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Christmas

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
Nonna's special tiramisù recipe
The special tiramisù recipe of Nonna Sara
Nonna's special tiramisù is a recipe we had lost and recently found again. So many of her recipes brighten tables that are not our own. Nonna left few written recipes compared to her enormous repertoire. On the other hand, she shared them by letter with other women and as many as she received. Or she exchanged them with…
19 December 2022
Fish cappelletti. Romagna stuffed pasta
Fish cappelletti of Adua. Romagna stuffed pasta
Some flavors evoke positive thoughts related to people who loved us. Cappelletti di Magro makes me think of Adua. She and her home tailoring lab are among the fond memories of my childhood and adult life. Cappelletti of Romagna Cappelletti is a stuffed pasta typical of Romagna. The name literally means "little-hats". You can find cappelletti filled with meat…
13 December 2022
Bologna cheese flan recipe
Cheese flan, typical recipe of Bologna and Romagna
The modern version of the cheese flan recipe combines many flavors; the original recipe calls for Parmesan cheese only. This recipe, typical of the tradition of Bologna and Romagna, allows me to tell why Bologna, the capital of Emilia-Romagna and located in the Emilia part of the region, has a heart that is a bit Romagnolo. A…
19 April 2022
Nougat semifreddo with chocolate drops
Nougat semifreddo with chocolate drops
With nougat semifreddo, there is an almost familial connection. Semifreddo and, in general, spoon desserts make me think of the lunches that never finished when the adults stayed at the table for hours. And if the occasion was official, even we children had to remain seated until we were expressly authorized to leave the table. Those were other…
4 April 2022
Pere cotte all'alchermes
Alchermes poached pears filled with mascarpone cream
Poached pears in alchermes, and cooked fruit in general, recall me the old-fashioned cuisine. When fruit, stored in boxes for the winter, was always present on the table. Fresh and in season, or cooked. Today, I eat less fruit than I used to and, consequently, buy less. And to think that until a few decades ago, when I…
10 February 2022
Portuguese milk pudding, a traditional Italian dessert
Portuguese milk pudding, a traditional Italian dessert
What is a tradition? A habit, a repeated behavior? Be careful not to confuse ritual and tradition. Tradition has to do with the transmission of memories, knowledges, and patterns of behavior from one generation to the next. The food, cooking it, serving it,  sharing  it is part of the tradition of family and social heritage that we pass…
19 December 2021
Wrapped cotechino sausage recipe
This roast has always been a favorite at my family's Sunday lunch. Cotechino is a typical pork sausage from Emilia. Wrapped Cotechino is a recipe that, over the years, I have served at lunches and dinners to make a good impression on my guests. A robust roast, of substance, perfect for the cold season. A sausage wrapped in a…
12 December 2021
Panone: the Christmas cake of Bologna
Panone recipe: the Christmas cake of Bologna
Panone and Certosino are the typically baked cakes of the Bologna Christmas tradition. Similar yet different. Both recipes belong to the typical Northern European tradition of Christmas cakes made with dried and candied fruit. Again, both have a rich and somewhat old-fashioned taste but, unlike what you might imagine, also a contemporary flavor. In these recipes, you won't find any…
5 December 2021

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