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. 

Crostata ricotta e arance - Orange and Ricotta Tart

I enjoy recipes that speak about friendship: they keep alive the pleasure of sharing.
My friend Carla gave me this recipe long ago. So light, delicate and easy to prepare that it soon became my favourite tart. I often made it at home, I gave the recipes to my friends and taught how to prepare it in the cooking courses I have been running with Carla in Richmond for years. 

Then, I stopped, as I switched into new ideas. 

Testaroli al pesto

Testaroli are an ancient dish from the Lunigiana region, a valley between Tuscany and Liguria. Simply made of flour and water, they are pancakes that turn into a delicious pasta, dressed with pesto.

Torta di spaghetti – Spaghetti Pie

Here I propose a spaghetti cake to relief the hustle of last minute cooking. 
It's a delicious and beautiful dish, which could be easily prepared few hours in advance and just baked 45 minutes before eating. 
The plain tomato sauce will bring colour and would enhance the Mediterranean flavour.
It is a perfect one-course dish for a family meal or one of main courses for a bigger gathering. 

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. 

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. 

Torta di mele – Apple Cake

It is a family recipe we have been cooking over and over without remembering the author. Was it my aunt, my granny or my mother who made it up? It doesn’t really matter; it is a family legacy, or better a “family signature dish”.

Malfatti Burro e Salvia - Butter and Sage Malfatti Gnocchi

"Malfatti" are spinach and ricotta gnocchi (dumplings) from Lombardy, which come out in slightly different shapes. In fact, "malfatti" literally means "badly formed", to enhance their rustic  appearance.
Quick and easy to make, kids and grown-ups love them, they are a good alternative to pasta. They are delicious simply dressed with butter and sage.

Gnocchi di Grano Saraceno - Buckwheat and Potato Gnocchi

Being asthmatic, I like to spend as much time as I can up in the mountains, where I enjoy long walks with deep and regular breathing.
I always like to explore the local food, wherever I am. One of the most popular ingredients from the Alps is buckwheat flour. Gnocchi di grano saraceno (buckwheat gnocchi) are a typical example from an alpine kitchen. You can taste them in many restaurants and alpine huts. 

Amor Polenta

Foto di Giulia Verdinelli

A polenta cake from Lombardy with a romantic name and a unique shape. The peculiarity of Amor polenta is the ridged cake tin, specially created for this cake. 

When I was a child, we used to get it from Marchesi, one of the best pastry shops of Milan,  and have it for tea on special occasions. Marchesi still make it and I still enjoy its intense flavour, the golden colour and  crumbling texture. 

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.

Torta Cioccolato e Castagne - Chocolate and Chestnut Cake

This is an alternative to pure chocolate cake. The chestnut puree softens the chocolate, giving a sweet delicate aroma. 
I mainly make it in autumn and winter, when we need more energy to face the cold. It is also a true comfort food. I like to serve it with berries and whipped cream.

Pizza alle Patate - Potato Pizza

No need for using yeast in this pizza, where the potatoes give softness to the dough.

For a gluten-free dish, replace the wheat flour either with rice or chickpea flour.

I like to add cherry tomatoes to the potato pizza,  so fresh and juicy.