#BeyondRecipes #Kapitel3
Liebe Freunde, Heute möchte ich mit Euch kurz über das Konzept von Food und seine Rolle in unserem Leben nachdenken. Wir können Food...
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#BeyondRecipies#Kapitel2#AlleMünderSindSchwestern
Unser kleines Mädchen wurde in eine Familie mit bescheidenen bäuerlichen Herkünfte hineingeboren. Ihre Großeltern gaben ihr die...
#BeyondRecipes #Kapitel1 #EsWarEinmal
Es war einmal, in einem weit entfernten Mittelmeerland, ein kleines Mädchen, das jedes Mal aufgeregt und begeistert war, wenn sie etwas...
Sun dried tomatoes
Impressions from the gastronomic festival 'Tinos Food Paths 2018' and a dried-tomato pesto recipe inspired from my visit in Tinos.
Pizza at Pastamadre, part #2: The recipe
This is the sourdough pizza recipe at Pastamadre
Pizza at Pastamadre, part #1: It's all about crust
This is about home pizza baking
Cooking for Jesus in Palermo
This is about pasta with sardines
Where is the liver
This is my recipe for paprika colored ravioli with liver in tomato sauce
Brown tastes good
This is about the Maillard reaction
Pasteli, sweet snack as real food
The sweet snack of ancient Greeks
The Royal Couple
This is about asparagus and artichoke
Ravioli with Asparagus and Ricotta
This is a Pastamadre’s spring ravioli recipe with asparagus and ricotta filling.
Bye-bye winter or how not to rape a pasta recipe
This is about pasta carbonara
Eat like a horse
This is about Carob.
Pane di Altamura, aka. my favourite bread
Among best breads of all time
Maria Lucrezia interviewed by Runa Juhanisdotter
Maria Lucrezia Schiavarelli interviewed by Runa Juhanisdotter
Waschmittel selbst gemacht!
Ein tolles, ökologisches Waschmittel für Temperaturen bis 40°C herzustellen ist gar nicht so schwer, wenn man weiß, welche Funktion die...
Biscotti Regina
Pastamadre's lighter and healthier version of a traditional Sicilian biscuits recipe.
Lange Nacht der Wissenschaften 2016
11. Juni 2016. Es war wirklich eine lange Nacht im Buch bei MAX-DELBRÜCK-CENTRUM FÜR MOLEKULARE MEDIZIN. Im offiziellen Programm war so...
Sourdough Pancakes!
Since many of you bake bread sporadically, but I know you would love to use your sourdough most frequently, I have found an alternative...
How to make Preserved Zucchini
Few days ago I got a really huge round Zucchini. It was cropped just the day before I bought it from a local organic farm and it was...
My little Stone Mill
When I was researching for my artwork Nutrice, an installation based on seven different cereals, I went deeper and deeper in the...
The Geometry of Pasta
Thanks to a suggestion of a dear friend of mine, I've just got a copy of this little jewel: The Geometry of pasta. This book is a great...
Lupini beans: the healthy snack food that tastes of Mediterranean!
I like starting this blog with something that reminds me my childhood and the loud and lively street markets of my natal region, Puglia....
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