Tortina al pomodoro

It’s not pizza. It’s not a tart. And it’s definitely not a quiche. It is a delicious piatto di mezzo or contorno, served alongside anything grilled. I developed this recipe using a yogurt-based dough and added in some coarse polenta, giving this rich dough an unbeatable texture: it is both…

Cascata di fragole

For the meal that we prepared for friends, photographed for Taste Magazine, we wanted a great dessert for a late lunch: satisfying and simply delicious. The essential ingredient in this dessert is meringhe: pasteurized egg whites with sugar, whipped high and then baked at a low temperature. You simply leave…

Pollo alla diavola

Servings: 6-8 We’ve been grilling this flavorful dish for years. It’s especially nice now in the Spring and into the early summer when we still have lemons left on the trees. The chicken is marinated in sage,¬†pepperoncino and lemon from the garden, along with a lots of garlic. Lemons are…

Meringhe- a web exclusive!

The dolce that I created last summer, a concoction that included fresh fruit, gelato and crema pasticcera during our stay with family in Trento called for the freshest meringhe we could find, so Albina (my host mother) went out and made a special trip to her most trusted pasticceria in…