Juls1981

In Italy they are and should remain the tartlets you buy in a pastry shop, or better, in your favourite baker’s shop, round or softly oval, wrapped in a paper towel. They are supposed to be eaten standing up, perhaps with a coffee if you’re a grown-up or with a thick pear juice if you are a child, they are covered with icing sugar, that icing sugar that will inevitably dust your best dress in sweetness in the most important morning of your life.

Add a sprig of thyme for a touch of pungent green and a generous handful of sourdough bread croutons for a crispy crunchiness.

I made a richer version, the kind of soup that at the time of the lean was reserved only for holidays or lucky days. In addition to bread, water and onions, there are the tomatoes, a can of peeled tomatoes that Mum made ​​during the summer, the egg cooked in the soup itself and a good deal of grated pecorino cheese, which is just divine as it melts with the liquid egg yolk!

Among the many mouth-watering and typical recipes of the book – pigeon, carabaccia, necci, ribollita – I chose the one that is usually stamped with a family mark, bearing the flavours of a specific kitchen, the meatloaf.

Cutting my hair was just the first step. Follow me here, on Twitter and on Juls' Kitchen to see how things are evolving and to support my life project. Keep your fingers crossed and send me good vibes... Now more than ever I need to know you are with me in this adventure!

If you happen to have also half a glass of dark beer and a few slices of bread, do not miss the chance to make a creamy soup with a rich and deep flavour, to be eaten steaming hot in these winter days of frost and crystal clear air.

My ghost of Christmas past would bring a Tom and Jerry sweatsuit, a big yellow bag which contained the gifts the whole family, a baked fillet of salmon and a spinach flan. Yours?