Handmade :: Pesche all’alchermes :: Cream Peach Cookies
A tavola con Appetibilis / Coquinaria

Handmade :: Pesche all’alchermes :: Cream Peach Cookies

Cream Peach Cookies ⭐ Recipe in EN… Le pesche all’alchermes sono un classico dolcetto della tradizione italiana. Di origine romagnola, ma diffuse in tutte le regioni italiane, mi ricordano l’infanzia perché presenti un po’ in tutte le feste, dal Natale alla Pasqua e poi alla Festa della mamma. Sono delle semisfere di biscotto ripiene di … Continue reading

Sara’s Waffles… Love on a shoestring
Coquinaria

Sara’s Waffles… Love on a shoestring

Pizzelle, ferratelle, neole, coperchiole or cancellate describe the same Abruzzese pastry – names change according to the area they are made. They are diamond-patterned waffles whose ingredients are very simple: eggs, wheat flour, sugar, lemon and extra virgin olive oil. They are usually offered two by two and filled with sweet stuffing. You cannot make … Continue reading

Weekly Nibbles :: 1960s Vintage Food
Food & Style

Weekly Nibbles :: 1960s Vintage Food

    It’s from the mood of this ‘Culinary Dolce Vita’… ‘L’Eleganza Del Cibo’ Exhibit To Explore Relationship Between Food And Fashion : News via Fashion Times The recipes of the 60s are defined by strange chicken dishes, the continued domination of Jell-o and… 10 Recipes That Defined the 1960s — Recipes of the Decades … Continue reading

Handmade :: Sara’s Cicerchiata – It’s Carnival Season!
Coquinaria

Handmade :: Sara’s Cicerchiata – It’s Carnival Season!

“Cicerchiata” cluster-cake is made up of tiny sweet dough fried beads. They are slathered with honey and decorated with almonds and colourful sugar bits. This cake is widely popular in Southern Italy, with subtle variations but with different names: in Campania it is called “struffoli”, in Calabria “cicirata” or “turdiddi”, in Umbria and Abruzzo “cicerchiata” … Continue reading