Want to make creations as awesome as this one?


By Loane, Celia, Laura, Stela,Ilaria,

My favorite recipes

for the

Summary :

1. Bread

2. Gnocchis

3. Pizza

4. Lasagna

5. Tiramisù



To avoid going out to buy your bread at bakery, do it yourself

  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water


  • Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
  • Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins.


  • Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  • Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

  • Place it on the baking parchment to prove for a further hour until doubled in size.
  • Heat oven to 220C/fan 200C/gas 7. STEP 8 Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.



OMG shortage of pasta ! We hae the solution! Here is a recipe for gnocchi.

  • 300g of floury potatoes preferably Désirée
  • 60g of 00 flour, plus extra for dusting
  • 1 egg yolk
  • 1 pinch of salt


  • Preheat the oven to 180°C/gas mark 4.
  • Place the potatoes on a baking tray and bake for 30–40 minutes (depending on their size) until completely cooked through.
  • While they are still hot, cut the potatoes in half and scoop out the flesh, pushing through a drum sieve or potato ricer into a large bowl.


  • Cover the dough with a tea towel or cloth to stop it from drying out while you work with it in portionsTurn out on to a clean work surface and fold over a couple of times to ensure all the flour is fully incorporated.
  • Fold in the egg, followed by the flour and salt so that the mixture comes together as a dough.

  • Take a quarter of the dough and roll into a 2cm thick sausage shape, then cut into 3cm pieces of gnocchi.
  • Roll each piece on a gnocchi board, or along the back of a fork, to create the traditional indentations, then transfer to a lightly floured tray. Repeat with the rest of the dough

  • Bring a wide, shallow pan of salted water to the boil, then reduce to a simmer and whisk the water to create a whirlpool effect.
  • Gently roll the gnocchi into the water and cook for 2–3 minutes, or until the gnocchi float to the surface.
  • Drain the gnocchi from the pan – these can be served now with a sauce, baked or pan-fried. They can also be stored for later, simply refresh the cooked gnocchi in iced water for 2 minutes, then drain well and mix with a little olive oil and store in an airtight container in the fridge for up to 2 days

Pizza Margherita


Restaurants ara closed ! What's better than a good homemade pizza !

  • 150 grams of flour 0
  • 150 grams of flour 00
  • 150 ml of water
  • 5 gr of brewer's yeast
  • 2 teaspoons of salt
  • 2 teaspoons of extra virgin olive oil
  • 250 gr of mozzarella
  • 200 gr of peeled tomatoes salt basil


  • Put the two flours in a bowl, make a hole in the center and add the crumbled yeast with a little water. Start working the mixture by gradually pouring the water and making it absorb into the flour.
  • When the dough is workable, add the oil and salt and knead vigorously until the dough is smooth and elastic.
  • Now cover the dough and let it rise covered with a cloth for 2/3 hours or until it has doubled in volume.


  • Take the pizza dough and roll it out with your hands until it forms a circle of about 32 cm in diameter. Then place on an oiled pan and tap with your fingertips trying to inflate what will be the cornice a little.Season the peeled tomatoes with salt, oil and basil.
  • Cover with the tomato sauce, then bake in a preheated oven at 220 ° and cook for about fifteen minutes.
  • As soon as the margherita pizza is almost ready, remove it from the oven and garnish it with the diced mozzarella and bake for another 5 minutes.



It's your spouse's birthday but the restaurants are closed, here's a dessert to serve to your lover !

  • Ground pork 250g
  • Beef minced meat 500g
  • Tomato puree 250g
  • Carrots 50g
  • Onions 50g
  • Celery 50g
  • Whole milk 40g
  • Extra virgin olive oil 1tbsp
  • Salt up and pepper up to taste
  • White wine 250g
  • water 3L
  • Fresh whole milk 1L
  • Butter 100g
  • Flour 100g


  • To prepare the lasagna alla bolognese started, finely chop the cerely, the peeled and trimmed carrot and the peeled the onion whit the knife to obtain 50 g for each ingredient.
  • Heat the oil in a pan and add the chopped vegetables, stew for about ten minutes over low heat while stirring, from time to time.


  • After the time has elapsed, the sauce should be wilted and the bottom of the pan dry. Add the coarse ground beef and pork (the fresh bacon, a very fatty part). The meats should also brown slowly for about ten minutes, so stir to seal well.
  • Initially all the juices will come out but once dried you can blend with the 250 g of white wine.

  • As soon as the alcohol has evaporated completely and the bottom is dry, pour in the tomato puree.
  • Then add only 1 of the 3 liters of water. add a pinch of salt, stir and cook over medium-low heat for an hour.

  • After the first hour, you can add the second liter of water, stir and continue cooking for another hour.
  • At the end of the second cooking hour, pour the last liter of water and continue to cook over low heat for another hour. In this way the ragù will cook for at least 3 hours with 3 liters of water added in the indicated times.



It's your spouse's birthday but the restaurants are closed, here's a little recipe for a date at home

  • 250 gr of mascarpone
  • 2 eggs
  • 3 tablespoons of sugar
  • 400 gr of ladygfingers (savoiardi in Italian)
  • 1 cup of espresso coffee
  • 3 tablespoons of cocoa powder
  • 2 tablespoons of marsala (or brandy)


  • Put the sugar and the egg yolks in a large bowl. Beat well until the mixture is light and creamy. Add mascarpone and half of marsala, and beat well.
  • Beat the egg whites until stiff and add them in the mascarpone cream. Mix gently.
  • Pour the espresso in a shallow dish along with the remaining marsala. Stir well. Quick dip each ladyfinger in the espresso mixture turning for a few secs until they are nicely soaked.


  • Line these in the bottom of a glass dish until you have used half of the biscuits. Spread over half of the cream. Cover with the remaining biscuits and spread over the remaining cream. Dust with the cocoa.
  • Chill in the fridge for 4-5 hours or better overnight.