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Pastiera Napoletana is one of the most delicious Neapolitan cake known for its crispy crust and its insanely addictive perfumed filling that is rich and soft like a cheesecake – thanks to ricotta – but grainy like a rice pudding … Continue reading
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Some of you asked me about the recipe for the Italian Cheesecake (made with ricotta) always served in italian restaurants, that is lighter, airy and fluffier than the american one, so I made for you a little research and some … Continue reading
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If you have to prepare a fruit salad or garnish a cake, the black banana slices might ruin your work from an aesthetic point of view. Usually are commonly used some drops of lemon juice (or any citrus fruit juice) … Continue reading
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Tenerina (pron. teh-nay-ree-nuh) is the most traditional chocolate pie in Emilia-Romagna and it’s typical of the town of Ferrara along with Cappellacci di zucca (egg pasta filled with butternut squash), Salama da sugo (boiled red wine cured salami) and its … Continue reading
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When you bake something with eggs inside, sometimes the final product has a bad egg smell and this is very disturbing especially if you’ve done this for other people. The smell is caused by the thin yolk membrane. So you … Continue reading
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There’s a natural way to fix whipped cream instead of artificial products. You have to use 2 teaspoon of corn starch every cup of cream (2 tsp for 250ml). Mix them and beat the cream until stiff. Just simple as … Continue reading