Crisp, golden biscotti infused with bright citrus notes, delivering the perfect balance of zesty freshness and satisfying crunch. Made to be dunked, they come alive when paired with your favorite coffee, making every bite a cozy Easter indulgence.

Scorri a basso per l’Italiano Serves 2 Baby ravioli or raviolini don’t have to be used for soup only. Today I made them in this spicy creamy cauliflower sauce and they were delicious. Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 50 gr diced red onion 315 gr parboiled cauliflower flowerets chopped small 2 tbsp vegetable broth 3 tbsp heavy cream Minced hot pepper paste to taste (or hot sauce you like) Garlic salt or salt & pepper to taste Grated parmigiano to tast

Scorri a basso per l’Italiano Makes: 16 buns Cinnamon buns are not the easiest thing to make and not going to lie, there are a lot of steps, and it takes time to make them. But these are worth it. Ingredients Dough 1 packet yeast 1 tsp sugar 225 ml warm milk heated to 100°F 2 large eggs, room temperature 80 gr melted butter 1 tsp salt 100 gr sugar 520 gr flour Cooking spray Filling 120 gr butter, room temperature 200 gr packed brown sugar 3 tbsp ground cinnamon Ici

We love chicken overall, however when I fill it with stuffing and roast it with veggies, it not only tastes awesome but other than making the stuffing in a pot, this meal is all roasted in a pan.

Scorri a basso per l’Italiano Serves: 2 These baby gnocchi or gnocchetti are cooked with bacon and peas in one pan which makes it very easy to put the meal together and the flavours mix with each other as they cook. Makes the gnocchetti, delicious Ingredients 2 tbsp vegetable broth 150 gr bacon, chopped thinly 3 tbsp vegetable broth 50 gr diced red onion 150 gr frozen peas Seasoning salt to taste Hot pepper flakes to taste (optional) 500 gr fresh packaged gnocchetti 2

Scorri a basso per l’Italiano Serves: 2 I love having meatball mixture in the freezer because I can take it out in the morning and make anything with it. Today I made what my mom made all the time. Flat meatballs, except she fried them and I baked them with veggies and made it a complete meal. Simple and delicious with a side of chili yogurt dipping sauce. Ingredients Bunch of asparagus tips Cauliflower flowerets to taste Garlic salt or salt and pepper to taste Hot p

Scorri a basso per l’Italiano Serves: 2 I love when I can combine two of my favourites in one dish. This one has a blend of chili and macaroni and cheese. And the best thing, it’s made in one pot. Ingredients 1 tbsp beef broth 225 gr mixed ground pork and beef 1 tbsp beef broth 40 gr finely diced onion 240 gr can diced tomatoes 2 tbsp tomato paste 200 gr kidney beans, drained 300 ml beef broth 100 gr elbow macaroni (uncooked) Chili spices to taste Garlic s

Scorri a basso per l’Italiano Serves: 3 – 4 for dinner I wanted to make a frittata but decided to change it up for something a little hardier and this recipe is perfect because it is full of eggs, ham, cheese, peppers and wonderful zucchini. I made it for dinner with a green salad, and it will serve 3 – 4 people. However, you can serve as an appetizer and cut them into small slices. Ingredients 5 eggs 150 gr flour 2 tsp baking powder ½ tsp salt 375 gr grated zucchini, s

My family loves meatloaf! What I love is that I can hide any kind of veggies and they eat them without complaining. Today I made a batch of my Vegetable Purée which infuses the meatloaf with broccoli, cauliflower, carrots, onions and pepper. The vegetable purée makes the meatloaf lighter and healthier for us as well as make it really moist.

I use different versions of vegetable purée in my meatloaf recipes, to thicken soups, in lasagnas or a skillet pasta. The vegetable can be roasted then puréed with broth or cream or can be cooked in vegetable broth then puréed once cooked.

Roasted until golden and crisp, these potatoes and Brussels sprouts are tossed with smoky bacon for a dish that’s bursting with savory flavor. Cheese added at the end make these very cheesy too! Every bite is packed with smoky flavor, crispy edges, and rich savory goodness—simple ingredients turned into a comforting, crowd-pleasing favorite.

These glazed carrots are tender carrots cooked in a buttery, sweet glaze made with sugar or honey. As the glaze cooks, it thickens and coats the carrots, giving them a shiny finish and a rich sweet-savory flavor. They’re a simple side dish that I’m serving with my Veggie Infused Mini Meatloaf.

Scorri a basso per Italiano Makes: 12 tarts I love the cherry pie filling I get in Canada and use it as much as I can when I’m visiting. Today I made this cherry tart topped with a nutty crumble. Then served it warm with a couple of scoops of vanilla ice cream. Delicious and loved by all. Ingredients ½ cup (45 gr) Harvest crunch oats with almonds 4 tbsp flour 5 tbsp brown sugar 4 tbsp melted butter 12 frozen pie tarts 1 can (540 ml) cherry pie filling Direction Pre

Scorri a basso per l’Italiano Serves: 2 Zucchini and cheese rolled up in thin pork filets and served with rice is a delicious meal and easy to pull together in less than an hour. Ingredients 250 gr thin pork filets Baby zucchini to taste Herbed cream cheese to taste Shredded mozzarella to taste 150 gr bacon 1 tbsp vegetable broth Basmati rice for 2 Seasoning spice to taste Directions Preheat oven to 370°F Place pork filets in between two pieces of saran wrap and poun

Scorri a basso per l’Italiano Serves: 2 I love that here in Italy I can get sausage balls without casings and am able to create quick recipes using balls or mashing them to make a sauce. Today I used them to make a quick and easy tagliatelle pasta. You can use sausage links and remove the casings as well. Ingredients 2 tbsp vegetable broth 250 gr sausage meat 3 tbsp vegetable broth 50 gr diced onion 210 gr tomato sauce 130 gr arrabbiata sauce 2 tbsp tomato paste Garl

Scorri a basso per l’italiano Makes: 40 cookies I love my banana and coconut cookie recipe , but now that Gianni can have a little bit of chocolate, I created this banana and chocolate cookie recipe. Still a very soft cookie which is just as delicious as the coconut version and I promise you won’t be able to stop eating them. Note: You can store the cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. You can also fr

Tender rabbit slow stewed with onions and sweet peppers, simmered in white wine until rich and flavorful. Served over warm, creamy polenta that soaks up the savory sauce for a comforting and hearty Northern Italian classic, called Polenta e Tocio.

Gianduia or Gianduja is a traditional Italian chocolate that originated near Turin in the Piedmont region. In 1806, Napoleon’s Continental System restricted British goods from entering European ports under French control, leading to a shortage of cocoa. To adapt, local chocolatiers began mixing chocolate with finely ground regional hazelnuts, giving rise to Gianduia.

I did a taste test between Gianduia and Nutella and found that Gianduia has a more profound taste of hazelnuts and chocolate. It truly is way better than Nutella and therefore I had to put it into puff pastry rolls. Warning, these didn’t make it to dessert, they were eaten before dinner because the kids couldn’t stop eating them. Therefore, hide them 🤣

Scorri a basso per l’Italiano Serves: 2 – 3 When you don’t know what to make, a stir fry is a great option because you can put anything in it. Today it was pork and broccoli with yummy noodles. Ingredients 1 tbsp vegetable broth 250 gr lean pork cut into small pieces 1 tbsp olive oil 2 tbsp vegetable broth – plus as required 1 small onion, sliced 3 small peppers, julienned 400 gr blanched broccolini flowerets Soya sauce to taste Honey sriracha sauce to taste Garlic sal