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Duchess stracchino chilled dessert
Duchess stracchino: a chilled dessert from Emilia
Duchess stracchino is a chilled dessert from Emilia. It has a simple preparation, ingredients that, usually, everyone likes, and a frozen dessert texture. And although the name evokes stracchino, a soft cheese typical of northern Italy, this ingredient is not there. The origin and name of the dessert are uncertain. The origin of the dessert Folklore tells a…
30 May 2023
Stuffed tortelli with salame rosa, cheese, and sage pears
Stuffed cappelletti with salame rosa, cheese and sage pears
About stuffed cappelletti and failures in the kitchen. I am a home cook, and my teachers have been the grandmothers, aunts and azdore who frequented my home kitchen. Often the teaching was unintentional. In most cases, I learned through what I saw and the molecules of scented particles I breathed in. The kitchen and I I cooked, for…
10 May 2023
Torta Tenerina
Tenerina Cake: typical recipe from Emilia-Romagna
I arrange the ingredients on the table: fresh eggs from the countryside, dark chocolate, powdered sugar, flour, butter, and salt. That's all you need for Tenerina Cake. Some dishes make you travel into the past. And like Proust's Madeleine, they are tickets to a nostalgic tour aboard the Orient Express. The bar of dark chocolate I…
4 May 2023
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses from the repertoire of Nonna Sara
Baked pasta roses, or rosette al forno, are filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. It is a typical dish from Modena. In this recipe, I find many flavors of the Via Emilia: fresh egg pasta, rolled out on a cutting board with a rolling pin, thin and rough; a salume,…
13 April 2023
Stuffed pasta triangles to celebrate the Italian cuisine
Stuffed pasta triangles to celebrate the Italian cuisine
Say pasta, in this case, stuffed pasta triangles, and the thought runs to the home kitchen, which, over time, has made the most significant contribution to the birth of a great national heritage. The Italian cuisine we appreciate today has taken shape over the centuries. It depends on shared gastronomical recipes and many different regional and…
27 March 2023
Baby octopus stew and chickpea polenta. Romagna style
Baby octopus stew and chickpea polenta. Romagna style
I am walking through the streets of the  Quadrilatero , which, in Bologna, has been a market area since the Middle Ages. I stop to look at the fish displayed on the counters of a fish market, and following an impulse, I buy some baby octopus. With the bag in my hand and in…
21 February 2023
Spinach Balanzoni: a typical pasta from Bologna
Spinach Balanzoni: a typical pasta from Bologna
"I would like to ask you if you have any information about the history of the Balanzoni recipe, which is now a popular dish in Bolognese restaurants, but, as the Bolognese I am, I don't remember ever having eaten as a child" (signed email). To tell you about the history of Balanzoni, green pasta dough filled with…
27 January 2023
Nonna's special tiramisù recipe
The special tiramisù recipe of Nonna Sara
Nonna's special tiramisù is a recipe we had lost and recently found again. So many of her recipes brighten tables that are not our own. Nonna left few written recipes compared to her enormous repertoire. On the other hand, she shared them by letter with other women and as many as she received. Or she exchanged them with…
19 December 2022
Amaretti and chocolate cake
Amaretti and chocolate cake: a great Italian classic dessert
How many chocolate cake recipes are there? So many, and I would like to try them all. A chocolate cake and a book I love The recipe is from The Great Dixter Cookbook; Recipes from an English Garden. A book where cooking follows the seasons, using ingredients from the garden of Great Dixter, a historic garden home located…
16 November 2022

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