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blue cheese, walnuts and cocoa pasta

Blue cheese, walnuts and cocoa pasta

There are days in which I focus on a specific food and I desperately want to eat it…have you ever felt this way? How I wish it happened with salads! I am talking about rich food, very rich food which makes me feel happy and….fatty!!! Sometimes I manage to fight this feeling…other times…well, I just […] Read more…

milk and coffee blancmange on crunchy base

Milk and coffee blancmange on crunchy base

The milk and coffee blancmange reminds me of my grandma Nella. She used to prepared it quite often when I was young: I can remember those big moulds where she put this dense custard which became like a pudding with savoiardi soaked in coffee. Truly speaking, I didn’t like this dessert when I was a […] Read more…

savoury mushrooms bacon cake

Savoury mushrooms and bacon cake

Two years ago, on my Facebook Fan Page, I asked my fans to write which recipes they wanted me to make for them. One of them, Lavinia, asked me to make a savoury mushrooms cake, the same you can buy at “Di Pasquale Patisserie”, a historical place in the centre of Ragusa. So I made […] Read more…

Baked pasta with bolognese and white sauce

Baked pasta with bolognese and white sauce

You may have heard of  baked pasta or, more famous, “pasta al forno” several times: it exists under many different ways and recipes; I am the first who likes to try different recipes (if you want to know more click here), but the baked pasta with bolognese and white sauce is a master: it is […] Read more…

Baked pumpkin and ricotta patties

Baked pumpkin and ricotta patties

The baked pumpkin and ricotta patties are a light but delicious vegetarian dish. It won’t take long to prepare them and they are so yummy! After the big success of my zucchini and ricotta patties, I wanted to prepare a winter version using the pumpkin and…you know what? The baked pumpkin and ricotta patties are […] Read more…

american bagel

American bagel

Bagel is a delicious bread bun, very famous in the USA, originated in Polland and then exported in America by the Jewish communities. The specific feature of the American bagel, often served for brunch, is that it is cooked twice: it is boiled first, baked after. The dough is lightly sweet but bagel are always […] Read more…

Pumpkin soup and rosemary chick peas

Pumpkin soup and rosemary chick peas

Ah what a busy period! The food photography course with Monique first, then the holiday with my family in London…after so many busy days I needed to take care of myself for a bit: so, in this cases, what is better than a hot soup! I prepared a delicious pumpkin soup with chick peas, which […] Read more…

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