Feb 15

1 tbsp. extra-virgin olive oil
1⁄4 lb. pancetta, julienned
1 large carrot, chopped
1 small onion, chopped
1⁄2 c. lentils, rinsed and picked over
4 c. chicken broth, heated
1 bay leaf
1 sprig thyme
salt and freshly ground pepper

1. In an open pressure cooker over medium heat, warm the olive oil. Add the pancetta and cook for 2 minutes. 2. Add the carrots and onions and cook for 3 to 5 minutes, until tender. 3. Stir in the lentils, add the broth, bay leaf, and thyme and bring to a boil. 4. Close the lid and bring the cooker to full pressure. Cook for 5 minutes, then slowly depressurize the cooker. 5. Remove the bay leaf and thyme sprig, season with salt and freshly ground pepper and serve. Serves 4

Replace: pancetta with unsmoked bacon
Replace: chicken broth with vegetable or beef broth

A medium to full-bodied red wine, such as Rosso Conero

Feb 8

All of us, sooner or later have lived an adventure, I have gone through many more or less exciting and or positive ones. I’m not speaking of the fundamental ones like marriage(s) or educating your children, I’m talking of the others, of those that have shaped our lives and put to task our very own values and personality. I have lived many of these adventures also because I lived in two very different worlds, Europe and America, and I have changed many jobs. The one that I have just started to live is probably the most dangerous one, maybe it is happening for a good reason, and I thought of calling it “The Pancreas Adventure”.

This adventure forces me to put CIBO on hold for a few months, but I will be accompanied by my new blog: .

I’ll be telling you some of my past adventures while updating you on the one I’m currently living which, believe me, is making me discover a world completely unknown to me before, rich of many surprises – often curious ones, occasionally funny ones. Obviously, my new diets and therefore my new recipes will be part of this new adventure.

This rather personal letter is addressed to all of you: my subscribers, old and new, the friends that contribute to CIBO and all my other friends wherever they are.

To all of you, I’m asking you to write to me, to question me, to make requests, to send me your comments as is done with most blogs; this will allow me to continue to be useful to you and it will be of great help to me during this new adventure of mine!

So, we’ll talk to each other in the next few days on this blog and on my new blog, ; recipes will be freely available in as well as in this blog.

See you soon!

Nov 30


This is my collection of the most famous cheeses imported from Italy. Cheese making is one of the first ways of cooking used by man earlier than 3000 years ago and the first system man devised to preserve food. Good cheese is good for you, is nourishing, healthy and appetizing; the best way to enjoy cheese is with a good piece of bread, the appropriate wine and the company of a friend!

  • To order click here – Promotional Price Only $14.95
Nov 2


Simple, tasty, warm family recipes are certainly a good part of the Holiday Season, of Thanksgiving, Christmas and of all the hours spent with the people we love or remembering those that are far, but close to our hearts. This year I will be lucky, my daughter Elena and her kids will visit from Florence Italy! I wish you a similar blessing. CIBO is meant to serve as your guide through out the coming Holidays, I’m even tempted to call this issue: The CIBO More and I hope you will add: and The Better! …. Paolo Villoresi

  • This article will be featured in November/December 2012 issue of our e-magazine Cibo. To read the full article and for more recipes, stories, health and entertaining, subscribe to CIBO!

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