Desserts

A dessert with a crispy wrapper made from spaghetti, filled with a mouth-watering cream. It is a Chantilly enriched with two very special ingredients: pistachio cream and chocolate chips.

A Tuscan sweet made with chestnut flour and made even more delicious with chocolate chips.

An amazing tart to bring to the table for any occasion. A cake where the rustic flavour of buckwheat blends well with the sophisticated taste of chocolate, raspberries and pistachio.

An elegant and refined cake that impresses with its goodness and beauty, a classic French pastry revisited.

Babka is a real explosion of taste and softness, and its scent spreads pleasantly for hours throughout the house.

Tarts are those desserts that always satisfy, from the most classic to the most complex, they always provide moments of joy and satisfaction. A dessert that adapts to each current season.

The buckwheat flour tart, filled with red berry jam, is an autumn/winter classic. The flavour of the flour blends perfectly with both the acidity of the berries and the warm, enveloping notes of dried fruit, especially hazelnut.

MADE BY Maria Elena Saracino The sweet fig jam and the aromatic Gewürztraminer are the protagonists of this recipe. From the encounter with Molino Signetti flour, a tart is born with excellent results in terms of lightness and crunchiness.

Making a dessert at home is always a great satisfaction. And for the success of the recipe it is important to know how to choose the right ingredients. Made by Michela Ioli

The recipes of Vòce di Aimo and Nadia are the result of a contemporary Italian cuisine based on the search for the best raw materials and on the tradition of the Italian territories.