Pumkin ravioli are a traditional Christmas eve meal. They appeared for the first time in the areas of Mantova and Ferrara at Gonzaga and Este courts. Their flavour is sweet, balanced because of the ingredients of the stuffing: the sweetness of the pumpkin and the salty flavour of the fruit mustard together with the nice taste of Amaretti cookies, give the pumpkin ravioli bitter-sweet flavour making them unique and particular.
A simple and tasty appetizer. About the recipe, we offer you 2 different images. Which one do you prefer? The flavor is the same……
As I told you yesterday, here Grandmother’s stew recipe. The right meal to share with friends. Do not forget to make “scarpetta”. (Because of the sauce, I mean clean up the plate with bread…….)
One of the greatest things of life is spending at home a nice evening with friends. Then, together with a good campany, if you “make scarpetta” with grandmother’s recipe stew………… Do you “make scarpetta” ??? Tomoroow I will post granmother’s stew…….a classic italian comfort food.To taste!!!!
Christmas is close and holiday atmosphere is felt everywhere. Strolling through the center of Milan is the best solution for watching shops windows and be inspired to buy gifts for relatives and friends. In the crowd of a department store or searching for the latest technological gadget, we sat at the table of a nice bakery to enjoy a greedy hot chocolate. And you?
To celebrate some events you need something special.The event we are talking about in this case is the restructuring of our photographic studio in Milan, which, after almost a month has finally reopened. We wanted to celebrate this moment with something delicious that would have the power to make us forget the efforts and at the same time give us a boost for the future. Having looked up various things, Arianna decided to prepare her special “Chocolate dream” which always has great success. This is a cake that combines the flavours of the chocolate to the creamy and sweet ganache.In fact, as soon as the cake was placed on the table, not only did it make us happy, but when tasting it, it made us think of the joys of life, simple and honest, only like chocolate and its fragrances can give you.
Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.
A few months ago I bought “Pastry: Savoury and Sweet” by Michel Roux. About his style, I appreciate the ability to mix traditional pastry methods in one recipe, turning them in an absolute innovation. I love american cakes, especially cheesecakes: creamy, rich and delicious. I decided to offer you an interpretation of mine. (adapted from “Pastry: Savoury and Sweet” by Michel Roux)
Bannock is a scottish slight bread, similar to a focaccia and it can be prepared either with barley or oats flour. Perfect to taste with cold cut meats. This ancient traditions bread is dedicated to Davide, a photographer friend of us, who shooted.
Seasonal vegetables, a blender and a handful of minutes are the ingredients to make greedy creams and veloutés. Healthy, tasty and savory, soups offer a bit of warmth and color in cold winter evenings. Herbs, toasted bread and fantasy are the finishing matter to enjoy the best of these traditional dishes, turning them into delicious topical preparations.