Panna Cotta alla Nocciola Dear friends! ? Back with another classic at Mama Isa's Cooking School! A beautifully light and delicious dessert that takes all of 15m to make!  In Italian language, Panna Cotta means “cooked cream”.  This famous dessert, inspired by custards but without any eggs, was born about a century ago in the north of Italy, Piedmont region.  Panna Cotta can be made several ways. The basic panna cotta consists of heavy cream sugar, milk, vanilla bean and seeds, caster sugar and gelatine leaves, which act as thickeners.  The many variations to the ..read more

   Saffron Risotto Recipe Courtesy of Chef Mama Isa Saffron Risotto ("Risotto allo Zafferano" or "Risotto alla Milanese") is one of the most delicious Italian "primo piatto". ABOUT SAFFRON Do you know that to produce 1 Kg of saffron takes about 500 hours of work and 200,000 flowers? Each saffron flower makes only three pistils branches and lives longer than a day.  Saffron flowers bloom for just 10 -11 days each year. And it is so important to pick the saffron flowers on the day the flower opens, as by the next day it will be ruined. The harvesting takes place by hand.  Saffron is mo ..read more

Green Egg Pasta Dough - Recipe Made from the 00 flour, spinach, eggs, nutmeg and salt, green pasta dough is one of my favorite. The process is simple, so follow the recipe below.  With green pasta dough you can make a few different shapes of pasta—cut (tubes, squares, long strings, noodles, ravioli, lasagne, spaghetti alla chitarra, green pappardelle and much more). Of course any one of which might be used in a large array of pasta sauces. Serves 3 - 4 Preparation time: 45 minutes INGREDIENTS servings 3-4 people 250 g of 00 Flour 2 organic eggs 30 g of spinach 3 pinches of salt nutmeg ..read more

Strawberry Crostata with Lemon Cream  MAMA ISA'S CROSTATA CON CREMA DI LIMONE E FRAGOLE INGREDIENTS for Pasta Frolla Sweet Pastry Dough (serves 8 people): 500 g Wheat Flour 00 250 g unsalted butter, at room temperature for hand mixing 250 g of sugar 2 organic eggs + 1 organic egg yolk lemon zest 1 pinch of salt 1 package of vanillina INGREDIENTS FOR THE TOPPING 1 organic lemons 300 g of fresh strawberries or berries 30 g of unsalted butter 2 organic eggs 65 g of sugar powdered sugar DIRECTIONS How to make “Pasta frolla dough”: In a board make a “vulcano” with Wheat Flour, add the unsalte ..read more

Vov - A Great Italian Liqueur  Mama Isa makes a delicious liqueur VOV! She shares her tips and a recipe with you! MAMA ISA'S VOV  VOV (a traditional Italian alcoholic drink) was invented in 1845 by Gian Battista Pezziol, a confectioner of Padova (in English Padua) specialized in the production of nougat, which required just the egg yolks. Pezziol invented this recipe to use egg yolks leftovers after making nougat (in Italian Torrone). So he used not only egg yolks, but sugar, milk, alcohol for liqueur, and Marsala wine. The word "vov" derives from the Venetian dialect "vovi", meaning eggs ..read more

Eggplant Parmigiana - Aubergine Parmigiana Mama Isa makes a delicious dish today! She shares her tips and a recipe with you! MAMA ISA'S MELANZANE ALLA PARMIGIANA (Aubergine Parmigiana - Eggplant Parmigiana)  INGREDIENTS (serves 4 people) 8 long Italian Eggplants (black, long, thin and firm eggplants) salt 500 g Mozzarella cheese in its water 150 g of Parmigiano Reggiano or Grana Padano cheese (freshly grated, not canned parmesan) 500 g smoked Provola cheese (or any similar smoked cheese) 50 wheat flour 00 to coat the aubergine eggplant Fresh basil leaves (fresh or frozen in winter) Veg ..read more