Panzanella tiepida - Tepid Tomato and Bread Salad

Panzanella is a summer salad from Tuscany, made with stale bread mixed with plenty of raw tomatoes, red onions, peppers and cucumber, basil, and dressed with oil and vinegar.

Farinata di ceci - Flat Chickpea Bread with Rosemary

The Ligurian farinata, also know as cecina in Tuscany, is a thin and crispy flat bread, made of chickpea flour, water and oil. You eat it piping hot with chopped rosemary in Liguria and a simple twist of the pepper mill in Tuscany. 

Testaroli al pesto

Testaroli are an ancient dish from the Lunigiana region, a valley between Tuscany and Liguria. Simply made of flour and water, they are pancakes that turn into a delicious pasta, dressed with pesto.

Crudité d’inverno con mimosa d'uovo – Winter Salad with Egg Mimosa

Winter  strikes me with its variety of vegetables. Surprisingly enough, in winter I take the chance of preparing crunchy and tasty salads every day. 

Petti di pollo alla senape con verdure d’inverno - Chicken Breasts with Winter Vegetables

Seasonal dishes are my daily treat and since I can find fennels in London, my life has changed in better. Fennel has a strong personality which would give a twist to any dish. Here I prepare a winter salad adding fennel to carrot and onion and topping it with chicken breasts dressed with mustard. 

Crespelle Funghi e Melanzane - Mushroom and Aubergine Crespelle

I love mushrooms. I love picking them in the wood, I love cooking and combining them with pasta, ravioli, risotto, polenta or simply scramble eggs. Mushrooms, especially the wild ones, bring an earthy flavour to the table.