ABOUT ME

Welcome to Foodohfood - the site dedicated to simple and delicious recipes.

chi sono ricette

Foodohfood = Barbara

My name is Barbara and I created this site in 2016. I was born in Poland and when I was 19 years old I moved to Italy where I started my adult life. Over the last 10 years I've been working as a freelance graphic designer but in 2013 my baby was born and my life has completely changed. Having spent more time at home I was able to concentrate on one of my biggest hobbies, which is food and everything that is connected to it. That is how the idea of ​​creating a web site where I could share my passion was born.

foto profilo

The world is beautiful because it is varied

Personally, I have been a pescatarian for several years now (I do not eat meat but I do eat fish) and I greatly value meals prepared with vegetables, dairy products and various types of grain. On this site you can find recipes with an occasional use of meat or cured meat (my husband is a carnivorous- Husbandosaurus) but I always try to give an alternative for vegetarians or pescetarians. Also, every time I have the chance to do so, I try to cook perfect recipes for vegans or those who suffer from particular food allergies such as gluten or lactose allergy.

My recipes

The recipes on this site form my personal online cookbook that I share with the whole world. In fact, the World is my greatest inspiration. I like to call my recipes "without borders" because the dishes I cook come from different countries and cooking styles (even though I'm influenced by the great Italian cousin). The recipes are simple and delicious - global comfort food that warms the hearts.

Favorite recipes

Hasselback Eggs

Gnocchi with red chicory and blue cheese

Vegan mushroom goulash

Peperonata - peppers cooked with tomatoes and sliced onions

Soft mascarpone brioche with lemon and cardamom pastry cream

No-knead focaccia with fresh herbs and squash blossoms

Contact

If you want more information, please fill out this form. We will contact you as soon as possible.