Month: December 2018

With the Bologna Certosino (Chartreuse cake) I want to introduce you to a typical Christmas cake of Bologna cuisine, with almonds, pine nuts, unsweetened chocolate and candied fruit. It is almost unknown out of Emilia-Romagna region: sadly, the fame of many regional cakes is clouded by industrial products, which I am not a great fan…

These chocolate truffles are lovely special presents to give at Christmas time: there is nothing like a homemade gift for our families and friends to express our love for them. The combination of chocolate, rum, coffee, and Amaretti cookies is reminiscent of Turin’s Bonet. These chocolate truffles are very festive and particularly appropriate to celebrate…

These days, most recipes use some pre-cooked ingredients, but for these chestnut soufflés I prefer using fresh chestnuts and boiling them instead of using a chestnut jam, as is indicated in modern recipes. As in other cases, I was inspired by the father of Italian cuisine, Pellegrino Artusi, and his Science in the Kitchen and…

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