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If you want to contact me or propose a collaboration or project, write to ada.parisi75@gmail.com

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For private individuals, I'm willing to organize cooking lessons in Rome and everywhere in Italy, is at home both in my home (for up to 4 people to ensure a successful lesson). You can also contact me if you want me to cook for you at home, agreeing costs and menu. You can also contact me for cooking class and team building events.

For companies, You can contact me if you are interested in serious and qualified cooperation with my blog, If you would like to advertise on my blog or if you want to call me to show cooking, demonstrations or cooking class in any Italian city.

For restaurants, are available to cook in evening activities and to provide a consulting and elaboration of menus or to organize evenings for courses, tastings, cocktails or dinners.

Vi risponderò al più presto.

ADA

19 comments

Veronica Ballaera 14 February 2024 - 07:51

Hello , Congratulations on the recipe for pasteis de nata! I've made them a couple of times and they've been a hit! I wanted to ask you, can I keep the puff pastry in the freezer and take it out for the occasion? How long would it take to be able to use it? Thank you very much for your reply!

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Ada Parisi 19 February 2024 - 17:07

Hi Veronica, Thank you very much. Yes, you can freeze puff pastry, Already cut for use, in frost bags. It must thaw in the refrigerator until it becomes workable. A warm greeting, ADA

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Tania August 20, 2023 - 21:50

Buonasera, sono di Roma e ho letto che anche qui si trovano i tenerumi… Mi sa dire dove? Thank you very much

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Ada Parisi August 22, 2023 - 15:45

Hi Tania, li trovo al mercato dell’Alberone in via Appia Nuova. In genere a fine giugno inizio luglio. A warm greeting

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Joseph 3 August 2023 - 19:31

Ada,
Your recipes and stories are wonderful. Your posts are from the heart and the recipes always turn out better than I could have thought possible. Any thoughts to a cookbook filled with your favorite Sicilian recipes? Much love from Rhode Island, Giuseppe

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Ada Parisi August 22, 2023 - 15:47

Hi, sorry for the delay! Thank you so so much for your appreciation. It means a lot to me. I think often to publish a book, but in English, in Italy there are too many . I had to find an editor and it’s not so simple… maybe one day… I wish you the best, ADA

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seb calleri June 20, 2023 - 15:45

I like to see you make or find tuna gniotta with snails

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Ada Parisi 21 June 2023 - 00:19

Hi, in Messina we make cod or swordfish a ghiotta, not tuna. But never seen it with snails…

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Annapaola June 6, 2023 - 00:02

Hello! Your recipes are great and I wanted to make your strawberry parfait for a feast, but unfortunately I did not find the amount of egg whites to use x meringue…

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Ada Parisi June 6, 2023 - 09:26

110 grams! It was written but it was invisible because I did something strange with html . Thanks for the alert! I fixed!

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Eliseo Hurricane 5 July 2019 - 10:12

Hi Ada, my name is Elisha and I live in Salento.
Brava, great site but especially interesting for those who like to eat well but also to those who like to dabble in the kitchen.
Best wishes for your work and I send you greetings.
Eliseo Hurricane
eliseo56@alice.it

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Ada Parisi 6 July 2019 - 17:40

Thanks Eliseo, and welcome. I love cooking and generally talk about food, products and territories, I am happy that it is perceived. A warm greeting, ADA

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Alec 9 April 2018 - 05:50

Hi Ada – a question for you .. When I was in Sicily I had something called “Ricottamisu” at a family party- essentially a tiramisu with Ricotta. Have you ever done this, or know about it?? If so, I would be interested in your version or recipe for that… Thanks – Alec Milstein, Phoenix, Arizona

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Ada Parisi 10 April 2018 - 11:31

Hi Alec, I suppose that this is one of the variations about tiramisù that we have in Italy. I do it sometimes mixing ricotta, vanilla, sugar and mascarpone, without eggs, savoiardi with coffee and powder cocoa on the top. It’s much more easy than the traditional one. Cheers

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thomi wroblewski 12 October 2016 - 10:44

hello your review of a travelling in SE Sicily = ” Known, Scicli and Modica, itinerary in the heart of the Sicilian baroque” has some translations that obscure the article – and in some cases, just do not make sense. I am assuming that you used ‘google translate’ or similar. I would advise you to look at it again and try to make a better translation.

regards
thomi wroblewski

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Ada Parisi 12 October 2016 - 11:18

Hi! Yes the translation is made automatically by Google. I speak quite well english, german, france and spanish, but I haven’t time to translate by myself every single post. If you need some informations about recipes or travel suggestions, feel free to ask me in every moment. Thank you so much for your attention and best regards. ADA

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ronald cantoni 18 January 2013 - 17:50

Hello – I am trying to subscribe so that I can receive free emails with updates on your recipes. Each time I enter my email address and press subscribe it is rejected, why am I having this problem.
Thank YOu

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fratelli_ai_fornelli 18 January 2013 - 18:11

hello, now I try to join you, let’s see if you get the email so you can subscribe membership.

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fratelli_ai_fornelli 18 January 2013 - 18:13

Ok, you result already a member, make sure to check your email to subscribe to the membership did not end in spam. Let me know how it ends

Reply

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