Lobster Burger with San Pellegrino Charcoal Bun Recipe

Lobster Burger with San Pellegrino Charcoal Bun Add a touch of class to the everyday burger with a succulent lobster tail and anchovy mayonnaise filling, sandwiched between a charcoal-infused bun!  The ultimate comfort food immediately transforms into the ultimate gourmet dish!  The vibrant contrast of colors - a bright orange lobster tail, set between a … Continue reading Lobster Burger with San Pellegrino Charcoal Bun Recipe

Gorgonzola Spicy Cream Cheese Salad.

The weather is becoming incredibly hot, so naturally, cold dishes and salads are topping our list of meals to eat these days. Today I made Gorgonzola Spicy Cream Cheese Salad. I'm a big fan in particular of Fior di Maso's Gorgonzola Piccante (Gorgonzola Cheese Piccante Fior di Maso) (Gorgonzola Cheese Dressing Ingredients) as its sharp … Continue reading Gorgonzola Spicy Cream Cheese Salad.

Sparkling Kuruma Ebi (Japanese Tiger Prawn) Tartare recipe

The weather is becoming increasingly warm recently here in Japan, meaning that the Kuruma Ebi (also known as Japanese Tiger Prawns) season has begun. After a quick stop at the fish market, these plump live prawns looked simply irresistible! It was imperative that I make some sort of prawn tartare to celebrate the summer months! This … Continue reading Sparkling Kuruma Ebi (Japanese Tiger Prawn) Tartare recipe

Acqua Pannaですぐ誰でもできるパスタレシピ!

最近のトレンドがキャンピングになってるので皆さんにすぐ作れるもののレシピを提供できないかな。。。と思ってこのレシピ提供することにしました!フライパン一枚で誰でも作れるパスタです! 材料: (2人前)Acqua Panna(ミネラルウオーター) 600ccトマト缶詰 400gr。スパゲティ 200gr。バジルの葉 8枚ニンニク 2オリーブオイル 30CC.塩 20gr。 作り方:まずフライパンにニンニクをオリーブオイル入れて3-4分炒めてニンニク取り出します。トマト入れて4-5分中火で炒めたらトマト取り出してAcqua Panna, バジル4枚とお塩入れてボイルをさせます。そしてスパゲティを入れて良くかき混ぜながら蓋して水分全てパスタが吸い上げたらもう一同トマト入れて仕上がりです。もしもスパゲティがまだ固すぎるよであればもうすこしお水足して茹で続けて下さい!(このパスタ作り方のばいはだいたい1,5ばいの時間がかかります)しあがりに残りのバジルとオリーブオイルかけて召し上がって下さい!

Easy artisan bread made with San Pellegrino

Ingredients: 350 ml. San Pellegrino sparkling water500 gr. Flour (Caputo tipo 1)1 tbsp Kefir yogurt1 tbsp Extra virgin olive oil8 gr. sea salt2 gr. Dry yeast Pre-heat oven to 190 degrees Celsius. Prepare an oven grill rack, covering it with parchment paper (that will allow a more even distribution of heat).Mix San Pellegrino sparkling water, … Continue reading Easy artisan bread made with San Pellegrino

Easter Recipe: Casatiello

Easter Sunday is exactly 10 days away!  In Naples, Italy, several specific dishes are prepared for the celebration that is considered as important, if not MORE important than Christmas.  Following the 40 days of Lent - a period when the consumption of many different foods (notably meat, fats, dairy etc.) is prohibited - Easter Sunday … Continue reading Easter Recipe: Casatiello

Panzanella Salad with octopus recipe

Panzanella is a traditional summer salad originating from Tuscany.  Not only is it a refreshing side dish or meal on a warm sunny day, but it is also a great way to make use of any stale bread you may have left over in your kitchen.  Nothing goes to waste in our house!  After all, … Continue reading Panzanella Salad with octopus recipe

Refreshing Virgin Kabosu, Honey and Kombucha Spritzer #SP3680

At the beginning of the week, I took a relaxing stroll on my farm to find inspiration for my next recipe.  It has always been my dream to cultivate my own organic produce, and in turn, create recipes with products I can trust and choose myself.  Since the start of 2020, when the pandemic hit, it … Continue reading Refreshing Virgin Kabosu, Honey and Kombucha Spritzer #SP3680

San Pellegrino – Easy Blinis with Smoked Salmon and Caviar

The New Year is fast approaching – in less than a couple of days in fact!  And what a year it has been! I’m not sure about you, but I am terribly eager to be rid of ‘20 and to ring in a hopefully brighter year of ’21!  “Out with the old and in with the new” has … Continue reading San Pellegrino – Easy Blinis with Smoked Salmon and Caviar

Yeast making at LAB3680

It was not easy to decide what to do during this bad pandemic period. After my return to Japan in March from the Philippines I realized that it was not a virus like a normal cold but that it was getting much more serious. I started thinking about how to develop products with a long … Continue reading Yeast making at LAB3680