roman style pizza (or pizza al taglio in Italian) is a pizza that is shaped into a large rectangle and cut into rectangle slices.

Besides the shape, what sets pizza al taglio apart from the typical pizza is the crust, which is relatively thicker yet and (surprisingly) lighter than most. Its dough is made with a greater proportion of water, then cold fermented to help it rise and create its unique texture.

Born in the post-war period, when bakers had the idea of ​​taking bread dough and baking it on a baking sheet after seasoning it, the Roman cut pizza is characterized today by its crunchy base and soft crumb, honeycomb and melting.
In the 1980s, the need to keep pizza by the slice on the counter for a few hours and make it crispy again after reheating it led some Roman professionals, first Angelo Iezzi and then Gabriele Bonci, to design pasta very hydrated based on flour with high water absorption, little yeast and salt.

Easy to prepare, soft, thick and crisp, it is perfect for meals with a green salad.

Difficulty level : easy
Prep time : 35 min
Rest time : 3 h 45 min
Cook time : 30 min
Total time : 1 h 5 min + 3 h 45 min (rest)
Yield : 4 / 6 servings
Dough :
2 cups flour
2 cups Manitoba-type flour
1.25 cup water, at room temperature
3 tbsp olive oil
1/2 tbsp dehydrated brewer’s yeast
1 tsp sugar
2 tsp salt
Filling :
1.5 cups tomato sauce
1 cup mozzarella
olive oil / basil

Steps :

  • In a bowl, combine the two flours, the dehydrated yeast and the sugar, then gradually add the water while mixing.
  • Also add the oil and when the dough is well mixed, add the salt.
  • Form a ball of dough.
  • Place in a bowl lightly coated with olive oil.
  • Cover with plastic wrap and let rise in a draft-free place (oven off with light on) for at least 3 hours until it has more than doubled in size.
  • Transfer the dough to a work surface and roll out with your hands, fingertips, from the inside to the outside of the dough until it forms a 10*12 inch rectangle.
  • Let rise for another 45 minutes in the bowl then in the pan
  • Garnish the pizza with tomato sauce, season with salt, add a drizzle of oil and a few basil leaves.
  • Preheat the oven in static mode to 480° F.
  • Bake for about 20 min.
  • Then add the mozzarella cut into small pieces and well drained on the pizza and bake again for 5 to 10 minutes.
  • Serve hot.
  • Enjoy !


Tiramisu [from italian tirami su or “pick me up” or “cheer me up”) is a coffee-flavoured Italian dessert made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu appears to have been invented in the 1960s or 1970s in the region of Veneto (Italy)or in the Friuli Venezia Giulia.
Numerous variations of Tiramisu exist using other cakes or sweet, other types of cookies, other cheese mixtures and others containing no eggs at all.

The following recipe is a complete and easy one very close to the classic one.

Difficulty level : easy
Prep time : 15 min
Rest time : 4 hours
Total time : 4 h 15 min
Yield : 6 servings
6 eggs
2 cups mascarpone
3 cups ladyfingers
3/4 cup sugar
3/4 cup bitter cocoa powder
2/3 cup coffee
1 pinch salt
2 tbsp Amaretto almond liqueur or Marsala liqueur

Beforehand :

  • Take out the mascarpone and eggs at least 30 min before starting so that they are at room temperature.

Mascarpone cream :

  • Separate the yolks from the egg whites, put them in two different bowls.
  • Add 6 tbsp sugar to the egg yolks and mix with a whisk or electric mixer until the mixture becomes clear and fluffy.
  • Add the mascarpone and mix until the mixture becomes smooth and fluffy.
  • Whisk the egg whites until they have a dense and firm consistency.
  • Add 6 tbsp sugar gradually and continue to whisk.
  • Once the right consistency is reached, add very delicately to the egg yolks-mascarpone preparation, incorporating from the bottom up, so that the egg whites do not lose their softness.
  • Pour the cream into a piping bag and put in the refrigerator.

Coffee-Amaretto (or Marsala) liquor :

  • Mix the remaining sugar with the cold coffee (and possibly with the Amaretto or Marsala liqueur) to obtain the liqueur used to soak the Savoyard biscuits (on both sides, quickly, to prevent them from becoming too wet).

Assembly :

  • Take a small dish (8*10 inch) going to the oven.
  • Place a first row of cookies (either dry for a crunchier base and a milder coffee flavor or well soaked for a more intense flavor and spongy consistency), spread a layer of cold cream on it, sprinkle a little cocoa powder.
  • Cover with a layer of soaked cookies.
  • Cover with another layer of cream, then with soaked cookies and so on until all the ingredients are used up.
  • The last layer should always end with cocoa to give a smooth and uniform tiramisu.
  • Put in the refrigerator for at least 4 h.
  • Before serving, sprinkle the surface with bitter cocoa powder.

NB: There are many alternatives to this traditional recipe. For those who don’t like the coffee taste, it is possible to dip the cookies in a strawberry syrup. The mascarpone can be mixed with pistachios or cherries.


A rum cake is a type of dessert cake which contains rum.

In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings. Traditionally, dried fruit is soaked in rum for months and added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture.
In Trinidad and Tobago, fruits are preserved in cherry brandy to be used in the making of black cake during Christmas. In Puerto Rico, rum cake called Bizcocho de Ron is a sponge cake, so as to absorb the rum. Fresh or died fruit is sometimes added to it. Raisins and sultanas may be soaked in rum for one night. Bizcochos de Ron are given as gifts during the holiday season. In the United States, rum cakes have been popular since at least the 1970s. In Europe, Neapolitan rum cakes and french “baba au rhum” are famous since the XVIIth century.
They don’t include fresh or dried fruit.

The recipe below is a rum cake without fruit, a Neapolitan recipe.

Level of difficulty : low
Prep time : 25 min
Rest time :
Cook time : 40 min
Total time : 1 h 5 min
Yield : 6 servings
Cake :
2 cups flour
2 cups caster sugar
3 fl oz oil
3 fl oz milk
vanilla extract
1 tbsp baking powder
2 fl oz rum
Frosting :
1.5 sticks butter (0.7 cup butter)
0.4 cup water
5 fl oz rum
3/4 cup caster sugar

Preparation :

  • Add the flour, baking powder, salt and vanilla, mix well.
  • Melt the butter at room temperature and mix with the sugar to obtain a smooth cream.
  • Incorporate the eggs, oil, milk and rum, mix well with a spoon and gradually add the sifted flour, mixing everything with a wooden spoon.
  • Obtained a smooth paste, return the mixture to the previously buttered mold.
  • Bake in an oven preheated to 320° F and cook for about 40 minutes.
  • Meanwhile, in a saucepan, melt the butter over low heat, add the Rum, sugar, salt and water.
  • Take the rum cake out of the oven, let it cool to room temperature and make small holes all over the surface with a toothpick.
  • Drain the icing and serve your Rum Cake.
  • Serve and enjoy !


tiramisu cheesecake or “cheesecake tiramisu” is a cake combining the delicate cream of mascarpone and lady’s fingers dipped in the coffee of tiramisu and the rich, fresh and firm consistency of cheesecake.

Easy to prepare, sweet and delicate, it is perfect during lunch and daily snacks.

Level of difficulty : easy
Preparation time : 30 min
Rest time : 4 h 30 min
Cook time :
Total time : 5 hours
Yield : 8 servings
Base :
2 cups biscuits spoon or lady’s fingers
1/2 cup butter
4 tbsp coffee
Mascarpone cream :
2 cups mascarpone
1 cup cream cheese
1/2 cup sugar
1/2 cup fresh liquid cream
6 egg yolks
1 tsp cold water
1 tbsp gelatine
Biscuits’ layer :
1 cup lady fingers
1/2 cup coffee
FInish :
1.5 tbsp bitter cocoa powder

Base :

  • Prepare the coffee (espresso or mocha) and let cool.
  • Melt the butter in a saucepan, making sure it does not burn.
  • Let cool.
  • Meanwhile, insert the lady’s fingers into the blender and reduce to a powder.
  • Transfer to a bowl and add the melted butter and 4 tbsp coffee. Mix well.
  • Line with parchment paper a 10 inch pan.
  • Pour in the lady’s finger mixture.
  • Distribute evenly over the bottom, pressing down with the back of a spoon to compact it.
  • To make it firm, put the mold in refrigerator for at least half an hour.

Mascarpone cream :

  • Soak the gelatin in a baking dish with cold water.
  • At the same time, put 1/4 cup sugar and 3 tbsp water in a small saucepan and bring the syrup to a boil.
    Check the temperature with a food thermometer.
  • When it reaches 240° F, put the egg yolks and the rest of the sugar in a mixer fitted with whips and start whipping.
  • When the syrup reaches 250° F, remove from the heat and start adding it little by little to the blender, stopping the whisks from time to time so as not to lose the syrup on the edges of the bowl.
  • Continue to whisk until the mixture is completely cold.
    In a saucepan, heat the liquid cream without boiling it and add, after having pressed it, the gelatin left to soak.
  • Mix well to dissolve the gelatin completely and let cool.
  • In a bowl, add the fresh cheese spread and mascarpone and mix.
  • Add the cheese, one spoonful at a time, to the mixer while continuing to whisk.
  • Finally, add the cold cream in which you have melted the gelatin.
  • Mix all the ingredients of the cream, then stop.

Finish :

  • Take the hardened cheesecake base from the refrigerator and pour in a first layer of cream.
  • Level with a spatula.
  • Quickly dip the lady’s fingers into the remaining 1/2 cup coffee and cut in half.
  • Place the cookies in concentric circles inside the mold, then cover with the second and last layer of cream and level.
  • Put the cake in the refrigerator to cure for at least 3 at 4 h.
  • Once cured, remove from the refrigerator gently remove the mold disc and parchment paper around the edges.
  • Sprinkle the surface of the cake with sifted bitter cocoa.
  • To obtain a chessboard pattern on the top of the cake Draw a circle of the same diameter as the mold on a sheet of baking paper.
  • Draw the horizontal and vertical lines to form the squares.
  • Using a cutter, cut half of the squares alternately to obtain a chessboard.
  • Sprinkle with bitter cocoa.
  • Enjoy !