Nutella Mug Cake

Baby it’s cold outside, at least here in LA, and it’s World Nutella Day!!! Stay warm and spread the love by watching me preparing my fool-proof Nutella Mug Cake. It only takes few ingredients and a couple of minutes in the microwave to make this yummy treat.

Nutella is the world-famous hazelnut spread manufactured by the Italian company Ferrero.  The first jar of Nutella left the factory in Alba (Piedmont) on April 20, 1964. Nutella is now sold in over 160 countries, but every country has a different ingredient list.

I personally grew up eating Pane e Nutella (the original one) and its unmistakable taste means home to me.

Enjoy the video recipe and don’t forget to subscribe to our YouTube Channel

Buon Appetito!


Photo by Ale Gambini

Yields : 1 mug cake

Difficulty : easy

Prep Time : 5 min.

Cook Time : 2 min.


2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 cup Nutella

2 tbsp whole milk

1 egg

1 mug


Place the flour in the mug.

Add the baking powder and mix.

Add the Nutella and the milk and stir until well combined.

Crack in the egg and stir until well blended.

Cook in the microwave for 2 minutes.

Dust with powdered sugar.

Enjoy warm.

A Queen In The Kitchen – Estate Italiana: Orta-San Giulio

The medieval village of Orta and the enchanting San Giulio Island are a spectacular spots in the Piedmont region.

Watch the new episode of A Queen In the Kitchen-Estate Italiana featuring the jewel of Lake Orta and learn what to see and where to eat while visiting  the Verbano Cusio Ossola province.

Twenty minutes driving south from Orta-San Giulio stop by at Cantine del Castello Conti for a tour of their vineyards or to taste their precious Boca wine, the typical red wine from Novara Hills. The winery is nestled inside a real castle built by Mr Ermanno Conti in the ’60s.

Buona Estate!


The medieval village of Orta overlooking the San Giulio Island.


The beautiful Church of Santa Maria Assunta.


Lighting up a candle in the Church of Santa Maria Assunta.


Piazza Motta with its frescos, cafes and shops.


Handmade soap shop in Piazza Motta.


Breathtaking view of San Giulio Island from the imbarcadero.


Dining “al fresco” at Ristoro San Giulio, on the San Giulio Island.


Sipping Boca wine at Cantine del castello Conti with the beautiful owners Mariuccia, Paola and Elena Conti.


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.

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 –

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.

Piedmont Hazelnut Cake On Expo 2015 Worldrecipes Homepage!

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In a couple of days Expo 2015, the Universal Exposition held in my hometowm Milan (Italy) will end. The theme chosen for the 2015 Milan Universal Exposition is Feeding the Planet, Energy for Life. This embraces technology, innovation, culture, traditions and creativity and how they relate to food and diet.

It has been a long and delicious journey, and such a great honor to be a part of it with my authentic Italian recipes, video recipes and recipes from around the world.

Today I couldn’t be happier to have once again one of my recipes featured on Expo 2015 Worldrecipes homepage along with prestigious Chef Ambassadors such as the Michelin starred Antonino Cannavacciuolo, the Maître Chocolatier Ernst Knam and one of my culinary hero Gualtiero Marchesi, the father of the modern Italian cuisine.

A huge thank you to @Expo2015Milan for this amazing experience  #expoworldrecipes #Expo2015 #tastetheplanet .

To check my Piedmont Hazelnut Cake and other delicious recipes, please visit the Expo Worldrecipes homepage in the section Scent of Hazelnut

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or directly on :

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Grazie and enjoy!!!

Biscottini Di Novara

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Biscottini di Novara are lightweight cookies from the beautiful ancient city of Novara (Piedmont, Italy).They have an airy and crumbly texture, a rectangular shape with rounded corners and a golden color. The only three ingredients used to prepare these delicious cookies are : wheat flour, sugar and eggs. Biscottini di Novara are extremely light and easy to digest because there are no fats added into this recipe. Extraordinary for dunking in milk, tea or cappuccino.

The original Biscottini di Novara are produced by Biscottificio Camporelli since 1852.

A brief history :

In 1852 Luigi Camporelli started the production of these biscuits in vicolo Monte Ariolo 3, right in the center of Novara, using exclusively three ingredients: flour, sugar and eggs. This recipe was born in the seventeenth century through the work of the nuns of the urban convents who offered these cookies to the bishops and other clergy. Luigi Camporelli launched this activity that gained success around Novara and in other parts of the Italian kingdom. In the following years he was succeeded by his son Giacomo, and then his niece Carla. In 1932 his cousin Carlo Fasola, accountant officer of Banca Popolare di Novara, acquired the laboratory run by Carla Camporelli. In the early fifties his son Giovanni and his wife Carla assisted his father in the management of the family business. Currently the biscuit factory is run by Giovanni’s son, Ambrogio, under whom they work fifteen employees. The production is distributed in specialty stores mainly in Northern Italy.

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Photo by Ale Gambini –






1.97 cups (250 gr) flour type 00, sifted

1  1/4 cups (250 gr) granulated sugar

4 whole eggs plus 1 egg yolk (250 gr)

granulated sugar, to sprinkle

powdered sugar, to dust (optional)


– Preheat the oven at 350 F degrees (180 C degrees ).

– With a hand or stand mixer, beat eggs and sugar at medium speed until smooth and creamy.

– Reduce the speed, then add the flour little by little until incorporated.

– Place the cookie batter into a piping bag without tip.

– Pipe the batter over a cookie sheet covered with parchment paper, shape into sticks 3 inches long (8 cm) keeping them  two inches apart.

– Let the batter rest for 10 minutes, then sprinkle with granulated sugar.

– Bake for 5 minutes or until slightly golden.

– Allow to cool completely before serving.

– If desired, dust with powdered sugar.

Official Contributor For Alimentari Magazine

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Let’s start the 2015 with a great news…I’m an official and proud contributor for the new online magazine Alimentari.

Check my first recipe on Alimentari :

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About Alimentari

Brought to you by the team behind the award winning Honest Cooking Magazine, Alimentari is the Italian food, drink and travel magazine for the modern foodie.

Inspired by both the classic culture surrounding Italian lifestyle, food and drink, as well as contemporary Italian gastronomy – Alimentari will be the most inspiring digital magazine for anything connected to the most influential and diverse culinary culture in the world.

Piedmont Hazelnut Cake

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Hazelnut cake, hazelnut spread, hazelnut gelato, I love everything made with this precious gift of nature. This is one of my favorite cake, a traditional dessert from Piedmont, a north-western region of Italy, land full of amazing products as the Piedmont Hazelnut IGP. The Piedmont Hazelnut as known as Tonda Gentile Tribolata has a spheroidal seed, a mild taste and is easy to peel after toasting. Its production is concentrated in the province of Asti, Alessandria and Cuneo. The denomination I.G.P. guarantees to the consumers the authenticity of this product. Enjoy a slice of this cake with a glass of Moscato D’Asti.

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Photo by Ale Gambini –

Servings : 6-8

Difficulty : easy

Prep Time : 20 mins.

Cook Time : 35 Mins.


2 cups Piedmont Hazelnuts, toasted

1 stick (8 tbsp) unsalted butter, melted

1 cup granulated sugar

3.53 oz. all-purpose flour, sifted

1 sachet vanilla baking powder (1/2 oz or 16g)

3 eggs, separated

1/8 tsp salt

powdered sugar, to sprinkle


– Preheat oven at 375 F degrees.

– Grease a 9 inch cake pan with baking spray or butter and flour. Set Aside.

– Grind the hazelnuts in a food processor or high speed blender.

– Mix the hazelnuts with sugar, flour and vanilla baking powder.

– Add the egg yolks and butter and blend thoroughly.

– Whip the egg whites with the salt at stiff peak.

– Gently fold in the whipped egg whites into the hazelnut mixture.

– Bake for 35 minutes.

– Allow to cool completely in its pan.

– Sprinkle with powdered sugar before serving.