These Gingersnaps are just as they should be, thin, buttery and crunchy all the way through. The flavour of ginger is perfectly balanced with the brown sugar and spices and I have had to give most of them away to friends to avoid eating …
One would think that I have made Cantuccini many times considering I lived in Tuscany for 14 years before moving to Rome five years ago. The truth is that I made them this week for the first time. I tried a couple of recipes, and …
I recently made some decorated cookies for Peppino Capuano Jewellery in occasion of ‘La Vendemmia 2017’. “The excellence of the best international wines encounters the exclusivity of the luxury boutiques in the fascinating setting of Via Condotti and Piazza di Spagna”. La Vendemmia is an exclusive …
I love Persimmons! I love the soft and juicy Hachiya variety and these are the ones that are perfect for baking. I also love the hard Fuyu variety because you can eat them like you would an apple. If you’ve ever eaten an unripe persimmon you probably haven’t …
When you live overseas, you often have moments of nostalgia which invariably include craving a food or flavours from home. Although I’m not one to eat chocolate bars on a regular basis, if I could arrange a steady shipment from Australia it would be for …
Brutti ma Buoni are a chewy and crunchy biscuit or ‘cookie’, consisting basically of meringue and hazlenuts. Their origin is from Gavirate (province of Varese) in Lombardia, dating back to 1878. Their name comes from the way they look, and it literally translates to ‘Ugly but Good’. …
There is a wonderful food store across the street from where I live that sells bags of very addictive Italian Red Wine Biscuits. They are much smaller and thinner than when I make them, but eating one just leads to you reaching for another and …
Nothing screams comfort food more than a chewy, chunky chocolate chip cookie, obviously enjoyed with an icy cold glass of milk. I have made two versions, one with dark chocolate and walnuts, and the other with white chocolate and Brazil nuts. I had planned on making …