Today’s recipe, the carrot cappuccino, has a special story. It all began about 20 years ago at a Christmas dinner when I was first served a simple carrot and coconut milk soup with a hint of lime zest. The flavor left a lasting impression on me, and since then,...
Fall is officially here and, like every year, the first winter porcini are starting to emerge. For those who don’t know, there is a big difference between summer cep mushrooms and those that come with the cold weather: the former are more delicate, with an...
This reinterpretation of pizzocchero stems from the idea of transforming an iconic dish of Valtellina tradition into a modern fingerfood version that keeps the authentic flavors and ingredients intact, but with a creative and unexpected presentation. The result is a...
