
Lisbon × Lima
Lima Meets Lisbon
Coming soon



The first volume — available now
Two kitchens that already share more than they admit — both built on restraint, both reverent of one good ingredient, both suspicious of decoration. Thirty recipes, half born in Tuscan farmhouses, half in Tokyo apartments, all learned to belong to one another at the same counter.
Paperback $19.99 · Kindle $9.99
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Inside the bookVol. II — Out now
Seoul Meets Mexico City
Fermented depth meets layered heat. Paperback and Kindle, out now.
Free — no account needed
85 free recipes + the Flavor Pairing Matrix.
The full logic behind every Japanese-Italian swap, condensed.
The series

Lisbon × Lima
Coming soon

Mumbai × Marrakech
Coming soon

Barcelona × Bangkok
Coming soon
Journal

October 2026
Korean and Mexican cooking share a love of layered heat, fermentation, and deep savory flavor. These five practical pairings show how to combine the two pantries with intention, from gochujang and dried chiles to kimchi and salsa.
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September 2026
Gyoza are Chinese dumplings — the name is the Japanese reading of jiaozi. But the version Japan made its own is thinner-skinned, garlic-heavy, pan-fried by default, and eaten with ramen instead of as a meal. Here is the real list of differences, the history behind them, and the fry-then-steam method that defines the Japanese style.
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September 2026
A refined palate is not a gift — it's a library built by deliberate practice. Three exercises will accelerate the process more than any amount of passive eating.
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Field Notes
Free download
The Italian × Japanese ingredient chart behind every recipe in the book. Enter your email — free PDF, one page.
Notes from the kitchen