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Tips & Tricks How to

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28 May 2015
Salads tips & tricks
Essentially a salad is the most flexible plate both in composition and preparation. There is no limitation In materials, but certainly is not to overdo it, especially if you are going to serve the salad as a side dish or between first and main course. The secret is one: The ingredients always have to be fresh of great quality. There are no specific values and dosages, perhaps basic rules apply only to the correct proportions regarding dressing materials and proper preparation of veget...
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01 March 2015
How to make Fresh Pasta
Italians believe that good fresh pasta must be prepared by hand on a wooden surface - as ancient Greeks did. That way pasta holds the sauce better. The truth is that this technique wants some time to conquer anyone, without being difficult. Ingredients for 4 people 4 eggs 400g Hard flour M type A small portion of fine semolina for the dough opening (optional) Just remember: 1 egg per 100g flour per person (100g is about a handful) Those who suffer from intolerance to flour...
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Vinaigrette & famous variations
30 November 2014
A vinaigrette is a culinary sauce made mixing vinegar and oil and usually seasoning it with salt, herbs, and spices. It is used most commonly as a salad dressing, but also as a marinade. Traditiona...
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Proper Pasta Cooking
30 November 2014
To boil 500g. dried pasta, boil 4-5 liters of water, add 1-2 tsp. of salt and, once the water boils, add the pasta. If you boiling spaghetti, pour it into the pot and let it soften and fall slowly ...
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