Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita. On top of that I will share some top tips by world-known pizza makers!

For the dough (makes three pizza crusts)

• 350g einkorn flour
• 150g white flour
• 20g fresh yeast or 7g dry yeast
• 3 Ts olive oil
• 300-350 ml mixture of milk and water (2:1 ratio)
• 1 Ts salt
• 1 ts sugar

For the topping (per pizza)

• 100 ml tomato paste
• 12 cherry tomatoes
• 200-250g buffalo mozzarella
• fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake the pizza on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

Legend has it that Vitosha and Lyulin mountains were named after two shepherds, female and male, who were deeply in love. Vita was singing from the top of the “Big ridge” and Lyulin was accompanying her song with his fiddle from the “Long ridge”. They had never met before, still they wanted to be together. When Vita came of age, young men from near and far were coming to ask for her hand. However, she always declined as she longed to marry Lyulin. Her mother got tired of seeing Vita refuse to tie the knot with so many excellent gentlemen. In her anger, the mother cursed her daughter and Lyulin to turn into stone. Nowadays, the ridges bear the names of the young shepherds. The summit where Vita turned into black stone is known as Black peak.

On the 27^th of August, 1895 the highest peak of Vitosha mountain was reached by a group, formed by Aleko Konstantinov, an acclaimed Bulgarian writer. This excursion is considered the beginning of organised tourism in the country.

On the 17^th of January, 2015, I saw Black peak, covered under layers of white snow. I hiked up in winter, like over 300 other participants, who were here to pay homage to the writer only a few days after his birthdate. The route had some difficult parts where I got to practise falling on ice, sliding on ice and maneuvers to dodge others who were sliding down. There was also a long section where I also had to walk against strong winds. I hadn’t dealt with such meteorological conditions since going to the store during a hurricane storm in Glasgow back in 2011.

Nothing can compare to the feeling of reaching the top as a winter wonderland uncovers in front of your eyes. You forget that you’re tired, cold, hungry, and you stop to gaze around. Aleko has described this feeling with great precision: “Passions and worries die, the soul gets calm and speechlessly looking around fills your heart with bliss.”

On the way back we started chatting to a group of elderly people. Bogomila and Bogomil were well over 60. When I asked if they were married, the lively man replied: “We’re not married, but that’s our fifth honeymoon on Black peak since last December!”

It was over 120 years ago since the writer urged all citizens of the capital to get away from the smoke in the cafés and the dust on the streets. The author promises that by hiking up Black peak: “you will transform, you will become better, healthier, more balanced and more cheerful.”
If you were to meet this curious couple, you will see for yourself that his words were true. Explore the mountain paths, you might come across a buoyant old man and a smiling old lady, walking towards their next honeymoon.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier baked alternative. Whichever recipe you choose to follow, you will be delighted.

For one omelet

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.

Tortilla de patatas is one of the simplest yet most delicious meals in Spanish cuisine. During the 19^th century the potato omelet used to be extremely popular among soldiers as it is a cheap and filling food. Nowadays tortilla is a staple in the tapas menu of any Spanish bar. Some celebrated chefs have developed more elaborate dishes inspired by tortilla. But the original is a classic you absolutely need to try.

I present you the traditional recipe for a fried tortilla. I also offer you an equally delicious and significantly tastier alternative – baked tortilla. Whichever recipe you choose to follow, you will be delighted.

For one tortilla

• 400g potatoes
• 3-4 eggs
• 1 medium-sized onion
• olive oil
• salt

Fried tortilla

Peel the potatoes and cut them without a cutting board. Use a knife to cut through the potato and break each piece. In this way you preserve the juices of the potatoes and the tortilla will be more savoury.

Pour about 0,5 cm of olive oil into a pan and heat it up. Lower the temperature to minimum and add the finely chopped onion. When the onion becomes transparent add the cut potatoes and salt. Cover the pan and stir the ingredients occasionally. It takes 20-25 min to cook the potatoes on low heat – they should easily break without being crispy.

Beat the eggs in a bowl and add onion and potatoes using a slotted spoon to strain them off from excess oil. Stir the ingredients. Put some olive oil into a 22 cm pan and let it heat up on the highest temperature. Pour the mixture into the pan and wait until it forms a crust. Bring the heat to low and turn the tortilla over using the following method: cover the pan with a plate, turn the pan upside down so the tortilla falls onto the plate, slide the tortilla back in the pan. Fry for 5 more minutes, firstly on high heat and then on minimum until the meal is ready.

Baked tortilla

Heat the oven to 200^oC.

Peel the potatoes and cut them into cubes. Put them in a saucepan and cover them with cold water. Bring the water to a boil, add salt and lower the heat to medium. In 7 min take the potatoes out.

Cut the onion finely and fry it in a pan with heated olive oil. Beat the eggs and stir them with the onion and the potatoes. Pour the mixture into an oiled, 22 cm baking dish and bake for 30-45 min. Check if the meal is fully cooked by using a toothpick.

Cut the omelet and enjoy it accompanied by some bread with tomato. Now you know why tortilla is so popular in all of Spain.