Hi everyone! Here’s one of my favorite holiday recipes. I’ve watched these being made since I was a child, and now I make them with my family. Let me introduce you, if you haven’t tried them, to bocconotti abruzzesi—delicious shortcrust pastry bites filled with grape jam mixed with toasted almonds, chocolate, cinnamon, and a splash of liqueur. This is the classic, traditional version (and honestly, the best!), but over the years, bakeries have experimented with all kinds of fillings—from the classic hazelnut cream, to lemon and pistachio creams, and even this year’s new white yogurt and berry filling. You can really have fun with the fillings! Another favorite of mine, though not found in bakeries because it spoils more easily, is ricotta—divine! But enough talk, let’s get to the recipe!

When we were kids, our moms always bought us these traditional Abruzzo pastries. For their special day, we decided to make them ourselves, in our own vegan and gluten-free version.

We’re in the heart of Roman Carnival between the 1700s and 1800s on Mardi Gras. At sunset, the center of Rome was buzzing for the festival of the moccoletti. Everyone at the festival had to wear a mask and carry a thin, long candle called a “moccoletto.” The goal was to keep your candle lit while trying to blow out others’. If your candle went out, you had to reveal your identity by removing your mask. That’s the romantic side of the festival, but in reality, the night, the crowd, and the masks often hid betrayals, pranks, thefts, and even stabbings. The nice thing was that, at least for one day, there were no obvious social differences and everyone could feel a bit lighter. Happy Mardi Gras.

This is one of the most beloved traditional desserts, featuring a flavorful shortcrust pastry filled with fragrant lemon pastry cream and delicious local sour cherries in syrup, just as tradition calls for—preserved in jars with sugar and sunshine. Known as 'Pasticciotto' in Lecce and 'Bocconotto' in Martina Franca, this specialty brings together a variety of wonderful flavors.

What are bocconotti and why are they called that? They are small pastries from Abruzzo, traditionally made around Christmas (although I’ve always been told they’re enjoyed year-round). They’re bite-sized, so you can eat one in a single bite—and I’m sure you’ll fall in love with them from the very first taste, just like I did! 😀With this Bocconotto Teramano, I want to share a bit of local tradition... but with my own twist. 😊For this recipe, I followed the one from Professor Faranda’s book on Teramo cuisine, but I made a few small changes (for the dough, I used a mix of Bolero and Saragolla flours, and for the filling, I added gianduia hazelnut spread instead of chocolate, along with grape jam, almonds, cinnamon, and lemon zest 🍋).P.S. I made these changes not because I didn’t want to respect the original recipe, but just to experiment with some ingredients I had at home and see how they turned out.That’s it... 😊 And what can I say!? I’m really happy to have breakfast like this this morning! 😍(In the photo, you’ll see the original dough recipe)

June is cherry season! Here’s my take on a classic dessert from the Itria Valley. I’ve wrapped these ruby-colored cherries in a crisp shortcrust pastry and nestled them in a delicate pastry cream. Special thanks to Nico Acquaviva for his Martinese bocconotto, which I was happy to recreate. A winning recipe doesn’t need changing... except for the addition of fresh cherries, which bring a burst of freshness to this delicious treat from Puglia.

This year, to celebrate my son's birthday, I decided to make a beautiful zuccotto using pandoro. As you know, there's always some left over after the holidays, and this seemed like a great way to use it up.

Piedmontese castagnaccio is a very old recipe, with written records dating back to 1553, when it was served to restore energy after a long day of work. Chestnuts were abundant in the autumn and considered a humble ingredient, often overlooked by the nobility. Unlike Tuscan castagnaccio, the Piedmontese version includes apples and extra sugar, leaves out rosemary, and uses milk instead of water. Here’s the recipe.

For me, it’s not Christmas without struffoli. I’ve been making them since I was a child, helping my mom and grandma perfect the little balls. In Campania, this is a traditional Christmas dessert. These are small, soft fried dough balls, coated in honey and decorated with colorful sprinkles—simply delicious.

Panettone is a true labor of love! We love our dough! Good things take time!On the first day, there’s a 45-minute prep. Then, mix the final dough and let it chill in the fridge. The yeast does its magic while you sleep!On the second day, just shape the bread, prepare the pan, and wait for it to rise. Then, it’s off to the oven!Letting the dough rise overnight in the fridge gives it more flavor, makes shaping easier, adds flexibility, and some of the work happens while you sleep. 😉This recipe makes two 1.5 lb (750g) panettones or one large one!

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy!Recipe adapted from Singapore Baking Group.#mycookbook

Panettone is THE Italian (well, Northern Italian) Christmas dessert. It's not so easy to prepare a soft, yummy panettone...but it's completely worth it!