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…
I had a beautiful, big tomato that needed to be used quickly, so I made this little dish inspired by the more famous vitello tonnato from the Piemonte region made with thinly sliced veal. You can have it completely vegetarian by skipping the tuna and the anchovy and adding some finely crumbled nori weed and/or other types of edible algae.…
It’s figs season and I’m loving it. Figs, cheese and carbs is a perfect combination, don’t you think? 🙂💚 Btw, why is there no emoji for fig??? Anyway. This time I wanted to test a gluten-free flour I had never tried before. Of course you can use plain flour, if you prefer. You can stick to the same quantities and…
Do you adore September too? It’s the sweetest month of the year: beautiful temperatures, a bit of rain and that nostalgic “I’ve left Summer behind” feeling. I love September, and that’s also because of FIGS! One of my favourite fruits, so tasty and rare because you can eat them only in season.That’s why I eat them as often as I…
I recently received the translated (Dutch) version of this beautiful book by Huw Richards and Sam Cooper and what a joy it was to read it! It is the perfect manual to start your own vegetable garden and enjoy its produce (and beyond, with suggestions on how to forage too) the whole year round, with great instructions on just everything: how to…
HAPPY NEW YEAR! After the excesses of the festivities, I love to go back to the simple, nourishing meals that are my favourite since I was a child. Like pasta e fagioli, pasta with beans, something my grandma Isa from Veneto – where they call it pasta e fasoi – used to make. It’s a tasty and comforting soup-like dish…
These easy to make cups are a healthy treat when you feel like having something sweet without too much sugar. You can make them with white or dark chocolate like I did here, yet I totally advise the dark option since white chocolate is a lot sweeter and more difficult to spread. It doesn’t melt as beautifully as the other…
A quick salad for tomato lovers. No quantities, just use what you have. Made with fresh string beans, ripe tomatoes, the few small potatoes I harvested in my mini garden and fiery shallots marinated in lemon juice to remove a bit of their spiciness. The dressing is a mix of – lots of – parsley, some basil, garlic, lemon juice…