It is seven in the evening and, on the fifth floor, Mrs. Kapoor is ready to devote herself to preparing dinner. Like every night. At that time, you will be able to see her busy in the kitchen. The first thing you'll notice through the open curtains is the flamboyant color of her Sari. Looking closely, you will notice the graceful decorative effect created by the folds, similar to the petals of a flower. In many years, I have never seen her dressed differently. It holds true to its traditions, despite having moved here to Venice for some time now. He does it with clothes and food. Every day, at seven in the evening, you will always find her there, struggling with the preparation of Roti. You will see her carefully knead all the ingredients, expertly dose the spices for the accompanying curry, divide the dough into many small balls of equal size, heat the usual old plate until it becomes hot, place each cooked disc in a cloth after having brushed it with oil and close the flaps with extreme delicacy. His are habitual gestures. Simple. Family members. Actions repeated almost mechanically every evening. Year after year. Mrs Kapoor, every evening, without knowing it, makes me feel at home.
Mrs. Kapoor is a certainty in a world full of uncertainties.



Casatiello is a Easter cake, ride and savoury enriched with tasty ingredients; the slow leavening make it soft, the oven cooking make it fragrant and the filling made of cold cut, lard and cheese make it nourish with a strong flavour. Casatiello has a strong traditional value, given that it is typically eaten, during the Easter period with the family and the relatives, in fact it plays an important role in the Neapolitan tradition to be handed down from a generation to another.

The casatiello is also excellent for a picnic on the grass, on a trip out of town. It can be easily carried in a container. It has no flying parts and can be placed in a picnic basket wrapped only with paper or cloth.
Some put provolone, salami, grated pecorino, hard-boiled eggs inside. Others hard-boiled eggs put them on the outside. But in both versions it is really tasty. You can drink red wine and be together outdoors and enjoy a nice day.


An excess of carbohydrates can turn into palmitic acid in the liver, one of the most aggressive against the arterial walls ”, continues Rossi. Therefore, not only the saturated fats contained in the foods mentioned above, we must also pay attention to the consumption of simple sugars and refined carbohydrates. For example, we are invaded by fructose, contained in the corn syrup present in many industrial foods. That corn also used in intensive farming as animal feed and which we indirectly take in through the consumption of meat. We experience pollution from excess palmitic acid, we pollute ourselves with this substance. The influence of palimitic acid is therefore to be extended to various pathologies, since it contributes to a state of insulin resistance, contributing to the onset of diabetes, hinders the activity of the hypothalamus that controls the pituitary, with negative consequences also on the thyroid, continues the expert
The good news is that there are numerous foods that can counteract the action of this substance. Like the aforementioned extra virgin olive oil. It is not for nothing that the US FDA has allowed extra virgin olive oil - thanks to oleic acid - to be advertised as a preventive against cardiovascular diseases; or it is essential to consume foods rich in "carotenoids which are antagonistic molecules of palmitic acid, contained for example in carrots, squash, tomatoes; yes to the consumption of vegetables, all to be eaten preferably cooked to benefit from this action.
A recent study entitled "Dietary palmitic acid promotes a prometastatic memory via Schwann cells" has further questioned the healthiness of palmitic acid, positively correlating it to the growth of some tumors.
Published in the well-known journal "Nature", the experiment was conducted by scientists from the "Barcelona Biomedical Research Institute" and "Worldwide Cancer Research", and led by Salvador Aznar-Benitah.
Regarding the possible impact promoting growth and metastasis, the experiment mentioned above confirms that, in mice, tumor cells fed with palmitic acid increase faster in number and gain a certain metastatic potential, they become overall more difficult to treat.



70 gr of wholemeal flour

20 grams of rice flour

10 grams of coconut flour

220 ml of egg white

1 teaspoon of dissolved coconut oil

1 banana

5 drops of vanilla flavdrops

lemon + bicarbonate for leavening

200 gr of yogurt 0%

8 drops of vanilla flavdrops

2 gr of matcha tea

2 gr of isinglass

- preheat the oven to 180 ° static

- combine the flours with the egg whites and the melted coconut oil, mixing with a hand whisk

- then add the pureed banana and lemon + bicarbonate for leavening

- give a final stir and pour the mixture into the silicone cups

- bake the cupcakes in the preheated oven for about 25 minutes - the surface must be colored

- now take the yogurt, add the drops of flavdrops and the matcha tea previously melted in a saucepan with the previously squeezed isinglass and a spoonful of water

- take your muffins out of the oven, let them cool and in the meantime put the frosting in a piping bag and distribute it on the cupcakes

- I decorated with raspberries and blackberries, cocoa nibs and a sprinkling of rapè coconut


INGREDIENTS FOR THE BASE (I used a 16 cm diameter mold)
50 gr of Weetabix

40 gr of wholemeal rusks

1 tablespoon of coconut oil

15 grams of macadamia nuts

vegetable milk of your choice to make it moist

100 gr of Greek yogurt 0%

175 gr of Philadelphia balance

15 drops of vanilla flavdrop

4 gr of matcha tea powder

100 gr of egg whites

60 gr of vegetable / skimmed milk of your choice

1 small teaspoon of agar agar

- blend all the ingredients for the base in a mixer and add milk to taste to make the mixture moist

- place in the pasta bowl and leave to cool in the fridge for about 15 minutes

- pour the egg white, milk, matcha tea and agar agar into a saucepan, bringing it to a boil

- leave to cool for about 5 minutes and pour everything into a mixer adding the yogurt, Philadelphia and the vanilla flavor

- pour our cream on the base and cover the surface with matcha powder and a few blackberries to decorate

- let it rest in the fridge for at least 4 hours before serving


Doraemon is a Japanese cartoon, released in the 80s, but also revived with several films in recent years starring a robot cat from the future, Doraemon, and a 10-year-old boy, Nobita Nobi, a bit unlucky and in love with Shizuka , a classmate of hers. Doraemon must help him change the future, so as not to fail and bring his family into poverty and be able to fulfill his dream of love and marry Shizuka.
Doraemon is a particular cat and has an immoderate passion for dorayaki, typical Japanese pancake-shaped sweets, similar to American pancakes but with a faster process and a different dough.
Japanese dorayaki are such soft and special sweets that you can't help but be intrigued. They are very soft on the outside and everyone likes them.
Dorayaki are Japanese sweets prepared with a dough similar to that of sponge cake cooked in a pan in the round shape like pancakes and stuffed with anko, a sweet bean sauce which, however, in the Italianized version is replaced by Nutella. 
The Japanese name Dora means Gong a musical instrument similar to a sweet; which initially consisted of a single layer with the filling placed on top! Only 1914 the Usagiya pastry shop in Tokyo gave the classic form to Dorayaki made of two stuffed layers; then became popular as the favorite snack of Doraemon, the famous blue robot cat starring in the Japanese cartoon of the same name in vogue in the 1980s; even today, the beloved by many children!
Like any traditional recipe, there are different versions and many variations especially as regards the filling! What I give you today is the original Dorayaki recipe. A quick and easy preparation that will take up very little time: the basic dough is made in exactly 5 minutes by mixing eggs, sugar, honey, flour and yeast in a bowl. You can make them large (as in my case) or mini dorayaki from 4 - 5 cm. Time to cook them and to stuff them just warm and they are ready to serve on the table! The classic recipe wants the filling of azuki bean cream, a sort of dark red jam, with a dense consistency, a little floury, with a sweet and particular taste (which you find in the ingredients!) Which you can replace with hazelnut spreadable cream for create delicious Dorayaki with Nutella; or with jam of your choice that you have at home or with a delicious chestnut cream! Perfect for a rich and energetic breakfast or a delicious snack! Also excellent the day after to be taken to school, to the office, for picnics out of town! prepare them early they are amazing!


Making fresh pasta at home is an ancient art: gold threads such as tagliolini or tagliatelle, stuffed caskets such as ravioli or tortellini and timeless lasagna are obtained from the dough rolled with a rolling pin.
Even today we have returned to try our hand at fresh homemade pasta, a genuine product made with our own hands that is priceless, whether you choose the recipe with egg, or without, like the recipe for handmade strozzapreti. If you do the math, then, it doesn't take long to prepare a good fresh pasta: 15-20 minutes for a nice smooth and elastic dough, 30 minutes to rest, 15 minutes to roll out and obtain the dough ... about an hour, that's it! We started with the classic proportion of 100 g of flour for one egg, but a lot also depends on the format you want to prepare. Hence, one of the most valuable general tips is to lag a little behind with the dose and add as needed. If you too want to feel "sfoglina" for a day, start preparing fresh pasta with us, perfect with any tasty combination, from the classic ragu to fish dressings! When you feel a little more expert you can try coloring it with cuttlefish ink, for example, to create an impressive first course for Halloween like the bewitched tagliolini in pepper!
You have decided to prepare a pasta dish, but this time you want to make it with your hands from start to finish. It is absolutely not complicated! But one doubt remains: which flour is most suitable for fresh pasta? Each pasta has its own flour
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour.
In making pasta at home, the first rule is to respect personal taste. In fact, there are those who prefer a finer dough, so they will have to use white flour and instead those who love a rustic taste, which can be obtained by adding some percentages of semolina flour. If durum wheat semolina is used instead of 00 flour, which is richer in proteins, it is possible to obtain a pasta with a superior cooking resistance. The basic recipe for homemade pasta involves type 00 flour and the use of eggs: four eggs for 400 grams of flour. The pasta prepared with flour and water, without eggs, requires the use of a pinch of salt and warm water, to facilitate the hydration of the starch. Forms such as cavatelli, orecchiette, bucatini, fusilli, strozzapreti are usually obtained with the eggless dough. For tagliatelle, lasagna and stuffed formats, on the other hand, it is advisable to use the traditional dough with eggs. 


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