These slightly sweet buns, made with left-over dough and enriched with pine nuts and raisins, were once also allowed during the Lenten period. They were...
This recipe is: inexpensive, nutritious, and made with local raw materials. Grandmother never made it for me, but it remains in my aunt’s memories of...
Like all my grandmother Violetta’s recipes, I had to calculate the doses because she cooked everything “by eye”. So, this is my reinterpretation of a...
In Lazio, we have these delicious biscotti very similar to the most famous Cantucci made in Tuscany. Generally, tozzetti have hazelnuts, but you can also...
