MTChallenge February: Bread, Anise and Lemon Zest Baci / MTChallenge di Febbraio: Baci al pane, anice e scorza di limone

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What is love? This month Mtchallenge challenges us with baci, Perugina’s world famous chocolate confection and with the daunting task of opening our hearts. Difficult task, tempering chocolate as exploring the darkest recesses of our hearts. Looking back I can see how my view on love has changed, through relationships and heartbreaks. Different shades of the same colour, or so it seems. Have I yet understood what love really is or will my perspective change once again? One thing is clear, however, falling in love is to love as bran to wheat and only in trust, freedom, respect and above all sharing one can find true love. I consider myself lucky having had such a love in my love, even though it’s over now.
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My first Daring Bakers hosting: Paris-Brest! / Il mio primo Daring Bakers come “ospite”: Paris Brest!

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The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.

Almost one year ago I got an email from Jenni, from The Gingered Whisk blog, asking me whether I was up for a Daring Bakers Challenge hosting. I pinched myself once, twice, took a deep breath and said yes without hesitation but already worrying about what to come up to. I have been admiring DB’s challenges since many years…I remember still being in Genoa so we are talking about eight years ago, when Daring Bakers was born. After a lot of thinking my choice fell on a French pastry classic since my favorite challenges are those involving pastry skills, and oh boy a range of skills are needed indeed to pull off a perfect Paris-Brest! Continue reading / Continua a leggere…

Chocolate, Orange and Hazelnut Vegan Tart for Nevia, but not for Mimi / Crostata vegana al cioccolato, arancia e nocciole per Nevia ma non per Mimi

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Veganism. A choice, a rigid lifestyle and to me, I must admit, a bit of a problem when it’s up to baking and desserts. Until a few months ago I never had to wonder about cooking or baking vegan, but then met Mimi and Nevia. Continue reading / Continua a leggere…

Comfort food: Buckwheat and Hazelnut flour Pie with Broccoli and Walnut filling / Comfort Food: Crostata salata di grano saraceno e nocciole con ripieno di broccoli e salsa di noci

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Last week I started working again, part time, after 10 months unemployment. It feels weird, since the blog was born it became a fulltime job for me and it’s hard to let go, even if a little. Still struggling to make my schedules meet, maybe Panettone weekend wasn’t helpful and scrambled my brain a little, I had the chance to bake some bread only once with a semi-failed experiment that turned out nicely (but in the rush forgot to take notes). This is not good. Continue reading / Continua a leggere…

Autumn Sourdough Savoury Biscuits / Biscotti salati autunnali, con pasta madre

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Autumn has crept in suddenly, without giving any notice. The leaves are still green and strangely intact on the trees, there is no trace of wet foliage on the pavements and its comforting and enveloping scent. Only a bitter cold which caught us by surprise and a leaden sky filled with sadness. The season that I’ve always loved the most is hostile to me this year. The season of chestnuts and wooly jumpers, with its warm colors and the primordial scent of the earth and damp leaves crushed under our hurried footsteps in the evening when we return home with one only thought, turning the kettle on.
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Sourdough and Hazelnut Grissini / Grissini alla pasta madre e nocciole

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After my post on sourdough crackers I thought it would be nice, every now and then, to post some recipes that use excess sourdough. There are plenty around and I think it’s a nice way to use our little blobs excesses without having to pack the freezer with sliced bread. One of my favourite solution ever, and I warn you these sticks are addictive, is grissini. Continue reading / Continua a leggere…

A celestial wreath and some secrets / Una angelica ghirlanda e qualche segreto

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Not long ago, as you all know my blog is fairly young, la Greg commented on some of my first pics on Instagram. She was so fascinated by the wreath she asked me if I was to bake one sooner or later and making a post out of it. Continue reading / Continua a leggere…