Dolci Regali, MTC’s third book is here! / Dolci Regali, finalmente il terzo libro della collana dell’MTC!

I don’t know about you but to me Christmas is a source of massive headaches and late races to purchase gifts. Not to mention gift wrapping and greeting cards, people who know me well are aware of my habit of wrapping presents in old newspapers, which I love to scribble with stupid doodles and vaguely punk collages. This year I won’t miss the opportunity to buy this wonderful volume for some of my friends and family members. “Dolci Regali” is the third book of MTC’s book series, which was born a year ago “L’ora del paté”. With such a title (Dolci means Sweet and Regali has two meanings, gift and royal) there’s no better choice for a Christmas gift, isn’t it? As in the book series’ dna this volume focuses on a very specific topic, exploring a period of time between the late seventeenth and early nineteenth century, which saw the rise and triumph of pastry, with the birth and development of leavened sweet breads starting from the mythical babà.

Maroggia’s Mill Cookbook: Pici with Luganega sausage, Hazelnuts and Coffee Sauce / Il Ricettario del Mulino di Maroggia: Pici con salsa alla luganega, nocciole e caffé

And here we are, back to the Mill’s cookbook. Having already experimented with baked goods such as grissini, ciabatte and muffins this month I decided to turn my attention to a pasta recipe. With an incredible timing I came across a recipe for pici, a tuscan pasta, by Margherita/La petite casserole, and loved so much its rustic simplicity I just had to do it straight away. And rustic is the sauce I pulled together for this dish.

Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio

Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think?

Maroggia’s Mill Cookbook: Aniseed, White Chocolate and Lime Zest Grissini / Il Ricettario del Mulino di Maroggia: Grissini all’anice, cioccolato bianco e scorza di lime

It’s already the third appointment with the Mill’s Cookbook, time does fly quick doesn’t it? This recipe is one that has been lying around for a long time, just as an idea, on my recipe notebook. No better chance to put it to practice and see whether the flavour combination would work or not, and hell it works!