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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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…
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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…