Easy

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

Le Stagioni d'Italia's Carnaroli rice is a variety that is particularly appreciated for its large grain and the taste it conveys accompanied by any autumnal flavour.

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.

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.

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

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