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Pizza with tunna and stracchino cheese


  • 500 gr. of flour
  • 25 gr. of yeast
  • 100 gr. of milk
  • 200 gr. of tepid water
  • 1 spoon of extravergine olive oil
  • 1 coffe-spoon of salt
  • 1 spoon of sugar
  • 400 gr. of tomatoes
  • 150 gr. of tunny
  • 300 gr. of stracchino cheese
  • some leafs of basil
  • origan


Put the flour, the salt, the sugar and the olive oil in a bowl. Melt in a glass the yeast with the milk, the tepid water and add to the flour and knead for 5 minutes. Put the bowl up a pot with tepid water and cover it with a napkin of cotton.

Leaven the dough for about 30-40 minutes and the in meantime mash the tomatoes.

After the leavening streach the dough in two baking-pan of 30 cm. of diameter with a little of olive oil. Put the tomatoes, the origan, the leafs of basil and the tunny on the dough.

Baking the two pizze for about 15 minutes at 250° Celsius. After this time put the stracchino cheese on the two pizze and complete the cooking for others 5 minutes.

Star comet


  • 200 gr. of flour
  • 100 gr. of sugar
  • 100 gr. of butter
  • 2 yolks of egg
  • 1 spoon of milk
  • 400 gr. of jam of apricots


Put the flour in the table with the sugar, the butter, the two yolks and the milk. Knead speedly to obtains the "pasta frolla".

Streach the pastry at the thickness of 1 cm. and put it into the mould of the comet star previously spread with a little of butter and flour.

Put on the pasta frolla the jam of apricots.

Bake the comet star at 200° for about 35 minutes.

Ring-shaped cake Richelieu


  • 250 gr. of butter
  • 250 gr. of potato starch
  • 250 gr. of sugar
  • 5 eggs
  • 1 sachet of baking powder
  • 100 gr. of jam of apricots
  • 50 gr. of almonds toasted and chopped
  • 16 almonds toasted


To whip the eggs with the sugar for about 10 minutes. In a bowl mix the butter with the potato starch and the baking powder sieved. Mix the two compounds and to put them in a ring-shaped mould previously buttered and floured. To put the cake in the oven at 200° for about 30 minutes.

After the cooking of the cake, to put out of the shape and to wait for until it is cold. To put the jam of apricots on the surface of the cake. To strew the cake with the chopped almonds which remaing attached to the surface with the jam. To finish to decorate with the wholes almonds the top of the cake.