This recipe for pan-fried lemon shrimps comes from a very simple thought: why cover up a flavour that’s already perfect? Shrimps have an unmistakable taste. Sweet, juicy, delicate yet firm at the same time. And they are often fried, covered in breadcrumbs, or deglazed with white wine which, if not used carefully, risks deviating from…
Until a few years ago, the choice was simple: whole or semi-skimmed milk. But then came plant-based drinks. Today, walking into a supermarket, we’re faced with a “white jungle” of cartons: soy, almond, oat, coconut, rice… and the list grows longer every day. But be warned: calling them “milk” is not just a legal error,…
This no-bake Greek yoghurt cake is the perfect solution when you fancy something indulgent but quick to prepare. A no-bake dessert, creamy and with an almost pastry-chef-like appearance. The base of dense, velvety Greek yoghurt envelops the dry biscuits, transforming them into thin, soft layers, similar to sponge cake. The raisins, in contact with the…
If there’s one fruit we take for granted, it’s the apple. We see it there in the fruit bowl, loyal and ever-present, almost “reassuring”. But just as we saw with salt or sugar, behind a generic name lies a universe of varieties, textures, and aromas that can completely change the outcome of a cake or…
We’re accustomed to looking at an apple, a tomato, or an onion and seeing a predetermined end: the flesh on the plate, the peel in the bin. But what if I told you that you’re throwing away the purest essence of flavour? In a 2026 where awareness is the new luxury, Straporito invites you to…
Potato gateau is one of those dishes that screams ‘home’: soft, flavourful, and golden potatoes that the whole family will love. I’ve always made it with a specific goal in mind: soft and stringy on the inside, golden and slightly crispy on the outside, with no complicated steps. In this version, I don’t use eggs…