I am passionate about cooking, and through this blog I intend to communicate with other 'amateur cooks' to exchange recipes, tips, and why not, friendship.

In a time when journalists without newspapers, television hosts with no transmissions are recycled as gastronomic writers without knowing how you grab a frying pan or a knife and that, despite what scale the peaks of the rankings in the sales of books, you can hear a small voice like mine and / or yours!

On the home will get a monthly recipe or tips for a recipe: something that I communicate impressions, criticisms and recommendations above. Of course, every recipe has been tested by me!

Since my English is at school, I invite you to correct linguistic errors you find.


N.B.: recipes with @ are my wife Emi.




When we have more good food in the world, we will not have good literature, nor high intellect, nor friendly meetings, or social harmony.

Marie-Antoine Careme






Walnut cake and raisins @

Soak the raisins in water or if you prefer in liqueur. Mix flour and sugar, then add the melted butter. Continue stirring until the mixture is smooth and sandy. Add the walnuts, well drained raisins and the chocolate drops. Add the eggs one at a time and mix: the next egg must be added after the previous one has been absorbed.

Grease a baking dish and cover it with baking paper. Pour the mixture and bake in a hot static oven at 180 ° for about 40 minutes. Allow to cool and sprinkle with icing sugar.


SUGAR gr. 180
FLOUR gr. 180
BUTTER gr. 100
EGGS n. 4
WALNUTS gr. 200
RAISIN gr. 100