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Flourless Chocolate Olive Oil Cake

Flourless Chocolate Olive Oil Cake
Flourless chocolate cake is a rich and decadent dessert that is perfect for anyone with a sweet tooth. Made with just a few simple ingredients, this cake is dense, fudgy, and packed with intense chocolate flavor. With its silky smooth texture and melt-in-your-mouth consistency, it's hard to believe that this cake is actually flourless. Whether you're looking for a gluten-free dessert option or just want to indulge in a seriously delicious treat, this flourless chocolate cake is sure to impress. In this article, we'll walk you through the steps to make this mouthwatering dessert at home. Continue reading

Vegan Orange Bread

Vegan Orange Bread

A true homage to the orange, vegan orange bread is a typical Sicilian dessert that uses every piece of the orange, including pulp and peel, in the batter. The resulting cake is soft and highly fragrant -- perfect for breakfast or as a tasty dessert.

Vegan Orange Bread Ingredients

300 g of 2 flour

20 g of cornstarch

160 g of raw cane sugar

1 packet of cream of tartar-based baking powder -16 g-

360 g of soy or almond milk

100 g of extra-virgin olive oil D.O.P. Canino

1 medium-sized organic orange (about 170 g)


Preparing and baking Vegan Orange Bread

  1. Wash the orange well and cut it into small cubes, including the peel.
  2. Transfer the orange to a blender and blend it together with the soy milk and olive oil until obtaining a smooth and fluid mixture.
  3. In a bowl, pour the flour, raw cane sugar, cornstarch, and baking powder and mix with a wooden spoon.
  4. Then, add the liquid mixture and mix everything well until obtaining a homogeneous batter.
  5. Bake. Pour the batter into a cake pan lined with parchment paper or slightly greased and bake the cake in the oven at 180°C for 40-45 minutes. Once cooked, let the orange bread cool completely and serve it sliced.


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Breaded Fennel Cutlets

Breaded Fennel Cutlets

A perfect centerpiece for a main course, breaded fennel cutlets are a delicious way to prepare this splendid vegetable. The crispy breading coupled with the soft fennel is the perfect blend of textures, making an irresistible bite. When paired with a quality sauce and a mixed salad, you've got the perfect main course.

Ingredients for Breaded Fennel Cutlet

Breaded Fennel Cutlet Preparation

  1. Wash and slice the fennel bulbs into thick slices of about ½ cm.
  2. Bring a pot of lightly salted water to a boil and blanch the fennel slices for a couple of minutes. Drain them and let them dry and cool down in a colander.
  3. Prepare the batter for coating the fennel by mixing the whole wheat flour with water and a pinch of salt and pepper. Mix everything well with a whisk until obtaining a lump-free and fairly fluid batter.
  4. Coat and fry. Heat enough olive oil for deep-frying the fennel slices in a high-sided frying pan. Dip the fennel slices first into the batter, then into the breadcrumbs and place them on a plate. As soon as the oil is hot, fry a few fritters at a time for 3-4 minutes until they are golden brown. Drain them with a slotted spoon and place them on a plate covered with paper towels to remove excess oil.
  5. Serve hot so that they are still crispy.
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How to cook Vegetarian Lasagna

How to cook Vegetarian Lasagna

A traditional Italian dish, lasagna is at the heart of any authentic Italian meal. Today, we're going to make the vegetarian version of a traditional Italian lasagna. Vegetarian lasagna is made with alternating layers of colorful vegetables and béchamel sauce separated by pasta and is lighter than the traditional, meat-laden lasagnas served in the United States. This dish is easy to prepare and, as with all lasagnas, can be prepared in advance and reheated for second and third helpings.

The vegetables used to make the lasagna can vary depending on the season you're cooking during; our recipe below uses ingredients that are in season in the early Spring.

Ingredients for Vegetable Lasagna (serves 4):

  • 250 g of egg lasagne
  • 250 g of béchamel sauce
  • 300 g of fresh ricotta or mozzarella cheese
  • 300/400 g of fresh spinach
  • 50 g of Parmesan cheese
  • D.O.P. Canino olive oil
  • Salt and pepper to taste
  • Nutmeg to taste

Instructions for preparing Vegetable Lasagna:

  1. Preheat the oven to 400° Fahrenheit (200° Celsius)
  2. Clean and wash the fresh spinach, then boil in salted water for about 10 minutes; drain afterwards.
  3. Sauté the spinach with a little olive oil, salt, pepper and nutmeg. Remove from heat and mix in the ricotta and one third of the Parmesan cheese.
  4. Butter a baking dish with the remaining butter and place a first layer of pasta. This will serve as the first layer of lasagna; the butter is critical to ensure the lasagna does not stick to the pan.
  5. Add a thin layer of the spinach and ricotta mixture.
  6. Add another layer of pasta.
  7. Add a layer of béchamel sauce
  8. Repeat steps 5 through 7 until the sauce and ricotta mixtures have been used.
  9. Sprinkle with the remaining Parmesan cheese and bake in the oven for 25 minutes.


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