Amalia Brusati di SettalaNov 2, 2021PANE AI SEMIThis 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...
Amalia Brusati di SettalaOct 6, 2021My European summerSummer goes too fast, it feels like ages ago that swimming and sunbathing were the daily routine... It has been an incredible summer. I...
Amalia Brusati di SettalaJul 13, 2021Osteria StellaIt 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...
Amalia Brusati di SettalaJan 6, 2021PIADINA ROMAGNOLAOr Piada, a thin Italian flatbread typical of Romagna. Here Piadina is the queen of street food, stuffed with savory ingredients or...
Amalia Brusati di SettalaDec 10, 2020PANETTONEIl Panettone, il Paneˈtũ: in Milanese dialect. With "the" as an article. One of the symbols of my city, Milan. One of the Italian...
Amalia Brusati di SettalaSep 25, 2020RICOTTA GNOCCHIYesterday night I had a blast. I had the great opportunity to cook with 8 amazing 9 years old girls. We prepared ricotta gnocchi together...
Amalia Brusati di SettalaSep 23, 2020SBRISOLONASbrisolona got its name from Brisa that means "crumb" in Mantova dialect, where it comes from. This cake in fact has the peculiarity to...
Amalia Brusati di SettalaSep 18, 2020NAAN BREADI 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...
Amalia Brusati di SettalaAug 17, 2020TORTA AI FICHI GF | GF FIG CAKEINGREDIENTS: (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...
Amalia Brusati di SettalaAug 7, 2020PESTO ALLA GENOVESEINGREDIENTS: (4 servings) 50 g basil 70g Parmigiano Reggiano 30g pecorino 100ml Extra Virgin Olive Oil 16g pine nuts half garlic clove a...
Amalia Brusati di SettalaAug 7, 2020TESTAROLIIt'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...
Amalia Brusati di SettalaJul 31, 2020GNOCCHI SPINACI E RICOTTAI 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...
Amalia Brusati di SettalaJul 24, 2020GELATO AL PISTACCHIO | PISTACHIO ICECREAMI 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...
Amalia Brusati di SettalaJul 20, 2020"ITALIAN" SALMOREJOToday 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...
Amalia Brusati di SettalaJul 3, 2020RISOTTO ALLA MILANESE | RISOTTO WITH SAFFRONMilan, Milan, my beautiful city. I miss it so much. The vibe, the mix of history and modernity, the amazing restaurants and bars, its...
Amalia Brusati di SettalaJun 29, 2020Mountain Roots FarmMountain Roots Farm is located in the foothills of the Great Smoky Mountains National Park in Sevierville, Tennessee, about one hour...
Amalia Brusati di SettalaJun 29, 2020A JOURNEY THROUGH ITALYI recently met Maja and I feel so blessed. We immediately had a connection and decided to start doing something together. We have a lot...
Amalia Brusati di SettalaJun 25, 2020PICI PASTAThis pasta is typical from Val d'Orcia, Tuscany. It's a fresh homemade pasta, similar to thick spaghetti, made with flour and water. Very...
Amalia Brusati di SettalaMay 28, 2020CREPES DI SPINACI SENZA GLUTINE | GF SPINACH CREPESINGREDIENTS: (12 CREPES) 5 eggs 500 ml vegetable milk (I used coconut) 150g brown rice flour 50g fresh spinaches 12 basil leaves salt...
Amalia Brusati di SettalaMay 23, 2020VELLUTATA DI PISELLI | PEA SOUPNormally 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...