Farro, Chickpeas and Lemon Salad / Insalata di Ceci e Farro al Limone

Farro, Chickpeas and Lemon Salad

Today I want to share with you a salad that you can easily make on a Sunday night and have it as a fast yet healthy lunch during the week. This time I made with asparagus, since they are in Season here in California and “almost” in Season in Europe. You can substitute the asparagus with any veggies that you love, like aubergines, courgettes or squash.

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You will need (2 people):

  • 200 gr of farro
  • 1 glass jar of chickpeas (200 gr)
  • 200 gr of asparagus
  • 2 lemons
  • extra virgin olive oil
  • salt and pepper to taste

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Start by boiling two pans of water. Add salt in both and the juice of 1/2 lemon to each one of them.

Use one to cook the farro, which will take around 30 minutes, and the other  one to cook the asparagus, that will cook in around 20 minutes.

Once the farro and asparagus are cooking you can start draining and rinsing the chickpeas, please try to buy jarred chickpeas instead of canned chickpeas as they are much healthier.

In the meantime, prepare also the dressing with the juice of 1 lemon and 1 TBS of extra virgin olive oil. Add salt and pepper and stir really well.

Once the asparagus are cooked, drain them and place them on a plate. Next drain the farro and mix it on a bowl with the chickpeas. Add the dressing and serve it on top of the asparagus.

Enjoy it warm immediately or the next day for lunch. Hope you’ll love it 🙂

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Insalata di Ceci e Farro al Limone

Oggi voglio condividere con voi una ricetta facilissima, che potete tranquillamente preparare la Domenica sera e servirla durante la settimana per un pranzo veloce. Questa volta, ho deciso di aggiungerci gli asparagi, perché sono di stagione qui in California, ma voi potete prepararla anche con la zucca, le melanzane, le zucchine o insomma qualsiasi verdura che vi piaccia.

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Ingredienti (2 persone):

  • 200 gr di farro perlato
  • 200 gr di ceci (in barattolo di vetro)
  • 200 gr di asparagi circa
  • 2 limoni
  • olio extra vergine di oliva
  • sale e pepe qb

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Iniziate ponendo due pentole di acqua sul fuoco e aggiungete sale e il succo di mezzo limone in entrambe.

Utilizzatene una per cuocere il farro, che ci metterà circa 30 minuti. E l’altra per cuocere gli asparagi che ci metteranno invece circa 20 minuti.

Mentre il farro e gli asparagi sono sul fuoco, iniziate a scolare e sciacquare i ceci, sarebbe meglio utilizzare i ceci in barattolo di vetro in quanto sono molto più salutari.

Preparate anche il condimento dell’insalata con il succo di un limone, un cucchiaio di olio extra vergine di oliva ed il sale e il pepe.

Ricordatevi di porre gli asparagi “in piedi” dentro alla pentola, di modo che le puntine rimangano più dure. Una volta cotti, scolateli bene e poneteli in un piatto e condite leggermente.

Scolate poi il farro e mescolatelo in una terrina con i ceci ed il resto del condimento. Ponete poi il farro sopra agli asparagi e servite.

Come vi anticipavo, questo piatto può essere consumato direttamente o anche tenuto in frigo servito freddo per un pranzo settimanale veloce.

Spero vi piaccia e vi auguro un buon inizio di settimana 🙂

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Choco Crostatina | Crostatina al Cioccolato

Choco Crostatina: 

“ People who love to eat, are always the best people” Julia Child.

I’m starting this blog post with one of my favourite quote, and I just want to add that people who love to cook are even better !!! Today’s recipe is my own version of a classic Crostatina, which is a typical Italian pie. I have many sweet memories with Crostata, since my mom used to make it for me and my brothers when we were young. My version is just a little bit healthier but still delicious and indulgent.

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Adri’s Veggie Arepas | Le Arepas di Adri

Adri’s Veggie Arepas :

After a few weeks of break, I’m back on track and I can’t wait to share many new super yummy recipes with you guys. Since I came back from my Easter holidays,  I have been really busy with school and I had no time to post on the blog any recipe or the pictures of my amazing Spring Break trip to Hawaii. Now that I have more free time I can’t wait to write many new posts for you. I will start with the recipe for the famous Arepas created by my lovely friend Adriana. Arepas are a typical Venezuelan dish made with corn flour and stuffed with different fillings like: cheese,vegetables, avocado or meat. To add more nutrients and taste to the arepas, we decided to combine the classic dough with spinach (green arepas), carrots (orange arepas), beetroot (pinky arepas) and black beans (purple arepas).

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Alice’s Veggie Penne | Le Penne alle Verdure di Alice

Alice’s Veggie Penne:

Today I’m sharing with you another of Alice’s super delicious plant-based recipe. This time she decided to prepare a true Italian dish made with whole spelt Penne and a super yummy veggie cream. I tried her recipe a few times and it works perfectly for a dinner with friends or family. The tahini makes the dish even more delicious and nutritious since it’s a really good source of vitamin and minerals, such as: iron, potassium and phosphorus , vitamin E and vitamin B.

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Visual Story Tellers : Casaruci

Casaruci :

I discovered Casaruci on Instagram a few months ago and I completely fell in love with their profile. Their photos are simply beautiful and their style is very chic and personal. In their Instagram page you will find pictures of  amazing landscapes all around the world captured by Carlotta, as well as super delicious sweet treats made by Giuditta, a pastry chef from Le Cordon Bleu in Madrid.

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The Perfect Breakfast Pie | La Mia Torta al Caffè Preferita

The Perfect Breakfast Pie:

I have never talked to you about my first true love: coffee. I simply adore the perfume of coffee early in the morning, just as much as I love its strong and intense taste. I know it’s not the healthiest drink ever, but I am Italian and espresso is part of our culture, it simply reminds me of home and the tradition of having a quick espresso in my favourite bar before going to school or work.  So, two days ago I decided to combine my love for pies with my love for coffee et voilà here’s the recipe for my perfect breakfast pie. Caffeine it’s a very strong stimulant of the Central Nervous System and it can help to fight tiredness and promote focus, which is the reason why I really suggest you to have this cake for breakfast or after lunch but don’t serve it after dinner.

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Plant-Based Banana Bread | Pan Bauletto al Profumo di Banana

Plant-Based Banana Bread:

As you probably know, breakfast is my favourite meal. I love to start my day with nourishing and sweet breads, healthy porridges, delicious smoothies or to spread peanut butter on toast. The recipe that I am sharing with you today, is very fast and easy to make and I normally prepare it on a Sunday afternoon when I have more time to bake, and enjoy it during the week for breakfast or as a mid-afternoon snack.

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