I’ve been scratching my head over how to describe porchetta - so i got some help. Are you ready for a moment of Wikipedia wisdom?
Porchetta /por’ket:a/ is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, [...]

Chefs like to build flavors one upon the other to give dishes variety and depth, as you can already tell i took this ‘layering the flavors’ business quite seriously. Here’s a pizza topped with sweet shallot confit, bacon, roasted acorn squash, taleggio, manchego, baby arugula and .. a gentle drizzle of aged balsamic. I’m talking about 25 [...]

I don’t know about you but i’m starving!  Being lost in a maze of HTML codes for 10 days left me  hungry for something good… something really good. Sorry if i don’t have a nice bubbly to offer you to celebrate the new blog even though i think it would pair really well with this recipe but … but let’s [...]

First, let me clarify a few points. A Catalan Coca is not:

a cheap local version of Coca-Cola

a parrot species

a planet in the Youssou n’dour solar system

your long-lost grand aunt

I’m pretty confident with the statement above as i always do my homework before writing a post (..hmm..yea right!). So what the heck is a Catalan [...]