le vilain petit canard

pasta atelier.. mettre les mains à la pate !

3  2  1... c'est parti!

 

Voilà une bonne idée pour apprendre la cuisine italienne, occuper les enfants et.. préparer le diner! les pates fraiches c’est simple à faire.. même un enfant peut y arriver.. seul ou presque:-)

pasta with spinach

gingerbread a Genova

la bici di Babbo Natale posteggiata sul retro

Al giorno d'oggi per un bambino la casetta di gingerbread é diventata un must, impossibile aspettare la befana senza la casetta profumata allo zenzero in salotto, quindi, quando sono andata a Genova per le vacanze ho dato una mano a Diego nella costruzione della sua. Diciamolo.. ormai tra finestre sul tetto, archi e giardini la mia fantasia architettonica non conosce limiti.. e per divertirci un po' abbiamo aggiunto anche qualche elemento trash:-)

la renna che corre

il finestrone

crostata all'ananas e alla vaniglia

postcard from Trentino

Trentino is definitely one of my favorite regions of Italy. In winter is great for ski, in summer for lovely walks.. and of course food is very interesting! I had the chance to spend some days there for new year and my program was: skiing, eating and drinking in baita, relaxing in sauna.. this is the place to be.. here some pictures of Val Gardena:-)

spatzle (small gnocchi with spinach and cream)

sacher cake (chocolate cake filled with apricot jam)

going home after ski

entrance of restaurant Tubladel in Ortisei

the place to have an unforgettable trentino dinner

it was delicious!

fresh homemade pasta, a good way to spend your vacations afternoons!

 

 

mix 1 egg with 100g organic flour and a tsp olive oil until you get a "dough" consistency. Roll it with your pasta machine. Please note that this quantity is enough for 1 person, if you are 10.. you'll need 10 eggs, 1kg flour and 10 tsp olive oil! this pasta is so good that sometimes is better eaten with just a little bit of butter and parmesan, pesto sauce or ragu. please avoid complicated sauces (I tried one the other evening.. and I was not that happy about my choice, i regret butter and parmesan!)

 

half chestnut flour half normal organic flour