Last Sunday I made this typical Modena cake, filled with walnuts, honey, and rum for a family celebration, and it was a total success. This summer I went to Bologna and bought a book of typical recipes from Emilia Romagna, which is very good: La Grande Cucina Regionale Italiana: Emilia Romagna by Daniela Guaiti. I hadn’t prepared any of the…
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Nougat semifreddo with fresh fig and a hint of rum
It is infinitely easier and more practical to prepare a good semifreddo than a third-rate ice cream. So, if you feel like a change, to set aside for a moment the most typical summer dessert, without having to give up that frozen touch on the palate, which is so appreciated with the heat we are having these days, this dessert…
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Fusilli with mint aroma, honey, mató cheese, walnuts, and bacon bits
Today, I bring you a Catalan-Italian combination that is a winner, since I have returned to Sabadell. Fusilli with honey and mató, a typically Catalan product, but one that you can substitute with ricotta or cottage cheese. Don’t be scared and think that I’ve started making mixtures like a children’s party of Fanta-Nutella-potato chips, because no. It is delicious and…
