Cornmeal cornbread is a fantastic complement to a hearty meal. Traditionally served for Thanksgiving, I find it incredibly suited year round. Entirely gluten free, it is an excellent option for gluten intolerant guests. I baked my first loaf last year precisely because it is gluten free! I had ran out of gluten-free flour and needed to cater to people with gluten intolerance. There was almond meal at home, but any type of nuts was banned from the workplace so that was not an option. My last card was cornmeal. So I figured that a nice loaf of cornbread was better than nothing. Continue reading
Panna cotta is a recipe that comes from Piedmont, and so does Nutella. Combining the two should have been the most logical thing to do, yet for some reason I had never come across Nutella panna cotta until a couple of months ago. When I visited home in August my parents took me out for lunch to a restaurant that makes authentic traditional cucina piemontese and Nutella panna cotta was my dessert of choice among those they had. What a delightful experience.
I recently had some friends over for dinner and decided to treat them to risotto. Pasta and pizza, especially when home-made by an authentic Italian cook, are always a good option, and no guest will ever frown at this choice of menu. But there’s so much more to Italian cooking than pizza and pasta. Rice is, in fact, a very popular food in the north, together with polenta (cornmeal). Coming from northern Italy myself, I consider risotto one of the finest expressions of northern Italian cuisine. Continue reading