Fried pizza calzone:

Fried stuffed pizza dough also called fried calzone.

0b4q+d3vRhKGy%XAuifI9gPanettone Gastronomico

In English you would call it – Savory Panettone-

Stuffed with freshly sliced ham, mortadella, salame. Wonderful for parties!

 

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Pizza cake:

Pizza dough balls stuffed with mozzarella, tomato sauce, origano and whatever you wish to add. Deliciusly as light as a cloud.

 

 

 

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TORTA PASQUALINA – Pasqua in Italian means Easter. This cake originates from the 1400 and it is a typical dish of my birth region Liguria. It is usually filled with chard but also spinach or other green leaved vegetables or even artichokes, ricotta cheese and eggs. Tradition in the making of this cake wants the use or 33 super fine like pasta sheets as a reference to Jesus’ years. I only use 3 or 4 sheets. The bubble at the top comes from my mum. She use to blow air inside the pasta sheet before sealing it in order to create this nice bubble. This Ligurian speciality is consumed cold. It is the perfect picnic or banquet food . There is a lot of work in the making of this cake but the final result is well worth it.

 

 

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POLPETTONE Green beans and potatoes. Another one of my mum’s home recipes.

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Insalata Russa – Russian Salad

 

 

 

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Left over Turkey Cake

 

 

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RUSSIAN SALAD HAM ROLLS IN BEEF JELLY Great “antipasto” dish to be eaten cold possibly accompanied by crackers breadsticks, bread, focaccia and so on. Another one of my mum’s appetisers often present during special meals.

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PARMIGIANA Fried sliced locally produced aubergines and layered with only using top quality ingredients. Fried exclusively in extra virgin olive oil!

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Aubergine and Parma rolls

made with grilled aubergines, parma ham, mozzarella, tomato sauce by Mutti, spices including Italian oregano.

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Asparagus and Parma rolls

made with asparagus, parma, cheese and béchamel sauce.

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