Maroggia’s Mill Cookbook: Chocolate and Cinnamon Cake / Il Ricettario del Mulino di Maroggia: Torta al cioccolato e cannella

torta cioccolato cannella 1

Holidays are indeed over, and Maroggia’s Mill Cookbook is back as well, and back with a sweet tooth. This cake was born from the need to recycle egg whites that I had to freeze last Easter, after some proper Colombe baking (here is the link to the original recipe I used, my post has yet to be put online!). Having had enough of meringues and macarons I needed to find a new recipe to use up all those whites! Upon returning from vacation I realized that my freezer exploded with different vegetables, sauces, meat, and egg whites. A recipe for Sacher Torte taken from an old issue of A Tavola, which I baked several times during my university years, came up to my mind. Continue reading / Continua a leggere…

Of Iranian sweets and friends / Di dolci e amiche iraniane

dolci iraniani 1

A mug of hot black tea, held tightly in both hands. A musical chatter, a lullaby from far. Love, friendship and pride. The language I am speaking of is farsi, and the women sitting on the floor in a tight circle, a cup of tea always filled in their hands, are my aunt’s friends. 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…

Panettone Yule Log, the recycling of a monstrous Panettone / Tronchetto Natalizio di Panettone, o del riciclo del Panettone dilusione

panetun1

Panettone, only Panettone on my mind. Every step I take, every move I make am thinking about IT and yes, it does sound a bit like a bitter-sweet nightmare. What I have been avoiding for years, the most difficult and scary of leavened has now become my obsession. Continue reading / Continua a leggere…