This recipe is other than a secret. It is literally set in stone in the city of Cordoba, Spain. I religiously follow what it reports, and I posted it here as a page of my diary and a tribute to a piece of Andalusian tradition that conquered me from the moment I tried it.
For many Italians, tiramisu is deeply personal, often defined by their mother’s version—mine is no exception. This was the first recipe I learned, born from necessity when far from home. With good savoiardi, it stays simple yet deeply authentic and comforting.
A Japanese comfort dish shaped by adaptation rather than tradition, learned directly from a dear Japanese friend. Curry meets rice in a nearly perfect match—mild, rounded, deeply familiar—reflecting genuine home-style cooking.
A cold Andalusian soup, made by blending raw vegetables. Olive oil and water are emulsified to structure this clean and sharp soup. Refreshing, hydrating and reinvigorating, its balance lies between controlled acidity and vegetable sweetness.
A deep, layered ramen built on a homemade chicken–vegetable broth, enriched with miso, soy and butter emulsion. Served with noodles, teriyaki chicken thigh, marinated egg, shiitake, bok choy, bean sprouts and fresh scallion for harmony and texture.
Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.
