looking for a dessert idea for the holidays? how about tiramisu with pears, a wine syrup and lots of spices for a delightful seasonal treat? Of all the recipes which I have painstakingly collected in my cookbook, this is has been a favorite this year at Alla Madonna del Piatto cooking classes, that’s why… Continue reading PEAR-AMISU
I don’t know how a fruit can be so exotic and still grow here, not too far from my magical mountain. I adore peaches and nectarines in every color and shape, but I have a soft spot for the slightly spiced bouquet of velvety white peaches. I generallly don’t feel the need to make a… Continue reading white peach and rose-water tiramisu
Life is sweet in Umbria right now. Spring is here in all its over-the-top beauty. There are flowers everywhere, I can practically see the plants growing. In fact, it feels almost like summer, warm, bright and full of promise. We are busy at the moment. Planning an Olive Harvest celebration for next autumn. Planting rosemary… Continue reading springtime berry tiramisu
October is an incredibly generous month in Umbria. The weather is still mellow and sunny, the winds have cleared up the sky to porcelain blue, we’re counting the days to olive harvest. This will be the first year we’ll have enough olive oil to sell because we have acquired 40 new olive trees with our… Continue reading chestnut and mascarpone cream
This dessert is like a bite of summer and I am proud of it as it’s my personal creation. It’s a love story between a limoncello based fruit salad and a delicate panna cotta. Recipe Mousse: g 150 (5 oz) cleaned cubed cantaloupe melon 2 sheets gelatin 70 gr. ( ¼ cup) sugar 150 ml… Continue reading limoncello melon mousse
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
HONEYED RICOTTA MOUSSE. I adore strawberries but this light and easy dessert can be served throughout the year with any ripe fresh fruits in season. Use artisanal raw honey with a flowery aroma such as orange blossom. Figs, peaches, melon and mango are splendid alternatives to berries. Recipe For the mousse: 500 gr/ 1 pound… Continue reading mousse di ricotta
