Linguine pasta with mussels, artichoke crème and bottarga

New dish for lunch today For 4 people:  400g of linguine pasta  500g of mussels  2 artichokes Garlic 50g of bottarga power Method: Clean the artichokes and fry the heart only in cooking oil. Add hot water, salt and cook til softened, then blend until creamy and leave it on the side. Wash the mussels … Continue reading Linguine pasta with mussels, artichoke crème and bottarga


Here some of the delicious dish that I made for Christmas. #lovepassionfood wish a lovely happy Christmas and Happy new year. 🎄🎉🌟🎁🎄🎉🌟🎁🎄🎉🌟🎁🎄🎉🌟   Soon the recipe 😉 You can also follow me Instagram simone ciuffetelli Twitter simone ciuffetelli Facebook lovepassionfood ciao

Stick and Sushi | Copenhagen | review 

Let´s talk a bit about the history of the Sushi The birth of modern sushi starts around 1800 by a stand selling food on the streets of Tokyo and demanded that the fish was marinated in soy sauce and salt, to last longer. The Wasabi, spicy green paste served along with sushi, was added to … Continue reading Stick and Sushi | Copenhagen | review