After love… comfort

We hope you had a beautiful Valentine’s Day. Perhaps a candlelit dinner. Perhaps something simple and heartfelt. Perhaps just a quiet dessert shared.

Now a new week begins in Belval. The campus settles back into its rhythm. Coffee cups are held with both hands. Scarves remain wrapped tight. But at MyCaffé, warmth never leaves.

This week’s menu speaks Italian. Not postcard Italy. Real Italy. The one found in markets, in family kitchens, in trattorie where recipes are passed down, not written down.

Carnaroli risotto with artichokes, mascarpone and walnuts

Risotto comes from Northern Italy, especially Lombardy. Carnaroli rice is often called “the king of rice” because it keeps its structure while releasing starch slowly. True risotto is not about cream. It is about patience.

Artichokes are deeply rooted in Italian cuisine. In Rome, carciofi alla romana are a seasonal treasure. Here, they meet mascarpone for softness and walnuts for depth. A plate built on balance.

Tagliatelle with pea cream, squid and flavoured breadcrumbs

Tagliatelle are traditionally linked to Emilia-Romagna. A popular legend says they were inspired by a bride’s golden hair in Bologna. It is a romantic story, though not historically proven. What is certain is that their width holds sauce beautifully.

Pea cream brings sweetness. Squid brings the sea. Breadcrumbs add texture and rustic character. A dish that feels like early spring along the Adriatic coast.

Gnocchi with cardoncelli mushrooms and scamorza

Gnocchi existed in Italy long before potatoes arrived in Europe. Originally made from semolina or flour, they have always been associated with comfort.

Cardoncelli mushrooms are especially appreciated in Southern Italy, particularly in Puglia. Their flavour is earthy and elegant. Melted scamorza adds warmth and softness.

Orecchiette with beef meatballs and arugula

Orecchiette come from Puglia. Their name means “little ears”. Their shape captures sauce in the centre of the pasta. Traditionally paired with turnip greens, they also shine with meatballs in many Southern homes.

Arugula adds freshness. Primo Sale brings a delicate milky saltiness. A dish made for sharing.

This week, come back to Italy with us.