Finally a dessert! :) Today, Chef Kristjan comes out of Italy to reveal the recipe for strawberry cheescake.

Ingredients :
480 gr of Philadelphia
150 gr Ricotta
150 gr Yogurt
300 gr of cream
Lemon juice
24 gr of Gelatin (optional)
240 gr of Sugar

For the biscuit:
150 gr Butter
1/2 teaspoon of cinnamon
300 gr of digestive biscuits

Preparation :
Let’s start with the base!
Crumble the biscuits in a bowl and mix with butter and cinnamon.
Put the mixture in the bottom of a mold, you can help the back of a spoon to crush them!

Place the base in the freezer for 30 minutes or in the refrigerator for one hour.
Meanwhile, soften the gelatin.

Let’s go to the cream 😉

In a bowl, beat Philadelphia cheese, white sugar, adding each egg one by one until a homogeneous mixture is obtained.

Add dissolved gelatin to a water bath.

Pour the mixture thus obtained over the biscuits and leave to cool for at least 4 to 5 hours.

Finally decorate your dessert with finely cut strawberries.

A marine perfume evaporates from the kitchen of our restaurant while our chef prepares his tasty tonarelli …
Stay near the kitchen, the chef reveals the tonnarelli recipe with shrimps, zucchinis, scented with lemon and mint

Ingredients for 4 people:

500g of Tonnarelli
500g of shrimp
2 zucchini
50g of poutargue
1 lime
Garlic and mint: according to your preferences


Cut the zucchinis in “julienne”.

Peel the shrimps.

In a frying pan, fry garlic in oil.

Add zucchinis and shrimp.

Grate the lime and add the mint and salt and pepper.

With the salsa obtained, mix pasta cooked previously al dente and sprinkle with the poutargue.

An easy and simple recipe!

Enjoy your meal!

After revealing some salty recipes, the chef proposes today his recipe of crème brûlée the with berries!
By now, you can surprise your guests from starters to deserts !



  •     100gr of milk
  •     400gr of liquid cream
  •      80gr of sugar
  •     Some vanilla beans
  •     100gr of egg yolk
  •     Forest fruits
  •     A torch for the burned effect

Preparation :

Heat milk with cream and vanilla over low heat.

Mix the yolks with the sugar slightly to prevent a foam from forming at the next step

Incorporate both preparations and filter them.

Prepare the bowls placed in the pan and add water to a bain-marie.

Place in the oven at a temperature of approximately 130 degrees for 30 minutes so that the cream stabilizes.

Cooking ends when cooling.

Sprinkle the cream with cane sugar and, using a blowpipe, caramelize the sugar.

To be served with fresh wood fruits!

This weekend, the chef proposes a refined recipe that will surprise your guests :  some crispy baskets chicken breast, olives, peppers scented with garlic and rosemary

Ingredients for 4

  •  1 Chicken
  • Slice
  • 2 Baked Peppers
  • garlic
  • rosemary
  • Olives
  • Extra Virgin olive oil
  • Salt and pepper
  • 1 pinch of chilli pepper
  • vinegar
  • 1 roll of puff pastry for baskets


Prepare the pasta baskets by forming squares that cover a bowl to form and bake them.

Boil chicken, dice.

Grate the garlic, rosemary, chicken, chili and cook over high heat.

Add a few spoonfuls of vinegar, season with salt and pepper, finely chop the peppers and then the olives.

Once cooked, fill the baskets with your preparation and serve.

Enjoy your meal!


The first week of the school year is finally over and you are wondering what to cook this weekend?

Do not think about anything, our chef reveals his tasty recipe of orecchiette ! The orecchiette are small italian pasta !


Ingredients for 4 people:

  •     320g of pasta
  •     300g of swordfish
  •     250g of eggplant
  •     1 pinch of garlic
  •     olive oil
  •     bread crumbs
  •     1 orange
  •     Some leaves of basilica




Cut the eggplant into cubes and salt.

Drain them so they remain crisp in the cooking.

Also cut the swordfish into cubes.

In the frying pan, season the garlic with oil and add the diced fish and eggplant.

Finally, add salt, pepper and orange-flavored bread crumbs.

Cook the pasta a few minutes before serving and add it in your preparation!



For this month our chef Kristjan proposes a italian chrstmas cake with deep-seated cultural roots in north of italy: the Gubana. A cake of sweet leavened dough  with a filling of dried fruits and nuts. The original settlers in the area were from Slavic stock, and the name Gubana is derived from the Slavic word guba, meaning fold.


Ingredients brioche :

gubana, dolce natalizio firulano

  • 4450 g flour 0
  • 180 gr Milk
  • 130 g sugar
  • 100g the butter
  • 1 egg
  • 15 g yeast
  • A pinch of salt
  • 1 lemon zest
  • Vanillin


  • 80 g sugar
  • 100 g walnuts
  • 30g pine nuts
  • 150g raisins
  • 40 g butter
  • 40 g grappa
  • 2 tablespoons honey


Beat the egg with the softened butter, the sugar and warm milk, then add the lemon zest. Into another bowl mix the flour, the yeast and vanilla. gradually add the liquid amalgamated earlier, add a pinch of salt and knead. the dough should be smooth and elastic. Form the dough into a ball; cover loosely with plastic wrap or a damp kitchen towel and let rise.
Meanwhile, prepare the filling, mixing thoroughly all ingredients in a bowl.
Roll out the dough into a rectangular shape Spread the filling over the dough, covering the dough as evenly as possible. finally well brush the edges with beaten egg. Roll up the dough starting from the longer side and formed a spiral, transfer it in a mold and let rise for about 2 hours.
The preparation of delicious Christmas cake is almost over! Brush with egg, sprinkle with brown sugar and bake for about 40 minutes at 180 degrees.


img_20161209_194843      img_20161209_194926      img_20161209_195157

What is the chef’s creation this month? Un fish based appetizers: anchovy and endive pie, with reisins, pine nuts and herbs.


  • Anchovy 500grTortino di alici fresche, scarola, uvetta, pinoli e pane aromatizzato alle erbe
  • Endive pie
  • Reisins
  • Pine nuts
  • Salt
  • Breadcrumbs
  • Chives
  • Oil
  • Parmesan


Peel the endive discarding the core and outer leaves, wash repeatedly under running water, cook it with oil. Season with endive pie, pine nuts, bread crumbs and chives.
Let cool, meanwhile, meanwhile, remove the head of the anchovies, open them lenghtwise, remove the bones and the innards. Wash and drain them on a double layer of paper towels. Line with shrink wrap a bowl  and lay the anchovies in a single layer. Pour endive into the bowl.
Invert the bowl on the baking dish, remove shrink wrap and sprinkle the Parmesan cheese over the pie. Bake 10 minutes and serve the  anchovy and endive pie warm or cold.

Buon appetito!

A quick and easy italian recipe with octopus, by chef Kristjan 🙂


INGREDIENTS:Schiacciatina di patate, olive taggiasche e polpo

  • 2 octopus (1 kilo)
  • boiled potatoes (400 g)
  • taggiasche
  • olive oil
  • 1 Lime
  • salt



Boil octopus and potatoes. Chop the octopus into pieces, you can cut the tentacles into small discs and crush potatoes. Now yu can season all and serve the dish.

Discover our recipe to prepare a sea bass tartare. A delightful dish with pink pepper, fannel seed and peaches.


  • 1 Sea bass fillet tartar di spigola alle pesche gialle
  • Fannel seed
  • 2 Yellow peaches
  • Oil
  • 1 Lime
  • Salt and pepper
  • Salad


Remove the skin of the sea bass, cut the flesh into strips then dice.  Put in a bowl. Sprinkle with lemon juice, oil, fannel sead, pink pepper, salt, pepper and mix. Cut finely the peaches. Garnish with salad and the peaches and serve.


Cosa ci avrà riservato di buono lo  chef Kristjan per il mese di Luglio? Una buonissimo primo di pasta con melanzane e ricciola. Beh cosa di meglio di una ricetta di  pesce con questo caldo?

Ingredienti per 4 persone per il primo con melanzane e ricciola:

  • Pasta 320grPasta Casereccia con ricciola, melanzane croccanti e mollica di pane all'arancia
  • Ricciola 300gr
  • Melanzane 250gr
  • 1 spicchio d’aglio
  • Olio extravergine
  • Mollica di pane
  • 1 arancia
  • Basilico

Procedimento per il primo con melanzane e ricciola:

Tagliate a cubetti le melanzane, salatele e mettetele in uno scolapasta per spurgarle dall’acqua, in questo modo risulteranno meno amare e più croccanti. Nel frattempo tagliate la ricciola a cubetti.

Prendete una padella antiaderente e insaporite uno spicchio di aglio con l’olio e aggiungete  la ricciola e le melanzane a cubetti. A cottura quasi ultimata aggiungete il sale , il pepe e la mollica di pane aromatizzata con l’arancia .

Nel frattempo fate cuocere la pasta casereccia in abbondante acqua salata, una volta cotta saltatela in padella con il resto degli ingredienti e mantecate il tutto.

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