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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Vegetable Flan with Parmigiano Reggiano Fondue
The vegetable flan is a perfect appetizer to start lunch or dinner in a light…
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Kaiserschmarrn
The Kaiserschmarrn, literally the Emperor’s sweet omelette, is a typical Austrian dessert. Its origin comes…
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Air Fryer Veal Roast
The air fryer veal roast is really quick to prepare. I decided to use my…
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Air Fryer Roast Potatoes
Air fryer roast potatoes, a super classic of Italian cuisine and family meals. No lunch…
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Christmas Placeholder Houses
Every year I prepare a small placeholder for the Christmas table, usually edible, but over…
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Ugly But Good in the Air Fryer
Ugly but good are small cookies made in many Italian regions. We make them with…
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Liquid Amatriciana Ravioli
With the liquid amatriciana ravioli, we conclude the “Tourism and Culture” project organized by the…
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Civitavecchia Cookies
Civitavecchia cookies resemble Tuscan cantucci in shape, but are much richer in ingredients. Almonds, hazelnuts,…
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Macaroni with Walnuts
The macaroni with walnuts is a humble dessert from the Viterbo tradition, prepared during the…
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Recomposed Egg
The recomposed egg is the third recipe we prepared live with Chef Sandro Serva, owner…