Of all the flatbreads around the world, there is one that in a certain region of Italy is synonym with holidays: piadina romagnola. Flatbreads are a great example of what I like to call “food universals”: they are a common element to many culinary cultures and help us understand how even the most local, typical, identitarian foods are in fact clear expressions of what humans have in common.
Salt: the one ingredient you can find in just about every recipe you’ll ever cook is probably the most overlooked, but have you ever wondered where it comes from? As Soup As Possible travelled to the West coast of Sicily, to discover how salt-winning has been shaping the natural landscape in harmony with wildlife for over two thousand years.
Forget Easter egg hunts! This year you can make your own surprise chocolate Easter eggs with fellow members of As Soup As Possible food community. We’ll explore the origin of Easter eggs, chat about spring and Easter customs in our respective countries, and make our own chocolate eggs. In Italy, at Easter time people exchange chocolate eggs which contain a surprise. One of the fun parts of making your own egg as a gift is that you can chose a very personal surprise to hide inside it, for your loved ones to discover. This time we’ll meet at Bruno’s, a cozy coffee spot in the Jordaan. Bruno, the owner, will welcome us after closing time, to make us taste his coffee, which he scouts with passion and brews with different techniques. The first cup is included, as well as Bruno’s coffee stories. If you’d like to fill your chocolate egg with a small surprise, don’t forget to bring it along! It will make your egg an even more special gift. All ingredients and materials (including …
Team up with your kid and cook gnocchi al pesto! On March 25th we’re inviting you to create a lovely memory for you and your child, together with a bunch of other cooking families. Uncles and aunts, grandparents, friends, are welcome to join us with their little ones. We will work in pairs (one adult and one child) to make ourselves a simple, healthy and delicious Sunday lunch, during an educational and entertaining food experience. One extra adult and one extra kid per team can join us after the cooking class, to enjoy the food we will have made together. This time As Soup As Possible is collaborating with Bas Vermeulen from SmaakSoldaatjes, to offer you a special cooking experience with your family. Bas specialises in cooking workshops for kids. Together, we will ensure that both the adult and the child components of our cooking team will have a great time cooking together. The main language of this event will be English, but native Italian and Dutch are also spoken, so we are expecting to …
Alessandra is back to show us how to make tortelli di zucca, a traditional dish from Mantova (Mantua), her hometown. One of our returning members of As Soup As Possible local food community and my co-host for this event, Alessandra is from an area famous for homemade fresh pasta all’uovo, in both filled and plain shapes. The typical stuffed pasta from her hometown is “tortelli di zucca”, a very old dish based on surprising combinations of sweet and savoury flavours such as pumpkin, hard cheese and amaretti. Alessandra will share her family recipe and tricks with us. We’ll learn how to make this traditional fresh pasta dish and enjoy a 4-course social dinner with wine. Cook with us or join us just for dinner: guests attending the dinner only are more than welcome. If you participate in the workshop, feel free to invite your friends to come enjoy your fresh pasta! As usual, after learning and practicing, we’ll move on to sharing a rich meal, wine and chats in a friendly and relaxed atmosphere. Membership …
We are getting ready for yet another wonderful gelato season. What about you?Massimo Bertonasco is an ex businessman turned gelato maker for the love of quality food. He opened his first gelato shop in Amsterdam less than a year ago, yet his cosy, passion-powered ijsfabriek in the Pijp has already established its well-deserved reputation as one of the hotspots for genuine, delicious and downright excellent Italian gelato in town.
This ravioli recipe is brought to you by a scientist and bunch of strangers who teamed up to make pasta on an Autumn Sunday.
The weather calls for some treats, here in Amsterdam, so I made myself and my occasional guests some crunchy, rich hazelnut cookies with Marsala wine.
Zucchine alla scapece is a classic Neapolitan recipe. I’ve been cooking a lot of them for the guests of As Soup As Possible events this summer. I even included zucchine alla scapece in a wedding catering in June, so I can safely say this is the courgette dish I’ve cooked most during summer 2017 – if not my entire life.
To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. His Pepe In Grani – recently declared the best pizzeria in Italy and in the world – waits for you at the end of a treasure hunt throughout the beautiful province of Caserta.