a kitchen chemistry blog
Assumptions Biscotti, to me, has always been something that you get in cafés and coffee shops alongside your hot drink, because it’s usually the cheapest thing to eat on the menu. It’s one of my favorite baked goods, but I’ll admit that, for a long …
The recipe we made today is something of a mouthful, both to pronounce and to eat: pitta ‘mpigliata, a traditional pastry from the Calabrian region of southern Italy. We started making the pastry by putting together the filling, a mixture of chopped walnuts, raisins, honey, …
