Skip to content
  • Recipes
  • Foods
  • Observations
  • Travel tips
  • Places
  • Home
  • About
  • Collaborations
  • FB
  • IG
  • YT

SITE

  • HOME
  • ABOUT
  • CATEGORIES
    • Foods
    • Recipes
    • People
    • Observations
    • Travel tips
    • Places
  • COLLABORATIONS

Recent Posts

  • That Guy from Naples for Krok Craft: Pesto Alla Genovese Recipe
  • Mozzarella and tomato sauce: A left over treat.
  • That guy from Naples for Cookly: where do i eat my pizza in Naples
  • Not your regular Spicy oil
  • That guy from Naples for Cookly: Naples

Recent Comments

  • That Guy on An easy Cơm Hoàng bào aka Vietnamese Imperial Fried Rice
  • daftar slot terbaik on An easy Cơm Hoàng bào aka Vietnamese Imperial Fried Rice
  • That Guy on An easy Cơm Hoàng bào aka Vietnamese Imperial Fried Rice
  • daftar situs slot online on An easy Cơm Hoàng bào aka Vietnamese Imperial Fried Rice
  • That Guy on Mozzarella and tomato sauce: A left over treat.

Pages

  • About
  • Collaborations
  • That Guy from Naples for Cookly: An introduction to Naples.
  • That Guy From Naples for Cookly: Naples
That Guy From Naples
Thoughts Food Travel

Easy recipes

Recipes
Read More
mozzarella and tomatoes

Mozzarella and tomato sauce: A left over treat.

That Guy 8 September 14 Comments
5 minutes

Segue in Italiano. There is often the need of cleaning up the fridge from leftovers. I personally love the idea to open up the fridge and make something out of […]

thatguyfromnaples
Friends in Berlin as anticipated, I will be with y Friends in Berlin as anticipated, I will be with you from the 9th to the 18th of November.  I will be in town for 2 events, one on the 13th and one on the 17th.  For the 17th I will share a post shortly from the non profit organization @givesomethingbacktoberlin that will host my cooking class, so stay tuned.  On the 13th instead, thanks to my super friend @meatme2, I will be welcomed by @cinthie_dj at her @elevate.berlin shop for an evening of food, drinks, and of course music! I will prepare a few Neapolitan dishes that have been part of my family recipe "book" since I was born. I will be serving them during the event paired with southern Italian wines and local beers. I already have something in mind but the menu will be finalized once I arrive in Berlin.  Requests are welcome :)     I hope to see some familiar faces and meet some wonderful new people that love food as much as I do.  Stay tuned for more information but in the meantime #keepeating!
#Repost @corrieredinapoli ... Questa rubrica nasce #Repost @corrieredinapoli ... Questa rubrica nasce da una chiacchierata che ebbi con Aldo del @pastificiopkgiordano . Un laboratorio di medie dimensioni che da quasi 100 anni (ne mancano 4) produce pasta artigianale di altissima qualitá. I Piatti Vostri nasce con l'intento di ridare credito alla cucina casalinga. La rubrica vuole essere una raccolta di storie di persone “comuni” e delle loro ricette preferite. La prima ricetta mi è stata inviata da Teresa. La sua lasagna è stata sviluppata per trasformare i prodotti del suo orto in un piatto delizioso. Non la solita lasagna ma il frutto di creatività e passione. Buon appetito da @thatguyfromnaples   La ricetta completa a www.coorrieredinapoli.com
This morning while I was watering Stefanie’s pla This morning while I was watering Stefanie’s plants, a great aroma of basil came out. Since it was early in the morning and I had a bit of free time I decided to make my morning into a KROK morning. Once you start to use a KROK it becomes a must-have in the kitchen. I am practically using it for everything I need, from making fresh sauces to pesto or just grinding spices. There are great advantages in using a mortar and pestle instead of knives or a blender. Let me list some for you here: 1. Using a blender will produce heat that will interfere with the final taste of your sauce. 2. The fast and mechanical motion of the blender doesn’t allow the oils contained in your ingredients to come out slowly and blend step by step with the other ingredients. 3. The blades of the blender are basically cutting the ingredients and will retain part of the precious oils that would have made your outcome much better in terms of taste and texture. 4. Using a mortar and pestle allows you to calibrate the power and the motion according to the nature of the ingredients. I could carry on with the list but those above are the basic advantages of using mortar vs. using a blender. You can test it by yourself and believe me, once you have done it you won’t come back. What we generally call “pesto” is Pesto alla Genovese, which comes from Genova, a city of the Liguria Region of Italy. Pesto is actually a technique rather than a dressing here in Italy, so we have many pestos according to the different regions, cities, or areas of Italy. The full recipe is at www.thatguyfromnaples.it Pre-oder your Krok using “That Guy from Naples” as a discount code #keepeating
Segue in Italiano. Looking at local traditions you Segue in Italiano. Looking at local traditions you will find many recipes that are looking at left over as main ingredients. In the past everything was used in the kitchen. We had a different relation with produce coming from the land or other sources. This relation changed when we started to buy food from supermarkets. The availability of ingredients and the low cost of them made us think that we can waste some of it just because are always there. The same happened for fashion, consumer’s goods and pretty much everything. Full recipe at www.thatguyfromnaples.it Inoltre scrutando le tradizioni locali, troverai molte ricette che vedono gli avanzi come ingredienti nobili. In passato si usava tutto in cucina. Avevamo un rapporto diverso con i prodotti della terra o di altre fonti. Questa relazione è cambiata quando abbiamo iniziato a comprare cibo dai supermercati. La disponibilità degli ingredienti e il loro basso costo ci hanno fatto pensare che possiamo sprecarne una parte solo perché c’è sempre. Lo stesso è accaduto per la moda, i beni di consume…… praticamente tutto. La ricetta completa a www.thatguyfromnaples.it #keepeating
Load More... Follow on Instagram

That Guy From Naples

That Guy From Naples
YouTube Video UCUKoNQWiohec04rXvdrObLw_eZjvYYreRtw Una ricetta semplice per la marmellata di limoni fatta in casa. Ingredienti: 2 kg di limoni bio 1 kg di zucchero Iscriviti al mio canale o segui www.thatguyfromnaples.it per avere piu' ricette. @thatguyfromnaples @thebluekitchencapri #marmellatadilimoni #capri #ricettamarmellatadilimoni #thatguyfromnaples
Una ricetta semplice per la marmellata di limoni fatta in casa. Ingredienti: 2 kg di limoni bio 1 kg di zucchero Iscriviti al mio canale o segui www.thatguyfromnaples.it per avere piu' ricette. @thatguyfromnaples @thebluekitchencapri #marmellatadilimoni #capri #ricettamarmellatadilimoni #thatguyfromnaples
Marmellata di limoni di Capri fatta in casa
YouTube Video UCUKoNQWiohec04rXvdrObLw_eZjvYYreRtw
An easy recipe to make you own Lemon's Marmalade. Ingredients: 2 kg of organic lemons 1 kg of sugar. Please subscribe to my channel and visit www.thatguyfromnaples.it for more recipes. @thatguyfromnaples @thebluekitchencapri #capri #homemademarmalade #lemons #thatguyfromnaples
Easy homemade Lemon Marmalade recipe with Capri's lemons
YouTube Video UCUKoNQWiohec04rXvdrObLw_F6TZ3TDqYSE
Ricetta dele limoncello fatto in casa con i limoni di Capri fatto a The Blue Kitchen Capri . Ingredienti per 3 litri di limoncello: 10-12 limoni dipende dalla grandezza 1 litro di acqua 1 kg di zucchero Altre ricette a storie a www.thatguyfromnaples.it Seguici a: www.instagram.com/thebluekitchencapri/ www.instagram.com/thatguyfromnaples/
Limoncello di Capri fatto in casa.
YouTube Video UCUKoNQWiohec04rXvdrObLw_S_JDixxdlyI
Load More... Subscribe
@thatguyfromnaples © 2020 All rights reserved Theme Chained by AncientCoders
error

Enjoy this blog? Please spread the word :)

  • Facebook
    Facebook
    fb-share-icon
  • Instagram
  • YouTube
  • RSS
  • Follow by Email
  • WhatsApp
Facebook
Facebook
fb-share-icon
Instagram
YouTube
RSS
Follow by Email
WhatsApp