martedì 10 maggio 2016


どうもありがとうございます to all the nice ladies that today came

 to our (mine, John Davis and Acaghi Yoco's) cooking class!

 Considering the amount of leftovers, it seems they liked it... 

Toganzuke is a traditional sweet that has been eaten since the time of the Ryukyu Kingdom. It is made from winter melon that has been coated in sugar, and is thought to have come to Okinawa from Fuzhou, China. As all steps in the making of this delicious sweet are done by hand, it is an incredibly laborious and time-intensive process, making the sweet itself something of a luxury.

As usual a SUPERGRAZIE to my dear friend Yoco and a

 SUPERTHANKS to my other dear friend John for making all this



Here are some images of the 2nd round, held on June 4th:

On the 23rd of July we will go for a 3rd round, different menu!

Until then, happy cheese to everybody!


July 23rd

to all the nice participants that today came at Acaghi Yoco's cozy home for the 3rd cheese adventure (not the last one!). John Davis' cheeses as usual were amazing and it has been easy for me to cook tasty dishes with them... 

Caprese with John's feta

Green cheese, for rice

Turmeric cheese, for chicken

We decided to go for a 4th round, on the 25th (Sunday) of September. That time we'll make handmade pasta - most probably lasagne - using John's cheese, and other yummy dishes. Menu coming soon, please stay tuned. CIAO!


25th Sept. 2016

どうもありがとうございました + THANK YOU VERY MUCH to all the kind participants that today joined the 4th Cheese Adventure at Acaghi Yoco's cozy home! We made only... 18 eggs of lasagne! It has been fun cooking for you, GRAZIE MILLE!!

Next round: Sunday 30th October, same menu (lasagne a go-go)!

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