Cook to Live Better / Cucinare per Vivere Meglio
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 […]
From this month on, Stefania (see the “About” section) will become part of the blog as a new collaborator. When there’s an opportunity in the middle of the busy life of everyone, we thought that we’d offer you a recipe. Every day I discover that food always seems to enter […]
Yesterday morning I woke up very early to take a walk in the fields behind my house. While walking along the bank of the river that runs through the countryside, I found the first hop shoots. Although I had to go to work, I lingered for a little while and […]
This recipe was inventred because I wanted to make a pasticcio in no time. With its crispy crust and soft center, pasticcio is always a pleasure for the palate. The combination of Treviso radicchio and sausage is very balanced with the flavor for the spices from the sausage and the […]
This year the winter was long and cold in the region where I live. In the early days of March, the garden seemed lifeless. During the first sunny day when I came out to explore, I realized that among the bare branches and dead leaves there were still no signs […]
The story of this vegetable ties together the garden with the yard. Between 1860 and 1870, a garden expert was called to “Villa Palazzi” (now Taverna) in the municipality of Dosson to build an English garden. During the construction of the garden, the Belgian Van Den Borre experimented with the […]
Cakes with glossy chocolate frosting have always fascinated me. For this reason, many years ago I attended a course on working with chocolate in Perugia during the “Eurociocolat”event. From that experience I remember many funny moments, but the process of rendering chocolate to a shiny frosting remains a laborious practice […]
