Il mio obiettivo è quello di aumentare la consapevolezza riguardo all'origine degli ingredienti quotidiani che usiamo nelle nostre cucine, in modo da aumentare l'apprezzamento, il rispetto e la consapevolezza nei confronti di ciò che mangiamo e promuovere una cultura "qualità rispetto alla quantità"
In January 2018 I make a wheel of pecorino cheese made by sheep milk. After 4 months of seasoning I opened the pecorino cheese with raw milk 📍100% sheep's milk 📍4 months of seasoning It has a sweet taste, not spicy but with a deep flavor of sheep's milk. A soft paste with a regular … Continue reading 4 months aged pecorino cheese
Travelling is the best things you can do it in your life. And travelling with a good tips is even better. I discovered this place. If you are in Lisbon, Portugal and you are looking for a quiet and cool place to have a good wine you must to go to Wine bar do Castelo … Continue reading Wine bar do Castelo | Lisbon
After I had a work class with David Asher, a famous organic farmer and cheese maker based in Canada. I tried to make some soft cheese at home in Copenhagen and in Italy too. Back at home in Italy a friend of my family in Abruzzo gave us 18 litres of sheep raw milk still … Continue reading Wheel pecorino cheese @home
