Many moons ago a lovely Italian Chef, Daniele, decided to move to Düsseldorf and open a restaurant there. He met his wife, Sandra, in Rome while she was on a summer holiday with her girlfriends. Love is a beautiful thing unstoppable by country borders ☺️ Initially, she moved to Italy/Rome and while her spare time was amazing, her work life was a disaster. After 3 years of struggling they decided to move to Germany/Düsseldorf so that Sandra could work as an HR Manager and Daniele thought he could get a job as a chef. While Sandra was now having a stellar career, Daniele struggled with the language and finding a suitable position. Finally, he leaped into opening his own restaurant. It was an immediate success and after a year Sandra joined and they ran the business together, expanding with an ice cream parlour and a pizzeria. This is now 40 years ago. And both Sandra and Daniele are not amongst us anymore unfortunately; as well as their businesses. What survives is their sweet story and the recipe of the signature spice mix they used: Amore. How we obtained it will be a topic of another time…
Equal parts of all below stated ingredients
Lampong peppercorns (freshly ground)
Onion pieces (dried)
Garlic pieces (dried)
Paprika flakes (dried)
Tomato flakes (dried)
Celery leaves (dried)
Fenugreek leaves (dried)
Parsley leaves (dried)
Optional: Chili flakes (dried)
- Pour all ingredients into a fitting jar with screw top.
- Shake well for at least a minute or until everything is well mixed.
- Don’t leave the jar open for too long to prevent the aromas from escaping and moisture creeping in.
Here are the exact things we used: