This wonderful, medieval, Easter dessert unites Slovenia with Gorizia and Trieste. Grandma often told me about it, but she never did make it. The first...
Leavened products are always a little intimidating because they seem complicated. Some are really difficult to make, others are instead made complex by the recipes...
These slightly sweet buns, made with left-over dough and enriched with pine nuts and raisins, were once also allowed during the Lenten period. They were...
This recipe is: inexpensive, nutritious, and made with local raw materials. Grandmother never made it for me, but it remains in my aunt’s memories of...
