Have you ever tasted Colomba Pasquale ( Easter dove in English )? Not yet? Here follows some photos I took on the ‘backstage’ of Fratelli Lunardi bakery in Quarrata – Pistoia – http://www.fratellilunardi.it This special kind of soft pastry needs many rising hours to be ready for the oven in this case the Lunardi brothers … More Easter time : it’s Colomba sweet time in Italy!
Ever been inside a laboratory & see how they make your tasty breakfast pastries? that’s what I did in my town,Pistoia, last morning : visited one of my fav patisserie but ,this time , on the “backstage”as I used to call it 😉the other side of the moon 🌝🌚maybe I should say ,where you can … More Portrait of a pastry : ever seen how to make a “pain aux raisins”in a patisserie?
I love sweets , especially the simple ones with not colourings, no preservaties , no yeast ( if possible )and these traditional pastries are really my favourite ones! Amaretti, formaggelle & reginelle ( a kind of savoiardi biscuits) are always on my table for breakfast when I am in Sardinia . Amaretti are very soft … More Typical cookies from Sardinia ,foodies’ wisdom!
Since I was a child my mother used to stop here for a cappuccino , an espresso or an aperitivo & for me a hot chocolate topped with swipped cream , if in winter time , in summer a fresh organge juice😉 I was very young but I was able to feel that it was … More Florence : Gilli Caffè since 1733 a must in Firenze
Meeting Chiara Guarducci & her patner Franca in their workshop is a pleasure for all senses . For eyes : yellow almond biscuits , chocolate cookies, hearted shape fruits & jam cakes ,a soft multicolour setting ! For nose : sweet old memories reminded me when I ️was a child & my grandmother used to … More Made in Pistoia : handmade biscuits & cakes by Guarducci