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We encourage everyone to make his or her own Pandoro at home: it is much easier than it seems; although somewhat laborious, you achieve a great sense of satisfaction in the end.  The smell of freshly baked Pandoro is unforgettable.  And the heavenly texture…later, you will see how hard it is to resist eating all of the warm Pandoro. The recipe that I am going to present is from the famous sisters, Margherita and Valeria Simili, found in the book, “Bread and Sweet Stuff.” Before I begin, it should be

All traditional Tuscan meals end with the customary dipping of the Cantuccini in a small glass of Vinsanto, the sweet wine of this region.  Cantuccini is a very crunchy type of biscuit with almonds that melts in your mouth after being soaked in wine.  The biscuits can be eaten alone or accompanied with a cup of coffee, but without a doubt, these biscuits are addicting and, as with sunflower seeds, you can’t stop eating them one after the other. The name given to these types of almond biscuits (common

Bordeaux is not only the motherland of great wines, but also home to an exquisite little cake called the Cannelé or Canelé.  Many of the city bakeries sell Cannelés of all sizes, delivered to the customer in precious boxes as if they were real jewels.  The most famous Cannelés come from Baillardran, a bakery that has a dozen outlets between Paris and the Gironde region. History The Cannelé is an ancient dessert born in a convent during the 16th century, easily prepared using just a few simple ingredients.  It has an

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