Zabaglione is a classic Italian custard served either as a dessert or as a garnish of several sweets and cakes. This egg and sweet wine cream is particularly popular during Christmas and Easter time and paired with traditional cookies like Savoiardi and Amaretti, and also with berries and chocolate. Beyond its deliciousness, Zabaione is also the protagonist of an exciting history: here the traditional recipe and the history!
The Dauphinoise potatoes is a traditional French recipe typical of the Dauphiné region. This dish is real comfort food: the potatoes are slow-cooked into a herb-flavored cream and milk mixture, until brown and crispy with a soft and delicious heart! Here the recipe and history of Gratin Dauphinoise!
The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!
Vichyssoise is a cream soup we all know, and probably we have tasted at least once in our life. But, its popularity is its strength and its weakness all at the same time. Honestly, if your experience is limited to canned Vichyssoise, it’s time to prepare the authentic Vichyssoise: It’s easy to make and delicious!
Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
The Crema Catalana recipe is a classic of the Spanish cuisine, worldwide famous, but often confused with another culinary masterpiece: the Creme Brulee.
This dessert is great for all the occasions: the end of a family dinner as a little sin before going to bed! The cream is enriched with a thin crust of caramelized sugar, crunchy and delicious.
Here the recipe and the history of Crema Catalana!
This Coconut clam chowder recipe originates by my love for the traditional Thailand’s coconut soups. The first time I ate a Thai coconut soup was in 2002. I ‘ve been in Ko Lipe, a little Island on the West coast of Thailand, and it has been love at first time! So, when I think about the South-East Asia, and I desire a good clam chowder at the same moment, I like to prepare this recipe. The briny flavor of the clams is perfectly balanced by the sweetness of the coconut milk and the spicy hot taste of the chili peppers. Sometimes, at the very end, I like to add a squeeze of lime juice, but this is a personal choice!
This cream of mushroom soup is the appetizer I prefer at the moment! I love to prepare this smooth and delicious cream with Shiitake and Cremini mushroom, but it will be tasty with your preferred mushrooms as well. Havarti cheese and mint give a particular taste, rich and fresh at the same time!
Raspberry tiramisu! In my childhood, classic tiramisu has been my preferred dessert; I was never tired of that delicacy. Personally, this berries variation is even better than the classic recipe. I love the traditional fluffy Mascarpone cream paired with the sweet and sour of raspberries, and the Italian ladyfingers poached into a creamy chocolate melt.
This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.