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.…
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.…