Category: Recipe

Certosino Bologna Chartreuse cake

16

Dec2018
With the Bologna Certosino (Chartreuse cake) I want to introduce you to a typical Christmas cake of Bologna cuisine, with almonds, pine nuts, unsweetened chocolate, and candied fruit. It is almost unknown out of Emilia-Romagna region: sadly, the fame of many regional cakes is clouded by industrial products, which ... Read More
16/12/2018Carlotta Conti
gnocchi ripieni di carne meat stuffed gnocchi

12

Dec2018

MEAT STUFFED GNOCCHI

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The meat stuffing of this gnocchi is very similar to the one of Ascoli olives, a skilled mix of meats cooked in a soffritto, whose taste is made lighter by a touch of lemon zest. The only complicated phase is finding the procedure to fill the gnocchi; I think ... Read More
12/12/2018Carlotta Conti
Brasato al Barolo Beef braised in Barolo wine

07

Dec2018
After the chocolate truffles, “Braised Beef in Barolo Wine” is another recipe from Piedmont. It is a delicious dish, a real comfort food in the winter chilly days. Braised beef is usually accompanied by a steaming polenta, on which you can pour the magnificent sauce. Barolo is a ... Read More
07/12/2018Carlotta Conti
chocolate-truffles tartufi al cioccolato

07

Dec2018
These chocolate truffles are ideal presents at Christmas time: they are really a very nice and personal gift for someone you love and they show all the love and appreciation you have for the recipient. They look complicated because of the long resting time it is required for the ... Read More
07/12/2018Carlotta Conti
Chestnut soufflè/soufflè di castagne

03

Dec2018

CHESTNUT SOUFFLÉ

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I had the idea to re-propose the chestnut soufflè from the reading of an old recipe of Pellegrino Artusi. I was looking for an intriguing way to deal with chestnuts, and this usage of fresh chestnuts was very appealing to me. In contemporary recipes, even of soufflès, the ingredient ... Read More
03/12/2018Carlotta Conti