Mastering Dashi Broth

There’s one ingredient that is so archetypal for Japanese cuisine that you just can’t live without it – for many reasons. I am talking about dashi, a rich, smoky broth made of seaweed and bonito flakes that builds the base for many Japanese udon noodle dishes and many others. See it as a basic staple […]

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Truffle Tagliolini

I want to give here an account of one of my favourite Italian pasta recipes. Actually, it is the most exquisite pasta recipe I have. It will amaze your tastebuds. Cook this for your friends or loved one, and they will think you’re a five-michelin-star chef. The recipe I’m talking about is Pasta with italian […]

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How to Bake Country Bread

My first experiences in baking began a few months ago, when I bought my first edition of Flour Water Salt Yeast by Ken Forkish. Driven by the desire to eat real Italian-style country bread that was nowhere available in my country I was desperately looking for a solution. And the only solution to me was […]

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