Italian Ricotta Fritters Recipe is a very simple and easy recipe that requires few ingredients. A tasty mixture of ricotta, grated cheese, eggs, and breadcrumbs. This fried delicacy are excellent snacks and can be served both hot and cold. Bring these fritters to the table your guests could appreciate them as both appetizers or as a main course accompanied byRead more
Every year for the birthday parties of my children I push myself to try new cakes and with new creams to stuff them. Last year for the 15th year of my daughter Clelia I made a cake that the guests loved very much, the delicious Marble cake. This year I tried to make a cheesecakeRead more
The sfogliatine with ricotta and cherry tomatoes are a tasty finger food appetizer to prepare for parties or aperitifs, prepared with puff pastry, a ricotta cream and finally some sweet tomatoes. A non-demanding dinner with friends, with lots of different pizzette, and some tasty sfogliatine to enjoy with a good glass of wine or beer. They are prepared in noRead more
My blog could not miss out on the tasty and CREAMY GENOVESE PESTO. A sauce from the Ligurian cuisine that has become famous throughout the world in the last 20 years. Its origin derives from a chopped up garlic, used in the Roman Empire to flavor meat and fish. Basil leaves were also used. Over theRead more
There are foods where if you place them on the table, it can really make a difference. One of these is My Mom’s Ragu. It is that typical Comfort Food, which with its fragrance and flavor, takes you back to the past, evoking images, sensations, and memories. I don’t know if it’s Sicilian or itRead more
I know that many recipes have been published on Bolognese Ragu` and the website is full of many Bolognese recipes made with different methods. What I propose instead is the Original Italian Recipe of Bolognese Ragu`, which was deposited in the Chamber of Commerce in 1982 by the Italian Academy of Cuisine, an organization dedicated to preserving and enhancingRead more
A dessert as good as Panna Cotta with Coulis of Red Orange (or blood orange), Kiwi, Berries and with Chocolate Ganache is unthinkable to not share it with all of you.
Today I propose you, the Biancomangiare an ancient Italian dessert, made specifically in Valle d’Aosta, Sardinia, and Sicily. Do not confuse it with panna cotta even if they are very similar. For the preparation of Biancomangiare (blancmange) there are two versions, one with cow’s milk and the other with almond’s milk, which is the original recipe. You can tryRead more
Che bonta`!!!😋 This is a recipe inherited from my Aunt Loredana, the Mandarin Pudding, as you may have guessed, is made out of fresh mandarin juice. I like to use seasonal fruits and March is the last good month for orange and mandarin fruits. Do not miss this opportunity to make this masterpiece, so hurryRead more
A summertime Sicilian dessert. Gelo di Melone is a watermelon pudding based on flavored watermelon juice and pistachios.