navigazione clikka per tornare alla pagina precedente
salse antipasti risi pasta gnocchi minestre carni pesce uova formaggi contorni dessert pizze
Approfondimenti

  Send a postcards: send a food postcard
REGISTER NOW! Receive our periodical newsletter
WEEKLY NEWS: new recipes
inizio pagina
   

 


Pastry making, an exact science, leaves no space for a casual or amateur approach, instead, it requires an awareness of preparation techniques, mixing and, above all, exact measurement …

continue …of ingredients which confirm the absolute necessity of having sure points of reference.If there is a reason that will make it worth consulting a cooking web site, this is resolute in making deserts. “The art of mathematics” says: this is the synthesis of dessert baking. The recipes we present, written by Marco Alotto, have been created and tested for years and years, at home, I repeat at home, and this is the best indication we can give you for an effective domestic reproduction of the recipes.
Everything we tell you to do has already been done and tried, many times, by someone who has the same equipment, the same sources and ingredients that you have and, like all of you, the same, perhaps a little infantile, yearning for deserts.
Follow these recipes and you won’t go wrong, follow them and you’ll find yourself, as if in a dream, moving toward the table holding a warm cake, the eyes of your children fixed on it, and your husband’s admiration or, as in the case of our chef, your wife’s. You’re envied by your unrestrained and unruffled guests who think they know all about cooking because they can repair a botched dish, a sauce or stew, by adjusting it here and there with salt and spices. They wouldn’t even know where to begin to make this dish that you have prepared with such expert ease and are now offering with a confident big smile.
Make room for the pastry chef inside you. Italian deserts are known around the world (just think of tiramisù) and can be as simple to make and as good as the ones that grandma used to make in her country kitchen.
As you see, our site is particularly rich with desert recipes and we intend to extend this section to cover the entire rainbow of classic and popular Italian preparations. At the same time, we will present a wide range of international pastries, Middle Eastern, Austrian, American, etc., allowing you to compare sweet tastes around the world.
So, beginning now, we would like to ask you to send us your own “tried and true” recipes to our eat-mail, as we wish to become the “melting pot” of greediness on this planet.

back