Are Ada Parisi, siciliana (viscerally siciliana) but have been living in Rome since 2007. And before I lived for seven years in Milan, but I'm still siciliana. I'm a professional journalist, Head of news and national news agency's internal Askanews. I love obviously travel (who doesn't like?), I love reading and cats. I like to draw and paint, I have written many poems and I also published a book. My great passion is cooking: I have always cooked, Since I was little. I watched her grandmother and mom in the kitchen, as they tried to keep me good by giving me a little’ of water and flour for kneading. As a teenager I was especially sweets, then with the transfer to Milan I started cooking for myself and my partner, Gianluca Atzeni, journalist Three glasses of Gambero Rosso, He now works with me in this adventure by treating the matches with wines and realizing all the pictures and videos you see. But since I moved to Rome that the fun in ' spignattare’ It became an obsession. I started studying, to buy cookbooks and culinary techniques, to experience. So, in December 2013, I decided to put some order in my recipes and those of my family tradition and I created this blog (without knowing the slightest what a blog, What was behind the world of so-called ' her ', term in which I identify myself to the truth). I helped my brother, and for this the blog name is plural, Although after a few months has become de facto a creature only my, I need to take the whole responsibility, in good times and bad. Today we are again in two, but my partner is sardo and Sardinia, land that I love, has great space on this site.
When I took full possession of the site, I decided to work alongside traditional ones of my mind, to make these virtual pages a kind of evolving Cookbook. Not only Sicilian cuisine, then, but the cuisine that goes through my head. I've given some rules, otherwise I would have made this site a chaos: the first rule for me is the most important. No talking, just recipes, video version (I found on my You Tube Channel). Returning home from work and be able to work in the kitchen, try a new combination, an ingredient that I did not know or just give a new shape to something traditional excites me, MI Flash, giving me the charge.
I am constantly looking for exceptional raw, of those foods and wines that make the made in Italy food the best in the world, the most wanted and most envied. Also thanks to my work I know the Italian agrifood panorama and wants, in my small, help spread a little’ Food and food culture, I wish I could accompany each of you in this wonderful journey around the good food that is Italy.
Few, I would say very few and carefully selected partnerships only with companies that I personally chosen: products that I quote in recipes, for what it's worth, are the ones I use and I would use anyway, because according to me are superior and they have behind the ambitious projects. In any recipe you find the pairings with wine or other beverages (why eat well means drinking well). In addition to the recipes you'll find reviews of restaurants and pizzerias I've always personally paid the Bill, and you can rest assured that my judgment is completely independent, in good times and bad. Finally, you will find posts about companies, territory and itineraries that fascinate us: Cross l & #8217; Italy with us, tasting the most important products of the territory, looking at churches, monuments, visiting museums, drinking a glass of wine on a journey that you can redo it whenever you want by following my suggestions. With journeys I opened a video section on small Italian agrifood products and some typical recipes of Italian cuisine, prepared by chef, pastry chefs, grandmothers.
This adventure is a constant challenge, daily, to get to do it all and do it well: job, Home, blogs, friends, relatives, outdoors. My life in short.
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