Maroggia’s Mill Cookbook: Semolina cheesecake/ Il Ricettario del Mulino di Maroggia: Cheesecake al semolino


Here we are with a new recipe for Maroggia’s Mill Cookbook. As some of you might know the past year I often travelled to one of the most beautiful cities in Italy: Naples. Falling in love with a proud Neapolitan I did not miss out on the opportunity to visit the city, admiring its culture, beauty but especially enjoying its gastronomic specialties. Specialties of which time by time I have written down the names, usually using my cellphone transferring all manually on post-its when back in Chiasso. Too often these notes are then forgotten, buried by piles of books that gradually accumulate while I research for other recipes during my work of testing and programming for the baking workshops I teach at Maroggia’s Mill. Usually I and end up finding the precious notes while I clear up the mess, which I must admit happens quite infrequently, peeking out from a notebook inviting me with their phosphorescent colors to undertake a new challenge in the kitchen. So it happened with the migliaccio, a typical dessert of the Campania tradition. Hold on, before unleashing horrified comments and anathemas. This recipe has nothing to do with the traditional recipe, if not as an inspiration for this cake that I renamed semolina cheesecake. Why a cheesecake? Well this cake has a crust and the filling as the traditional dessert too requires ricotta, which makes it in itself a sweet cheesecake. Did I convince you? Well I hope so. First of all I decided to use a very fine soft wheat semolina flour, which is great for making gnocchi alla romana too, and compared to the original recipes found online I added a much lower amount of sugar. The dough, made with 00 flour, is also slightly sweetened so if you want you can add ten grams of sugar if you prefer sweeter flavors. Raisins can be soaked in rum to give the sweet an edge and nothing prevents you from adding other ingredients in the semolina filling, may it be candied fruit, nuts, chocolate or fruit it’s up to your preferences. The dessert is fresh and light and if you want to make a simpler version you can skip on lining the cake tin with pastry, but remember to grease well the mold and sprinkle it with plenty of semolina!

Continue reading / Continua a leggere…

MTChallenge: Cheesecake in a bun! / MTChallenge: Cheesecake a sorpresa…nel panino!

Cheesecake in a bun : Cheesecake a sorpresa...nel panino!1

Sometimes it does not take much of an effort to have a brilliant idea. One of the easiest ways is to proceed by mental association. What I wanted was to develop a recipe that would be easy and quick to bake but still quite stunning, even its simplicity. Something with bread. Mmmmmh, soup served in loaf…but what if I turned it into a sweet recipe? No, nothing like my beet and mango gazpacho, what I wanted was something more unusual and original. A cake! Well…a cake encased in bread might be a bit too dense. The answer was just around the corner…a cheesecake! Rolls are perfect to serve this cake as a single portion, the crust is crispy on the sides and is not too heavy unlike some cheesecake crusts which are quite dense and heavy. And imagine the reaction of your guests while bringing them to the table humble sandwiches for dessert? There are endless possibilities to flavour the cheesecake cream as well as the pairing of fruits that you can use to decorate these little delicious treasures. Making them takes very few minutes, a little more than half an hour. Ready to make a great impression on your guests?

Continue reading / Continua a leggere…

Ricotta and Candied Ginger Cheesecakes / Cheesecake di ricotta allo zenzero candito


These cheesecake are a typical example of fridge-emptying experiment. I had some ricotta cheese getting close to it’s expiry date, too many fresh eggs from my aunt’s happy hens and some candied ginger and syrup which I made during Christmas time, languishing unused in the pantry. In a few minutes I pulled together this recipe, not really considering publishing it on the blog. 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…

About blackberries cheesecake and “abductions” / Di “rapimenti” e torta alle more e ricotta


As you all know some ingredients, if not handpicked in our backyards, can be quite expensive. Blackberries, at least in Switzerland, are among those. As a child I would pick them, and clearly remember a bush near to my father’s vegetable garden, but now no trace of them can be found in the surroundings. Luckily my uncle has a huge blackberry bush near to his house and two weeks ago I decided to go over and pick some with him. No warnings of abduction whatsoever. Yes abduction.

Continue reading / Continua a leggere…

Copenhagen / Copenaghen


Copenhagen city view from the Rundetaarn / Vista della città dalla Rundetaarn

As promised, I am back on the blog today. No new recipe but a little review of the city of Copenhagen, which I had the pleasure to visit on my holidays. Needless to say, back from vacation I am more tired and bruised than when I left (but I will talk about it later in the post), but happy with the fact that I finally made it to go on this trip. Several things about the city struck me. Continue reading / Continua a leggere…



Ciambelline all’anice

Biscotti al cioccolato e marmellata di ciliegia

Biscotti alla panna con zafferano e uvette

Gingersnaps biscuits



Biscotti salati con nocciole e farina di grano saraceno

Chioccioline croccanti alla liquirizia

Crackers di farro tipo Knacker Brot con semi misti

Grissini all’anice, cioccolato bianco e scorza di lime

Grissini panati

Grissini di lievito madre e farina di nocciole

Sfogliate di pane al finocchietto, limone e pepe

Sfogliate di pane alla pasta madre

Taralli alla segale rotta e vino bianco

Taralli Ticinesi al Merlot rosso con panatura di polenta



Curd di Mele e Ribes



Dolci iraniani

Frittelle di mele allo zafferano e pepe nero

Marshmalllows allo zafferano e pistacchio

Mochi ripieni di azuki verdi

Onigiri dolci con marmellata di zucchine e “alga” di mela



Focaccia alla crema di carciofi, cavolo rosso e acciughe

Focaccia alle patate

Focaccia di frumento e farro con broccoli e porri

Focaccine con farina di semola

Pide, pizza turca

Pizza con zucchine, scorza di limone e menta



American Breakfast: Egg Benedict su e
English Muffin, Muffins alla zucca butternut e Smoothie di barbabietola e mandarino

Crumpets alla Farina Bona

English muffins al lievito madre e farina di saraceno

Johnnycakes al mais blu e semi di anice

Muffin salati con salame e formaggio nostrani

Muffin a sorpresa al cacao



Baguette al limone e aneto

Baguette allo zafferano, anice, cipolla caramellizzata e scorza d’arancio

Boulot ai semi misti e farina Graham

Ciabatta al grano saraceno (75% di idratazione)

Ciabatta con licoli 100% di idratazione

Ciabatta con licoli 100% perfezionata

Ciabatta del Ricettario del Mulino di Maroggia

Ciabatte alle noci pecan caramellate

Ciabatta al timo limonato e aglio

Ciabatta di Vittorio

Cazzottini con farina Senatore Cappelli e semolone


Epi di farina integrale e farina 00

Marguerite con farina integrale grezza e semi misti (fiore di pane)

Pagnotta con lievito madre, farina di grano saraceno, carote e porri

Pagnotta alla birra, cassis e cioccolato fondente

Pain Fendu

Pane arancia candita, anice e farina di mandorle

Pane al farro, farina integrale e germe di grano

Pane al farro-spelta, farina integrale e crusca di frumento, 88% idratazione

Pane al lievito madre con barbabietola, mandarino, fava tonka e vaniglia

Pane alla segale e avena spezzata

Pane alla Ticinese

Pane da strappare con zucchine, feta, miele e semi di sesamo

Pane in pentola

Pane in cassetta con farina Graham

Pane in cassetta con metodo Water Roux

Pane integrale con esuberi

Panini al basilico

Panini morbidi per Hot Dog

Saucisson con semi e segale

Treccia al burro



Angelica al burro di macadamia butter, miele e nocciole

Babà aromatizzato all’arancia con crema allo zafferano e pistacchi tritati

Babka al cioccolato

Banana Bread al lievito madre


Brioche alla liquirizia con farcitura alla fragola e cioccolato bianco

Chioccioline ai semi di papavero

Fiore d’autunno con castagne e zucca

Fiore di brioche al cioccolato bianco e pistacchio

Kolache al lievito naturale, farina di castagne e marmellata di cachi

Monkey bread con caramello al fleur de sel

Muffin di pane alla mela e cannella

Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

Saccottini morbidi ripieni di ribes



Corona dei Re Magi

Consigli per fare il panettone

Hot Cross Buns




Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

Msemmen, pane piatto marcchino

Naan, pane piatto indiano

Piadina Menù



Mini Babà rustici

Coniglietti di pane al vapore ripieni di marmellata di azuki verdi 

Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle


Pain de beaucaire

Panini al basilico

Panini al latte con ciliegie e barbabietola avvolti in pancetta

Panini di farina di castagne, patate e noci

Panini di farina bona, patate e noci

Panini morbidi al burro e farina di segale con hummus veloce

Panini con patate dolci

Panini tigre al lievito madre

Rose di pane con patate e za’atar



Garganelli del riciclo pasquale e ragù alla mamma

Gnocchi di manioca e farina di riso con pesto di aglio orsino

Insalata di farro e melanzana speziata

Lasagna al grano saraceno, porri e scampi

Lasagna alla liquirizia, fegatini di pollo e porri

Latkes di verdure speziati

Pici con salsa alla luganega, nocciole e caffé

Ravioli alla farina di castagne ripieni di noci e pane, con fonduta di formaggella ticinese

Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

Strudel salato alla zucca butternut, crema di manioca, pancetta e noci con besciamella al Roquefort

Tagliolini con farina di segale con emulsione di olio e salvia fresca

Testaroli con salsa alle mandorle

Trofie alla salsa di castagne e zucca butternut



Spezzatino di vitello al vino rosso e liquirizia



Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

Cheesecake di ricotta allo zenzero candito

Clafoutis ai ribes

Millefoglie parte I

Millefoglie parte II

Millefoglie parte III

Millefoglie parteIV

Millefoglie parte V

Millefoglie parte VI

Mincepies, dolci natalizi inglesi

Millefoglie perfetta con crema di pistacchio

Paris Brest

Tartellettes al sedano rapa, cardamomo e caramello al fleur del sel

Sfogliatelle ricce ripiene di ricotta



Il mio curry

La mia salsa di pomodoro



Baguette francese dolce

Cheesecake alla ricotta e more

Éclairs al cioccolato

Leicestershire curd tarts

Madeleines alla liquirizia e scorza d’arancia

Muffin alla barbabietola, arancia e cioccolato bianco

Muffin al cioccolato fondente, uvette e mandorle

Muffin al cioccolato fondente, cassis fresco, uvette e mandorle tostate

Muffin al cioccolato fondente, uvette, pistacchio e scorza d’arancia

Pastel de Tres Leches

Plumcake al cioccolato e arancia

Popovers alla farina di castagne e latte di riso

Mini Sachertorte

Smithy Loaf

Torta albero speziata

Torta al cioccolato e cannella

Tronchetto natalizio al panettone



Crostata salata di grano saraceno e nocciole con ripieno di broccoli e salsa di noci

Sformato speziato con cavolfiore

Soufflé ai gamberi, rapa bianca e scorza d’arancia rossa con salsa di liquirizia

Torta con fagiolini, sedano rapa e feta

Torta salata con verdure al curry



Crostata vegana al cioccolato fondente e arancia



Insalata di coste, barbabietola e feta




Aniseed biscuits

Chocolate and Cherry Jam Cookies

Cream Biscuits with Saffron and Raisins

Gingersnaps biscuits



Beetroot, tangerine, tonka bean and vanilla bread

Braided Butter Bread

Buckwheat, carrot and leek Autumn Loaf

Buckwheat ciabatta (approx 75% hydration)

Candied orange peel, aniseed and almond meal bread

Caramelized Pecans Ciabattas

Cast Iron Pot Bread 

Ciabatta, Maroggia’s Mill recipe

Ciabatta, my first recipe

Ciabatta, sourdough

Ciabatta, Vittorio’s recipe

Ciabattas with Garlic and Lemon Thyme

Cazzottini with Senatore Cappelli and thick semolina flour

Courgette, feta, honey and sesame seeds pull-apart bread


Dill and Lemon Baguette

Excess Sourdough Wholewheat Bread

Graham flour and mixed seeds Marguerite (bread flower)

Graham Flour Tin Loaf

Guinness beer, blackcurrant and dark chocolate bread

Mixed seeds and Graham flour Boulot 

Pain Fendu

Rye and Coarse Oat Loaf

Saffron, aniseed, caramelized onion and orange zest baguette

Seed and Rye Saucisson

Spelt, wholemeal bread, and wheat bran bread

Spelt, Semi-Whole Wheat, Buckwheat flour, Wheat Germ Sourdough Bread

Ticinese Bread

Tin loaf bread

Wholewheat and AP flour Epi



Bao Bunnies filled with Greeen Azuki

Cherry and Beetroot Buns wrapped in Bacon

Chestnut flour, Potato and Walnut bread rolls

Farina bona, Potato and Walnuts rolls

Hot dog buns


Pain de beaucaire

Potato and Za’atar bread roses

Rye and fennel seeds snails with blood oranges and red onion chutney

Rustic Mini Babà

Sweet potato bread rolls

Soft butter rolls with rye flour with quick hummus

Sourdough Tiger bread rolls



Beetroot, Orange and White Chocolate Muffins

Blackberries and ricotta cheesecake

Chestnut flour and Rice Milk Popovers

Chocolate and orange plumcake

Dark chocolate, raisins and almonds muffins

Dark chocolate, raisins, blackcurrants and roasted almonds muffins

Dark chocolate, raisins, pistachio and orange zest muffins

French toast baguette

Leicestershire curd tarts

Madeleines with licorice and orange zest

Mini Sachertorte

Panettone Yule Log

Pastel de Tres Leches

Smithy Loaf

Spiced Baumkuchen



Aniseed, White Chocolate and Lime Zest Grissini

Breadcrumb Grissini

Crunchy Licorice snails

Dried Wild Fennel leaves, Lemon and Pepper crackers

Emmer Knacker Brot with mixed seeds

Hazelnut Grissini

Hazelnut and Buckwheat flour savoury biscuits

Sourdough Bread Thins

Taralli Ticinesi with red Merlot wine and polenta breading

Whole Rye Flour and White Wine Taralli



Bavarian Cream with White Chocolate, Cinnamon and Orange and Dark Chocolate Butterflies

Chocolate Éclairs

Lobster Tails

Millefeuille part I

Millefeuille part II

Millefeuille part III

Millefeuille part IV

Millefeuille part V

Millefeuille part VI


Paris Brest

Perfect Pistachio Millefeuille

Red currant clafoutis

Ricotta and Candied Ginger Cheesecakes

White Chocolate, Cardamom and Fleur de Sel Caramel tartellettes



Hot Cross Buns

Panettone tips

Three King’s Bread

Venetian Easter Bread



Msemmen, Moroccan Bread

Naan Bread

Piadina Menù

Sourdough Gozleme with Kohlrabi, Aubergines and Parmesan Cheese



Pide (Turkish pizza)

Potato Focaccia

Semolina Flour Focaccia

Sourdough Focaccia with Pickled Artichokes, Red Cabbage and Anchovies

Pizza with Zucchini, Lemon and Mint



Buckwheat, Leek and Scampi Lasagna / Lasagna al grano saraceno, porri e scampi

Cassava gnocchi with Wild Garlic Pesto

Chestnut flour Ravioli, stuffed with walnuts and bread, topped with melted cheese

Garganelli and Ragù alla Mamma

Licorice Lasagna with Chicken Liver and Leeks

Pici with Luganega, Hazelnuts and Coffee Sauce

Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion

Rye Tagliolini with Oil and Sage Emulsion

Savoury strudel with Butternut squash, creamed Cassava, Bacon and Walnuts with Roquefort cheese Béchamel

Spelt and spicy eggplant salad

Testaroli with almond sauce

Trofie with Chestnut and pumpkin sauce

Wheat and Emmer Focaccia with Leeks and Broccoli

Vegetables and Spices Latkes



Licorice and Red Wine Veal Stew



My curry sauce

My tomato sauce



American Breakfast: Egg Benedict on english muffin, Butternut Squash Muffins and Beetroot-Tangerine Smoothie

Aniseed flavoured Blue Corn Johnnycakes

Buckwheat Sourdough English Muffins

Chestnut flour and Rice Milk Popovers

Cocoa surprise muffins

Farina Bona Crumpets

Savoury Muffins with Salami and Cheese



Curried vegetables double crust pot pie

Buckwheat and Hazelnut flour Pie with Broccoli and Walnut filling

Green Beans, Celeriac and Feta Tart

Shrimp, Turnip and Redo Oranges zest Soufflé with Licorice sauce

Spiced cauliflower flan



Apple and cinnamon pull apart bread muffins

Autumn Brioche Flower with Chestnut and Butternut Squash

Orange flavored Babà with saffron cream and pistachios


Chocolate Babka

Dark Chocolate and Hazelnuts Milk Rolls

Kolache with Chestnut Flour and Persimmon Jam

Licorice, Strawberries and White Chocolate Babka

Macadamia butter, honey and hazelnut wreath

Monkey Bread with Fleur de Sel Caramel topping

Poppy seed snails

Red Berries Soft Buns

Sourdough Banana Bread

White Chocolate and Pistachio Flower Brioche



Apple & Red Berries Curd



Green Adzuki filled Mochi

Iranian sweets

Saffron and Pistachio Marshmallows

Sourdough, Saffron and Black Pepper Apple Fritters

Sweet Onigiri filled with Courgette Jam wrapped in Apple “seaweed”



Chocolate Orange and  Hazelnut Vegan Tart



Beetroot and Feta Salad

Twelve Loaves: Licorice, Strawberries and White Chocolate Babka / Twelve Loaves: Babka alla liquirizia, fragole e cioccolato bianco

babka 1

Here we are, as every month I participate to Twelve Loaves bread collection. I must admit this month’s theme has been a bit hard on me since strawberries, the chosen ingredients, are anything but in season at my latitude. Continue reading / Continua a leggere…