I have a new assistant in the kitchen. His name is “creative chef” and he is a GPT that i created with OpenAI technology. Why? I want to learn about AI and I want to have more fun in the kitchen.Yesterday I came to the Buonrespiro and found the following material: Pasta, Cheese, Savoy Cabbage,…
I had a big piece of “primo Sale” from the sheeps of my friend Andrea. I am not getting mad for this kind of fresh cheese, it is too neutral in tast. But panfrying it delivers the necessary power. Wonderful together with date tomatoes and serving it on a bed of fresh salad. Pairs wonderful…
I have been making Chinese dishes with local ingredients. here is an example:
we shipped 8 different raw milk cheese from Gut Backensholz” (https://backensholz.de/),and we find 5 wines from our cave to pair with them. for the 2 soft blue cheese-We pair them with a Grechetto from Duca della Cogna. This is a semi-fragrant wine with complete bone structure. It is fragrant but more salty than sweety( which…
This dish is born from my experiments with pigeons. I like the Umbrian way of cooking a pigeon, but sometimes I really want the pigeon breast red to savour all its flavours. So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones. From the…
Bottarga is good, Martavello is good .Martavello e Bottarga together are extraordinary.
