linguine with garlic, oil and cockles
From the comments on my Facebook public page relating to the post, simply garlic, oil and cockles.
The first thing to do is to put the water pot on the stove to cook the pasta.
my idea of cooking can be summarised in two italian words cibo semplicemente & simply food.
Francesco et la poésie culinaire
by Francesco Tramontano
For more than twenty years I have lived daily between art and food.
The element that most unites these two “arts” is sensitivity, but in the kitchen now nothing is created or invented without risking being approximate and falling into ridicule.
Cooking means having the ability to combine a series of flavors, technical knowledge and above all the experience to transform the raw material into a unique food.
catanese rolls with spring onion
A very simple Sicilian traditional recipe. In Catania they are normally prepared with fresh pork belly or horse carpaccio, alternatively you can use another type of meat as desired.
carpaccio of veal with tuna sauce
This recipe was born from the need to adapt my kitchen to French tastes.
The French love the flesh and proposing an overcooked veal, as we eat it, would have made no sense.
italian passion
