chocolate hazelnut bacio gelato

It’s 1901 and Luisa Spagnoli – the daughter of a fishmonger – opens  with her husband  a small confectionery business in the center of Perugia. She will become one of the most eminent business persons in Italy, founder of the Perugina chocolate factory. The women’s fashion clothing brand which has her name still, after almost 90 years, represents a standard of Italian elegance in the … Continue reading chocolate hazelnut bacio gelato

limoncello profiteroles

  If you are under the opinion it might be difficult to make profiteroles, then just think you will be making very soft cookies. Cookies are not intimidating aren’t they? Even the most inexperienced baker can make cookies. So. You can make profiteroles. They are a breeze to whip up and you don’t necessarily need equipment such as a pastry bag or syringe. I usually … Continue reading limoncello profiteroles

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

the big kicks: sweet fried Christmas ravioli

CHICK PEA AND CHOCOLATE DUMPLINGS. Did you know that ancient Romans  – if poor – were not allowed to cook? Such was the danger of fires that the plebeians were expected to eat in a tavern rather than cook on a rickety brazier. Italian farmers had basic cooking facilities until relatively modern times. Most food was cooked in a clay or copper pot over an … Continue reading the big kicks: sweet fried Christmas ravioli