June in Amsterdam is when ingredients do the work: berries, herbs, crunchy veg and picnic-friendly carbs. Here’s what to buy—and how to cook it, Italian-style.
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Corporate summer event in Amsterdam? This guide covers when to book catering, which format fits best, and how to avoid last-minute logistics stress.
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May in Amsterdam is peak spring: white asparagus, radishes, broad beans, and real salad season. Here’s what to buy and simple Italian-inspired ways to cook it.
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April in Amsterdam is when spring cooking starts to feel effortless: asparagus, spinach, peas, radishes—and the first rhubarb and strawberries. Here’s what to buy and what to cook.
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A cozy Dutch paasbrunch meets Italian Easter classics—plus my seasonal Italian-ish Easter lunch ideas (Amsterdam edition) you can prep ahead
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March is the in-between month: winter produce is still strong, but spring starts peeking through. Here’s what’s in season—and easy Italian ways to cook it.
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Cozy February cooking, Italian-style: simple beet and cabbage/kale tricks (even if you think you don’t like them), plus what’s in season and a no-stress Valentine’s menu.
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Italian pantry staples (Amsterdam edition): 10 essentials to cook faster, waste less, and make simple dinners taste truly Italian.”
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Aperitivo is Italy’s ritual of connection. Here’s what it means, aperitivo vs apericena, and how I host Italian aperitivo nights in Amsterdam.
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Winter is for comfort and creativity. Join our seasonal pasta workshops—new shapes, new sauces, and a seat at the table for every pasta lover.
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