Month: April 2012


Spring is finally here. Nature has been renewed and the grass is dotted with colored spots. It is time to detoxify, drawing from the things that the season brings us. we could say that April’s symbol is eggs. In the normal cycle of the year, spring was the time when […]


Strawberry Dolcezze

Meringues have always fascinated me. They are soft and light with an airiness and sweetness that seemed unattainable in my kitchen. After several attempts and failures I have found some ways to make the recipe I am presenting. Before describing the the recipe it is necessary to inform you that […]


Seared Filet Mignon

The recipe requires a very expensive cut of meat. However a special occasion can help you create an elegant dish in little time. Cut 4 medallions at the thinnest part of the fillet (filet mignon) around two fingers high. This way you have steaks no more than 150 grams each. […]


Crème Brûlée

Crème brûlée is a popular dessert in both Italy and the United States. The recipes are varied and almost always have very imaginative names. A famous American chain of housewares and gourmet packaging presents the description of the recipe and a small tool that produces a flame that can caramelize […]


Artichokes Stuffed with Mushrooms

I created this recipe one evening when I wanted to do an original dish, light and vegetarian, suitable for Colleen (my daughter-in-law) who does not love meat. Artichokes are part of the tradition of my family from December to April, so I try to provide this vegetable at least once […]


Asparagus in Bellavista

Eggs and asparagus are a classic pairing in Friulian cuisine. Asparagus grows in many agricultural areas of our region and we are famous for asparagus from Tavagnacco, Fossalon, and Gorgo di Latisana. They can be white, green, and violet. From April to late May I like to make this shoot […]


Cherry Surprise

This cake is decorated with symbols of Easter, it is a reworking of Black Forest Cherry Cake that I enjoyed adapting, transforming the sponge cake into a square containing a soft filling with cherries in syrup. This cake is very popular in Austria and Germany, where a competition is held […]



The Easter lunch that I propose contains the scents of April. Asparagus, artichokes, eggs, and peas, these vegetables have the main role. The menu is simple and is not intended to create too many problems during preparation. I propose two desserts, one light creamy dessert to enjoy with the meal […]