Food&Life Education

We asked our friends what they associate with Christmas and what they serve on Christmas Eve. Learn more about the exciting traditions of Italian families and get some tasty ideas for planning your holiday menus. Buon appetito!

Die Praktiken des Herzens: Zugehörigkeit und Fülle als wahre Schätze, die wert sind, gehalten zu werden.

Here is a classic of the Italian 'cucina povera' that knows how to use pumpkin in a thousand different ways!

Indulge in the sweet side of autumn with a delicious recipe for tortelli with pumpkin. Enjoy the season's flavors and colors in every bite!

Our visit to Think Camp and how we want to practice living our daily lives in communities more and more consciously.

Food for thought about physical and psychological aspects of life through astrological symbols.

Here I examine reasons for the recurring failure to protect our environment effectively.

Going from the raw to the cooked is the beginning of all culture. Together 'among us men', this gets an additional quality.

Discover the deeper nature of being human through the practice of 'observing' and learn to know mind, body and heart.

Indulge in the simplicity of a sustainable Orecchiette-Broccoli recipe, passed down through generations. Easy, healthy, and full of flavor!

"Listen to your heart and trust its guidance": the story behind the conception of Pastamadre project.

Let's bring clarity between 2 separate aspects of our experience: FEELING-BODY and KNOWING/UNDERSTANDING-MIND

The story of a girl and her vision that goes beyond recipes...

Our expectations and the reality of a learning process.

INGREDIENTS / DIRECTIONS / COOKING / TIPS This ragù bianco or white ragù is the tomato-free variant of the traditional ragù alla bolognese . Italian mothers can make it with any meat: veal, beef, sausage, bacon, but also white meats such as chicken. My favourite version is made with rabbit meat, lots of vegetables and very little fat (just a tablespoon of extra virgin olive oil). The rabbit meat is a very lean but very tasty and tender meat, this is why I prefer it for th

You can't say you know Italian pizza if you've never tried "calzone": a soft, yeasty dough filled with all sorts of goodies, baked or fried.

Two words to describe this focaccia: super soft. Sourdough, smashed potatoes, EVO and re-milled semolina create the perfect recipe.

What is a preferment? And why do we use it in pizza? Find out how to make Neapolitan pizza at home, with a wonderfully chewy, crispy crust.

The recipe for sweet, fluffy cream puffs filled with classic custard cream and garnished with cream and Amarena cherries.

Spring days call for tarts. Homemade shortcrust pastry filled with green asparagus, leek, cooked ham and cheese.

Shortcrust pastry and jam. That's it. The apricot jam tart is an evergreen of the Italian homemade pastry.

Our tips and tricks to make orecchiette at home like a true "pugliese"!

Today's focaccia is called "genovese" and is typical of Liguria, where it is eaten for breakfast dipped in cappuccino.

When I was little, every morning in the summer I used to go to the bakery with my grandfather and order a slice of pizza for breakfast.