These pull-apart stuffed rolls are like little calzone bites filled with spinach and sausage and warm melted cheese.
Made with buckwheat flour, these crepes have a beautiful touch of earthiness and are stuffed with whipped, creamy ricotta, savory goat cheese and sweet strawberry preserves.
Rustic, nutty hazelnut cookies with buckwheat flour have beautiful warm flavors and are filled with a sweet cherry jam. A comforting cookie perfect for an afternoon snack.
Ground pistachios and whole wheat flour combined with almond extract make these baked donuts a treat to be reckoned with, and we haven’t even made it to the dark chocolate glaze yet.
Drizzled with honey and a pinch of salt, this crostini is loaded with a ricotta and blue cheese spread and topped with a sweet-savory blackberry compote.
Chicken, asparagus, and zucchini are marinated, grilled, and tossed with sun-dried tomatoes, arugula, herbs, and White Truffle Glace for a bright salad.
A simple, unfrosted almond cake with a filling of mascarpone cream with a topping of strawberries. It’s rustic appearance is quite charming for spring.
A dish of beautiful textures with silky scallops, the crispy prosciutto and asparagus, and the pleasant chewiness that comes from the fresh spelt pasta.