Food Minia

Each region makes it his own way. Every family does it in his own way. Even my mom did. She wanted to be more "Tuscan" and try the recipes of the region, but I do not appreciated because of the very particular taste. We're talking about chestnut flour, intense, sweetish, who loves her, who hates her. Now that I'm an adult, or who are aged (!) I appreciate the 100% and I tried to go back to a balance of doses that would satisfy me. I made at least a dozen, segnandomi every time corrections until you get to what I propose. For my taste, the chestnut should not be dry and crisp but dry on the surface, well cracked and morbidino inside. I eliminated the raisins and pine nuts and open the door to Rosemary who, I swear, it gives you a perfume dream. Then everyone has their own taste, of course, but where you do not compromise on the flour and height. The best meal in my opinion is that of Mount Amiata (GR), sweet, light-colored and with regard to the height, to me, should n...

For early spring then a tart soft and fragrant citrus is what it takes, with a slight crust without butter and no eggs (the eggs I used for the cream). Although it is made ​​with wholemeal flour the pastry remains rather soft and crumbly. What kind of pastry will you say? This Italian recipe , with some modifications made ​​by me (I reduced the sugar) , I found the recipe on a book of Montersino. Do not expect the usual pastry buttery and very tasty , this is good but to me falls in those recipes a bit 'health-conscious . However, the overall result is pleasant tasting and testing done in the family has had positive feedback ... I think all of us moms and housewives they know a little bit of culinary criticism of family members, or not? (but that's it, but there is little sugar, too sweet, but it is cooked well? cream is too fluid ... etc ...) !!. The custard instead is enriched with the classic orange and lemon. If you like to try it I suggest you prepare it the day before a...