Saffron chickpea spread (hummus) with crispy chickpeas, parsley, and sea salt flakes.
The Italian word aperitivo is derived from the Latin aperire, which means: to open. In many ways, an aperitivo is precisely that: the beginning (or opening) of a meal, with the intention of stimulating (again, opening) one's appetite.
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Savoury granola: pistachio, sunflower/sesame/hemp seeds, barberry, rosemary, lemon.
Granola is one of those recipes that isn't a recipe at all, but rather a formula (on which arise infinite variations) and a very simple procedure. I have been using the same granola formula for a number of years now, across many different countries and with various ovens...
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Sweet potato gnocchi, olive oil, rosemary, garlic, pecorino.
I'd like to stress the importance of a good cooking technique, if you're hoping to get pillowy soft, melt-in-your-mouth gnocchi. In Artusi's cookbook from 1891, La scienza in cucina e l'arte di mangiar bene, he recounts the story of a woman who, upon stirring her gnocchi in the boiling water...
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