Minimal chic pumpkin cupcake with ricotta glaze

That’s a fusion cupcake! Pumpkin muffin is a typical U.S. treat but ricotta glaze is totally Italian.. and you know what, they are perfect together! You should try..

tea time cupcake:)

These cupcakes are inspired from Salvador Dali soft watches. I love his way to represent the psychological aspect of time that pass in human subjective perception, with an internal connotation and speed that follows mood and memory logic.. is not rational, neither determined, only personal..

I suggest to eat a tea time cupcake in a soft afternoon, under a lemon tree, with a train of thoughts on your mind.. or in the morning, in a hurry, with a cup of coffee watching the world wake up from your favorite window:)

Bakewell squares

Bakewell squares are made with a shortcrust pastry base with a layer of jam and a sponge filling with almonds. It looks innocent I know but trust me is delicious!

Cannolo siciliano

Cannolo siciliano is delicious! Better if you find sheep ricotta, because has that taste, here I found standard ricotta cheese and result is not bad at all. Cannolo dough is made with flour, semola and cocoa powder who give that tan color. Inside ricotta cheese, icing sugar, orange (or zuccata if you can find it!) and dark chocolate. I use to put also a pinch of cinnamon and a pinch of vanilla

you see that you use your pasta machine?!:)

cannoli's jacuzzi

 cannolo siciliano, espresso, perfect beach under a real sun.. what else?

arancio candito

riccioli di cioccolato

Perfect crème brûlée

I never make crème brulée at restaurant because or my torch is not working.. or I don’t feel like to bake 15 creams in hot water in the oven… but when I go to eat in a good restaurant I like to please myself with a perfect crème brûlée with bourbon vanilla!

Mexican cheesecake

Mmm all fridge is perfumed with this wonderful cheesecake! juice and zest of 6 lime are inside and base is made with double chocolate biscuits from Bretagne! Oh lovely!

Tips for a perfect cheesecake?

- Silicone mould

- Long baking (1 hour) low temperature (160°C)

- In the oven put your mould in a larger pan filled with hot water, this step will make your cake creamy and not dry!

- Keep it always in fridge

Peaches and apricots cake

So good! It’s moist, delicate, soft, fresh.. it goes down and you don’t even realize that you finished your slice!

I use to eat this almond sponge many years ago in England, pastry Chef of the hotel where I was working use to bake this wonderful cake with cherries inside, and just to be light on dish there was always a gentle lake of crème anglaise! Ah these wonderful English treats!

girelle di cannella e farina di grano saraceno

buckwheat and cinnamon buns

stasera so che diventero' grassa, ho mangiato 12 girelle e ne mangerei ancora, devo smetterla di fare cose che mi piacciono altrimenti non riesco a resistere!
sono anche facili.. vi passo la ricetta.. preparatele e mangiatele, mi sentiro meno sola nella mia fase di espansione:)

preparate una pasta pane classica sostituendo i 4 cucchiai di olio di oliva con burro morbido e meta dell'acqua con latte tiepido (e la metà della farina bianca con farina di grano saraceno) fate lievitare una prima volta, stendete e cospargete di burro morbido, cannella e zucchero di canna

arrotolate la vostra girellona, tagliate a pezzi, metteteli sulla placca da forno e fate lievitare una seconda volta in luogo tiepido 40 minuti (la temperatura non deve superare i 30 gradi altrimenti il burro fonde!) io consiglio la pellicola trasparente sopra (protegge dalle correnti d'aria, cosi non viene il mal di gola alla girella)

infornare a 170° fino a quando le girelline non diventano dorate

Wedding cake in Cavernago

Alberto, my foreign correspondent from Milano went to a wedding in Cavernago Castle and took a picture of wedding cake; a vanilla sponge with pastry cream. He said that pieces of cake were so sky-scraping that they couldn’t stay up on plate, unfortunately he didn’t took a picture of this huge piece of cake!

Crumble with strawberries and apricots

Crumble is so easy, the only thing is that is good warm, so you should eat it after baking and it must be crunchy too.. so don’t try to reheat it in microwave or it will be as soft as fruits inside!

Tip: don’t overcook fruits; just give a quick cook with caster sugar and balsamic vinegar from Modena, after you can bake them in the oven with dough over it!

cookies with dried apricots and chopped almonds

poppy seeds cake

panna cotta alla vaniglia con salsa di fragole

homemade Japanese dinner

sushi, maki, onigiri

My friend Hitomi is a great Chef.. here some images of her Japanese party!

sauce for japanese rolls

japanese rolls

filled eggs

japanese cheese cake

matcha cake

wedding cake in San Casciano

bavarese di polenta all'albicocca

Tommaso, my foreign correspondent from Firenze went to a wedding in San Casciano (Toscana) and took a picture of wedding cake..

tortilla mexicana

La tortilla mexicana é cugina prima della piadina romagnola. Acqua, farina di mais e poco strutto.. il procedimento é facile e il risultato é ottimo soprattutto se ci mettiamo un buon formaggio (pardon queso) e qualche goccia di salsa piccante di Guadalajara. Poi peperoni, cipolla, avocado... ma dipende dai gusti. sicuramente é una buona idea per una festa tra amici. Impastate gli ingredienti e per chi come me non possiede una prensa para hacer tortillas (oggetto del desiderio da quando la vidi in Messico nel lontano 2007) usate film alimentare e mattarello.. si fa quel che si puo!:) poi cuocete in una padella senza grassi.

Nota per gli amici della Romagna e della Lunigiana: lo so già che direte "ma perché devo preparare tortillas se posso mangiare piadine e panigacci?" e non fa una piega.. ma noi siamo dei curiosi e adoriamo guardare al di la del nostro naso.. non é vero? quindi non abbiate paura di tradire per una volta le vostre buone abitudini culinarie.. vi divertirete!