Posts by daziano

Hi! I know the classical recipe calls for ladyfingers (savoiardi), but I tried almond biscotti (cantucci) instead. I really like the texture and the almonds. You can check my recipe here.

Yes, I made the bread myself and it worked, and I'll make it again this year. The photo was sent to me by one of my cousins, the one who shared with me the recipe. And you're right. It'll be much better if you use the method you...

Thank you all! By the way, siduri... your GELATINA story reminds me when just after arriving in the US I used baking soda instead of baking powder... my cake tasted so salty, ewwwww! :cry:

Well, if you follow the directions eventually you'll have a delicious colomba like the one in the photo. I must confess the texture is a bit different than commercial ones, but it tastes really good. You're in Rome, right? Please...

Hi! I've an Italian Easter Bread recipe to share with you! You can read that on my BLOG! :chef:

Hi! I used to make panna cotta and some other desserts using colla di pesce, a kind of gelatin sheet. I've tried to find it here, but I can't. Do you know where I can find gelatin sheets in Philadelphia? And do you know if it's the...