Browse Tutto Pasticceria Magazine articles about “how to make traditional desserts”: recipes, techniques and practical pastry ideas collected in this section.
Do you know how to make chiacchiere, the delicious fried pastries eaten at Carnival? They are called chiacchiere in Lombardy, frappe and sfrappole in Emilia-Romagna, cenci or donzelle in Tuscany, and crostoli or galani in Trentino and Veneto. These very thin, crisp pastries are usually fried and dusted with […]
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Have you ever made nougat at home? The recipe may seem daunting, but with the right ingredients you can make it too. What do we need to prepare homemade nougat? Quality matters even more than quantity. The ingredients begin with 100 g honey and 40 g […]
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Neapolitan Pastiera: Tutto Pasticceria’s Recipe Pastiera is an ancient Neapolitan Easter dessert: a shortcrust pastry case filled with ricotta, cooked wheat, eggs, spices and candied fruit. Ingredients include 300 g type 00 flour, 160 g butter, 130 g sugar, 2 eggs, 1 egg yolk and zest of […]
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