Erbazzone - Swiss chard and Parmesan Pie

Erbazzone is an Italian pie, traditionally made with seasonal greens, flavoured with spring onions and garlic, and bound with eggs and cheese. As simple as that. A true dish from the 'cucina povera', which comes in many variations. 

Pasticcini

The Italian pasticcini - the French petit four - are fine, small pastries with different fillings, textures and fragrances. A sort of miniature cake. We usually buy them in the pasticcerie (pastry shops)  to celebrate domestic festivities, sharing the variety of sweet flavours. Children like pasticcini. In just one bite, they can taste a chocolate eclair, a fine fruit pastry and a chestnut Mont Blanc.

Gnocchi di Semolino - Semolina Gnocchi

Semolina gnocchi remind me of my childhood. We called them "Gnocchi alla romana" and we used to have them once a week, as a first course, instead of pasta or risotto. We loved them so much that I cannot remember any ever left over. 

I like to revive this vintage dish, reducing the amount of butter and serving it either as a main course or a side dish with any meat or just a fried egg.