Frittelle Di Carnevale – Carnival Fritters (Mini Documentary Film) Feat. Nonna Fernanda

Frittelle Di Carnevale – Carnival Fritters , the mini documentary film about my amazing Nonna is now on Vimeo !!!

Enjoy  Nonna Fernanda talking about food, history and her own life while preparing FRITTELLE DI CARNEVALE (Carnival Fritters) and RISOTTO CON I FUNGHI (Mushroom Risotto).


I’ll never stop to say THANK YOU for having her in my life.


A very special thanks to Mirko “Mirakle” Urania, Raimondo Di Egidio and Maurizio “OttO” DE Togni for making my dream come true !!!

Summer Lettuce And Sour Cream Soup

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I’ve always had troubles getting to eat the salad to the members of my family, so I ended up to camouflage a beautiful organic lettuce in a delicious creamy soup. This could be a healthy and fresh alternative for the one who are not a big fan of green vegetables. I’ve used organic lettuce, homegrown basil, yellow potatoes and sour cream. The taste is delicate and elegant and the texture super smooth and creamy. Enjoy the summer with a bowl of warm or cold lettuce soup, either way you’ll be pleased.

Buon Appetito!!!

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Recipe & Photo by Ale Gambini


Servings : 4

Difficulty : easy

Prep Time : 15 min

Cook Time : 30 min.



2 organic big heads of lettuce

1/2 onion, chopped

2 tbsp Extra Virgin Olive Oil

4 medium yukon gold potatoes, diced

1 small bunch fresh Italian basil, chopped

2 cups vegetable stock

1/2 cup whole milk

1/2 cup sour cream + 1/2 cup for garnish

salt & pepper, to taste



Wash, dry and chop coarsely the lettuce.

In a large sauté pan, sauté the onion in  olive oil until golden than lettuce and diced potatoes and sauté for a couple of minutes.

Cover with vegetable stock, milk, add the basil (previously washed, dried and chopped) and salt & pepper to taste.


Simmer until lettuce and potatoes are tender.

Remove from heat and  blend the ingredients with a hand blender until very smooth.

Reheat the soup, stir in the sour cream and heat thoroughly.

Serve lukewarm with a quenelle of sour cream on top, a dash of ground black peppercorn and a drizzle of EVOO.





Trofie With Barramundi Lemon Sauce

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Have you ever heard about Barramundi fish? Me neither, until my husband bought it at our local Whole Foods by accident. Barramundi AKA Australian Sea Bass is one of the world’s finest eating fish with a succulent, sweet flesh and a very delicate texture. I cooked this precious fish in a lemon sauce and  then I used this fish sauce for tossing Trofie, a traditional short,  twisted pasta from the city of Genova (Liguria region).

Pair this summer dish with Greco di Tufo DOCG or Verdicchio dei Castelli di Jesi DOC white wine.

Buon appetito and eat fish, a good source of protein and Omega-3.

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Recipe & Photo by Ale Gambini


Servings : 4

Difficulty : easy

Prep Time : 15

Cook Time : 20 min.



9 oz Trofie pasta

2 Barramundi fillets, thawed

2 tbsp Extra Virgin Olive Oil

2 Tbsp unsalted butter

1 garlic clove

1 tbsp capers

1 organic lemon juice, freshly squeezed

6 Italian Basil leaves, coarsely chopped

1 tbsp fresh parley, coarsely chopped

salt and pepper , to taste

freshly grated Parmigiano Reggiano, to sprinkle



Thaw the Barramundi fillets, rinse and pat dry. Cut into 1/2 inch cubes and set aside.

In a large skillet, sauté garlic in EVOO and butter until golden, then add caper, basil , parsley and lemon juice. Cook for a couple of minutes or until the sauce starts to thicken .

Add the Barramundi, salt and pepper to taste and cook for about 5 minutes or until golden.

In the meantime cook Trofie  in a large pot of boiling , salted water for 10 minutes..

With a slotted spoon, drain slightly the pasta an place it on the skillet.

Sauté  Trofie in the Barramundi lemon sauce quickly.

Serve hot, sprinkled with Parmigiano Reggiano.

Thank You, Thank You, Thank You For The Cannolo Award !


I’m so happy and proud to announce that I just won the Cannolo Award,  a recognition given to food bloggers, blogging about Authentic Italian Food in the English language. The purpose of this award is to preserve and acknowledge the Authentic Italian Food worldwide.

A very special thanks to Paolo Rigiroli, founder and creator of and Cannolo Award!!!

Grazie ;)

Frozen Yogurt On A Stick

LollipopYogurt_BLAD blog - 03 copyAs a Mom, I always try to give to my daughter fresh and healthy snacks, especially during the summer when the heat makes kids inappetent. I’m pretty sure I’m not the only one who thought about putting a stick on a yogurt and freeze it, so a couple of days ago I gave it a try and it worked beautifully. A yummy, healthy and inexpensive treat ready in a couple of hours. You’ll only need your kid’s favorite yogurt, a wooden stick, a scissor and that’s it.


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Recipe & Photo by Ale Gambini


For 6 Frozen Yogurt on Stick :



4 oz.- 6 pack organic yogurt



6 wooden sticks for ice cream bar

1 pair of kitchen shears



With a pair of kitchen shears, make a little incision on the center of the sealing film.

Insert a wooden stick into each yogurt cups.

Put in the freezer and freeze them completely.

Unmold the frozen yogurt  peeling off the sealing film, then make a little cut on the edge of the plastic cup and unwrap it.




My Cooking Philosophy

“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”
Julia Child

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This is definitely my favorite quote about food and these words reflect exactly my cooking philosophy.
Always remember to keep it simple, use the freshest ingredients, shop at your local Farmers Market or pick your own fruit and vegetables at your nearest farm. Think organic and environmentally friendly. Grow your favorite cooking herbs on your garden, balcony or apartment. Let your kids play with the dirt, teach them to respect humans, animals and nature.
Eat well and be happy!!!

A very special thanks to Maurizio “OttO” De Togni for these beautiful photos @ Underwood Family Farm, Moorpark (CA).

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