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Amelia PS: Savillum: ancient Roman ricotta-honey-spice sweet, wrapped in phyllo dough and sealed with fresh bay leaves
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Amelia PS: Inside view. Savillum: ancient Roman ricotta-honey-spice sweet, wrapped in phyllo dough and sealed with fresh bay leaves
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Amelia PS: Savillum: ancient Roman ricotta-honey-spice sweet, wrapped in phyllo dough and sealed with fresh bay leaves
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Amelia PS: Ingredients for Savillum: ancient Roman ricotta-honey-spice sweet
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Amelia PS: 'Ndunderi - a kind of ricotta gnocchi from the Amalfi coast
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Amelia PS: The Amalfi coast
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Amelia PS: Ndunderi - ricotta and egg yolk gnocchi, from the Amalfi coast
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Amelia PS: Biscottini di pasta frolla
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Amelia PS: Biscottini di pasta frolla
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Amelia PS: Biscottini di pasta frolla
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Amelia PS: Cotognata (quince paste) with Parmesan
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Amelia PS: Cotoganata (quince paste) and Parmesan lunch
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Amelia PS: Cotoganata (quince paste) and Parmesan lunch
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Amelia PS: Cotoganata (quince paste) and Parmesan lunch
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Amelia PS: Cotognata - quince paste with bay leaf
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Amelia PS: Cotognata - quince jam in the making
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Amelia PS: Quince - cotogna
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Amelia PS: Semolina pudding with honey
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Amelia PS: Semolino al latte
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Amelia PS: Pane raffermo - leftover, stale bread
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Amelia PS: Spaghetti with breadcrumbs
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Amelia PS: Spaghetti con pangrattato - spaghetti with breadcrumbs
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Amelia PS: Involtini di peperoni arrostiti - roasted pepper rollups filled with tuna and breadcrumbs
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Amelia PS: Panzanella
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Amelia PS: Polpette di nonna
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Amelia PS: "Alici indorate e fritte" - breaded fresh anchovies
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Amelia PS: Pan-perduto - savory french toast, with carrots in vinaigrette
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Amelia PS: Espresso-chocolate mousse with cacao nibs, with whipped cream and coffee beans
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Amelia PS: Espresso-chocolate mousse with cacao nibs
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Amelia PS: Espresso-chocolate mousse with cacao nibs