A deliciously light fluffy sponge with a subtle nutty flavour!
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Entries by Shilpa
This is a simple, delicious sauce for when asparagus is in season.
This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d’Aosta. It is generally made with cow’s milk but in the Sicilian county of Modica it is made with almond milk.
Different versions of these fried dough ribbons can be found all over Italy at Carnival.
This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.
These are called “naked” dumplings since they are like ricotta and spinach ravioli without their pasta “clothing”. They are easy to make and delicious!
Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg.
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!