Latest Recipes

There is absolutely nothing "diety" about this one. It's very, very close to the real Lasagne made in Bologna (where the dish was born), and I find this version as luxurious and decadent as the original, but a little easier and better on the eyes. In any case, I'll specify where the two recipes differ side by side. You pick. You'll make 3 things: the Bolognese Sauce (il Ragu'); the white sauce (the Bechamelle Sauce); and you'll make the Pasta sheets (la sfoglia all'uovo). Ing

Let's celebrate the Autumn and the beginning of winter! These are very easy to make, have a delicate flavour and are 100% a rare find in any restaurant or food shop, your guests will be impressed with very little effort on your part! Ingredients : 500gr old potatoes (roosters are better) 175gr chestnut flour 1 tbsp salt 1 large egg yolk Some semolina for the counter top Method : TIP: First of all you'll notice that here the egg yolk isn't optional: this is because chestnut fl

You cannot but love these! Guilt free pleasure with such an uncommon flavour. This is my version of Italian "Frittelle di castagne"(referring to the Tuscan type). You could choose a mild filling or a sweet one, equally delicious. Ingredients : 125gr chestnut flour ground twice ( = very fine) 1 egg 300gr oat milk 1 pinch of salt Vegetable oil to shallow fry Fillings: Ricotta cheese Chestnut jam Nutella Method : Using a manual whisk, mix the egg into the flour Gradually add the

Castagnaccio is a traditional autumn cake from Tuscany, made with chestnut flour, olive oil, rosemary, and pine nuts. It's rustic, naturally gluten-free, there is no added sugar but it's still sweet, and it beautifully captures the flavours of the Tuscan countryside. Ingredients (serves 12, roughly 290 kcal per serving): 500gr chestnut flour 650gr water 100gr walnut kernels 100gr pine nuts 80gr sultanas (or raisins) 1 big sprig of fresh rosemary 1 tsp of fine salt 2-3 Tbsp ol