For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs generously stuffed with whipped cream and sprinkled with icing sugar or decorated with sugar grains. Small enough to eat in one bite, big...
Ligurian baked stuffed peaches are an ode to summer stone fruits. Yes, because all summer stone fruits (nectarine, peaches, apricots, cherries, plums) baked are excellent. Jams are the first evidence. So you have to work up your courage if it’s very hot outside,...
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 this recipe? In my granny’s house, at the end of a long corridor, there was a door,...
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 took many long walks on the sea side, I took warm winter sun rays and also a freezing breeze, I watched wonderful sunsets, I...
