Marcello's Kitchen

Cooking for friends is sharing happiness.

Blog Posts Across Marcello's Kitchen

Marcello Cividini 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.

sprinkled with fresh leeks ...

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

Marcello Cividini Where Lombard tradition meets Chinese taste

Monday March 3th we participated at the presentation of an interesting cultural event: a book of Chinese - Lombard recipes. A number of professional cooks from Cina elaborated chinese recipes using DOC local lombard quality products. Stay tuned.

Oggi abbiamo partecipato… Continue

Posted by Marcello Cividini on March 3, 2008 at 5:30pm — No Comments

Marcello Cividini 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.

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

Tom Merilahti 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 28, 2008 at 1:00pm — No Comments

Tom Merilahti 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 28, 2008 at 1:56am — No Comments

Marcello Cividini Last Bollito Misto in Argegno

The Bollito misto is a specialty of the Norrth of italy. SEVEN kind of meat, selected parts of beef, veal, pork and poultry, SEVEN "ammeniccoli" that means Tongue, head salami, Zampone, cotechino, liver mortadella, animelle, bones with marrow and at least SEVEN sauces in… Continue

Posted by Marcello Cividini on February 26, 2008 at 5:30pm — No Comments

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