Latest issue of EATEN has arrived! It’s hyper realistic cover photo hides many historical pieces about fat, including mine about frittelle, frying fat and Venice. Get your copy now! It’s so satisfying to have a fat printed food magazine in your hands. 😎
Spring in Verona. Now that we can walk in the city - not rushing to get groceries or medicine - but walk for pleasure, we can stop and witness the awakening of nature. Nature has been busy and its beauty is nourishing our winter- and quarantine-tired souls. #castelvecchio #verona #springinverona #pontedicastelvecchio
Happy Mother’s Day! I used fresh yeast this time (instead of powder) and got this beast of a loaf. My customer is happy, seems I can keep my job as a mother. Little by little I’m regaining the courage to get the mother yeast which has been waiting in the freezer and see what it will do after a year of sleeping.
Next week I would be in Istanbul was it not for the Coronavirus. Most of my plans changed for the worst because of the little crowned virus this year but luckily also some new positive ones popped up. Such as this one: next week I will be virtually in Istanbul talking with the students of Özyeğin University about food writing. Thanks to @ozgesamanci who invited me to give a webinar for gastronomy and hospitality students. I guess there is a silver lining in every virus.
Lockdown is slowly easing and we now can go to the local farmers’ market. Colorful spring vegetables and fresh eggs make a great frittata. Despite the long queues, the mask and gloves regime, and no produce touching, it’s a happy day. I got yellow zucchini, strawberries, eggs, peas in pods, nettle, and some more. Farmers are relieved too to be finally able to sell their produce.
Last bit of waiting is the hardest part of making this no knead bread. It sharpens our appetite and makes our house smell like home.
Nothing says Happy Easter like a colomba from @infermentum 🐣🌷
In quarantine, we try to connect with our loved ones through video calls, group chats...and home delivery. Ada and her team are doing a tremendous job linking us with normality and sanity by way of the strands of their fresh tagliatelle, they put their arms around us with their gentle tortelli and give us a kiss with their personal note. We miss them, other small businesses and our everyday Italian culture, but we will all be out soon and with renewed passion to meet each other over food and wine, as it has been done in this land of plenty over thousands of years. Thank you for this week’s pasta delivery @enotecadellavalpolicella
What to say...I’m a fan. #papadelgnocco #carnevale #verona