April 9 – Torta Pasqualina: Easter Pie
I’ll share with you my way to make this rustic pie starting from the handmade dough that we’ll fill with creamy ricotta and chard.
April 23 – Crespelle Agli Asparagi: Asparagus crepes
In France they are called crepes, in Italy crespelle. Although these two countries, with a very similar culture, are competing for the origin of the recipe, a stack of crepes stuffed with asparagus and ricotta is something you don’t want to miss, no matter the country of their first creation.
May 7 – Handmade Ravioli Capresi
In this recipe, I’ll share with you how to prepare ravioli from scratch, making a particular ravioli dough, soft and smooth, and filling them with different cheeses and fresh herbs.
May 21 – Chicca’s Panna Cotta
Panna cotta, translated in Italian as “cooked cream”, is one of the most renowned Italian desserts. We’ll flavor this delicate dessert with a strawberry sauce, to celebrate the end of your meal with a tribute to Italian creaminess.
June 11 – Handmade Pesto Lasagna
From homemade lasagna noodles to traditional Italian pesto, I’ll teach you how to make creamy and soft layers of egg pasta sheets spread with cheese and the freshest homemade basil pesto.
July 16 – Eggplant Parmigiana Antipasti
In this easy recipe, we’ll take a classic and reinterpret it for an elegant appetizer that you’ll fall in love with (and will want to share it with others).