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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Chickpea and Chestnut Soup
The chickpea and chestnut soup is a warm and comforting dish from the peasant tradition…
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Air Fryer Cinnamon Rolls
Air fryer cinnamon rolls are soft and delicious treats famous around the world. Their history…
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Cicerchiata
Cicerchiata is traditionally a Carnival dessert, but just like its close cousin, struffoli, it is…
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Modenese Christmas Bread
Modenese Christmas bread is part of those traditional recipes that are lost in the mists…
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Crispy Amatriciana Lasagnetta
The crispy Amatriciana lasagnetta is an alternative version of the classic Amatriciana pasta. The ingredients…
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Lussekatter, the Swedish Saint Lucia Buns
Lussekatter are saffron and raisin buns traditionally served on December 13th, Saint Lucia’s Day. They…
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Cornmeal Cookies
Cornmeal cookies are biscuits made with cornflour typical of my city, Sassuolo. They are usually…
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Gnocchetti in Frasca
Gnocchetti in Frasca is a typical dish from Micciani, a small hamlet in the municipality…
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Bourguignon Ribs and Rustic Mashed Potatoes
With bourguignon ribs and rustic mashed potatoes, I invite my dear colleagues from “Il Club…
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N’briachelle: Tuscia’s Wine Ring Cookies
The n’briachelle, Tuscia’s wine ring cookies, are small sugar-coated cookies typical of Lazio. When one…