Gnudi – Tuscan Ricotta & Spinach Gnocchi
In Tuscan dialect the word gnudi means literally ‘naked‘, it indicates the ricotta and vegetable balls of this traditional dish of Tuscan, typical of Maremma and Mugello areas, are essentially…
Sweet Aubergine Rolls with Chocolate and Fresh Cheese
We get it: it sounds weird to mix aubergines and chocolate, and we were the first to doubt it before cooking the Aubergine Chocolate Cake from Amalfi, a city in…
6 Tips & Tricks for a Perfect, Crunchy Breading
Achieving a restaurant-quality breading in one’s small kitchen is never easy: sometimes the breadcrumbs don’t stick, sometimes the breading is too thick, or it burns in the pan before the…
Crudaiola – Raw Tomato Pasta Sauce
Crudaiola is a play on the more common term pizzaiola, which indicates the tomato sauce normally used for pizza; because crudo is the Italian word for raw, the crudaiola is…
Chestnut Crêpes with Ricotta & Persimmon Cream
These delicious crêpes, also known in Italian as crespelle, are an original conclusion to a rich and filling Christmas dinner. Scrummy and very light, these crêpes are naturally sweetened by…