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Soft cake with double cream
Ingredients: 250 gr. of double cream (for cakes) 250 gr. of sugar 250 gr. of flour 3 large eggs 1 lemon (possibly not treated with pesticides) 2 tablespoons of rum or Marsala 1 packet of baking...
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Meringues
Ingredients: 2 eggs 200 grams of sugar Preheat the oven at 170 degrees. With an electric mixer whip-up the eggs’ whites incorporating the sugar slowly, until it dissolves completely in the mixture....
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Homemade sfoglia
Ingredients for a sfoglia for 2-3 people: 2 eggs 200 gr. of flour On a very large cutting board create a “fountain” with the flour. The fountain should be wide enough and with high walls. Add to the...
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Cantucci with nuts and chocolate
Ingredients: 500 gr. of flour 250 gr. of sugar 250 gr. of nuts 100 gr. of dark chocolate in blocks 1/4 of a glass of white martini 50 gr. of butter 3 small eggs 1 packet of baking powder (16 gr.) 10...
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Apple cake
Ingredients: 1 kg of apples (pippin or golden) 2 eggs 150 gr. of brown sugar 50 gr. of butter 180 gr. of flour 100 gr. of milk a lemon (possibly not treated with pesticides) breadcrumbs 1 packet of...
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Pasta with pumpkin and sausage
Ingredients (for 4 people): 400 gr. of pasta 200-300 gr. of sausage 500 gr. of pumpkin 1 large onion white or red wine (1-2 glasses) sunflower seed oil parmesan Cut the pumpkin in small cubes. Finely...
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Cookies with jam
Ingredients: 100 gr. of sugar 250 gr. of flour 1 egg 50 gr. of butter 1 lemon (possibly not treated with pesticides) half dose of baking powder (8 gr.) milk jam (the best for this recipe are those...
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Sfrappole
This is a traditional sweet for Carnival in Italy: in my region (Emilia Romagna) they are named “sfrappole”, but you can find it almost everywhere in Italy with different names: frappe, bugie,...
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Tortelloni with ricotta cheese
Ingredients (for a sfoglia with 6 eggs – for around 6-8 people) 7 eggs (6 for the sfoglia, 1 for the stuffing) 600 gr. of flour 200 gr. of ricotta cheese from sheep 200 gr. of cheese cheese from cow...
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Nocino (Italian liqueur)
The nocino is a liqueur that is typical from Emilia-Romagna, the Italian region where I come from. It is made from walnuts (“noci” in Italian); hence the name “nocino”. The ancient tradition says that...
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