Food Science and Molecular Gastronomy
You must know that my relationship with Valentine's Day has been a kind of on-off. In the past years, I followed different waves depending on the stage of my life. Today, I will tell you the story of my Valentines. Follow me till the end: there is a special recipe created for my beloved readers :)
Read MoreAs for any traditional recipe, the original version of bonet, as chocolate Piedmontese pudding, is almost impossible to find. I am quite sure each family has a special recipe that is passed from generation to generation.
Read MoreAfter the super nerdy post of Thuesday, I found appropriate to conclude the week with a feeling-good recipe. So, I prepared some shortcrust pastry to make one of my favorite comfort food: occhi di bue (literally translated as beef's eyes). Before freaking out, you should know occhi di bue are typical Italian pastries, made of shortcrust pastry and jam. One pastry is made with two discs of pastry (one of them has a hole in the center, resembling an eye) filled with jam. A simple recipe that requires excellent ingredients (e.g. a good shortcrust pastry) for a great outcome.
Read MoreAfter the complex recipe of Panettone, I thought I own you a much simpler recipe, still very indulgent though: panna cotta. This Italian dessert is one of the best use I know of gelatin ;)
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