A few days ago we announced that we would prepare a cake with Sicilian oranges. As we like to keep our promises :-), today we will present you this fragrant cake, the Pan d’arancio.
To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type of blood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.
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The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.
Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna, North Italy. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.
Thanks to our dear friend Sergio Rossi for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to Pasticceria Cioccolateria Chocolat (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.
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This lemon ricotta cake is so moist and so delicious, we are sure you are going to love it. It’s perfect for a healthy breakfast or as an after school snack for the children (like ours :-)) who already started school!
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This week’s recipe comes from the city where my daughter was born in, the beautiful city of Mantova. I prepare this tart very often, being related to many fond memories and even because it is very simple and genuine.
The name “Sbrisolona” comes from the local dialect and it means crumbly.
According to the local tradition, this tart is served by breaking it into pieces, together with a cup of coffee or dipped into a sweet dessert wine.
There are many versions of the Sbrisolona but the following recipe is the original, the one I brought with me from Mantova, already 11 years ago.
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