Monachine napoletane – custard and morello cherry parcels

Monachine covered with custard and morello cherries
I am older and wiser than all of you. I was born in 1700

There is something fascinating about using recipes that were born centuries ago. That is the case for monachine napoletane (little nuns): delightful puff pastry cakes with a yummy filling of crema pasticcera (custard, which must be home-made) and morello cherry conserve.

Nuns and monks were renowned for Continue reading

Croccante di mandorle – toasted almond crunch

Croccante di mandorle layed beautifully on a tray
Croccante di mandorle: almost too beautiful to break into pieces

The croccante di mandorle essentially means Christmas. Its flavours, and the aroma that would surround and fill my family home during the Christmas holidays are pretty much printed in my DNA.

Year after year, as far back as I can remember, I would see mamma Mariolina preparing many Continue reading