Chef Franco Lania’s version of Eggplant Parmigiana is much lighter, naturally gluten-free and more akin to a side dish than it is to a main course. Why not give it a try?
Jädelino is a quaint, friendly gelateria that serves top quality, homemade Italian ice cream in the the Teurastamo district of Helsinki. The flavors at Jädelino are very creative. I had a peanut butter-olive oil gelato that was extraordinary. The pistachio (made with an imported pistachio base from Sicily) and the tiramisu gelato are fantastic as well. I’ll be back! Once you’ve taste their delicious ice creams, you’ll be back too.
I had the distinct pleasure of working at the event with two very talented and highly accredited Tunisian chefs- Rafik Tlatli and Mounir Le Baroque. The best thing about working with chefs from other cultures beside your own, is the great enthusiasm that can be generated through a mutual admiration toward each other’s cuisine.
St. Petersburg is brimming with history along with gorgeous architecture, museums, parks and canals. All are simply magnificent, and impossible to see and enjoy in one day. The various winding waterways will remind you of Venice, Italy and adds nicely to the charm of this magnificent Russian city.
Carefully-crafted Tunisian olive oils are rich in chlorophyll, carotene, lecithin (a natural antioxidant that stimulates the metabolism of fats, sugars and proteins), polyphenols, and are a good source of vitamins A and D. It is no wonder that the Tunisian government has coined the phrase, So Tasty, So Healthy, for their precious olive oils.
Things are heating up this June. We are heading into New York City with the rest of the food world to gear up for the annual Summer Fancy Food Show at the Jacob K. Javits Convention Center, sponsored by the country of Tunisia.
Learn how to make champignon tourné. These fancy mushrooms are better known as fluted mushrooms in English. Chef Franco will show you how to make a fun design of Stars and Stripes as he shares some fluting tips along the way.
This shrimp salsa will spice up any party or family gathering. Try making it for barbecues and picnics. You can even pack it up and take it to tailgate on your favorite game days. It’s a real winner!
The secret is out! I have been chosen to be a guest chef/blogger for the travel site, VisitHelsinki.com. Follow me as I explore Helsinki’s burgeoning food scene.