Crea sito

dough

Eggplant “scacce”- specialties from Ragusa

Eggplant scacce- specialties from Ragusa

I have been a food blogger for several years now and I can proudly say I have been helping spreading the cooking tradition of Ragusa on the net. It is an honour receiving emails from people born in Ragusa but leaving in the north of Italy or even abroad, in which they thank me because […] Read more…

Pasta brisée

Pasta brisée

The pasta brisée is a traditional French base (really buttery!) used to prepare both sweet and savory recipes. In Italy, the pasta brisée is sold at the supermarket as rolls to prepare savory cakes (I prefer it to the Puff pastry because it is much more compact), but it is really easy and quick to […] 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…

shortbread dough

Shortbread dough

The shortbread dough is one of the most important and most used dough base of the Italian pastry making. As it happens with many other kind of recipes, there is no universal short bread recipe: there are people who prefer using much more butter in their dough, others who don’t want to use too many […] Read more…

Broccoli, olives and minced meat strudel

Broccoli, olives and minced meat strudel

From the first time I tried to make it, the strudel’s dough has conquered me: it is light, crumbly and fast to prepare (it doesn’t need rising)…It is also delicious, what more do you want? 😀 Yesterday I prepared a very tasty broccoli, olives and minced meat strudel, really great…All I’m saying is that I […] Read more…