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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Curry and Raisin Brioche Bread
This curry and raisin brioche bread is one of the leavened goods I learned to…
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Pandoro Charlotte
The Pandoro Charlotte is my suggestion for the New Year’s Eve dessert. It’s very easy…
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Scallops with Treviso IGP Radicchio
The scallops with Treviso IGP Radicchio are a truly delicious second course. I love scallops…
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Christmas Puff Pastry Trees
The Christmas trees are small treats made with puff pastry and strawberry jam, simple and…
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Pear and Saffron Bundt Cake
I love the Pear and Saffron Bundt Cake, it hides beneath its surface the color…
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Saffron and Radicchio Risotto
This year, the holiday risotto is made with saffron, Radicchio Rosso di Treviso IGP, Taleggio…
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Winter Salad for the Club of 27
Box number 1 for my Winter Salad. This year, the Club of 27 celebrates Christmas…
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Shrimp in Puff Pastry with Red Radicchio Mousse
Shrimp in puff pastry with red radicchio mousse is a delicious appetizer where the sweet…
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Raspberry and Yogurt Popsicles
Raspberry and yogurt popsicles, for the Club of 27, were my choice among the many…
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Curry Chicken
Curry chicken is perhaps the most famous Indian dish in the world and includes the…