Saint Joseph’s Zeppole

IMG_3893The zeppole of Saint Joseph are the delicious pastries that in Southern Italy, especially in Puglia and in Campania, people make for Father’s day on March 19th. You can bake or fry them, below we will show you the two different procedures, just choose the one you prefer and try it!

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Lady’s Kisses – Baci di Dama

Valentine’s day is approaching… not sure what to get him/her this year?

Instead of buying something, you could try to prepare our Baci di dama (literally Lady’s kisses) to make your beloved one even sweeter.

The link to Valentine’s day is of course the shape, recalling lips ready to shoot a kiss!

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Panna cotta

Panna cotta is an Italian classic, maybe the most popular dessert and well known all over the world. But not everybody knows that it is as popular as easy and quick to make.

I love this dessert and the great thing about panna cotta is that this is the perfect do-ahead dessert. You can make it up to two days ahead and keep them well-covered and chilled.

Panna cotta pairs well with fresh fruit, or with berries sauce (like the one we are going to show you here), or chocolate sauce, or caramel sauce or… as you can imagine the pairing possibilities are endless.

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Lactose free cake

This delicious cake, totally lactose free, is perfect not only for those who can’t tolerate lactose but even for those who wants to start a diet after the excesses of the holiday season, without giving up something sweet.

Try it and you’ll be surprised by this light and soft cake!

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Sbrisolona tart – Crumbly tart

This week’s recipe comes from the city where my daughter was born in, the beautiful city of Mantova. I prepare this tart very often, being related to many fond memories and even because it is very simple and genuine.

The name “Sbrisolona” comes from the local dialect and it means crumbly.
According to the local tradition, this tart is served by breaking it into pieces, together with a cup of coffee or dipped into a sweet dessert wine.

There are many versions of the Sbrisolona but the following recipe is the original, the one I brought with me from Mantova, already 11 years ago.

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