Fish soup

Warming up these freezing days with a gorgeous fish soup! Stewed cuttlefish and mantis shrimps with peas and a braid of whole grain bread. “Fare la scarpetta” is highly recommended, literally it means “make a little shoes” but in Italy we use this phrase when we mop up the sauce on our plate with bread coz nothing delicious has to be waste.

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We are glad to announce we are on Bloglovin’
Since our adventure as bloggers started we met many interesting people so we get addicted to this! We love sharing our recipes as well see what you are cooking and try your amazing dishes at home!
Bloglovin’ is an easy way to follow blogs and get notified when they upload a new post, so we decided to be part of this huge community.
If you like our recipes and wants to be updated on what’s going on in our kitchen just follow our blog with Bloglovin!
 Read the entire article here and follow our blog!

Limoncello – Recipe

How to make Limoncello
Here a quick guide on how to make the real Limoncello, the amazing Italian lemon liqueur. We learned this recipe after a trip in the South of Italy, in fact this liqueur is mainly produced around the Amalfi Coast and the Sorrento Peninsula. In this warm and sunny area, these fruits grow with an attractive yellow skin, very fragrant and with a particularly juicy and acidic flesh. You can buy them in each corner or market of the Neapolitan region.
“Nonna Maria”, Emanuele’s Grandma, helped us with the research of all the ingredients and taught us the simple secrets to follow to give you the best fragrancy as possible.
Limoncello is a masterpiece for Italians after dinner, a shot in good company around a family table or with friends help to digest as well to give a twist to your conversation. The most important thing to obtain the best homemade Limoncello is using raw lemons, the peel must be untreated so make sure to buy these in organic markets to have the most flavored zest.


  • 10 Organic Lemons
  • 1 liter of Pure Grain Alcohol (or 1 liter of vodka)
  • 800g of White Sugar
  • 1250 ml of Water

– Divide pulp from lemon peel using a sharp knife, leave the juicy body apart and place the white and yellow skin in the pure grain alcohol. Do not waste pulp but reinvent it for many other recipes using juice, such as a lemon cheesecake or if you are in a rush squeeze it adding sugar and water for a refreshing lemonade, kids will love it.

– Let lemon rind macerate into spirit for 8/10 days in a glass jar and hide it in a dark kitchen cabinet, just stir the moisture once a day trying to resist the temptation of opening your jar.
Be aware that if the container is not hermetically sealed the alcohol could evaporate and the Limoncello will result less strong and tasty. Each passing day you could notice that lemon peel will be lighter, almost white, instead the spirit dye yellow absorbing the natural pigments from the fruit.

– When maceration is completed release the jar and be ready for the second part of our recipe. Get ready for risk, this process could be a little alcoholic and if you sniff too much you could get high because of the evaporation of alcohol. Bring to boil water in a pot and let sugar dissolve, then switch off the fire and pour the lemon peel from the jar in the pot in order to loose all the remaining flavor and color.

– Once water is cold remove the peel, add the flavored spirit and mix, remember be careful not to sneeze too much and bring kids out of the kitchen. You will obtain almost 2 liters and a half of Limoncello, now it is time to bottle up! We know the temptation to try it immediately will be extreme but unfortunately you have to wait 30 days before drinking in order to have the best taste as possible.

If you ever made an homemade flavored spirit don’t forget to share with us in comments!
We are always ready to try new recipes!

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Black Truffle Risotto – Recipe

Black Truffle Risotto
Discovering truffles is extremely complicated not just because its a seasonal treasure but because are hidden into soil. The truffle hunter needs a dog with a fine sense of smell to recognize the aroma of this special mushroom also known as “black gold” of foods for its rarity.
The spores of truffles are spread by boars and other wild animals, glutton for this smelly treasure.
We had the occasion to buy some black truffles at the 32nd National Fair of Truffles in Sant’Agata Feltria (Rn), Italy. We bought these on a local temporary market from Sant’Agata Feltria Tartufi.


  • 350g of Carnaroli Rice
  • 2 liters of Vegetarian Broth
  • 2 Tablespoon of Extra Virgin Olive Oil
  • 40g of Butter
  • 1 Red Onion or 1 Shallot
  • 1 Glass of White Wine
  • 40g of grated Parmesan Cheese
  • 75g of Black Truffle


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In a large pan brown a chopped red onion with butter and extra virgin olive oil. Toast rice for a few minutes and add a glass of white wine to deglaze rice. When all the wine is evaporated start adding hot vegetable broth you are letting boil apart in another pot. Add broth anytime the rice start being dried, you will notice it will release starch and the risotto becomes creamy. Carnaroli rice requires from 16 to 20 mins to be ready.

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Two minutes before the rice is cooked, melt butter in a small pot on low heat and add the majority of flaked truffles. Make sure you removed all the soil from the truffles – see the guide below on how properly clean truffles. To reduce these in flakes use the appropriate tool or if you do not have it, just help yourself with a potato peeler or a sharp knife.

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To stir rice (in Italian, we use a proper word to explain how to complete rice cooking: “mantecare”, which means “cook until creamy”) add the cream of butter flavored with truffles and sprinkle with a lot of Parmesan cheese. Shake the pot to have the traditional wave and mix all the ingredients. Maintain the risotto firm to taste as well when you switch off the fire the rice will continue to cook.

How to care and clean truffles

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Truffles are also really delicate. As soon as we buy them we must put in a glass jar with blotting paper and change it every 2/3 days to properly maintain the taste and avoid mold, do not preserve for more then a week. Before eating we must remove all the soil helped by a soft brush, to simplify the process soak the truffle in a bowl with water but remember it is like a sponge so we must dry it immediately with a bit of paper or a cloth and brush it again until clean.

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Liebster Award 2016 – Warm Cocotte


We are so proud and grateful to announce we won the Liebster Award 2016 for emerging blogs!
We want to thank our beloved friend and blogger Rita Muzzy and we would like to suggest to take a look at her amazing blog to find many yummy ideas for your recipes! This award is born to share the passion for food between bloggers and to find new connections and even friendships!

The rules for mentioned bloggers are:

1. Appoint the blogger mentioned you
2. Follow her/him/them
3. Reply to 11 questions he/she/they asked you
4. Nominate other 10 bloggers with less then 200 readers
5. Publish the logo on your blog
6. Create 11 different questions for the bloggers designated

Siamo onorati e grati di poter annunciare di aver vinto il premio Liebster Award 2016 per blog emergenti! Vogliamo ringraziare la nostra adorata amica e blogger Rita Muzzy che ci ha nominati e vi suggeriamo di passare dal suo blog per trovare tanti golosi spunti per le vostre ricette! Questo premio è nato per condividere la passione per il cibo tra blogger e trovare nuove connessioni e perché no fare nuove amicizie!

Le regole per menzionare i bloggers sono:

1. Nominare il blogger che vi ha nominato
2. Seguirlo
3. Rispondere alle 11 domande che vi pone
4. Nominare altri 10 blogger che hanno meno di 200 lettori
5. Pubblicare il logo sul vostro blog
6. Elaborare altre 11 domande per i blogger


The blog we would like to mention are:

I blog che con piacere nominiamo sono:


The list of questions Rita proposed us:

Le domande proposte da Rita:

1. Why did you open a blog?

Warm Cocotte is born at the end of 2015 as an Instagram and Twitter account when we were living in London to work and study. Moving from our country, Italy, the fist thing we missed was the Italian food, but we didn’t give up and we started cooking traditional British recipes using raw products bought in Farmers’ markets. We are really passionate in food and together we loved to experiment with it. Warm Cocotte is consequently born to share our food passion and we recently opened this blog to have our own platform where connecting with our followers. As designers we combined this passion with our job and during university Emanuele experiment in the possibility of cooking in the dishwasher instead Gloria investigated in eating disorders trying to contrast these through Food Design. Warm Cocotte is consequently born to share our food passion and we recently opened this blog to have our own platform where connecting with our followers.

1. Da dove è partita l’idea di creare un blog?

Warm Cocotte è nato alla fine del 2015 come pagina Instagram e Twitter mentre vivevamo a Londra per studiare e lavorare. Partiti dalla nostra patria, l’Italia, la prima cosa che ci è mancata è stato il cibo italiano, ma non ci siamo arresi e abbiamo iniziato a cucinare ricette tradizionali inglesi facendo tesoro dei prodotti locali acquistati nei Farmers’ markets, ovvero i mercati di fattorie e aziende agricole inglesi. Abbiamo sempre avuto una grande passione per il cibo e insieme amiamo sperimentare con gli ingredienti. Grazie alla nostra formazione da designers abbiamo deciso di combinare il lavoro con la nostra passione e durante l’università Emanuele ha sperimentato la possibilità di cucinare nella lavatrice invece Gloria ha studiato i disordini alimentari cercando di contrastarli attraverso la neonata disciplina del Food design. Warm Cocotte è nato di conseguenza per condividere i nostri interessi, infatti di recente abbiamo aperto il nostro blog per avere uno spazio di incontro dove connetterci con coloro che sono accomunati da questa passione.

2. Which food do you cook better?

We think our masterpiece is homemade pizza! We used to cook it at home every week as part of a ritual and after lots of experimentations we found the perfect balance of ingredients to have our favorite dough. If you like, take a look at our recipe here! 

2. Quale piatto ti riesce meglio preparare?

Crediamo che il nostro pezzo forte sia la pizza fatta in casa! La cuciniamo ogni settimana neanche fosse un rito, e dopo molte sperimentazioni abbiamo trovato l’equilibrio perfetto tra gli ingredienti e ottenuto l’impasto perfetto! Se vi va, date un’occhiata alla nostra ricetta qui! 

3. Tell us your biggest failure in the kitchen.

We retained two different occasions our biggest failures, so we are going to narrate both of them. Are you ready to laugh? We will never forget the moment we ate, or better hate, our first home cooked Baccalà. Baccalà is cod fillet dried and preserved under sea salt, it requires to be sink in a bowl of water for many hours, or even days, to lose sapidity and be eatable, yep now we know it really well but that time wasn’t so clear. We soaked it for a couple of hours, but it wasn’t enough, our granny was waiting to taste it and we were in a rush to cook everything on time. We prepared a special sauce with fresh tomatoes, back olives and capers but at the first bite we had to spit it! Say it was disgusting is more then a compliment, the salt overwhelmed all the flavors and there was nothing to do rather then waste it and cook a quick pasta. Second memory, not so nasty but on fire! We bought spicy curry in a local market during a trip in Delft, Netherlands. We never used that spice before and we were really excited to try it with chicken and basmati rice. We take a look on internet to find a good recipe but unfortunately instead of using two teaspoons of curry we pour two table spoons in it… You can imagine what happened, the chicken was so spicy that we started crying and sweating like Bolt at Olympic final, at least we could survive and finish our plate but we never made the same mistake again!

3. Il tuo più grosso fallimento in cucina, racconta.

Ci siamo trovati in disaccordo sulla scelta del peggior fallimento, quindi abbiamo deciso di raccontarli entrambi sperando di farvi fare qualche risata. Non dimenticheremo mai la prima volta che abbiamo cucinato il Baccalà. Come ben sapete questo pesce viene conservato sotto sale e richiede di essere ammollato per molte ore, se non giorni, per perdere la sapidità. Sfortunatamente non ci eravamo informati abbastanza prima di cucinarlo quindi abbiamo deciso di ammollarlo solo per un paio d’ore, senza considerare che il nostro ospite d’onore era la nonna, la quale a pancia vuota vede nero e vuole tutto pronto e subito. Abbiamo preparato un bel sugo con pomodori freschi, olive e capperi ma al primo morso ci siamo resi conto fosse a dir poco immangiabile, un piatto di pasta volante salvò la situazione ma i nostri palati ne rimasero provati per tempo immemore. Secondo ricordo, meno disgustoso ma infuocato! Durante un viaggio a Delft in Olanda ci siamo fatti ingolosire da una bancarella di spezie e abbiamo comprato il curry piccante. Tornati in Italia abbiamo cercato una ricetta per poter cucinare un buon pollo al curry accompagnato da riso basmati, purtroppo abbiamo letto male e i due cucchiaini da caffè si sono trasformati in due cucchiai da zuppa rasi. Potete ben immaginare cosa sia successo, naso e bocca in fiamme, lacrime agli occhi e sudorazione da far invidia a Bolt durante la finale olimpica. Però almeno questa volta siamo riusciti a mangiare il nostro esperimento mal riuscito e abbiamo fatto tesoro dell’insegnamento!

4. Tell us one of your favorite memory related to food.

One of our favorite memories is an unconventional breakfast in Rotterdam. We extremely like to walk through local markets and in Rotterdam there is a big one which takes place daily thanks to the port. We never though to eat fish for breakfast but that day we were really impressed by their typical dish, raw herring covered by chopped onion, amazing! In such a cold day a couple of men was cleaning this fish in the middle of the street and we found so interesting this street food that we couldn’t resist to try it once!

4. Quale fatto legato al cibo ricordi in particolar modo?

Uno dei nostri ricordi preferiti è una colazione a dir poco non convenzionale a Rotterdam. Amiamo estremamente camminare per mercati locali e in Rotterdam ce n’è uno che ha luogo giornalmente grazie al porto. Non avremmo mai pensato di mangiare pesce a colazione ma quel giorno siamo rimasti talmente affascinati da questa pietanza tipica, aringa cruda coperta da cipolla a cubetti, fenomenale! In una giornata talmente fredda, due uomini pulivano questo pesce in mezzo alla strada e abbiamo trovato davvero interessante questo cibo di strada da non sapergli resistere!

5. Do you prefer inventing new recipes or cooking the traditional ones?

As food lovers we extremely like experimenting new recipes but at the same time traditional recipes and comfort foods have an important role in our diet.

5. Quando cucini ami inventare o resti sul tradizionale?

In quanto amanti del cibo amiamo sperimentare nuove ricette ma allo stesso tempo le ricette tradizionali e i “comfort foods”, ovvero la “cucina della nonna”, giocano un ruolo importante nella nostra dieta.

6. Which is your favorite food or dessert?

Gloria is definitely pasta addicted and a good example of spaghetti lover. Emanuele is crazy for meat, if he could have 7 lives as cats he will never be vegan in none of these!

6. Qual’è il tuo piatto o dolce preferito?

Gloria è assolutamente dipendente dalla pasta, specialmente amante degli spaghetti. Emanuele va matto per la carne, se potesse avere 7 vite come i gatti, in nessuna di queste sarebbe vegano!

7. What do you expect from your blog?

Good question… We expect to have fun, lots of fun! We created it with the intention of finding people to share our passion with and winning this award in such a short period of time made us grateful and joyful! We still haven’t great expectations, at the moment spending our spare time on it is enough to to make the difference in our days.

7. Cosa ti aspetti dal blog?

Bella domanda… Ci aspettiamo di divertirci, e divertirci molto! Abbiamo creato questo blog con l’intenzione di trovare persone con cui condividere la nostra passione e aver vinto questo premio in così poco tempo ci rende estremamente grati e felici! Non abbiamo ancora grandi aspettative ma al momento per noi fa la differenza anche solo spendere qui il nostro tempo libero.

8. Where your passion for cooking comes from? Did you inherit it from someone?

Italians love cooking because they love eating! Our grannies are our guru but we learned a lot from each others, growing together and also living a broad where we had the occasion to taste different food from allover the world.

8. Da chi hai ereditato la passione per la cucina?

Gli italiani amano cucinare perché amano mangiare! Le nostre nonne sono i nostri guru ma abbiamo anche imparato molto tra di noi stando insieme, crescendo insieme e soprattutto vivendo all’estero dove abbiamo avuto l’occasione di assaggiare cibi diversi da tutto il mondo.

9. Do you prefer croissants or biscuits?

Breakfast for us is a good cup of coffee, pastries are perfect for indulging sometimes in the weekend. We would like to say cookies just because are good for a break in front of a cup of tea to share with friends, probably a Londoners’ habit we brought from our experience.

9. Croissant o biscotti?

Colazione per noi significa una buona tazza di caffè, le paste sono perfette per indulgere qualche volta nel weekend. Preferiamo forse i biscotti perché sono ottimi da condividere davanti ad una tazza di tè caldo con gli amici, probabilmente un’abitudine da Londinesi che abbiamo tenuto dopo la nostra esperienza.

10. Briefly descrive yourself.

We partially explained it in point one. As we told we are designers linked by a special passion for food and a couple since 7 years now. We became, sorry we pretend to be, bloggers because we think talking about food will never annoy your friends especially in front of a good homemade dish to taste together. We love to experiment with materials and foods are an endless collection of substances to combine to make always new products. We love narrate stories through recipes, photographs and graphic but especially we love to meet new people and share ideas about what we are passionated in.

10. Descrivi brevemente te stessa/o.

Ci siamo parzialmente descritti al punto 1. Come abbiamo detto siamo due designer uniti da una passione speciale per il cibo e una coppia da 7 anni ormai. Siamo diventati, o meglio tentiamo di essere, bloggers perché pensiamo che parlare di cibo non annoi mai i nostri amici specialmente davanti ad un buon piatto casalingo da gustare insieme. Amiamo sperimentare con i materiali e i cibi sono una collezione infinita di sostanze da combinare con cui creare sempre nuovi prodotti. Amiamo raccontare storie attraverso le ricette, le fotografie e la grafica ma specialmente amiamo incontrare nuove persone e condividere idee riguardanti la nostra passione.

11. Do you prefer to cook alone or with someone else? 

Cooking in good company is always the best choice and for us, cooking together, is almost essential!

11. Quando cucini ti piace farlo in compagnia o preferisci preparare i tuoi piatti da sola/o?

Cucinare in compagnia è sempre la miglior scelta, e per noi cucinare insieme è a dir poco essenziale!


Questions for our nominees:

1. Which is the most intriguing ingredient you never tasted before?
2. Why food is so important in your life?
3. Which is the foreign recipe you cook better?
4. Which nationality is your favorite typical cuisine?
5. Do you prefer local foods or imported ingredients?
6. Choose the perfect diners and tell us why – eating with: your family, your partner, your friends, your colleagues or alone.
7. Why are you writing a food blog?
8. Which is the strangest food you ever tasted?
9. Tell us the most funny memory you have related to food.
10. Which is the ingredient that never fails in your pantry?
11. Share with us your favorite recipe.


Domande per i nostri nominati:

1. Quale è l’ingrediente che più ti affascina ma che non hai mai avuto l’occasione di provare?
2. Cosa rende il cibo così speciale nella tua vita?
3. Quale ricetta straniera sai cucinare meglio?
4. Di che nazionalità è la tua cucina tipica preferita?
5. Preferisci prodotti a km0 o ingredienti importati?
6. Scegli i tuoi commensali preferiti e raccontaci perché – mangiare con: la propria famiglia, il proprio partner, i colleghi, gli amici, da soli.
7. Perché hai deciso di tenere un blog sul cibo?
8. Quale è il cibo più strano che tu abbia mai provato?
9. Raccontaci il tuo ricordo più divertente legato al cibo.
10. Quale è l’ingrediente che non manca mai nella tua dispensa?
11. Condividi con noi la tua ricetta preferita.


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We are glad to announce we are on Yummly
Yummly is the ultimate cooking tool where you can find the best recipe ideas or even recipes tailored on you according to allergies, intolerances and diets!

Search through over a million recipes from across the web (and world) and save your favorites to your recipe box with one easy click of the Yum button.

If you like one of our recipes and wants to replicate it at home, you can save it on your yummly profile just pushing the “Yum Button” under each of our recipe at the bottom of the page as shown in the image above!

Take a look at our recipe box and Yum it!
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Pizza Dough – Recipe

How to make Italian Homemade Pizza
Follow this easy and tasty recipe to prepare your Italian home made Pizza.
It can be an incredible way to get your kids involved in your kitchen!


  • 350g Durum Wheat Semolina
  • 150g Tipo 0 Flour
  • 350g Water (35 degrees)
  • 12g Brewer’s Yeast (or 35g Active Dry Yeast)
  • 1 Teaspoon of Sugar
  • 2 Teaspoon of Salt
  • 2 Tablespoon of Extra Virgin Olive Oil


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In large mixing bowl, combine flours and sugar with a fork.

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Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria. Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.

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Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.

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Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.

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Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.

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Fresh egg pasta – Recipe


  • 400g tipo ’00’flour 
  • 4 large free-range eggs 
  • Pinch of salt



Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.

Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.



Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.





Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.

Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.


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About Warm Cocotte

Warm Cocotte is an experimental studio focused on eating experience mediated by food design.
Our primary aim is to connect consumers with foods at the emotional level giving them the possibility to interact with their dinner in unusual ways.
The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.

Warm Cocotte’s founders are Italians, with a great passion for food which they combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings.

Read the entire article here and follow our blog!