notizie dalla cucina

Organic and Local food: The right taste turns white_green

Wednesday December 11th, 2013

menu bianco-verdeA few days ago I bought a new rolling pin. And ‘marble. Weight and valuable only to look at, it helps me Continue reading



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Organic and Local food : The right taste turns Green_

Tuesday December 3rd, 2013

invito cena dicembre 2013

It ‘s the winter and cold without you know are not good and the braschette without braschette not do porridge. Continue reading



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Local organic food and turns Red_

Monday November 25th, 2013

Start by toasting the rice. A single rice, variety Baldo, is to Cascine Orsine and is cultivated with the biodynamic method. Its grain in cooking remains firm but blends well with any kind of sauce. It was decided to combine it with Red onions, variety of Lucca, which Frederick took home with lots of smile. Then there’s the rock fish that Renato, an old friend, will fish for us these days between Cecina and Rosignano, with mail networks and large mesh. As wide as his hugs every time he shows us that when we meet. Will be cooked in salt and then stuffed with a FagioloRosso of Lucca. And finally almond biscuits homemade, makes them the ‘Alice, a young friend who for some time takes care of all this band is our family, and the recipe comes from her great-grandmother and me as the saying’ husband ‘Son facie for real! “… We are waiting!



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Organic and local cooking and November is colored from Green_Orange

Monday November 18th, 2013

cena cachiThere is salt in the oven that bakes the carrots today, is flavored with herbs for flavor and let the nutritional properties. It ‘a new recipe for us …
de “The Right Taste” learned by Maureen, a Californian chef for a few days as a guest wwoofer. Beside the regional, goat cheese, a new manufacturer, Achilles, who lives a few miles from here and it is an old shepherd, no one knew of him before anything today if they know the flavors. Chad, also a chef and traveling companion of Maureen, has taught us to flavor the ricotta with lemon and herbs. In short, organic cuisine and local cuisine with a menu to discover …..



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November is colored green orange

Monday November 11th, 2013

Friday 15th at 20:00 and Sunday 17th at 12:30
Tasting menu with

Pumpkin Ravioli with sauce on bietolina
Chard and Pumpkin flan with cheese or roasted with herbs.
Pumpkin pudding and mint leaves.zucca e bieta



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fresh beens : it’s spring organic soup

Sunday June 2nd, 2013

cook on the stove the right taste the first vegetables: Stortini precious beans, peas and onions … is spring soup with organic vegetables harvested in our fields.fagioli stortini



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