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Traditional recipes

Ricotta donut without eggs

Recipe Donut with ricotta without eggs from 21-06-2010 Updated on 21-03-2018 This ricotta cake without eggs comes from a google search on Saturday afternoon, I wanted to prepare a dessert with ricotta that I had in the fridge, I gear up to prepare a nice soft ricotta donut, I open the fridge and.
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The best recipes

Water donut

Water Donut Recipe of 01-09-2008 Updated 09-05-2018 The water donut, famous on the web as the softest donut in the world by Adelaide Melles is a soft and fragrant cake, perfect for breakfast, or for a delicious snack with the children. I admit, at first I was tempted by the idea of ​​replacing water with milk, but then I decided to try it and a really delicious donut came out.
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Unusual recipes

Creme Brulèe

Creme Brulèe recipe of 04-05-2009 Updated on 27-08-2018 The creme brulèe which literally means burnt cream, is one of the most popular and well-known French spoon desserts. The crème brûlée is a cream based on eggs, fresh cream, and vanilla, it is cooked in small single-serving cocottine in a double boiler and then covered with sugar and caramelized thus forming a sugar crust.
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The best recipes

Tagliatelle with porcini mushrooms and walnuts

Recipe Tagliatelle with porcini mushrooms and walnuts from 10-14-2010 Updated on 11-05-2018 This morning I give you the recipe for another super fast and super good first course, tagliatelle with porcini mushrooms and walnuts, a classic autumn recipe. Sunday morning an uncle of mine brought us some fresh walnuts and with those and with some excellent porcini we prepared the first course for Sunday lunch.
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The best recipes

Philadelphia pizzas

Philadelphia pizzas recipe of 06-05-2009 Updated 11-11-2015 This recipe of Philadelphia pizzas was crazy some time ago on the forum. At my husband's birthday dinner, Elena and I decided to try this recipe by preparing the Philadelphia pizzas as an appetizer, they came out very cute, as well as very very good.
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Latest recipes

Salty sbrisolona

The salty sbrisolona is, as you can easily guess, the rustic version of the well-known Mantuan dessert. Unlike the sweet sbrisolona, ​​the savory one contains a filling which of course can be varied and customized according to taste. In this case I opted for a classic ham and cheese, but nothing prevents you from choosing more delicate fillings, such as ricotta and zucchini or more savory, such as peppers and aubergines.
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