Cooking

Custard cream recipe

Crema pasticcera con il Bimby foto di Laura Ramerini

The Custard cream recipe is the basis of pastry and is used for many preparations, from filling cakes, puff pastry, puffs to desserts spoon. The Custard cream recipe is the basis of pastry and is used for many preparations, from filling cakes, puff pastry, puffs to desserts spoon. Furthermore, the custard recipe becomes the basic ingredient to prepare other types ...

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Compote Tropea’s onions

The Compote Tropea’s onions is a tasty recipe to be prepared in the summer, where this type of onion is easily available. Excellent spread on croutons, the Compote Tropea’s onions is combined in a sublime way with cheeses, especially the most seasoned and tasty and with roasted meat. If you have trouble finding the onion of Tropea you can use ...

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Homemade fruit juices

Succo di frutta fatto in casa foto di Laura Ramerini

With the summer comes good and tasty fruit and then the opportunity to prepare homemade fruit juices The homemade and non-industrial fruit juices are genuine and rich in vitamins and minerals, because here the fruit is really present! INGREDIENTS OF HOMEMADE FRUIT JUICES: 1 kg. of fruit, excluding peel and stone1,250 lt. of water300 gr. of granulated sugar1 lemon4-5 glass ...

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Recipe of fagioli all’uccelletto

The Recipe of fagioli all’uccelletto can be both a single dish and a useful side dish to accompany meat or game. The recipe of fagioli all’uccelletto is a poor dish belonging to the Tuscan tradition and despite the name in the recipe does not appear any bird among the ingredients. It seems, in fact, that the name derives from the ...

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Panzanella Tuscan recipe

Primi. Autore e Copyright Marco Ramerini

The Panzanella Tuscan recipe is a dish that belongs to the traditional Tuscan cuisine. The Panzanella Tuscan recipe is the poor dish par excellence even if today it has become a delicacy and one of the characteristic dishes of Tuscan cuisine.   Panzanella is prepared exclusively in the summer season, is consumed cold and the ingredients are those of the season ...

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Recipe of Sicilian arancini

Arancini. Autore e Copyright Marco Ramerini

The Recipe of Sicilian arancini in particular with meat sauce is a typical and traditional dish of Sicilian cuisine. The Recipe of Sicilian arancini is a speciality known also with the name of supplì preparated with rice stuffed with meat sauce, peas and caciocavallo, breaded and fried in plenty of peanut seed oil. The Arancini o arancine often are a ...

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Sicilian cannoli recipe

Cannoli siciliani alla ricotta Italyaround.com

The Sicilian Cannoli recipe represent a symbol of the Sicilian pastry famous all over the world. In fact, anyone who visits this wonderful land can not leave the Sicilly without first having tasted the Sicilian cannoli recipe and arancini or arancine! The cannoli were originally a typical dessert prepared during the days of Carnival, today they are on display in ...

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Recipe for pesto alla genovese

Salse. Autore e Copyright Marco Ramerini

The recipe of pesto alla genovese belongs to the Ligurian tradition and is part of the category of cold sauces, easy to prepare and a flavor rich in scents, makes it queen in fact the fragrant basil that grows in the Ligurian land and fresh garlic. The original recipe for pesto alla genovese includes the use of pine nuts that ...

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The Cantuccini di Prato recipe

Cantuccini di Prato foto di Laura Ramerini

The Cantuccini di Prato recipe belongs to the Tuscan tradition so much so that it has obtained the IGP mark ( protected geographical identification ) and is therefore famous all over the world. The recipe of cantuccini di Prato consists of a sweet dough made of eggs, flour, sugar, butter and almonds that takes its name from the city from ...

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Florentine steak

Secondi. Autore e Copyright Marco Ramerini

The Florentine steak recipe is a typical Tuscan dish famous all over the world, you cannot come to Florence without having tasted it at least once. The Florentine steak is that part of meat consisting of the rib of veal, possibly Chianino, cut into the loin with fillet and sirloin, with the bone in the middle which gives it the ...

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Sicilian lemon granita

Dolci. Autore e Copyright Marco Ramerini

Today I propose the recipe for Sicilian lemon granita that I received as tradition from my father Rosario, a Sicilian DOC who in the summer prepared in the kitchen delighting us with the recipes of his land, and what he preferred to prepare us was the lemon granita! When he brought the granita to our house, after a few hours ...

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Tangerin liqueur homemade

Liquore al mandarino foto di Laura Ramerini

Tangerin liqueur homemade is an excellent digestive to serve fresh at the end of a meal to relatives and friends. The Tangerin liqueur homemade is one of those preparations that will give you great satisfaction for those who will taste it, the citrus flavor is particularly delicate and its orange color is pleasant to see. I, I must be honest, ...

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Cassatelle with ricotta and chocolate

Prepazione della cassatella

Here is an amazing typical Sicilian recipe to prepare on the occasion of Easter but not only, the Cassatelle with ricotta and chocolate. Cassatelle with ricotta and chocolate are prepared with a dough very similar to shortcrust pastry, filled with a very delicate cream of ricotta scented with cinnamon. Cooking can take place not only in the oven the one ...

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Homemade potato chips

Patate foto di Laura Ramerini

Homemade potato chips is not a dream, today it is possible to make at home without problems and of course they are more genuine than those bought.To make it lighter, you can also prepare the chips in the oven! To prepare homemade potato chips you need to follow some simple but essential precautions, some tricks with elements that we all ...

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Cream of fennels and potatoes

Primi. Autore e Copyright Marco Ramerini

Winter is the ideal time to prepare soups, today we will see specifically the cream of fennels and potatoes. To prepare the cream of fennels and potatoes, it will be necessary short while, just the one to cook the vegetables and all it is ready to be enjoyed in a few steps. INGREDIENTS FOR 4 PEOPLE OF THE CREAM OF ...

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Bean and tomato soup

Primi. Autore e Copyright Marco Ramerini

When the temperature drops suddenly in winter, there is nothing better than warming up with a nice plate of bean and tomato soup. Let’s say that bean and tomato soup is our favorite dish and therefore this recipe has been tested countless times. However, if you want to enrich the soup even more and make it creamy you can also ...

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Panforte italian recipe

Dolci. Autore e Copyright Marco Ramerini

The Panforte italian recipe is a Christmas cake from the Tuscan city and in particular from the city of Siena. The main ingredients to prepare the Panforte italian recipe are spices, dried fruit, candied fruit and honey. TUSCAN PANFORTE INGREDIENTS FOR A ROUND BAKING PAN OF 20 CM IN DIAMETER: 100 gr. of acacia honey100 gr. of granulated sugarabundant icing ...

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Pandoro italian recipe

Dolci. Autore e Copyright Marco Ramerini

Pandoro is a typical Italian recipe that is prepared for Christmas and New Year. Preparing homemade Pandoro is possible and this is a recipe with a unique dough and therefore easy to make. INGREDIENTS FOR A PANDORO WITH A MOLD OF A 750 GR. : PRE-DOUGHT: 15 gr. of fresh yeast1 teaspoon of sugar20 gr. of Manitoba flour20 gr. of ...

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Ribollita typical Tuscan recipe

Minestra-di-pane-impiattamento-di-Laura-Ramerini.jpg

The Ribollita typical Tuscan recipe is a poor dish handed down to us by Florentine peasants based on vegetables and in particular black cabbage, savoy cabbage and what nature offered at the time. The Ribollita typical Tuscan recipe is a soup rich in vegetables (main dish) which, once ready, is poured directly on slices of stale bread becoming an amazing ...

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Stuffed cotechino in crust

Also this year for Christmas I will prepare the recipe of the stuffed cotechino in crust, it was so successful last year that I will cook it again this year. Stuffed cotechino in crust is prepared using puff pastry or brisee pastry, spinaches and speck. INGREDIENTS FOR 4 PEOPLE: 1 pre-cooked cotechino di Modena of 500 gr.1 rectangular puff pastry ...

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Homemade Italian pizza

Pizza. Autore e Copyright Marco Ramerini

Preparing homemade Italian pizza is not that trivial. To prepare an excellent homemade italian pizza it is really necessary to use the right ingredients, respect the doses and work the dough a lot. I personally use 00 weak flour with which I always get excellent results and I digest better. INGREDIENTS FOR 4 PEOPLE OF HOME MADE PIZZA: 700 gr. ...

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Gingerbread cookies

Biscotti. Autore e Copyright Marco Ramerini

The gingerbread cookies are a Christmas tradition that is born especially in the Nordic European countries. The original recipe involves the use of molasses which has a dark color and pungent flavor, typical of these cookies but you can replace it with some honey. INGREDIENTS FOR TWENTY CHRISTMAS GINGERBREAD COOKIES: 350 gr. flour 0060 gr. granulated sugar1 egg60 gr. brown ...

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Béchamel sauce

The Béchamel sauce is one of the most famous sauces, mainly used in the preparation of important dishes like lasagna, cannelloni and flans. The Béchamel sauce seems to have originated in France, the name derives from the Marquis Louis de Bechamel who invented it in the early 1700s but there are conflicting opinions on this. But it seems that this ...

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Lasagna in the oven with ragù

Primi. Autore e Copyright Marco Ramerini

Lasagna in the oven with ragù is a typical Italian first course to prepare for important lunches like the Christmas. It is possible prepare the lasagna in the oven with ragù also the day before. Lasanga consists in egg pasta sheets stuffed with ragù sauce, béchamel and grated cheese. But, Lasanga can be prepared also only use of vegetables and ...

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Ragù alla bolognese

Primi. Autore e Copyright Marco Ramerini

The ragù alla bolognese is a italian sauce used to flavour pasta or to  make tasty lasagna with béchamel sauce and parmigiano. To prepare the ragù alla bolognese is required know some secrets to make a sauce unique. The minced meat must be top quality and mixed half veal and half pork. If you want to get an even tastier at ...

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