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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…
4 January 2024
Layered Pandoro recipe
Layered pandoro star with mascarpone cream
The Christmas layered pandoro is a dish that takes me back to the 1980s and 1990s, when I was cheerful and carefree in that lighthearted way typical of youth. During the Christmas holidays, mascarpone was a widely used ingredient, often layered into pandoro. At some point, layered pandoro became one of the desserts served at Christmas lunch…
24 December 2023
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…
12 December 2023
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…
6 December 2023
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…
27 November 2023
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,…
20 November 2023
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…
6 November 2023
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…
31 October 2023
Pumpkin cappellacci from Ferrara
From Ferrara. Pumpkin cappellacci pasta
I often tell you stories and tastes of the Via Emilia, the road of Roman origin that runs through Emilia-Romagna from Piacenza to Rimini. Anyway you should know that my region also has another main highway, less busy and quieter but just as significant, the Po River.   Significant Italian gastronomes and writers have written about the…
26 October 2023
Ingannapreti con salsa affumicata al pomodoro e mascarpone
Ingannapreti (trick the priest) or Sorpresine: fresh pasta of Romagna
Ingannapreti (trick the priests) or sorpresine, like lying tortellini, are names that refer to a type of fresh pasta that arouses curiosity from the moment you hear them. Sorpresine or ingannapreti belong to the Romagna tradition, while tortellini bugiardi or bugie to the Bolognese repertoire. Both refer to fresh egg pasta that imitates stuffed pasta,…
11 October 2023

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