Entries by plumastudio

apricot and amaretto dessert

ingredients for 6 portions: 175gr of macaroons 750gr of apricots 75g of butter 75gr of sugar 75g of almond flour (not too thin almond powder) 2 egg yolks 2 egg whites until stiff round baking pan of 24cm

pan of cicarelle and mustard leaves

Mustard belongs to the Crocifere family (cabbage, cauliflower, Brussels sprouts, turnips, broccoli, broccoli, cabbage, and mustard) It has a very aromatic flavor, decidedly stronger and more pungent than turnip greens and its tender leaves are excellent to eat raw in a mixed salad. From its seeds the known sauce is obtained which is also called […]

ROL Gelateria – Napoli

Love at first sight between me and Rol Gelateria! Always looking for that extra something that can make the difference, I found in this ice cream shop the winning mix that is missing in most Neapolitan craft shops. Quality of the raw material, friendliness and kindness of the staff that goes beyond the obvious convenience, […]

almond and anise cake

An aniseed dessert with an ancient flavor of times gone by. The base is the typical yogurt plum cake. Decreasing the amount of flour and replacing it in part with that of almonds, I obtained a full-bodied, moist, soft and not soft and dry dough.

Ciro Pipoli and my cousine

I had the chance to meet and host Ciro Pipoli a couple of days in the kitchen with me and my work group. Ciro Pipoli (napoli_naples) is probably the youngest and most famous Neapolitan instagramers.