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…
