4 BASIC RULES OF MY KITCHEN - Keep it simple - Use only first quality ingredients - Employ seasonal products - 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.

We are thinkering about opening a Cooking School yust near our villa in Como Lake.

Soon we'll be able to present a cooking classes agenda, to help people book their Cooking Vacation at one of the best italian travel location Comolake.

We will accept and publish your precious contribute. Photos of your special meals everywhere. Interesting addresses of Food Shops or Markets to share with friends all over the world.

You can build your page too.

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

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Ingredient Substitutions

Started by Colleen Juntunen Jun 23, 2011.

Gand (Belgium) declares every Thursday a meat-free day! 1 Reply

Started by Monique. Last reply by Mary McGuire Smith Aug 22, 2010.

May you enlarge the Classic Economy with Gool-Bama-Cash ? 1 Reply

Started by FilipeAlvesFerreira. Last reply by FilipeAlvesFerreira Nov 28, 2008.

The SICU Synergy Newsletter Sep 2008 released!

Started by Tom Merilahti Sep 21, 2008.

qui a des idees de poissons crus en marinade? 1 Reply

Started by schuh. Last reply by Marcello Cividini Apr 2, 2008.

Earthy Delights

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Dumplings

luscious dumpling display at Galeries Lafayette
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Il Viaggiatore – 6° puntata

 by MarcelloCividini 2° giorno martedì 17 set in AE31 (mercoledì 17 nov in 709D) Mi sveglio che il sole è già alto e mentre mi faccio la barba, con uno strano rasoio elettrico senza rumore, preparo un piano d’azione. Ho bisogno delle mie pillole per la pressione alta, altrimenti prima o poi, mi scoppierà la […] See More
Jun 11
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Jun 10
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Fantascienza e cucina

Fantascienza e cucina = Fantacooking ? Sci-fi Gourmandise,  Fantacucina o Fantafoodie (segnalato da Olivia) Che sia un nuovo genere letterario? L’unica citazione inerente al cibo nei romanzi di fantascienza è l’ormai vecchio e stantio biscotto verde Soylent Green del 1973.   Sì nei duemila romanzi di sci-fi letti in una vita, al di fuori delle […] See More
Jun 9
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Il Viaggiatore – 5° puntata

 by MarcelloCividini - Ma hai un nome, un identificativo? – - Nomi me ne hanno dati innumerevoli, qui ultimamente mi chiamavano com perché assomiglio ai loro comunicatori. – - Qual era il primo, l’originale. – - Nella tua lingua non suona, è quasi un rombo, qualcosa simile ad Arrarhantah e una serie di grandi numeri […] See More
Jun 8
Profile IconAround the world in 80 Home Exchanges

15 – Ho Chi Minh City alias Saigon + Vietnam – prima parte

Ho Chi Minh City alias Saigon + Vietnam – prima parte Era Maggio correva l’anno 2006 L’oriente ha sempre esercitato su noi Celtici un fascino particolare. Persi nelle nostre metropoli leggevamo di questi mondi lontani. Profumi, spezie, broccati, porcellane, semi … Continua a leggere See More
Jun 2
Profile IconAround the world in 80 Home Exchanges

14 – New York – again

era Dicembre 2005 - - Ma che ci andate a fare ancora a New York? - E’ la domanda che i non viaggiatori ci rivolgono, quando sanno del nostro prossimo viaggio. Cosa volete che vi dica? Se non lo si capisce … Continua a leggere See More
May 11

GigaChef

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101 cookbooks

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Blog Posts

7 up Cake with Orange Glaze

7 Up Cake with Orange Glaze

Adapted from The Cutting Edge of Ordinary



1 package white or yellow cake mix

1 small package lemon Jello (I used instant lemon pudding because I didn't have Jello)

4 large eggs

1/2… Continue

Posted by Denise MacColeman on July 6, 2010 at 8:30pm

COFFEE

HEY

Got myself a double "RANCILLIO EPOCCA "

"Illy "coffee works wonderfull

but looking for cheaper PURCHASE OR alternatives



we want to start up a little "expresso lounge " hidden in de french/spanish pyrénées

if s.o.… Continue

Posted by jan on August 13, 2009 at 2:21pm

Miso-stewed tripes (nikomi) in Tokyo

Searching yakitori spots under the Yurakucho Station we have found an old popular standard, nikomi, tripes with vegetables and little squares of pig skin, piping in hot copper pot taking at least 6 hour to cook.…

Continue

Posted by Marcello Cividini on March 26, 2008 at 2:30am — 2 Comments

Made in kitchen

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Street food - Cibo di strada

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