I don’t think Nutella needs any introduction, but what you might not know is that this famous worldwide chocolate spread passed through a series of transformations before becoming the nutella you know now. Originally it had a loaf shape and had to be sliced to be placed on bread. It then transformed to a spread and was named “pasta gianduja”. Pasta meaning paste, in this case, and gianduja was referring to the famous carnival mask from the Piedmont region. Its origins date back to 1940, just at the beginning of War World II. At that time chocolate was hard to find, so Mr. Pietro Ferrero added hazelnuts which were, and still are, abundant in Piedmont and created an affordable snack for everyone. In 1964 Nutella® became the creamy chocolate hazelnut flavor we all know. I’m amazed that after so many products disappeared over the years that nutella has remained and has become part of our Italian culture.

I have a special affection to nutella because it reminds me of my childhood. I used to eat it spread on a soft slice of white bread just like in the picture on the label, but my favorite way was, and still is, to eat it directly from the jar. Continue reading →

I know it’s not a refreshing dish with summer drawing near as this is baked in the oven, however feverfew herb is at the end of the season and I really wanted to share this recipe before it’s gone. Feverfew (Tanacetum Parthenium) in Italian “erba madre” or “erba maresina” is a perennial herb that grows wild in our surroundings. It’s mainly used for its medical properties to cure headache and fever but here in Veneto we use it for cooking. It is in fact used in fritters or cakes. I knew the fritters but I had never heard of the cake.

Last year at the Festa della sparasina, “The wild asparagus Festival” I discovered this cake and I definitely got addicted to it in a hurry. It was really a simple cake not overly sweet with an aromatic flavor thanks to the herb. With great surprise I found some plants of feverfew growing wild in my garden as well as in the neighbors’. I asked them if they could give me the recipe for the cake and they did. I tried it and a few others I had found but none resembled the cake I tasted at the Festa della sparasina. Continue reading →

I’m always searching, experimenting and trying new recipes or adapting classic ones for my three years old child. Since we became parents we decided to nurture him with healthy and quality food and our choice is with no doubt, certified organic products. In Italy is becoming more and more common to go organic, especially when you have children, and for a lot of us buying local is also an important issue.

As I said earlier I like to adapt classic recipes and this is one example. I wanted a good healthy snack not too sweet, but still tasty and so why not starting from the classic Banana bread recipe. You should know that banana bread is one of my favorite “cakes” ever and has a special meaning to me. It reminds me of the first time I went to the States and met my future in-laws. I was welcomed with a warm banana bread made by my sister in law Tracy. Since that encounter banana bread became a staple in my home and reminds me of that special moment. I don’t know about you but food is connected to many episodes of my life and eating certain dishes brings back all sorts of memories. So now you know why I love banana bread which I occasionally prepare following the classic recipe, but for an every day snack I prefer my child to eat a little bit lighter. The muffins I made here have the same consistency of a classic banana bread but are much lighter. Continue reading →