A Queen In The Kitchen – Estate Italiana: Milano

The day has arrived! After traveling during this summer through the most beautiful places in Italy, here we are with the the new episodes of  A Queen In The Kitchen, Estate Italiana (Italian Summer).

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Visiting a new Country could be tricky and time consuming, especially when there is not much time available; so here are my suggestions to taste the real essence of this fascinating and polyhedric city. Milan is the capital of the Lombardy region and the second most populous city after Rome. Milan is the Italian capital of the finance, fashion, design, media and research. Milan is also the fifth most Michelin starred city in the world.

In this episode I’ll show you my TOP 8 things to see and to eat while visiting my beloved hometown Milano (Lombardy Region).

Enjoy the Summer, Buona Estate!


My favorite shot in Brera district.


The majestic Milan Cathedral.


The three of us in beautiful Galleria Vittorio Emanuele II.


The typical Milanese tram.


Brera Art Gallery and Academy.


Bosco Verticale (Vertical Forest), the residential towers in Porta Nuova District.


Visiting the prestigious cooking school La Scuola de La Cucina Italiana.


The new Purple Metro Line.


Risotto Giallo alla Milanese (Milanese Risotto), the staple of the Milanese cuisine.



Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

Panzanella (Tuscan Bread Salad)


Panzanella, literally PAN: Bread and ZANELLA: Soup Bowl, is the name of the traditional Tuscan bread salad. The main ingredients of panzanella are stale Tuscan bread, tomatoes, cucumbers, red onion, basil, salt, pepper, vinegar and Extra Virgin Olive Oil.

I had the pleasure to teach how to make this dish during Culinary Tour Of Italy, the cooking class I led at the Italian Cultural Institute of Los Angeles as a part of the LA FoodBowl, the month long food fest organized by the Los Angeles Times.

Here are some tips for a delicious Panzanella:

Use Tuscan bread, the unsalted Italian bread loaf.

Don’t drench the bread in the water solution, simply wet it.

Use the best quality Extra Virgin Olive Oil.

Make the Panzanella ahead of time as the ingredients will blend together during the resting time in the fridge.




Photo Credits : Mirko Mirakle Urania


4 slices stale Tuscan bread

2 ripe tomatoes

1 medium cucumber

1small red onion

white wine or apple vinegar

8 basil leaves, hand chopped

Extra Virgin Olive Oil (EVOO)

salt and pepper, to taste



Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour. Peel the cucumber with a potato peeler then cut into thin rounds. Wash, dry and cut the tomato into small pieces. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a solution of water and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out any excess of liquids and chop it coarsely into pieces. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber, basil leaves and mix all the ingredients with the help of a spoon. Season with Evoo, salt and pepper and mix again. Place the Panzanella in the fridge for at least 1 hour. Return the Panzanella to room temperature before serving


Baking Bread : How To Make Panzerotti


Panzerotti are savory deep-fried filled pocket of bread originally from Apulia region (Italy). They are similar to pizza and calzone and they taste AMAZING! The most popular filling is made with fresh mozzarella and tomato (crushed or sauce). The name Panzerotto (literally potbellied) comes from the shape of this bread that resembles a swollen belly.
Enjoy every single bite!
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Yields : 6 panzerotti

Difficulty : intermediate

Prep Time : 25 min + 2h and 30 min. to rise

Cook Time : 5 min. each



2 cups flour type 00

1 tsp salt

1/2 tsp sugar

3 gr instant dry yeast

2 tbsp extra virgin olive oil

3/4 cup lukewarm water

1 fresh large mozzarella

4 tbsp crushed tomatoes

1 tsp dried oregano

1 pinch of salt

olive oil or vegetable oil , for frying


In a large bowl, combine flour, salt and sugar.

Add the yeast, extra virgin olive oil, lukewarm water and knead by hand until an elastic dough forms.

Cover the dough with a kitchen towel and allow to rise for 2 hours.

Move the dough over a floured working surface, knead briefly then shape into a long log.

Cut into 6 equal pieces, shape into balls, cover again with the towel and allow to rise for 30 minutes.

Meanwhile prepare the filling by slicing a fresh mozzarella into small pieces, place them into a bowl, add the crushed tomatoes, oregano, salt and mix.

Flat each balls of dough with the palm of your hand, roll out into circles, spoon a tablespoon of filling in the center. Fold the edges, seal with the fingers first then with the help of a fork.

In a large frying pan, heat the oil then drop each panzerotto into the hot oil and fry until the bottom side turns golden brown. Flip the panzerotto and fry the other side until golden brown.

Move over a plate lined with paper towel and enjoy right away!


Ale Gambini (Host Chef – Founder – Video Maker – Photo)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams

Copyright © 2017. All Rights Reserved.

The Art Of Baking Bread At Home

“Bread baking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

M.F.K. Fisher, The Art of Eating


There’s nothing better than the smell of freshly baked bread especially when comes out from your oven. If you love to bake bread as much as I do, visit my You Tube Channel

Baking Bread Plus: Episode #15 : Pumpkin Fritters

Baking Bread Plus: Episode #14 : Amish Dinner Rolls

Baking Bread Plus: Episode #13 : Pain Au Chocolat

Baking Bread Plus: Episode #12 : Piadina Romagnola

Baking Bread Plus: Episode #11 : Schiacciatine

Baking Bread Plus: Episode #10 : Brioche Col Tuppo

Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Baking Bread Plus

Baking homemade bread it’s easier than what it seems.
Baking Bread Plus is a cooking web series about how to make homemade bread and baked goods, simply following step-by-step instructions. You just need a kitchen, a lot of passion and you will surprisingly learn how to prepare Pizza dough, Focaccia bread, Pita bread and many other types of bread from around the globe.



How To Make Japanese Milk Bread


Learn how to make Japanese Milk Bread ミルク食パン, the  heavenly soft and fluffy bread. The Japanese Milk Bread or Hokkaido Milk Bread is a surprisingly soft bread made with TangZhong 湯種 , a flour and water paste starter (water-roux). Although the TangZhong bread making method was originated in Japan, it has been developed by the Chinese.

So far the best soft bread I’ve ever tasted.

….and if you like it, please subscribe, share and give us a thumbs up!

YouTube:  http://www.youtube.com/AlessandraGambini


Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Gnocchetti Della Valchiavenna (Valchiavenna Milk And Bread Dumplings)


Gnocchetti della Valchiavenna, also known as Pizzoccheri della Valchiavenna (Valchiavenna Pizzoccheri ), are delicious tiny dumplings made with stale bread, flour, milk and tossed with Valtellina Casera cheese, Grana padano cheese, browned butter and sage sauce. Traditionally they were shaped with the help of two teaspoons, I personally love to shape them with the spaetzle maker. The spaetzle maker is the kitchen tool that forces the batter through with a back-and-forth motion when the reservoir is full of  mixture.

The Valchiavenna is an alpine region located to the north of Lake Como in the province of Sondrio (Lombardy region). The Valchiavenna is the home of the CROTTI, small natural rocky cellars where cheese and salami of the valley are preserved.

Buon Appetito!!!

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Photo by Ale Gambini – BreadLoveAndDreams

Serves : 4
Difficulty : easy
Prep Time : 20 min.
Cook Time : 2 min.


4 cups flour type 00
1 stale bread roll
1 cup whole milk
water, as much as needed
7 oz Casera cheese PDO, diced
1 large potato, diced
3 oz Grana Padano cheese, grated
7 tbsp unsalted butter
1 garlic clove
5 sage leaves
ground peppercorn, to taste


Soak the bread with the milk, let it soften for 1 hour.
In a large bowl, place the flour and the soaked bread, mix well adding a little water until a soft mixture forms.
In a large pot of boiling salted water, boil the potatoes until fork tender.
Place the spaetzle maker right over the pot, fill it with some mixture then allow the little dumplings to fall directly into the water. Continue until all the mixture is gone.
Cook for a few minutes, then drain dumplings and potatoes with a slotted spoon and place over a baking dish.
Meanwhile, brown the butter with garlic and sage in a medium skillet.
Add the diced Casera cheese to the dumplings, sprinkle with grated Grana Padano and pour over the browned butter sauce.
Stir all the ingredients together until well combined.
Serve hot, sprinkled with black pepper.

How To Make Chocolate Bread

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Ready for a delicious homemade Chocolate Bread? Take a look at my easy-to-follow video recipe and learn how to make this crispy outside and soft inside scrumptious bread. This bread is very versatile so have a slice of chocolate bread with jam and butter or enjoy it with Italian salumi (cold cuts).

Buon Appetito!

Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.