A sweet Friday

Friday, January 11th, 2013

Hello lovely brides-to-be,

Carnival is here and it’s certainly not the right time of the year to start with a diet, at least for me!
Here I am today with some yummy yummy pastries pictures everyone would like to find on it’s breakfast table in a morning…

Italian chiacchiere are the typical Italian Carnival pastries. They’re made of dough into thin twisted ribbons or kept flat with wavy borders, deep-fried and sprinkled with powdered sugar…

Depending on where you are in Italy, they’re also called frappe in Rome, sfrappole in Emilia Romagna, or crostoli in Veneto and Friuli-Venezia Giulia.

crostoli carnival venice

John Paul Urizar }

italian carnival pastries

 { Nella Cucina Di Ely }

For those who are in Venice during the Carnival, here you are with a couple of addresses of Venice Pasticcerie I like to stop for a coffee when running for weddings…

Pasticceria Dal Mas, close to the train station…If you get there too late in the morning, you would not find any cornetto left…

Pasticceria Tonolo, in Dorsoduro. Worth a stop for their pastries with zabaione cream

Torrone – A sticky Italian job

Saturday, November 17th, 2012

Torrone (also know as nougat) reminds me of long Christmas meals with my family which usually finished eating little oranges and torrone candies. I don’t know how we all managed to eat Torrone sweets after a full Italian Christmas dinner…but we did, it was (and still is) part of the Christmas tradition.

So for the ones of you who are in Italy this week end and not far from the beautiful Cremona, I would suggest to go and have a stroll around the torrone market which is held here every year. You can find all the details in the Festa del Torrone website.

nougat torrone

{ Aux delices d’Aurelie }

nougart in pink

{ Flickr }

They are made by simple ingredients like honey, sugar and egg white, with toasted almonds or other nuts and it is said Romans used them and considered Torrone as a specialty for rich people. I think it would be a nice idea to have a few of them for a candy bar at your wedding…

torrone nugart candy bar
{ Colin Co. Weddings & Flickr }

I’ve never managed to make one, but if you’d like to try I would suggest to try this recipy…I love the final result!

Natural paper DIY wedding invitations

Friday, May 18th, 2012

Hi girls,

I realize that I haven’t written in here for quite a long time! Between a visit at a Venice catering and a baby spring party at the nursery, here I am with some stationary ideas I made for one of our July bride-to-be in Venice!

Her only condition: Natural paper!

Manuela wants for her wedding invitations, menu and tags only natural paper! Here I am with my first trials made of mulberry paper ivory color, rice paper lavender colour, and lokta printed paper from Renkalik distributor… I chosed for my tests some lokta blue printed paper that represents some elegant floral design!

The most challenging part: having the rice paper going through my home ink-jet old printer without being completely mashed by the machine….Argh….Made it!

What do you think about the result? Keep tuned as final stationary version will be online soon…

DIY Christmas at home

Thursday, January 5th, 2012

Hello lovely ladies!

I’ve just come back from Italy where I spent some amazing Christmas holiday! I’m a bit sad but happy to go back to my little house too!
On Christmas day I organised a big fat Italian dinner at mine (there were 13 of us!) and had fun with my sister and MrB to arrange the decorations for our table – my mum wanted to remain the queen of the kitchen, so no way she let us cook something!

We went for a traditional red themed table, using a long red runner on a white table cloth, paper tissues in white and red colours, red glasses and white plates from my mum’s wedding!
The flowers part was the most difficult one. I got some inspiration from the Christmas design to order photos by Interflora and tried to personalised them with something simpler…so we went for pine brunches (from my garden), two white roses, a few cinamon sticks and coloured ribbons using a jam jar. We used the same type of vase, but smaller, for the candles, which we decorated with some pine brunches again.

My sister was the creative behind the menus, the best thing! I managed to make two heart shaped holders out of some old wire…

Ribbons from The wedding of my dreams

Little treats with ricotta cheese…

Wednesday, December 7th, 2011

Hi girls,

Are you already in bed or still in front of your computer looking for some inspiration for Christmas.
I’m scratching my head trying to get to a final version of the Christmas menu, but we are still quite far from it. MrB and I have volunteered to cook the Christmas dinner which will be celebrated at my parents’ place this year…so beeing in charge of satisfy around fifteen mouths is not an easy task!
Home made pasta, roasted pheasan, rabbit and I could mention all the different animals and wild birds…but we haven’t found something we both agree on…so I thought to have a go with the dessert in the meanwhile. I think this will not be the one I will prepare for Christmas, but it’s certaily an easy and quick solution if you’d like to impress you sweet half after a long day at work.
These little sweets made of ricotta cheese and coconut and cocoa do not have a name, not that I know at least. My mum gave me the recipe over the phone one day and I had a go…

italian-chocolate-buiscuits-with-coconut copy
200 g of ricotta cheese
1/2 pack of reach tea finger buiscuits (Tesco)
cocoa powdel (as much as needed)
sugar (as much as you like)

Break the buscuits into small pieces and mix them with ricotta cheese and cocoa powdel (add some sugar if you like). Divide the mixture into small balls and make them roll over some coconut powdel. Leave in the fridge for a couple of hours before serving.
Let me know if you try it.
Good night to all of you!

Unusual tempting delicacies…

Friday, October 21st, 2011

Cake, ice cream or coffe?
It might happen that you’ll get all of them if you attend a proper Italian wedding! We are quite famous for neverending meals and I have to admit sometime they are really too long for Italians too.
I think the moment I prefer is the dessert time, especially if there are some unusual delicacies to try. So when I saw these photos I thought: what about an original dessert instead of the traditional cake?
The caffe’ “Al bicerin” (wich letteraly means little glass) in Torino is a historical and traditional caffe’ where you can find all sorts of desserts and very good coffe too.
This is a zabaione sorbet, a mixture of egg yolks, sugar and wine beaten over a gen – the wine can vary from marsala to barolo. It’s possible to add some wipped cream and serve it with some biscuits.

The hot chocolate can also be a nice choice for a winter wedding. It must be made using the finest cocoa following a long process of preparation. Recommended with a gentle sprinkle of fresh wipped cream!

Last one is another winter choice – this is a traditional treat in the Torino area: hot expresso coffe’, chocolate and milk cream all served in a tall flute!

By the way, if you are in Torino, don’t miss this caffe’ – a little gem of tradition and taste! You will find hundreds of other delicacies to tempt you…

A yummy yummy address in Venice

Friday, June 10th, 2011

Hi there!

Guess where I was yesterday?
I give you a clue: what’s the most romantic city in the world?
Come on…of course it’s Venice! I was there on my own, for viewing some venues for some clients – no husband, no daughter…it was quite unusual, I have to confess and I missed them a bit!

I also treated myself with a nice meal. I guess everyone that has been in Venice before will agree: to find a really good quality restaurant or osteria in Venice at a convenient price is a real challenge. But I managed to find one which I’d like to recommend. In the three century old Ostaria Al Milion, you’ll feel the true taste of the Venice gastronomy as well as the old Venice osteria atmoshpere! The perfect place to organise an informal brunch with friends and family the day following your wedding!


The Osteria is located a few steps away from Ponte di Rialto, in one courtyard that was once property of Marco Polo’s family! Thus the name, Al Milion, that is the title given to Marco Polo’s adventures book.

A perfect address to taste the traditional Venice cucina, made of sardines in Saor, baccala mantecato (salt cod puree) or seppie alla veneziana (sautee cuttle fish with their ink) which you could combine with Veneto or Friuli wines!
Lunch starts from 35euro.

If you’d like to see where I’ve been you can also visit our wedding venues in Venice with a few new locations ideal for the couples who are planning a wedding in Venice.

Picture courtesy of: Dominique Robert Photography

A Strawberry Flavour Mother’s Day

Sunday, May 8th, 2011

Hi there!

After beeing a bride, now I’m a mother too! And since today it’s Mother day in Italy I thought to cook something for my family…Well, I should be the one today receiving some gifts from my lovely daughter and husband, but Maya is too small, and Mr G is not the kind of man that has ever impressed me with gifts on the expected-gifts-supposed-to-be-days!

So I cooked a new Tiramisu’ version made with strawberries which could consider as an alternative to traditional sponge wedding cakes.

Strawberry Italian Wedding Cake

A yummy yummy fresh recipe easy and quick to do. Have a chat with your caterer!

Strawberry Italian Wedding Cake

Ingredients for four glasses are: 16 soft ladies finger, 170 grs strawberries, 100 grs panna fresca (light cream, whisked until stiff), 80 grs sugar, 3 grs gelatin.

Strawberry Italian Wedding Cake

Share your results back with me!
Buon appetito!

The art of butter frosting! No milk please!

Saturday, April 23rd, 2011

Happy Easter everyone!

While waiting for the British Royal Mail to deliver the new fancy cupcakes tins I ordered in Ebay almost one month ago 🙁 I keep on practicing the art of cupcake baking! A good idea for a wedding dessert?!

Well, not easy I have to say, looks more like a challenge really!

Chapeau to the cupcakes professionals whose blogs and websites I’ve been visiting on the last weeks! But fine, I’m doing my utmost, in my modest kitchen, with my modest equipment, and last but not least, with Maya keeping on being REALLY PATIENT while mummy is baking…


After a first couple of tries that have been complete failure ( in my view, there’s no need for milk in the butter frosting), here you are with what I’m going to propose my husband’s family tomorrow!

For more than 10 years, I’ve been simply cooking nothing for Gianluca’s family on occasions such as Christmas or Easter! But since I’m a wife and a mother – well, since less than 2 years 😉 things have changed!


Hopefully they enjoy my chocolate cupcakes! Happy Easter everyone!

Maya loves her mother, I mean her mother’s breast…

Tuesday, March 29th, 2011

Hi there!

4 months have gone since I gave birth… Time runs so fast, and I realize Maya requires a lot of my time I do not have for me ( nor for the blog 🙁 ah ah ah) any longer…Try to go back on stream though!

Maya is turning 4 months old today and I wanted to bake for her something special… in perfect British style… Here I am with some delicious vanilla cupcakes I’m going to treat the family with tonight! Not sure how I managed to bake them with Maya talking to me all the time this morning! But done!

Not bad as a result for a first try, isn’t it?!

By the way, the muffin baking moulds I used are the one we bought in London, Columbia Road Flowers Market one year ago! Stefania will recognize them!!! Such a lovely week end!

Maya! Stop crying, we’ll go out now for a walk…

Cupcakes silicon baking moulds: Columbia Road Market
Teddy Bear: Nattou
Cupcakes: Vanilla and Lemon Cupcakes
China: Fade
Baby Pacifier: MAM