A Queen In The Kitchen – Estate Italiana: Rimini

Rimini, hometown of the greatest Italian director Federico Fellini, is the capital of Italian seaside tourism! Kilometers of fine sandy beach with best equipped bathing establishments, hotels, restaurants, nightclubs and much more. Rimini is also an art city with Roman and Renaissance monuments.

Watch the new episode of A Queen In the Kitchen-Estate Italiana and discover the most attractive spots in town, best restaurants and beach resort.

Buona Estate!


Beach life at Bulli 75 bathing establishment, trendy and vibrant beach resort.


Eating with the feet on the sand, priceless!


With Gabriele Mondaini owner of Da Lele, best seafood restaurant in town.


Piadina Romagnola with Prosciutto Crudo di Parma PDO, rucola and squacquerone cheese.


Rimini, so much fun for kids and parents.


Every morning is special in Rimini with cakes, croissants, cappuccino, bread butter & jam ….


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.

How To Make Brioche Col Tuppo

Follow my step-by-step video recipe and learn how to make another staple of the Italian cuisine : Brioche col Tuppo! The Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that resemble a tuppo, the traditional low bun worn by the Sicilian women in the past centuries. This brioche is amazingly soft and fragrant and is traditionally served along with Sicilian granita or gelato.

Enjoy the summer at the fullest!

#aqueeninthekitchen #italianfood #breadbaking


BriochePerIlGelato_BLAD blog - 11 copy


Photo by Ale Gambini – A Queen In The Kitchen

Yields : 6 regular brioche or 8 small

Difficulty : intermediate

Prep Time : 45 mins + 3 hours leavening

Bake Time : 30 mins.



4 cups all-purpose flour

7 gr active dry yeast

1 tsp honey

1/4 cup lukewarm milk

1/4 cup granulated sugar

2 eggs

1 tbs salt

1 tsp vanilla

1 cup milk

1/4 cup lard

1 egg yolk with milk for the egg wash

powdered sugar to sprinkle



Proof the yeast with lukewarm milk and honey.

In a large bowl, place the flour, make a well in the center then add the yeast and combine briefly.

Add the sugar, the salt, the eggs, the vanilla extract and the milk (added little by little) and knead.

Add the lard and knead until all the ingredients are well blended.

Flour a work surface, move the dough over it and knead until an elastic dough forms.

Place the dough onto a bowl, cover with a kitchen towel and allow to rise for two hours.

Flour again the work surface, place the dough over it and knead briefly.

Cut 1/4 of dough and reserve it for later.

Cut the remaining dough into six equal pieces then shape into balls and place over a baking sheet lined with parchment paper.

Cut the reserved dough into six small pieces then shape into tiny balls and place over the  baking sheet as well.

Cover with a kitchen towel and allow to rise for 1 hour.

Press every big balls in the center with the thumb then place the little balls over the big balls.

Brush each brioche with the egg wash.

Bake in a preheated oven at 350 F degrees for 30 minutes or until golden brown.

Dust with powdered sugar before serving.


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

Copyright © 2017. All Rights Reserved.

Coconut Sicilian Granita


Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after theNivaroli, the people that in the past were in charge of collecting the snow.

Buon Appetito!


Photo by Ale Gambini – A Queen In The Kitchen


1 cup caster sugar

1  1.4 cups spring water

2 cups coconut milk

2 teaspoons rose water

chopped pistachios, for garnish


In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.

Avocado Grapefruit Italian Sorbetto

Avocado Grapefruit Sorbet

I’m finally back home in beautiful Los Angeles and it feels like summer, so let’s prepare a refreshing sorbetto made with healthy and delicious ingredients such as avocado and grapefruit.

Sorbetto  (Italian sorbet) is a frozen dessert made from sweetened water and fruit juice o fruit puree. Although it is very similar to the Italian granita, the sorbetto has a smoother texture and is usually served after a rich meal as a digestive.

Enjoy this sorbetto along with fresh fruit and crushed raw pistachios.

Buon Appetito!

1/2 cup water
10 tablespoons granulated sugar
3 ripe avocados
1/2 cup grapefruit juice, freshly squeezed
2 tablespoons raw crushed pistachios, to garnish
Prepare the syrup bringing to boil water and sugar in a small sauce pan, then lower the heat and simmer for 5 minutes. Remove from heat and allow to cool completely.
Cut each ripe avocado lengthwise all around the seed then rotate the avocado and separate in halves. Remove the seed, scoop out the flesh and place it into a medium bowl. Mesh the avocado flesh with a fork then add the grapefruit juice and puree with a hand blender until very smooth.
Add the syrup and blend again with the hand blender until well combined.
Cover with cling wrap and allow to rest in the fridge for at least 4 hours.
Pour the mixture into an ice cream maker and churn for 20 minutes.
Serve the avocado grapefruit sorbet garnished with crushed pistachios.

Gelato Parmigiano Reggiano & Croccante

As Italian, I always thought that Gelato is one of the symbols of  Italian food in the world as well as the Parmigiano Reggiano PDO. This gelato flavor has an amazing creamy texture with a hint of salty aftertaste. The nut brittle (almonds, hazelnuts, walnuts and peanuts) add a sweet and crunchy twist to this delicious gelato flavor.

Enjoy the last days of summer…buon appetito!!!



1 cup (250 ml) whole milk

3/4 cups (175 ml) heavy whipping cream

1 teaspoon vanilla extract

1/2 cup (50 gr) Parmigiano Reggiano PDO, grated

0.4 cup (80 gr) granulated sugar

5 tbsp (20 gr) nonfat dry milk

1/4 teaspoon guar gum

1/2 cup (100 gr) croccante (Italian nut brittle), chopped


Chop the nut brittle into small pieces, set aside. In a medium bowl, combine sugar, dry milk and guar gum, set aside. In a medium sauce pan, heat milk, heavy whipping cream and vanilla extract. As soon as little bubbles form around the milk mixture, remove from heat and add the Parmigiano Reggiano. Stir vigorously until the Parmigiano dissolves into the milk mixture. With an immersion hand blender, whiz the milk and Parmigiano mixture gently adding in the sugar mixture. Whiz together all the ingredients until the dry ingredients are dissolved into the liquid ones. Pour the gelato mixture through a fine mesh strainer into a bowl, previously placed into an ice bath. Let cool completely, then remove the bowl from the ice bath and cover tightly with cling wrap. Put in the fridge for at least 4 hour. Pour the gelato mixture into the gelato machine and let churn for about 20 minutes. A couple of minutes before the gelato is ready, add the chopped nut brittle and churn briefly. Place the gelato into a container, sprinkle with some nut brittle. Move the gelato into the freezer for at least 2 hours before serving.

Photo by Ale Gambini