Buttermilk Biscuits

Only one week left until Thanksgiving 2015 and I can’t wait to bake my buttermilk biscuits for family and friends.

Buttermilk Biscuits are small, round, flaky breads leavened with baking powder and/or soda, widely eaten in North America and some part of Canada. They can be served for breakfast, lunch, tea-time and dinner. Easy to make and delicious to eat.

Wanna learn how to make super-flaky Buttermilk Biscuits? Watch my easy-to-follow video recipe.


Four Cereals With Funghi Trifolati Flan

Tortino di Cereali_BLAD blog - 44 copy

Recipe & Photo by Ale Gambini – BreadloveAndDreams.com

Need an idea for today’s lunch or dinner?. Rice, barley, farro, steel cuts oats and champignon are the delicious and healty ingredients I put into this recipe. “Funghi trifolati” are Italian-style sautéed mushrooms with an intense flavor of garlic, fresh parsley and white wine. I shaped this dish into little flans with the help of a “coppapasta”, a round shaped cookie cutter mold.

Buon Appetito!

Servings : 4

Difficulty : easy

Prep Time : 15 min

Cook Time : 20 min.


1/3 cup Steel Cuts Oats
1/3 cup Arborio Rice
1/3 cup Pearl Barley
1/3 cup Organic Farro
3 tablespoons Extra Virgin Olive Oil
1 garlic clove
10 ounces champignon mushrooms
1/2 cup dry white wine
1/2 cup fresh Italian parsley, chopped
1/2 cup Parmigiano Reggiano (parmesan cheese), grated
pink Himalayan salt and black pepper , to taste
shaved Parmigiano Reggiano (parmesan cheese), for garnish


Rinse the cereals then place them in a 3 quart pot of boiling salted water. Reduce the heat and simmer for 20 minutes.
Wash briefly the mushrooms under cool water, gently pat dry and dice into cubes.
Meanwhile, sauté the garlic clove in Extra Virgin Olive Oil until golden. Discard the garlic and add the diced mushrooms. Add the dry white wine and cook until evaporated.
Add fresh parsley, salt and pepper. Cook until tender.
Drain the excess off water and place the cereals into the sauteed mushrooms. Add the Parmigiano Reggiano and sauté for another minute.
With a round pastry cutter, prepare 4 flans.
Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.

Baking Bread Plus: Episode #18 : Panzerotti 🇮🇹

I LOVE LOVE LOVE PANZEROTTI!!! Do you wanna learn how to prepare them? Simply watch the new episode of Baking Bread Plus, now on Vimeo and You Tube.

Panzerotti are savory deep-fried filled pocket of bread originally from Apulia region (Italy). They are similar to pizza and calzone and they taste just AMAZING! The most popular filling is made with fresh mozzarella and tomato (crushed or sauce). The name Panzerotto (literally potbellied) comes from the shape of this bread that resembles a swollen belly.

Enjoy every single bite!


Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Double Chocolate Creepy Cookies…Happy Halloween!!!

Wishing y’all a Happy and Spooky Halloween!!!

HalloweenChocolateCookies_BLAD blog - 52 copy

Photo by Ale Gambini -BreadLoveAndDreams.com

Yields : 12 medium cookies

Difficulty : easy

Prep Time : 15 min.

Cook Time : 10/12 min.


1 cup + 2 tbsp all-purpose flour

5 tbsp cocoa powder

1/2 tsp baking powder

1/4 tsp salt

14 tbsp unsalted butter, softened

1  1/2 cups light brown sugar

1 egg

1 tsp vanilla extract

3/4 cup white chocolate M & M’s candy corn candies + 2 orange candies for each cookies, to decorate


– Preheat oven at 350 F degrees.

– Sift together flour, cocoa powder, baking powder and salt. Set aside.

– With a hand or stand mixer, cream butter and sugar until creamy.

– Mix in the egg then the vanilla until combined.

– Slowly incorporate the dry ingredients into the wet ingredients.

– Stir in the M & M’s candy corn candies.

– Scoop 1 tablespoon slightly rounded of dough for each cookie on a parchment-lined baking sheet. Decorate each cookie with 2 orange M & M’s candy corn candies.

– Bake for 10/12minutes.

– Allow to cool on the baking sheet for a couple of minutes than transfer to a wire rack to cool completely.

Baking Bread Plus: Episode #17 : Rice Bread Rolls 🇮🇹

Freshly baked bread smells like Heaven!!! Watch the new episode of Baking Bread Plus : Rice Bread Rolls, now on Vimeo and You Tube.

Rice Bread is a light, fragrant bread made with Italian flour type 00 and rice flour in equal amounts. My home  region Lombardy along with Piedmont region are the largest producers of Italian rice. Arborio, Carnaroli and Vialone Nano are my favorite among all the qualities of Italian rice. Rice bread dough is suitable to be shaped in a big loaf or in medium sized bread rolls just like I did.

Enjoy this bread alongside every meals!

Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.

Piedmont Hazelnut Cake On Expo 2015 Worldrecipes Homepage!

Screen Shot 2015-10-27 at 10.24.44 AM

In a couple of days Expo 2015, the Universal Exposition held in my hometowm Milan (Italy) will end. The theme chosen for the 2015 Milan Universal Exposition is Feeding the Planet, Energy for Life. This embraces technology, innovation, culture, traditions and creativity and how they relate to food and diet.

It has been a long and delicious journey, and such a great honor to be a part of it with my authentic Italian recipes, video recipes and recipes from around the world.

Today I couldn’t be happier to have once again one of my recipes featured on Expo 2015 Worldrecipes homepage along with prestigious Chef Ambassadors such as the Michelin starred Antonino Cannavacciuolo, the Maître Chocolatier Ernst Knam and one of my culinary hero Gualtiero Marchesi, the father of the modern Italian cuisine.

A huge thank you to @Expo2015Milan for this amazing experience  #expoworldrecipes #Expo2015 #tastetheplanet .

To check my Piedmont Hazelnut Cake and other delicious recipes, please visit the Expo Worldrecipes homepage in the section Scent of Hazelnut


Screen Shot 2015-10-27 at 9.54.26 AM

or directly on :


Screen Shot 2015-10-27 at 9.31.21 AM

Grazie and enjoy!!!

Baking Bread Plus: Episode #16 : Baguette 🇫🇷

Nothing’s better than the smell of freshly baked bread! Wanna learn how to make French baguette? Check the new episode of Baking Bread Plus now on Vimeo and You Tube.

Baguette, literally wand or baton, is a traditional long, thin, crisp crust French bread simply made with wheat flour, water, yeast and salt. Baguettes are shaped with a series of folding and rolling motions and proofed on a floured flax linen called couche. 

The baguette is often served sliced and spread with jam and butter for breakfast, topped with pâté de foie (liver pâté) or cheese as appetizer, or cut horizontally and filled with Italian salumi (prosciutto or salame or mortadella).


Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2015. All Rights Reserved.