Is dedicated to explore food in many different ways.

We will present the most interesting ideas around the art of cooking and eating: recipes, books, food design… all to enjoy kitchen!

Enjoy your meal, zoomy!


Ilaria Falorsi

let’s cook together with Ilaria Falorsi illustrations! They are great!



Mommy, let’s cook!

Recipes by Maria Castellano / Illustrations by Monica Parussolo / Photographs by Stefano Scatà / Sime books



KOKBLOG : illustrated cooking blog by  illustrator Johanna Kindvall, based in south Sweden and New York City! S U P E R !


Kids draw and cook !


Kids draw & cook : recipe and food illustrations by awesome kids! Please submit your artwork!


Mini record players and records edible made by Martin Camillieri

in Paris Bonton + Merci + Universal = Un été rock !

happy meal with your new friend plate FACCINA by Studio Boca


maybe not really healty… but in technicolor!


MAKE YOUR OWN SANDWICH: slow wood by Studio Fludd



Spring smell thanks to Il cucchiaino di Alice

Ingredients: manitoba flour 300 gr, kamut flour 150 gr, fresh brewer’s yeast 12 gr, sugar 1 little spoon, salt, water 150-200 ml, parmigiano cheese 1 spoon, pecorino cheese 1 spoon, asparagus pointed, boiled honeycomb, oil.

Melt fresh brewer’s yeast 7 gr with a little spoon of sugar in a cup of warm water, wait few minutes. Mix 100 gr of manitoba flour with two little spoos of warm water. Put the compound in a fresh place to leaven some hours (even the whole night). Take the risen ball, melt the remain brewer’s yeast in warm water with a spoon of sugar, wait few minutes and add the flour. Add warm water (where you melt 1 little spoon of salt before) and parmigiano chesee, knead. Put the compound in a warm place to leaven (for example the oven 35 C°) for 2 hours. Dust with flour the little pots, put the mixture there in small portions. Put the honeycombs on the top, in the middle an asparagus (put some alluminium sheet around them for the oven). Leave them in a warm place to leaven for 1 hour.Finally put them in the oven 200 C° for 25′-30′


by Il cucchiaino di Alice

Ingredients: leaves of chicory, half pear, 1 or 2 zucchini, extra virgin olive oil, 1 mozzarella, (salt, pepper for mum&dad), onion, parmigiano reggiano cheese

Stew onion with 2 little spoon of oil, add zucchini and pear, leaves of chicory. Cover with 1 and half litre of water. Cook for 20-25 ‘. Blend all with a little spoon of oil, parmigiano, for the baby add some pieces of  mozzarella and pearl millet.  For mum and dad add salt and pepper  and if you like some peel of ginger.

Waiting for the entrée

Waiting for the entrée” by Emanuele Magini describes the moment when both adults and child play with whatever they find on the table, like bread and tools, in order to wait for the meal to be served. It consists in a soup plate that hosts a small labyrinth in the middle of the central surface that can be used to play with small breadcrumb balls or green peas. An empty time transformed in an entertaining and recreational time.

SWEET OATMEAL by lovables

Ingredients 3 c quick cooking oatmeal, 1/2 c sugar, 1/2 c packed brown sugar, 1 tsp salt, 1/2 tsp baking powder, 1 c milk, 1/2 c vegetable oil, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon

Topping Ideas: fruit ~ strawberries, blackberries, raspberries, blueberries, raisins, drizzled honey, chopped fresh mint (optional garnish), yogurt, maple syrup and raisins, warm milk with sliced banannas, whipped cream and chocolate chips

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Pour into a greased 9x9x2 baking dish. Bake, uncovered, at 350 C° for 30-40′.



BLACK RICE MUFFINS by il cucchiaino di alice

Ingredients white flour 250 gr,   Venere rice, eggs 3, milk 90 ml (or half milk and half white yogurth), 80 gr sugar,  1/2 portion of baking powder, 50 ml olive oil, cinnamon 1, (50 gr almond chopped). Oranges gelatin 4 oranges, 1 little spoon of agar-agar, 1 little spoon of sugar

oranges gelatin: Mixed the oranges pulp with agar-agar and sugar, warm up for few minutes. Switch off and wait. Fill a freezer  box and put there for around 30′.

muffin: whip egg whites, mix very well yolks with sugar, add oil and milk at the end egg white. Add flour with baking powder and cinnamon. Fill with this some muffin shapes. Add in the middle a piece of orange and put in the oven for20-30′. Serve them with orange juice!



Hidden Animal Teacup designed by Japan’s Ange-line tetrault


ABOUT THE LUNCH:BENTO boxes and more…



a short trip under the sea, beatles nostalgia… by isak



what can happen if you are that kind of mum that made her own baby food? organic, unprocessed, cute, healthy and it looks amazing! you cold try, here 2 address for you. If you try please sent us some images!

by lunchboxlimbo

by happy little bento


to be a lady at tea time … Circus Violet Porcelain


eat an old fashioned red candy apple!

8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.
Remove from heat and stir in cinnamon and food coloring, if using. Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan. Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.


from the book Je sais cuisiner pour mes doudous. Editions de l’Epure by Martine Camillieri

A cooking book to play with blankies,  parents, friends, the birds in the garden, the neighbor’s kitty or the dog you are dreaming of… An original cookbook so that grown-ups can make poetic recipes as if they were kids.

Four chapters, four seasons: you reach one month after the other to cook in accordance with Nature. Sometimes it is about tiny food to share with your blanky, sometimes it is much bigger, such as a meal for a whole family on a Sunday…


tasty easy soup… by il cucchiaino di alice

Ingredients: fresh milk, bread (dry even better), 1 clove of garlic, cinnamon, latteria cheese, salt and pepper but just for mum and dad.

Warm up milk, add garlic and bread in pieces. Cook it slowly for 15′, add cinnamon and take out the garlic. At the end add the cheese shaved. If you like for your baby you can add also 1 egg!

MAISONETTE by cocon shop


beautiful old style pictures


delicious puffed rice coockies…by il cucchiaino di alice


white flour 150 gr , puffed rice 1 cup, 1 egg, butter 50 gr, brown or white sugar 50 gr, organic lemon peel, milk 2 spoon, baking powder 1 little spoon.

Blend sugar and butter to obtain a soft cream. Add the egg and the lemon peel and the flour. If it needs add 2 spoons of milk (or add in the beginning 20gr of butter more). Add the puffed rice and mix it. Add the baking powder and blend it. Use a spoon to make the portion and put them in the oven. Wait until a delicious smell and a light brown aspect!


in this raining day we would love to sell some ice cream on the beach… if you like ask toCaroline Gomez for the amazing ice-cream little shop en plain air.

PURPLE EVENING by il Cucchiaino di Alice

A purple risotto with turnip for babies and not only…


turnip 1, slice of yellow apple 1, little onion 1, carnaroli or Arborio rice 60 gr (or 30 gr of baby rice each baby), extra virgin olive oil,vegetable stock,parmigiano cheese 1 spoon, butter (only for babies older than 1 year)

Peel the apple and the turnip, cut them in small pieces, add slices of onion.  aggiungere qualche fettina di cipollina.  Brown lightly with extra virgin olive oil, add the vegetable stock and wait blending for 10′. Add the rice and dunk with the vegetable stock.  Go on until the rice will be ready.  At the end die out and add the butter and the parmigiano cheese.

For the baby rice coock the vegetables with the stock and when they are ready add the rice.


Zoomy loves has is breakfast and lunch with good design products and … smiling!

have a look to the beautiful products of  smiling planet, they are  all manufactured in the usa with safe, sustainable, recycled, and/or organic materials. The products and designs respect the environment, and their designs make the earth safe and make people smile and … those smiles are good for the planet, too.

La melina nel dolcetto  – by Il cucchiaino di Alice

littles apples sunk in a light dough…

Ingredients (3 people)

little apples 3, brown sugar 50 gr, milk 120 ml, white yogurt 2 spoons,  eggs 
2, white flour 60 gr, butter 30 gr,  cinnamon half  little spoon, 
half sachet of yeast, peel of lime (or lemon)

Whisk eggs with sugar to obtain a foamy dough. Add milk, yogurt and melt butter, one little spoon of lime peel and whisk again. Add white flour mixed with cinnamon and yeast. Fill the 3 muffin baking-pans, the dough has to be rather liquid, dive the apples into them. You could put on the top other brown sugar and cinnamon. Put in the oven, 175 C° for a 30’. Enjoy them!


New amazing line of cotton placemats for adults and children: Less Ego More Eco by the creative studio due mani non bastano. + – These basic and elementary graphic signs on the placemates invites both grown-ups and kids to actual actions!

Less Ego More Eco are just four words, telling us a positive and proposing thinking, towards nature, society, our present and our future. Words built with incisive and playful illustrations, for those who are already grown-ups and for those who will be growing up.



zoomy loves parties, cakes andcakies‘s photos…

3 Responses to DINNER IS READY!

  1. patrizia says:

    LOVE your website!

  2. Amy says:

    Beautiful concepts and imagery….

  3. Ruth says:

    very, very nice – makes hungry – especially if one is pregnant 🙂
    greatings Ruth xxx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s