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… Continue reading chocolate hazelnut bacio gelato
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… Continue reading limoncello profiteroles
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
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… Continue reading the big kicks
Every year around this time, mid October, I get vaguely annoyed. First of all it gets cold and wet for the first time after months of wonderful weather. It’s still beautiful all around, but one needs to get used to at least a sweater. Then, like every October in the last 10 years, Eurochocolate comes… Continue reading from Umbria with chocolate
In Italy, the zabaglione – a frothy custard made of egg yolk whipped with sugar and fortified with wine – has been administered to the weak, to fighters and lovers for at least 500 years. Only in the early ’80s however, Loli Linguanotto, the chef of a restaurant in Treviso near Venice, conceived a dessert… Continue reading classic tiramisu
