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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Beans in Greppa
Among the gentle hills of Alta Tuscia in Viterbo, where time seems to pass with…
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Fried Pancristiano
In the heart of Upper Lazio, among lush hills and villages that preserve the memories…
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Ceciliani Canepinesi with White Sauce
With ceciliani canepinesi with white sauce, we start a new project to discover the Upper…
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Rum and Raisin Rice Pudding
Rum and raisin rice pudding is a creamy and enveloping dessert. Rice pudding is one…
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Battenberg Cake
The Battenberg cake, known in England also as domino cake and church window cake, is…
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Chocolate Soufflé Cake
The Chocolate Soufflé Cake is a dessert featured on the menu at the French restaurant…
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Valentine’s Day Cookies
This year I’ve decided to make Valentine’s Day cookies to sweeten this lovely day. Usually,…
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Savory Tarallini
Savory tarallini are small, delicious bites that can replace bread or be enjoyed as a…
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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…