Today I talk about marsala zabaione, a spoon dessert of Italian origin among the most known and appreciated in the world. Egg yolk, sugar and fortified wine ( like Marsala) is all you need to create this magical cream with a light yellowish color and a strong taste. It is a widespread preparation both in homeRead more
These delicious puff pastries Sfogliatine are very easy to make and are ideal for breakfast and for a mid-day snack. A shell of crunchy puff pastry encloses a delicious filling of caramelized pears with marsala wine. If you adore sweets with puff pastry, you cannot avoid preparing these delicious sweets with fresh fruit, depending on the season you can vary withRead more
Today I present to you a STRUDEL stuffed with RICOTTA and CHOCOLATE a bit different from the classic apple strudel. Before I dive into the recipe, I would love to introduce to you the origin of the classic strudel that represents the pastry par excellence in the Trentino Alto Adige, a region of northern Italy bordering Austria and Switzerland. The strudelRead more
“Pasta e fagioli” (Pasta Fazool) is a dish, as you know, which is part of the Italian culinary tradition. A first course with an unmistakable flavor that has its roots in the rural tradition. I will describe the recipe that my mother used to prepare for me, because we don’t have a “pasta e fagioli”Read more
Today I have prepared FRIED PIZZETTE for my children.They are an indelible memory of when I was a child and I went to visit my godmother.
The original Italian recipe of pasta alla carbonara is prepared with the guanciale (cured pork jowl), egg yolks (1 egg yolk for each diner), a whole egg, grated pecorino, preferably Roman PDO, salt and pepper.