When you are pointing your travels towards the region of Puglia (Apulia), in southern Italy, there is a plenitude of towns to visit. Be it any area, the Apulian characteristics are nevertheless notable with its whitewashed houses, pristine beaches along the Adriatic Sea, mountains, tradition, wines, extra virgin olive oil and cuisine. Being a sunny area with Mediterranean climate, locally produced ingredients are considered some of the best in the country. The soil and climate give intense flavors to the fresh produce harvested which directs the cuisine to a higher level of quality, tradition and distinctive tastes.
30 March 2016
25 March 2016
When you think that you have been too much of a carnivore lately, have a break and go vegetarian for at least one meal. Vegetarians and vegans claim how they have felt better after going meatless and it would be inspiring to take one step forward and give it a try. There's nothing better to go for something healthy and eat "plants" (as my daughter used to say) that are full of nutrients. Let's listen to our bodies sometimes and be thankful that we did after a fulfilling meal. My quick and easy meatless recipe is this Citrus Chickpea and Zucchini Patties with Herb Yogurt Dip. It has loads of flavors and healthy all the way through because they are baked in the oven.
21 March 2016
When I feel like cooking some risotto and I suddenly find my rice supply in the cupboard empty, I don't really worry because there is another ingredient that I love that can replace the rice. I can make orzotto instead. Orzotto is like risotto but instead of rice, barley is used. Riso is the Italian word for rice while orzo is the Italian word for barley. They are cooked in the same way but of course, barley and rice are totally different things in the palate. Barley is nutty and gives a chewy consistency while rice is softer and has a milder taste.
17 March 2016
Carrots don't seem to be as exciting as other kinds of vegetables. Maybe because they are always available, being a year-round staple in the market shelves. I look at them as those dependably healthy root vegetables that I fill up my vegetable bin with, automatically. They are staple in my kitchen like how lemons, potatoes, tomatoes, onions and garlic are. Like my other ever-present vegetables, they are very economical and available everywhere. Often, they are overlooked as a great vegetable that can stand on its own.
16 March 2016
We have the hope to serve only the best to our family, especially when we are the ones behind the kitchen counter tossing and cooking our dinner. The only thing is, do we have the time and energy to whip up everything after a whirlwind of chores and work? Most of the time, we don't. On those tired days, we can still put together something great in the kitchen that the family will definitely love. And guess what? It's one of those dishes where we use only one pan. Just grab your ingredients before heading home and give it half an hour from start to finish.
11 March 2016
Pork barbecue skewers was a slice of my life during my younger days in the Philippines. It's street food with a bang. Park one of the barbecue grills in one corner of a road and expect everyone to flock to it, patiently waiting for his turn to have the freshly-grilled skewers. You wait while your skewers get cooked and if you are within a 1-mile radius, the incredible smell will drive you to the source - running. I was one of those people who was answering to the call of smell then leaving with a full tummy in the end and a thinner wallet too. It has been so many years since the last time I stood in a corner and waited for my barbecue skewers cook amidst a cloud of smoke and I thought that it's about time I recreated it in in the comfort of my own home in Italy.
10 March 2016
Sesame chicken in Chinese restaurants had each of us exclaiming how good they are. Tender chicken pieces covered with a sticky sweet brown sauce with a hint of vinegar and a prominent sesame flavor - how delicious does that sound like? It's an ideal dish where Asian flavors are playing altogether in one bite. If you are thinking of an ideal Asian dish, this has got to be the best candidate to represent it.
09 March 2016
You can easily get lost in the innumerable names of restaurants to try in Milan. Like all metropolitan cities, the choices are hard to cut down to a few and worse, to just one - just enough to keep yourself stuffed with good food and wine while in town. Maybe you are like me. I have a habit of checking out where to eat before I arrive to any place even if that means standing up on one corner of the town, googling what are available close by. I like being prepared and be assured of a table when the clock chimes eat o'clock! The value of the money matters where I go to and what I receive back.
07 March 2016
On a dinner like this, you open all your senses. Di Che Pasta Siamo makes you listen to the stories being told, taste the food that is being cooked, smell the magnificent scent of Italian cooking, admire the creativity of Italian design, and touch the texture of each creation. You ponder how sublime the Italian world can be. Family traditions continue for generations without failing on one single thing that is sacred to each and every producer of any product. Quality is a sacred word to any Italian production and for us consumers, we should strongly keep the concept of Made in Italy upright because it is an important seal of excellence, innovation and creativity.
06 March 2016
There is a way to create something that has all the characteristics that we want in one dish. These Potato and Fish Wrapped Asparagus Rolls are healthy, fresh, delicious and easy to prepare. They're exactly how we want our next dish to be when we have guests coming or even better, for our next Sunday special with the family. You just need 3 main ingredients, 2 saucepans and a choice between cognac or vegetable broth to come up with these awesome rolls.
01 March 2016
Classic dishes gone modern, twists that leave you in wonder, and new flavors that you never thought you would ever taste. Chefs from the new generation are overwhelmingly creative and talented that it is always fun to anticipate what will come out next. I am a big lover of fusion because even in my own kitchen, I like to experiment with new combination of tastes. The surprise in the first forkful is always an exhilarating experience. Did the combination work or did it not?