Focaccia stuffed with ricotta.

Focaccia à la ricotta et tomates

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Recently, I have the impression that I’m running late. Indeed, it has been a while, that I didn’t feel so tired. I apologize for not having replied to your comments left on my last recipe. I will do my best to do not let it happen again. I’ll share with you this yummy recipe of focaccia stuffed with ricotta, my sunshine of a beautiful day of late summer. Did I catch up? Continue reading

Savory bread with grilled vegetables

savoury bread with grilled vegetables

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I’ve noticed that lately I’m making more cakes…that would be due to the summer fruit and beautiful sunny days effect kicking in. It’s certainly true that I could keep on posting (and eating) only cakes, but today I’ve pushed myself to use my flour for a savory recipe. Continue reading

“Panino”. Prosciutto di Parma, figs and goat cheese with beet bread.

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I often feel like I’m late, from many point of views. Is this the fault of the jet-leg from Italy to Canada? Or maybe I’m just a little bit dizzy? I didn’t realize that the blog “Le blogalline” indeed had announced a contest. How is it possible? This has been a tough period, but I’ve tried to catch up for all the time I’ve lost. Continue reading

Kamut and yoghurt bread

le pain de kamut et yaourt

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Since I’ve started my blog, which means 6 months ago, the list of my preferences on the left side of my laptop’s screen has grown enormously. In fact, I keep a large number of recipes taken from other blogs that I want to try myself. When I write in my comments: “I’ll do it again,” it’s not just small talk, I really intend to try it. Continue reading

My version of savory Kranz Cake with pesto

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Some months I saw on Angie’s blog this amazing sweet bread, almost a cake, that immediately captured my attention. I had never heard about this “Kranz Cake”, but when I did some research I immediately realized that I was one of the few who didn’t know what it was. I still remember that Angie replied to my enthusiastic comment inviting me to make it again.
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Salty Focaccia with milk and ginger.

focaccia salée avec lait et gingembrefrench version english version italian version (scroll down)

In Italy we grow up eating focaccia, we enjoy it at any age, at any time of the day. You can imagine how much I miss it. In my country, maybe it would never came to my mind to prepare it, but since I’m here I wanted to try. After several disastrous attempts finally I found the texture that I was looking for. Continue reading

Small rolled tahini buns

Tahini sweet rolled buns

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The airport is a place that I like a lot. Both I leave and I arrive. I like it. The airport is also the place that moves me the most. I’m able to shed a few tears, indeed, even looking at the greetings of others whose stories I imagine. I remember that one year ago when I was at the airport waiting for two friends, I started to cry watching a family that, in my imagination, met after many many years. Continue reading