Rice, eggs, milk: simple ingredients for an everyday recipe that belongs to Reggiana tradition. In Reggio, it is a homemade desert that you can also find at the bakery or in cafes and is also eaten for breakfast. It has many variations and each family has a personalised recipe with different ingredients, preparation methods […]
The home-made dessert par excellence. The aroma, the fragrance of the melt-in-the-mouth pastry and the bitter-sweet flavour of the plum jam go to the heart of those who love simplicity, tradition and timeless quality. Ingredients 200g flour 80g butter 110g sugar 1 teaspoon cake yeast 1 egg 1 egg yolk A pinch of salt 250g […]
Autumn’s arrival brings with it chestnuts and all its derivatives – amongst these is the aromatic chestnut flour. It is suitable in either sweet or savoury dishes as demonstrated in the signature recipe of castagnaccio (a plain chestnut flour cake). The Tuscan version of castagnaccio, which mustn’t exceed more than 1cm in thickness, is a […]
This recipe is inspired by a traditional Reggio Emilia dessert: stuffed peaches. Historically, in the summertime, when fruit ripened or fell after being punctured by bees, peasants had to find a way to use fallen peaches that would disguise any dents in the fruit. They hollowed out the peaches, filled them with a chocolate, eggs, […]
What gives us greater satisfaction than a chocolate dessert? Very few things indeed! When somebody says they don’t like chocolate dessert, they are looked at as though are foreign and missing out on something of vital importance. Hot chocolate puddings look good, they taste good, they’re comforting and they can be made even more enticing […]
