Restaurant Day Event!

If you want to know the reason of our silence in these last days take a look to these photos :)

Great success , great event ! Thank you all and stay tuned because all the recipes will be published on our website very soon.

DSC_0085DSC_0070DSC_0058DSC_0054DSC_0046DSC_0045DSC_0040DSC_0032DSC_0027 DSC_0026 DSC_0009 DSC_0007  DSC_0089 GetInline.aspx(2) GetInline.aspx(3) GetInline.aspxDSC_0087

Definitly the best Team ever!

Registrations open for our second workshop!!!

Ladies and gentlemen,

Silvia & Silvia are ready for their second workshop: they will teach you how to make POTATO GNOCCHI! A simple recipe that gives great satisfaction, a comfort food perfect for a Sunday lunch with family, for pampering yourself after a bad day or for seducing someone with a nice dinner.

At the end of the workshop, as usual, participants will be able to stay and enjoy a delicious dinner with the gnocchi prepared and a good Italian wine offered by us!
What do you think? If you are interested book already on your agenda Sunday, November 24th at 18.00! Registration is open from today until Thursday 21!

For confirmation and for further information please contact us at: [email protected]
We look forward to see you!


countdown and sushi



Ok guys, I’m in the countdown mood, ready to leave Bologna in a couple of days. I won’t tell you my destination now, but it’s about sea, marine and forestal reserves, mountains and italian culinary tradition. I will come back with a backpack full of regional recipes, nice pics of wonderful places and funny anecdotes about food to tell you.
Before to leave I have a present for you!
This is one of my favorite recipes ever, and this one in particular is my personal one, adapted, modified and readjusted to my taste.
I am sure you will love it, you only have to pay attention to 3 things:
1.Fish has to be more than fresh, almost alive :)
2.Rice must absorb all water but remain “al dente”.
3.Use chopsticks (or hands) and enjoy!


600 grams sticky rice (in Italy you can use “riso Roma” and fits perfect)
850 ml water

125 ml rice vinegar (I actually use apple vinegar)
2 tablespoons of sugar
1 teaspoon of salt

nori seaweed sheets
raw fish (salmon, tuna, swordfish, porbeagle, shrimps)
cucumber – peeled and cut in strips
avocado – peeled, pit removed and cut into slices
whatever else you like

pickled ginger
soy sauce

bamboo rolling mat

Rinse the rice a couple of times, until water runs clear.
Put the rice in a pot with cold water. Cover, bring to boil, reduce heat and simmer for 20 mins without uncover (I use a glass lid). In a small saucepan combine vinegar, salt and sugar and cook until sugar and salt dissolve, stir well while cooking, then let it cool until rice’s cooked.
Put the cooked rice in a wooden or glass (but not iron) bowl and stir with the vinegar. Flutter with a fun while stirring as to hand out vapor and allow to cool to room temperature.

Prepare fish for wrapping by slicing against the grain into thin slices. Grab a bit of rice and roll it into a small nugget in your hand. To prevent rice sticking on your hands, dip fingers in a bowl with 1 part of vinegar and 8 of water. Place the rice ball on top of the fish slice or shrimp, if you like it, you can smear a bit of wasabi between rice and fish, then squeeze gently to make it adhere.
et aside while you assemble the remaining pieces of fish and shrimp.


Place a sheet of nori on a bamboo rolling mat. Soak fingers in your “8 parts water-1 vinegar” bowl and spread a handful of sushi rice over half the sheet; firmly press rice along the edges.
Arrange ingredients of your choice about 2 cm from the bottom of the rice. I love the tuna-cucumber and avocado-salmon combination but you can also switch it or add other ingredients.
Roll up the maki tightly, helped by the bamboo rolling mat, leaving the last cm of the nori sheet exposed. Dip your fingertips into a bowl of water and wet the last inch of the nori, then finish rolling it closed. Cut with a sharp, wet knife, divide in two parts, then cut again both parts in two or three parts.



I leave you with this wonderful sushi etiquette.
Have a nice holiday!


Happiness is homemade: the collection in pdf and youritaliancookmates is in there!!

Did you remember the contest “Happiness is homemade” to which youritaliancookmates has participated with a spring salad?


Unfortunately we did not win the contest but we have been selected by Roberta Paris from The Dreaming Seed for being part of the pdf collection with the most interesting recipes that participated at the contest!

Here is the introduction to the pdf:

With the excuse of lack of time, of a thousand things to do, thoughts, and commitments, often people end up thinking that cooking is a gesture that can been done only by few privileged who have nothing better to do from morning to night. However, we often forgot that a pasta with fresh tomato, a little bit of olive oil and a basil leaf, is one of the best dishes in the world that gives off scents that are a real dose of well-being and for which we need few minutes of preparation!

Take twenty minutes of time to devote to the ancient gesture of preparing food, soaking your hands into the ingredients, smelling the scents that emanate fresh products, it’s a great choice for many reasons: to rediscover simple pleasures of forgotten taste, to  take care of ourselves and people we love by choosing healthy and natural foods, to contribute to the development of a food that is more human-scale ……
And then from these considerations started the idea of a contest before, and this collection then.
Seven menu, 28 recipes, quick, tasty, healthy, but with an eye to raw materials, the seasonality of the products, the production chains ….. because eating does not mean only feed, and choose well today is more than ever an obligation to ourselves and to the world in which we live.

Are you curios to discover all the recipes? click here to download for free the pdf and have fun in cooking!! Inside there are many interesting ideas for good and easy menus!

Our salad is here:

Menu dall’Orto #2
Insalatina primaverile from Brussels with Love di Your Italian Cookmates
I fusilloni allo yogurt di Con Un Poco di Zucchero
I fiori di zucca ripieni al profumo di timo di Mariintkitchen
La crema al caffè di Zucchero Pandizucchero

The first workshop, the first winner, a great success!!

Hello Brussels!

First of all we apologize for the delay of this post and for this week of silence but, unfortunately, a small accident happened while I was cooking: indeed, I cut part of my finger with the elettric slicer..:( Thus, I have some difficulties in typing!

However, last Sunday, despite everything, the first Italian Cookmates pizza workshop took place with 5 amazing participants that we want to thanks!


All the girls had the opportunity to make their own dough and to create their own pizza following their preferences and tastes!

Do you want to know the results? Check yourselves:























Everyone had the opportunity to bring home a small italian present (girls we are waiting your recipes!!)



but the winner of the best pizza competition received also another small price:



Congratulations to all of you!!!

Girls we are waiting your comments on that day and for all the others who couldn’t participate…we are waiting you at the next one!!! 



Farewell dinner for special friends

Everybody knows that Brussels is a ‘transit’ city. You live there frenetically for months, you find your house, you settle down, you meet people. You meet special people, and you make friends. Good friends. You share with them everything, they become your family, they welcome you when you go home after an awful day at work, they dry away your tears if you had a bad day, they cook for you when your fridge is empty. One day, they tell you that they are leaving. That their adventure in Brussels is over (maybe for a while), and suddenly you realise that after all, in this weird, rainy city we are all passengers. Well, I don’t want to be emotional, but this weekend I have to say goodbye to a very special person. She is one of the most generous and kind persons I’ve ever met, and I am truly sorry I won’t see her for a while. We are going to celebrate her last night properly, but in the meanwhile I made something special for her. As she loves truffles, I tried to make a very special type of fresh pasta. It’s made with a mix of buckwheat and durum wheat. It is dark, almost black when you cook it, and remains extremely rough, so the sauce will be perfectly absorbed. If you want to properly thank a dear friend who’s leaving, this is the best way to do it (besides partying hard for all the night long!)


Ingredients and procedures for rough tagliatelle with truffle and sausage sauce

For the tagliatelle (4 people)

  • 300 gr. buckwheat
  • 100 gr durum wheat
  • 200 ml hot water
  • 1 pinch of salt

For the sauce with sausages, truffle and mushrooms

  • 5 fresh sausage ‘chipolata’ style
  • 500 gr fresh mushrooms
  • 1/2 onion
  • 1 garlic
  • 3 tbs of the special mix ‘pennette del bosco’ from Dille&Camille’ (a melange of dried tomatoes, olives, garlic, spices and mushrooms)
  • 2 tbs of truffle oil (here in Brussels we definitely recommend ‘Il Tartufo di Paolo’, an olive oil with truffle aroma that you can find at the Delhaize. Not too expensive and delicious).
  • 100 ml creme fraiche

Procedure for the rough tagliatelle

In a bowl, mix the two types of flour. Add the pinch of salt and slowly the hot water (it’s the same procedure for the ordinary fresh pasta). Mix everything until you obtain an elastic, soft dough, that your will knead for a while until the dough won’t stick anymore on your fingers. Cover the bowl with a lid, and let it stay for 30 minutes. Put some flour on the table where you will spread out the dough with the roling pin. Cut a first piece of dough, spread it with the rolling pin and cut as much stripes as you can with a knife. Each stripe should be 1 cm large, 20 cm long. Put all the stripes on a dish, adding some flour in order to avoid that they get sticked. Follow this procedure until you finish all the dough. Put the water boiling in a large cooking pan. Add salt and some drops of olive oil. Boil the tagliatelle for 5 minutes, then pour them in the frying pan where you previously cooked the sauce. Mix carefully for a couple of minutes, so that the sauce will be absorbed by the tagliatelle. Add the creme fraiche and the two spoons of truffle oil, keeping on mixing. Serve and eat immediately. pasta tre pasta quattro

Procedure for the sauce with sausage, mushrooms and truffle oil

In a frying pan, put some olive oil, the garlic and the chopped onion. Add the sausages (you have previously taken off the peel, and mashed them) and the mushrooms you already cut. You may add some drops of white wine, then you pour the three spoons of ‘mix pennette di bosco’. Add some pepper, eventualy more wine and some more drops of olive oil if the mix seems too much dried. When sausages and mushrooms are cooked, add one spoon of truffle oil, some salt, and put the pan away from the fire. Once you pour the tagliatelle in the sauce, add the creme fraiche and another spoon of truffle oil.


It seemed that my friend appreciated the meal. All I have to do now, is to wish her good luck for her future, with the promise that we will see each other again. Thank you for this wonderful year, Maartje!


SAVE THE DATE: 9th of June Italian Homemade Pizza WORKSHOP

Good Morning Brussels!

Silvia&Silvia are really proud to inform all of you of a great news: on the 9th of June  2013 at Rue du Cardinal 15 at 17.30 for 2 hours will take place our first WORKSHOP.

Yes guys, you have read right!

Do you want to know how Italian Pizza is really made? Do you want to know each secret of it? Do you want to eat a super delicious Italian homemade Pizza? If for these three questions your reply is YES, you cannot miss it!

Pizza will be the protagonist of this our first WORKSHOP! A typical Italian dish, famous in all the world , loved by children, grandparents, mums, dads, boys, girls and any other kind of human species present in the world!


For our Pizzas we use only 100% Italian products and your palate will taste different Italian Pizzas:

Margherita ( tomato sauce, mozzarella e basilic); Pizza 4 cheeses ( gorgonzola, brie, parmigiano e gauda); Pizza radicchio e goat cheesePizza broccoli and sausagePizza Aubergine; Pizza mozzarella, sausage and trufflePizza  Diavola (chorizos, tomato sauce and mozzarella with some spicy)…This is just an idea of which types of pizza you can prepare with us but you’ll have the possibility to create your own pizza with your favorite ingredients!

After the workshop you will have both the possibility to bring home your dough and also to eat a very good pizza with us!

Last but not least, there will be a Pizza Competition, and the maker of the most innovative pizza will receive a special Italian gift!

So guys, you have an only choice for the  9th of June: Italian Pizza Workshop! 

If you want to discover how you can participate, do not hesitate to contact us! Feel free to send us an e-mail ( [email protected]or just to leave a comment below!

We are waiting for you and your stomach is waiting for trying our delicious Pizzas!