Author: Nicoletta Pascolini
Pesto and Trenette alla Genovese
For many years I ran cookery classes at the local college. The first course I organised proved to be very popular and has been sold out for many many times. I think the secret of the success was because it included food from nearly every […]
Mozzarella & basil Stromboli
Moving abroad had open my horizons and I discovered Italian recipes that don’t exist in Italy. Since then I tasted garlic bread, spaghetti and meatballs, pasta alfredo and many more dishes that are the results of Italian emigrants adapting their recipes to the customs of the country […]
Pasta with courgettes and courgette flowers
Cooking for an Italian is as vital as breathing and walking, and often we don’t cook from a recipe, but somehow we know how to make the most of what we’ve got. Very often in Italian cookbooks there are terms like q.b. (quanto basta) it […]
Home-made Doner Kebab
I love a Doner Kebab, especially enjoyed with a cold drink, but often is fatty and I’m never sure of the quality of the meat they use. I did this recipe many times and my family love it; it’s from the TV programme “Eat well […]
Clouds
I’ve been totally obsessed with clouds, they are a neverending font of joy and wonder. Probably it has something to do with me growing up watching Heidi on the telly, I don’t know. I just find them fascinating, and I always look up at […]
Hello
A new chapter is starting and I’m ready!
I’m armed with a new notebook to add my favourite recipes and my favourite cookbooks and history of food are super ready 🙂