Wild wholewheat spring pizza

Spring is a wild season, an awakening season, so full of new, fresh perfumes. One of the top ingredient of the season is the wonderful asparagus. So delicious, so versatile, so rich of minerals and vitamins, and so joyfully green, or sweetly pale. Love it on the pizza with eggs, creamy cheese and parmigiano cheese, maybe with an egg, and some parma ham. This one is a wild one, topped with pea pesto as well, pine nuts and detox artichoke. Feta or fresh goat cheese on top. Whole grain pizza loaded with greens.

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To Rome & Audrey with Love + slow travel tips

There are few things more romantic that I can think of than Rome in spring, or should I say breathlessly charming? Observing Flora’s season exploding with its million colors and perfumes into the timelessness of the city is somewhat unique.
When I think of Rome, and when I go there, my spirit automatically travels back at least to the mid fifties and sixties when Audrey Hepburn had already left her inimitable footprints in the eternal city, first with Vacanze Romane (1955),
and later living there for many years. Celebrating International Women’s Day by getting into her beloved ballerina shoes and tap through her most dear Trastevere neighborhood in the company of the border collie Berta and photographer Danilo Mecozzi.

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Asparagus risotto

More of Spring, more of asparagus, more of strawberries in season, more of blooming cherry trees, more of “silver white winters that melt into Spring”. These are a few of My Favorite Things.
Fresh asparagus plays a big role in the Spring Ingredient Spectacle. Watching its joyful greenness on the dish, inhaling its sweet perfume and feeling the soft fibrous texture and earthy taste, all gather in telling your senses one thing: It’s Spring!

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