Summer | Zucchini Soup


Zuppa di Zucchine…one of my favourite soups served when I’m with family in Italy. It’s hard to find the right type of zucchini in The Netherlands so I make sure to eat this soup at least one time during a visit in Italy.

I’ve learned so much about the zucchini (and aubergines). Before I was introduced to the Mediterranean culture I wasn’t used to eating zucchini and aubergines that much. Now I can’t imagine my life without these great vegetables. Besides all the diverse recipes you can make with these beauties, the zucchini serve as a good source of Vitamin C. Continue reading

Restaurant | NL |Da Sebastiano


2014-07-03 21.54.05At Da Sebastiano you can enjoy an authentic mini Italian experience. The restaurant we visited was Da Sebastiano No.2. It has a very relaxing atmosphere and the hosts make you feel at home. Every guest is welcomed with a bruschetta al pomodoro (crispy toast with tomato) and the evening never finishes without a limoncello (lemon liquor). They aim to keep a good balance between price and quality. There is definitely enough choice and variation on the menu: plenty of pasta and pizza to choose from, a few meat dishes and one fish dish. The menu is strong and everything on the menu is always available. Continue reading

Pasta with Broccoli | Orecchiette ai Broccoli


Pasta with broccoli. Normally  I eat this pasta in Rome and it’s then served with ‘broccoletti’, not broccoli. Broccoletti is a slightly different version of broccoli mostly famous in Rome. The easiest way to describe the difference: it’s a smaller and finer version of the standard broccoli. The taste is also slightly more ‘green’. To be honest I find it just as good as using the standard broccoli. Where I live they sell broccoletti per 5 branches for a ridiculous price so that helped convincing 😉 The pasta itself comes from the region of Puglia, southern Italy. The pasta shape reminds you of a little ear and that’s also why this pasta is called ‘orecchiette’.

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Inspiration | Vin Box



An Authentic Vin Box!

I could never have imagined to one day be the proud owner of a cardboard box filled up with 5 liters of alcoholic beverage and a tap… not for beer, no. For wine of course!

This wine is one year old, fresh and fruity and therefor easy to drink. We were the only customers for the day, poor guy. Business isn’t great at the moment. There is a lot of competition in the Chianti region. There are so many great wines to choose from.

Watch a video on Traveling in Tuscany: Uncorking Chianti Classico:


Pasta | Oven Pasta Dish


Pasta di Semola di Grano Duro. Since 1947. On the fields of gold in Umbria, high quality wheat is harvested to make a fantastic pasta from the brand Filiberto Bianconi. For this dish I’ve used durum wheat pasta in the shape of a flower. The shape is in fact the symbol of Florence: Giglio. It’s a pretty pasta with a full taste because the pieces are short and fat. The combination of eggs, spinach and pasta is my favourite dish of success. It’s colourful, tasty and looks beautiful on  your plate. Besides the look, spinach also  contains high quantities of  antioxidants and is a rich source of iron.

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Cocktail | Spritz, For a Sparkling Summer


Sparkling Spritz Aperitif, a true summer delight! Whether you are having a barbecue in your backyard or relaxing on your sofa the Spritz is a great way to celebrate the end of the week and the start of a dinner.

This drink originates from northern Italy. So far I’ve had the best Spritz served in Bologna (picture) in a little bar next to the Opera. The taste becomes even better when enjoyed with some bites alongside. We arrived just in time for happy hour by surprise, so we enjoyed a full second dinner of small Italian bites.

Whilst preparing dinner for your guests, you can offer to serve this cocktail and make it on the spot. Very entertaining! You can buy the ready made version in the supermarket but that would kill the fun and the taste.

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