Antonella Cooking Classes
Sicilian sugar brioche At the beginning of September I went to Sicily for two days. My childhood home. Just two plentiful days, too few to do everything I wanted, enough to understand how the passing of time increases the distances inexorably. I live with a conflicted feeling, right there in my stomach. Something that pulls
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Well I can say I’m not a fan of Valentine’s day, but any occasion is good for baking! I love the idea of these little tarts, mostly of desserts and tarts are pretty better if they are made in smaller individual portions. I used the classic sablèe dough, is richer in butter and sugar then
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Candied fruits. Someone hates them, someone loves them. I have always been part of the first ones, small chunks of candied orange peel or candied pumpkin have the power to keep me away from cassate, cannoli or christmas panettone. For the same reason I was not a big fan of the senese Christmas cake, the
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Every time I see coloured sugar sprinkles on the grocery shelves, my mind comes back to these traditional Easter cookies. The name “coddure”, crowns, comes from the Greek “Kollura” and indicades an Easter cookies with orthodox origins. These cookies were produced by shepherds, brought with them during their travels through the countryside and the crown
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Flour, eggs, butter, sugar. Few ingredients perform an authentic magic: the pasta frolla, italian short pastry. Fragrant tarts spreaded with jams, buttery cookies, crunchy shells filled with parfumed cream and fresh fruits… the pastry dough is the quintessential of the Italian cooking. The dough is quick and easy to make, but the ingredients can be
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I grew up in the kitchen. The kitchen was the house’s room where I spent most of my childhood, doing my homework, reading or watching my favourite tv series, while my mothers was cooking our supper, a “crostata” or a cake. When I started cooking, first as a simple passionate, my family recipes, my family
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A soft spongy biscuits, rich in chocolate with a persistent scent of cloves, cinnamon and orange. All the smells that can bring to your mind that Christmas is near are closed in these delicious cookies. Here we are, Halloween is arrived and the girls are super excited. Alice will wear a black dress decorated with
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2016 was the year of the babka! Surfing around the blogosphere you can find lots of blogs and magazines writing about this traditional jewish… bread? brioche? A babka it’s a buttery rich brioche, marbled with chocolate or nuts and topped with streusel. It’s a traditional easter Polish dessert, nowdays produced in lots of New York
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It’s monday morning, kids came back school after the festive holidays, so we can say that in Italy the New Year begins now. Christmas Holiday are over, our tree and all the Christmas decorations are stored and this day is little bit sad, especially for my little girl, the weather it’s so cold outside and
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The pumpkin you can see on the picture is the “zucca mantovana”. Among the several kinds of pumpkin that grow in Italy, the Mantovana is my favorite one. The outside skin is green and hard, the orange pulp is firm , sweet and is suitable for many dishes. The soups are creamy even without using
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