Recipe from Viva le torte by Ernst Knam
Photography – Claudia Castaldi

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Recipe from Di zucca in zucca by Igles Corelli
Photography:  Claudia Castaldi

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Recipe: Moreno Cedroni from A Taste of the Marche
Photo: Janez Pukšič

For 10 servings

Pound cake:
10 ½ oz  (300 g) all-purpose flour
10 ½ oz  (300 g) granulated sugar
4 ½ oz  (130 g) unsalted butter
3 eggs
1 envelope vanilla-infused
baking powder

Milk Chocolate Cream:
1 lb (500 g) milk chocolate
¾ cup (2 dl)  whole milk
3 oz  (80 ml) Cointreau

Vanilla Sauce:
2 cups (5 dl) whole milk
4 ¼ oz  (120 g) granulated sugar
5 egg yolks
1 vanilla bean
1-2 Acqualagna white truffles

Pound cake:
Butter and flour a ring-shaped baking pan. In a standing mixer beat the eggs with the sugar until light.
Add the softened butter and continue  beating until the mixture is frothy. Incorporate the flour (sifted together with the baking powder) and blend well. Transfer to the prepared  pan and bake in a preheated 338°F (170°C) oven for 35 minutes. [A home oven may require 45-50 minutes at 356-374°F (180-190° C).

Milk  Chocolate Cream:
Bring the milk to a boil, add the finely chopped  chocolate and stir until completely melted. Add the Cointreau and reserve.

Vanilla Sauce:
Bring the milk to a boil with the split vanilla bean. Remove from heat and allow to infuse for a few minutes. In the meantime, beat the egg yolks with the sugar until light and frothy. Add the milk in a thin stream, whisking continuously. Allow to thicken over a low flame, stirring continuously  to prevent lumps from forming. The cream is ready when it reaches 185°F (85°C).
At that point it should be dense enough to coat the back of a spoon.

Presentation:
Nap each plate with the warm vanilla sauce. Top with a slice of toasted pound cake on which you have spread a layer of the milk chocolate cream . Top with additional chocolate cream and chopped white truffles.

Recipe: Marco Pederiva from Cucina di montagna – Il Trentino by Paolo Marchi
Photo: Colin Dutton

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Recipe by Andrea Costantini from An apple a day
Photograph – Stefania Sainaghi

Ingredients for 4 portions
Preparation: 10 minutes
Cooking time: 20 minutes + cooling

500 g pulp of baked Golden Delicious apples
150 g granulated sugar
25 g glucose powder (available in pharmacies or from on-line suppliers to the pastry industry)

4 Pink Lady apples

Syrup
Combine 2 liters of water with the granulated sugar in a saucepan and cook over medium heat until reduced to a syrupy consistency. Let cool then add the glucose powder mixing well.

Sorbet
Mix the cooked apples with the sugar syrup in a blender at high speed. Transfer the mixture to an ice cream machine and freeze according to the manufacturer’s instructions.
Remove the top third of each of the Pink Lady apples, remove the pulp with a melon-baller or similar tool. Fill each with a portion of the sorbet and serve.

Recipe by Maude Zilnyk from Sandwich Gourmet – Photography by David Japy

Totally raw!

Preparation: 15 min.
Equipment: Toaster + mandoline

4 ciabatte made with farro flour
500 g (or 12-16 medium slices) smoked white tuna L’Île d’Yeu*
2 fresh goat cheeses (approx. 200 g each)
2 fennel bulbs thinly sliced
1 bunch of mint
1 bunch of coriander
1 bunch of arugula
10 cl extra virgin olive oil
Salt and freshly ground black pepper

*This speciality ingredient may be substituted with 500 g of high quality canned tuna preserved in extra virgin olive oil.

Preparation
Wash and trim the fennel bulbs; wash and pat dry the mint, coriander and arugula.
Finely chop the herbs, transfer them to a small bowl and add the olive oil, salt and pepper. Thinly slice the fennel using the mandoline. Slice the ciabatte in half lengthwise and toast them until they are crisp.

Assembly
Spread one half of each ciabatta with the one of the goat cheeses. Top with at least 3 slices of smoked tuna. Add the sliced fennel and distribute the mixed herbs on the other half of each ciabatta. Add a few arugula leaves, position the other ciabiatta half on top and the sandwiches are ready!