From Avellino, with two degrees in communication, and a passion for new technologies and food. Photographer, food writer and food stylist.
Eleonora is also the mother of two children who every day taste and judge all the dishes she cooks.
Red velvet cupcakes are delicious sweets prepared with the intense red dough of the traditional American Red Velvet cake. Topped with cream cheese frosting, Gre...
Frittata is a second egg-based dish, used as a basic preparation in the tradition of many cuisines around the world. One of the first courses that you learn to ...
Stuffed and baked paccheri are a rich and tasty first course, perfect for a family lunch, prepared with paccheri stuffed with a meat sauce and peas. The paccher...
Seafood risotto ( risotto alla pescatora) is a fish first course with a refined flavour, made with cooked rice together with different types of molluscs and cru...
Pasta alla puttanesca is a first course from Neaples (in dialect “aulive e chiappariell”), made with a few simple ingredients: anchovies, black oliv...
Migliaccio is a typical dessert from Neaples with a creamy and soft consistency, made with eggs, sheep ricotta, milk and semolina, flavored with "millefior...
The risotto allo zafferano (Saffron risotto) is a typical first course of Lombard cuisine, prepared with a base of rice flavored and colored by the addition of ...
Gnocchi alla romana are a delicious first course, typical of Lazio cuisine, prepared with a dough based on milk, butter and durum wheat semolina. Their circular...
Maritozzi con la panna are typical desserts from Rome: characterized by an oval shape, they are soft rolls of leavened brioche dough flavored with grated orange...
Timballo di pasta is a rich and tasty first course, made with rigatoni topped with meat sauce ( ragù ), mozzarella, Parmesan and basil. The classic holid...