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Category : vegetarian

25 Mar 202324 Mar 2023

Beetroot and potato gnocchi

in Pasta . Vegan . vegetarian

19 Mar 2023

Crespelle with radicchio and basil pesto

in Antipasti . Vegan . vegetarian

09 Mar 202319 Mar 2023

Creamy chickpea soup

in Gluten free . Vegan . vegetarian

09 Mar 202319 Mar 2023

Vegetarian Easter tortano

in Antipasti . Baking . Pizza & co . vegetarian

22 Feb 202319 Mar 2023

Roman style artichokes

in Antipasti . Vegan . vegetarian

16 Feb 202320 Mar 2023

Piadina

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

23 Jan 202320 Mar 2023

Oregano grissini

in Antipasti . Baking . Finger food . Vegan . vegetarian

23 Jan 202320 Mar 2023

Breadballs with tomato sauce

in Antipasti . conscious . vegetarian

23 Jan 202320 Mar 2023

Home made ricotta

in Antipasti . conscious . vegetarian

23 Jan 202320 Mar 2023

Spoja lorda (ricotta stuffed ravioli, Romagna style)

in Autumn . Pasta . vegetarian . winter

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spaghettiabc

Gnocchi and Hamletic doubts: Which potatoes to us

Gnocchi and Hamletic doubts:
Which potatoes to use?
How to cook them?
When to mash the potatoes?
How much flour to add?
How to knead the dough?
How to cook the gnocchi?
How to season them?
And how to store them?
How to make colorful gnocchi?

The answers to all these questions, along with the recipe for these potato and beet gnocchi, can be found in my next newsletter, coming to your email inboxes Monday morning.

If you are not subscribed, you can do so by clicking the link in bio > subscribe to my newsletter.

Ciao bellə!

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#gnocchi #freshpasta #beetroot #rödbeta #italienskmat #recept #pasta #pastalover

The wine box "Spaghetti ABC Spring" is here! Desig

The wine box "Spaghetti ABC Spring" is here!
Designed by @byrackavin to match the menus of @spaghettiabc cooking classes and to celebrate the March equinox.

Anna picked 3 bottles to dive into the fresh bubbles of Pignoletto from Emilia, the mineral scents of the Mediterranean flora with the Sicilian Catarratto, the wild cherry and the soft tannins of the Tuscan Sangiovese.
To pair the dishes you are going to cook with Flavia using the best seasonal produce.

The box is available for all the Spaghetti ABC private workshops, bookable via spaghettiabc.com.
It can be ordered from Byracka vin through Systembolaget's private import for only 600 sek. If you have more questions about how to order the wines, write to anna@byrackavin.com.

@fangareggiwine @longarico_vini @lecinciole

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#systembolaget #vin #pignoletto #catarratto #sangiovese #italienskt #italiensktvin

Until recently, I didn’t use the microwave. I us

Until recently, I didn’t use the microwave. I used to say to myself: “What’s the point? If I have to reheat leftovers, I can always do it in a pan”!
However, since I discovered steaming in the microwave, I use it in many of the preparations in my everyday cooking, especially for vegetables.

In fact, steaming in the microwave allows me to have either ready-to-use vegetables, cooked in a very short time, without any fat, to which I only add the raw seasonings (oil, salt, pepper, spices); or to have semi-cooked vegetables that I can then finish cooking in a pan, in the oven, in the air fryer, reducing the time very much. For example:
- potatoes for gnocchi (peeled, diced, and steamed), are ready in 8 minutes. Then, all I have to do is mash them and mix them with flour to form my gnocchi;
- ditto for the potatoes to be baked, crispy: by pre-cooking them in the microwave, baking time in the oven is reduced by 2/3. In the oven, in fact, I just roast them, for a few minutes, just long enough to make them crispy. With considerable savings in electricity;
- sautéed asparagus, zucchini, carrots, artichokes: if I pre-cook them in the microwave, these vegetables then only have to sauté in the pan for a few seconds, just long enough to brown, in oil or butter;
- meal prep: at the beginning of the week, I pre-cook in the microwave the vegetables I will use in the following days and then store them in containers, ready to use for all the recipes I want to make (soups, risottos, pasta sauces). Planning a dinner doesn’t take me more than 20 minutes!

I always cook at maximum temperature (750 degrees in the case of my microwave). By how much? It depends on the type of vegetable and how big the pieces are. Experiment a little at first and, in general, go step by step: better to do a couple of cycles of 2 minutes each and then check the level of cooking in progress than to cook immediately for 4 minutes, with the risk of having a smashed vegetable.
Use only microwave-compatible containers, and when in doubt, check your microwave’s user manual.

What about you, how do you use your microwave? Let’s keep chatting in the comments

#microwave #vegetables #mealprep

In English, on restaurant menus or in cookbook rec

In English, on restaurant menus or in cookbook recipes, it is easy to find the word "balsamic" to indicate that balsamic vinegar is probably used in that dish.
I say probably, because the word balsamic, however, is too general and prevents us from understanding which balsamico vinegar we are talking about, what area of production it comes from, which raw materials were used, how it was aged, for how long, and whether it is a product labeled as PDO or PGI.

Not to mention that on the market there are also condiments that use balsamic vinegar as an ingredient but cannot be called so, since they do not correspond to the disciplinary specifications of their respective Consortium.

Therefore, in this post I will tell you about the differences between the various types of balsamic vinegar, to help you when you want to buy or use this ingredient in your preparations.
Scroll through the images to discover all the differences.
Which "balsamico" you have in your pantry?

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#balsamico #acetobalsamico #balsamicvinegar #spaghettiabc #modena #reggioemilia #italienskmat

Artichokes = 100% pure love. Among my absolute fav

Artichokes = 100% pure love.
Among my absolute favorite vegetables are artichokes. Therefore, when I found them here in Malmö, I bought them right away and used them to prepare one of the recipes that enhances them best: “artichokes alla romana”.

I like to see them standing in the pot, stewing slowly among the herbs (mint, parsley, lemon thyme), garlic and pepper, becoming soft and buttery wrapped in steam.
Cutting them in half is simply exciting as well as rewarding because it tells you that you have cooked them properly.
Eat them as antipasto, with a bruschetta and a slice of pecorino romano.
I’ll leave you the recipe in the link in bio.
Let me know if you like them in the comments

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#artichokes #kronärtskocka #carciofiallaromana #italiancuisine #italienskmat #vegetarianfood #vegetarian #spaghettiabc #recipe #carciofi

One of the pillars of Italian cuisine is tomato. A

One of the pillars of Italian cuisine is tomato. And while in the summer we use it mostly raw, being able to take advantage of the season when this fruit reaches its peak flavor, in the winter it is the preserves that take center stage.

Peeled tomatoes, passata, tomato paste, sun-dried tomatoes, pomodorini: there are so many ways to process tomatoes. And there are several recipes in which to enhance each of these preparations.

In this carousel I have listed the ones I think should be in your kitchen: browse through it with me and tell me which is your favorite tomato preserve.

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#tomato #pomodori #tomat #pelati #sundriedtomatoes #sanmarzano #pomodorini #körsbärtomater #italienskmat #spaghettiabc #italiancuisine #cucinaitaliana

What do we Italians do at Carnival? We fry of cour

What do we Italians do at Carnival? We fry of course!
Chiacchiere, frittelle, castagnole.
Frying is a technique that is both so delicious and so tricky, because we have to control several factors:
- the type of oil in which to fry
- the type of pan
- the temperature the oil must reach
- the smoke point
- the quantities of food to be cooked.

Controlling all these aspects of the process makes sure that your frying is light and crispy, less oily and definitely more digestible.

February’s spaghetti-newsletter is dedicated to fried food and the recipe for Carnival chiacchiere, these crispy fried treats, dusted with lots of powdered sugar. It’s not Carnival without chiacchiere!
You can read more in the newsletter I will send out Monday morning. Subscribe by following the link in bio > “subscribe to my newsletter.”

And you are very welcome to share your questions about deep frying: it will be a pleasure to answer to you!

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#chiacchiere #carnival #carnevale #italianfood #italienskmat #recept #spaghettiabc

Ciao amici! I’ve just released the dates of the

Ciao amici!
I’ve just released the dates of the cooking classes for this spring 2023. In Malmö and Lund.

The air is full of scents of fresh pasta, mediterranean herbs and juicy sauces.
Choose the class your prefer and come cook with me, from scratch, your favorite Italian food.
Info and reservations ☝️link in bio (workshops and events)

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#matlagningkurs #matlagning #italienskmat #malmö #färskpasta #italien #italianfood #cookingclass

When life gives you lemons… well, you do ricotta

When life gives you lemons… well, you do ricotta! 🍋
This fresh and home made cheese - using only milk, salt and lemon juice - is very easy to prepare and it was one of the recipes we cooked with my students during my last private event.

To be fair, the original ricotta is made re-cooking the whey coming from the cheese production (ricotta means in fact cooked twice). So, technically it is not a cheese, it is a dairy product.

So mine is a ricotta-style cheese :)

Prepare it with me and then use it as you like: as antipasto, with honey or balsamico, on bruschetta, or, for breakfast, with seasonal fruits and seeds.

The full recipe is in my website, link in bio 👆

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#ricotta #cheesemaking #homemadecheese #homecooking #italiancheese #spaghettiabc #italienskmat #recept

2 days at @identitagolose congress on Italian cuis

2 days at @identitagolose congress on Italian cuisine and hospitality. 2 days to deep dive into the latest culinary trends in my country, listening to the women and men that in Italy are making the difference.

Knowing how they are using the ingredients to create a cooking culture, to storytell a land, baking fresh food for thoughts.
Happy to have been part of this @gabrielezanatt , enjoying this terrific line-up: I wish I could attend more keynotes and masterclass.

Where I see the challenge for the next editions? I want to see more women on stage and more multi-cultural and intergenerational talks: to make a revolution, as for a frittata, you need to break some eggs!

My best memories to bring to Malmö?
The sensory universe of @mcgee.onfood.onsmells, the empathetic talent on stage of @francescaromanabarberini, the ability to narrate the pasta, mixing technique and pleasure by @ele_cozzella, the smile of @morenocedroni, @jessrosval and @erricorecanati who set the stage on fire (and smoke and contemporary art), the contagious energy of @massimobottura and the big family (the ecosystem) that works with him.
Ci vediamo!

#identitagolose #milano
Ph. cover @davide_fabio_colaci

During my last private event, one of my students a

During my last private event, one of my students asked me: how to preserve fresh handmade pasta? Should I dry it?
It is a frequent question in my workshops and this post will help you.

❄️ I freeze it.
I put the pasta on a tray, having each maccherone not overlapping the others. Then I put the tray in the freezer for 30 minutes. After this time, I can move the pasta in a freezing bag and stock it for up to a month.
When I cook it, I move the pasta directly from the freezer to the hot boiling water.

🌬️ I don’t dry it.
If not doing it properly, the pasta can crack and then break while cooking. Also, the cooking time will grow exponentially.

🙅🏻‍♀️ Never in the fridge!
The pasta will absorb a lot of humidity, sticking to the tray. In filled shapes (tortellini, ravioli) the filling will wet the pasta sheet an break it. Mamma mia!

How do you preserve fresh pasta?
Write me in the comments and share the post with your friends!

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#freshpasta #pastafresca #italianpasta #pastalover #pasta #spaghettiabc #tortellini

The winter is warm, natural and Italian 🍷. So h

The winter is warm, natural and Italian 🍷. So happy to announce a collaboration with the talented wine importer @byrackavin.

When booking my private cooking classes, you can order a special wine pairing of 3 Italian wines that match the food we are going to cook together.
To be order through Systembolaget’s private import.

Me and Anna we’ve designed it with molto amore, thinking about the seasonal ingredients that winter in Skåne has to offer and the Italian delicacies I use.
Info via DM or email.
Cc @fangareggiwine @podereortica @lecinciole

My Italian cooking classes in Sweden for RAI, the

My Italian cooking classes in Sweden for RAI, the Italian National Television: such an honor to be interviewed for the program @casaitaliarai!
You can watch more on @raiplay_official, Casa Italia, episode 19/01/2023, minute 43.
A pleasure to tell my story and work with Michele and Malou, kneading orecchiette with Karin, Anette and Sofia. And a special kiss to Barbara for connecting the dots and to Vincenzo and Carla for supporting me ❤️🇮🇹🍝

Cloudy sky, rainy and windy day? Let’s bring th

Cloudy sky, rainy and windy day?
Let’s bring then in the kitchen the colors and the vitamins of January seasonal products!

I’ve prepared a menu to reload your batteries and bring a big smile on your face. Who cares if the sun doesn’t shine?

Recipes in my latest newsletter, click immediately in the link in bio and get it 👆

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#orange #redkale #vitamins #greenfood #italianfood #italienskmat #apelsin #january #newsletter #spaghettiabc

Parmigiano Reggiano and Grana Padano: different tw

Parmigiano Reggiano and Grana Padano: different twins?
They are among the most famous and ancient Italian cheeses, with large shapes, invented in medieval times in the monasteries of northern Italy to preserve cows’ milk for a long time.

The most notable differences between these PDO cheeses?
Production area: Grana is produced between Lombardy, Piedmont, Veneto, Emilia Romagna and Trentino; Parmigiano in the provinces of Parma, Reggio Emilia, Modena and Bologna.

Feeding of the cows: in the case of Parmigiano, the disciplinary allow only grass and hay; for Grana, corn silage is also permitted.

Rinds: each cheese has the stamp of its own Consortium: spot how they look like in the video.

Ageing: Grana is consumed on average after 15 months, Parmigiano, on average after 24 months. Although there are Parmigiano cheese with longer ageing periods, which can reach up to 36, 48 or even 96 months.
The longer the cheese is aged, the more white tyrosine crystals (which crackle pleasantly between the teeth) will be evident within it.

Taste: Grana Padano is a cheese in which a buttery, lactic, sweet flavour prevails. Parmesan, as it ages, develops more complex flavours (dried fruit, for example) and becomes spicier.

Both are great to taste either on their own or grated.
Which team are you: Parmigiano or Grana?
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#parmigianoreggiano #granapadano #italiancheese #italiancuisine #italianfood #italienskmat #italienskost
@parmigianoreggiano @granapadano

The sweetest season to experience Puglia? Winter!

The sweetest season to experience Puglia? Winter! To recharge by walking on solitary beaches or in the countryside, bright with wild chicories and yellow marigolds.
And, if you are looking for inspiration, this is an itinerary I designed for you.

1📍Bari
The waterfront, the old town of medieval layout, the local markets, such as Santa Scolastica, where buy cime di rapa (wild broccoli) and cardoncelli mushrooms.
The people of Bari love to eat raw fish, from octopus to mussels, in restaurants like @lido_sanfrancesco on the beach.
Life is sweeter with a glass of wine and an aperitivo, enjoyed at one of the downtown wine bars, such as @mostofiorevineria and @ruffianobari. If you prefer cocktails @speakeasybari is the place for you, not far from Petruzzelli, the city’s Art Nouveau theatre and @salvatorepetriellapasticceria.

2 📍Polignano a Mare
A iodine recharge on the beach in the fisherman village of San Vito, followed by a “special coffee” at @ilsupermagodelobargelateria and a walk on the terraces overlooking the sea.

3 📍Ruvo and Castel del Monte
West of Bari, an hour’s drive away, the territory of @castel_del_monte, with its 13th-century octagonal castle and vineyards producing DOC wines. Here you can learn about Puglia agricultural cuisine, having an ethno-botanical experience at @mezza_pagnotta, among wild herbs, ancient grains and local oil (ogliarola barese @olio_ciccolella_), welcomed in a 17th-century house @villafenicia_.

4📍Salento
Going south at @lorecchietta di Guagnano, a fresh-pasta lab and food and wine store, where Mino and Linda welcome you with seasonal dishes and a big smile.
Even further down, following the coast, until you reach the Italian Finisterre and its seaside villages: Santa Maria di Leuca, Castro, Tricase porto, with a must-see stop for those who love seafood cuisine: @tavernadelportotricase. Olive oil to taste: @donnaoleria delicate blend.
And close on a high note with @palazzo.daniele in Gagliano, among contemporary art suites, 19th-century frescoes, relaxing spa and authentic “granny-style” cuisine.

If you are planning a trip to Puglia save the post and write to me in the comments.

Some videos by @increasingentropy

I love Milan. Every time I visit, I come home full

I love Milan. Every time I visit, I come home full of ideas and energy.
This last time I was in Porta Venezia area, among food stores, bakeries and wine shops.

First stop was @panificiodavidelongoni bakery on Via Bronzetti. On the wall, many forms of bread: borbonico, saraceno, with flaxseed, from ancient grains. The pizza by the slice - topped with puntarelle and chickpea puree - has air-cells the size of craters. A neighborhood bakery where people are made to meet.
Here I found @ellefilios and @loucastillo latest book, dedicated to the artisan bakeries of Italy.

A Christiania Bike parked at the entrance, the smell of cardamom and butter… at @lostecafemilano I felt I was back in Scandinavia. A place to buy hand-rolled cinnamon pastries in the morning and, at lunch, try bagels or flat-breads.

At @terroirmilano I stood still for 10 minutes contemplating their selection of organic oils from all over Italy and bronze-drawn artisanal pastas. Traveling with carry-on luggage, I didn't pick up a single one but I treated myself to a piece of torrone from @assenza_corrado Caffè Sicilia. Their wine cellar of organic, biodynamic and natural wines, with beautifully illustrated labels is truly "design-porn".

Last stop, by night, @osteria_alla_concorrenza. An essential osteria, where the "quinto quarto" (the offals) dishes reign (after all, one of the partners is @diegorossichef from @trippamilano), to be accompanied by natural Italian, French, and Slovenian wines. Also available for purchase for take-out.

And, speaking of wines, I come home with the latest book by @theitalianwinegirl, Italy's finest wine journalist (although she lives in the U.S.), dedicated to people who, through wine, have redeemed and revived an area.

As always, thank you Milan.
And @bamborin_design for being my co-pilot in this.

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#milano #milan #italiancuisine #italianfood #pane #focaccia #portavenezia #milanofoodguide #spaghettiabc

❄️ Three Italians dealing with the snow. The v

❄️ Three Italians dealing with the snow.
The very first cold of the month. The canal is totally white. Carla is struggling with her overall. Vincenzo took this picture and froze his hands. But all is magic, silent and bright ❄️

Like any self-respecting holiday, Christmas has it

Like any self-respecting holiday, Christmas has its ritual food, dishes that are consumed exclusively at that time.
And panettone does not escape this rule.

A distinctive, domed shape loaf with a beautiful round dome (to make it, the panettone, immediately after being baked, is hung and left to cool for 12 hours, upside down).
Simple ingredients (flour, eggs, milk, butter, raisins, candied oranges) testify to a peasant origin of this recipe.

According to Massimo Montanari, historian of Italian cuisine, panettone is the transformation in the popular sphere of a traditional food, such as bread, into the food of the feast. How? From savory to sweet, by adding special ingredients such as raisins and candied fruit.
And, the very presence of raisins makes us think of a medieval origin of panettone, when, before the discovery of the Americas, dried fruit or honey was used to sweeten foods.

From the Middle Ages to the present day, the recipe for panettone has evolved and there are many variations on the market today: chocolate, pistachio, caramel, coffee.
It can be served alone or accompanied by creams: custard, chocolate ganache, mascarpone cream, Nutella, etc.

In Sweden you can easily find it, both in large retailers and in deli and pastry shops that sell Italian food.
How about you, will you bring a slice of Italy to your Christmas table this year?
Write to me in the comments

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#panettone #panettoneartigianale #italienskmat #julmat #julbord #italianfood #italianrecipes #spaghettiabc #raisin #baking #italien #italia #natale #christmasfood

The preparation of a “minestrone” (the Italian

The preparation of a “minestrone” (the Italian thick vegetable soup), though simple, has something fascinating about it.
As in an orchestra, ingredients are chosen and added with precise criteria to create a symphony of flavors.
Balance, seasonality, timing.
There are golden rules to follow, do you know them?
Find out which ones I follow, in the link in bio > my recipes

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#minestrone #soup #italianrecipes #italiancuisine #vegetarian #italian #spaghettiabc #italienskmat #seasonalfood #cucinapovera #vegetables #squash #carrots #pumpa #soppa

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