Ferratelle/Pizzelle, recipe by Anna Sciotti
INGREDIENTS for the ferratelle - 5 medium eggs - 230 g 0 flour - 150 g sugar - 170 g extra virgin olive oil - 1 Tbsp. lemon juice for fig filling - 1 kg fresh figs - 250 g sugar PREPARATION Separate eggs. Beat egg whites until stiff. Add yolks, sugar, lemon juice, oil, and flour. Mix…
Cantucci abruzzesi, recipe by Maria Fabiano
INGREDIENTS - 200 g 00 flour - 200 g sugar - 2 eggs - 200 g almonds - zest of 1 lemon - 1 1⁄2 tsp. baking powder - 1 tsp. vanilla extract PREPARATION FOR CANTUCCI ABRUZZESI Place flour, sugar, lemon zest, eggs, vanilla, and baking powder in a bowl and mix well. Transfer the dough to a pastry board,…
Celliarichijene, recipe by Stefania D’Eusanio
INGREDIENTS for the pastry - 250 g extra virgin olive oil - 80 g white wine - 550 g 00 flour - 5 tbsp. sugar - A pinch of baking powder - zest of half a lemon for the filling -450 g grape jam - 100 g almonds - 80 g dark chocolate - 1 tsp. cinnamon - 50 g walnuts PREPARATION FOR CELLIARICHIJENE…
La Pizza Dolce - Recipe by Maria Della Loggia
INGREDIENTS For the sponge cake - 10 eggs - 300 g sugar - 300 g our - 1 1⁄2 tsp. baking powder - 1 tsp. vanilla for the custard - 8 egg yolks - 1⁄2 cup sugar - 1⁄2 cup milk - 1 cinnamon stick - 1⁄2 cup our - zest of 1 lemon - 150 g bitter cocoa for the syrup - alchermes liqueur - coffee for the…
Precoche di donna Letizia - Recipe by Nicoletta Marrocco
INGREDIENTS For precoche - 2 eggs - 112 g sugar - 112 g oil - vanilla - 8 g baking powder - 350 g our For the custard - 4 egg yolks - 40 g flour - 100 g sugar - 400 g milk - zest of 1 lemon For syrup - alchermes liqueur - sugar PREPARATION FOR PRECOCHE DI DONNA LETIZIA custard In a bowl…
Pizza Dolce - Recipe by RED Academy
INGREDIENTS Sponge Cake - 250 g whole eggs (about 4 eggs) - 110 g sugar - 3 g lemon zest - 1 g salt - 150 g flour 150-160 W - 20 g potato starch Custard - 400 g fresh whole milk - 100 g cream - 150 g egg yolks (7-8 yolks) - 150 g sugar - 20 g cornstarch - 20 g rice starch - 2…
Bread at Montepulciano - Recipe by Luca Marzucca
INGREDIENTS - 1 kg stone-ground durum wheat flour - 70 g sourdough starter - 8 g dry yeast - 35 g salt - 15 g extra virgin olive oil - 800 ml Montepulciano d’Abruzzo wine preferably young, with alcohol content of at least 13% and intense color PREPARATION Combine all ingredients on a…