A Queen In The Kitchen: Eataly Las Vegas Grand Opening

On December 27th 2018, I had the honor in taking part of Eataly Las Vegas Grand Opening. Eataly Las Vegas has opened its doors to the public inside the megaresort hotel and casino Park MGM. The Las Vegas opening marks the brand’s second location on the West Coast. Authentic Italian eateries and high-quality products are featured there all together in a gigantic covered open space facing the Las Vegas Strip. Open daily until 11:00 pm, this is heaven for Italian food lovers and foodies visiting Sin City from around the globe.

Let’s have a look inside Eataly Las Vegas featured in the new episode of A Queen In The Kitchen, now on Vimeo and YouTube.

The incredible view from the top floor @ Park MGM, Las Vegas.
Eataly’s main entrances and exits on Las Vegas Strip.
La Cucina del Mercato, six different counters where to savor authentic Italian food.
Supplí al telefono, freshly made at the Italian Street Food counter.
Heavenly Italian cakes and pastries at La Pasticceria.
Panettoni from Piedmont…after all it was Christmas time.

Credits: Ale Gambini (Host, Author,Editor)

Maurizio OTTO De Togni (Executive Producer, Music, Videomaker, Photo)

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2019. All Rights Reserved.

Fabbri 1905 Giveaway + Millefoglie Amarena Cream And Chocolate Sauce


I’m thrilled to announce this Holiday Season giveaway, courtesy of Fabbri USA.

Fabbri 1905 is a family-owned company that was founded over a hundred years ago in Bologna (Italy). Today Fabbri 1905 is run by the fourth generation of the Fabbri family and prides itself of the best ingredients for pastries, gelato, semi-finished goods for the food and beverage industry. Fabbri’s world famous Amarena Fabbri is the sour cherry in syrup, known for turning your baked goods and desserts into masterpieces.

Amarena Fabbri close up

I’ll be giving away a delicious Fabbri 1905 Gift Box containing :

  • 1 Fabbri Amarena Opaline Jar
  • 1 Fabbri Strawberry Opaline Jar
  • 1 Fabbri Amarena USA Jar
  • 1 Fabbri Baba in Rhum Jar
  • 1 Fabbri Amaretto Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Caramello Syrup Bottle (for coffee and desserts)
  • 1 Fabbri Elderflower Syrup
  • 1 Fabbri Hazelnut Syrup (for coffee and desserts)
  • 1 Fabbri Vanilla Syrup (for coffee and desserts)



To enter this giveaway simply:

FOLLOW us on Instagram : @alegambinidt @fabbriusa

LIKE  us on Facebook : aqueeninthekitchen fabbri1905usa

Let me know which is your favorite Festive Holiday Dessert in the comment below.

Winner will be randomly selected and announced on December 8, 2017.

Winner will be notified via email.

Prize 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 courtesy of Fabbri USA


Photo by Ale Gambini – A Queen In The Kitchen


1 puff pastry sheet, thawed

1.5 cups whole milk

6 tablespoons sugar

4 tablespoons unbleached all-purpose flour

6 tablespoons Amarena Fabbri syrup

10 Amarena Fabbri, chopped

powdered sugar, to dust

Fabbri Top Chocolate sauce, to garnish


In a medium saucepan, warm the milk until it starts to boil. Remove from heat.

In a medium bowl, combine sugar, flour and mix. Pour over 4 tablespoons of warm milk and whisk until well combined.

Pour the sugar mixture into the saucepan containing the remaining warm milk an whisk until well blended. Return the saucepan to the stove and cook at low heat, stirring constanly with a wooden spoon until the mixture starts to thicken. Move the cream into a bowl and allow to cool completely. Once cooled, blend in the Amarena syrup. Place it in the fridge to chill.

Prepare the pastry by dividing the puff pastry sheet into 3 equal pieces. Prick all over the surface with a fork then bake in a preheated oven at 400ºF until golden brown. Allow to cool completely.

Layer the puff pastry with the Amarena cream and chopped Amarena between each sheet.

Dust with powdered sugar and drizzle with Fabbri Top Chocolate sauce.

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A Queen In The Kitchen Ep.#5: Fruit Christmas Tree (Collaboration With Buona Pappa)

The new episode of “A Queen In The Kitchen” is up on my You Tube Channel and it’s a very special one.

In today’s episode I will prepare a surprisingly delicious Fruit Christmas Tree made of puff pastry and filled with a healthy winter fruit puree prepared by our friend Barbara Lamperti – Buona Pappa.
For the Winter Fruit Puree recipe, please visit :


A huge thank you to Barbara for having us at Buona Pappa’s kitchen.

…and if you love authentic Italian food check also :
Cocktail Di Gamberetti https://youtu.be/KniPRHorr-w
Risotto Giallo Alla Milanese https://youtu.be/xo_9YmIwdho
Polpette Della Nonna https://youtu.be/IOcexd5yxcU
Crema Al Mascarpone https://youtu.be/XCiryjVBSpg

Please take a moment to LIKE, SHARE, and SUBSCRIBE.

Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer & Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2016. All Rights Reserved.




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Available on:


Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

HOW TO Make Caprese Snowman

Everyone knows Caprese Salad, the simple Italian salad, made of mozzarella and tomato slices, fresh basil, Extra Virgin Olive Oil , salt and pepper that resembles the Italian flag (green, white and red). In this episode of HOW TO I’ll turn a caprese salad into a super cute snowman, the perfect ANTIPASTO (appetizer) for the Christmas dinner or Holiday Celebrations.

Keep it always homemade, simple and delicious!

…and if you like it, please take a moment to LIKE, SHARE, and SUBSCRIBE.

Ale Gambini (Host Chef – Founder – Video Maker – Video Editor)
Produced by: BreadLoveAndDreams.com

Copyright © 2016. All Rights Reserved.


HOW TO Make Waffle Christmas Tree


Waffle Christmas Trees are a cute idea for serving breakfast during the Holiday Season. You’ll only need your favorite type of waffle, chocolate candies and festive sprinkles. Be creative and decorate your waffles with fresh fruits, jam, syrup and whipped cream.

Keep it always homemade, simple and delicious!

…and if you like it, please take a moment to LIKE, SHARE, and SUBSCRIBE.

Ale Gambini (Host Chef – Founder – Video Maker – Video Editor)
Produced by: BreadLoveAndDreams.com

Copyright © 2016. All Rights Reserved.


Chocolate Chips Canestrelli



Canestrelli are traditional old-fashioned Italian shortbread cookies from Piedmont and Liguria regions (Italy). They come flower-shaped and covered with plenty of confectioners’ sugar. The secret for baking authentic Canestrelli is to hard boil the egg yolks. I gave to the traditional recipe a chocolatey twist adding mini-chocolate chips to the cookie dough.
Enjoy these melt-in-your-mouth cookies with a cup of hot tea or a glass of warm milk. They can last up to 10 days if stored properly in an airtight container or in a cookie tin. A great Holiday gift to share with your loved ones.

As always Homemade & Delicious!!!

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Photo by Ale Gambini – BreadLoveAndDreams.com

Yields : 24 cookies

Difficulty : easy

Prep Time : 1 h

Cook Time : 10 mins.

1.5 cups flour type 00
1 cup potato starch
1/2 teaspoon vanilla baking powder
2 egg yolks, hard-boiled
3/4 cup powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup mini chocolate chips
powdered sugar, to dust
– Sift together 00 flour, potato starch and vanilla baking powder.
– Press the egg yolks through a mesh strainer then add them to the flour mixture. Set aside.
– Cream the butter and powdered sugar on a mixing bowl. Add the vanilla extract. Slowly add the flour mixture until a sandy dough forms.
– Gently add the chocolate chips kneading with the hands and shape into a big ball.
– Cover the mixing bowl with plastic wrap and let rest in the fridge for 30 minutes.
– Preheat oven at 325 F degrees.
– Move the dough over a work surface. Roll the dough 3/8 inch thick and cut out with a flower-shaped cookie cutter, make a little hole in the middle with the back of a pastry bag tip.
– Place the cookies onto a cookie pan lined with parchment paper, two inches apart.
– Bake for 10 minutes (they should be pale, not golden).
– Allow to cool on their pan for a couple of minutes then move on a wire rack.
– Cool completely before dusting with powdered sugar.