Aperitivo state-of-mind met Giorgio Locatelli


Het enige wat niet mee is gekomen is het zonnige weer uit Rome, waar momenteel het kwik de 30 graden overstijgt, maar los daarvan waanden wij ons in een sfeerrijke Italiaanse omgeving tijdens het de afgelopen editie van Taste of  Amsterdam, waar het Aperitivo event plaatsvond met Michelinsterren chef Giorgio Locatelli en Roberto Payer, voorzitter … Continue reading

Casserole versus Stew


It was during one of my frequent trips to London – during dinner I was asked what the difference is between a casserole and a stew. My first answer was that a casserole is a one-pan dish, prepared with a part starch, vegetables and meat or fish. A stew however, is a dish usually made … Continue reading

Fresh Pasta Dough recipe


Making fresh pasta is very easy and delicious! All you need is good quality of semolina, 1 egg, some olive oil and a pasta machine. I like to use a combination of semolina. Preparation time 30 minutes plus 20 for resting. 200g (7oz) (1¾ cups) plain (all-purpose) flour equal amounts of corse and fine flour, preferably Italian … Continue reading