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The pizza with cornice padded is a delicacy remarkable, and it's spreading a bit’ of years in some pizzerias. It is a normal pizza, made with dough and stuffed as you like, just like any pizza worthy of the name. The peculiarity lies precisely in its cornice, which is stuffed, usually with cheese and...
The calzones in the oven is a mini version of the classic calzone: small half-moons of dough for pizzas, perfect to be served as an aperitif or appetizer. With this dose I have come 12 using a pastry rings from 10 cm, but if you prefer an even more mignon (or vice-versa, a larger one) choose a different...
The croissants and yoghurt are briochine sofficissime and very easy to do. It is a recipe without butter, then your cornettini will also be rather light, perfect for a breakfast or snack and super tasty. You can farcirli with nutella, if you like, or with home-made jam. As for all leavened products,...
Sandwiches cottage cheese may seem very special, but in reality are very reminiscent of the classic sandwiches to the milk. I got the recipe here, Erica is always a guarantee 😛 Lightweight and super soft, they are perfect for any occasion: you can match it both with fillings of sweet and savory and serve...
The pizza cacio e pepe is sort of an homage to the cuisine of lazio and the classic pasta cacio e pepe. For this preparation I used the technique of the well-known pizza chef Stefano Callegari, or cooking in the white of the shell of pizza with ice! On the disk of the pizza before being baked lie down...
The bread turmeric is a bread by the color, which is very characteristic, because it is clearly tending to yellow, and the particular taste, with a delicate aftertaste is spicy and slightly amarostico. You can combine it with cold cuts, cheese or savory meat dishes. Turmeric is a root from a strong depurative,...
Here's another recipe that I wanted to try: the Polish'aversana. It is a cake, typical of campania, but specifically (as you may have guessed from the name) of the city of Aversa in the province of Caserta. The dolce was born in the 20's and owes its name to a sister of Polish origin that suggested the...
The chocolate croissants, I imagine, do not have need of presentations... When I saw the ricettaquì I have not been able to resist, and I have them due to prepare immediately! The preparation, like all leavened products, it is a bit lunghetta, but I assure you that it will be worth it: you will have...
The brioche dough is no mixture of sweet bread very popular in all the pastry shops of the world. Not everyone knows but this pasta is also called a “dough” base, this is because with the addition of ingredients and different processes allows to be used in many different preparations. Most are the usual...
These corn dog muffins are the small version of the corn dogs that I tried to make a little time ago. In this recipe the corn dog instead of staying on the sticks, they are cooked in ramekins for muffin is similar to a muffin. They are not fried, but baked in the oven and the hot dogs are not made whole,...
Krumiri or scabs are the typical biscuits of piedmont, precisely in Casale Monferrato, created in 1878 by the confectioner Domenico Rossi. Of course, the recipe for Krumiri in the house is top secret, but online there are versions more or less identical, which report this as a recipe similar to the original....
