Il Genio della Pentola

The second edition of the Taste cookblog signed by
Food. Chocolate. Design

A special project promoted by Simone Sabaini di Sabadì and Happycentro. Leitmotiv is the artisan chocolate by Monica Sabadi, then eight matching suggestions with eight interpreters of quality, a taste experience in form of recipes. The intelligent artisans’ work enters the crowded kitchen of eight skillful Italian food bloggers


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Call me Lucy. I’m 35, I live in Alessandria and I’ve always got a suitcase in my hand. Shutting myself in the kitchen, with my pans, wooden spoons and camera, is my natural remedy against all woes.

Wholemeal ravioli with parmesan filling and chocolate and radicchio tardivo icing


For the pasta:
. 200 g wholemeal flour
. 2 eggs
. 10 g oil
. Salt

For the filling:
. 230 g boiled potatoes
. 100 g parmesan
. 35 g organic mandarin zest
. Nutmeg

For the icing:
. 40 g Sabadì Darino chocolate
. 200 g radicchio tardivo di Treviso 
. Zest of one mandarin
. Oil
. Salt

Make a well  with the flour. Add the oil, salt and then break the eggs and begin to work together. Add enough warm water to create a smooth and elastic dough. Make into a ball, wrap in cling film and leave in the fridge to rest. Separately, prepare the filling by first boiling the potatoes. As soon as they have cooled down, blend them and add them to the grated mandarin zest, the grated parmesan and a pinch of nutmeg.


Take the pasta out of the fridge and roll it out to the correct thickness. Cut it into long strips. Place the filling onto the strips and then close them to form half-moon shaped ravioli. To one side, clean and roughly chop the radicchio. Sauté in a non-stick pan for a few minutes, then add the chocolate.


Let it melt so that it combines well. Cook the ravioli in lots of salted water and then place them on the bed of iced radicchio. Finish plating up with a drizzle of extra virgin olive oil, chocolate drops, fresh thyme leaves and some mandarin zest.
“Wind, clouds swollen with rain, a storm arriving.”


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Here I am. I’m Alessia. If I were a drink, I’d be the missing link between beer and wine: between sporty and refined, simple and elegant, sandwich and stew, jeans and 12-inch heels.

Focaccia bread with salt chocolate and rosemary


For the dough:
. 500 g type 0 flour
. 250 g water
. 10 g yeast
. 20 g oil
. 8 g salt

For the filling:
. 100 g Organic Modica chocolate with Trapani artisan flower of sea salt

For the dressing:
. 25 g extra virgin olive oil
. 25 g water
. 5 g rosemary
Put the flour on a pastry board and make a well. Add the salt to the outside of the well and dissolve the yeast in warm water. Pour the mixture into the centre of the well.
Add the extra virgin olive oil and start to incorporate the water into the flour. Work it all together and knead for at least 8 minutes. Cover the dough and leave it to rise for at least 35-40 minutes. Divide the leavened dough into two balls and knead it some more to make it more elastic. Cover a round pizza tray with greaseproof paper and spread out the first ball of dough.


Break up the chocolate and sprinkle evenly over the dough. Cover with the other spread out part of the dough. With your fingers, press down the top disk of dough so that it sticks to the bottom one, creating some small grooves. Mix the dressing in a food mixer, adding oil and water in order to create a semi-creamy mixture. Pour the mixture onto the focaccia and spread it out evenly. Finish by sprinkling with rosemary.


Cook at 180°C in a preheated oven for 20-25 minutes, checking every so often to see if the focaccia has turned golden.

“The sensation of warmth, sea salt on your skin, iodine in the air. All summed up in a sweet taste to the palate.”


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Simona Cherubini, marketing consultant and food blogger. When I was little, I’d even colour biscuits with my felt-tips, and that’s when I understood what my two passions would be: food and art!


Cacio e pepe

. 80 g Mancini spaghetti per person
. 250 g mature pecorino cheese 
. Black pepper
. Salt
. Sabadì chocolate with white pepper
Cook the pasta in lightly salted water since both the pepper and the cheese are salty and full of flavour. Finely grate the pecorino cheese and put it in a bowl. Coarsely grind the pepper too and mix it with the cheese. Drain the pasta with a large fork so that some of the cooking water remains on the pasta. Put the pasta into the bowl together with the pecorino and pepper and mix rapidly. Put the pasta into the dishes and grate the chocolate on top.
There are various methods for making the cacio e pepe recipe, even though the original is a simple recipe linked to the lives of the shepherds who moved around the pastures with their flocks. It is a typical dish of the Lazio region, which came about owing to the availability of the ingredients (the cheese first of all), the dried pasta which was easy to keep and the speed of the recipe. Many recipes recommend using pecorino romano, but a good mature sheep’s cheese is all you need for the recipe to turn out well. The ‘Roman’ label is probably more linked to the fact that this cheese was given to the Roman legionnaires among their rations.
The pasta you choose is important. I recommend a porous pasta, cooked al dente, so that it retains the right amount of water which will serve to ‘bind’ the rest of the ingredients, for a simple dish that’s nevertheless full of fragrance, aromas and contrasts.
“A simple dish, with character, transmitting warmth and energy. It might look easy, but it'll win you over."


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She’s a public relations officer, food blogger, web content editor and most definitely a DUCK! In her blog, Gialla tra i fornelli, begun in 2008, she combines her three great passions: communication, photography and of course the art of cooking. She loves the world of food bloggers so much that she devoted her most recent degree thesis to them: The “net” is “served”. At the table with the food bloggers.



For the Modica chocolate with cinnamon mousse:
. 300 g Sabadì Nella Modica chocolate
. 30 g butter
. 100 g granulated sugar
. 2 eggs
. 1 pinch of salt
. 200 ml fresh whipping cream

For the beer jelly:
. 500 ml Baladin Mielika beer
. 150 g granulated sugar
. 10 g gelatine leaves

For the ginger crème:
. 1 l milk
. 200 g sugar
. 100 g cornflour
. 70 g fresh ginger cut into thin strips

To decorate
. ½ red candied cherry
. 10 g Sabadì Sesso Modica chocolate

How to prepare the mousse
Melt the chocolate with the butter over a bain-marie. Separate the egg yolks from the whites. Whisk the yolks with the sugar until the mixture becomes creamy. Add the melted chocolate, the whipped cream and last the stiff whisked egg whites with a pinch of salt. Mix together well.

How to prepare the jelly
Pour the beer into the saucepan where it’ll be cooked at least 4 hours before you prepare the jelly. Soften the gelatine leaves in cold water for 5 minutes. Add the sugar and the softened and well-wrung gelatine to the saucepan with the beer and place it all on the heat. Heat the beer to a temperature of around 80°C (it must not boil) and turn it off. Pour the jelly into a baking tray to form a layer of around 7 mm and leave it to cool in the fridge. Once it is firm you’ll have to cut out some 7 cm disks to put into the cups.

How to prepare the crème
Put the cornflour and sugar into a small saucepan and slowly pour in the milk. Add the ginger to the mixture and put on a low heat; bring to the boil, stirring continuously. Continue to stir for a couple more minutes until the movement of the spoon leaves a trail on the surface of the crème and take it off the heat. With some tongs, remove the strips of ginger from the crème. Pour the mixture into 7 cm diameter semi-spherical moulds and leave it to set in the fridge.

Sprinkle the roughly chopped Sesso chocolate in the base of each cup.
Then cover it with (in this order):
- a layer of chocolate mousse (1 cm);
- a disk of beer jelly (7 mm);
- the semi-sphere of ginger crème (7 cm diameter).
Finish with the half candied cherry.


- In this case, we have used a 7 cm diameter cup. If you use a different size, adjust the measurements to fit;
- For a larger version, you can use a champagne coupe which also fits perfectly with the theme.

“Eroschoc is a creamy dessert that both in terms of appearance and texture is reminiscent of a woman’s breast; not a totally mature breast, firm and apparently innocent, it turns out to be captivating and intriguing to the taste buds, revealing an electric sensation (ginger and cinnamon) wrapped in an apparent almost maternal softness (milk and cream). The “dark” and bitter side that every woman hides (beer and “Sesso” chocolate) is important too.”


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Born in Messina in 1969 in a family where everyone knew how to cook, her hobbies were a long way from the kitchen. Now she lives in Carini, she's a landscape artist and she’s learnt to cook on her husband’s back; while trying out traditional family recipes she discovered the value of Sicilian cooking and brought back memories of a wider and more fascinating scenario.

Chilli-chocolate cake and Siccagno Nero d'Avola


. 120 g Sabadì Cino chocolate
. 200 ml Siccagno Nero D’Avola Occhipinti red wine
. 90 ml fresh cream
. 250 g muscovado sugar
. 150 g butter
. 3 eggs
. 250 g type 00 flour

For the chocolate icing:
. 100 g Sabadì Nella chocolate
. 70 ml cream
. 25 g butter

Chop up the chocolate, melt it over a bain-marie and leave it to cool down. In a bowl, whisk the softened butter with the sugar; add one egg at a time, mixing well before you add the next one. Add the chocolate to the mixture, mixing it in with the whisk. In another bowl, sift the flour with the yeast. A little at a time, add the flour  to the chocolate mixture, alternating with the wine and cream. Grease a 26 cm diameter tin and dust with flour, spoon in the mixture and level out with a spatula.


Bake in a preheated oven at 170°C for 35-40 minutes or until a toothpick inserted in the cake comes out dry. Take the cake out of the oven and let it cool for a few minutes before taking it out of the tin. Leave to cool on a cooling tray. Prepare the icing by melting the chopped chocolate with the cream over a bain-marie. Mix together. Turn off the heat, add the pieces of butter and the wine and mix using a hand whisk. Pour into the centre of the cake and, with a spatula, spread over the whole cake, letting it drip over the edges.
“Making this cake will give you a giddiness and pleasant sensation of well-being due to the scents of the wine and the density of the chocolate. To the cut, the consistency is soft and the flavour pleasant and slightly spicy.”


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Engineer by passion, food blogger by profession. Born in Irpinia almost 30 years ago, I alighted in the world of food and bloggers about 4 years ago, and for the last 2, all of this has become my job.

Chocolate domes with ricotta mousse


Loison mandarin panettone 
For the mousse:
. 300 g ricotta
. 200 g cream
. 2 spoons honey
For the icing:
. 200 g Modica chocolate with 
. Ciaculli late mandarin zest
. 100 g butter
. 40 g water
First you will have to prepare the mousse by mixing the ricotta, whipped cream and honey. Leave to rest in the fridge for around 15/20 minutes. Line some moulds with cling film (10 cm diameter domes) and then with 1.5 cm thick slices of panettone. Fill with the mousse and close with another piece of panettone. Leave to rest in the fridge for around 2 hours. Then cover the domes with icing by melting the chocolate and butter over a bain-marie and lastly adding the water. Cover the dessert with the icing while it is still warm. Decorate with chocolate and mandarin zest.

“The most mouth-watering sensation”
“Sicilian Baroque. The opulence that only remains in our memories of a now fallen nobility. The make-up ritual of an elderly noble lady preparing for perhaps her last ‘first night’ at the Teatro Massimo in Palermo.”


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A little culinary encyclopaedia, which you can dip into to create all-new recipes for lunches and dinners suited to all occasions: more formal and elegant, or simple and quick, but always for connoisseurs. “My recipes,” says Sandra Salerno, “come about from a mix of Piedmontese, Provençal and Mediterranean European traditions, from my travels and from cues I take and restyle from French, Spanish but also New American cuisine.”

Dark chocolate and pecan nut tartlets


For the pâte sucrée:
. 200 g flour
The tip of a teaspoon of salt
. 50 g icing sugar
. 100 g butter (very cold and cut into cubes)
. 1 egg yolk beaten with 2 spoonfuls of cold water
For the dark chocolate and golden syrup filling with coffee:
. 50 g butter
. 150 g golden syrup
. 100 g caster sugar
. 2 teaspoons Leonardo Lelli ASSOLO no. 2 Java WIB coffee
. 125 g LO SCURO 70% dark chocolate
. 3 eggs (whisk with a pinch of vanilla extract)
. approx. 150 g pecan nuts (6 for every tart)
How to prepare the pâte sucrée
Mix the flour, salt and icing sugar in a ceramic bowl, add the butter and rub together quickly with the tips of your fingers until it obtains a grainy consistency, like breadcrumbs. You can also do this using a food mixer, pulsing at a low speed. At this point you can add the egg (a bit at a time), leaving just less than a spoonful. The dough must not be too wet. If needed, add a few drops of cold water. Carry on kneading the dough with the tips of your fingers until the consistency is smooth and soft. Wrap in cling film and keep it in the fridge until you need it.

How to make the filling
N.B. Prepare the filling just before you take the dough (which you will roll out with a rolling pin) of the fridge. Put the butter, coffee, golden syrup and sugar in a small saucepan over a medium heat. Mix with a whisk until the butter has melted and has combined with the other ingredients. Add the chocolate, take off the heat. Continue mixing with the whisk until the mixture is smooth. Leave to one side.


Take the dough out of the fridge. Divide it in two and with a rolling pin roll it out (on a floured surface) into two squares with approx. 25/30 cm sides.
In turn divide the two squares into 4 parts (you need to obtain 8 pieces). Line the 8 moulds with the dough, and press down well onto the base and sides. Get rid of the excess dough and try to level out the tarts with your fingers. It’s important to try not to make holes in the dough with your fingers. Put in the fridge for around 15 minutes.


After that time, take the base of the tarts out of the fridge and finish off the filling. Add the beaten eggs to the chocolate cream a bit at a time, mixing until it is smooth and silky. Fill the tartlets with a spoon, being careful to leave 5-6 mm from the edge so that the filling doesn’t brim over while cooking. At this point you can add the pecan nuts, decorating the tarts as you can see in the photograph below.


Cook in a hot oven for around 25/30 minutes. 
Take out of the oven and leave to cool slightly inside the moulds. Only take the tartlets out of the moulds when they have cooled down so you don’t get burnt! Put onto a cooling tray until it’s time to serve them.
“The dish gives a sensation of homeliness, warmth, family and tradition. The smell that fills the house from when you start to knead to when you put the tarts in the oven reminds me of when my mum used to make cakes and we kids would wait right next to the oven until they were ready and we could try them.”


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I love everything that’s real. I write quite a lot, do a lot and talk too much. But I swear I cook everyday and bake the best loaves of breads at least once a week. I love Italian cuisine and I’d like it to actually be Italians who speak about it more around the world. I hold cookery courses for children and have great fun with them, much more than with the grown-ups.

Rice pudding with lemon crème and chocolate


For the rice pudding: 
. 1.2 l fresh milk
. 100 g sugar
. 200 g Riserva San Massimo carnaroli rice
. A tiny pinch of salt

For the lemon crème:
. 60 g sugar
. 250 g milk
. 2 egg yolks
. 20 g flour
. Zest of ½ untreated lemon
. 100 g Sabadì “Donato” chocolate

How to prepare the rice pudding
Bring the milk, sugar and pinch of salt to the boil in a medium-sized pan. Pour in the rice, cover and cook for 25 minutes on very low heat (if it absorbs all the milk, add a little extra warm milk at a time).


How to prepare the lemon crème
In a small pan, bring the milk to the boil with half the lemon zest, paying attention not to use the white pith which leaves a bitter taste. Let it boil for one minute and turn off. In the meantime, in a bowl whisk the egg yolks with the sugar until pale and foamy. Add the flour and the other half of the lemon zest and mix for a few seconds. Gradually add the milk, mixing with a whisk and pour the mixture into a saucepan. Bring to the boil on a low heat, mixing all the time until the cream thickens up and starts to boil. After one minute, turn off, pour the cream into a bowl, cover with cling film so that a skin does not form on the surface.


Coarsely chop the chocolate and leave to one side. At this point, spoon the rice pudding, still warm, into a glass cup or a nice champagne coupe, sprinkle over a layer of chopped chocolate and then a layer of lemon crème. Decorate with a teaspoon of chocolate and some very thin slices of lemon.
Delicious both warm and cold.
“I've made a simple recipe which, as is often the case, is linked to a childhood memory: in the Langhe*, whenever my sweet grandma Margherita, my step-father’s mum, saw I was feeling down, she would make me some rice pudding, adding a dusting of cocoa power or grated chocolate. A dessert prepared with love and attention can put paid to a teenager’s problems and it’s something I try to remember now that I’m mum to Rebecca, temperamental and sweet-toothed 16-year-old…”
* the Langhe is an area in the Piedmont region