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

Recipes

19 May 202322 May 2023

Baked Sicilian Cannoli

in Baking . Desserts . Finger food . vegetarian

16 May 2023

Orecchiette with tomato confit and yogurt

in Pasta . spring . summer . vegetarian

11 May 2023

Quick marinated radishes

in Antipasti . salad . spring . Vegan . vegetarian

11 May 202311 May 2023

Panzanella with knäckebröd

in Antipasti . salad . spring . Vegan . vegetarian

30 Apr 2023

Agnolotti del plin with potatoes and sun-dried tomatoes

in Pasta . spring . vegetarian

23 Apr 202324 Apr 2023

Rice pie with snap peas and asparagus

in Gluten free . spring . vegetarian

23 Apr 202324 Apr 2023

Arancini with cheese and ham

23 Apr 202324 Apr 2023

Riso al salto – Fried rice, Milano style

in Gluten free . vegetarian

11 Apr 202319 Apr 2023

Creamy risotto with asparagus

in Fish . Gluten free . spring

25 Mar 202324 Mar 2023

Beetroot and potato gnocchi

in Pasta . Vegan . vegetarian

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spaghettiabc

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).
And then ham (warming) to be paired with pineapple (refreshing). 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!"

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

Last Saturday I had my last cooking event of the s

Last Saturday I had my last cooking event of the season, before the summer break.
6 long months where I had the pleasure to share my love for the Italian food with many of you.

From hot tortellini in brodo that cuddled us during the winter to the first asparagus risotto of the spring, kneading cannoli, stuffing handmade piadina, cutting fragrant focaccia from Puglia, sautéing trofie and coating them with pesto.
It was a pure joy cooking and chatting with you, sharing the same happy table, full of the food we prepared together.

I will start my cooking events again in September.
If you want to cook with me before September, I can organize a private event for you, at your house: just write me a DM and I will give all the info.
And if you are a company and are thinking about an Italian event, reach me in DM: it will be a pleasure to bring a ray of Italian sun in your office!
Kramissimo,
Flavia

#matlagning #matlagnigskurs #italienskmat #italien #malmö #teambuilding #italiancuisine #cucinaitaliana

HOW TO USE EXTRA-VIRGIN OLIVE OIL IN COOKING? This

HOW TO USE EXTRA-VIRGIN OLIVE OIL IN COOKING?
This is the question I receive most frequently during my EVO oil master classes.
Many are the doubts: which oil to choose? for what type of cooking?

In this post I want to leave you with a guide that will be useful whenever you want to cook with extra virgin oil, to make your dishes balanced, good and healthy.

Scroll through the post and, if you like, share one of your thoughts, doubts or questions on the topic.
I'll be waiting for you!

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#extravirginoliveoil #oliveoil #italiancuisine #italienskmat #olivolja #spaghettiabc

SQUIDS, POTATOES, GREEN PEAS > recipe 🦑 This is

SQUIDS, POTATOES, GREEN PEAS > recipe 🦑
This is a “sciuè sciuè” recipe, which in the dialect from Naples mean “hurry hurry” (or Arabic “jalla jalla”): few ingredients, quick preparation, so good.

I says quick because I have my summer tip for you: always having whole boiled potatoes with skin in the fridge, ready for be peeled to make salads or added to any warm dish. Thanks to this, my recipe was quick. And then peas and squids cook really for very little time.

INGREDIENTS FOR 2
300 g of local squids
1 red onion
1 glass of frozen peas
2-3 medium boiled potatoes
1/4 of glass white wine
EVO oil
Salt
Pepper
Fresh parsley to serve

Clean and cut the squids in large stripes.
Brown the chopped onion in a pan with a drizzle of oil.
Add the peas and the squids. Cook for 2-3 minutes. Deglaze with the wine and let it evaporate.
Peel and chop the boiled potatoes, add them in the pan and cook for 5 more minutes.
Adjust with salt and pepper.
Serve with chopped fresh parsley.

If you try the recipe, tag me as @spaghettiabc
Buona giornata!

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#squid #potatoes #bläckfisk #recept #recipe #greenpeas #ärtor #spaghettiabc #italiancuisine #cucinaitalian #italienskmat #sciue

Contemporary art photo dump. Because one needs bea

Contemporary art photo dump.
Because one needs beautiful images with which to caress the eyes early in the morning.

@wanaskonst @wanas_restaurant_hotel is a sculpture park in the middle of the forest, in Skåne.
Outdoor museum, living museum, where art is subject to the metamorphoses of time and nature: it can be beaten by the wind, wet by the rain, gnawed by insects, be a nest for birds.
Panta rei, everything flows: the sculpture of today is not the same of the sculpture of yesterday and tomorrow.

You are in good company (Marina Abramovich, Ann Hamilton, Jenny Holzer, Yoko Ono and Ann-Sofi Sidén, just to mention some of the artists), together with temporary exhibitions that take place every year.
1 hour and 15 minutes from Malmö.
Check at their website for more info.
@visit_skane @visitsweden

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#wanåskonst #visitskane #skane #visitsweden #sweden #contemporaryart

About eating handmade cannoli and feeling happy. I

About eating handmade cannoli and feeling happy.
It is a recipe I wanted to share with you because it is easier than it looks and the ingredients are easy to find.
In the recipe -which you can find on my website -I also included a link to the tutorial I used to make the cannoli molds at home, with just some tin foil and single-use aluminum baking pans.
For the filling: I used ricotta, you can use different kinds of cream (pastry, with hazelnuts, pistachio) and the toppings you prefer (candied fruit, chocolate chips, nuts, seasonal fruit).
How do you like cannoli?

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#cannoli #italiancuisine #sicily #siciliancuisine #italienskmat #recept #spaghettiabc #cucinaitaliana #recipe

This operation is F-U-N-D-A-M-E-N-T-A-L. Why? To r

This operation is F-U-N-D-A-M-E-N-T-A-L. Why?
To remove the old oil because over time, it can become rancid. When this happens, it can affect the taste and quality of the new extra virgin oil that is added to the bottle.
Additionally, old oil can leave residue and sediment in the bottle, which can also affect the quality of the new EVO oil. This can lead to an unpleasant taste and smell, and create the perfect environment to the proliferation of bacteria that might grow in old oil.
And we don’t want that :)
Check the video and let’s clean the dispenser together!

#extravirginoliveoil #olivolja #italienskmat #spaghettiabc #flosolei

A pasta class farm to table! June 2, 5 PM at @mato

A pasta class farm to table!
June 2, 5 PM at @matochchokladstudion

Raw ingredients are the pillar of cuisine: they really make the difference!
And if they are local, even better.
On June 2nd I am pleased to share with you my pasta knowledge, preparing together agnolotti del plin (special ravioli from Piemonte) and garganelli (a shape from Emilia Romagna that we can put in the family of fusilli) with the eggs of @varva.co, coming from regenerative agriculture.
I will also show how to make raviolo with fondant egg yolk (big spoiler alert!).

In the kitchen with me, @pastrybyjoellindqvist and @mysenlsson will prepare 2 gorgeous sauces from local ingredients and will treat us with a lovely finger food aperitivo.
We will have also the opportunity to know more about regenerative agriculture and the holistic approach of Varva, with Olof.
A good event, in every sense of the word.

The cost of the event per person is 1.100 kr and includes the lesson on fresh pasta, making 2 shapes, to be tasted with 2 seasonal sauces (yes we eat together), an aperitif and a non-alcoholic drink.
To make reservations, click in the link in bio.

This is my last cooking event before the summer stop (I will start again in September). So, if you want to cook with me now, this is your time!

Kramissimo,
Flavia

Malmö, June 1st, 17.30 PM: Liguria Masterclass. A

Malmö, June 1st, 17.30 PM: Liguria Masterclass. An exclusive event to deep-dive into the wines and the culinary culture of the region.
By two passionate food and wine experts (Anna Johansson, sommelier and wine importer @byrackavin and Flavia Giordano, Italian cookbook author and food educator @spaghettiabc) a one-night trip to explore Liguria with all your senses.

Anna will guide us in the grape-world of Selvadolce, the awarded winery in the middle of the “Riviera dei Fiori” (Flowers Riviera), tasting 4 of their unique, no-ordinary wines.
Flavia will prepare 4 iconic Ligurian dishes, from antipasto to dessert, storytelling Ligurian biodiversity and ingredients.

The music of De André and Paolo Conte, the literary visions of Calvino and Montale, will transport us in a dream called Liguria.

We have only 12 spots available.
The price for the full event is 1.650 kr/person and includes the Liguria lecture, 4 glasses of Selvadolce wines and a full menu of 4 courses.

Secure your spot by sending a DM (direct message) to flavia@spaghettiabc.com, then you will get payment information. Be quick :)

Welcome Italian food and wine lovers!

Spoiler alert…. @selvadolce_bordighera wines will be again available on the Swedish market in July 2023. Attending the event is an opportunity to be tipped before any other about their release date ;)

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#liguria #masterclass #ligurien #italien #italienskmat #italienskt #italiensktvin #malmö #italia #foodandwine #bordighera #selvadolce

My mother is not a great cook. She never was, par

My mother is not a great cook.
She never was, partly because of lack of time, partly because she didn’t care that much.
She always preferred studying (she graduated first in Humanities and then in Psychology) and then she always worked. Always, even on Saturdays, as a clinical psychologist. Hard, difficult and, at times, dangerous work.

Yet, she never left us hungry. Hers was militant and emergency cooking: lentil stew, artichokes and potatoes, fish broth. All prepared the night before or very early in the morning, in her robe, with a cup of coffee and sometimes a cigarette.
If she had not been able to prepare anything that morning, she would fall back for a last-minute pasta, pasta al burro or pasta e ricotta, which she would prepare at 2 p.m. when she returned from work.
While boiling water for the pasta, she took off her work clothes to put on her home clothes and freshened up in the bathroom.
By the time she got back to the kitchen, set the table and the pasta was ready, mixed with a dollop of ricotta cheese and some of the pasta cooking water. Lemon and pepper were added separately at the end. My father would also occasionally add cinnamon.
My mother never skipped one of our lunches and although she never made us wow dishes, she always, always, took care of our nourishment.
Until my sister and I grew up and took over the reins of the kitchen, which she very willingly left behind.
This is her pasta e ricotta. Find the recipe by downloading the app @letscreme.
Video by @gabrielpalatnicfoto

#workingmom

Regenerative eggs for our Italian cooking 🥚. Ha

Regenerative eggs for our Italian cooking 🥚.
Happy news for all my students and customers: in my Italian cooking classes and workshops we will use eggs from regenerative agriculture, thanks to a partnership with @varva.co

What is regenerative agriculture?
It is a way of farming that follows an holistic approach, in order to improve the soil health and biodiversity.
In large scale agriculture (often monoculture), with the use of pesticides and heavy machinery, the soil loose its nutrients and, with time, is not fertile anymore.

When soil is healthy, it produces more food and nutrition, stores more carbon and increases biodiversity.

And diversity is the word I would use to describe these eggs: different one from each other, in term of size, color. They have indeed personality!

Varva business model at the moment works with seasonal subscriptions: you can subscribe in order to get for the next 6 months, every month, 15, 30 or 45 eggs, to pick every month from a list of shops here in Malmö.

I leave in the story the link where you can find more info and buy your subscription. And if you don’t find it, ask me, commenting this post or writing me a DM.

And if you want to know more about regenerative agriculture, watch the documentary “Kiss the ground” @kissthegroundmovie on @netflixnordic

#regenerativeagriculture #malmö #skåne

A few days ago, Nina contacted me because she want

A few days ago, Nina contacted me because she wanted to organize a cooking team building.
Her team is international and they are based in all the Nordic countries.
For the last two years they couldn't properly meet: "We had too many virtual meetings on Zoom! And now that we are finally gathering together again, here in Malmö, I want to surprise them with something really special".

I listened to Nina's needs and I designed for her team a whole menu to cook from scratch, from antipasto to dessert, getting inspired from seasonal ingredients: we did a gorgeous risotto (to meet their gluten-free request) and, the members of the team who wanted to knead homemade pasta, had fun making "gnocchi sardi".
It was a beautiful reunion: the dinner around the table, in Nina's kitchen, surrounded by the delicate light of a spring afternoon, comforted by the food we prepared.

In the next days, I am planning the team building events for June, August and September.
If you are a company and want to know more about it, write me a direct message here and I will give you all the information.

A presto!
Flavia

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#teambuilding #malmö #matlagning #italienskmat

The ABC of risotto. Which rice? How toasting it? A

The ABC of risotto.
Which rice?
How toasting it?
About deglazing and the stock.
To stir or not to stir?

You will find all the answers in my next newsletter, dedicated to the risotto and rice, with 4 new recipes.
I’ll will pop up in your emails on Tuesday 6.30 AM, Malmö time zone.
Ciao!

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#risotto #rice #italienskmat #italiancuisine #arancini #asparagus #sparris #recept #italodisco #köket

4 sided grater: to each side, its function and its

4 sided grater: to each side, its function and its cheese.
It is probably one of the most common items we have in our kitchen and we use it on a daily basis.
During my last private event, in which I explained how we prepare risotto, it came time to grate the cheese for the final “mantecatura” of the risotto (stirring the rice with butter and Parmigiano to make it creamy).
And here, I got the question: which side is best to use?
Therefore, I made this video to answer to you.

1) Finely grated, for hard cheese (Grana, pecorino, Parmigiano). Ideal when you need to completely melt the cheese in the pan, without creating lumps, to stir risotto or to sauté pasta. It is the side to use when you do carbonara or cacio e pepe.
2) Small shreds: for hard and semi-hard cheeses, to grate freshly over pasta or to use for gratin in the oven (lasagna, potatoes au gratin) or for cheese to melt in an omelet.
3) Big shreds: ideal for julienne vegetables (zucchini, carrots, potatoes). Want to grate cheese on it? Good for cheese to use on pizza (raw or then to melt in the oven) or for salads.
4) Slicer: for vegetable chips to fry or for salads (ex, cucumber). Do you want to grate cheese in it? Okay, if you have to make carpaccio.

Now I’m curious: which side do you use most and how?

🇸🇪 Skriva gärna dina frågor på svenska

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#ost #grater #cheese #italienskmat #italienskaköket #italien #risotto #lasagna #carbonara

Spring in Skåne: there is no sweeter month to vis

Spring in Skåne: there is no sweeter month to visit this part of southern Sweden and explore its rural landscape of mills and villages of fishermen.
In front of the city of Landskrona there is a gem, easily reached by boat: the island of Ven.
Although we are in Scandinavia, the crops scream Mediterranean: fields of durum wheat, fruit trees (peaches, figs, apples), golden-yellow rapeseed, where pheasants, deer and hares roam free.
The medieval church of St. Ibb (set on the Nordic route of the pilgrim itinerary of Santiago de Compostela), stands on the cliff, toward the small harbor of Kyrkbacken, with its red and blue wooden cottages, where mackerel and salmon are still smoked.
The nights here are especially bright: it is no accident that in 1576 the astronomer Tycho Brahe built two astronomical observatories.
Ven can be visited in a day's bike ride or, if you want to indulge and surrender to the slow pace of the island, you can stop at @thehouseofven, to enjoy @kathzi83 hyper-local, seasonal cuisine and Nils' hospitality.

April in Skåne also means something else: konstrunda (the route of art). And one of the best is in Österlen, in the southeastern part of the region, around the towns of Kivik and Simrishamn.
During the month of April (usually close to Easter), local sculptors, painters and artisans open the doors of their galleries and, in many cases, of their private homes and gardens speckled with yellow irises and blue siberian scilla. It's a traveling festival where it's good to get lost, following on country roads the signs that say "konst" (art) or "galleri" (gallery). What if it says "loppis"? A flea market is just around the corner.
Spring ignites your senses. Do you smell a faint scent of garlic? Sharpen your eyes, a field of wild garlic might be nearby, with its lance-like leaves, to be mixed with extra virgin olive oil, almonds and salt to make a verdant pesto just waiting to meet a plate of spaghetti.

Which is your favorite place in Skåne?

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#skane #visitsweden #sweden #österlen #landskrona #konstrunda

Pastiera, the Easter dessert we prepare in Souther

Pastiera, the Easter dessert we prepare in Southern Italy.
A shortcrust pie from Napoli, filled with ricotta cheese, sugar and wheat, with a scent of lemon zest, orange aroma and cinnamon.

My version is prepared with farro (emmer) and it is filled with dried apricots and chocolate.
Find the recipe on my website: link in bio > recipe > filter "pastiera".
Enjoy with molto amore,
Flavia

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#pastiera #apricot #farro #emmer #easter #gladpåsk #påskrecept #påskmeny #italienskmat

”Vad betyder 00 mjöl”? Frågade Jens på min

”Vad betyder 00 mjöl”?
Frågade Jens på min sista kurs.
Den är en speciell typ av extra raffinerad vete mjöl.
Jag ska berätta om det i video, tillsammans med:
- mjöl 0
- mjöl 1
- mjöl 2
- fullkorn mjöl.

Dela gärna din fråga och fråga mer om Italiensk råvaror

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#mjöl #00mjöl #italienskmat #vetemjöl #italienskaköket

Tbilisi, city of the heart. Here is my 4-day itine

Tbilisi, city of the heart. Here is my 4-day itinerary to love it as much as I do.

Day 1
- cable car from Rike Park to the statue of Mother Georgia
- walk from Narikala Fortress to the Leghvtakhevi waterfall
- Abanotubani area and the sulfur springs
- relaxing break at Chreli Abano spa
- Tbilisi Wine Museum
- Anchiskhati Basilica, intimate and cozy

Day 2
-walk on Rustaveli Avenue
- Georgian National Museum
- Museum of Fine Arts
- Opera House
- Old Parliament, Soviet-style
- Mirror hall, Tblisi State Academy of Arts

Day 3
Day trip to Mtskheta, the ancient capital of Georgia, a UNESCO heritage site
- Jvari Monastery
- Svetitskhoveli Cathedral
- @iagos_winery a small producer of excellent natural wines made by the ancient Qvevri method, where wine is made, aged and stored in earthenware amphorae.

Day 4
- Dezerter Bazaar, the largest market of Tblisi: fruits, vegetables, spices, cheese and homemade pickles. A colorful and full of scents experience
- Amaghleba Street and environs: the part of the Old Town where I took the most photos, getting lost contemplating the facades of old buildings encrusted by time. I wandered without a real destination, just for the pleasure of walking and photographing.

Restaurants of the heart
- @salobiebia: natural wines, genuine Georgian cuisine, in a space organized like a modern art gallery
- @cafelittera: contemporary cuisine in the beautiful Art Nouveau garden of the Writers' House, by cheffe @tekunia
- @g.vino_tbilisi: a bistro with a selection of natural wines from small, passionate winemakers. A fantastic team!
- @iasamanirestaurant: an intimate restaurant, made in an old city building, restored and refunctionalized, elegant, simple, design
- @sofiamelnikovasdouqan: young, welcoming, hidden in a secret garden of the city, under the vine and pomegranate trees
- Sabatono: the khinkali we liked best (with lots of cilantro)
@cafe_daphna: our favorite kachapuri (fluffy and crispy).

If you want to know more about my trip and look at all the photos I took, go to the highlighted stories and click on Georgia.

Have a great trip and save the post if you liked it

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#tblisi #georgia #caucasus

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

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