White, brown, blue or even green … eggs come in many colours. But the shell colour has very little to do with taste or quality. The colour simply depends on the breed of the hen. Some hens naturally lay white eggs, others brown ones, and certain heritage breeds even produce […]
Did you know that the cedro (citron) turns the usual citrus logic upside down? With lemons or limes we usually enjoy the fragrant zest and avoid the bitter white pith. The cedro, one of the oldest citrus fruits, does exactly the opposite. Its thick white pith is mild, fragrant and completely edible, […]
More than five years ago, I shared this white bean hummus with red onions and radicchio recipe on my blog. A dish rooted in simplicity, seasonality, and deep flavour. You can find the original post here:https://antonettasantagata.com/2021/02/white-bean-hummus-with-red-onions-and-radicchio/ Returning to it now, it feels just as relevant. Perhaps even more so. This […]
At Cibo & Vino, every dish tells a story — not just of flavour, but of the people, places, and values behind each ingredient. Today, I’m shining a light on two suppliers whose commitment to quality and sustainability makes them a perfect fit for our table. First, Valdibella : their […]
Good food is a basic right. I truly believe that everyone deserves access to food that is not only delicious but also produced with care for people and the planet. This is why Slow Food principles—good, clean, and fair—are at the heart of everything I do 🫶🏽 Cooking, for me, […]
Some dishes are more than just food—they are an experience, a moment of connection, a source of strength and purpose. This warming bowl, inspired by Anna Jones, embodies everything we believe in: slow food, homemade and real ingredients, and the power of gathering around the table. At Cibo & Vino, […]
Have you ever wished for a dining experience that feels more like home—where the warmth of good food and genuine connection come together? At the Cibo & Vino Cookbook Club, we offer something beyond a typical restaurant meal. A Cosy, Exclusive Dining Experience Forget the impersonal atmosphere of a crowded […]
As a new member of Slow Food, I had to experiment my first concious official Slow Food receipe – although I am quite sure that this is not really my first Slow Food receipe. Farina bona is a very traditional flour from the Onsernone valley in the canton of Ticino […]
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