After over a month of no show I am back.
I must say, after the long sequel of post I wrote under lock-down I’ve lost the willing to post more.
To be honest I think I made a sort of binge webbing; too much internet, too much blog, too much time on socials.
I’ve also lost the willing to post on Instagram.
Sometimes the simplest things are the better.
I hade few ingredients near to the expiring date, I am the kind of person who cannot throw away food without feeling really guilty so I decided to put all together and call it a cake.
Well… This is the best breakfast/ snack cake I made in months.
Sarsina is a small village on the Appenines between Forlì and Cesena.
It’s “famous” because in the local cathedral guards a special collar, owned by Saint Vicinio.
He was used to wear it with a heavy stone while praying as form of penance.
It’s believed this collar can free possessed people from the devil and from every evil ( as seen as health problems).
With all this time in my hands last week I took the decision to try a recipe I’ve never had the courage to try.
Layered croissants, a mix between puff pastry and raised brioche.
Are you safe at home?
I hope so.
We are still home, for sure nothing will change until after Easter.
The days are filled with online lessons, homebrewing, cooking, rugby training in the garden ( we are lucky enough to have this chance).
I had no time to add posts in the last few days but I still have recipes to share with you!
This one is a real hit, it’s called Genovese but it’s a traditional recipe from Neaples.