Melting Heart Pudding...

...with a lovely nutmeg flavour, winter basil leaves and lavander decorations,

on a Pannacotta and strawberry sauce base...

Shaped Spinaches..

Pappardelle casalinghe...

...Handmade Pappardelle with Walnut Pesto Sauce...

I am not keen on Pasta (not a good Italian, am I? ) and I don't make it often, even if I should, as I know my husband like it much...

However, today, having some fresh duck eggs and needing some more practice for the final exam of the course for cook, I decided to prepare the dough and make some Pappardelle...

In the fridge, there was still some of the Pesto Sauce I'd made with fresh basil and walnuts (without Parmigiano) and few cherry tomatoes to garnish...

It's been a real surprise for my husband coming from work at lunch time... He's enjoyed the Pappardelle so much...!!!

Infact, they were good: the right thickness, right cooking time, right flavour and a good marriage with the Pesto Sauce and cherry tomatoes...

I must do it often, I even enjoyed making it ...

Traditional Meat Balls

...floured and fried...cooked in tomatoe sauce...

Alternatively, rolled in bread crumbs and fried...

Parmigiana in mould...

...with Pesto Sauce decorations...

Quiche Lorraine

...the original recipe...


...using very good quality bacon, the one my father-in-law makes himself...

Pea Soup...

served lukewarm with crunchy cubes of carrots and onions, Pesto sauce and Parmigiano Tuilles (Sprinkled with Coconut rapè) to garnish...

is a lovely light lunch choice on a hot summer day!

Basket of Bread

It is always pleasing for a customer being welcome with a little present...a lovely basket of bread...while it's looking at the menù...

This is just an idea of different kinds of bread you can delight with people coming to your restaurant...

Triangles of Onion Focaccia (dough aromatized with rosmarine and sage), Walnut chip Twists (same aromatized dough), Poppy seed Knots made from milk bread with lemon zest and Fennel seed Croissants from the same dough...