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Simone Ciuffetelli

  • 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 purĂ©e, 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 crĂ©me 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
    • ITALY´S REVIEW
      • SemplicitĂ  Reale: Niko Romito 
    • AUSTRALIA´S REVIEW
      • 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
    • LISBON´S REVIEW
      • Wine bar do Castelo | Lisbon
    • COPENHAGEN´S REVIEW
      • La banchina | Copenhagen | review
      • SLURP RAMEN COPENHAGEN REVIEW
      • BRACE | Restaurant | Review
      • Stick and Sushi | Copenhagen | review 
      • The Almanak |Copenhagen| review
      • COPENHAGEN COOKING & FOOD FESTIVAL 2016
      • Radio Restaurant | Copenhagen | review
  • News
    • Cos’è la Curcuma?
    • Wheel pecorino cheese @home
    • Introduce Cayenne Pepper into your food and welcome great health!
    • 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 PHOTOGRAPHY
  • BUTCHER
    • #1 Salame Cacciatorino & #2 Fresh Sausages
    • #3 Bresaola & #4 Boudin blanc
    • #5 Calabria sausages #6 Ventricina Vastese #Breakfast sausage

FOOD PHOTOGRAPHY


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Follow Simone Ciuffetelli on WordPress.com
Last staff meal with these beautiful people @baestcph. I will miss you. Thanks for the beautiful experience #bæst #last #shift #beautiful #place #people #and #food
Best Kitchen view ever! #baestcph
What a nice break #staffbreak #cheflife
January 2018 I made back home in Italy a pecorino cheese. After 4 month of aging I opened and here the result. It has a sweet taste, not spice but with a deep flavor of sheep’s milk. A soft paste with a regular eye, properly desired.🧀 #cheese #cheesemaking #pecorino #4month #aging
Pappardelle ragĂą di manzo e funghi porcini
Fiocco ❄️con i fiocchi 🎀 @ianpm91 @ciuffetellisimone @baestcph
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