I am passionate about cooking, and through this blog I intend to communicate with other 'amateur cooks' to exchange recipes, tips, and why not, friendship.

In a time when journalists without newspapers, television hosts with no transmissions are recycled as gastronomic writers without knowing how you grab a frying pan or a knife and that, despite what scale the peaks of the rankings in the sales of books, you can hear a small voice like mine and / or yours!

On the home will get a monthly recipe or tips for a recipe: something that I communicate impressions, criticisms and recommendations above. Of course, every recipe has been tested by me!

Since my English is at school, I invite you to correct linguistic errors you find.


N.B.: recipes with @ are my wife Emi.




When we have more good food in the world, we will not have good literature, nor high intellect, nor friendly meetings, or social harmony.

Marie-Antoine Careme






Muscat Aspic with peaches

In a saucepan heat the muscat with the sugar without boiling. Turn off the heat and add the gelatine soaked in cold water and squeezed well. Mix and let cool.

Pour half into glasses (or cups) and place these in the fridge. Peel the peaches and cut them into large pieces. Put the peaches in glasses in which the liquid has coagulated, cover with the remaining liquid and put it back in the fridge.

Decorate with a mint leaf and possibly with chocolate chips.

PS: can also be made with strawberries or canned fruit.

For 6 people



MUSCAT lt. 0,750
SUGAR gr. 150
PEACHES gr. 800
GELATINE foils 6
MINT leaves 6