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Chocolate, what a passion!
Then when it comes to a superb cup of hot chocolate spiced with cinnamon, with whipped cream sprinkled with a mixture of amaretto, hazelnut and cinnamon, it is impossible to resist!
In our house it is now tradition for years to prepare on time for breakfast on Christmas, accompanied by various cookies, just to stay on topic.
So, between a mother sleepy eyes wide awake and intent to peep the packets decorated with bows at the foot of the tree, lazy in bed waiting for a good cup of coffee, the usual Christmas tunes from TV, the smell of chocolate and spice has spread to every room.
I wish I could add to be able to light the fire but, given my familiarity, I use a lot of imagination! Quisquiglie! What matters is that shortly after the small fire crackled merrily in the fireplace.
In short, a nice morning to be lazy!
I have to be sat by the fire for half an hour, to reflect on the magical evening of the day before, (Ele a kiss, for love, the real one, has no boundaries) and think about the best gift I have given this year: a peaceful Christmas in the family.
thought this was enough to alienate many others and let me taste all the flavors of the day started great.

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Merry Christmas!

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pastiera Neapolitan






version raw, cooked, slice!

It 's the first time that I attempt with this specialty. I had always looked upon with suspicion, until one day I tasted homemade by a lady who did not know personally, and given the physical distance that separates us I doubt I will ever have the pleasure to congratulate them in person. His
pastiera was delicious, and more than fragrant.
So I dusted off the various recipes that I had kept aside (eh. .. You never know!) And I started to work.
How did it go? Very, very good! Imiei already too much for taste, since more than three quarters of the pie has honored them signed!
I'm not completely satisfied, (and when did!) Because my pastiera than the other tasted it before, it was very fragrant and tasty, but slightly more compact, so I will take some modifications.
Later the recipe, which includes the classic ingredients, crust, grain, ricotta, candied fruit, orange flower water over grated zest and candied fruit at will, adding, using as many bakeries and pastry shops, custard
Yes, the usual billion calories portion, but it's worth it!

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Just a couple of days

we assess the situation, in fact, even 2: formatted laptop for some time, frozen picture and unattainable.
Tomorrow I'll be away until Tuesday night ... Maybe I can show the world, or at least a virtual one, that wonder of pastiera Neapolitan which is now just a memory, powdered to 90% by me, the face of all diets!
Not to mention the leek flan, the nougat ... Eh ... Have faith!

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the most vivid memory of a day in late autumn



We are now in December but this year the temperatures definitely off season we still allow beautiful warm afternoons in the garden, and we take advantage. This rascal
more than satisfied by the air became a real feast of homemade wholemeal bread, drizzled with extra virgin olive oil of excellent wine cellar Crociani, exquisite memory of a beautiful day spent in the company of Montepulciano Susanna Crociani .



this bottle is on display on a shelf in the kitchen of my house, even if the digital was too shady and I had to move it so that it can take pictures, not far from the excellent Rosso di Montepulciano. By Susanna


like Cicero, (a true force of nature!) Along with Roberto we visited the old town center, then move to the farm the storyteller, an oasis of peace in the green Tuscan countryside with each environment presented by the starlings Father Arnaldo, where the lights of the sunset colors give more enveloping and just look around would not want to start again. In
delicious Susanna apartments had fun to combine styles and colors, curtains and soft quilts wrap up to create spaces where everything evokes a familiar environment, perfect for relaxing holidays.
For the best pictures I refer you to the blog of Ruin, Fumes Ethyl , since my digital camera was reported missing!


In Crociani Cantina, located in the wine bar and, without quite unique, over an Etruscan tomb, lost my most intense memories of that beautiful afternoon in late autumn.
of wine tasting techniques let the opinion of many experts, because they are much more comfortable in the kitchen that is not among the bottles, with a single indeed, the most vivid memory remains distinct smell typical of the cellar, the intense and irresistible aroma that rose from the cup now empty (I could not resist!) firm and shiny in front of me. As I listened, rapt
Susanna, intent on telling us about his travels and his experiences as a producer, I breathed the scent of sweet Vin Santo Crociani, absolutely delicious, perfect almond biscuits served with typical Tuscan or rustic homemade biscuits.


Special thanks to Susan and George for the gracious hospitality, and a promise to return as soon as

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artistic vein







today, returning from work, I found these little masterpieces on display on the table, and it still lacks one, with an excellent vassoino stracchino duly garnished with grass chives and cherry tomatoes.
A simple demonstration of how even the most ordinary dish can become a pleasure just to watch it.
Compliments to the chef!