La tradizione del recupero, del rispetto delle materie prime, della cucina del riuso, sono sempre stati i principi fondamentali del nostro retaggio culturale gastronomico. Un tempo era la necessità, oggi l’approccio consapevole al cibo: il risultato, ieri come adesso, si traduce in una ricetta antica ma sempre attuale. Advertisements Continue reading
Zero-waste attitude is the luxury translation of “non si butta via niente”. Besides being an extremely creative process, zero-waste attitude is economically rewarding and politically correct, provided that the cook is in the right mood. Appetibilis team is always in the right cooking mood, no matter what the fridge contains. Our leftover quiche is made with … Continue reading
I love testing recipes, especially the ones that require slow cooking… Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). No specific recipe and I didn’t bother to write down what I’ve been using, (oops). I tend to work with what I have available at … Continue reading
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino). Notes: Aggarbato … Continue reading
