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Marcello Cividini 61 Milano, Italy: 2cpr13q6ps2r9; Share

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my daily bread (4 members)
ITALIAN CHEESE (2 members)

Gourmet trips (6 members)
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StRaNgE FoOd (6 members)

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qui a des idees de poissons crus en marinade?

Replied Apr 2

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Marcello Cividini joined the group my daily bread Jul 17

Marcello Cividini added a video: Cocoretsi

Jul 3

Marcello Cividini added 132 photos. View Photos

Jun 25

Marcello Cividini added a video: Escargot Caviar

Jun 20

Marcello Cividini added 20 photos. View Photos

May 27

Marcello Cividini left a comment for Anilkumar Nair.P May 18

Deborah Lambillotte left a comment for Marcello Cividini May 11

Marcello Cividini left a comment for Deborah Lambillotte May 11

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Preferred foods: Truffle, Wild Mushrooms, Cheese, Venison, Fish, Fusion, Slow Food

Preferred wines: Structured red, in Purezza

Your Hometown: Argegno (CO)

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Cocoretsi Added by Marcello Cividini
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Marcello Cividini's Blog

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 on March 26th, 2008 at 2:30am — 2 Comments (Add)

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 on March 3rd, 2008 at 5:30pm — 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.

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

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 on February 26th, 2008 at 5:30pm — No Comments (Add)

Comment Wall (11 comments)

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At 9:03pm on May 11th, 2008, Deborah Lambillotte said…: Caro Marcello,
Finalmento ho trovato un po di pace, per inscrivermi.
Questa Maecello's Kitchen è una vera buona idea.
Ti prometto di mandarti la ricetta del pigeone dissossato e farcito, devo metterla giù l'ho sempre fatta di memoria.
Ma come domani mi metto di nuovo in viaggio sera per doppo.
Un abbracio
Deborah

At 7:05pm on April 13th, 2008, Dave said…: Marcello,
Thanks for the invite and I will have a picture up asap

DAve

At 4:12pm on April 11th, 2008, Alex Badalic said…: Hi Marcello, I always sit with pleasure on a friend's table ready to enjoy good food and, why not, to present somme of my own, especially when I already find more friends sitting around it... ;)

Alex

At 11:17am on April 11th, 2008, MAJA said…: Ciao Marcello :-)
Prima di tutto voglio ringraziarla di tutto ( approposito il mio matrimonio). Non sapete quanto mi dispiace che non siete riusiti a rimanere ancora qualche giorno, ma spero di avere l'opportunita di rivedervi ancora a Pola - ma questa volta a casa mia, e con la calma.
Ancora una volta grazie di tutto.
Il sito e fantastico!
Bacio!

At 7:27am on March 26th, 2008, Massimiliano Mauriello said…: Hi Marcello,

thanks for your welcome !

I'm pleased to have joined your kitchen ! :o)

In the meantime, I wish you a good stay in Tokyo, that I know you love.

See you soon in your kitchen.

Max

At 4:51pm on March 23rd, 2008, Massimiliano Mauriello said…: Dear Marcello,

I've just jesterday joined this great network/community of yours, based on Ning platform, and I'm happy.

I think a social network like this one, focusing on cooking issues, was quite lacking in the current lanscape of social networking websites.

So, that's why I'm happy you gave shape to this good idea of creating a social network devoted to the art of cooking and of enjoyit it !

I hope to give my personal contribution.

At 1:47am on March 23rd, 2008, Karla Porter said…: I'm very excited to find this network you created Marcello!

At 1:15am on March 22nd, 2008, Francesca Ambrosini said…: Marcello's social network makes me smile. Hope to contribute some time soon :-)

At 8:02pm on March 12th, 2008, Carlo Branca said…: Hi Marcello,
thank you for your post,
but i'm not alone now in my home,
and if the lady here see what you wrote.... ;)

All the best

Carlo

At 9:49pm on February 29th, 2008, Emma said…: I thought to create a group about "Favorite or intriguing restaurants, restaurants visited around the world, excellent chefs and memorable meals, recommendations" but it is more about eating than cooking. What do you think?