Today I would like to tell you about a special course which belongs to the Roman Cuisine, the well known “Cacio e Pepe” pasta. This dish is internationally renowned for its flavour and it has spread for its simplicity: it represents Italy and Rome’s gastronomic culture throughout the world. To tell you about its roots…
DetailsLet’s talk about our new french drink list ‘signature francaise’, made of two drinks: ‘what about a straight up martini’ and ‘parisian sling’. So easy to drink, they are made for ‘french guest’ . They represents two big cocktail, the ‘Vesper Martini’ and ‘Singapore Sling’. I would like to give you few informations about them.…
DetailsSoften two leaves of isinglass in cold water for a few hours and wring them out before adding them to the mixture, or prepare 6gr of Agar Agar. Take a pot and heat up: 300gr of Aperol 200gr of red orange juice While the mixture is warming up, add the isinglass leaves or the Agar…
DetailsINGREDIENTS For the dough: 1 kg flour “00” 10 eggs 30 g extra virgin olive oil Salt a pinch For the filling 800 gr ricotta cheese 500 g buffalo mozzarella 80 g Parmesan cheese 1 whole egg Salt a pinch fresh basil enough Marjoram leaves enough For the sauce 200 g fresh tomato sauce Half…
DetailsIngredients 1 kg of flour kamut khorasan 200 gr Kamut Khorasan flour for the pastry 500 gr caster sugar 330 gr seed oil 440 gr warm water 16 gr baking powder 20 gr powdered ginger 200 gr candied ginger cubes Process Mix in planetary all the dust (flour, sugar, baking powder, ground ginger); add the…
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