Personally, I feel puzzled and amused by “yet another diet craze” that tells us to eat this and not that. As a food lover and nutritionist, I suggest you base your own food palette on the two diets that have kept people healthy and enthusiastic about their food for centuries; the Mediterranean and Asian food … More Food Pyramids for taste & health
This is a recipe that came about, based on a traditional Italian one: Ravioli con Ricotta e spinaci. At the time I imagined this recipe, I was living in Holland, and this combination seemed quite natural: Ravioli con cavolo nero e Gouda A specific variety of Kale (Brassica oleracea var. sabellica), or “Cavolo nero” in … More When Italy’s Ravioli meet Holland
First, a bit of history. I found at least 16 different versions yet, the most viable seems to be corroborated by the place where it was, allegedly, invented: ristorante alle Beccherie. Story has it that it was created in the 1970’s in the city of Treviso, kilometers up from Venice with the name, in the … More Who drank the Tiramisu’?
A bit of history As usual with food and recipes it is difficult to identify an exact origin. Many recipes go back a long, long time and were born out of what nowadays we call – when we refer to Italian cuisine – the cucina povera (poor people’s cuisine); sometimes also, erroneously, arte povera (poor … More How to make succulent Mascarpone
Fast food, healthy way. Super easy. Use 170 gr. (6 ounces) of black olives with stone, or 100 ( 3 1/2 Oz) without. Use only good quality. I repeat, use only the best quality you can afford…:-) Garlic. Start with one clove. If you like your pate to have an attitude, add some more, maybe … More Paté di Olive nere
Amatriciana, or Matriciana is closely related to the “condimento in bianco” (white sauce, because of its color) known as Gricia, a very, very old, traditional preparation which at Verde Basilico we are proud to offer on our menu. Amatriciana moved away from Gricia and became a red sauce after the discovery by Europeans of the … More Pasta all’Amatriciana. A bit of history
“Cappuccino” is a diminutive, endearing term derived from the noun “cappuccio”; hood in English. “Frati Cappuccini” or Cappuccino friars, are an order within the Catholic Church. As often is the case with food history, things are murky and full of legend. Here are the most widely accepted maybe true stories, maybe legends about the birth … More How to make real Italian Cappuccino