August to late September is wild blackberry season in Campania and at my family’s home there are tons of them, you just need the patience to pick them because there are thorns all over the bush, but trust me it’s worth it. The amount of sugar added depends on the […]
A super simple recipe, basically an Italian version of JELLO with cream and vanilla. Since the active ingredient is Gelatin you can use espresso cups for small whimsical rounded portions, maybe a martini glass or, a cute bundt pan, the point is you can use your imagination with the vessel. […]
The secret to this recipe is after baking, FREEZE IT, unmold and serve it chilled and most importantly NO SPRINGFORM PAN. I personally prefer the filling more so than the crust so I literally just spray the inside of the cake pan I’m going to use and lightly coat it […]
You could use what is ejected from a store bought can of whipped cream, that expires in THREE MONTHS and can contain as many as TEN INGREDIENTS….OR… make your own fresh in less than 5 minutes with just 2 ingredients.
My favorite homemade sandwich is fried pizza dough filled with: Arugula, Prosciutto, Fresh Mozzarella, and a dollop of Smoked Ricotta. It’s typically a street food served at feasts. I had one in Castlefranci at the feast “Notte de la Focalenzia” it was in December and there were bonfires throughout the […]
Pizza one of the most popular flat breads in the world. Can be topped with anything savory or sweet. My favorite toppings are ricotta with pesto and prosciutto with arugula or the classic Margherita-tomatoes with cheese and basil. The trick to a good dough is time and patience.
No one, myself included is a fan of talking about weight. Last year I took little care of what I ate because if we were all gonna die of Corona who cares what you look like in a casket or as a pile of ashes in an urn. Horrendously morbid […]