Yesterday night I had a blast. I had the great opportunity to cook with 8 amazing 9 years old girls. We prepared ricotta gnocchi together and had lot of fun (recipe in bio). They were engaged and curious. One of the girls, Sarah, asked me what inspired me to start this career. The answer is that cooking makes me feel at home. As many Italians, I grew up in a kitchen and cooking is for me a moment of joy. I hope to inspire more family to take time to cook with their kids as I

I am experimenting easy recipes for the free IG classes, "A Journey Through Italy". It is not easy to find a recipe that: can be cooked in 1 hour, doesn’t need special equipment, is vegetarian so that everyone can have it and doesn’t need too much ahead preparation. Yesterday's class was Trentino, northeast of Italy, the Dolomites home, a region that I love but I am not particularly familiar with. I just have very good memories of a skiing week between Trentino and Alto Adige

This gnocchi are different from the ones I usually make as I was trying to decrease the amount of gluten in my diet. They are really almost all pumpkin pulp that's why also the consistency is different. You will not be able to make cylinders and cut them, you will make your gnocchi as quenelle. 2 SERVINGS: 800g pumpkin (weight raw with skin) 80g flour 2 spoons of egg pinch of salt INSTRUCTIONS: Bake your squash into foil paper at 355F/180C for 30/40’. It's ready when you will

One of my fav dishes. So many variations: potatoes, pumpkin, ricotta cheese, chestnuts, alla romana. So simple and so good, so many memories behind them... the Thursday lunch at grandma(why Thursday I don’t know but we respect Italian traditions). Today I talk about potatoes gnocchi. There are a few tips to make them perfect: The choice of potato is key. Old potatoes are the best ones as they lost big part of their water. In this way the texture of the gnocchi will be more co