The Baita di Savoiardi, more than a real recipe, is an idea to create a centerpiece that is delightful to the eye and to the palate, to spend a cheerful afternoon with children or friends, to create a themed decoration for your home during the holiday season ... The proceedings, albeit a little bit; long, it's very simple and looking at the step-by-step photos you won't have any problem building your cabin.

Recipe Spaghetti with prickly pears of 09/16/2016 Updated on 09/01/2018 The spaghetti with prickly pears are a preparation that the girls in the office initially rejected. The idea of ​​the dish I was going to make discouraged them but as I prepared I saw them curiously turning around.

Recipe Focaccia with stracchino and tomatoes from 19-10-2007 Updated 05-04-2019 Yesterday afternoon, while zapping, I saw a report on the focaccia festival in Saviano, near Naples, on TV, I saw all those focaccias and I immediately wanted to leave the house and go to Saviano to be able to bite into one!

Recipe Plum jam from 07-09-2016 Updated 08-09-2016 The plum jam surprised me, when I prepared it I was a bit skeptical not believing it could meet my tastes, then curiosity yes is made ahead and luckily I made it. In the last few weeks I have been making my grandmother duck with all the preserves I am preparing, just a pity that time is short.

Recipe Potato bread braid with herbs of 11/16/2009 Updated on 08/31/2018 Since I got married I have no more time to prepare bread at home; Saturday having a full day at my disposal I made the bread with olives and I made potato bread for the first time.

Gourmet Panettone recipe of 07-12-2013 Updated on 12-09-2017 The gastronomic panettone is one of those things that during the Christmas holidays or a buffet must never be missing, it is a brioche dough dough called pan canasta stuffed in alternating layers with various flavors. So I tried to prepare my first gastronomic panettone so as to test it before bringing it to the table at Christmas, I found it really delicious even if I stuffed it with what I had in the fridge at that time;) I recommend you prepare the pan canasta the day before, and in any case to cut it and stuff it when it is completely cold and eat it only after at least a couple of hours so that all the flavors blend.