Savarin au chocolat de Pâques – a take on a traditional French dessert, which is usually soaked in liqueur syrup. This cake is my celebration cake for Easter this year. The Savarin is…

Ragoût d’agneau – a typical French dish usually prepared for Easter. The lamb is sealed before adding it to the vegetables like carrots, turnips, leek, cooked in a broth and then served…

Soufflé au citron is a French baked egg-based souffle. It is made with egg yolks and beaten egg whites combined with a few other ingredients. The soufflé can be served as…

Baci di dama (Lady’s kisses) are sweets from the northern region of Piedmont. They are called kisses because the two biscuits combined with chocolate recall two lips intent to kiss. I…

Tagliatelle al ragù is a pasta dish with a meat-based sauce originating from the city of Bologna. The ragù is a slowly cooked sauce including beef and pork mince, onion, celery, carrots and…

Pizze farcite – traditional Italian dish coming from Naples consisting of an oven-baked yeasted flatbread topped with tomato sauce and cheese and sometimes other condiments. The term pizza was first recorded…