If you know me you know that I absolutely love making gnocchi. Both the vegan (eggless) and the normal version (we also added the eggless option below). Gnocchi are definitely one of the easiest types of pasta to make and you can even make them without any specific tools. This Gnocchi al Pesto recipe is one of my favourite ones to make as I love Pesto alla Genovese and the gnocchis really absorb it well.

Pennette alla Vodka are officially back in style after having been forgotten and removed off most menus for the past 20 years. They used to be a staple of Italian cuisine back in the 80’s with their origins being traced to a restaurant called “Dante” in Bologna where they would flambé the penne in front on you at the table (yes, very 80’s), all the cool kids used to eat them back then and they were even served in clubs and bars.

Risi e Bisi is a Venetian dish, typical of Venetian, Vicentine and Veronese cuisine, based on rice and peas. The best time to have Risi e Bisi is in the spring as this is when peas are in season and the dish will be even better. Risi e Bisi is one of those typical “poor dishes” that taste absolutely delicious.

Lemon and Ricotta Spaghetti is a very special and easy dish. I usually make my pasta sauces with a tomato base but I sometimes like to indulge with a Ricotta base which creates a very creamy sauce. The lemon zest in this recipe really gives this pasta a lot of character and even though it’s a very autumnal dish, you will be reminded of summer once you taste it.

Crespelle (also known as Crespelle alla Fiorentina) is a delicious Italian dish where you make savory crêpes fill them with Spinach & Ricotta, cover everything with Béchamel Sauce and bake for a very short time. Crespelle in Italian means crêpes and although everyone knows that crêpes come from France Crespelle alla Fiorentina originated in Florence and are a very typical dish for family gatherings and dinners with friends.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.

After heading to Züriberg and finding some delicious chanterelles, we were ready to make risotto! I decided to add some Taleggio cheese to this risotto as I really needed some comfort food with this cold and rainy weather.

There are not many things in this world that are better than a nice plate of spaghetti with homemade pesto, but did you know that the classical basil pesto is only one of many pesto types out there? Below you will find some of my favorite pesto recipes, they are not only super easy to make but also extremely versatile. You can use them for your pasta, on meat/ fish dishes, to make lasagne, to make bruschette or even as a pizza base.

The Cherry season has officially started in Switzerland and I have been very excited as cherries are one of my favourite fruits. To make the cherry season even more exciting we decided to go pick the cherries ourselves at Jucker Farm. Doing your own cherry picking is really a fun experience for young and old and you feel like you are working for your fresh fruits while spending some time in nature.

Today I decided to cook something a little different which reminds me of the times spent in Puglia: Spaghetti with Eggplant and Taralli. For those who don’t know Taralli: they are a very common snack in the southern Italian Peninsula. They are like a mix of breadsticks and crackers and are absolutely delicious. Taralli come in various different tastes, the original ones are just with olive oil but fennel and peperoncino are also eaten a lot.

Fiori di Zucca or Zucchini Blossoms in English are an Italian specialty that most people are not aware of, so much so, that over 90% of all Zucchini Blossoms worldwide are thrown away!! This is absolutely crazy not only because they are delicious but also because they are super healthy and very easy to cook.

Bruschette are one of our favourite summer foods, they are so easy to make, so varied and I still have to find someone who doesn’t enjoy eating them. The original bruschetta is, of course, the classic tomato bruschetta with just basil, tomatoes, oregano, garlic and olive oil but bruschette come in all shapes and forms.

Who doesn’t love a good pasta with pesto sauce? Pesto is so easy to make at home that it is an excellent quick lunch option. Since we also love roasted tomatoes we decided to combine these two dishes together and were so happy with the outcome! The orecchiette al pesto are definitely elevated with the extra tomatoes and the crunchy garlic.

Creamy and cheesy - this beetroot & gorgonzola risotto is bound to impress any guests you invite over for dinner. Prep + Cooking time around 40 minutes with very few, simple ingredients.