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La Mora Romagnola

Walnut and fig breadsticks.

Walnut and fig breadsticks

No time to even have a proper shower.

I know this is what I usually say but it’s getting worse as, among mine and others things to do and places to go I always return home late in the evening, with the need to think about dinner and nothing in the fridge.

I would love to say “when I will have time I will write more” but to be honest the more we go on the worse it’s getting so I quit with good purposes and give you my recipes rude & nude.

Soft wraps.

Wrap di farina bianca.

I use the free time I have in these days to post all the recipe I racked up in the past months.

They are quite a lot because I have cooked but not posted.

Now I have dinner ready, the house is spotless clean, son is doing some gym in his room and hubby is cutting is hair.

Peace for me for the next 30 minutes! πŸ˜€

Sweet bread buns with chocolate drops.

Panini dolci tipo Pangoccioli.

Few weeks ago, when school started after the long summer pause, I saw at the newsagent’s a magazine with copycat recipes of all the most popular snacks sold here in the supermarkets.

It’s quite regular: school starting —–> boom of snacks’ sales.

But in the last years many schools here regulated midmorning snacks allowing only fresh fruits so store bought snacks aren’t a school related treat anymore.

Kinuskikaka, Swedish caramel cake.

Kinuskikaka, torta svedese al caramello.

I put my hands on I book I was craving for years:

I jiggled when the postman came, saying loudly ” This is the book about fika I was waiting!”.

I was at work with my husband and a seller he was talking with.

Unluckly fika in Italian means pussy ( that pussy!) so you can imagine me running into explanations about what fika is for Swedish people. πŸ˜€

Homemade paneer ( indian cheese).

Paneer, formaggio indiano fatto in casa.

I’m working again on my project about the world trip in 80 piadina turnovers.

It had a long stop because as usual I have so many things to do and so many things to post but now I found the time to study new countries and new fillings and soon I will posts the recipes.

I wanted to make an Italian turnover, nothing new, I did the most classic one, called ” cassone rosso” or ” red turnover”: it’s filled with tomato sauce and shredded mozzarella cheese.

It reminds you of something? πŸ˜€