Blueberry bowl



A beautiful idea of ​​the foodblogger @CUCINAORTICA who prepared this recipe where the “bowl” that contains the dessert …can be eaten as well! A delicious recipe that can also be prepared the day before to enjoy it the following morning and start the day in the best possible way.


Veg Valentine’s simple cookies

Veg Valentine’s simple cookies without sugar and without chemical sweeteners.

Did you and your sweetheart promise to slim down with the new year? This doesn’t mean giving up a Valentine’s Day treat and these rustic cookies are just for you!

Would you like to sweeten without sugar and without chemicals? You can do it! The sweetness is entirely entrusted to the Apple Nectar and Il Baggiolo Nectar contains solely and exclusively APPLE!

Recipe prepared by @Cucinaortica


3 Ingredients baked waffle



An excellent combination of ingredients, easy, quick, without oil / butter, in line with a healthy meal plan but without neglecting good taste. Are you curious to experiment?

I recommend serving your Waffles hot and accompanying them with dried fruit butter and fruit spreads with no added sugar.

Recipe prepared for us by @CUCINAORTICA


Dutch Baby Pancake


The American Pancake that puffs up in the oven! Saturday Morning’s #TeamPancake, can you feel this wonderful scent?

This is the KING of Pancakes from the United States, originally from Pennsylvania, but now prepared everywhere. It is called “Dutch” because it is an invention of Germans and Swiss who, moving to the USA, combined the recipes of their cuisine with those of the States. And this is just one of the many desserts belonging to this tradition!


 Unlike classic pancakes, Dutch Baby is more convenient because it is baked in the oven. During cooking, it will swell visibly and become tall and golden on the sides. It is served very hot, directly from the small tray in which you prepare it.




INGREDIENTS (for 1 pancake)


35 gr “0” flour for cakes

60 gr milk

1 egg

10 gr erythritol

1 pinch of salt

5 gr butter



wild blueberries in syrup by Il Baggiolo

Greek yogurt

Powdered sugar



In a hand blender, blend all the ingredients except the butter for about 30 seconds.

Let the mixture rest for 25 minutes. Meanwhile, turn on the oven to 220° C, putting

inside a pan with a diameter of 15/20 cm, suitable for cooking in the oven (no plastic handles or

rubber!). When the oven is hot, take out the pan with gloves and place some butter in it so that it

will melt instantly. Then, add the pancake mixture.

Cook for 15 minutes without ever opening the oven, but admiring the cooking from the outside. Spread with wild blueberries in syrup to taste and sprinkle with powdered sugar.


Date cake and bitter orange marmalad

Date cake and bitter orange marmalade

A few nights ago, looking back at the photos of my vacation in Malta with nostalgia, one image in particular reminded me of the delicious Maltese Imqaret, sweets made with dates.

I decided to search the internet for the recipe, but being the instructions too long and not suitable for amateurs, I did another search and found an interesting recipe for a date dessert. I customized it and added our Bitter Orange Marmalade.



Ricotta, chestnuts and chocolate tart

Difficulty: Medium

Ingredients and Preparation (For 8 people)



For the chestnut shortcrust pastry


150 gr of type 0 or 1 soft wheat flour

100 gr of chestnut flour

125 gr of cold butter in cubes

80 gr of icing sugar

50 gr of eggs (1 medium egg)

a pinch of orange zest

a pinch of salt

a pinch of vanilla sugar

20 gr of dark chocolate


Work the flours with the butter with your fingertips (or in the mixer) until the butter disappears. Combine all the other ingredients (except the chocolate) previously mixed and work just enough to form a homogeneous pastry. Crush it into a dough and wrap it in cling film. Let it cool for at least 4 hours.

Roll out a part of the pastry and cover a greased micro-perforated ring 20 cm in diameter and 2 cm high. Cook it at 170°C until it takes on a light hazelnut colour. Also bake some pastry decorations in the shape of small leaves.


Allow the base to cool, brush it with melted dark chocolate and let it solidify.

For the ricotta cream

250 gr of ricotta

10 gr of icing sugar

80 gr of chestnuts in syrup by Il Baggiolo

the zest of half an orange

15 gr of dark chocolate chopped into small pieces

a pinch of salt


Mix the ricotta with sugar, salt and orange zest using an immersion blender if it is too lumpy. Combine the chopped chocolate slowly, a little at a time.

Fill the shortcrust pastry base with the ricotta cream and level it with a spatula.

For the chestnut chantilly

250 gr of fresh cream

125 gr of Il Baggiolo chestnut cream


Combine the two ingredients in a bowl and whip them with an electric mixer until you have the consistency of a mousse. Fill a pastry bag with a Saint-Honoré spout and decorate the surface of the cake with strips or tufts of Chantilly.



A whole chestnut in syrup by Il Baggiolo, to put in the centre, some dark chocolate beads, shortcrust biscuits in the shape of a leaf, icing sugar.


Keep cool until ready to serve.