Nougat mousse
DIFFICOLTÀ : | TEMPO: 20'
3 For the mousse hydrated 2 +1 / 2 sheets of gelatin (gelatin) in ice water for at least 15 minutes. Toast the almonds in the oven. Whip 340 gr. of cream with about 100 gr. of honey. Dissolved the squeezed...
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Egg yolk in a potato crust
DIFFICOLTÀ : | TEMPO: 50'
So I fried the egg yolk with a potato breading and I served it on a bed of caramelized onions, a pepper sauce and some cured ham (optional). Cut the onions finely. Take a...
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Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole