Van Helsing - Silvia Colloca Interview
2:55
Van Helsing - Silvia Colloca Interview
7.7K viewsMay 22, 2019
YouTubeShowbiz Junkies
Ready to cook like an Italian? Learn from one of the best with Silvia Colloca and Monini Extra Virgin Olive Oil. 🇮🇹🍝 In this first episode of Silvia's Italian Masterclass on Channel 10, Silvia sautés garlic, chilli flakes and anchovies in our award-winning Monini Classico Extra Virgin Olive Oil, to create an aromatic Casarecce with Lemon, Broccoli and Chilli. The result? A dish bursting with authentic Italian flavour that's quick to make, perfect for any night of the week. *Australian Interna
0:49
Ready to cook like an Italian? Learn from one of the best with Silvia Colloca and Monini Extra Virgin Olive Oil. 🇮🇹🍝 In this first episode of Silvia's Italian Masterclass on Channel 10, Silvia sautés garlic, chilli flakes and anchovies in our award-winning Monini Classico Extra Virgin Olive Oil, to create an aromatic Casarecce with Lemon, Broccoli and Chilli. The result? A dish bursting with authentic Italian flavour that's quick to make, perfect for any night of the week. *Australian Interna
136.4K views9 months ago
FacebookMonini Australia
Notizia incredibile! UNESCO has recognised Italian cuisine as part of the world’s Intangible Cultural Heritage. This honour goes far beyond food. It celebrates the nonnas kneading dough at dawn, the fishermen who know the sea by heart, the rhythms of family meals, the art of doing simple things beautifully, the creativity of chefs embedding dishes with tradition and love. A global toast to Italy and to every kitchen keeping our culture alive. 🇮🇹💕 | Silvia Colloca Food Writer
1:00
Notizia incredibile! UNESCO has recognised Italian cuisine as part of the world’s Intangible Cultural Heritage. This honour goes far beyond food. It celebrates the nonnas kneading dough at dawn, the fishermen who know the sea by heart, the rhythms of family meals, the art of doing simple things beautifully, the creativity of chefs embedding dishes with tradition and love. A global toast to Italy and to every kitchen keeping our culture alive. 🇮🇹💕 | Silvia Colloca Food Writer
18.2K views7 months ago
FacebookSilvia Colloca Food Writer
If you understand most of it, watch it again and repeat after me as I speak. Practice is everything! 🇮🇹💕🙏🏼 | Silvia Colloca Food Writer
1:09
If you understand most of it, watch it again and repeat after me as I speak. Practice is everything! 🇮🇹💕🙏🏼 | Silvia Colloca Food Writer
14.8K views5 months ago
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Our daily chat and a new word for you: quotidiana. 🙏🏼💕🇮🇹 | Silvia Colloca Food Writer
1:44
Our daily chat and a new word for you: quotidiana. 🙏🏼💕🇮🇹 | Silvia Colloca Food Writer
9.3K views5 months ago
FacebookSilvia Colloca Food Writer
Please help an Italian understand! ☕️🇮🇹🙏🏼 | Silvia Colloca Food Writer
0:58
Please help an Italian understand! ☕️🇮🇹🙏🏼 | Silvia Colloca Food Writer
14.9K views5 months ago
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We will be back next week for another episode of Silvia’s Italian Masterclass 💕🇮🇹🙏🏼 | Silvia Colloca Food Writer
0:40
We will be back next week for another episode of Silvia’s Italian Masterclass 💕🇮🇹🙏🏼 | Silvia Colloca Food Writer
10.6K views9 months ago
FacebookSilvia Colloca Food Writer
0:24
Every town has its focaccia. But in Genova, they perfected it. Soft inside, golden on top, rich with olive oil and salt. Focaccia Genovese isn’t just another recipe. It’s the one everything else is measured against. 🇮🇹 Ogni città ha la sua focaccia. Ma a Genova l’hanno resa perfetta. Morbida dentro, dorata in superficie, ricca di olio extravergine e sale. La Focaccia Genovese non è solo un’altra ricetta. È quella con cui tutte le altre vengono misurate. 🇪🇸 Cada ciudad tiene su focaccia. Pero
10.7K views5 months ago
FacebookSilvia Colloca Food Writer
1:30
When baking bread in a pot, it’s crucial to give it at least another 20 minutes in the oven once you remove the lid. This is to ensure you create a phenomenal crust that will protect your soft crumb from going stale too quickly. Bread in a Pot 450 g flour • 350 ml water • ½ tsp yeast • 2 tsp salt Mix flour water yeast, then add salt. Sticky is good. Cover and rest 10–14 hrs until bubbly. Turn onto a floured bench. Gently stretch fold a few times, then shape into a tight ball. Line a pot with bak
5.5K views6 months ago
FacebookSilvia Colloca Food Writer
2:42
Soft, silky, and impossibly comforting, these Italian crespelle are the delicious Italian answer to French crêpes: delicate, versatile, and ready to wrap around anything you love. I’ve made them dairy-free, yet still tender and golden. Just whisk, rest, pour, flip, enjoy! My Dairy-Free Crespelle Light, lacy, and beautifully versatile. Ingredients – 3 eggs – 400 ml oat milk – 250 g flour – A pinch of salt – A little oil for the pan Method 1. Whisk the eggs, oat milk, and salt until smooth. 2. Add
18.7K views7 months ago
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