These ring-shaped Christmas cookies are a simplified version of the sweet fruit breads made in Umbria for holidays and celebrations. Simple and rustic they are great for dunking in your favorite hot drink by the fireplace. Continue reading Christmas the Umbrian way: zuccherini cookies
My second cookbook “Festa Italiana” is published! Read all about it and enjoy a colorful bowl of chickpea soup to celebrate!
Continue reading The new cookbook is published! (and a lovely soup)
Spaghetti with carbonara sauce is a classic and easy Italian dish, made by coating pasta in a creamy sauce of eggs, cheese, cured pork, and black pepper. Carbonara served with a few slices of truffle appears regularly in the menus of Umbrian restaurants and will make you feel like you are on vacation in our beautiful region. Learn how to combine the right ingredients for a carbonara sauce with a silky texture, and avoid to accidentally scrambling the eggs in the process. Continue reading truffle carbonara
These delicate, paper thin pancakes are filled with asparagus, ricotta and prosciutto which you can substitute with smoked cheese for a vegetarian version. You can also make them gluten free using your favorite GF flour mix. In Italy crepes are named crespelle and are generally served serve them with a savory filling as a delicious treats for brunch, lunch or a light dinner. Make them ahead and refrigerate in the baking dish until needed. They only need 20 min in the oven. Continue reading crespelle: savory crepes stuffed with asparagus, prosciutto and ricotta
Bring your fruitcake and biscotti to the next level with this simple recipe for candied citron. Homemade candied fruit is vastly superior to store bought one and, as an added bonus, you can use organic citrus and avoid artificial additives. Continue reading How to make Candied Citron Peel