About last night...home made bbq pulled pork in home made brioche buns, oven roasted sweet potato chips and a Negroni. 🍔🥃✨ 
Our regular weekday wonder meal. You put in vegetables eggs and cheese on a pastry crust and you get out a custardy savory cake. An Italian torta salata. Just as satisfying, if not more, a French quiche would call for eggs in the crust and cream or milk in the filling. Our favorite veggies to use are spinach and zucchini. What are yours? #thegfw2021 #thegfw22 #instagramchallenge 
Finally we can visit museums in our own region and I went to Rovigo (an hour away from Verona) for the Marc Chagall exhibition. It was a beautiful reminder of why we need museums: to learn about other lives, to see a new point of view, to think with the artist for a while and hopefully to come back home with more love for yourself and for others. And this exhibition was about Chagall’s love for his country and (as always) his wife Bella. Happy Valentine’s. #lovemuseums #valentinesday #instagramchallenge #thegfw2021 #thegfw14 
Buon carnevale! Last year this time I was working on a frittelle article. We were eating them before Lent each day by the dozens with the self imposed duty of finding out which pastry shop makes them best. This year we can’t smell frittelle in the streets, there was no parade in the city, neither a gnocchi party in San Zeno square today - on venerdi gnocolar. But the good news is that all festivities are rescheduled for May 7. And until then we can admire this painting of frittelle - La venditrice di frittole - by Pietro longhi from 1755. 
In love with the new issue of EATEN magazine, for which I wrote a few words about the vegetarian cult of Pythagoras. They are accompanied by the colorful illustrations of 19th century mathematician Oliver Byrne. Get your copy online! 💫 
Smiling at the new week with a new loaf. Rye bread with caraway seeds, which taste somewhere between fennel and anise seeds. Classic combination with rye and makes a mean grilled cheese sandwich with butter and melting cheese of your choice (I love Asiago for a little acidity but scamorza, taleggio or fontina work well too) 
I wrote about how master butcher @dariocecchinimacellaio sees a food painting in @uffizigalleries for Fine Dining Lovers. Cecchini is a philosopher, a poet, an artist and above all a passionate butcher. It was such a pleasure to talk to him for this article. Cheers to Tuscan food and life imitating art imitating life. 🥩🍷🖼❤️ 
A savory pie with spinach and radicchio rosso today inspired by the post of my friend @greek_recipes She has the flakiest, the most indulgent, the most melts-in-your-mouth olive oil yoghurt crust recipe. I finished my olive oil doing this pie! 
The messy but bright operation of filtering lemon peel infused alcohol and sugar syrup mix also known as limoncello 🍋🍋🍋 14 lemons yielded 4 liters of limoncello at 10 euros a liter (bottle and alcohol cost breaking the bank) and we are ready to face 2021 post-dinner ponderings. That is of course priceless. Essential to success was sipping previous year’s limoncello made by my mother in law while watching drops drip.