You want to read the article I have issued for the ProntoPro Blog on which are the indispensable tools to make a wonderful cake? Click here

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Why do we do it? Why is it beautiful to know Blog and passionate about cooking and desserts like us.

We are always looking for a sweet goloso to prepare or a secret of cuisine that we love so much.

Who do we know today?

Sara de The sweet World of Sara

Before moving to his interview we want to talk about his blog.

To the impact it seems an old notebook in which the recipes of the past were annotated, very beautiful the effect of sheet and pencil, congratulations!

For her cooking is giving love, passion and beauty, because of beauty in her blog there is so much.

Just look at his recipes and photos of his treats to understand that in addition to being good they are really cared for and beautiful..

1) Talk to us about your blog. When and why did you open it?

My blog opened it in March 2008…well 9 years ago, when still doing the “food-blogger” was not fashion.

I always loved cooking, I always liked the sites and the food forums and so I decided to open a blog all my own, where I can express myself and share my passion for food.

2) Why is food important to you? Do you have special memories related to the kitchen?

My passion for food, especially for desserts, I owe it to my maternal grandmother.

My parents always worked both and my older sister and I spent our afternoons after school with their grandparents. Grandma Rosa was very good at cooking and I stayed there, enchanted and watched her as she kneaded pizza or while she set the candied cherries on the cake.

3) Photography is an important part of foodblogging. Are you a passionate? What are your favorite food photographers?

I am a photography fan. I always try to improve myself. I would like to take a photo course but unfortunately the little free time does not allow me.

I don’t have favorite food photographers, now almost all the sites have beautiful photos. Here, I love the beautiful photos but I don’t love the exaggerations: the photos too modified I don’t like.

4) What are the other foodblogs you follow?
I follow many, from famous to less famous ones. I love Aria in the kitchen, the kitchen of Marble (for me it was a real “master” and taught me a lot, happy Arab in the kitchen, Ziodà, Anise and cinnamon and many others.
5) What is the strength of culinary blogs? Do you think social networks and web in general can help you rediscover dishes away from the fast-food idea?

Food is important because it unites people. The family gathers at the table and dialogue. Food is synonymous with pleasure to be with others sharing something of themselves.

I think social networks are important and can make people rediscover the pleasure of eating well and especially the pleasure of cooking.

6) Can you tell us your foodblogger secret?

I have no secrets, but I give you a rabbit: when you are stressed or down of morality…you cook… you put your hands in the dough…it is a great anti-stress I guarantee you 🙂

I’ll attach the image of cookies, because I love cookies.

Look what a delicious idea she had to make some Orsetti cookies, we leave you here the recipe..

Bear cookies that embrace the almond

Ingredients:

300 gr flour
120 g sugar
180 gr of butter
3 egg yolks
the grated peel of a lemon
a bag of vanillin

Procedure and description in your blog.

Today we have the pleasure to host in our blog Emanuela, a foodblogger passionate about sweets and not only, who decided to open a blog to collect his best recipes, even those handed down by his grandmother.

Simple but certainly effective sweets: beautiful photos and interesting ideas you will find in his blog..

We leave you the link if you like to visit it Sweet Recipes blog.

1) Talk to us about your blog. When and why did you open it?

The idea was born in 2006, wandering among the few foodblogs on the net, I was immediately fascinated by this world and decided to try.

2) Why is food important to you? Do you have special memories related to the kitchen?

The blog is dedicated to my grandmother, from her I learned the pleasure of sharing, both the recipe and the dessert itself once ready. And the desire to always experience new recipes.
3) Photography is an important part of foodblogging. Are you a passionate? What are your favorite food photographers?

I am an independent in the preparation of desserts and in the photographing them. Over the years, looking at the photos in the blog you can see remarkable developments in this area. At first, the photos were simple and not particularly cared for. Now, I can feel much improved both in style and in the refinement of details, but always maintaining that simplicity that distinguishes my blog.

I don’t have favorite food photographers, I like to take inspiration from blogs that I like most and that I’ve been following forever.

4) What are the other foodblogs you follow? There is a little known foodblogger that you would like to recommend?

The foodblogs that I follow most are those that have been online for several years like me (Menta and Chocolate, I as they are, Capuccino and Cornetto, Le pellegrine Artusi, FiorDiZucca, Araba Felice in the kitchen, In the kitchen with me, and many others ), that started only for curiosity and want to share something and not to receive products complimentary of the various companies as often happens now.

A food blogger I really like is Ylenia from the blog DOLCEmente SALATO, but I don’t think it’s little known, the desserts that prepares are really beautiful and inviting.

5) What is the strength of culinary blogs? Do you think social networks and web in general can help you rediscover dishes away from the fast-food idea?

The social networks for me are like a virtual table where you can all find yourself together on Sunday between a chat and a dish to taste, rediscovering the flavors of the past, and perhaps re-proposing them also in a modern way.

6) Can you tell us your foodblogger secret?

I think a blog must reflect the personality of its author without fingering something that is not, I am as a appearing in the blog and I think that the people who have been following me for years this have understood it.

And here’s a collage of his best recipes.

If you are a blogger and want to tell us your story, write to info@tuttopasticceria.it we wait for you!