Ferri Micaela
Chemist by profession and food lover by vocation. Between test tubes and reports, I enjoy sharing stories about my region through my blog and social media. I am passionate about cooking in all its forms: I particularly love Far Eastern cuisine, but I always keep a piece of my heart connected to my homeland.
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Angus Steak with Anchovy Butter
The Angus steak with anchovy butter is my choice for this month’s “Il Club del…
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Babaganoush
Babaganoush is a Middle Eastern eggplant and tahini-based dip. Among the mezze (the traditional selection…
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Red Radicchio Flan
The late IGP red radicchio flan is the latest proposal of this beautiful project in…
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Angel’s Breasts
Angel’s Breasts are typical Portuguese sweets made from whipped egg yolks and flavored with a…
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Half Rigatoni with Eggplants, Sun-dried Tomatoes, and Ricotta
The half rigatoni with eggplants, sun-dried tomatoes, and ricotta is my proposal for the #MyPasta…
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Winter Salad
The red radicchio from Treviso and the variegated one from Castelfranco are perfect for preparing…
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Za’atar Focaccia with Babaganoush
I chose Za’atar focaccia as the recipe for this month’s Club 27. All the proposals…
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Hamburger with Red Radicchio from Treviso IGP
The hamburger with red radicchio from Treviso IGP is a true delight for radicchio and…
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Bensone, the millenary dessert of Modena
The Bensone (“Bensòun” in dialect) is a classic dessert from Modena, whose origin is lost…
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Crepes with Radicchio, Sausage, and Walnuts
The crepes with radicchio, sausage, and walnuts are a delicious and light first course, very…