PANE AI SEMI
This bread is too good and needs to be shared... I tried the recipe by Frollemente and I can't stop making it. I already made three...
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Amalia Brusati di Settala
- Oct 6, 2021
My European summer
Summer goes too fast, it feels like ages ago that swimming and sunbathing were the daily routine... It has been an incredible summer. I...
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Amalia Brusati di Settala
- Jul 13, 2021
Osteria Stella
It has been a while... a long while since my last post. This 2021 started with so many good things: my Green Card first of all, my trip...
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Amalia Brusati di Settala
- Jan 6, 2021
PIADINA ROMAGNOLA
Or Piada, a thin Italian flatbread typical of Romagna. Here Piadina is the queen of street food, stuffed with savory ingredients or...
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Amalia Brusati di Settala
- Dec 10, 2020
PANETTONE
Il Panettone, il Paneˈtũ: in Milanese dialect. With "the" as an article. One of the symbols of my city, Milan. One of the Italian...
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Amalia Brusati di Settala
- Sep 25, 2020
RICOTTA GNOCCHI
Yesterday night I had a blast. I had the great opportunity to cook with 8 amazing 9 years old girls. We prepared ricotta gnocchi together...
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Amalia Brusati di Settala
- Sep 23, 2020
SBRISOLONA
Sbrisolona got its name from Brisa that means "crumb" in Mantova dialect, where it comes from. This cake in fact has the peculiarity to...
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Amalia Brusati di Settala
- Sep 18, 2020
NAAN BREAD
I spent last November in India on a 300hrs yoga TT. I think it has been one of the happiest months of my life. Of course, when I got...
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Amalia Brusati di Settala
- Aug 17, 2020
TORTA AI FICHI GF | GF FIG CAKE
INGREDIENTS: (24cm cake pan) 7.7 oz-220 gr flour (I used corn and brown rice 50%/50%) 1oz-30 gr potato or corn starch 2 eggs 4.4 oz-125...
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Amalia Brusati di Settala
- Aug 7, 2020
PESTO ALLA GENOVESE
INGREDIENTS: (4 servings) 50 g basil 70g Parmigiano Reggiano 30g pecorino 100ml Extra Virgin Olive Oil 16g pine nuts half garlic clove a...
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Amalia Brusati di Settala
- Aug 7, 2020
TESTAROLI
It's a very special pasta, even for Italians. You can find it in a small area, Lunigiana, between Liguria and Toscana. I know them very...
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Amalia Brusati di Settala
- Jul 31, 2020
GNOCCHI SPINACI E RICOTTA
I am experimenting easy recipes for the free IG classes, "A Journey Through Italy". It is not easy to find a recipe that: can be cooked...
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Amalia Brusati di Settala
- Jul 24, 2020
GELATO AL PISTACCHIO | PISTACHIO ICECREAM
I love gelato. I used to have a gelato maker machine when I was little (as I was already a foodie). I am sure many Italian kids had la...
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Amalia Brusati di Settala
- Jul 20, 2020
"ITALIAN" SALMOREJO
Today I went back to my IG Live with Italy. I missed them so much! I took the chance to have fun cooking with my lovely mom and her...
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Amalia Brusati di Settala
- Jul 3, 2020
RISOTTO ALLA MILANESE | RISOTTO WITH SAFFRON
Milan, Milan, my beautiful city. I miss it so much. The vibe, the mix of history and modernity, the amazing restaurants and bars, its...
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Amalia Brusati di Settala
- Jun 29, 2020
Mountain Roots Farm
Mountain Roots Farm is located in the foothills of the Great Smoky Mountains National Park in Sevierville, Tennessee, about one hour...
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Amalia Brusati di Settala
- Jun 29, 2020
A JOURNEY THROUGH ITALY
I recently met Maja and I feel so blessed. We immediately had a connection and decided to start doing something together. We have a lot...
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Amalia Brusati di Settala
- Jun 25, 2020
PICI PASTA
This pasta is typical from Val d'Orcia, Tuscany. It's a fresh homemade pasta, similar to thick spaghetti, made with flour and water. Very...
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Amalia Brusati di Settala
- May 28, 2020
CREPES DI SPINACI SENZA GLUTINE | GF SPINACH CREPES
INGREDIENTS: (12 CREPES) 5 eggs 500 ml vegetable milk (I used coconut) 150g brown rice flour 50g fresh spinaches 12 basil leaves salt...
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Amalia Brusati di Settala
- May 22, 2020
VELLUTATA DI PISELLI | PEA SOUP
Normally you serve soups in the winter and salads in the summer but... I love soups so much that I am still cooking them; from cold...
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