Torta di riso massese – the Tuscan baked rice custard
byEastern is getting closer and in the area where I live people are already baking the traditional Eastern pies and cakes. As I already told you last year with Torta coi…
Cucina Conversations
Risotto with cuttlefish and chard from Viareggio’s Carnival
byBefore taking (almost) every exit on the Italian highway, you would notice a sign showing an image or a graphic that features something typical in the town you’ll reach at…
Paciarella, stale bread, milk and cocoa cake
byI remember this cake, still in its baking pan, laying at the left side of the tv in the kitchen. It was standing there for days, not because we didn’t…
Torrone morbido for Christmas
byWhen you speak about Christmas in Italy, there are countless treats that end up on our tables during this time of the year. Each area has its own specialties, but there’s…
Cucina Conversations: Focaccia genovese
byIf we fill a bread basket half with bread and half with focaccia, which one of the two will run out first? I don’t have scientific statistics, but I’m pretty…
Chestnut spread
byI’ve recently come back from an intense travel in New York and through the states of New England. I’ve spent two incredible weeks, in places I’ve always dreamt about. But…
Pan Meino, a treat from Lombardy
bySeptember means back to school; therefore Cucina Conversations girls and I (what’s Cucina Conversations? Head to the first post, and you’ll discover!), we chose merenda as this month’s topic. Merenda is…
Cucina Conversations: Acciughe alla povera with Bolgheri Rosato
byDo you know that seafood has its own seasonality? We are so used to find any kind of fish every day at the market, that we completely forgot that ,…
Cucina Conversations: Impepata di cozze (Black pepper Mussels)
byRustic, tasty and straightforward. Mussels could be the symbol of the Italian saying “poca spesa, massima resa” (low expense, big result) and it’s demonstrated by the many traditional dishes based…
Cucina Conversations: Gelo di Mellone (Watermelon Jelly)
byIt’s incredible, but we are at the turning point of this 2017 and we are hitting already the tenth edition of Cucina Conversations, the roundtable about Italian food I’m sharing with…