Ingredients for a 22 cm (8-9 in) tart pan...

In the small town of Vignola, near Modena (not far from Bologna) lies a small pastry shop called Pasticceria Gollini. The Gollini family owns this place since 1886. Roughly 100 years ago pastry chef Eugenio Gollini came up with a...

Italian chocolate sponge cake with vanilla syrup, filled with raspberry jam, finished with whipped cream, fresh raspberries and dark chocolate flakes. This cake is on the easy side. Once the Italian sponge cake and the syrup are done, it’s just...

The zelten is a sweet bread with nuts, typical of the Trentino Alto Adige region (far north of Italy), and it is traditionally made during the Christmas period. There are many different versions, and it seems that each family has...

“If it ain’t broke, don’t fix it.”. I love that quote. Why make life difficult when something is already working? This time I could not resist though 😁 After I discovered the Claudia Roden’s Orange Cake I started to develop...

When I was in the Apulia region (the heel of Italy) on holidays I tried these pastries called Mochas. They are like eclairs but shorter, filled with a coffee flavored custard cream and whipped cream. The top of the bignet...

Unusual combinations in this no-bake Pink Grapefruit and Cinnamon Cheesecake. The inspiration came from a book I recently purchased: “Flavor Thesaurus” by Niki Segnit. It is not a recipe book. The book talks about different flavors, foods and spices, and...

This is the first dessert recipe I ever learnt . The year was unspecified but I was young and I only saw pastries at 5 am after a night out clubbing. A friend’s girlfriend taught me her recipe. I decided...

This must be the most silly translation ever, but I haven’t come up with anything better. First thing first, let’s talk about the babà. The babà is a typical dessert from Naples but its origin are to be found in...

I developed this recipe with a famous chocolate and hazelnut spread. I want to emphasize that I am in no way connected to this product and this is not an advert. I am not against the use of this types...

This Neapolitan migliaccio recipe is the first recipe that I write in English from scratch. Lockdown for COVID-19 in Italy has just ended, although with many restrictions. During this period it was pretty hard for me to keep posting recipes...

I wanted to try a sponge cake (Pan di Spagna) with cherries in syrup inside. I opted for a shortcrust shell with a modern look. Inside I would put the disc of sponge cake with cherries, moist with a Kirsch...