
It’s not only chocolate spread!
Pistachio is high in protein and healthy fats and a good source of nutrients, too. Its exotic taste is very versatile and suitable for a thousand different recipes of bakery and pastry.
Pistachio is high in protein and healthy fats and a good source of nutrients, too. Its exotic taste is very versatile and suitable for a thousand different recipes of bakery and pastry.
On the surface, it looks like a simple dessert to make by seeing its few ingredients, but it hides some small pitfalls in preparation.
They are called “Savoiardi” in Italian, from the House of Savory, Italy’s last monarchs. They are light, fluffy Italian sponge finger biscuits with a very long history, dating all the way to the 1300’s.
One of the most traditional Italian menu can help us to make a very smooth and delicious shifting: we’re talking abt bean and pasta soup, with its countless variations.
Beautifully balanced in taste, Burrata is a perfect blend of contrasting textures working together to create a landscape of soothing delights. From the outside, it
These weeks, we’re cooking from the pantry more than ever, and we’re concerned about keeping it always stocked with staples. Canned Tomatoes are definitely a staple
Most of us already know how many beneficial virtues Extra Virgin Olive Oil has. It contains powerful antioxidants and beneficial fatty acids that help fighting
You may have cooked pasta many times, but have you ever cooked it perfectly? Let’s have a look at the main tips to find out
February 14th is Valentine’s Day, the Day of Love. Everywhere in the world, it is a special day for all and sundry. Be it school
Originally from Tuscany, The Cantucci, also known as “Prato biscuits”, are now widespread and prepared throughout Italy. They were born from a very ancient recipe,
Cream with mascarpone cheese, ladyfingers and coffee: this mix is the secret behind the best-loved, best-known and best-selling Italian dessert on Earth.
During the Christmas Holidays, every kind of delicacy lays the tables of Italians. Each region produces its own specialty, in a triumph of spieces, dried