Before Colomba Pasquale ("Dove bread") became the hero on all Italian Easter tables, Cavagnetti were the traditional Easter pastries of the Italian Riviera. The name derives from the genoese dialect …
In Italy March 19th is St. Joseph day and it is our Father's day. We celebrate this occasion - since ever - cooking fritters and in particular sweet St. …
The end of the year in our family is a food and love marathon. We all look forward to it and yet it passes by so quickly when it is …
Gobeletti, the traditional Italian Riviera pastries, are my sweet recipe of this approaching Christmas. A home made, elegant dessert and an easy way to cuddle your family. Why I chose …
I'm late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I …
Most of those who has a thing about baking knows the “genoise” sponge cake. It’s the soft cake made just with eggs, sugar and flour, a few butter and no …
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to …
THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect) better known in the UK as Genoa cake, has its …
How do I love town markets! Those that are still held once a week, those where the food counters are always the same for years, the only survivors from the …
Small, delicate, soft, sweet and fragrant. These are Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a …
I love wild herbs. But above all I love harvesting them. On Spring, in the lawn, at the bottom of drywalls or at the borders of the streets where they …