A Queen In The Kitchen…Coming Soon!!!

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A Queen In The Kitchen: Nonna Fernanda’s Authentic Northern Italian Cuisine With A Twist Of Me

Ale Gambini
SuperOtto Publishing

Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step by step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general.

This book includes the staples of the Milanese cuisine :

Milanese risotto
Veal Ossobuco
Milk cardoon
Veal Milanese

Buon Appetito!

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Photo By Maurizio “OttO” De Togni – BreadLoveAndDreams

Parmigiano Reggiano Bertozzi Giveaway+Savory Panna Cotta


March 8th 2016 is a very special day to me, first of all because my wonderful daughter is turning 6, then we celebrate the International Women’s Day and it’s already time to announce the Easter Giveaway.

If you love the King of cheeses Parmigiano Reggiano as much as I do, don’t miss the opportunity to win 2 amazing Parmigiano Reggiano Bertozzi Gift Boxes sponsored by Bertozzi America. Each box contains:

  • 1 wedge Parmigiano Reggiano Solo di Bruna.
  • 1 wedge Parmigiano Reggiano Montagna.
  • 1 wedge Parmigiano Reggiano Stravecchio.
  • 1 cup Parmigiano Reggiano flakes.
  • 1 cup Parmigiano Reggiano sticks.
  • 1 cup Parmigiano Reggiano freshly grated.
  • 1 Bertozzi tote bag.
  • 1 Bertozzi cheese knife.
  • 1 Bertozzi postcard signed by Carlo Alberto Bertozzi.

Parmigiano Reggiano Bertozzi is an outstanding Parmigiano Reggiano PDO (Protected Designation of Origin), produced in Emilia-Romgna (Italy). Bertozzi cows are grass-fed; and their milk from morning and evening milking is blended in a vat, untreated and unpasteurized.

Grated Parmigiano Reggiano PDO from Italy contains zero cellulose. 

When buying pre-packaged grated Parmigiano Reggiano always remember to look for the Consorzio of Parmigiano-Reggiano logo.

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To enter this giveaway, simply FOLLOW  @breadloveanddreams and  @bertozziamerica on Instagram. LIKE  Bread Love And Dreams and  Bertozzi America on Facebook.

For more chances to win, share on your Facebook timeline and let me know.

Winners will be randomly selected and announced on March 26 2016.

Winners will be notified via email.

Prizes will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway sponsored by Bertozzi America

Need an idea for a special Easter Sunday lunch? Check my Savory Panna Cotta made with Parmigiano Reggiano PDO…simple, homemade and delicious!

Recipe & Photo By Ale Gambini – BreadLoveAndDreams


PREP TIME : 15 min. + 4 hours refrigeration


1 envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
3/4 cup Parmigiano Reggiano Bertozzi, freshly grated
1 pinch nutmeg
1 pinch ground pepper
1/2 cup tomato sauce, canned
1 tablespoon Extra Virgin Olive Oil
1 garlic clove
2 basil leaves, finely chopped
a dash of sugar
salt and pepper, to taste
 Parmigiano Reggiano Bertozzi flakes and fresh basil leaves, to garnish
Place 2 tablespoons of cold water in a medium bowl, sprinkle the gelatin  over it. Allow to stand for 5 minutes.
Meanwhile heat the cream until starts to boil,  then reduce the heat and whisk in the Parmigiano Reggiano. Add pepper and nutmeg and combine. Remove from heat.
Pour the cream mixture over the gelatin and stir until the gelatin is completely dissolved.
Pass the mixture through a strainer to eliminate bubbles.
Lightly brush with canola oil 4 medium or 6 small molds.
Pour the mixture into the molds and allow to cool.
Place in the refrigerator for at least 4 hours before unmolding.
Prepare the tomato coulis (vegetable puree, used as a sauce) heating oil and garlic in a skillet until golden, then discard the garlic and add  tomato sauce, fresh basil, a dash of sugar, salt and pepper to taste. Cook  until the sauce starts to thicken, remove from heat and allow to cool.
Unmold  the panna cotta over a plate, serve accompanied with a tablespoon of tomato coulis and garnished with Parmigiano Reggiano flakes and fresh basil.

Ham & Cheese Potato Superballs


Let’s start a new year of blogging with a savory, super easy recipe : Polpette di Patate AKA Potato Superballs. I’ve always been a huge fan of this amazing starchy tuberous, so healthy and versatile. I filled the superballs with two of my favorite Italian products : Prosciutto Cotto (Italian Cooked Ham) and Provolone Dolce cheese.

Prosciutto cotto, literally cooked ham, is the most popular deli product in Italy. Prosciutto cotto is very different from the American ham. The skin is left on top to keep in moisture and flavors. The cooking process is very slow in order to create a unique texture. Prosciutto cotto is not smoked or sweetened and it’s very low in sodium. To enjoy the prosciutto cotto at its best is very important to have it sliced properly. The deli clerk MUST remove the rind of the part he will be slice and leave the white fat that add an amazing flavor. Prosciutto cotto needs to be thinly sliced with a deli slicer.

Provolone cheese it’s a semi-hard cheese from cow’s milk widely produced in the Po Valley (Lombardy and Veneto regions). It comes in two forms : Provolone Dolce, 2-3 months aged, pale yellow color and mild taste. Provolone Piccante, aged more than four months and with a sharper taste.

Enjoy the potato superballs as an appetizer, side dish or shape them into  smaller balls for your kid’s lunch box 😉

Buon Appetito!

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Recipe & Photo by Ale Gambini – BreadloveAndDreams.com


Servings : 6 

Difficulty : easy

Prep Time : 30 minutes

Cook Time : 5 minutes



2 large potatoes

½ tablespoon coarse salt

1 tablespoon unsalted butter

½ cup Parmigiano Reggiano cheese, grated

1 egg yolk

1 pinch ground nutmeg

salt and pepper, to taste

3 slices Prosciutto Cotto (Italian cooked ham), thinly sliced

3 slices Provolone cheese

1/3 cup all-purpose flour

½ cup water

bread crumbs, for coating

canola oil, for frying




Peel, wash and place the potatoes into a medium saucepan.

Add cold water until it covered. Add ½ tablespoon of coarse salt and bring to boil. Cook for about 20 minutes or until tender.

Drain the potatoes then mesh with a potato ricer.

Add butter, parmesan cheese, egg yolk, ground nutmeg, salt, pepper and combine all the ingredients until smooth.

Prepare the filling chopping ham and provolone cheese into small pieces, then combine them.

Spoon 2 tablespoons of mashed potatoes into the palm of your hand, fill the center with 1 teaspoon of filling then shape into baseball-sized balls.

In a soup plate, prepare the batter mixing flour and water. The consistency should be just thick.

Drench each balls briefly into the batter, then dip into the bread crumbs making sure to coat them completely.

Lay the balls into a large skillet of abundant hot oil and fry until golden.

Drain over a plate lined with paper towel.

Allow to cool a couple of minutes before serving.


My Family’s Christmas Recipes : Tagliere Di Salumi – Italian Cured Meats Platter (Appetizer)

My Family's Christmas Recipes : Tagliere Di Salumi - Cured Meats Platter (Appetizer)

It would not be Christmas without a cured meats platter on the table. This is exactly how every Christmas dinner starts on my Family.
We usually lay down, on a wooden cutting board, a variety of cured meats as :
Prosciutto Cotto – Cooked Ham
Prosciutto Crudo Di Parma – Parma Ham
Salame – Salami
Mortadella (a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, with small cubes of pork fat)
Speck (smoked cured ham from Alto Adige Region)
Bresaola (air-died beef from Valtellina)
We also put on the board different cheeses and traditional appetizer as:
Gorgonzola Con Mascarpone E Noci – Gorgonzola With Mascarpone Cheese and Walnuts
Parmigiano Reggiano or Grana Padano
Mostarda (an Italian condiment made of candied fruit and a mustard flavored syrup)
Sottaceti – Pickled Vegetables
Alici marinate – Marinated Fresh Anchovies
All these delicacies are accompanied by fresh bakes bread, mineral sparkling water and Italian wine.

Buon Appetito & Buone Feste 🙂

Photo By Maurizio “OTTO” De Togni

My Family’s Christmas Recipes : Cocktail Di Gamberetti – Shrimp Cocktail (Appetizer)

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Only 22 days left until Christmas, and what could it be better than learning how to make a traditional Italian dinner to celebrate Christmas?

From now on until Christmas Eve, I’m going to be sharing my family’s Christmas recipes, the ones my Dad and my Grandma used to cook together to delight the palate of the whole family, the ones engraved into my soul.  

Let’s get it started with my family’s favorite Christmas appetizer : Cocktail Di Gamberetti – Shrimp Cocktail.


This recipe serves 4 people


1.5 pound shrimps

3/4 cup mayonnaise

1/4 cup Extra Virgin Olive Oil

1 tablespoon of Brandy

1 teaspoon Worchestershire sauce

2 tablespoons teaspoon tomato ketchup


4 leaves of iceberg lettuce

lemon slices and fresh parsley, for garnish


Bring to boil a large pot of salted water .

Wash, peel and devein the shrimps .

Drop the shrimps into the pot of boiling water and boil for a couple of minutes.

Drain the shrimps into a colander, allow to cool completely and set aside.

In a medium bowl put the mayonnaise , brandy, Worchestershire sauce, tomato ketchup and salt (if necessary) .

Mix thoroughly until very well blended.

Add the shrimps and stir gently.

Rinse and pat-dry the lettuce leaves.

Place a generous amount of shrimps on each lettuce leaf.

Garnish with slices of lemon and fresh parley.

Buon Appetito & Buone Feste 😉

Bresaola della Valtellina

Bresaola della Valtellina

Bresaola is one of my favorite italian cured meats and now is available also in the US at Whole Foods, Bristol Farms or pre-packaged at Trader Joe’s.

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

Bresaola could be an Antipasto or Secondo.
We use to serve Bresaola dressed with the juice of half lemon squeezed, a pinch of grounded black pepper and shaved Parmigiano Reggiano.

Buon Appetito =)