Category our cooking
Rice Noodles with Seafood in Coconut sauce
The dish Seafood and rice noodles are a perfect match. Coconut milk is not for pasta, but very good with noodles. These are soaking Rice noodles. After some hesitance I followed Nixy’s advice to soak them before boiling. I am…
Oriental flavours at Villa Bucher
Insieme con la cantina Villa Bucher abbiamo organizzato una serate con sapori orientali e i vini della cantina L’evento è stato condotto nella magnifica Orangerie di Villa Bucher con la cucina aperta per gli ospiti e tutti i cibi spiegati…
Octopus with Potato and Guanciale
Important is the preparation of Octopus and Potatoes. I do it “semi sous vide”. 2 hrs at 80° in the ANOVA oven and both are perfect. Get the Guanciale crunchy in a pan and fry the potatoes and the Octopus…
Sepia and potatoes black
The combination of roasted octopus with potatoes has become a restaurant classic, and it’s one I’ve always enjoyed. However, I was intrigued by the idea of combining sepia, potatoes, and sepia’s own ink for a unique twist. The ingredients are…
Garden grown and home made, is it worth the effort?
Caponata
I started to cook this dish in 2023, when I had still my own production of eggplants at the Buonrespiro Garden. It is one of the finest dishes for starter or aperitivo. In this case the pretreatment of the Aubergines…
Moscardini on Fagioli del Purgatorio
A Variant of the classical “Mare e Monti” theme. “Fagioli del Purgatorio” are the small beans from Gradoli with an elegant taste. Moscardini are very small Octopus, but sepia would be good also, but no calamari or polpo verace. The…
Carpaccio from swordfish with lukewarm spelt salad
Inspiration by Maria Luisa Scolastra from Villa Roncalli, Foligno. Buying raw fish (and eating it) has become an issue since anyone knows about Anisakis. In Supermarkets there are now specific brands and preparations for Sashimi The COOP at Orvieto Scalo…
Lamb braised in wine and vegetable broth
This is a good method to prepare various parts of a lamb, especially shoulder. I fry the lamb with garlic, thyme and rosmary in a pot. When it is nicely coloure from al sided, I add half a glass of…
Trippa
We love tripe