Mini Easter pies with artichokes are my single-serving version of the Easter pie the Easter classic and symbol of rebirth par excellence. Prepared with the ever-present brisé pastry, in the filling, in addition to Swiss chard, I used artichokes and quail eggs for an irresistible taste. If the weather and temperatures permit, with Mini Easter […]
Welcome Spring! And what better way to do this than by preparing a Creamy beetroot risotto to pay homage to the pink colour of the blossoming trees? Because the typical pink colour of the peach tree is given precisely by the beetroot, which we can buy already cooked, perhaps baked, from our greengrocer. Creamy beetroot […]
Easter is approaching and with it the traditions of Easter sweet and savoury recipes with which we celebrate it. This year I thought I would share with you the recipe for a biscuit that I love and that was the star of the course dedicated to Italian Biscuits: I am talking about the gluten-free and […]
Rosa di Parma is not a flower, but a rose-like roast. Its name comes from the way the roast looks like: being fairly rare, the meat is similar to a rose and the origin is confirmed by the ingredients used to prepare it, namely Prosciutto di Parma and Parmigiano Reggiano. Rosa di Parma only contains […]
How to prepare a Pinzimonio that no one can say no to? A cream of Radicchio Variegato di Castelfranco and grilled Parmigiano Reggiano rinds for a recipe that is also anti-waste. Radimonio? A cream made with Radicchio Variegato to make Pinzimonio irresistible The journey to discover the products protected by the Consorzio Tutela del Radicchio […]
Naturally gluten-free chocolate sweets with candied violets for Valentine’s Day: the candied flower from Parma to give a sweet scent to the palate. Candied flowers and chocolate Violets are the symbol of spring when their unmistakable colour begins to paint the still cold earth with purple and white brush strokes. This little flower, delicate in […]
Krapfens with jam are one of my absolute favourite Carnival sweets, so much so that every year I force myself to make them only at Carnival, a resolution I never manage to keep! In my family tradition, Krapfen are always prepared with potatoes and strictly with homemade plum jam, another preparation that is a must […]
Radicchio di Treviso PGI in gluten free cuisine: how to cook Strozzapreti with Radicchio and pumpkin fondue to colour your table and make the whole family happy. The ‘Winter Flower’ contest To publicise the work and attention that farmers in the typical area devote to radicchio, the Consorzio Tutela del Radicchio di Treviso PGI and […]
Do you know that we are already in the Carnival period? Pastry shops and bakeries have been swarming with fried desserts for some time now, so here is a recipe for an excellent gluten-free fried cream (which you can easily adapt to the gluten version by following the directions at the bottom of the recipe) […]
Yoghurt flat bread means homemade bread, which is one of the most satisfying preparations: what could be nicer than the fragrance of bread baking that fills the room? But we don’t always have time to let bread rise and bake it for 45 minutes or more. Try this simple: Yoghurt flat bread made with baking […]
