Braised Beef Agnolotti
Braised Beef Agnolotti: Braised Beef Agnolotti is a typical recipe of Piedmont cuisine. A slow recipe and suitable for the whole family.
Egg
Choux pastry and Beignet
Choux Pasta and Beignet: The past choux is a basic recipe of pastry, a light and delicate pasta, used for profiterole, éclairs, zeppole.
Custard
Custard: Eggs, milk, sugar, flour, few ingredients to make one of the most loved and known creams.
Mimosa cake flavored with cinnamon
MIMOSA CAKE WITH CINNAMON: classic dessert for women’s day flavored with cinnamon. Try it!
Shortcrust pastry
Shortcrust pastry : Shortcrust pastry is one of the basic doughs of pastry. It is used to make pies, biscuits, pastries, etc.
Stuffed baked potatoes
Stuffed baked potatoes: an exquisite, easy and tasty second course that conquers any palate. Suitable for any occasion!
Arancini with orange
Arancini with orange: I reinvented classic Sicilian arancini and would be great as an appetizer. Try them for the New Year’s Eve!
Pasta omelette with ‘nduja
Pasta omelette with ‘nduja: I show you a recipe very easy and quick, slightly spicy taste. Try it!
Spanish eggs
Spanish eggs: My boyfriend often told me about the “Spanish egg”. In his family is a dish that is often prepared and that he loves very much. So I decided to let me explain the process and try to cook it. Try it for yourself and tell me what you think!
Apple pie by Jacopo Mariutti
Apple pie by Jacopo Mariutti: I tried the recipe for James, you see also how.