Quarantine Activities

As you may know there’s a virus out there called Covid19, which literally shocked the world and also forced almost the entire population to stay locked-in alone or with family.

Even if being in lockdown is hard and stressful, I decided to invest my time during this quarantine to learn new things, more precisely I wante to be able to plant my own vegetable garden, plant my own berries and fresh flowers, learning new recipes (healthy and not so healthy), learning new types of workout out and read many new books.

Apple Tart

Apple Tart:

You already know how much I love baking on a Sunday morning, I’m actually a very early bird, so after my usual morning walk with Lampone, I love to cook while everyone in the house is still sleeping. Today I want to share with you the easiest apple tart recipe, courtesy of my dear friend Elisabetta. You just need to remember that you’ll be using the yogurt jar to measure all the rest of the ingredients.

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 !!!








Lemon & Coconut Bars | Barrette al gusto di Limone e Cocco

Lemon & Coconut Bars

Here I am with a new and super simple recipe. I’m always struggling to find nutritious and yummy snacks to keep me active during long working days. Sometimes, I like to have a few dates or walnuts or maybe even a yogurt with fruits. But this time I wanted to create something different yet easy to prepare and to carry around all day.

Innichen’s Recipes | San Candido e le sue ricette

Innichen’s Recipes:


Since I was a very little kid, I used to spend the Christmas holidays in San Candido with my family. San Candido is a very cute town surrounded by the Dolomites, located in the Trentino Alto Adige region.

Soft Coconut Ciambellone | Ciambellone Morbido al cocco

Soft Coconut Ciambellone:


Ciambellone is the typical breakfast cake, at least in my family’s home in Italy. I love to prepare different types of ciambellone and enjoy it in the morning with a good coffee or a cup of green tea.

Choco Crostatina | Crostatina al Cioccolato

Choco Crostatina: 

“ People who love to eat, are always the best people” Julia Child.

I’m starting this blog post with one of my favourite quote, and I just want to add that people who love to cook are even better !!! Today’s recipe is my own version of a classic Crostatina, which is a typical Italian pie. I have many sweet memories with Crostata, since my mom used to make it for me and my brothers when we were young. My version is just a little bit healthier but still delicious and indulgent.

The Perfect Breakfast Pie | La Mia Torta al Caffè Preferita

The Perfect Breakfast Pie:

I have never talked to you about my first true love: coffee. I simply adore the perfume of coffee early in the morning, just as much as I love its strong and intense taste. I know it’s not the healthiest drink ever, but I am Italian and espresso is part of our culture, it simply reminds me of home and the tradition of having a quick espresso in my favourite bar before going to school or work.  So, two days ago I decided to combine my love for pies with my love for coffee et voilà here’s the recipe for my perfect breakfast pie. Caffeine it’s a very strong stimulant of the Central Nervous System and it can help to fight tiredness and promote focus, which is the reason why I really suggest you to have this cake for breakfast or after lunch but don’t serve it after dinner.

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.

Plant-Based Banana Bread | Pan Bauletto al Profumo di Banana

Plant-Based Banana Bread:

As you probably know, breakfast is my favourite meal. I love to start my day with nourishing and sweet breads, healthy porridges, delicious smoothies or to spread peanut butter on toast. The recipe that I am sharing with you today, is very fast and easy to make and I normally prepare it on a Sunday afternoon when I have more time to bake, and enjoy it during the week for breakfast or as a mid-afternoon snack.