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Simone Ciuffetelli

  • ABOUT ME
  • Recipe
    • Antipasti
      • Burro del chianti/how to make it
      • EASY & QUICK RECIPE: Cauliflower créme with broccoli,croutons and extra virgin olive oil
      • Autumn Recipe: chestnuts, tuscan kale and langoustines 
      • THREE INGREDIENTS: RECIPE
    • Pasta
      • How to make a beautiful and fluffy gnocchi
      • Make your own broth stock | recipe
      • Pasta al forno from leftover food | recipe
      • Seafood Garganelli pasta |recipe
      • 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
      • Sheep ricotta silverbeet pie | recipe
      • Homemade burgers are always a winner!!!
      • Polletto allo spiedo Alla Paprika | Recipe| 
    • dessert
      • Pasta choux (bignè) / How to make it
      • Tomato jam 🍅 | recipe
      • Tiramisu’ recipe
      • Ricotta semifreddo
      • Have you tried this Cheesecake? Easy, quickly and delicious 
      • Panna cotta al basilico con pomodori secchi dolci e spaghetto fritto
  • REVIEW
    • ITALY´S REVIEW
      • La fenice | L’Aquila | review
      • Semplicità 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
      • Best food in Copenhagen
      • Reffen Copenhagen street food| review
      • Hija de Sanchez restaurant |Copenhagen | 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
    • The king of salumi
      • Focaccia pugliese..check this out 👇
      • Kefir grain, do you want it?
    • Three Reasons People Should Use Whole Grain Pasta
    • Cos’è la Curcuma?
    • Wheel pecorino cheese @home
      • XMAS FOOD PHOTOGRAPHY 
    • 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
    • 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)
      • Salon Du Chocolate | Second Edition | Milan 2017
    • 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
  • BUTCHER
    • #3 Bresaola & #4 Boudin blanc
    • #5 Calabria sausages #6 Ventricina Vastese #Breakfast sausage
    • Fresh Fettuccine with potato cream & saffron recipe
    • #1 Salame Cacciatorino & #2 Fresh Sausages

REVIEW IN ITALY


Semplicità Reale: Niko Romito 

 

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🐙 spaghetti al sugo di polpo 🐙
La #kombucha è una bevanda #fermentata al tè prodotta aggiungendo lievito e una coltura di batteri a una miscela di #tè nero o verde, zucchero e talvolta aromi o succo di frutta aggiuntivi. Dopo aver miscelato il tè con lo zucchero, diventa kombucha con l’aiuto di qualcosa chiamato S.C.O.B.Y., che sta per colonia simbiotica di batteri e lieviti. Questo #batterio vivo pone le basi per un processo di fermentazione, che è ciò che dà al kombucha la sua leggera effervescenza e il gusto aspro e piccante.
Da quando è scoppiato il coronavirus tutti noi abbiamo trovato il tempo per fare ciò che ci piace fare.
Vi presento il mio lievito madre
Pranzo del 25 aprile a base di #pesce azzurro e voi cosa avete #cucinato di bello?
‼️È successo veramente ‼️ La torta meringata al limone è un dolce che unisce alla classica meringata una profumata e sfiziosa crema al limone. La meringa, ottenuta con una preparazione a base di albumi e zucchero a velo, rende la torta meringata al limone un dolce molto goloso e zuccherino.
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