italy on my mind

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About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

Contact me

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Recent posts

Torta di nonna Tilde with orange custard
Walnut and orange cake
Nello turns 100 – a seafood family feast with sarde in savor
Walnut and raisin honey cake
Venetian apple cake – and Nevenka

Instagram

Reminiscing about times in Monfalcone, about the f

Reminiscing about times in Monfalcone, about the familiar things, that you think will always be there, that remind you of your other home so far away: the mille foglie (“paste creme”) at Miniussi; meals with zio Livio and zia Dina; the mural in the foyer at zio Mario and zia Clara’s apartment building and zio Berto’s paintings on the wall

What wouldn’t I give to be in the fishing villag

What wouldn’t I give to be in the fishing village of Muggia right now, on the tip of Istria and a stone’s throw from Trieste.

It is a good day when there are freshly made orecc

SAVE THIS POST! A few of you asked for the recipe

SAVE THIS POST! A few of you asked for the recipe when I posted a photo of these in my stories, so here it is:

RECIPE
Spinach and cheese scrolls
(Makes 10 - 12 large scrolls)

Dough:
500g bread flour
21g fresh yeast (or 7g instant dried)
1 tsp sugar
1 cup milk, tepid
1 egg
80g butter, melted
3/4 tsp salt
Filling:
Spinach, crumbled feta, ricotta, dried oregano, mint & pepper

To make the dough, crumble the fresh yeast and mix with the sugar. Then tip into the milk and stir until dissolved. Pour into a large bowl with the flour, salt, egg & butter. Mix until the dough comes together and then tip onto a floured work surface. Knead for about 10 mins. Place in slightly oiled bowl and cover. Place in a warm spot for a couple of hours until doubled in size.

Roll out the dough on a lightly floured work surface until is about 40x30cm. Scatter on the spinach (I used a packet of frozen spinach cooked as per the instructions on the box), feta and ricotta cheese plus herbs. Roll the dough to form a long sausage. Carefully cut into 10-12 even slices and arrange on a lined baking tray/cake tin. Make sure your tin is big enough so there is some space between them (or else use 2 tins). Cover with a tea towel and allow to rest in a warm spot for an hour. Brush with extra melted butter then bake in a preheated oven at 180c for about 30 minutes.

Best eaten within a day or two (or freeze).

Crostata and coffee - post lunch sweet at the site

Crostata and coffee - post lunch sweet at the site of many family celebrations in Sistiana (between Trieste and Monfalcone) - we called it “Sette Nani” though that was the name of the hotel and the restaurant was called “Cavaliere”. The Cavaliere himself was Antonio, who would suggest what was fresh on the menu and served the most delightful “frizzantino” wine from the Collio in jugs. Precious and timeless memories of meals with my mother’s brothers and sisters and their families on the Adriatic Coast

I woke up dreaming of Capri - island life - summer

I woke up dreaming of Capri - island life - summer - beach times - and a life like the one we knew back in 2016 when I took this photo

You might remember a few weeks ago my friend Verdi

Crostata e Caffè - last night Monica @sumisuraita

Tortino di funghi - a mushroom and potato bake and

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