Cook to Live Better / Cucinare per Vivere Meglio
Ho iniziato a preparare le torte di compleanno, di battesimo, cresima, matrimonio utilizzando questa basi quando avevo 21 anni e da allora è sempre stat la mia preparazione preferita. E’ apprezzata per la morbidezza e per il sapore. La cosa più importante è utilizzare ingredienti freschissimi e di qualità. Nella […]
Crostoli are sweet fried dough made during the carnival period that takes on different names depending on the Italian region, (chiacchiere, galani, crostoli) are the all same thing. The peasant families in Friuli often prepared them in the period from January until Ash Wednesday. They was a cheap pleasure. In […]
Back from a trip in Salerno, my sister in law Michela praised the goodness of a tart with Ricotta and pears, tasted in a note pastry of the city, and I was so curios about that. In my garden I have several pear trees, and many of them, ripen in […]
This cup comes as a reminder of the many moments I spent with my friend Marzia and our families at the thermal baths of Saturnia. The Maremma region in Tuscany provides the perfect setting for this place. A location where the man was able to keep up to date with […]
This dessert is a classic in Italian cuisine and is also famous abroad. I think it is the only really known Italian dessert and it is available in all foreign restaurants that define themselves in Italian tradition. The main reason is related to the ease of execution and the softness […]
Alfajores are a small round cookie invented in 1948 in Buenos Aires by Demetrio Eliades, Benjamin and Luis Sisterna Sbaraglini. They founded the company HAVANNA based in Mar del Plata (Argentina). Havana comes from Havana, capital of Cuba, the country of origin of the founders. We tried this dessert for […]
