Since I returned to Polignano, after 8 years in Sweden, my way of cooking is undergoing a transformation, influenced by the ingredients I have available.
I adore photographing vegetables. Their beauty at market is somehow compelling to me.
We have very cheerful artichokes in the PSU Portland Farmers Market. Their rotund, overfed American oversized globes in contrast to their lithe Italian selves. Lovely recipes. Thank you.
Vegetables are pure joy for the eyes and indeed are one of the most beautiful things to photograph. Looking forward to having you in our Puglia markets!
It is similar to leeks. I would also give a try to green onions and onions: the pesto is so salty and umami that works perfectly with the sweetness of every kind of onions
La ricotta forte, mamma mia! La provo ogni anno, ma è difficile da apprezzare se non siamo abituati! Lo zio di Tommy la mette nella pasta, ma anche lui lo ha detto che “la morte sua” è con le acciughe! 😅
I adore photographing vegetables. Their beauty at market is somehow compelling to me.
We have very cheerful artichokes in the PSU Portland Farmers Market. Their rotund, overfed American oversized globes in contrast to their lithe Italian selves. Lovely recipes. Thank you.
Vegetables are pure joy for the eyes and indeed are one of the most beautiful things to photograph. Looking forward to having you in our Puglia markets!
Grazie Flavia! Deve essere sperimentato!!
Ti aspetto ❤️
È decisamente per palati forti e con poche scale di grigio. O si ama o si odia. Perciò brava ad aver osato!
Flavia, is sponsali kind of a green onion? this is the closest version we can get here in the North I believe :)))
It is similar to leeks. I would also give a try to green onions and onions: the pesto is so salty and umami that works perfectly with the sweetness of every kind of onions
La ricotta forte, mamma mia! La provo ogni anno, ma è difficile da apprezzare se non siamo abituati! Lo zio di Tommy la mette nella pasta, ma anche lui lo ha detto che “la morte sua” è con le acciughe! 😅