Category Archives: Food&Beverage

What I taste, what I cook

#Starters for an Italian #Dinner with Friends

Italian cooking is easy: you just need fresh ingredients and that’s all! Then how can you combine “frise” special bread, oregano, tomatoes, extra virgin olive oil and “capicollo” ham for a quick but tasty starter?
Here it is:
– expose the dry “frisa” bread to water for few seconds, then put olive oil, chopped tomatoes, oregano and capes on top. If available, also olive paste is good.
– chop the “capicollo” in a nice shape to serve
– (eventually slice some Parmesan cheese and serve it with fruits marmelade).
It is done!

Ok it will help if you family delivers you the ingredients directly from south Italy (Calabria and Puglia).



#Horse steak with #Rapini

Well… It’s time to go back cooking.
Something fast:
– fry gently Rapini veggies in extra virgin olive oil. Add gomasio, salt (pink himalaya one) and sweet chilli pepper powder.
– in a pan, with traces of olive oil grill the horse steak. Add oregano and salt on both sides near to the end of cooking.

Serve it in a nice way to express you feelings for the person you like.


Welcome dinner @home in #Calabria

Well… few days back at my parents village in South Italy. The place name is Roggiano Gravina, in the Calabria Region.
I promised myself to don’t exaggerate with food… well as Wilde quoted “the best way to resist temptations is surrender to them”. I don’t last three hours after my arrival…
Wild asparagus cake, mozzarella, homegrown chicken, rape vegetables… fresh meat sausage “sazizza” in local dialect…

this is a dangerous place… especially when it’s your mother, your aunt and your cousin (a professional chef) cooking to welcome you!






The best #Food ever: #Spaghetti al #Pomodoro

Sometimes you just want to go back to basics. In my case to my favourite food: “Spaghetti al Pomodoro” (Spaghetti Pasta with fresh Tomato Sauce).
Here is it, from ingredients:


San Marzano Tomatoes, Calabria’s Extra virgin olive oil, garlic, onion, fresh basil and Parmigiano cheese.

Just prepare the sauce in a pan with olive oil, garlic and onions (slowly adding the basil).


Cook at medium heat until it becomes a sort of tomato cream. Then add a spoon of red wine and a little of salt (I use Himalaya Pink Salt).


Boil the Pasta (De Cecco Spaghetti of course) for about 10 minutes. When spaghetti are ready, just add them into the pan with tomato sauce with Parmigiano cheese.
And thenit is done!


Well yesterday evening I eat it with French Beaujolais wine.


“Pasta e fagioli” @Sunday lunch. (Noodles with white beans, Italian Style)

Today we decided to have one of easiest dishes of Italian cuisine, yet one of the tastiest!
In a pan we fried low temperature a can of white beans and italian fresh sausage minced with olive oil. Then we cook Barilla’s noodles. As soon as noodles were “al dente”, we mixed them into the with beans pot… Let it rest for 5 minutes… And the magic was done! Enjoy!


#Habibi Cafè Bistro @SanktGallen

Everyone who knows me, knows as well that I am fond of Arabic and Persian culture. Food “in primis”. Thanks to my job I’ve visited the Emirates a lot in the past… A little less lately. Then we just discovered a little Arabic spot near home, in Sankt Gallen.
I have missed Hummous and Baba-Ghanoush… until now.




#Italian Sunday #Lunch – Mari e monti (Sea and Mountains)

Last Sunday… It was time to go back to a nice Italian lunch.. All about fish.

First we prepared ourselves De Cecco’s Linguini Pasta “Mari e monti” (sea and mountains). The seasoning was made with shrimps and wild asparagus cooked together with mushrooms into Safran milk cream.








Then we have some cod fish fried into Puglia’s olive oil with cherry tomatoes parsley and a little of oregano.





The Iliad, lines 1–7
Μῆνιν ἄειδε, θεὰ, Πηληϊάδεω Ἀχιλῆος
οὐλομένην, ἣ μυρί’ Ἀχαιοῖς ἄλγε’ ἔθηκε,
πολλὰς δ’ ἰφθίμους ψυχὰς Ἄϊδι προῒαψεν
ἡρώων, αὐτοὺς δὲ ἑλώρια τεῦχε κύνεσσιν
οἰωνοῖσί τε πᾶσι· Διὸς δ’ ἐτελείετο βουλή·
ἐξ οὗ δὴ τὰ πρῶτα διαστήτην ἐρίσαντε
Ἀτρεΐδης τε ἄναξ ἀνδρῶν καὶ δῖος Ἀχιλλεύς.