Rosemarie Scavo

Rosemarie Scavo

Turin, Italy / Australian food writer sharing recipes and food stories from #akitcheninturin on my blog and on Italy Magazine. info@turinmamma.com
Rosemarie Scavo
Altre idee da Rosemarie
Walnut and chocolate cake

Walnut and chocolate cake

BERLINGOZZO  Sempre toscano, è un dolce simile al ciambellone e risale addirittura al Quattrocento. Da allora è tradizione consumarlo il giovedì grasso.

BERLINGOZZO Sempre toscano, è un dolce simile al ciambellone e risale addirittura al Quattrocento. Da allora è tradizione consumarlo il giovedì grasso.

Frittelle di carnevale

Frittelle di carnevale

Schiacciata alla fiorentina is a typical Florentine sweet flatbread usually baked during Carnival time. This schiacciata, made according to Andrea Bianchini's recipe, is a good compromise between the traditional one made ​​with brewer's fresh yeast, lard and a double rising and the modern home version, often made with olive oil or butter and baking powder.

Schiacciata alla fiorentina is a typical Florentine sweet flatbread usually baked during Carnival time. This schiacciata, made according to Andrea Bianchini's recipe, is a good compromise between the traditional one made ​​with brewer's fresh yeast, lard and a double rising and the modern home version, often made with olive oil or butter and baking powder.

Frittelle di carnevale

Frittelle di carnevale

Tuscan cenci carnival fried dough

Tuscan cenci carnival fried dough

Fritelle - Veneto

Fritelle - Veneto

Paola's crostoli recipe

Paola's crostoli recipe

Befanini biscuits - Tuscany

Befanini biscuits - Tuscany

Pinza - Veneto

Pinza - Veneto