Serenella revealed her recipe at last (under torture). The Bonet (perhaps the name comes from a word for “hat”?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!Read Recipe »
This is one of Tina’s father’s signature dishes. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.
The classic “biscotti” as they are often known in the US (in Italian, this just means any “biscuits”). Using the finest flour available (Italian “00” is the best) results in the most mouthwatering bicuits.
Moist Apple Cake Linda Owens wrote: “This is a terrific, flavourful and very tasty moist apple cake … Use a 9 x 13 pan as it’s a big recipe … but...” Tate wrote: “Made this cake for the first time, and used the recipe without reading all the comments. Recipe does NOT say what size cake pan, so I...” Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article” Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article”