Hors d’œuvres pour Noël – An hors d’œuvre (appetiser) is a small dish (usually with minimal use of cutlery) served before a meal. Hors d’œuvres can be served hot or cold, depending on…

Florentines – a simple biscuit made from nuts and fruit. Florentines typically contain almonds, candied cherries or in this case candied oranges, dried fruit such as cranberries. These are combined together…

Sablés de l’automne – A French shortbread like biscuit. The word sablé means sandy, which refers to how the start of the dough looks before its kneaded together. Sablés de l’automne…

Sformatini di zucca co salsa di formaggio – Also known as flan, is a typical Italian starter although it could also e served as a main. The typical ingredients are eggs,…

Panna cotta – an Italian dessert from the northern region of Piedmont. It’s sweetened cream thickened with gelatin. The cream may be aromatised with vanilla, coffee or other flavourings of choice.  Some also add…

Zuppa di cozze ligure – a light but highly flavourful dish. Its name suggests, it is from Liguria but similar dishes can be found along the entire coast of the peninsula. It…