Torta di mele in padella - Frying-pan Apple Cake

Softener than a pan cake, quicker than an apple cake, the frying- pan apple cake is easy to make at any time of the day. The children would enjoy both the making and the tasting.

Gnocchetti di pane e ricotta - Bread and Ricotta Dumpling

Making dumpling is an easy and creative way of recycling the stale bread. 

Zuppa di spinacini selvatici - Wild Spinach soup

The beginning of September is gloriously fruitful in the mountains.  I like picking wild mushrooms and berries,  without forgetting the last wild herbs, which are still good to make delicius dishes. There are still plenty of wild spinach around, so today I prepare a soup  inspired by a local recipe.

Crespelle con tagliolini e pomodoro - Tagliolini Crespelle in a Tomato Sauce

Here pasta becomes a delicious filling, giving the dish a full Italian flavour. 

Frittata al cavolfiore - Cauliflower Frittata

I always explore new vegetarian dish to share with my family and friends. We are not vegetarian, but lately we eat less and less meat, any kind of, as we do not feel like having it. May be because we are getting older and we do not need much meat any longer, or maybe because we are aware of how animals are bred and killed nowadays. Whatever the reason might be, when I do my shopping I always look at the vegetable stalls to be inspired.

Polpette di pollo. Chicken Boulettes

I like meatballs because they give me the chance to combine different ingredients - herbs, spices, bread, egg, vegetables, cheese -, to play with different flavours and the final result is  never too 'meaty'. 

Clafoutis pere e mandorle - Pear and Almond Clafoutis

Clafoutis is a French pudding of fruits, traditionally black cherries, mixed with a sweet batter and baked in the oven. So simple and versatile, the clafoutis is the perfect last-minute dessert.

Gnocchi di pane - Bread Gnocchi

Bread should never be thrown away. Stale bread can quickly be recycled as breadcrumbs and crostini, or could become an inspirational ingredient for many dishes, such as soups, gnocchi and cakes. 

Gnocchi di polenta - Polenta Gnocchi

Nothing is wasted in the 'cucina povera' and the leftovers are often transformed into a new dish.

Last summer, in a tiny restaurant up in the Alps, I tasted delicious gnocchi made out of polenta leftovers. The chef gave me some useful hints, but I had to sort the recipe out. 

Clafoutis more e mirtilli – Blackberry and Blueberry Clafoutis

Clafoutis is a French dessert made of fruits, traditionally cherries, baked in a sweet batter. Easy and quick to prepare, the clafoutis is the ideal last-minute pudding.

Canederli in brodo – Bread Dumplings in Broth

Christmas for me means the Swiss Alps with my family and hopefully with plenty of snow. Once there, I enjoy preparing the local dishes I have enjoyed since I was a child. Canederli is one of my favourites. 

Polpette al pomodoro – Meatballs in a Tomato Sauce

In Italy, polpette is a traditional domestic dish. They are prepared either to recycle meat leftovers or to serve inexpensive meat, which is minced, combined with stale bread and flavoured with plenty of herbs. 

Crespelle Funghi e Melanzane - Mushroom and Aubergine Crespelle

I love mushrooms. I love picking them in the wood, I love cooking and combining them with pasta, ravioli, risotto, polenta or simply scramble eggs. Mushrooms, especially the wild ones, bring an earthy flavour to the table. 

Incoronate - Fancy Meatballs

Italian polpette (meatballs) is a domestic dish you are unlikely to be served if you are invited to someone's house, unless you are regarded as part of the family. Polpette  belong to the cucina povera, they express a popular way to recycle a leftover piece of meat. 

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.

Polpettone Ripieno - Meatloaf Filled with Greens

Polpettone is a meatloaf I like to fill with vegetables, cheese and ham, and serve with roast potatoes.