Latest Recipes

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Maltagliati – Traditional Pasta Fresca from Emilia and Tuscany

The maltagliati are irregular pieces of egg pasta usually produced from the scraps of the pasta with which the tagliatelle or the lasagne are made. They have different shapes, from triangles, to strips, to round or rhombus shapes and also vary in thickness and size. This particular uneven pasta is characteristic of the Emilia Romagna region and of […]

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Passatelli della Nonna – Bread and Parmesan Soup

Try this soup! Passatelli are a classic specialty from the Italian regions of Emila-Romagna (where I am from) and Le Marche. I remember loving this soup which my mother would make only when she had the perfect broth (made with three different meats and cooked for hours) available. For this […]

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Dairy-Free Yeast-Raised Cornbread

Last week I had to prepare a dairy-free Thanksgiving menu for a client, cornbread included. I am not a big fan of the regular cornbread that I consider rather a cake (too sweet and too powdery to my palate) and I got a bit nervous about making it without butter or milk. Using almond milk and […]

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Delish Aussie Berry Pavlova

I was surfing the web a couple of days ago and stumbled upon this stunning and mouthwatering dessert called Pavlova. “I want it!”  By chance, I had bought all the ingredients I needed at the farmers market the day before: heavy whipping cream, berries and eggs. (It was a sign. I […]

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Tartines – Multigrain-Bread Appetizers

Tartines are appealing, easy, versatile, and lighter than normal sandwiches. They’re an ideal party appetizer but also a decent lunch or dinner. You can top them with just about anything, but try to keep these a few rules in mind.photos coco zordan Use sturdy bread : Dense, nutty multi-grain or hearty […]

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Italian Breadsticks – Grissini!

These grissini are a wonderful snack, antipasto (if served with ham or cheese), a delicious bread substitute and a smart idea for your kids’ and picnic lunchbox, A bit of history: Grissini, or Traditional Italian Bread Sticks, originated in Torino (Turin) in Piemonte, a region of northwest Italy. Grissini were actually invented […]

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Easy Sourdough Rustic Bread

There are as many ways to create, feed, and bake with a starter as there are bakers in the world. The information you read here works well for me, but the “right” way to bake with sourdough is whatever works for YOU. Here you’ll find some basic instructions, once you master them […]

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Light Eggplant Parmesan Gluten-Free

A lighter version of the Eggplant Parmesan: no eggs and no bread crumbs. Eggplants are sliced and grilled in the oven. Then you proceed according to the traditional recipe adding layers of tomato sauce and cheese.Still great flavor but less fat and less work. It will come as no surprise […]