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  • A classical breakfast with Carasau Bread? The “Pane Frattau”

    A classical breakfast with Carasau Bread? The “Pane Frattau”

    Do you know the Carasau Bread?  Yes, I think everyone knows this unusual bread produced in Sardinia. In the “La Bottega di Massimo” we found the Carasau bread by Ferreli, one of the best producers in all of Sardinia. Ferreli is an artisan bakery located in Lanusei, Sardinia. They are at the centre of the.


  • Try “Sa Panada”- the famous “Sardinian’s Pie

    Try “Sa Panada”- the famous “Sardinian’s Pie

    “Sa Panada”: The perfect dish from the Italian island in the middle of the Mediterranean Sea: Sardinia When you think of a dish to cook, you automatically look at the calendar and decide what to prepare based on our month. In Sardinia, near Cagliari, there is a town (Assemini) where a dish is prepared with.


  • Food (and wine) is basically for a long life

    Food (and wine) is basically for a long life

    Talking about food is not only for tastes and various pleasures, but it is also a way to talk about health and long life. There are some places in the world where you live longer than in others, the motivations are varied, but the common point of all these places is the food and the.


  • The perfect simple dishes: Lardo and Pistoccu Bread

    The perfect simple dishes: Lardo and Pistoccu Bread

    By Massimo Usai I always want to talk about genuine products and simple dishes. It is essential because it is the ricotta to live well for a long time and to mature a palate suitable for dishes sometimes more elaborate. Today I present a fast, genuine and healthy solution, to have an evening in front.


  • Happy new year and the goal for 2022

    Happy new year and the goal for 2022

    by Massimo Usai Recently I see more and more often recipes that want to be innovative, original, and want to surprise and scandalize the reader or customer. Well, in 90% of cases, these are recipes not only that do not make sense, but that annoy.I understand making pasta for ravioli with a different flour, new.


  • It’s New Year’s Eve and we will eat Cotechino and Lentils!

    It’s New Year’s Eve and we will eat Cotechino and Lentils!

    by Massimo Usai Tomorrow is New Year’s Eve, and I wanted to give you some tips on what to eat these days if you’re going to respect the Italian tradition.The Cotechino (or Zampone) with lentils is a dish that cannot be missed.Lentils and Cotechino are an excellent second course usually prepared for the New Year’s.


  • Pasta shapes: Gnocchi

    Pasta shapes: Gnocchi

    When we talk about Gnocchi, everyone immediately thinks of “those of potatoes”, which are undoubtedly the most famous. Anyway, they are also those born last in the Italian tradition, since the potato, until 1500, and only thanks to the Spaniards, arrived in Europe. Before this period, Gnocchi existed and was made with different doughs, including.



INTRODUCTION TO THE WORLD OF PASTA

Flour and men’s’ hands with flour splash. Kneading the dough for bread or pasta

THE ART OF THE DOUGT


Kneading water and flour is perhaps one of the oldest actions in the world. Yes, that’s right:  only water and flour, without yeast.

Even today, in many populations living in a primitive state, bread is still made in this way: without yeast.

In any case, everyone knows the art of kneading. Therefore, it is done in every corner of the world, even if using different ingredients.

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The perfect simple dishes: Lardo and Pistoccu Bread

By Massimo Usai I always want to talk about genuine products and simple dishes. It is essential because it is the ricotta to live well for a long time and to mature a palate suitable for dishes sometimes more elaborate. Today I present a fast, genuine and healthy solution, to have an evening in front.

two men preparing food

Happy new year and the goal for 2022

by Massimo Usai Recently I see more and more often recipes that want to be innovative, original, and want to surprise and scandalize the reader or customer. Well, in 90% of cases, these are recipes not only that do not make sense, but that annoy.I understand making pasta for ravioli with a different flour, new.

Cotechino

It’s New Year’s Eve and we will eat Cotechino and Lentils!

by Massimo Usai Tomorrow is New Year’s Eve, and I wanted to give you some tips on what to eat these days if you’re going to respect the Italian tradition.The Cotechino (or Zampone) with lentils is a dish that cannot be missed.Lentils and Cotechino are an excellent second course usually prepared for the New Year’s.