Carnival Sweet Fritters: Crostoli… or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie…

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Here in Italy is not the right time to start a diet (or at least for me), because it’s Carnival time! During this time we have the habit to eat/make typical italian sweet fritters, among which there are, what I … Continue reading →

Potato Gnocchi: firm outside with a delicate and soft texture inside, not chewy, not soggy… simply delicious!

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Gnocchi (nyoh-k-kee) are a typical italian pasta, they can be prepared with different flours like semolino but the most popular are those made with potatoes. Here in Italy you can easily find good quality fresh Gnocchi at the grocery store, … Continue reading →

Mini Tuna Meatballs (Polpette di Tonno): an easy and tasty finger food

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New Year’s Eve is around the corner so, if you’re planning on doing a seafood-based party, why not making these delicious little tuna meatballs? They are perfect as a starter or as a finger food just as is, but you … Continue reading →

Tenerina: tender, rich and delicate chocolate pie

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Tenerina (pron. teh-nay-ree-nuh) is the most traditional pie in Emilia-Romagna and it’s typical of the town of Ferrara along with Cappellacci di zucca (egg pasta filled with butternut squash), Salama da sugo (boiled red wine cured salami) and its famous … Continue reading →

How to avoid egg smell

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When you bake something, sometimes the final product has a bad egg smell and this is very disturbing especially if you’ve done this for other people. The smell is caused by the thin yolk membrane. So you can break yolk … Continue reading →