The recipe of the base of my crostata is from my Grandma… and you know well, that grandmothers measure everything “by eye”, but above all, with the heart! I recommend you to take the amount of  flour as an indicator, the quantity can change according to the type of flour...

The scent of tradition, La Pastiera Napoletana is a typical Easter dessert. A base of shortcrust pastry that lulls a mix of lemon cream, ricotta and cooked wheat, perfumed with many aromas such as cinnamon, orange blossom water, testimony of Arab domination in Campania. Sorry if the cedar candid is...

A good Torta di Mele is a considerable part of our domestic happiness! Jane Austen I totally agree … during cooking it leaves a sweet scent! When you eat a slice of this cake for breakfast, it is softer than the pillow you just left in the bed! My Torta...

Migliaccio Napoletano….It is prepared every “Martedi Grasso ” with Frappe, Castagnole and Sweet Ravioli for the buffet of Carnival desserts. My husband’s grand father used to say that the Migliaccio was once prepared with the “mile”, the cereal from which the name Migliaccio takes the name; which over time has...