Panettone and Pandoro. And the Special Thing Stefano Does to Them!

The perfect gift Panettone and Pandoro (left) just arrived!!! They are freshly baked by Luigi Biasetto, master baker/pastry chef and award winner, in Padova. Luigi uses only the freshest and best ingredients, of course. But his secret is the flour: it’s Petra stone milled flour made by Molino Quaglia, a couple of kilometers from the…

If You Are Anywhere in Italy, Le Calandre Is Worth a Detour!!!

Le Calandre is the best restaurant I have ever eaten in. No question about it. It was a few days ago, and I still can’t get it off my mind. SPECTACULAR. And I am not exaggerating. I was literally moved, in particular, by the clarity of the ingredients and the purity of the tastes in…