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






 MARCH 2018: Pasta 'ncasciata


Make a meat sauce.

Cut the aubergines into cubes and, after having washed them, fry them in plenty of hot seed oil.

Boil the eggs until they become hard and cut into pieces.

Cut the caciocavallo and salami into cubes.

Cook the pasta in abundant salted water, drain it al dente.

Mix the pasta with the meat sauce, add the grated cheese, the diced cheese, mix, add the salami into cubes, mix, add the eggplant and mix.

Put everything in a baking pan, level, sprinkle grated cheese and bake at 180 degrees until a crust is formed. Serve hot.

Notes: as in all regional dishes would require local specialties (and in Sicily are many and good); I used caciocavallo as cheese, and salamini like cacciatorino. For the pasta I used tortiglioni, but you can also use penne or sedanini.


MEAT SAUSE gr. 700/800
EGGPLANT (not too big) n. 2
EGGS n. 2
SALAMI gr. 200
PASTA gr. 500