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Sunday Lunch

Chocolate Semifreddo with Panna and Strawberry Recipe
Chocolate Semifreddo with Panna and Strawberry Recipe
This semifreddo happily marries the taste of chocolate with the deliciousness of home made panna (whipped cream) and the freshness of strawberries in a simple recipe that is also egg-free and gluten-free. Chocolate Semifreddo with Panna and Strawberry. Perfect for any little occasion. It's a recipe from my family cookbook I haven't made in a long time. Sometimes,…
30 April 2020
Carasau bread lasagne
Carasau bread lasagna with stracchino béchamel
Carasau bread is the main ingredient in this recipe. In this recipe, I have used it to make a lasagna using it instead of pasta dough. It is a gift I received from a Sardinian client of my husband's who, whenever he returns from Sardinia, always brings specialties from his region for us. Lemons from his father's garden,…
9 April 2020
Zuppa Imperiale, The Traditional Minestra Of Bologna
Zuppa Imperiale, The Traditional Minestra Of Bologna
When outside it is cold, I can't think of anything better than steaming soup. Despite its name, Zuppa Imperiale is not a soup but a  minestra . And a typical recipe of Bologna. Unlike other Bolognese pasta dishes, you don't need to make sfoglia (pasta dough) to make Zuppa Imperiale. For its easy preparation, you will…
31 January 2020
Lasagna Bolognese recipe
Classic Lasagna Bolognese, the original recipe of Bologna
Over the centuries, Bologna has also won the appellation of The Fat for dishes such as lasagna Bolognese. However, when, in 1891, Pellegrino Artusi published the book Science in the Kitchen and the Art of Eating Well, which marked the birth of modern Italian cuisine, the Italian gastronome did not mention any regional lasagna recipes. That…
28 January 2020
Tiramisù crostata
Tiramisù Crostata and Why Ahead is my Word of the Year
The beginning of the new year is a good time for new intentions and goals.  Usually, I let a few days pass between reflections on the old year and the purposes for the new one. I don't want to make emotional but lucid balances. I'm letting the suspended thoughts come down slowly like soft snowflakes.…
19 January 2020
Bolognese sauce recipe
Original Bolognese sauce recipe (ragù alla Bolognese)
Some recipes are pages in the book of our life, full of memories. This is the Bolognese sauce for me. Its smell makes me think about the city that welcomed me. Above all, it is one of my first memories in the kitchen. Like that of Neapolitan ragù, it is a historical recipe even though it is not…
16 January 2020
Glazed Roast Pork Loin and The Things I Love To Do
Glazed Roast Pork Loin and Things I Love To Do
How did the year start? Under the sign of calm for me. And celebrating the return of roasts on my table. Like this glazed pork loin and baked pork knuckle with beer, that you'll soon see on the blog. After Christmas I gave myself a couple of weeks without any plans. I thought I'd organize a couple…
9 January 2020
Russian Salad: An Italian Timeless Classic Side Recipe
Russian Salad: An Italian Timeless Classic Side Recipe
It's a sumptuous side dish. Maybe for that reason many people believe that Russian salad, the Italian version of a great European recipe, is a difficult dish to make. What do you think about reading method before discarding the idea? Sides. In cooking, the word side usually means a dish of vegetables or legumes that accompany the main…
23 December 2019
Tortellini in brodo, secondo tradizione
Tortellini In Broth, A Dish For Special Occasions
Tortellini in broth is more than a recipe for me. They mean home, family, roots. It is the dish of Sunday lunches and Festive meals. Above all, it is the traditional first dish at the Christmas lunch. But tortellini of Christmas are not cooked and served in meat broth as usual, but in a special broth, that of capon. Ever…
14 December 2019
Risotto
Risotto with Goji Berry, Taleggio, Candied Orange Zest
Over the weekend I organized a dinner to taste this new and easy risotto recipe I developed for Riserva San Massimo farm. Conversing with friends about food and its connection, I argued that the tale of tales tells about food. What do you think? The beauty of the world, man’s labour, nature’s gifts and its inspirations. The seasons…
11 December 2019

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