This baked cake has a surprisingly delicate almond flavor. Enjoy a slice with coffee or tea, or a glass of amaretto liqueur.  
A thick vegetable and legume soup made with chickpeas and chard, perfect for the onset of fall.   
Traditionally, this dish was prepared at the height of the oil-pressing season in Liguria, offered by the olive growers as a gesture of celebration to those who helped with the harvest.
Moist brioche cake soaked in sweet rum syrup, rum babá is a favorite Neapolitan dessert. It’s so beloved that there’s even a Neapolitan expression: Sì nu babbà.  

Cookery Schools in Italy

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