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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…

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…

Puff Pastry

Puff Pastry recipe

Puff pastry is one of the most versatile dough base: it is perfect for the preparation of both sweet and sour dishes. Until now, I had never prepared puff pastry at home because I knew about the difficulty in making it: every cooking book talks about puff pastry as something extremely difficult to reproduce, with […] Read more…

white sauce

White sauce – the “mother sauce”

The white sauce is one of the most used sauces in the kitchen: it is the base for lasagnas, any kind of baked pasta,  au gratin veggies and so on and so forth. I heard on Masterchef Italia: “If you cannot do a proper white sauce you will never be a real cook!”. So mate, […] Read more…