Torta Della Nonna…Happy Thanksgiving!

Torta della Nonna (Grandma’s Tart), the typical tart from Tuscany filled with custard cream and topped with pine nuts, will be on our table tomorrow to celebrate family, friends and everything we should be thankful for.

Happy Thanksgiving to you and your loved ones from #aqueeninthekitchen 🙏

Chocolate Pumpkin Truffles…Happy Thanksgiving!


Since I moved to the United States, Thanksgiving has become one of my favorite Holiday because I love the idea to take a moment to say thank you and to count my blessings. Today I want to say thank you to you all by sharing my uber-delicious chocolate pumpkin truffles recipe. I made these truffles with Pan Di Stelle, the chocolate and hazelnut Italian cookies topped with iced sugar stars. You can easily find them on Amazon or at any Italian markets. You can definitely substitute the canned pumpkin puree for fresh pureed pumpkin with the ratio 1:1. I used ground cinnamon but you can use pumpkin spice blend instead.

Happy Thanksgiving to you and your loved ones from A Queen In The Kitchen!




Photo by Ale Gambini – A Queen In The Kitchen



40 Pan Di Stelle cookies

8 ounces cream cheese, room temperature

1/3 cup pumpkin puree, fresh or canned

1 teaspoon ground cinnamon

unsweetened cocoa powder, to coat

1 cup semi-sweet chocolate chips, melted



Pulverize the cookies in a blender or place them in a sturdy plastic bag and roll into fine crumbs.

In a medium bowl, place pulverized cookies, cream cheese, pumpkin puree, cinnamon and mix thoroughly with a wooden spoon until well blended.

Shape into 1-inch balls and place them over a baking sheet lined with parchment paper.

Refrigerate 10 minutes.

Roll them in cocoa powder or dip them in melted chocolate chips.

Keep refrigerated until serving.

The Taste Awards…Finalist Again!!!


I’m over the moon to announce that my cooking web series “A Queen In The Kitchen” (based on my very first cookbook A Queen In The Kitchen ) has been selected as finalist at the prestigious The Taste Awards.





Now I need a little help in order to fulfill my dream, please vote for “A Queen In The Kitchen” in the Viewers Choice Award Category


A HUGE thank you to my crew :

Maurizio “OttO” De Togni (Production , Publishing, Music)

Mirko “Mirakle” Urania (Director, Film Maker and Editor)

…and a very special thanks to my muse Nonna Fernanda and my dear friend Fiona Josef.


A Queen In The Kitchen Book launch Aperitivo Party

On August 18, 2016, I had the honor and pleasure to celebrate the release of A Queen In The Kitchen : Nonna Fernanda’s Authentic Northern Italian Cuisine With a Twist of Me. All the guests gathered in a stunning Los Angeles villa for an authentic Italian Aperitivo, Red Carpet, northern Italian dishes, book signing and a toast to the author, Bread Love And Dreams crew and friends that made this book possible.

A HUGE thanks to Maurizio “OttO” De Togni, Mirko “Mirakle” Urania, Loly Perlmutter, Eviali, Bertozzi America, Giuseppe Patane’ and to my muse Nonna Fernanda!

***** Amazon:…/…/0692669094

***** Barnes & Nobles:…/1124049966

Authentic Italian food personally prepared by Ale Gambini, Parmigiano Reggiano Bertozzi  and the best selection of Italian wines for all the guests.


The one and only Chef Gino Campagna, walking the Red Carpet with Ale Gambini.


Rai journalist Valentina Martelli and executive producer Maurizio “OttO” De Togni walking the Red Carpet.


The party  soundtrack has been performed by the talented Eviali, downtempo music infused with mediterranean roots.


Red Carpet for the magic trio : director Mirko “Mirakle” Urania, executive producer Maurizio “OttO” De Togni and the Queen in the Kitchen Ale Gambini.


Book signing for all the guests.

Speech and toast by the executive producer Maurizio “OttO” De Togni.


Thanks, grazie, gracias, merci, danke, arigato….to each and everyone!

Photo by Scott Myers

A Queen In The Kitchen…Coming Soon!!!

Screen Shot 2016-06-14 at 3.26.45 PM

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!

Coming Soon on  Screen Shot 2016-06-14 at 3.43.27 PM

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Photo By Maurizio “OttO” De Togni – BreadLoveAndDreams

Olive Oil Tenerina Cake…Happy New Year!🍾🎉😉


2015 has been an AMAZING year of blogging!!! I want to thank all the readers, viewers, followers, the old and new friends from around the globe and above all my family for constantly supporting me in this delicious journey! I’ve been a proud contributor for the Expo 2015, Honest Cooking, Alimentari Mag, I Love Italian Food. I developed recipes for some great Italian and International brands. I hosted yummy giveaways thanks to Rigoni di Asiago USA and LA Cookie Con And Sweets Show. My recipe Low Fat Yogurt And Raspberries Tiramisu’ has been selected as Runner Up, in the Healthy Cooking Online contest issued by the prestigious Taste of Home Magazine. This recipe will be featured in the Country Woman Magazine February/March 2016 issue.

My last recipe for the 2015 is an uber-tender chocolatey Italian cake : Olive Oil Tenerina Cake.

Wishing you all a very Happy & Sweet New Year!!! 

#Expo2015 #Expoworldrecipes #honestcooking #alimentarimag #iloveitfood #rigonidiasiagousa #lacookiecon #happynewyear #wordpress





Recipe & Photo by Ale Gambini

Servings : 8

Difficulty : easy

Prep Time : 20 min.

Cook Time : 30 min.



7 ounces dark chocolate

4 fluid ounces mild olive oil

2 eggs, separated

1 pinch of salt

3 ounces caster sugar

2 tablespoons all-purpose flour

4 tablespoons whole milk

powdered sugar, to sprinkle (optional)



Preheat oven at 325 F degrees.

Grease a 9 inch cake pan with baking spray, than cover bottom and sides of the cake with parchment paper and grease also the parchment paper with baking spray. Set aside.

Melt completely the dark chocolate at bain-marie or in a microwave. Allow to cool slightly.

Pour the olive oil into the melted chocolate and stir with a wooden spoon until well incorporated.

With a hand or stand mixer, beat the sugar and the egg yolks until yellow and foamy.

Add the chocolate mixture, the flour and the milk. Continue to beat until creamy and smooth.

Whip the egg whites with a pinch of salt until stiff.

Fold gently the whipped egg whites into the cake batter.

Place the cake batter into the cake pan and bake for 25/30 minutes or until a wooden toothpick comes out clean.

Allow to cool in its pan.

Unmold carefully the cake on a serving plate and sprinkle with powdered sugar before serving.