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COURSES

Torta dei 5 minuti
5 minutes cake, a typical recipe of Emilia-Romagna
In this gastronomic journey along the Via Emilia in search and rediscovery of familiar memories and flavors, sometimes it happens that I discover little culinary surprises. Recipes I have never heard of, such as the 5 minutes cake or, in Italian, torta dei cinque minuti. Honestly, I was surprised to discover that The Slow Food Dictionary…
Mortadella and veal rifreddo (meatloaf)
Mortadella and veal rifreddo (meatloaf)
Rifreddo, galantina, stuffed chicken and capon are classic dishes of Bolognese cuisine. They represent one of the happiest expressions of local home cooking. The Bolognese table is welcoming in flavor and appealing to the eye. And recipes, even if rich in character and ingredients, never recall food porn. On the contrary, the local gastronomic culture doesn't lack a certain…
A recipe for chocolate pralines called Cri Cri
A recipe for chocolate pralines called Cri Cri
Cri Cri are chocolate pralines of Piedmontese origin, and if you're wondering what they have to do with me recounting the cuisine of Emilia-Romagna, I'll tell you right now. On January 6 in Italy, we celebrate the Befana, which closes the festivities of the Christmas season. That day, I would wake up early while the house was…
Stuffed Pandoro recipe
Stuffed Pandoro recipe + a Christmas tale
Christmas stuffed pandoro is a preparation that takes me back to the 1980s and 1990s when I was cheerful and carefree in that light-hearted way typical of youth. Since mascarpone was a widely used ingredient in Christmas recipes, what was left over would end up stuffing a pandoro. Sometimes panettone also. In this case, one would empty…
Chocolate panpepato from Ferrara
Chocolate panpepato from Ferrara, the recipe
The panpepato, or pampapato, is a skullcap-shaped cake. Dedicated to the Pope, created in 1580 from an idea of Alfonso II d'Este, the Lord of the city of Ferrara, and still produced both artisanally and commercially. Made from a mixture of cake flour, honey, bitter cocoa, toasted almonds, a mixture of spices (the composition is…
Herb-stuffed pork loin recipe: ho to make it
Herb-stuffed pork loin recipe: how to make it
Loin, tenderloin, and loin with bones are three distinct parts from the same part of the pork. The tenderloin is the part near the thigh, the loin with bones is the part with the ribs, and the loin is the final part of the back of the pig. The pork loin is a lean and valuable cut…
Cappelletti romagnoli with cheese recipe
Cappelletti romagnoli with cheese recipe
Filled pasta evokes memories of rituals and traditions that belong to my family history. Maybe it is that the Holiday season is coming, or it's the passing of time that is to blame, but I admit, for the past few years since mid-November onward, I have started to make stock pots and tons of fresh stuffed…
Homemade Parmigiano stock recipe
Homemade Parmigiano stock recipe (with rind)
In Italian kitchens, the stock is a staple recipe with several uses. All the broths share the same main ingredients and preparation method: water, vegetables (almost always the base is one stick of celery with the leaves, one skinless white onion, and one whole carrot), and salt. Then, there is the ingredient that gives a specific taste. Again,…
Homemade dried porcini mushrooms pasta dough
Homemade dried porcini mushrooms pasta dough
I associate the memory of the first taste of some foods among the keenest gastronomic moments of my life. For example, with oysters, it was a disaster. They were exceptionally high in quality and fresh, but my palate and stomach expressed a different opinion. The experience with porcini mushrooms was of the opposite sign. I was with…
Plum Ketchup
Homemade plum ketchup
This plum ketchup is lightly spiced and sweet and sour. It is a versatile sauce that works well with roasts, cheeses, salads, burgers, and chips. Transforming and preserving is something I enjoy. I guess it is the little girl who grew up in a home with a peasant grandmother skilled in making sweet and savory preserves who…

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