Welcome Spring

Welcome Spring !!!

I love Spring and this year I want to welcome my favourite Season with a very special recipe, Genny’s Ricotta Cake.

Genny is one of my best friends’ mom and she is an amazing cook. She loves to prepare many different kind of sweet treats like almond biscotti (cantucci), chocolate and apple pies, homemade marmalade and so on..

This recipe is one of my favourite one, since it’s a guest recipe I decided to keep as it is,  I only switched the white flour for spelt flour.

P.s : In this post I’ll share with you a few pics of how Springs looks like in Veneto !




  • 350 gr of spelt flour
  • 150 gr of coconut sugar or cane sugar
  • 150 gr of organic butter
  • Handful of hazelnuts
  • 2 eggs
  • ½ lemon zest
  • 250 gr of ricotta
  • Dark chocolate chips

Start by blending in a food processor, the ricotta with one egg and 3 tablespoons of sugar. Once is blended, add the chocolate chips to the mixture and mix it gently, then set aside.

Next, blend in the food processor, the spelt flour with butter, sugar, one egg, hazelnut and lemon zest together until it becomes like a soft crumble.

Cover a baking tin with baking paper and place half of the crumble on the bottom of the tin.

Pour the ricotta mixture on top and then cover it with the remaining crumble.

Cook it in the oven for 40 minutes at 180 C.



Benvenuta Primavera !!!

Amo la Primavera, e quest’anno ho deciso di darle il Benvenuto con una ricetta speciale: La Torta alla Ricotta di Genny.

Genny è la mamma di una delle mie migliori amiche, ed è una cuoca fantastica. Riesce a preparare qualsiasi cosa; i suoi cantucci per esempio, sono troppo troppo buoni ! Ogni volta che me ne regala un sacchetto, li finisco in mezza giornata 🙂

Questa ricetta è una delle mie preferite, me l’ha insegnata lei in un pomeriggio ed è talmente semplice, buona e leggera che ho deciso di proporla a voi. Per la mia versione ho semplicemente cambiato la farina 00 con una farina di farro biologica.

P.S: In questo post condividerò con voi qualche foto che rappresenti la bellezza della Primavera nella mia regione.



  • 350 gr di farina di farro
  • 150 gr di zucchero di cocco o zucchero di canna
  • 150 gr burro biologico
  • Una manciata di nocciole
  • 2 uova
  • ½ scorza di limone
  • 250 gr di ricotta fresca
  • Gocce di cioccolato fondente qb


Iniziate mescolando in un robot da cucina la ricotta, con un uovo e tre cucchiai di zucchero. Ponete il tutto in una ciotola ed aggiungete le gocce di cioccolata mescolando delicatamente.

Utilizzate poi il robot da cucina per formare l’impasto. Mescolate insieme la farina, il burro, lo zucchero, l’uovo, le nocciole e la scorza di limone.

Ricoprite una teglia con della carta da forno e ponete circa metà dell’impasto per creare la base della torta. Poi, aggiungete la crema di ricotta e ricoprite con il restate impasto.

Infornate la torta a 180 gradi per circa 40 minuti e servitela fredda !!!








Adri’s Veggie Arepas | Le Arepas di Adri

Adri’s Veggie Arepas :

After a few weeks of break, I’m back on track and I can’t wait to share many new super yummy recipes with you guys. Since I came back from my Easter holidays,  I have been really busy with school and I had no time to post on the blog any recipe or the pictures of my amazing Spring Break trip to Hawaii. Now that I have more free time I can’t wait to write many new posts for you. I will start with the recipe for the famous Arepas created by my lovely friend Adriana. Arepas are a typical Venezuelan dish made with corn flour and stuffed with different fillings like: cheese,vegetables, avocado or meat. To add more nutrients and taste to the arepas, we decided to combine the classic dough with spinach (green arepas), carrots (orange arepas), beetroot (pinky arepas) and black beans (purple arepas).

Alice’s Veggie Penne | Le Penne alle Verdure di Alice

Alice’s Veggie Penne:

Today I’m sharing with you another of Alice’s super delicious plant-based recipe. This time she decided to prepare a true Italian dish made with whole spelt Penne and a super yummy veggie cream. I tried her recipe a few times and it works perfectly for a dinner with friends or family. The tahini makes the dish even more delicious and nutritious since it’s a really good source of vitamin and minerals, such as: iron, potassium and phosphorus , vitamin E and vitamin B.

Alice’s Plant-Based Muffins | Le Camille Integrali di Alice


Alice’s Plant-Based Muffins:

I have decided to create a new section of the blog, where I will share healthy recipes from my friends and family. Last week my dear French friend Cecile shared the recipe for her Veggie Quiche, and this week my dear friend Alice created an extremely delicious recipe for  vegan muffins made with carrots, oranges and apples. Alice Piccin, is not only a creative plant-based chef, but also a very talented photographer based in Venice, Italy.

Cecile’s Veggie Quiche | La Quiche Vegetariana di Cecile

Cecile’s Veggie Quiche:
Last week I organised a brunch “chez moi” with my dear friends Cecile and Christina. I prepared various freshly squeezed juices and a healthy and delicious Banana Bread, don’t worry I will post the recipe very soon. My friend Cecile prepared a super healthy yet yummy Veggie Quiche made with courgette, eggs and curry and she kindly gave me the permission to share the recipe with you guys. Cecile’s Quiche is very simple and easy to make and super nourishing too. I use mainly organic and free-range eggs, that are naturally rich in protein and vitamins and minerals such as: selenium, vitamin D, vitamin B6 and B12.