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Pesche Ripiene

February 24, 2016

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An Australian in Italy.: After having trained as a pastrychef then as a chef, my interest in Italian food was cultivated while working in Sydney for Italo-Australian chef Anthony Musarra. I came to Italy firstly to travel and eat but soon fell in love with an Italian and have lived here since 2000. We have two boys, Luca 13 and Tommy 6, which adds another dimension to being an Australian living in Italy. In my small amount of free time I am exploring my passion for Italian pastry. Every town has its speciality, every home has its traditions and every season has its fruit making it incredibly interesting.

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  - Pesche Ripiene
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basics
breakfast pastry
Egg yolk biscuits.
fesival of San Gaudenzio
festival sweets
grapes
Novara
or afternoon snack.
regional Italian sweets
simple meringues

Traditional desserts.
tradtional sweet
Tuscan sweet bread

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