Visiting Italy?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...
Genoise sponge cake, let’s call it by its name
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Desserts
Stroscia cake: THE extra-virgin olive oil cake.
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with...
Pandolce: the traditional Christmas Genoa cake.
THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect)...
Italian Riviera summer fruit pie
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...
Valleggia apricots, my granny’s jam and Wally’s apricot tart, more or less.
Small, delicate, soft, sweet and fragrant. This is Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a product of excellence of that coastline.
Borages tartlets, roaming the fields.
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...
West Italian Riviera fritters with orange blossom water
At Vallebona, a tiny old village in the backcountry of Bordighera - west Italian Riviera - sweet fritters ( bugie in Italian, bouxie in...
My perfect chestnuts cake (gluten free and low fat too)
I was working on a post on dried chestnuts of Bormida Valley a Slow Food presidia of the Italian Riviera (coming soon, its a kinda small...
Sweet milk and children get happy!
Oh, fried sweet milk! When I was a child and we went to the restaurant with my parents – which occurred quite seldom as the best...
Tasty and easy flat panettone
For my first Christmas on-line I’ve planned to post the recipe of the quick and easy Italian Riviera flat panettone. I bump...