Dresdner Christstollen

Christmas season was coming again, and this year I decided to prepare a Stollen, the typical German sweet for these feasts 🙂 It is a fruit bread that originated in Dresden, and it has a long history, and like most of the recipes with long history it has changed during the years. At the beginning…

Cake with Ricotta and Lemon

This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…

Kakaòs Csiga – Hungarian Rolled Pastry, with Cocoa

If you have been in Hungary for sure you have seen this very good sweet 🙂 It’s everywhere, it’s definitely one of the most common pastries here, and if it’s well done it’s really good, and it has nothing to envy to a croissant 🙂 Unfortunately to find really good Csiga which are made with…

How to Make the Perfect Hot Chocolate :)

Why to make a post about hot chocolate? Yes, it’s a good question, in effect it’s supposed to be a quite easy thing, but if I look around there are really few places making a real good hot chocolate (I repeat: hot chocolate, not simply milk with cocoa), too many places are making unpleasant “hot…

Schwarzplententorte – Buckwheat Cake with Jam

This is a traditional “mountain cake” recipe typical of Südtirol, the northern area of Trentino Alto Adige region, in Italy. “Schwarzplententorte” is the name used in the German speaking villages (schwarzplentenmehl means buckwheat in the local German dialects, other German names for this flour are buchweizenmehl or hadnmehl), but in the villages where people speak…

Stroscia of Pietrabruna

This is one of the best cakes I ever did 🙂 I really love it and it’s so simple, but the flavor explodes in your mouth and stays for so long! It is also one of the countless old traditional regional recipes of Italy which are “traditionally vegan” 🙂 It was, at the time, a…

Castagnaccio – Traditional Italian Chestnut Flour Cake

Autumn means chestnuts, and in Italy there is a very particular and interesting traditional cake made with chestnut flour: the Castagnaccio. More precisely is a cake typical of the regions Tuscany, Liguria, Emilia-Romagna, Piedmont and Lazio, but it’s also made on Corsica island. We call it cake but it’s not really matching the common idea…

Biscotti di Prato – a.k.a. Cantuccini**

I’m sure that many of you heard about these famous Tuscan biscuits 🙂 and probably most of you heard about the word “Cantuccini” more often than “biscotti di Prato”. **Actually the title it’s not completely right because they are not exactly the same, and here I would like to talk a bit about their history…