A fresh cherry dessert, ideal for the summer, and which will be appreciated by everyone. We will be able to serve it to all our guests, either the ones who have special dietary requirements and those who will just appreciate a light and fresh treat. A perfect , inclusive delicacy, a recipe that can be…
A fresh coffee dessert, ideal for the summer, and which will be appreciated by everyone. We will be able to serve it to all our guests, either the ones who have special dietary requirements and those who will just appreciate a light and fresh treat. If coffee makes us a bit too “nervous” we can…
After centuries we are still thanking the Tatin sisters for the famous apple tarte we all know well and love. From this mistake that produced caramelised apples baked with no shortcrust pastry, added later on the top of the fruit when they realised their forgetfulness, incredible variations with vegetables emerged. This modification of my previous…
This cherry tomatoes Tarte Tatin is a very intriguing and tasty appetizer which gives a new perspective to a typical Italian ingredient. in these last years, in Italy too there was the introduction of the recipe of the Taste Tatin with its fascinating story as one of the many masterpieces that was created by a…
This Apulian caponata is a version of this one of Sicily’s essential dishes. It is a vegetarian eggplant stew–more like a relish, really–made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers. There are variations of this tasty eggplant dish. Most of caponatas are spiked with vinegar or raisins. This version was…
This gluten-free dark chocolate cake was created by accident in Capri in 1920, in a similar way to the birth of Tarte Tatin. The pastry chef was in a stressful day and created this magic cake with chocolate and ground almonds forgetting flour: the result is this magic cake covered by a thin and crunchy…
A gorgeous pie that increases the freshness of local and seasonal products like squash, leeks and chestnut with a twist given by Phyllo pastry. Not a personal creation, but a recipe I stole from Cristina Lunardini, an excellent Italian chef, a Romagnolo like me, who I admire, a model to me. Fresh vegetables which can…
As our beloved Pellegrino Artusi claimed, “Cooking is a troublesome sprite”. Clear of any more or less pleasant surprises that can happen to those who decide to measure themselves against the kitchen stove, there are some fundamental principles of Italian cuisine that we take for granted, that prove otherwise, especially if we compare them to…
Wider than “angel’s hair” pasta but thinner than tagliatelle noodles, tajarin (tagliolini noodles in the Piedmont dialect) were made in the Langhe and Monferrato area farmsteads, in the Piedmont region. From the 15th century, tajarin spread throughout Piedmont, as related in early chronicles. It is a festive dish, enjoyed mainly during important celebrations. The generous quantity…
Italian bread is famous for being based exclusively on flour and water, yet this recipe, typical of nothern Italy, includes olive oil in its dough. The presence of fats creates a very soft bread, which is easy to be preserved in the foggy climate of Po valley. Moreover, olive oil can be replaced by butter…