Baking Bread Plus Now On Vimeo And You Tube

I’m thrilled to announce that Baking Bread plus, my web cooking series about homemade bread baking is now on Vimeo and You Tube.

This new series is inspired from the success of the original “Baking Bread”.

All these new videos are shot on and edited with iMovie on my iPhone 6 plus.

“Bread is one of the world’s oldest food. It can comes in various combinations of different flours, proportions, ingredients, , shapes, sizes, and texture . It may be leavened or not and served at any meal of the day, eaten as a snack and used as an ingredient in other culinary preparations.
Bread is not just food, is an icon in religious rituals, secular cultures and traditions”.

Alessandra Gambini (Host Chef – Founder – Video Maker)

Maurizio “OttO” De Togni (Music)

Produced by:

Copyright © 2015. All Rights Reserved.

Summer Lettuce Soup

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I’ve always had troubles getting to eat the salad to the members of my family, so I ended up to camouflage a beautiful organic lettuce in a delicious creamy soup. This could be a healthy and fresh alternative for the one who are not a big fan of green vegetables. I’ve used organic lettuce, homegrown basil, yellow potatoes and sour cream. The taste is delicate and elegant and the texture super smooth and creamy. Enjoy the summer with a bowl of warm or cold lettuce soup, either way you’ll be pleased.

Buon Appetito!!!

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Photo by Ale Gambini –

Servings : 4

Difficulty : easy

Prep Time : 15 min

Cook Time : 30 min.


2 organic big heads of lettuce

1/2 onion, chopped

2 tbsp Extra Virgin Olive Oil

4 medium yukon gold potatoes, diced

1 small bunch fresh Italian basil, chopped

2 cups vegetable stock

1/2 cup whole milk

1/2 cup sour cream + 1/2 cup for garnish

salt & pepper, to taste


Wash, dry and chop coarsely the lettuce.

In a large sauté pan, sauté the onion in olive oil until golden than lettuce and diced potatoes and sauté for a couple of minutes.

Cover with vegetable stock, milk, add the basil (previously washed, dried and chopped) and salt & pepper to taste.

Simmer until lettuce and potatoes are tender.

Remove from heat and blend the ingredients with a hand blender until very smooth.

Reheat the soup, stir in the sour cream and heat thoroughly.

Serve lukewarm with a quenelle of sour cream on top, a dash of ground black peppercorn and a drizzle of EVOO.

Homemade Sparkling Lemonade


What’s better than a glass of refreshing homemade sparkling lemonade to beat the heat?
Quick, simple and delicious…enjoy ;)


3/4 cup granulated sugar
1 cup water (for the syrup)
1 cup lemon juice (about 5 lemons)
4 cups cold sparkling water


In a small saucepan prepare the syrup combining water and sugar, boil for 5 minutes then allow to cool completely.
Squeeze out the juice from 5 fresh lemons, than strain the juice through a strainer.
Pour the syrup and the lemon juice into a pitcher.
Add 4 cups of cold sparkling water and stir vigorously.
Refrigerate for an hour.
Serve cold with ice cubes and lemon slices.



Latteruolo is a nutritious milk-based Italian dessert typical from Emilia Romagna, Marche and Tuscany regions. Latteruolo is also known as lattaciolo or casadello and basically is a pudding cake made with milk, eggs, sugar, a little bit of flour and variously flavored with vanilla pod or lemon peel or ground nutmeg. Another simple and delicious recipe from the tradition of the Italian countryside. Latteruolo is fresh, nutrient and very delicate so it can be perfectly suitable as afternoon snack or dinner dessert.

Buon Appetito!!!





Photo by Ale Gambini –

Yields : 6-8

Difficulty : easy

Prep Time : 55 min.

Cook Time : 30 min.


2 cups (500 gr) whole milk

3 oz (85 gr) caster sugar

1 tsp vanilla extract

1.76 oz (50 gr) flour type 00, sifted

6 egg yolks

2 egg whites

1 pinch of salt

powdered sugar, to dust


In a medium sauce pan, dissolve the sugar into milk at low heat, then add the vanilla extract and let simmer for 40 minutes. Allow to cool completely.

Preheat the oven at 350 F degrees.

Grease a 9 inch cake pan with baking spray to butter and flour. Set aside.

With a hand or stand mixer, beat the egg yolks until yellow and frothy.

Add the flour little by little and continue to beat until incorporated.

Slowly add the milk and stir.

With a hand or stand mixer, whip the egg whites with a pinch of salt at stiff peaks.

Fold gently the whipped egg whites into the milk mixture.

Pour the cake butter into the pan and bake for 30 minutes or until a toothpick comes out clean.

Allow to cool in its pan.

Unmold the dessert onto a serving plate and dust with powdered sugar before serving.

The King Of Italian Dessert : Tiramisu’

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Learn how to make the authentic Italian Tiramisu’ simply following my step-by-step video recipe.

It’s quick, it’s simple and it’s deeeeeelicious!!!

Buon Appetito!!!

…look who also has tried my Tiramisu’ ;)

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“I took the Tiramisu’ over to my girlfriend’s house and shared with her and her friends and everyone FREAKED OUT !!! SO GOOD!!!” James Valentine (Maroon 5)

Frozen Yogurt On A Stick

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As a Mom, I always try to give to my daughter fresh and healthy snacks, especially during the summer when the heat makes kids inappetent. I’m pretty sure I’m not the only one who thought about putting a stick on a yogurt and freeze it, so a couple of days ago I gave it a try and it worked beautifully. A yummy, healthy and inexpensive treat ready in a couple of hours. You’ll only need your kid’s favorite yogurt, a wooden stick, a scissor and that’s it.


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Photo by Ale Gambini –

For 6 Frozen Yogurt on a Stick :


4 oz.- 6 pack organic yogurt


6 wooden sticks for ice cream bar

1 pair of kitchen shears


With a pair of kitchen shears, make a little incision on the center of the sealing film.

Insert a wooden stick into each yogurt cups.

Put in the freezer and freeze them completely.

Unmold the frozen yogurt peeling off the sealing film, then make a little cut on the edge of the plastic cup and unwrap it.