Reviews

Veratti restaurant, Crespellano (Bo).

Posted on 30 June 2016

After a long hiatus due to a child not the right age to bear long dinners out in the past few months we started again to hang out at restaurants around Bologna.

With or without Lorenzo we’re back in town and today I’m telling you about a new discovery, Veratti restaurant, the kind of discovery that makes you happy a lot.

The chef is very young and gifted, he had important work experiences home and abroad and he started his own restaurant lately.

I think it’s fair to support him in this adventure, I could say, as usual, I don’t have any personal gain when I write about a place but hey, a place near home where you can eat at very high levels…

I should say it’s a personal gain.

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Bite-size feta cheese and herbs muffins.

Posted on 19 June 2016

My son Lorenzo is victim of chicken pox; of course everything started on Thursday so we are forced to a long week end closed at home.

Now it’s Sunday and I think the sickness is at its peak: since this morning he’s crying hard because red spots itch and burn, yesterday evening he got 102°F; seeing him like this is a real pain.

We are grateful I reached the vaccination before getting sick or it would be a big trouble.

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Salt crusted chicken.

Posted on 18 June 2016

I made this roasted chicken months ago and the recipe was still here waiting for me.

I know now it’s not the right moment of the year to ask you to turn on the oven but I don’t want to wait any further and to take the risk to forget this recipe that is a sunday classic here in Italy.

Chicken, after all, is great cold too, paired with a green salad. 😀

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Pull apart chocolate crown.

Posted on 9 June 2016

Time passes quickly, June is here, in less than two months we’ll be on holiday, in less than a month Lorenzo will leave kindergarten.

The past three years passed so fast, now he’s big boy, very indipendent in many ways, with his own passions, propensities, his strong and justified no-nos, his desire of growing up and his fear of growing up.

I need to set my mind in order to face primary school, he needs to do it too: I think it will not be an easy ride as he’s too playful, he craves too much runs and jumps and games.

While this summer runs over us and I’m filling school forms I post you this recipe, it’s great for breakfast or coffee time, for kids and adults.

Pull apart chocolate crown.

Servings

8

Ingredients

Servings

8

Ingredients

Instructions

Mix flour and butter, add sugar and salt. Add all the other ingredients and knead untill you have a soft loaf.
Spread dough with a rollpin in a rectangle 0.3 inches thick. Brush this with melted butter, sprinkle sugar, chocolate chips and nuts/almonds then roll it and cut slices large about 0.7 inches.
Put them in a greased baking pan forming a ring-shaped cake. Brush it with some milk, sprinkle with some more sugar, chocolate and nuts and bake at 356°F for about 30-40 minutes.

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Golden savory biscuits.

Posted on 3 June 2016

I’m so happy about this post, I wish to put this recipe that comes from mum’s scraps on blog since I’ve closed the old one but every time I make them I can’t fix them in a photo.

They ended before the photo or I simply didn’t have time, the day was too dark to shoot or pictures were too awful to be posted.

This time here we are, this time I can post the recipe of these biscuits instead of sending it via email, on slips of papers, Facebook chats.

It’s three years in a row I’m bringing them to school Christmas and summer parties and they are a must among friends and relatives.

Golden savory biscuits.

Servings

10

Ingredients

Servings

10

Ingredients

Instructions

Preheat oven at 356°F.
Dissolve yeast into water (I use minipimer)
Put flour, butter, salt in a bowl, mix and add water with yeast.
Mix and add turmeric, chili and crushed almonds.
Let the dough rest for 30 minutes.
Shape the dough in long rolls and cut small biscuits.
Place them on a baking tray and bake for 20-25 minutes then let them rest in oven for 5 more minutes.

Recipe Notes

You can store them in a tin box for 5-6 days.

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