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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

Tag: #cucina #melbourne #casa #chef #passion #freshseafood #vicmarket #firstpost #1january

Get ready for a taste of heaven…

1 January 20168 March 2016 ~ simone ciuffetelli ~ 1 Comment

Wherever you are,remember there are other ways to learn about food and wine, and meet fellow food and wine lovers.  To discover fabulous dish or restaurant review follow me     Cheers ladies and gentlemen and Happy New Year 🎉  

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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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