Colomba: a traditional Italian Easter bread shaped like a dove.

Easter 2013 You may not be the most beautiful dove but you have a sweet, buttery heart. You may not be not the softest but I have made you with stone-ground artisan flour, organic sugar and eggs, homemade candied orange peel and only 1/4 teaspoon yeast. I’ve made you with love and all the necessary time. Actually, I did not have the time to make a Colomba. Tomorrow … Continue reading Colomba: a traditional Italian Easter bread shaped like a dove.

my Umbrian crostata on “The American in Italia” magazine

I have developed this recipe for my first article on “The American in Italia” online magazine. It’s a lovely rustic crostata made with farro flour and unrefined brown sugar. For more crostata recipes please check my previous posts  here and here. Enjoy! Continue reading my Umbrian crostata on “The American in Italia” magazine

chocolate and ricotta crostata with homemade candied orange

CROSTATA AL CIOCCOLATO.  I can proudly say that this is a family recipe. My family is half Umbrian, half Sicilian. Both regions have great food but when it comes to sweets there is no contest.  Sicilians are blessed by the best sweets ever  invented, cassata, cannoli, panzerotti, martorana, granita, pignolata….oh my. Enter any humble bakery in Sicily and you will feel like in sugar heaven.   … Continue reading chocolate and ricotta crostata with homemade candied orange