is almost fully cooked, add the cream of squash, stir and cook for a couple of minutes.
Add the Parmigiano and the butter, stirring gently. Serve, decorating with mushrooms, olives and fresh thyme.

Recipe created for @itatradeagency for the Week of Italian Cuisine in the World 2023, at @nordicorganicexpo 15-16 November, Malmö. In partnership with @smegnordic.

#risotto #weekoftheitaliancuisineintheworld #italiancuisine #italianfood

AUTUMN MINESTRONE Cozy and comforting, the most k

AUTUMN MINESTRONE
Cozy and comforting, the most known Italian vegetable soup.

Ingredients for 3
1 small onion
1 spoon of tomato paste
2 medium carrots
1 celery stalk
150 g of squash
120 g of floury potatoes
100 g of baby spinach leaves
75 g of cooked white beans
50 g of millet
EVO oil
salt
rosemary
black pepper
Parmigiano Reggiano (optional).

Cut the squash, the potatoes, the celery and the carrots in small cubes of the same size. Slice the onion. Wash the spinach.

Cut the onion and sauté in a large pot with a small spoon of olive oil and the tomato paste for 4 minutes.
Add the celery, the carrots, the potatoes and the squash and cook for 2 minutes.
Add half litre of boiling water, the rosemary and cook until the vegetables are al dente.

After 10 minutes add the millet and the beans.
As last thing, add the leaves of spinach and cook for 5 more minutes.

The minestrone is ready! Serve it with raw olive oil, black pepper and, if you want, grated Parmigiano Reggiano.

Recipe created for @itatradeagency for the Week of Italian Cuisine in the World 2023, at @nordicorganicexpo 15-16 November, Malmö. In partnership with @smegnordic

#minestrone #weekoftheitaliancuisineintheworld #mediterraneandiet #ıtaliancuisine #italianfood

🇮🇹 Exciting news! I'm thrilled to announce a

🇮🇹 Exciting news! I'm thrilled to announce a collaboration with the Italian Trade Agency by the Italian Ministry of Foreign Affairs and International Cooperation to celebrate the Week of Italian Cuisine in the World 2023! 🍷🍝 Join me on November 15th and 16th as part of the Nordic Organic Food Fair in Malmö!

I'll be hosting three cooking demos where I'll reveal the secrets behind preparing three iconic dishes from Italian cuisine: minestrone, risotto, and piadina, all while promoting the values of the Mediterranean diet. Let's cook and savor these dishes together!

🍳 I'll be joined by our special partner, Smeg Nordic, adding an Italian touch to our kitchen with their distinctive appliances and cookware, making our cooking experience even more delightful.

🌿 Additionally, I'll be showcasing products from 10 organic companies at our booth, offering inspiration and ideas for simple and healthy Italian cooking.

Don't miss out on this delicious celebration! Swipe up the post to read the program.

@itatradeagency @italymfa @smegnordic @ioboscovivo_healthy @loman.srl @aziendamonastero @girolomoni_granoturismo @anticomolinorosso @aziendagricoladepalma #pancrazio #deanocciola #terrediecor #agrimperiale

When @adalagard this morning texted me with a very

When @adalagard this morning texted me with a very casual and last minute invitation - do you want to pick mushrooms? - my inner forager child said “of course”!
So here a photo dump of today’s hiking with the best mushroom guru I know.

1- Mycetinis alliaceus edible mushroom smelling like caramelized garlic (allium in Latin means garlic)

2- Malin in all her Malin-essness

3- Tagsvamp (tooth fungi), our main catch of the day, picking them in a carpet of leaves. They smell apricot and peppermint

4- Carla ton sur ton: yellow rain jacket, yellow mushrooms in the back. She was bravissima and brave the all day

5- foliage, shadows and sun. And Malin leader of the pack

6- our happy baskets

7- us, enjoying each other company

8- tooth mushroom: can you see the teeth? Better to remove them gently before to cook them. Tripe mushroom I would say also: doesn’t it look like animal stomach?

9- porcini mask. How does the world look like through a mushroom?

Catch or the day. Can you name them? Answer in th

Catch or the day.
Can you name them?
Answer in the comments

.

#mushrooms #foraging #wildfood

The land I come from is the land of olive trees. K

The land I come from is the land of olive trees. Knotty giants that have inhabited the countryside of Puglia since immemorial time. Millennia-old trees to embrace, hide within, and read our past, our farming culture, and our future among their silver branches and leaves.

In a few days, the olive harvesting season of 2023 will start, which, as you can imagine, this year, as it has been for several years now, has been particularly challenging due to climate change.

That's why it's increasingly important to talk about the culture of high-quality extra virgin olive oil. I will do it in my own way, in a newsletter dedicated to this precious ingredient, the elixir of long life and the companion of good food.

I've gathered all the guides I've written so far to understand quality EVO oil, how to buy it, and how to cook with it. Along with a conversation with @aziendagricoladepalma about 2023 olive harvest in Puglia.

You will find it in your email inbox on Wednesday at 6:30 in the morning, Stockholm time. If you're not subscribed yet, you can do it through the link in bio.

Yesterday I got figs as a gift from @adalagard He

Yesterday I got figs as a gift from @adalagard
Her house is like a Mediterranean orchard in the greenest area of Ëslov. Tomatoes, hanging pumpkins, aubergines growing in a green house which is also a cozy swimming pool. The fig tree watches all over it, expanding with its twisting branches and broad sticky leaves dripping fig milk. The night it becomes a place for fireflies, where I sit sometimes for dinner in the shades of candles, whispering secrets to each other, scratching the back of a sinuous gray cat who honors us with his presence between one nocturnal hunting trip and another.
She is one of the most talented gardener, the nerdiest former cheese makers I ever met. And foremost she is my friend.
Today I had breakfast with the figs from her tree. She made me happy.

Private Italian Cooking Class at your home. Imag

Private Italian Cooking Class at your home.

Imagine an intimate and joyful culinary journey, where the kitchen becomes a place of connection and creativity. From the moment I step into your home to when we prepare fresh pasta together and savor our delicious creation, every second is filled with shared laughter and the joy of making memories, with your friends, with your family.

As your guide into the magical realm of Italian home cuisine, I’ll walk you through every step, from selecting the finest ingredients to mastering traditional techniques.

Whether you’re a seasoned cook or a complete beginner, my private cooking classes are tailored to your preferences and skill level. It’s not just about the food; it’s about the experience, the stories, and the connection that food can bring.

I have a few available spots for private classes until December 2023, here in Malmö. If you’re ready to embark on this culinary adventure with me, write me in DM.

Let’s create beautiful memories together, one dish at a time.

#ItalianCookingClass #HomeCooking #Empowerment #CreatingMemories

The video was filmed and edited by Michele Cinque for RAI - Italian National Television, for the show Casa Italia
Co-starring @grapewild , @misaanette and Sophie

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.

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