Marcello's Kitchen

Cooking for friends is sharing happiness.

FOUR BASIC RULES OF MY KITCHEN Keep it simple. Use only first quality ingredients. Use only products of the season. Scoop for local specialties.

Welcome to our shared Kitchen


Dear friends,
most of you are familiar with my Milan & Como Lake kitchen.
Many have requested my recipes.
My wife Monique asked me often to write down ingredients and preparations.
This site will address this issue and can evolve in a sparkling group of gourmets looking for their pleasure and sharing the knowledge.
We will accept and publish any intelligent contribute.
Photos of your special meals everywhere. Special Recipes. Interesting addresses of Food Shops or Markets to share with friends all over the world. You can build your page, if you have some spare time, you can even create your group, invite friends share photos of your preferred gourmet stuff.
Help me to build a better network with your comments and contributions.

Marcello

Your kitchen photos

My Milan kitchen

My Como lake kitchen

Music helps cooking - My Radio Station


 

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Latest Activity

Marcello Cividini Marcello Cividini added a video: Cocoretsi
Cocoretsi
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Monique Monique added 4 photos. View Photos
De+Mo R +D + Mo tasting paella with friends Linda prepared paella on Saturday
Jun 26
Georgia Georgia joined Marcello's Kitchen. Leave a Comment for Georgia. Jun 25
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Awards_General
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agela agela joined Marcello's Kitchen. Leave a Comment for agela. Jun 21
Marcello Cividini Marcello Cividini added a video: Escargot Caviar
Escargot Caviar
Jun 20
Enrico and Monique are now friends Jun 19
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stereo vegetable garden CR coffee plantation CR pre-colombian stoneballs Costa Rica History Museum
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Italiano, Francais, Espgnol, Chines, Arabic, ecc

Blog Posts

Poronkaristys, or sautéed reindeer, is the best known dish based on fresh reindeer meat

Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful, but restaurants also serve reindeer. I warmly recommend you to take a look at "Global Gourmet" as a most intereszting site: http://www.globalgourmet.com/destinations/f… Continue

Posted by Tom Merilahti on February 28th, 2008 at 1:56am — No Comments (Add)

Cooking around the world

Some of us are home exchangers. We spend some time meeting together, generally in gorgeous homes where we can share love for wines and foods.

The first unofficial meeting was in last August 2007 in Martha's Vineyard.

Continue

Posted by Marcello Cividini on February 29th, 2008 at 11:00am — 2 Comments (Add)

Lapin Liha Oy (http://www.lapinliha.fi/) established in 1989 is Finland’s largest reindeer meat processor

Lapin Liha Oy (www.lapinliha.fi) established in 1989 is Finland’s largest reindeer meat processor and indeed the only reindeer meat processing company in the world that has slaughtering, production and processing facilities under the same roof.

Environmentally friendly produc… Continue

Posted by Tom Merilahti on February 28th, 2008 at 1:00pm — No Comments (Add)

 
 

About Marcello's Kitchen

Invite contest

A pot of SPECIAL ELDERBERRY JAM prepared in my Argegno kitchen will be sended to the member who invited the most people during the week.
Invite your friends using the INVITE section of your page.

Marcello's Kitchen Badge

Spread the word. Get your own Marcello's Kitchen badge for your website or MySpace page. (Get Code)

Product of the Month - www.Peck.it

A Taste of Spring: Edible Flowers

Spring is a good opportunity for creating dishes based on edible flowers. Although flowers are used a lot in oriental cookery they are still a source of surprise for us. Just like many other vegetables and greens, though, many are perfectly edible.

Use a little imagination and fry clusters of acacia or jasmine flowers, dandelion and chrysanthemums - exactly as is done with the more commonly used courgette flowers. Even though flowers have been rediscovered by haute cuisine it cannot be denied that often they are used more for their decorative qualities than for truly culinary purposes; on the other hand it is true that chefs are always striving for the ideal balance between complete satisfaction of the palate and aesthetic gratification.
About fifty flowers from all over the world are considered to be edible. They have to be grown specifically for eating, without the use of pesticides, and they can be found, suitably prepared and packed, next to the various salad leaves and greens.
Begonia
Begonias can be found in many regions from tropical to temperate. There are about 900 species, but only the flowers of the begonia tuberhybrida are edible and are used mainly in salads.

Borage
This is one of the best known and prized flowers by those who gather wild herbs and grasses. The leaves are gathered from April to June and can be deep-fried, cooked as a side vegetable or stuffed. The flowers bloom in June and July and are used mainly in infusion to flavour vinegar and for herbal teas but also for interesting wine cocktails: mixed with salads they have a flavour which vaguely resembles cucumber.

Marigold
The marigold has many, well documented medicinal properties, but in the kitchen it is appreciated for its distinctive aroma which resembles saffron. The flowers can be used cooked or raw in dishes from the antipasto to dessert.

Carnation
In the west cloves (the dried flower buds of the spice-carnation Syzygium aromaticum) are widely used. Carnation flowers are particularly suitable for accompanying dishes of white meat or fish.

Geraniums
Geranium robertianum, also called Herb Robert, and the rose geranium are used for flavouring desserts and puddings. Contrary to popular belief the perfume comes mainly from the leaves.

Lavender
Lavender is a perennial shrub and its flowers are gathered from late spring to the end of July. Lavender flowers are highly-valued by herbalists and for use in cosmetics but they also have their place in the kitchen - especially when combined with meat dishes, cheeses and desserts. Fresh or dried flowers can be used.

Nasturtiums
This plant lives in the water and its flowers are particularly bright and inviting. They can be used for infusions or fresh in salads or with meat – in fact they have a delicate flavour which resembles mustard.

Primroses
In the wild primroses are gathered in mountainous regions, in fields and at the edge of woods. The leaves can be eaten in salads, in soups or in sauces. The flowers can be infused in wine and in cocktails, whilst the roots can be used to flavour beer. Primroses are used a lot by confectioners; they can be candied or made into a jam.

Roses
The rose is the best known and most widely used edible flower and is often associated with dishes alluding to love and eroticism.
Rose essence is often used in cakes and pastries, whilst fresh petals can be found in first courses and meat dishes: the most suitable rose for the dish can be selected from a wide choice of varieties.

Elderflowers
Elderflowers are picked from April to June: fresh ones are used for jellies, syrups and liqueurs, or for preparing sweet fritters; the dried flowers are used mainly for tisanes.

Violets
Violets should be picked in the early morning as soon as they appear, from April to September. They are often eaten candied or in desserts and in salads.
 

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