A Queen In The Kitchen Kindle Edition…Coming Soon!


I’m very excited to announce that A Queen In The Kitchen Kindle edition is about to be released on Amazon Kindle.

Keep reading and stay tuned!!!



A Queen In the Kitchen printed version is currently available on:







barnes and noble button









Gnocchetti Della Valchiavenna (Valchiavenna Milk And Bread Dumplings)

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Gnocchetti della Valchiavenna, also known as Pizzoccheri della Valchiavenna (Valchiavenna Pizzoccheri ), are delicious tiny dumplings made with stale bread, flour, milk and tossed with Valtellina Casera cheese, Grana padano cheese, browned butter and sage sauce. Traditionally they were shaped with the help of two teaspoons, I personally love to shape them with the spaetzle maker. The spaetzle maker is the kitchen tool that forces the batter through with a back-and-forth motion when the reservoir is full of  mixture.

The Valchiavenna is an alpine region located to the north of Lake Como in the province of Sondrio (Lombardy region). The Valchiavenna is the home of the CROTTI, small natural rocky cellars where cheese and salami of the valley are preserved.

Buon Appetito!!!

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Photo by Ale Gambini – BreadLoveAndDreams

Serves : 4
Difficulty : easy
Prep Time : 20 min.
Cook Time : 2 min.


4 cups flour type 00
1 stale bread roll
1 cup whole milk
water, as much as needed
7 oz Casera cheese PDO, diced
1 large potato, diced
3 oz Grana Padano cheese, grated
7 tbsp unsalted butter
1 garlic clove
5 sage leaves
ground peppercorn, to taste


Soak the bread with the milk, let it soften for 1 hour.
In a large bowl, place the flour and the soaked bread, mix well adding a little water until a soft mixture forms.
In a large pot of boiling salted water, boil the potatoes until fork tender.
Place the spaetzle maker right over the pot, fill it with some mixture then allow the little dumplings to fall directly into the water. Continue until all the mixture is gone.
Cook for a few minutes, then drain dumplings and potatoes with a slotted spoon and place over a baking dish.
Meanwhile, brown the butter with garlic and sage in a medium skillet.
Add the diced Casera cheese to the dumplings, sprinkle with grated Grana Padano and pour over the browned butter sauce.
Stir all the ingredients together until well combined.
Serve hot, sprinkled with black pepper.

How To Make Risotto Giallo Alla Milanese (Milanese Risotto)

A Queen In The Kitchen Episode #2 : Risotto Giallo Alla Milanese (Milanese Risotto).

Risotto giallo alla Milanese is a specialty dish of my hometown Milan (Italy), traditionally made with beef stock, raw bone marrow, onion, butter, Parmigiano Reggiano cheese, flavored and colored with saffron. The best varieties of rice for making a superb risotto are Carnaroli and Arborio.

Learn how to make Risotto giallo alla Milanese simply following my step-by-step video recipe.

Another authentic Italian recipe included in my new cookbook “A Queen In The Kitchen”.


Available on:


Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.


Fun Facts 

In 1981 Gualtiero Marchesi, the Italian chef considered the founder of the Italian modern cuisine, added to this dish a gold foil over the risotto, as a sign of noble dish of the Italian cuisine.

Buon Appetito!!!

…and if you like it, please share and give us a thumbs up.

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Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer & Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photos)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2016. All Rights Reserved.


How To Make Chocolate Bread

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Ready for a delicious homemade Chocolate Bread? Take a look at my easy-to-follow video recipe and learn how to make this crispy outside and soft inside scrumptious bread. This bread is very versatile so have a slice of chocolate bread with jam and butter or enjoy it with Italian salumi (cold cuts).

Buon Appetito!

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

Copyright © 2015. All Rights Reserved.

Spinach and Ricotta Malfatti


The Italian word Malfatti literally means “badly shaped”, but despite their name Malfatti are delicious dumplings made with fresh ricotta cheese and spinach.
This is a traditional Lombard first course but it can be found in other regions under different names. In the city of Florence they are called GNUDI (naked) and in Trentino Alto Adige region (northeastern Italy) are known as STRANGOLAPRETI (strangler priests).
Malfatti are usually tossed with browned butter and sage sauce or homemade tomato sauce.

Buon Appetito!!!

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Photo by Ale Gambini – BreadLoveAndDreams

PREP TIME : 30 min.


12 oz spinach, boiled and squeezed dry

9 oz fresh ricotta cheese

1.5 cups Béchamel sauce

1 egg

1.5 cups Parmigiano Reggiano PDO cheese, grated

1.5 cups breadcrumbs

For The Béchamel Sauce

4 tbsp unsalted butter

4 tbsp flour 00

2 cups whole milk, warm

1 pinch salt

1 pinch ground nutmeg


Prepare the Béchamel Sauce by heating the butter until it melts, then remove from heat and  add the flour, whisking until smooth. Pour in the warm milk little by little, whisking continuously until well combined. Return to a boil, add nutmeg, salt and stir until thickened. Set aside.

Chop the spinach and place them in a large mixing bowl.

Add the ricotta cheese and mix until just combined.

Add the Béchamel sauce, the egg, the grated Parmigiano Reggiano and the breadcrumbs. Mix thoroughly until well combined.

Flour a work surface, then divide the dough into golf-sized balls. Roll each balls into a log (1 inch thick) then cut each log into dumplings about 1 inch wide.

Bring to a boil a large pot of salted water, then gently dump in the Malfatti and cook until they rise to the top (about 2 minutes).

Drain the Malfatti with a slotted spoon.

Toss the Malfatti with your favorite sauce or condiment and serve sprinkled with grated Parmigiano Reggiano.

Fall Giveaway!!!


The Fall Giveaway is up!!! In celebration of this beautiful season, I’ll be giving away WORLDWIDE a signed copy of my new book A Queen In The Kitchen.

To enter, just follow these simple rules:
– Follow my account on Instagram www.instagram.com/breadloveanddreams
– Like my FB page www.facebook.com/Breadloveanddreams
– Tag two friends on  www.instagram.com/breadloveanddreams original post.
The giveaway ends Saturday October 1, 2016 at midnight PST (Los Angeles time). The lucky winner will be announced Sunday October 2, 2016 via Instagram. If you have a private account, please switch to public for Sunday only in order to check the eligibility for the prize.

Good Luck!

Sbriciolata alla Nutella (Nutella Crumb Cake)


To all the Nutella lovers, here is so far the best Nutella cake I’ve ever baked. Sbriciolata (literally crumbled) is a type of cake that holds a smooth filling (in this case Nutella) between two layers of crunchy shortcrust crumbs. The preparation of the dough is the same as for the Sbrisolona cake, the typical Lombard tart originated in the city of Mantua, crumbly in texture and rich in flavor.

Try the Sbriciolata also filled with :

  • ricotta and chocolate chips
  • pastry cream
  • apple
  • pumpkin
  • lemon curd

Buon Appetito!

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#nutella #breadloveanddreams #aqueeninthekitchen


Photo by Ale Gambini – BreadLoveAndDreams

Servings : 6 to 8

Difficulty : easy

Prep Time : 20 min.

Cook Time : 35 min.



2.5 cups flour type 00

1 pinch salt

8 gr vanilla baking powder (Bertolini or Paneangeli)

8 tbsp unsalted butter, cold

4.5 oz granulated sugar

1 egg, slightly beaten

1 small jar (13 oz) Nutella

powdered sugar, to dust



Preheat oven at 350 F degree.

In a medium bowl, sift flour, salt and vanilla baking powder.

Add sugar and diced cold butter, work with your fingertips until a sandy mixture forms.

Add the egg and work briefly until the mixture tuns into big crumbs.

Line a 9 inch cake pan with parchment paper.

Place half of the crumb mixture into the cake pan.

Soften the Nutella for 30 seconds in the microwave then spread over the mixture.

Cover the Nutella with the remaining half crumb mixture.

Bake for 35 minutes.

Allow to cool completely in its pan.

Serve lightly dusted with powdered sugar.