Testaroli with almond sauce / Testaroli con salsa di mandorle

testaroli

We already tried once before, but I had failed miserably. We have not talked about since, most certainly because both taken by other duties, maybe I was just a little embarrassed by my terrible flop. But in the end we made it. Continue reading / Continua a leggere…

Daring Bakers: Venetian Easter Breads / Daring Bakers: Veneziana (Fugassa de Pasqua)

Veneziana 1The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

You can’t imagine my happiness when I read this month’s theme for the Daring Baker’s challenge, Easter Breads! I had just tried out this gorgeous recipe by Fables de Sucre and was so amazed by the perfect result at the first attempt. Continue reading / Continua a leggere…

Chocolate Éclairs / Éclairs al cioccolato

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This is a story about obsession, bitter disappointments, tossed dough and tears. Six times I have rolled up my sleeves and got my sac à poche from my cakes and pastries drawer. Five times the depressing results have flown directly from the baking tray to the garbage bin, not without a sense of frustration for not finding an answer to my question: What am I doing wrong? Continue reading / Continua a leggere…

Panissimo: Bao Bunnies filled with Greeen Azuki / Panissimo: Coniglietti di pane al vapore ripieni di marmellata di azuki verdi

Bunny Bao doppia

Panissimo is back, and it’s monthly theme too. As for March Easter is all the rave. In fact it’s all over blogs, Facebook groups and forums. Since I didn’t want to post the same recipe for different event/recipe collections this time around I decided to shift to something not too much complicated and fun for Panissimo’s post.
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Madeleines with licorice and orange zest / Il Ricettario del Mulino di Maroggia: Madeleines alla liquirizia e scorza d’arancia

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I’m back with the bimonthly appointment with Maroggia‘s Mill Cookbook and with my licorice fixation as well. Yes, not only I am so looking forward to my dear friend Michela’s – aka Menta e Rosmarino – visit over to Switzerland as amongst other things she already announced me she will bring a bag of licorice powder, but I can’t stop thinking about recipes that contain this amazing ingredient. Continue reading / Continua a leggere…

My mother’s memories of a posh grocery and cheesecakes: Leicestershire curd tarts / I ricordi di mia madre, tortine al formaggio e un alimentari molto chic: Leicestershire curd tarts

leicestershire tart 1

This recipe has been “commissioned” to me by my mother so I am leaving the post to the words she e-mailed to me. The recipe she sent me can be found on this page which has some other Leicestershire recipes on it too. The pastry I chose is a quick “rough” one but proved to be very good, flaky and crisp. You can find it on British Larder, at this page. Continue reading / Continua a leggere…

Braided Butter Bread / Treccia al burro

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Braided Butter Bread, Sunday breakfast’s favourite. As a child this rich and soft bread would appear on our table only on the seventh day of the week and was to be enjoyed with a thin layer of butter and a sweet homemade jam. Continue reading / Continua a leggere…

Panissimo’s Ecole de boulangerie: Le Boulot / Panissimo e la sua Ecole de boulangerie: il Boulot/Baulotto

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It has become a habit lately, to defer my post for Panissimo‘s École de Boulangerie. Between one thing and another posting the École bread of the current month has become more of a challenge, and in the end I decided to just let go! Overdoing it now is not an option, as it would mean saturate the blog on almost a daily basis. I’d rather stick to quality – both in the recipes and pictures – than rush for the next post. The chosen bread shape for the month of March was boulot, a loaf with a nice central slash. Bread slashing, my damnation! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Emmer Knacker Brot with mixed seeds / Il ricettario del Mulino di Maroggia: Crackers di farro tipo Knacker Brot con semi misti

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Here we go with the usual “other Friday“ appointment with my Recipe for Maroggia’s Mill Cookbook. More experiments, many mistakes and the more I work the more these flours talk to me asking to be used to their full potential. That I can say especially about a type of flour that I really like, even though sometimes in the preparation of bread dough it can give some difficulties. I am speaking of Emmer. Continue reading / Continua a leggere…

#Twelve Loaves: Rye and fennel seeds snails with blood oranges and red onion chutney / #Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

girelle 1

I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme. Continue reading / Continua a leggere…