At Patrizia's Calabrian kitchen (pork, figs and wine)

"Let's go see the garden" Patrizia walks us down a steep mountain path. I completely fell for her from the first sight. Gorgeous at her sixties she was harmony itself. Married to Enzo, the head of Barbieri family, hostess of the kitchen of the family hotel, mother of three adult children, many times grandmother, she was always shining with genuine care for each and everyone around her. My lovely friend Alina brought us to Barbieri hotel this August. "You just have to meet her" she said, and as soon as I saw Partizia I knew exactly why. We instantly started thinking about bringing a cooking tour there.

Cacio e pepe (pecorino and black pepper pasta)

I'm giving up my attempts to make this pasta look attractive in the picture, but I have to say: from all the pasta I got to try in Rome cacio e pepe was definitely the best. Now (five minutes after eating it) it actually feels like the best pasta in the world. All in all Rome has three 'big' pastas: carbonara, amatriciana and cacio e pepe. Cacio e pepe is tagliolini dressed with only pecorino cheese and black pepper. You can throw it together in a matter of minutes. So to add to its beauty it is incredibly simple. You just need to get your tree ingredients right.

Caprese salad

I already wrote about Caprese salad, but since Sergey started bringing the proper mozzarella to Moscow things changed. I started making it more and more. And more, so now it evolved enough to say another word about it. You can also regard this as my farewell to the summer. It's time even for me to admit that summer will very soon be gone together with the proper tomatoes. So I find myself making it one more last time. And one more...

Babbo's eggs (poached in tomato sauce)

I love poached eggs overall, but this particular Italian way of making and serving them was a great finding for me. I learned it in London from Katie Caldesi and since then I keep making it as a breakfast, appetizer, light lunch or dinner. Somehow the tomato sauce complements the egg really well and brings is up to a balanced meal. Moreover, poaching an egg in tomato sauce doesn't involve any stress associated with poaching eggs in water.

Very British: pearl barley and cheddar risotto

This dish might truly surprise you. I never thought that one could get such a bursting flavor and such a lovely texture from pearl barley. The idea came from a British cooking class I took in London couple of weeks ago. I'm saying "risotto" here to refer to the technology of cooking a grain, which makes it creamy, and I don't mean to heart anyone. Anyhow my risotto loving family said this one totally counts.

Mozzarella di bufala Campana, Kalamata oil and bruschetta

I'm still wondering how I deserved it, but yesterday two completely amazing products came into my hands. From the first contact I felt so much respect that I actually didn't dare to touch them till the next morning. I really wanted to try them with a clear taste. You might think I'm going crazy, but I'm now so happy I was alone when I tried them. I'd never enjoy in full if anybody at all was watching me.

Favorite caponata

You might well tell me that it is not the classic caponata and perhaps you will be right. It happened so that I tried caponata in different interpretations here and there and there was one I liked by far the most. It was at l'Osteria (tiny Italian restaurant of Toni Vianello in Paris). Since then I was dreaming to recreate it and finally it worked.

Gnocchi with basil and tomato sauce (vegan version)

Gnocchi is one of my beloved comfort foods I picked up last year. It turned out that in Moscow you still can't get them ready made in most of the supermarkets. It makes me complain before I make them, but it also makes me note each and every time how delicious they are when freshly made at home.

Homemade Italian dinner with Leo and Natalia: pasta fagioli, spinach lasagna and peperonata

Leo is an Australian, living in Moscow for several years. We've been friends for a while but only recently I found that he loves cooking. I'm still wondering how I deserved such a present, but last week Leo and his lovely wife Natalia invited me for a home made dinner. It turned out that Leo's grandmother was Italian from Naples region and she taught him many Italian recipes.

Florentine cookies

Last Monday was my mom's birthday. She went for a MacBook (yes, she does listen to me sometimes) but I still wanted to present something hand made. So on Sunday my little bro and I got together at the kitchen to make her favorite florentines. They are continuing the series on Christmas baking.

Gorgonzola and spinach risotto

That weekend I really didn’t feel like going anywhere out. Even out of my bed, I’m not even talking about restaurants. It felt very strange, given that I’d normally wake up on Saturday thinking about where I should now go. Is it Upside down cake or Coffee bean? Coffee bean or Upside down cake? This time however, I needed to stay in my shell. That’s how I ended up actually cooking food (not usual sweets or snacks) at home.

Gorgonzola and spinach pasta

Since I started this blog I noticed that virtually all my favorite pasta recipes contain fettuccine / linguine / tagliatelle and cream sauce. The only exception seems to be pasta with home made pesto.

Broccoli and gorgonzola cream soup

Sometimes I really need some vegetable soup. It's the most comforting food I can imagine. Especially if it is a cream soup. The brilliant thing about it is that it doesn't have to be complicated. To me the best vegetable cream soups are plane, with one or two components and with no thickeners (like flour or heavy cream).

Pasta with home made pesto

I was shopping in Bahetle today and while searching for spinach I found a pack with fresh basil. It was just impossible to tear my nose from these fragrant leaves, so the pack came with me. My new food processor got delivered just today and that was a brilliant chance to see it in action. I was going to make fresh pesto.

Italian spicy custard

I came across this dessert when I worked in a Moscow Gastronom cooking studio. For the Italian class the trainer proposed to make two varieties of panna cotta. The first one was a classical jellied sweet cream served with fruits and fruit sauce. The second turned out to be a delicious spicy Italian custard.

Jamie Oliver's pasta with oozy cheese sauce

I've been watching a lot of Jamie at home on youtube lately. It's just unbelievable how inspiring Jamie oliver recipes are. Whatever I start watching: chilies, strawberries, pizza, I just want to try and make everything. And ideally even get my own garden. Though the garden might be a bit too much for me already.

Savoiardi biscuits (ladyfingers)

To complement the Sabayon I made last night I also made savoiardi biscuits (ladyfingers). Besides the fact that they are perfect with sabayon and as part of tiramisu, there is nothing better for a morning cup of espresso.

Delicious sabayon

When I'm depressed I often start hard core baking. That's exactly why a couple of days ago I found myself in front of my favorite confectionary book. I was looking for something that would keep me busy for at least half a day. Le Cordon Bleu Dessert Techniques is a perfect source of ideas for such an occasion.

Pull me up (all time tiramisu)

Tiramisu is my second contribution the Valentine's day celebration. The first was Valentine's sparkling strawberry cocktail I published yesterday. I'm making tiramisu like in those good old times when I was working in a Moscow cooking school organized by Gastronom magazine. I wish once I went back to this job.

Koh Pangan seafood pasta

We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn't help thinking about seafood pasta we had in Angels bay restaurant. Surprisingly, it is an excellent pizzeria ran by the French.