Welcome to my blog. This is my second day of  Live Below the Line  challenge, and everything goes well. Let me just quickly remind what this...

Some days ago I published a post about  Live Below the Line  and my intention to take on the challenge.  The campaign is asking t...

Gabriele Bonci is the owner (and chef) of a famous Roman Pizzeria al taglio (Pizzarium, Via della Meloria, 43, Rome). This is his recipe...

A great recipe from the Apulian chef Palma D’Onofrio . The mushed potatoes give this focaccia a nice, sweet flavour. Focaccia is presen...

I’m back. Summer is almost over, so I decided that I should treat myself and my friends with these semi-sweet mini rolls from heaven. Fir...

Ideal to be served as party canapés or with a nice glass of wine to welcome your guests. You can prepare this a few hours in advance, ke...

Focaccia is quite popular in Italy and is usually seasoned with olive oil and salt. It may also be topped with a number of ingredients ...

Ingredients • Plain Flour 400g (I mix 100g of Canadian strong flour with 300g of `00` flour) • Extra Virgin Olive Oil • Dried Acti...