Prior to Covid, street food events had become a must-attend event for cooking enthusiasts, and these Supplì with Balsamic vinegar and cooked shoulder ham would have been the perfect protagonists of a snack with friends in the name of good food and regional flavours. So, I wanted to share them with my work colleagues, turning […]
Are you short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel! Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them […]
Nature is coming back to life all around us with an explosion of flowers and plants, including edible wild herbs and aromatic herbs, so what better idea than to prepare irresistible Vegetable omelettes with herbs? They are the perfect solution for preparing a healthy, naturally gluten free and carbohydrate freedinner to accompany other seasonal vegetables […]
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 […]
