ilricettariotimoelavanda
Passion in the kitchen
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Naturally Leavened Panettone by P. Giorilli
Pier Giorgio Giorilli’s naturally leavened panettone is much more than a recipe: it’s a real…
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Nadalin of Verona
from the book “The slow leavening” by Piergiorgio Giorilli. The Nadalin is the father of…
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Creamy Mushroom and Chestnut Soup
What’s better than a good soup to combat the first chills? If it’s a creamy…
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Artichokes Roman Style
Roman-style artichokes are a typical dish of Lazio cuisine, particularly from the Roman countryside tradition.…
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Tyrolean Cookies
The Tyrolean cookies are a classic Christmas pastry from South Tyrol. In German, Spitzbuben means mischievous kids because…
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Focaccia with Sourdough Starter
The focaccia with sourdough starter is a long-rising, soft, and fragrant baked product. This focaccia…
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Chestnut Cookies
Soft and melting, the chestnut cookies are good for both breakfast and accompanying a coffee.…
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Winter Mixed Salad
The winter mixed salad is made of radicchio, red apples, pomegranate, raspberries, and walnuts. It’s…
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Pumpkin and Amaretti Soup
A simple autumn soup, the pumpkin and amaretti soup is ideal for the season’s arrival.…
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Grandma’s Apple Pie
Grandma’s apple pie is a classic of Italian tradition. Few and simple ingredients like eggs,…