Frozen Dessert, Almond Gazpacho, and Campari Galette 🍧

Welcome to Secret Breakfast / The best place for eating the rich, with a side of Parisian Gnocchi, Wimbledon Strawberries, and Watermelon Agua Fresca

Hi there!

I'm late today because I wrote an entire section about the Bezos wedding in Venice, then I wasn't sure about that and deleted it.

The shorter version is the following.

***

You may have heard that Amazon founder Jeff Bezos and journalist Lauren Sánchez held their sober wedding ceremony in Venice on Friday, in a three-day gala that drew dozens of stars and also protests by local activists.

In Italy, this event was a big deal. It's 2025 zeitgeist happening there, all at once: the aesthetics of the new power and the Kardashians, the Disneyfication of a spectacular city, and the irresistible glamspotting, the unescapable Trumpism everywhere, designer dresses and - for once - no Instagrammed meals.

Wealth wasn't hidden, dresses weren't hidden.

The food was.

In Italy. The food was not shown.

Nevertheless, I guess the real meal served in Venice was almost the same that William Shakespeare wrote about centuries ago: a pound of flesh.

Rich people's flesh.

Because, during those days, people ate the rich, their corsets or black ties, and their unapologetic lifestyle.

Piero

PS: Further reading, have we had enough of TV shows about rich people? 

✹Mariachiara Montera, Sugo. Just released in Italy, this book is the ultimate exploration of food, expressed with unparalleled brilliance.

The Ice Cream at the End of the World

I bet none of us will buy this book. Ice cream recipe books are somehow a next level: raise your hand if you have an ice-cream machine at home. You do? How often do you use it? Smiling and smart, Pooja Bavishi has built a world of egg-free frozen desserts with flavors and textures that make you fly far away from home. Have some guests try the Orange Fennel French Toast, or the Parle-G Masala Chai Ice Cream Sandwiches, a Rose-Strawberry syrup for the ice-cream floats (★recipe). You know what? I do have an ice-cream machine, time to let it roll.

Malai Cookbook. Frozen Desserts Inspired by South Asian Flavors by Pooja Bavishi
→ Shortplot: 🍨 🍓 🥭 🌹

What We Knew About The Bear Was All Wrong

Ok, I binge-watched The Bear, Season 4 (the last season?), and in the end, 94% of what I think was already in Amy McCarthy's words: Here’s What Makes ‘The Bear’ So Infuriating.

I also agree with Sophie Gilbert, who wrote that this season of the FX show was exactly what it —and we—needed.

Anyway, I think it's too early to write in detail about the series while people are still watching at a normal pace.

Let me share some of my notes:

• Yes, operating a restaurant business is like having a four-dimensional giant countdown clock of your future failure in front of you, at any second.
• Yes, the chef; but - hey - the cooks.
• African American haircare, respect.
• Never, never forget the core of your business. And sandwiches.
• Find yourself someone who looks at you the way everybody looks at Claire.
• Also, find your inner Syd.
• Bring into your life someone organized and devoted, like the three new hires by cousin Richie.
• There's only one true Bear.
• Restaurants are definitely in the memory business.

Emilie Pullar on Instagram: “Hands down the easiest pasta to make at home!! Gnocchi sardi (also called malloreddus) is impossible to mess up! Get some friends together and make an afternoon of it. For four: 400 grams fine semolina flour 200 grams lukewarm water I know it looks more legit on the bench top but I more often than not throw ingredients into a food processor. Pulse until even and shaggy, take blade out and squeeze mixture into a rough ball. Knead on bench for 3 - 4 mins then wrap tightly in cling film and rest for 10 mins. Knead again for 2 - 3 mins then wrap and rest for a final 30 mins. Slice and roll out into long ropes about the width of a finger and cut into 2cm pieces. Roll down a gnocchi board or anything with a texture. You need to press quite firmly and you should have a sore thumb by the end 😂. Boil for 3 - 4 mins and add to any sauce! They freeze well too! #pasta #gnocchi #homemadepasta #pastalover #foodporn #italianfood #malloreddus”

18K likes, 93 comments - burntbuttertable on June 26, 2025: “Hands down the easiest pasta to make at home!! Gnocchi sardi (also called malloreddus) is impossible to mess up! Get some friends together and make an afternoon of it. For four: 400 grams fine semolina flour 200 grams lukewarm water I know it looks more legit on the bench top but I more often than not throw ingredients into a food processor. Pulse until even and shaggy, take blade out and squeeze mixture into a rough ball. Knead on bench for 3 - 4 mins then wrap tightly in cling film and rest for 10 mins. Knead again for 2 - 3 mins then wrap and rest for a final 30 mins. Slice and roll out into long ropes about the width of a finger and cut into 2cm pieces. Roll down a gnocchi board or anything with a texture. You need to press quite firmly and you should have a sore thumb by the end 😂. Boil for 3 - 4 mins and add to any sauce! They freeze well too! #pasta #gnocchi #homemadepasta #pastalover #foodporn #italianfood #malloreddus”.

Instagram

🥒Tzatziki Chickpea Salad Recipe (★recipe) 🍋Lemon Thyme Olive Oil Caramel Polenta Cake (★recipe) 🇫🇷Parisian Gnocchi (★recipe) 🎾The Delicious History Behind 2025 Wimbledon’s Strawberries and Cream (video) ⚪️Almond White Gazpacho, please (★recipe) 🍝Ayo Edebiri's Miso Pasta (★recipe) How The Bear Turns Hamburger Helper Into A Gourmet Dish With Two Ingredients 🍒Everywhere I look I see a Campari Galette (★recipe) 🍉Watermelon Agua Fresca (★recipe)

Taste Is the New Intelligence 

Stepfanie Tyler / Wild Bare Thoughts

I read this via the Dense Discovery newsletter. This piece compellingly redefines intelligence for the modern age, arguing that in a world overflowing with content, discernment—or "taste"—is the ultimate survival skill. It's no longer about knowing the most, but about the ability to filter, curate, and select what genuinely matters. This perspective highlights how cultivating good "taste" leads to a more intentional and coherent life amidst the noise.