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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Deconstructed Puff Pastry with Chantilly Cream
The deconstructed puff pastry with Chantilly cream is a delicious dessert that appeals to both…
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Omelette Sandwich
The omelette sandwich is a Korean street food recipe taken from the book Leaf: Lettuce,…
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Anelletti with Tomato and Ricotta
The anelletti with tomato and ricotta are taken from the book Coming Home to Sicily:…
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Savory Pie with Pumpkin, Sausage, and Asiago
With the savory pie with pumpkin, sausage, and Asiago cheese, I bid farewell to pumpkin…
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Russian Cake from Verona
The Russian cake is a typical dessert of the city of Verona and has a…
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Piggy Birthday Cake
This year we celebrated my daughter’s quarter-century with the Piggy Birthday Cake. The triumph of…
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Potato Bombs with Cheese and Spicy Sauce
Potato bombs with cheese and spicy sauce are a tasty dish and my proposal for…
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Crispy Chickpeas with Air Fryer
Some time ago, for a vegetarian aperitif, I prepared these crispy chickpeas with the air…
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Red velvet cheesecake
Valentine’s Day is approaching and there’s nothing better than celebrating with a heart-shaped chocolatey dessert.…
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Carnival Frappe
Frappe are certainly the most famous Carnival recipe. Depending on where we are, they go…