Red velvet cake, recipe from Lorraine Pascale.

Posted on 2 October 2017

I’m back after a long iatus, I did some changes to the blog, nothing visible but I exited the iFood network and now I’m an indipendent blogger, I upgraded my http certificates to https, I’m going to focus more on an international audience from now on so…

I have to improve my English and my posts!

I want to celebrate with one of my favourite cakes: red velvet cake.

I know you maybe are looking for Italian recipes on my pages but I consider all the food of the world part of passion and I love trying, mixing and, of course, sharing with you.

You have to know this cake was almost unknown in Italy untill few years ago; it became famous after some tv shows from U.S.A. like Cake Boss and now you can find it everywhere along with cupcakes and Oreo- everything .

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Dutch piadina turnovers.

Posted on 9 August 2017

I’ve found the time to add another flag on the map of my “turnovers world tour “.

Maybe you remember the American ones or the French ones, all of them are made with piadina dough plus a filling which remembers the chosen country.

This time I had hemp flour at home: thinking about hemp then about drug is a very short step: you have to know that hemp has a long tradition in Romagna area too, in the past almost all the fabrics in Romagna were made with hemp.

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Grapefruit Sour IPA sherbet.

Posted on 23 July 2017

This is another recipe I created for Cantina della Birra, a shop online dedicated to beers of every kind and nation.

As their blog is in Italian only I’m free to share on mine the recipe in English.

English is the brewery from where the beer I used comes from: Siren Craft Brew, Berkshire.

Pompelmocello is a great IPA, perfect for summer, so I decided to enjoy it into a fresh sherbet, the perfect dessert for a summer dinner.

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Spelt salad with cherry tomato, arugula, Parmesan and balsamic vinegar.

Posted on 15 July 2017

Hot summer, nasty summer.

I have a lot of issues, hubby had a work incident and can’t work so I have to work for both.

No time for cooking, no time for writing.

I’m only posting what I have settled in the past months.

I hope holidays and then fall will close this awful period.

This recipe is easy and part of our standard summer weekmeals, I’ ve tried this for the first time years ago in a bistro in Santarcangelo called Ottavino.

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Pecorino cheese and black pepper buns.

Posted on 18 June 2017

I made this recipe for a lovely contest about sourdough sponsored by a good mill, Molino Dallagiovanna: unluckly I didn’t read part of the rules and I didn’t take a picture of the recipe with the flour bag so I cannnot enter the contest with this recipe.

No matter, I have another good idea but this recipe is too good and I have to post it on blog.

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