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… Continue reading Colomba: a traditional Italian Easter bread shaped like a dove.
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!
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… Continue reading chocolate and ricotta crostata with homemade candied orange