Tortelli Mugellani are traditional Tuscan potato-filled ravioli from the Mugello region, rich in rustic flavor and handmade charm. These pillowy pockets of fresh pasta are filled with creamy mashed potatoes and served with simple yet flavorful sauces like butter and sage or hearty meat ragù.| Cooking My Dreams
Making hand-rolled Pici Pasta is so easy, it's the first pasta shape I recommend trying to make when learning pasta making.| Cooking My Dreams
This simple and moist Italian Orange Cake is packed with real orange flavor from fresh juice, zest, and slices.| Cooking My Dreams
Pasta al Forno (literally translated "Baked Pasta") has the same basic ingredients of Lasagna but with a different pasta cut which makes all the difference!| Cooking My Dreams
A tender, easy, and fragrant Italian Olive Oil Lemon Cake that melts in your mouth with every bite. Perfect for breakfast or brunch.| Cooking My Dreams
Soffritto is the base of many Italian dishes, especially in Tuscany. It goes even in dishes where you wouldn't expect it. You don't see it, but it raises the flavours to another level, a better level. It's so simple, yet so powerful.| Cooking My Dreams
This is the traditional Bolognese recipe for the classic beef ragù, or Bolognese sauce, the way it's been done for generations.| Cooking My Dreams
Fresh homemade basil pesto made with the most fragrant basil and delicious fresh ingredients, paired with the traditional pasta shape Trofie.| Cooking My Dreams
The classic Tuscan Lasagna recipe is made with Tuscan Ragù sauce, Parmigiano, and Béchamel sauce. Simple and absolutely delicious.| Cooking My Dreams
Who am I? Hi! I'm Jessica, but you can call me Jess! I am the cook, photographer, and writer behind Cooking my Dreams. I was born and raised in the medieval town of Siena (Tuscany, Italy).| Cooking My Dreams
Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Called suppli in Rome.| Christina's Cucina