In Ponzone there was a restaurant, renowned for its cuisine of Piedmont. The Bagnét was always served with “Bollito” (boiled meat), another traditional dish of the region.
In the kitchen of my father’s restaurant there was always a pot of something simmering for a long time and was often a piece of beef.

The traditional Bollito alla Piemontese includes, shoulder of beef, pork sausage, and calf’s Testina that it is the skin that covers the outside of the head of the calf; it is a very gelatinous cut.
For the recipe that I propose, you need only a part of the shoulder of beef, which is the cut of meat you need to ask the butcher, a carrot, an onion a bay leaf, salt.
4 serves
• 1 kg Beef shoulder
• 1 carrot
• 1 onion
• A bay leaf
• Salt

Take a pot large enough for the piece of meat and fill it with water in half. Put the carrot, onion and bay leaf in the salty water. When the water starts to boil, add the meat. It will need to be covered by the liquid. Simmer the meat for about two hours.
The boiled meat will break in pieces and it will not be easy to get the regular slices, but you do not care of it, for Bollito, served with Bagnét, will make it look good.
Tips: If you want a good beef broth, you have to put the meat in cold water and when boiling remove the foam that forms on the surface. For a good Bollito on the other hand, the meat should be soaked in hot water already

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Bagnét in Piemontese language means sauce. You can find many recipes about the Salsa Verde (green sauce), but this is the recipe used in my father’s restaurant.

• 90 g parsley
• A slice of white bread
• Two anchovy fillets
• Twelve tablespoons of olive oil
• Two cloves of garlic
• Vinegar


To make Bagnet you need a blender. Separate leaves from stalks of parsley. Wash and dry the leaves. Put the slice of bread into a bowl and pour over about four tablespoon of vinegar. The bread will have to be soaked. Blend parsley, bread, anchovy fillets, garlic, salt and oil, to obtain the sauce.
In the tradition of the Piedmont, Bagnét is served with boiled meat, eggs, cheese, fish, and peppers or simply spread on bread.


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Salame di Cioccolato (Chocolate Salami)



In Piemonte Region we are famous for the tasty sausages made ​​with beef or pork, but not everyone knows that we do it also with cookies and chocolate.


  • Dark chocolate 400 g
  • Biscuits  600 g
  • Butter: 300 g
  • Eggs: 4
  • Sugar: 200 g
  • Rum: 2 tablespoons

In a large bowl crumble the biscuits. Break chocolate inside a metal container and place   in a double boiler (Bain-marie) to melt. Let cool and add the softened butter. Add to the mixture also sugar, eggs and rum and stir. Add the crushed biscuits and mix everything  to obtain a homogeneous mixture. Distribute the dough on top of a  baking paper sheet, giving a cylindrical shape and put in the refrigerator to solidify.

When the chocolate salami is solidified, cut it and serve it as shown in the photograph, is a salami, but it is sweet!

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When an Italian around the world order a pasta dish that is written on the menu

When I go to the restaurant and I order a steak, the waiter usually asks me how I would like the meat cooked.

Usually, around the world and in all restaurants, when you order a steak you can choose between three types of cooking your steak. In the kitchen today is used the thermometer to determine the doneness of a steak. When I was working as a commis de cuisine, I had to learn how to feel the touch of the meat with my finger to determine the cooking, or make a cut in the steak with a knife; Today is a different story.

Below the three temperatures and names for when you order a steak:

  • au bleu cooking or rare (cooking temperature of 40 degrees to the heart of the steak)
  • saignant cooking or medium-rare (Internal appearance lighter red, cooking temperature by 50-60 degrees to the heart
  • well-done (cooking temperature at the heart of 70 degrees)

When an Italian around the world order a pasta dish that is written in the menu is totally different, why the waiter do not ask me how I would like to be cooked the pasta?

It seems that the argument is of little importance, since out of Italy, cook the pasta “al dente” is not a priority.

Therefore I propose that, in all restaurants of the world, three types of cooking by request for a pasta dish cooked at the moment:

  • Dura (the pasta need to be cooked three minutes less then what is written on the packaging)
  • Al dente (the pasta need to be cooked exactly the minutes written on the packaging)
  • Ben cotta ( the pasta could be cooked tre minutes or more than what is written on the packaging)
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Thanks to all the followers and the people from the world, thanks for your “click” on the pages/ by an Italian cooking in Kinsale


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A menu for a sunny day in Kinsale

Gorgonzola and Butternut Squash Risotto

Posted on


Sole fillets and leeks

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Panna cotta ai mirtilli

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Easy Croissant today in Kinsale



For the dough

  • 350g flour
  • 3 egg yolks 7g dry yeast
  • 2 tablespoons sugar
  • 100 ml milk
  • vanilla
  • 25g butter


  • 100g butter
  • 100g sugar


Take the milk, add two tablespoons of sugar and yeast, mix and leave aside for five minutes.
Then add the egg yolks, vanilla, and 25 g of melted butter and mix.
Pour the liquid into the flour and knead for a few minutes to get a ball. Let rise for two hours.


roll out the dough and..



fold it in two


and again in two


roll out the dough again 


Optional, but recommended: Put in a bowl 100g soft butter and 100g of sugar and whisk vigorously for a few seconds, then brush the rolled out dough


and get  triangles


roll them up like in the picture



Brush with egg yolk



Bake 160 for 10 minute circa



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