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

I made pizza on Saturdays for years since we moved to London in the early 90s. My son loved it as it was a reminder of his roots and gave him the pleasure of conviviality. 

I prepared the dough in the morning and thanks to our double oven, I was able to serve pizza for a crowd of children and grow-ups. We made many new friends around our pizza Margherita. We kept it simple, without olives, anchovies, capers, in order to please everybody. 

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.

Orecchiette al Cavolo Nero - Black Cabbage Orecchiette

Cavolo nero is a typical winter ingredient from Tuscany, today available in any London vegetable market and supermarket. 

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.

Pesce Spada in Padella - Swordfish Chunks

My father-in-law is an inventive and enthusiastic cook, able to inspire the best fish recipes ever. He never stops making new dishes and he always comes up with plenty of delicious ideas. I like to share his cooking experiences with him in endless phone conversations.