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The Enogastronomist — Learning begets hunger

This is a blog written by a hands-on, self-proclaimed gastronome to promote home cooking and to actively discover the world of eno-gastronomic delights. I often try new recipes and whilst doing so I can develop my food preparing skills and gain more knowledge of different food cultures.

Showing posts from 2026

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Pizza on umami steroids!

Posted by Helena Saxberg on August 08, 2026

Inspirational Chefs Italian Vegetarian

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Biological pestcontrol in our home garden

Posted by Helena Saxberg on July 30, 2026

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Baked Stuffed Courgette Flowers and Baby Courgettes — Meatballs in Basic Tomato Sauce

Posted by Helena Saxberg on July 27, 2026

Home Garden Italian Meat Vegetarian

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Tuscan Courgette Scarpaccia — an Easy and Delicious Summer Bake

Posted by Helena Saxberg on July 26, 2026

Home Garden Italian Vegetables Vegetarian

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Helena Saxberg

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Popular Posts

La Crema di Caffé

Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema di caffé . Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop , and a Bialetti Venus espresso pot , size 6. For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream. As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar. With milk whipper create the crema del caffé . Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediate...

Culinary Diplomacy — Food as a Bridge Between Cultures and Nations

In recent decades, the world has witnessed an extraordinary shift in how food is used; not just as nourishment but as a diplomatic tool. Culinary diplomacy, also referred to as "gastrodiplomacy," harnesses the universal power of food to build cultural understanding, resolve conflicts, and enhance international cooperation and trade. What is Culinary Diplomacy? Culinary diplomacy is defined as the use of food and cuisine as instruments to foster cross-cultural understanding and to strengthen diplomatic relationships between states and peoples (Muhammad & Adilbekova 2023). Chapple-Sokol (2013) termed this cultural strategy "commensality," from the Latin roots com (with) and mensa (table), implying the bond that is formed through shared meals. As food transcends linguistic and cultural barriers, it creates a shared experience where trust and familiarity can flourish. Nations have begun to institutionalise this form of soft power into their foreign policy strategies...

Jiaozi – Chinese Dumplings and Crudités

This weekend I took part in The Guardian Chinese Challenge by mem erise. The idea of the challenge was to memorise a typical Chinese menu, its structure and related words and terms in few hours . As I hadn't been making Chinese food for a long time, I decided that it was about time to prepare my all time favourite Chinese street food: Jiaozi Dumplings. This dish was taught to me by my Chinese friend Luo Jun. Back in time, we used prepare Jiaozis with a group of friends and literally inhaled those whilst playing Mahjong. Good times! Anyway, here's how to prepare Jiaozis (饺子 / 餃子 ). Dough (for wrapping the meat in) also known as water based pasta dough: Approx. 6 dl (3 cups) durum wheat flour (or all-purpose flour) Pinch of salt Approx. 2 dl (1 cup) cold water 1 tl of sunflower oil Mix all the ingredients together as if you were making pasta. Knead well for 10 minutes. Add more flour in case dough is too soft and more water if too hard. Wrap in cling film and set a...

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  - Pizza on umami steroids!

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