EVOO Extra virgin olive oil – the real taste of Life

Extra virgin olive oil, Evo oil, is a worthy of consideration. I have nurtured love for this precious condiment for a long time, that has been growing gradually over the many years living in Italy.
This spring I decided that I wanted to get to know it more deeply. When there is a person or a place that you are particularly fond of,  you would like to get to know it more closely, and understand who that person or place is, all its peculiarities and characteristics.
I chose a course on the Italian Levante Riviera, at Recco, organized by L‘Associazione Italiana Sommelier dell’Olio

 

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Grilled bacon wrapped salmon with lemon pepper and lemon slices

This is one of my favorite summer dishes to be barbecued if possible, but great in oven too. I accompany to this dish the memory of impetuous Icelandic salmon rivers, and the incredibly fresh odor of the bright summer night accompanied by the fatty and slightly smoky perfume from the barbecue. The contrast between the fatness of the salmon and bacon to the zesty freshness of the lemon pepper and fresh lemon, make your taste buds very happy. Then we exalt the flavors by adding a drip of extra virgin olive oil. I post this recipe with mixed feelings though, because unfortunately the wild salmon stock is suffering a great deal because of intensive salmon farming, the Nordic one in phase of distinction actually. I am for eating “O kilometres” and local as much as possible, so if you have the possibility of a local sustainable choice for making this recipe, it is a great fish, and eating it in a conscious way, once in a while, reminds us of the important fact to take care of our eco system. Click HERE to sign the petition of amotistraumnum, an invitation to the government of Iceland to create a policy establishing a sustainable fish farming industry that exists in harmony with nature.

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Zesty ciambella with extra virgin olive oil inside & out

Ciambella is such a beautiful word and comforting in a way. The second part of the word “bella” means “beautiful” in Italian, so there’s one reason for the word’s expression for something good. Pronouncing “Ciam“, adds gladness and saliva to your palate in advance. It reminds of the sound of “yum“, meaning something that tastes or looks delicious. This bundt cake, ciambella, or better ciambellone, because of the size of it, is very light (despite the size of it), and extremely fragrant and zesty. An important factor for its lightness is given to the presence of extra virgin olive oil and zest in the dough. Then we exalt the zestiness, almonds as well as the mild olive oil in the dough with a second oil, a fruity Sicilian one.

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I Love Paris

I love Paris in the Springtime
I love Paris in the Fall
I love Paris in the Winter when it drizzles
I love Paris in the Summer when it sizzles

And so goes the first part of the lyrics of Cole Porter’s love song for Paris, I Love Paris of which he wrote the music as well as the lyrics. Who doesn’t fall in love with Paris? I couldn’t agree more with Cole Porter, as well as Audrey Hepburn’s classic line from Billy Wilder’s film “Sabrina” (1954), when she says: “Paris is always a good idea”.

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Simply fried egg in mild extra virgin olive oil

Extra virgin olive oil will enhance the taste of almost any dish, and make your ordinary, simplest meals  surprisingly fragrant, plus you will get all the health benefits from this precious golden liquid.
Staying in simple theme, fried eggs are a beloved breakfast of mine…… and I’m sure there are a lot of you sharing the fried-egg passion.
Extra virgin olive oil is especially suitable for that cooking operation, because it heats up very fast, cooking the egg white rapidly and leaving the precious yolk thickened but yet soft. Important of course choosing an appropriate olive oil type.

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Monet and the colors of the riviera

Claude Monet, the grand French Impressionist, master of color, light and shadow, could not omit the magical Flower Riviera in his Life Work. Until 31th of July an intimate and very special exhibition, Monet in Riviera, pays tribute to the great honor given by the Monet to the territory of Dolceacqua, Bordighera and its surroundings. Three paintings from Monet’s Riviera spring in 1884 are now gathered for the first time where they were painted 135 years ago: Two at the Dolceacqua’s Doria Castle and the third at the Villa Regina Margherita in Bordighera. Before embarking on his Riviera Journey, Monet said: “I have the impression I will do wonderful things”. And he surely did.

 

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Jazz & design from women’s point of view at Antico Monastero, Lu Monferrato

Profumo di donne (Scent of Women) is the title of my concert in quartet in the courtyard of the Antico Monastero restaurant, Palazzo Paleologi Relais Lu Monferrato on the 4th of July at 8.30 p.m..
The great Giulia Malaspina on piano and Marilena Montarone on the bass, and  we will have a special guest, Gianluca Fiorentino on the drums……. to maintain Yin. & Yang balance.
The women musicians are be wearing the design of Cinzia Sassone and Atelier Isadora.

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Pancakes with strawberries & maple syrup topping

Pancakes are one of my favorite things, and one day I think I will write a short story, or a “love poem” recalling all the “pancake” moments of my life. Or a song. In whatever circumstance they add joy, comfort, an intoxicating perfume, and then you have a world of choices for the fillings.
This recipe comes from my mother’s cookbook, “Hratt og bítandi” (2000, Ormstunga editor).
I added some baking powder and vanilla extract, that is typically put in pancakes in Iceland and fry them a little differently.

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Poetry on the plate

Poetry is to be found everywhere, you only have to be curious, open minded and look. I see a lot of poetry in food, both when I prepare it, as when enjoying it prepared by others. What brings a very special poetry and joy to the senses, is when your dish is including local food and you can savor it in its natural surroundings.
I always look for these moments, and especially when traveling I already start from breakfast, and take my coffee or tea in a special place at the location that reflects its spirit, and with local specialities when possible.
Here are a some food poems from the beautiful Camogli, on the Ligurian Levante Riviera.

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