Here’s Ilaria, the young food blogger from “assaggiare la vita a piccoli morsi”. This promising young blogger full of enthusiasm, came to visit me during a cooking class, making it even more exciting thanks to her skilful shots and her voracious eye. And here’s what gave me Ilaria: a large fine article on her blog and many pictures that tell… Read More
A must for any self-respecting Christmas in Parma: anolini. Anolini are an ode to traditional cuisine, an art who has been handed down from generations. They are the culinary symbol of patience which is necessary to see flourish an absolute wonder, are the reward (or the perfect combination) to our hated fog that envelops everything, and that I love. Here… Read More
Here the first typical Parma “spongata cake”, traditionally prepared for Christmas. A simple dessert prepared with love, top quality ingredients and so much patience: infact, spongata cake has to rest at least two months to express itself in all its taste. You can write at email@example.com to order your spongata cake. In the meantime…a small preview!
Sunday lunch at Ginger has been started! The one we made with my garden’s pumpkin was simply amazing…here some pics for you! Click here to choose your next favourite Sunday at Ginger’s. Ginger’s table Cheese tasting with pumpkin jam My garden’s stuffed peppers Pumpkin cream flavored with paprika and ginger Veal rolls with bacon and pumpkin Diced roastpumpkin and potatoes… Read More
Here a nice interview with Ginger for Breakfast published on the local Parma daily newspaper “La Gazzetta di Parma” on 26th of March 2015. Don’t forget that now Ginger is in Parma and the new cooking classes calendar will be starting in September. But autumn will bring many other surprises…stay tuned! See you soon my friends!
In many Italian regions, ther’s no Christmas without boiled meats and no boiled meats without green sauce. Anyway, the green sauce is a MUST, perfect to combine with many other meat dishes. Here for you two versions to combine with two different dishes: my grandmother green sauce and the famous Gambero Rosso cooking school one. Choose your favourite! And Merry… Read More
Here one of my favourite dish, all the year round cooked, but expecially is a tip for Christmas Eve dinner. Baccalà mantecato* is a typical dish from Venice and it needs very few ingredients but the most important is…elbow grease! Come on guys, the big effort will be rewarded by the absolute pleasure of this dish! * “MANTECARE” means in… Read More
Here a nice tip to cook chicken not as we usually do. I learned this recipe when I was a cooking student. There’s just some work to do, but don’t worry!, the recipe is simple, cheap and everybody will like it a lot. Ready? GO! . INGREDIENTS for 4 PEOPLE 600 g of farm-yard sliced chicken breast 500 g of… Read More
A delicious soup, very easy to prepare and happily poor: it comes again from Roman and Neapolitan tradition. Pasta with potatoes: a very ancient union coming from hanger and necessity to eat spending few money. But the taste is great, as in every poor dish, and we adore it since the first spoon! Try it in cold and grey days… Read More
This pie is a souvenir from my childhood summers. My great-aunt used to prepare this pie when all the family was together. It came to my mind after many years, I cooked it exactly as my great-aunt used to do and..there it is again, perfectly good! Here for you the recipe: easy to prepare, vegetarian, very good and smart idea… Read More
Nothing greedier and apparently impossible to make at home. Absolutely wrong! And here’s the proof. And if you want to enjoy fats, which sometimes is almost healthy, it’s much better to prepare this delicacy at home instead of going to the supermarket to buy the well-known one. Please, don’t be scared by seeing butter and cream necessary for the spread… Read More
Ode to the ancient poor Roman cooking, always delicious. Simple and first quality ingredients to obtain an amazing dish that will be loved even by children and fish skeptics. Ray fish is very simple to work because it has no bones and you will find already skined and ready for this preparation: infact we use just the wings. I propose… Read More