What are you cooking?

A personal way of the French "cuisine de tradition"...




Roast pork cooked in hard cider, green beans, chestnuts and salsify.

Damn boiling,right from the oven, the genuine Hachis Parmentier .

This exquisite delight of last Wednesday, only on your screens and not inside your tummies
Crunchy outside and the inside melts on your tongue... if you're old with nothing left for chewing
Most importantly, you can eat it all without feeling heavy in your belly.

The only "kind of good" flour I could find here, in this shite country Not bio, not bread flour, not
biscuit flour. Cold spring water, from a few miles away sea salt, 4 grams of yeast, tiny bit of
olive oil... this is not even necessary.


Turned in to this


And then into this... try it for yourselves, you'll never make it If you try to lift this, it will go trough
you fingers like melting cheese... or if you don't lift it, the tactile pleasure is similar to... well... boobs


Expensive canned tomato slices "crushed by hand" and oregano. Once out of the oven, chopped garlic
cooked with some olive oil to leave only the taste and remove all of the after effects


Ripiena con due strati... two layers of dough cooked together and set apart once out of the oven.
You can stuff it with anything. Better be something juicy because the top crust is a crunchy bite.


Garden eggplant salad and some lettuce. You can put your finger in one of those holes to see
how far the rabbit hole goes


It's my own recipe I will try to improve this weekend. I can't write it here, it's over 1500 words

Cooked for 17 minutes in this shite oven Ask any real pizza master in Rome and he will tell me
to throw it at the junk yard. But no... I fight back! Fo Sho!

Lol, looking at this Bonci guy, even if he makes crap, i'll not tell him to throw it at the junk yard... I'll just leave and once home perhaps i'll send him a postcard...

Why don't you send him a dead fish wrapped in newspaper?