My dear friends,

It’s here. Our new name, our new space, our new chapter. And I couldn’t be more excited—or more grateful—to finally share it with you. 

Whether you’ve been following along since the early days of The Hungry Apron, or you’ve just recently stumbled across our little corner of the internet, thank you for being here. I hope you find inspiration in the stories we tell, the recipes we share, and the life we are building in the countryside.

Why the Change?

My first blog, The Hungry Apron, was born from my love of food and storytelling—a place where I could share recipes and everyday moments from my kitchen. But over time, my world expanded. Life shifted, dreams grew, and suddenly, our long-awaited countryside home was no longer just a dream—it was real. 

We found the house. Tucked away in central Italy, surrounded by hazelnut and olive trees, this old abandoned villa had been waiting—quietly, patiently—for someone to bring it back to life. It had been untouched for years. But the moment we stepped inside, we knew. This would be the beginning of something. And so, Marilu&Co was born.

Marilu&Co is more than just a name change. It’s a reflection of the life we are creating here—a life full of creativity, intention, and the beauty of everyday living. Marilu itself is a name close to our hearts, a combination of my and my husband’s names, Marija and Luca. It’s the name we gave our country home, the home we spent ten years dreaming of before finally finding the perfect place. 

A Home for More Than Just Us

We’ve always imagined our home as a space to be shared. A place where creativity thrives, where people gather, where stories unfold. Marilu&Co represents not just our journey but the village of people who help bring this dream to life—our family, our friends, and even you, our readers.

We hope this space becomes a home for you too. A place where you find inspiration, whether it’s in the meals you cook with loved ones, the gardening adventures you embark on, or the way you slowly shape your home over time. Because a home isn’t just about how it looks—it’s about how it feels, how it’s lived, and the stories it holds.

Our Life in the Countryside

Homemaking is a powerful thing. It’s about more than just walls and furniture—it’s about cultivating a way of life that is intentional and fulfilling. Living in the countryside has made us more aware of the rhythms of nature, the changing seasons, and the work it takes to be more self-sufficient. Through gardening, cooking with seasonal ingredients, and learning to adapt our pace to the land around us, we’ve discovered that hard work and organisation are essential—but the rewards are endless. There’s a deep satisfaction in knowing where your food comes from, in harvesting something you’ve nurtured, and in creating a home that reflects not just your style, but your values.

In this space, we’ll share glimpses of our life here:

• Stories from our journey of countryside living and home renovation
• Our love for antiques and how we’re filling our home with timeless treasures
• Gardening experiments (often learning by doing!)
• Seasonal recipes inspired by our vegetable and flower garden
• Moments of creativity, from decorating to gathering inspiration from nature

This is a space for slow living, for appreciating the small things, and for embracing the journey.

If there’s one thing we’ve learned, it’s that you don’t have to be an expert to start something new. Whether it’s gardening, home renovations, or simply choosing a slower way of life, the beauty is in the process, in the mistakes, in the learning. We are not perfect homesteaders or expert decorators—we are simply living, discovering, and sharing as we go.

So, welcome to Marilu&Co. Welcome to our home, our stories, our journey. Stay a while, find inspiration, and let’s build something beautiful together.

With love and gratitude,

Marija 

In summer all our entertainment moves outside, making the dinner setting more carefree and easy. I have been in Italy long enough to savor all their beautiful food rituals, which taught me so much about how special it is to gather around the table and share a meal with friends, however simple it might be.

In Italy, spontaneous aperitivo and a glass of wine can quickly turn into a long dinner, with friends cooking pasta together while chatting and waiting for the dish to be served. I found that these spontaneous dinners come easiest in the summer, where with the abundance of fresh, seasonal produce, I can prepare simple, delicious meals in no time, sometimes without even cooking.

Besides cooking and preparing food for my guests, one of the things I enjoy the most is setting the table. My husband would say that I might go overboard with organizing dinners by paying too much attention to details, but I find that a nice setup is equally important as the food served. Small touches such as soft linen, vintage china, flowers, or candles can create a sense of occasion, making the table more inviting. I like to keep the table simple and neat, allowing the table setting to settle in the natural surrounding of our countryside.

For this occasion, I combined the earthy tones and Vichy check pattern with softer, pink napkins, making the table country and romantic. I love to play with colors and textures, mixing and matching vintage plates with glasses of different colors and heights. A few garden flowers and the table is set.

SUMMER FAVORITES
in collaboration with Linumoe Copenhagen

Whether you are hosting a family summer lunch or a big party with your friends, the natural colors of soft linen will upscale your table setting. Feel free to mix the patterns and colors of linen with colorful china and glassware. Allow yourself to be playful and have fun. Browse my summer favorites or visit Linumoe store for more beautiful kitchen linen. 

Use my code APRON20 to get 20% off your next purchase at linumoe.dk.

Summer gatherings tend to be easy, as, with longer days, we all seem to step into the carefree holiday mood. With hot temperatures, I tend to serve refreshing food as much as possible, and Italian Panzanella salad is one of those easy delicious recipes to enjoy and prepare for the summer. Essentially it is a bread salad tossed with fresh, ripe tomatoes, shallots, cucumbers, tuna, and corn. Still, every Italian family has their version, depending on what you have at home. You can even add boiled eggs, fresh mozzarella cheese, or olives - this salad is one of those recipes that, either way, you make it, you can't be wrong. The original recipe calls for a day or two of old bread soaked in water, but I prefer to do one additional step and toast the bread before soaking it, so I can still keep a bit of bread crunch for more interesting texture. Then I cut the bread into bite size pieces and generously mix with olive oil, freshly cut vegetables, and tuna slices.

Another recipe that I love adding to my summer menu is Peach bruschetta. One of the simplest, easiest, and most delicious things you will ever prepare. Crunchy baguette bread is topped with velvety ricotta cheese and slices of ripe fresh peaches, drizzled with some honey and fresh thyme. Such a pretty, mouth-watering appetizer that you can prepare in no time and that your guest will love!

A glass of aromatized water is always welcome on a hot summer day, so try mixing cold water with fresh peaches and basil leaves. You can also use mint, lemon, or raspberries.

The cherry season was beautiful, and we enjoyed sweet cherries for more than a month. Of course, my favorite way to use cherries is to eat them fresh, directly from the tree. Still, as this year's produce was abundant, I was craving American-style cherry pie. For this recipe, I used my go-to all-butter crust recipe, which is simple, with just a few essential ingredients, and fool-proof. The result is a super flaky, buttery crust that will make your pie delicious and perfect.

HOW TO MAKE A PERFECT PIE CRUST

This dough pie recipe is straightforward and requires five ingredients: all-purpose flour, sugar, salt, butter, and water. But, as simple as the ingredients are, here are some tips on what to do ( and not to do :)) to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands, especially in summer, will warm up the mixture, so you want to ensure that the butter doesn't melt. Cold butter is what makes the pie crust flakey.
 
• Water should be cold as well. Start adding water a tablespoon at a time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can also depend on the type of butter and flour.
 
• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough will make the dough tough.
 
• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart.
 
• Once you have filled the pie and decorated it, put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool, and decorations will keep their shape during the baking.
 
• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

how to make homemade cherry filling

When it comes to cherry filling, I used whole, pitted fresh cherries that were not too sweet, but you can also use sour cherries or regular sweet cherries for this recipe. The filling is easy to adjust, and you can add a few more tablespoons of sugar if needed, depending on how sweet you want your cherry filling to be. This homemade cherry filling is sweet and tangy on point, comes together in no time, and can be made in advance. A few tips on how to make a perfect filling every time:

• You may use your favorite cherry variety for the cherry pie filling – or mix. But if you decide to use all sour cherries, add an extra 4 tbsp of sugar to the filling. You can also use frozen cherries for the recipe. 

• Because fruit-based pies tend to bake up runny, I pre-cook the filling before adding it to the pie. This step ensures a sliceable pie every time. Just be sure to cool the filling completely before adding it to the crust.

• Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it starts thickening. You want it thick but still juicy. 

HOMEMADE CHERRY PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the crust

320g all-purpose flour

2 tbsp granulated sugar

pinch of salt

160g very cold butter

5-8 tbsp ice-cold water

FOR THE filling

350g cherries, washed and pitted

60ml water

1 tbsp cornstarch

1 tbsp lemon juice

100-120g white sugar (adjusted accordingly to sweetness of cherries)

zest from 1 lemon

1 egg yolk + 1 tbsp milk for brushing

2 tbsp brown sugar for dusting 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the cherry filling:

Wash and clean cherries. You need pitted whole or halved cherries. Whisk together the water, lemon juice, lemon zest, and cornstarch. Set aside. In a large saucepan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil. Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 5-10 minutes, until the mixture thickens but it's still juicy. It is important that you stir the mixture at regular intervals to prevent the sauce from burning. Leave to cool completely before filling out the pie. 

Assembling and baking:

Preheat your oven to 180 degrees Celsius (350 F).  

Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Fold in the edges and press them with your fingers to make a fluted edge. Pour the cherry filling. Roll out the rest of the dough for decoration. With a knife, create stripes ( I used a mixture of thin and thick stripes). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture and sprinkle with 2 tbsp brown sugar. Bake for 40-50 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

Before we fully step into summer and delicious stone fruits come back to our tables, I invite you to bake this delightful carrot cake.
For me, carrot cake is one of those cakes you can enjoy all year round. Whether in autumn with a warm cup of tea or on a spring afternoon, carrot cake makes a perfect dessert.

Perfectly moist and soft, this carrot cake is super easy to make. The ingredient list is simple and affordable, and the best part is that you can whip it while you wait for your oven to preheat.

I have been baking carrot cake for years, especially around Easter, as it has become one of our new traditions. My recipe is soft, moist, and bursting with warm flavours. The cream cheese frosting is tangy and not too sweet, combining perfectly with the moist crumb of the cake.

I love tall cakes, so I usually bake a 20cm cake and divide the batter into four layers, but you can bake this cake in a larger round cake (and have two layers) or a rectangular medium pan.

WHAT do YOU NEED TO MAKE THIS RECIPE

Carrots - always grate the carrots yourself, and don't buy pre-shredded because they will be too dry and won't hold enough moisture.

Flour - regular all-purpose flour is fine. Make sure to sift it, so there are no lumps.

Eggs - make sure your eggs are at room temperature for best results.

Oil - I use sunflower oil, but other flavorless vegetable oils can also work.

Baking powder - essential as we need our cake to rise.

Spices - a mix of cinnamon and nutmeg create that classic carrot cake flavor. You can also add a dash of ground ginger if you prefer.

Walnuts - I love adding chopped walnuts to this cake for deeper texture and taste. If you don't have them, you can also use pecans or hazelnuts. In case you use hazelnuts, make sure to toast them first.

Cream cheese - make sure it's at room temperature. I usually go for Philadelphia cheese.

Whipped cream - I mix cream cheese with whipped cream to have a light frosting. The ratio is 3:1 - 300g cream cheese to 100g whipped cream. 

Granulated sugar - I use regular sugar for this recipe, but you mix granulated sugar with brown sugar for a deeper flavor. 

Powdered sugar - to add a bit of sweetness to our frosting.

CARROT LAYER CAKE with CREAM CHEESE FROSTING
Marija Gvozdenovic

INGREDIENTS

Serves 8-10 

For the Cake

4 eggs, room temperature, separated

180g granulated sugar

130ml sunflower oil

100ml milk, room temperature

300g finely shredded carrots

100g finely chopped walnuts

265g all-purpose flour

16g baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

FOR THE frosting

300g cream cheese (Philadelphia)

100ml whipped cream 

120g powdered sugar

100ml whipped cream for decoration (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or grease and flour your pan. In a large bowl or stand mixer, beat the eggs and sugar until light yellow and frothy, about 3 minutes. Add in sunflower oil, milk and beat until combined. Remove the bowl from the stand mixer, add in flour, baking powder, cinnamon and nutmeg. With a spatula or wooden spoon, mix until just combined. Add in shredded carrots and chopped walnuts, and mix once again. Pour the batter into the prepared baking sheet (if you are using a smaller, 20cm round pan you will need to divide the batter, and first bake half of the batter then repeat with the remaining mix). Bake for 25-30 minutes or until the toothpick inserted in center comes out clean. Leave to cool completely, then divide in 4 layers. 

Prepare the filling:

In a medium bowl whip the cream. Once soft peaks are formed, add in cream cheese, and whisk until combined. Slowly add powdered sugar and mix until completely incorporated.  Assemble the cake by placing the first layer on the serving dish, then cover it with 3-4 tablespoons of frosting. Repeat this process for all layers. You can leave your cake naked or whip additional 100ml of whipped cream, and cover the outer edges. 

Place in the fridge for at least 4 hours before serving. The cake can stay in the fridge up to 3 days, if placed in an airtight container. Slices of the cake can be frozen for up to 3 months. 

tips for making this recipe 

1. Don't add to much flour. The best and easiest way to measure flour is by using a scale. 
2. Make sure you prepare your cake pans properly so the cake will release easily. I use these non-stick pans that work perfectly every time. 
3. The walnuts can be omitted. I love the crunch and depth of flavor they add though. 
4. If you use hazelnuts, make sure to toast them before adding to the mixture. Just spread out on a baking tray and bake at 180 C for about 10 minutes.Leave to cool, then chop finely and add to the mixture.
5. Grate your own carrots. Shredded carrots can be pre-bought but they are pretty dry and will affect the moist of the cake. Use traditional box grater or blender to finely grate carrots. 
6. Make sure all your refrigerated ingredients are at room temperature for the best results.
7. Spices can be omitted as well, but I love how the go with carrots and walnuts.
   

January started very slowly, with long mornings near the fireplace, in pyjamas, drinking coffee, and taking the time to relax. The past year was intense, and both my body and mind needed a well-deserved rest.  

When I reflect on 2021, it was a year full of obstacles, of rethinking, failing, and succeeding, of melancholy and longing for those days when I could jump on a direct plane and visit my family whenever my heart wished for the sweet scent of home. It was a year of personal growth and learning. Unfortunately, the new pandemic wave over the holidays brought changes in plans and a lot of insecurity, and we decided to retreat and enjoy the holidays at home. We decided to embrace the first days of the New Year slowly, without to-do lists, any strict plans, or work. To be honest, I got tired of waiting for things to be normal again, and decided to enjoy the new normal as much as I can.

The stillness of winter can be very comforting and soothing, inviting us to follow nature's lead and find consolation in slowing down. So I welcomed the slower-paced holidays with an open heart, creating new traditions with my family and enjoying simple, home moments with them.

And while we embraced the rainy winter days by staying warm inside, watching Christmas movies, every sunny day was a reason to take a fresh breath of air and savor the season.

Winter brought citrus season back to my kitchen, and I grabbed the first occasion to use oranges and bake a new delicious recipe. As we were going for a picnic in the woods nearby, I wanted to stir something quick and easy to carry, but at the same time, delicious. 

With lots of chocolate in my pantry and beautiful Italian oranges, I decided to whip a dark chocolate bundt cake flavored with fresh orange juice and orange zest. The result was everything I was aiming for - super-rich chocolate flavor, with zesty tones of orange and beautiful moist texture.

The ingredients are very pantry friendly, and you can prepare it in no time. The recipe can be enjoyed throughout the year, but I suggest making it while the oranges are in season, and you can enjoy them at their best.

DARK CHOCOLATE & ORANGE BUNDT CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 12

* Ingredients indicated are for a 22cm bundt cake pan 

for the cake

3 eggs, room temperature

345g plain flour

50g unsweetened cocoa powder + extra for dusting the pan

2tsp baking powder

1.5 tsp bicarbonate of soda

pinch of salt

230g granulated sugar

1tsp vanilla extract

250g sour cream

150ml sunflower oil

180ml hot coffee (or hot water) 

100g dark chocolate (at least 50% cocoa)

50ml orange juice (juice from 1/2 orange)

6 tbsp milk

zest from 1 orange

FOR THE orange glaze

juice from 1/2 orange

a few tablespoons of powdered sugar (depending on how thick you want your glaze)

METHOD

Preheat the oven to 180 degrees Celsius. Prepare the coffee.

I am using French pressed coffee which is not as strong as espresso shots, so if you are using an Italian Moka or espresso machine, I would suggest using 90ml of coffee and 90ml of hot water. The purpose of adding hot liquid is to allow the cocoa powder to "bloom," resulting in a more rich chocolate taste. 

In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool.
 
In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for about 3 minutes. Add vanilla extract, a pinch of salt, sunflower oil, sour cream, orange juice, and milk, and mix until combined. Add in chocolate mixture and orange zest and whisk again.
 
Sift flour, baking powder, and bicarbonate of soda - add the dry ingredients to the chocolate mixture and mix slowly, just until combined.
Using room temperature butter, grease your bundt cake pan. Sift cocoa powder until the pan is completely covered. I highly suggest cocoa powder for dusting instead of flour to avoid white flour marks on the cake after baking.
 
Transfer the mixture to the pan and bake for 50-60 minutes. If you use mono portions (single, mini bundt cake pans), check for baking after 20 minutes. If you use a large bundt cake pan, start testing the cake after 35-40 minutes, as baking time could differ from oven to oven. The cake is ready when a wooden toothpick inserted in the middle comes out clean. Make sure not to over-bake.
 
Remove the cake from the oven, cool for 10 minutes, then turn the pan over onto a cooling rack. Allow cooling completely before serving.
Whisk together the glaze ingredients until smooth, then drizzle over the cake. You can also melt chocolate or sprinkle the cake with powdered sugar.

Store any leftover cake at room temperature, well wrapped, for several days. You can freeze the cake in an airtight container to keep it fresh even longer.

timeless linen & a gift for you

Just before we slipped into the holiday season, a beautiful package came in from Lithuania. A family-owned brand, La Petite Alice, sent me the gorgeous linen red dress for the holidays and beautiful home textiles. From clothing for women and children to home textiles and accessories, every piece of their shop is made with intention and care. Elegant designs, high-quality linen, and beautiful embroidery details make their products unique and perfect for every occasion. 

They have recently launched a completely new collection for Home, and below are some of my favorites. For a fresh new start of the year, we have a special gift for you - 15% off your next purchase. Just add code THEHUNGRYAPRON15 in your checkout. Make sure to show some love and follow their journey on Instagram and on their website www.lapetitealice.com/.

FAVORITE ITEMS FOR A SLOW START

Hi, I am Mariangela, wife, mother of Cecilia, and owner of a blog Accade in Tavola. I am from Basilicata, from where I chase the beauty, or maybe she is the one who is looking for me. Pursuing everyday beauty allows me to express myself creatively and present what surrounds me the best - from food that I prepare with love every day to my home - hearth, and nest of my existence. You can find my recipes and stories on my blog Acccade in Tavola and follow my daily adventures on my Instagram.

I've always loved Christmas, and ever since I was a child, the holiday season was so special to me. It was the time of the great family reunions, the time to open presents and spend long days around the table with all the cousins. 

Christmas day was also the day when the house changed its appearance. We would use the prettiest tablecloths, special plates, and glasses that were hidden in the cupboards waiting for a special occasion, and I remember how much I enjoyed seeing the table dressed up for the party, so beautiful and different from most of the other days of the year.

It was also the time for the great preparations in the kitchen and traditional meals. Lucanian Christmas panzerotti was a must-have dessert, and its preparation officially marked the beginning of the holidays.
Everyone was included in its preparation, and for us, children, it was the moment where we played to be grown-ups and helped with tasks.

Like many in the South, Lucanian society remained on the matriarchy for many decades, and at that time, my grandmother was still there, and she was the head of the family.  She would take care of the ingredients list, then pass the task to my mother, who would go grocery shopping and prepare all the tools needed, and my aunt was in charge of frying.
I was about 8 years old, and we, kids, had the most challenging task: passing the dough through the pasta machine under the grandmother's watchful eye and carrying trays back and forth between the kitchen and the bedroom.

Christmas panzerotti were prepared for three families, which was not an easy task! I remember placing the trays and trays of those plump white panzerotti on my grandmother's blue and orange checked plaid, all in a row perfectly spaced from each other, each with small fork holes, ready to be taken back to the kitchen and dipped in boiling oil. The scent of grape jam mixed with chocolate, cinnamon, and the raw dough was so indulging, and we couldn't wait to try them!

The smell of fried food remained for days - soaking into curtains and furniture, but we didn't care. Impatiently, everyone would wait for the tasting moment, and the women who prepared them were happy that the dessert turned out perfectly. I invite you to try them out, following our traditional family recipe that you can find here.

The moment of preparation and the days preceding the holidays are those of great enthusiasm, excitement, and desire to do. Cooking for family and friends is undoubtedly an act of great love, but it is also a lot of work and long hours spent in the kitchen.
These are the days when we show off our best culinary skills, trying to surprise everyone by presenting a beautiful table and decorations.
If you ask me what the best way to approach the preparations without getting exhausted for the big day is, simple: Let people help you! Above all, preparations are the best part of any event, so invite people to join the backstage, prepare meals together, and have fun!

Italian version

 
Sono Mariangela, lucana, moglie e madre di Cecilia, rincorro la bellezza o forse è lei che viene a cercarmi. Attraverso di lei riesco ad esprimere il meglio di ciò che mi circonda, dal cibo che ogni giorno preparo con amore, alla mia casa, focolare e nido della mia esistenza. Ciao, sono Accade in tavola sui social e sul mio blog dove vi racconto di tutto questo e molto altro ancora.

Tra i miei ricordi da bambina quello del Natale è ancora vivo in me.

Era il momento delle grandi riunioni di famiglia, il momento per poter aprire i regali e trascorrere quelle intere giornate intorno ad un tavolo con tutti gli zii e i cugini che solo in quel giorno riuscivamo ad unire. Ma era anche il giorno in cui la casa cambiava aspetto, la comparsa di tovaglie mai viste, dei piatti e bicchieri chiusi per mesi nei credenzoni e ricordo che mi piaceva vedere quella tavola vestita a festa, diversa da tutti gli altri giorni dell’anno. Era il momento delle grandi preparazioni in cucina.

I panzerotti di Natale della tradizione lucana erano un must di queste festività, la preparazione di questo dolce, segnava ufficialmente l’inizio delle feste.
 
Per noi bambini era il momento del gioco a fare i grandi. Improvvisamente diventavamo elementi di un ingranaggio a catena che non poteva spezzarsi. Tutti eravamo indispensabili e ognuno aveva il proprio compito.

Tutto partiva dal capofamiglia ( la società lucana, come molte del sud, per molti decenni si è mantenuta sul matriarcato e a quel tempo c’era ancora mia nonna ) lei, si occupava della lista degli ingredienti, poi passava il compito a mia madre, colei che si impegnava a far la spesa, recuperare gli attrezzi da utilizzare e infine  il turno di quella che un giorno sarebbe diventata la sostituta della nonna, mia zia, sorella maggiore di mia mamma che si occupava esclusivamente della frittura, tutto il tempo davanti a questo calderone di olio bollente.

E noi bambini?
Avevo circa 8 anni e a noi spettava il compito più duro, quello del passaggio dell’impasto alla macchinetta sotto l’occhio vigile della nonna e di portare vassoi avanti e dietro tra la cucina e la camera da letto che aveva l’unico piano d’appoggio sufficientemente ampio, il lettone. Si preparavano panzerotti di Natale per tre famiglie, per nulla una passeggiata!
Su di un plaid a quadri, color blu e arancio (che tutt’oggi ricordo come se lo avessi ancora qui con me) poggiavamo vassoi e vassoi di quei cuscinetti bianchi paffutelli, profumatissimi di marmellata di uva, cioccolato, cannella e impasto crudo, tutti in fila perfettamente distanziati l’uno dall’altro, ognuno con dei buchini di rebbi di forchetta, pronti per esser riportati in cucina ed esser tuffati in olio bollente.

La cucina sembrava un laboratorio di apine laboriose, tutte intente tra concentrazione degli adulti e gli schiamazzi di noi bimbi.
L’odore di fritto permeava tende e mobili per giorni interi e poi il momento dell’assaggio che ci vedeva come cavallette impazzite di fronte ad enormi coppe e infine l’espressione soddisfatta delle donne di casa per l’operato ben riuscito.

Il momento dei preparativi e i giorni che precedono le feste, sono quelli del grande entusiasmo, fermento e voglia di fare. Cucinare per familiari ed amici è certamente un atto di grande amore ma è anche il momento di lungo lavoro ed ore trascorse ai fornelli.
Sono i giorni in cui mettiamo in mostra le nostre migliori doti culinarie, cercando di sorprendere tutti anche attraverso la presentazione di una bella tavola e qui ne trovate alcune tra le mie preferite.

Se mi chiedete Qual è il modo migliore di approcciarsi ai preparativi senza arrivare sfiniti al gran giorno, io vi rispondo:
Semplice, Lasciatevi aiutare!

Soprattutto, ricordate, I preparativi sono la parte migliore di ogni cena o pranzo ben riuscito ed è anche il momento dello stare insieme affinchè anche il dietro le quinte diventi un momento di divertimento.

I felt like Fall was rushing too fast this year, so instead of decorating early for Christmas (which is always very tempting, don't get me wrong), I enjoyed pumpkins and foliage just a bit longer.

I love creating beautiful table settings and playing with different objects, textures, and colors. Often, you don't need a lot to decorate your table beautifully. Simple linens and seasonal elements can elevate your table setting and make it unique. When decorating the table, I often get inspired by food and season, keeping the table setting simple yet interesting.

For this special occasion, I was inspired by the nature surrounding us. A few olive branches, pomegranates from our tree, mini pumpkins, and chestnuts mixed with beautiful Umbra plates from Pottery Jo and linen made the table look festive and in season.

A few suggestions for creating a simple, seasonal table

1. Take the elements out of your menu and use them as decor. Mini pumpkins, apples, pears, persimmons, and pomegranates are perfect decor for your Fall table. They are inexpensive and will give your table extra color and layers. Simply place them on your table for an elegant and seasonal table setting.
2. Choose linen in the palette - for a cozy, warm effect, choose earthy tones that go well with the seasonal decoration you choose.
3. Forage your greenery - even if you don't live in the countryside, you can forage branches from the nearest tree. They will add texture and color to your table and make it even more in season.
   

When creating the menu, I choose simple and seasonal, with pumpkin being the main ingredient for all my recipes. 

Pumpkin, Leek, and Potato Soup is one of my go-to recipes for the Fall and Winter. It's one of those recipes that you crave on a cold day, can be prepared in advance and enjoyed either alone with some garlic bruschetta or as a first dish.

METHOD

In a large pot, heat olive oil on medium heat. Add finely chopped leek and minced garlic. Stir and cook until tender. You may add a splash of warm water to prevent sticking to the bottom of the pan. Peel and cut squash and potatoes into 1cm cubes, then add them to the pan. Add vegetable broth or water, salt, pepper, and paprika. Cover and simmer until all the vegetables are tender.

Transfer into a high-speed blender and blend until creamy and smooth. You may need to do this in batches, depending on the size of your blender. You can use the immersion blender as well. Transfer back to the pan. If the mixture is too thick, add more water/broth for a thinner texture. Add more salt or pepper if needed. Serve warm, with a drizzle of olive oil and garlic bruschetta.
 
The soup can be prepared a day in advance and heated up just before serving.

Warm Winter Salad is one of my favorite easy dishes of the season. It's something we enjoy for lunch and dinner, creating a simple yet complete meal. Winter veggies, combined with salad, feta cheese, and pomegranate seeds, are an explosion of different tastes and textures, making this salad very interesting. It's consumed the best right away, while the veggies are still warm and crunchy.

Warm Winter Salad
with
Pumpkin, Potatoes, Feta & Pomegranate seeds
Marija Gvozdenovic

INGREDIENTS

Serves 4 - 6

1 medium butternut squash (800g -1kg)

500g baby potatoes ( you can use regular potatoes as well )

150g mixed fresh salad 

200g feta cheese

pomegranate seeds for decorating 

salt to taste

black pepper

extra virgin olive oil

METHOD
Preheat oven to 200C / 390F.
Peel the squash and cut it into bite pieces. Wash baby potatoes and cut them in half or four if too big. Place them on a baking tray lined with baking paper and drizzle olive oil on top. Sprinkle with salt and pepper. Use your hands to ensure all pieces are covered, then spread the veggies out in a single layer.
 
Roast for 20 minutes, until golden and tender. Allow cooling slightly before adding to your salad.
Arrange the salad by layering fresh greens of your choice (we love radicchio and corn salad combination, but regular salad or baby spinach can work as well). Add roasted potatoes and pumpkins, feta cheese cubes, and pomegranate seeds. Add a sprinkle of salt and drizzle with olive oil, and lightly toss for ingredients to combine. Serve immediately. 
I suggest arranging the salad just before serving.

Deep dish savory pie is buttery and flaky, filled with sauted radicchio, pumpkin, and smoked scamorza cheese. It's served the best the day after or a couple of hours after the baking as the waiting time helps the filling set.

Deep dish savory pie with pumpkin, Radicchio 
and iTALIAN SCAMORZA CHEESE
Marija Gvozdenovic

INGREDIENTS

Serves 8-10
Diameter 26cm                

For the crust

320g all-purpose flour

160g butter, cold from the fridge

1 tbsp fine salt

100 ml ice cold water

FOR THE FILLING

1 yellow onion

400g pumpkin

2 medium radicchio

1/4 cup white wine (optional)

250g smoked scamorza

2 eggs 

salt to taste

black pepper to taste

extra virgin olive oil

1 egg yolk + 1 tbsp milk for brushing

sea salt crystals for sprinkling (optional)

METHOD

Prepare the crust:
In a bowl, mix flour and salt. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps; it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Divide dough in half. Flatten each half into 2cm thick discs using your hands. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare pumpkin:
Wash and peel your pumpkin, then slice it into 1cm cubes. Cut half of the yellow onion into cubes. In a medium pan, add 2 tbsp olive oil and heat on medium heat. Add in chopped onion and cook for 2-3 minutes until softened. Add pumpkin, a splash of warm water, and season with salt and pepper—cover and cook on low-medium speed for 10 minutes or until softened. Leave to cool before adding to the rest of the filling.
 
Prepare radicchio:
Wash radicchio, then trim off and discard any brown part of the stem end of the radicchio. Feel free to discard any outer leaves that are not as fresh. Cut the second half of the yellow onion into cubes. In a large pan, add 2 tbsp olive oil and heat on medium heat. Add in chopped onion and cook for 2-3 minutes until softened. Add radicchio, and saute for a couple of minutes. Add 1/4 cup of white wine and let it cook over medium speed without covering it so the wine can evaporate. Season with salt and pepper and add a splash of water if needed. Radicchio will be tender after 10-15 minutes. Leave to cool before adding to the rest of the filling.

Prepare the filling:
In a large bowl beat 2 eggs. Season with salt and pepper, then add scamorza cheese that you have previously cut into cubes. Add in radicchio and pumpkin. Stir until combined.

Prepare the pie:
Preheat your oven to 180 degrees Celsius (350 F).
Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan (make sure to grease it and flour it properly if needed). Trim any extra dough and save it for decoration. Pour in the filling.
Roll out the second half of the dough, using the same method as before. Cover the filling with the second half of the dough and seal the edges. Mix 1 egg yolk with 1 tbsp milk. Brush the pie with egg yolk mixture, then sprinkle with sea salt crystals. Bake for 50-60 minutes at 180 degrees Celsius (350 F) or until golden brown. Remove from the oven and let cool before serving.
You can prepare the pie one day in advance. You can store it in an air-tight container in the fridge for up to 3 days.

September flew by so quickly, with mixed feelings of summer ending and Fall behind the corner. Even though it feels still like summer in central Italy, Fall has been showing her signs in the early morning breeze, crunchy fallen leaves, and cozy nights. I have been waiting impatiently for the season change. I do love summer, don't take me wrong, but high temperatures are not really my thing. Furthermore, I find Autumn so romantic and cozy - every day is a chance to find beauty in the ordinary - from foliage in our woods, candlelight, a warm sweater on a cold night, or a slow afternoon with a warm cup of coffee and a delicious pie.

With Fall officially arriving last week, I had to celebrate it properly, so last weekend, I baked this delicious Apple Pear Walnut Pie, and we headed to the woods for a picnic. It was nice to take a breath from the mundane and enjoy some peacefulness of nature and a good dessert.

As I wanted to make a pie that tastes like Fall, I combined apples and pears with cinnamon and touch of vanilla, and added chopped walnuts for extra taste and texture. I love walnuts and they go so well with fruit combination in this recipe. 

If you don't have pears at home you can just use apples and walnuts as well, or change walnuts for softened dry raisins. When it comes to fruit, choose firm apples and pears, as overripe fruit can produce too much liquid resulting in a soggy bottom crust. I love using Gala or Green Smith apple variety but firm Golden Delicious can work as well. 

If you love pies as much as I do, then having a go-to pie crust recipe is a must. The crust recipe indicated in this post is what I use for all my pie recipes and have always performed so beautifully. Besides being flakey, buttery and delicious, the dough keeps shape of my decorations and make all my pies beautiful even after baking. 

The ingredients indicated make two layers - one bottom, one top layer and a few decorations such as leaf cut-outs I used to decorate the borders. The single crust is perfect for galettes or single crust pies such as pumpkin pies, chocolate pies and similar. The recipe can be used for savory recipes as well, just omit sugar. 

The dish I am using for this recipe is Emile Henry Pie Dish, with 26 cm diameter (around 20 cm on the bottom) and is 6 cm tall. I find it perfect for making tall pies such as American pie and it bakes to a perfection without greasing the pan or using baking paper.

how to make a Perfect pie crust

Pie recipe is very straightforward and requires 5 ingredients: all-purpose flour, sugar, salt, butter and water. As simple the ingredients are, here are some tips on what to do ( and not to do :)) in order to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands will warm up the mixture, so we want to make sure that the butter doesn't melt. Cold butter is what makes the pie crust flakey. 

• Water should be cold as well. Start adding water a tablespoon at the time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can depend on the type of butter and flour as well. 

• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough like for example bread, will make the dough tough. 

• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and will help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart. 

• Once you filled the pie and decorated it put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool and decorations will keep the shape during the baking. 

• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

APPLE PEAR WALNUT PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8

For the CRUST 

480g all-purpose flour

4 tbsp granulated sugar

pinch of salt 

250g very cold butter

150ml ice-cold water 

FOR THE FILLING

5 big apples (Gala, Green Smith or Golden Delicious)

4 big pears 

80g roughly chopped walnuts

5 tbsp brown sugar

1 tsp ground cinnamon

1/8 tsp vanilla paste 

juice from 1/2 lemon

2 tbsp flour 

1 egg yolk + 1 tbsp milk for brushing 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Divide dough in half. Flatten each half into 2cm thick discs using your hands. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the filling:
Wash, peel, slice apples and pears, and add sugar, flour, lemon juice, vanilla paste, and cinnamon. Set aside.
 

Assemble the pie:
Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Place the dish in the refrigerator while rolling out the second disc.
Roll out the second half of the dough, using the same method as before. Here, you can either cover the pie entirely or decorate it with a lattice pattern like I did. In case you are covering the pie completely, make sure to cut several slits in the center.
Preheat your oven to 180 degrees Celsius (350 F). Grease and flour the baking pan if needed. 
Take the pie dish out of the fridge and pour the filling. Make sure that the filling is firmly packed and spread evenly. Fold in the edges and press them with your fingers to make a fluted edge. Roll out the second disc of dough to a large rectangular shape. With a knife, create stripes ( I used a mixture of thin and thick stripes and, in total, had 18 lines). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture. Bake for 50-60 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

Summertime is all about creating spontaneous gatherings outside, enjoying dinners on the patio, picnics at the beach, or in the nearest park. We have been taking every chance we have to spend our time by the lake, having picnics, or taking long walks with Woody and enjoying the refreshing breeze in the woods after a hot summer day. 

As simple as it can be, organizing a picnic is always a treat. There is something special about dining al fresco and savoring food while enjoying the stillness of the summer nights and beautiful scenery. With just a few simple dishes, a good drink, and few special picnic items, you can turn your picnic into a delightful gathering.

 I love organizing outside events, and when it comes to picnics, I like to use different textures and items to make it more fun and exciting. I always opt for a plastic-free version, bringing along a few ceramic pieces with me, whether regular dinner plates or vintage pieces. For a comfy stay, bring along few pillows and a blanket or quilt. I love using rattan vintage baskets (which are handy as they are already equipped and have a storage bag to keep your food cool. I always have my French market bag with me as well, as it can store all extra items like cutlery, napkins, books, and personal items.

There are so many picnic items that you can use to make your dining out unique, and below, you can find some of our favorites. These items are versatile and timeless and can be used for all your gatherings and parties. They also make excellent gifts for birthdays, weddings, and showers.

Shop our picnic favorites