One of the many aspects I love about running the Feast Italy is the incessant product tasting of new ingredients.. and old ones too. Trying products from all over Italy gives me the opportunity to experiment, but also add a whole...
A quick and easy hazelnut loaf (or bread) to indulge at breakfast or with your afternoon tea. We use raw hazelnuts to make our own meal, leaving the skin on for a very good reason: it's full of antioxidants and all kind of...
A delicious cake, ready in about an hour and gone in less than a day. Recipe? Right here below: Ingredients 150g Dark Chocolate. We used Amedei Toscano Black 70%150g Unsalted Butter200g Brown Sugar35g Cocoa Powder - sifted85ml Hot Water100g Raw/Toasted...
Spending 8 years in Australia opened our minds to many things but when it comes to baking, almond meal surely was the biggest discovery of all. Oblivious to its use in the kitchen, we started trying little blueberries friands in coffee...
San Marzano tomatoes are renowned for their sweet, low acidity, and pulpy nature, making them perfect for creating flavorful sauces.According to the Associazione Verace Pizza Napoletana, the true and original Neapolitan pizza can only be made using San Marzano tomatoes;...
Here’s one thing you don’t know about me: I love to bake. Like, truly. I find it therapeutic, and it is my version of meditation. Nothing too fancy, mostly traditional, regional recipes or something I grew up with. These you...
