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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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…
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Potato Gnocchi with Guanciale Sauce
Potato gnocchi with guanciale sauce was the second recipe we prepared online for the ‘Turismo…
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Bread of the Dead
Bread of the Dead is a dessert prepared for the commemoration of the dead in…
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Pistachio Madeleines
Pistachio madeleines are small pastries with an unmistakable shape. Typical of French pastry and tradition,…
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Pinched Pasta with Labro Gentle Bean Cream
Pinched pasta with Labro gentle bean cream was the first recipe I prepared during the…
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Cornbread with Peaches
The cornbread with peaches is the second recipe from the book “The Official Netflix Cookbook”…
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Gabriel’s Coq au Vin
The recipe for this Coq au Vin is taken from the book “The Official Netflix…
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Puff Pastry Crowns
Puff pastry crowns are delicious treats filled with apricot jam and juicy sultanas, intertwined and…