Colleague caterer Job of Zing Food asked La Cucina del Sole’s Nicoletta to talk about how she started, what she does and what she loves for his blog. It turned out a wonderful interview with clever questions and honest answers, and it gave Nicoletta the chance to tell how she started her cooking school in 2002 and to clarify her vision.…
This dish is inspired by a wonderful snack we prepare during our Neapolitan cooking class, the classic mozzarella in carrozza where two slices of stale bread envelope a slice of mozzarella, some anchovies and fresh herbs – basil or oregano – to be then breaded and deep fried. Here we made it with aubergines instead of bread and kind of…
🍊 I still had a few small blood oranges in my fridge – yay! I love them 🧡 – so I decided to make this quick lunch salad with one of my favourite ingredients of the moment, wild goose pastrami by wildvanwild.nl 🍋 It’s ready in 10 minutes and it’s filling and delicious. You can of course make a pescatarian…