Skip to content

Chef Simone Ciuffetelli

Recipes – Reviews – My works –

  • ABOUT ME
  • My works
    • MAIN COURSE
      • De Cecco Linguine with calamari, cherry tomatoes, parsley and chilli 🌶 
        • Discover the ingredients and tips to cook homemade Cannelloni
        • Delicious Spaghettino with Crab
        • King George whititing, fennel purée, Australian raisin, capers, pine nuts
          • “Carpaccio di canguro, rapa rossa e lamponi”
            • The art of cooking
              • Pacific Oyster cauliflower cream , black caviar, white chocolate
              • Lamb straps, eggplant cream, artichoke, goat cheese, apricot chutney
              • Scampo crudo, orange, pistachio
                • “Sketches of madness”
      • Pork cutlet Valdostana with spinach and mustard fruit 
      • Slow cooked porchetta
    • dessert
      • Ricotta semifreddo
      • Panna cotta al basilico con pomodori secchi dolci e spaghetto fritto
  • Recipe
    • Antipasti
      • EASY & QUICK RECIPE: Cauliflower créme with broccoli,croutons and extra virgin olive oil
      • Autumn Recipe: chestnuts, tuscan kale and langoustines 
      • THREE INGREDIENTS: RECIPE
    • Pasta
      • Fish soup with saffron gnocchi | recipe
      • Filled pasta lesson!!! Recipe
      • Ravioli with porcini mushroom 
      • Spaghetti with Fresh pesto |Pasta recipe|
      • Are you H-Angry???   Penne all’Arrabbiata Recipe 
      • Spaghetti with sea urchin| Recipe|
      • Linguine pasta with mussels, artichoke crème and bottarga
    • Secondi
      • Homemade burgers are always a winner!!!
      • Polletto allo spiedo Alla Paprika | Recipe| 
      • A different way HOW to EAT MUSSELS
    • Dessert
      • Have you tried this Cheesecake? Easy, quickly and delicious 
      • Tiramisu’ recipe
  • review
    • REVIEW IN ITALY
      • Semplicità Reale: Niko Romito 
    • REVIEW IN AUSTRALIA
      • Italian
        • IL BACARO’ Cucina e Bar |Melbourne CBD | Australia
        • 48 h Pizza & Gnocchi bar | Review | South yarra | Melbourne 
        • Grossi Florentino Upstairs |Melbourne CBD| Australia
        • IL BACARO’ Cucina e Bar |Melbourne CBD | Australia
      • japanese
        • Koko | fine dining | Melbourne
        • Kenzan | Japanese Restaurant| Melbourne CBD
      • AUSTRALIAN
        • Attica | Melbourne | Australia
        • A Good day close to the fish
        • Bommie: Fine Dining restaurant |Hamilton Island AU
        • Life is too short to drink bad wine 🍷
        • Australia’s Seafood
    • REVIEW IN COPENHAGEN
      • BRACE | Restaurant | Review
      • Stick and Sushi | Copenhagen | review 
      • The Almanak |Copenhagen| review
      • COPENHAGEN COOKING & FOOD FESTIVAL 2016
      • Radio Restaurant | Copenhagen | review
  • News
    • Discover the best fine dining options in Melbourne with me
    • My best 2016’s dishes
    • XMAS FOOD PHOTOGRAPHY 
    • Salon Du Chocolate | Second Edition | Milan 2017
    • Are you thinking about a good and surprising appetizer to impress your guests, here my new dish. Puree of white beans, chicken mayonnaise, sour cream and parsley oil
    • En la variedad está el gusto 
    • The Earthquake hit Norcia
    • La classica pastiera Napoletana
    • Mininoma @ 108 – Copenhagen (Danimarca)
    • Lola is digging for find a Black summery truffle!!! 
    • Ottima idea ;)
    • Food Contest: Valorizzailcibo on Instagram
    • Are you thinking about a good and surprising appetizer to impress your guests, here my new dish. Puree of white beans, chicken mayonnaise, sour cream and parsley oil
  • Food in every country
    • Introduce Cayenne Pepper into your food and welcome great health!
    • Cos’è la Curcuma?
    • Cose’ la Genziana e Come si fa il Liquore? 

Dessert


Share this:

  • Tweet
  • Email
  • Print

Like this:

Like Loading...

Join 1,123 other followers

Social

  • Facebook
  • Twitter
  • Instagram
  • Google+

Follow me on FB

Follow me on FB
Follow Chef Simone Ciuffetelli on WordPress.com
Bæst Pumped Hot Smoked Ham #bæst #organic #charcuterie #copenhagen The first saffron harvest of my mother. Only 3 stems for flower... hard work to make a nice risotto #harvest #saffron #flowers #food #italy #italian #bio #organic #oro #giallo #d'Abruzzo In the meantime that rain outiside I created a divine goodness. "Infused mushroom water, salmon marinated in soya sauce and pink pepper" . . . #theartofplating #gastroart #foodpic #artofplating #truecooks #salmon #soya #mushroom #wild #autumn Yesterday I had the pleasure of having the Castelmagno alpeggio dop, from Piemonte . D' alpeggio means that it is only done at certain times of the year in the mountain pastures, sheltering at 1600 meters in height. In the 17th century it was served in the best French restaurants and English, but now it is difficult to find. It is made mostly with cows' milk and between 5% and 20% goats' milk. It has an almost floury consistency due to the double and small rupture of the curd, with a unique and pungent flavor #cheese #slowfood #castelmagno #dop #piemonte Creative day off: experimenting dark chocolate praline with rose hip oil 🍫🌹 #homemade #praline #darkchocolate #rosehipoil Bæst Salame Cotto on the way 💪💪💪 @baestcph #charcuterie #copenhagen

Follow me on Twitter

My Tweets

Archives

  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
Blog at WordPress.com.
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
%d bloggers like this: