Ingredients:

RECIPE: TORTELLI CREMASCHI (ALEX V.)

Servings: 6/8 people

Preparation time: 50 minutes

Cook time: 35 minutes

Temp: 100 °C

For the dough

1000 g plain flour 100 g water A pinch of salt

For the stuffing

Mostaccino (a typical spicy biscuit from Crema): 2 Cocoa Macaroons (amaretti Gallina): 150 g Raisins: 25 g Candied Cedar: 15 g Dry Marsala: 20 cl Nutmeg: 1 teaspoon Little mints: 2 grated Grana Padano Cheese: 100 g Eggs: 1

For the dressing

400 g melted butter 400 g Parmesan cheese

Directions: Dough Preparation

First of all you have to combine the salt and the flour, done this you create a volcano with the flour and add the water in the center little by little and slowly mix everything trying to get a fairly firm dough. Let it rest in the fridge for 5 minutes.

Stuffing Preparation

First of all take the cocoa macaroons, the cedar and the mostaccino and chop everything finely, add the raisins cut into pieces, add the nutmeg, the grated mint, the egg and the Grana Padano cheese, mix everything until it forms a dark red mixture tending to brown.

RECIPE: CROSTATA -ITALIAN JAM TARTE (GRETA F.B.)

Servings: 12 servings;

Preparation time:50 minutes;

Cook time: 30 minutes

Ingredients:

butter 100g sugar 120g flour 300g eggs 2 Crostata is one of the most classic Italian desserts. For crostata you need shortcrust pastry made with flour, sugar, eggs, butter, which is then filled with jam.

There are a few differences between a CROSTATA and a PIE Crostata dough is crumblier because we use eggs and it is usually filled with jam (strawberry jam, lemon jam) or nutella. Pie dough is flakier than Crostata dough, it is not too sweet and it is usually filled with fresh fruit (apples, strawberries)

Directions:

In a bowl mix flour, sugar, butter, and eggs and if you want a little lemon zeste. Blend the ingredients in the mixer until they combine and the dough almost form a ball. After putting aside a bit of dough to make decorations, roll out the dough with a rolling pin until you get a flat circle. Put it into a tart pan. Top the dough with your favourite jam and spread it out evenly. Cut strips from the remaining dough and make a lattice pattern on the Crostata. Fold in the edges of the Crostata over the lattice. Bake it in the oven for about 30-40 minutes 170°c (until the dough is golden). Remove from the oven and let it cool completely (a few hours). Slice and serve!

RECIPE: CHOCOLATE SALAMI (SARA M.)

Servings: 8 people

Preparation time: 20 minutes

Cook time: /

Temp: /

Ingredients:

200 g dark chocolate 150 g butter 2 eggs 170 g dry cookies 150 g sugar

Utensils:

electric whisk bowl parchment paper platter

Directions:

Chop the dark chocolate with a knife. Melt it adding a spoon of water then let it cool. Leave the butter at room temperature for about 30 minutes, cut it into small pieces and then mix it with the sugar with an electric whip. Pour the eggs slightly beaten one at a time until they are white and frothy. Pour the melted chocolate into the mixture. Take the biscuits and chop them coarsely and add them to the chocolate. Mix the ingredients. Transfer the dough onto a sheet of baking paper and distribute it like a sausage. Lift the two ends of the sheet, take them to the centre and roll the salami until it is completely wrapped with parchment paper. Fold the two side so that the salami is tightly closed. Place it in a tray and leave it in the fridge overnight. When ready, serve it in slices. Note: Chocolate salami can be flavoured with rum or another liqueur to your liking. For a non-alcoholic version you can use orange juice or coffee.

RECIPE: TIRAMISÙ

(DEYBIS L.)

Servings: 8 people

Preparation time: 50 minutes

Cook time: 35 minutes

Temp: 150 °C

Tiramisù is an Italian sweet made with ladyfingers dipped in coffee, layered and filled with a mascarpone and egg cream.

Ingredients:

330 g Savoiardi ladyfingers 500 g mascarpone cheese 4 medium eggs 100 g sugar 300 g coffee 2 tablespoons of rum or Marsala (optional) unsweetened cocoa powder

Directions:

First prepare the coffee, then add 2 tablespoons of rum or Marsala wine and let it cool down. Separate egg whites from yolks and take a bowl and whisk the egg whites until they are stiff. Now in another bowl whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes. When ready add mascarpone cheese. Whisk the cream slowly with the electric mixer. Now add the stiffen egg whites. Mix slowly until the mixture is smooth and creamy. Dip quickly Savoiardi Ladyfingers into the coffee and place them on a ceramic or glass cooking pan. Spread the mascarpone cream over the Savoiardi and sprinkle some cocoa powder. Add another layer of Savoiardi and then cover with another layer of mascarpone cream. Sprinkle again with cocoa powder and leave to rest for 3 hours in the refrigerator before serving.

RECIPE: BACI DI CREMONA (MARTINA T.)

Servings: 12 people

Preparation time: 50 minutes

Cook time: 15 minutes

Temp: 160° C

Ingredients:

135 g toasted hazelnuts 135 g butter 135 g sugar 135 g plain flour 10 g jam or chocolate cream

Directions:

1. Toast the hazelnuts and finely chop them. 2. Put the flour into a bowl and add the chopped hazelnuts, the butter (kept at room temperature) and the sugar. 3. Mix the ingredients and form a dough. Leave to rest for 30 minutes in the fridge. 4. Make about 50 little flat balls with the dough, lay them on a baking sheet covered with parchment paper and bake at 160° C for 15 minutes. 5. When ready, take a ball and spread it with some jam or chocolate cream. Then cover it with another ball. Repeat until all the balls are paired.

Note: Baci di Cremona are ideal to be consumed together with a good wine, light and sweet, such as Muscat, served fresh, or with a cup of hot tea.