During Carnival in Italy, fried desserts are everywhere—it’s part of the tradition. Occasionally you can find some sweets where you can get away with baking, like these tortellini dolci, yet for other desserts like lattughe, fried crispiness is a crucial factor.
Instead of proposing one of my usual lighten-up recipes, this week I’m spotlighting my mother-in-law’s traditional Carnival recipe. (Thank you Patrizia!) Depending where you are in Italy, READ MORE
This is a classic American apple pie recipe; well, kind of. In most traditional apple pie recipes you’ll find white sugar, white flour and thinly sliced apples :: mele. But, what kind of pie do you get when you use light cane sugar, a mix of whole wheat and all purpose flours, and chunk the apples? This is what I wanted to find out.
Apple slices or chunks. Does it really make that big of a difference? I mean, come on, we’re still using apples, right? Yet, just think for a moment about eggs and all the different way eggs :: uova taste based on whether you scramble them, poach them whole or fry them over easy. The way the eggs are prepared changes the READ MORE
Although summer tried to hang on, autumn has officially arrived bringing an array of beautiful colors and cool temperatures. Finally I can use my oven once again after shunning it during the hot and humid summer that kept me out of the kitchen. It’s the perfect moment to make these delicious dutch cocao squares that Paolo Folloni from Forno di Mario (Mario’s Bakery) in Correggio shares with me in this video recipe {in italian}. Continue Reading
In a perfect world, I would have posted this recipe last month when I created it and apricots :: albicocche were in season. In reality, I’m posting it now because I finally have the time to sit down to write an article! ’Tis life. But, no harm done. This recipe is fantastic made with Continue Reading
I created these delicious strawberry parfaits with greek yogurt mousse and caramelized almonds for a cooking show I held at the new Smeg store in Milan in July. The theme was “last minute meals.” It was so lovely to be able to spend time cooking and chatting with a group of passionate foodies. A big thank you to all of you who participated.
For those of you who will be in the Milan area in September, I am giving another cooking show at the Smeg store on the 10th. It’s free of charge, but it is recommended to sign up on the Smeg events page. The online world is incredible for meeting new friends :: amici, yet, I would love to also meet you in person!
Not only is this dessert :: dolce great for unexpected guests or last minute meals, I also like to group it into the category of “quick desserts I can make when it’s too hot to cook.” Here in Italy, we’ve had a terrible heat wave. It’s been unbearable. Hot, humid, sweat-as-soon-as-you-walk-outside kind of unbearable. Has it been the same for you?
That’s why this 15 minute dessert has been my little life savour for summer dinner parties. They are so simple and quick to make. I can even make the parfaits a few hours ahead of time, just adding the already prepared caramelized almonds right before serving so they stay crunchy :: croccanti.
When I made this recipe in July, strawberries :: fragole were in full swing. Now they are winding down here in Italy. However, you can easily substitute them with any fruit of choice. The vanilla bean greek yogurt mousse really goes well with all fruit, and especially berries. I would recommend making a double batch because it’s also fantastic on a bowl of homemade muesli, granola or strawberry crisp in the morning! Enjoy!
