This Tagliatelle with Mushrooms recipe gets all its flavour from the sage, parsley and the mushrooms themselves - no need to add heavy creams or taste amplifiers when you are working with great produce and with beautiful herbs. For this recipe I suggest you buy fresh tagliatelle or you can make them yourself- check out the Making Pasta page. When it comes to the mushrooms you can literally use whichever mushroom you prefer but I usually make Tagliatelle with either Porcini or Champignons.

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.

The following recipe will give you a great pasta dough knowledge and from there you can experiment and play as much as you like making tagliatelle, linguine, ravioli or even penne!

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.

One of the easiest desserts and absolutely amazing when homemade!

Delicious and easy recipe for homemade spinach and ricotta raviolis