Paola Lovisetti Scamihorn

A native-born Italian - "D.O.C." – Paola has lived and worked abroad for nearly a decade. Cooking has always been her passion; she always likes to experiment with different tastes and textures, tingeing from the Italian culinary culture to create her own personal recipes, however trying to remain faithful to the authentic Italian traditions, flavors, and ingredients. She started her blog “Passion and Cooking” (www.passionandcooking.com) in October 2012 to showcase my recipes and give her readers a sampling of the true Italian lifestyle, through traditional cooking


One of my favorite autumn/winter veggies is pumpkin. I love its sweet and chestnutty taste. I even eat it just baked plain, all by itself. Pumpkin is a very good and healthy choice of food, an excellent source of beta-carotene (pro-vitamin A), a good source of fiber and minerals. Pumpkin is low-calorie and contains lots of water, thus a perfect ing...

It is a real treat for lovers of both chocolate and hazelnut, crunchy on the outside and soft inside. The preparation is easy and fast. It is a gluten and lactose free cake because it contains only corn flour and hazelnut milk. This cake a treat for your palate and your good spirits. Chocolate is obtained from the tropical tree Theobroma Cacao an...

I bet that many of you have eaten sweet Tuscan cantucci, the hard and crunchy, twice-baked cookies, at least once. They are often served as an after-dinner dessert to dunk in Vin Santo, a fortified sweet wine made with Trebbiano and Malvasia grapes. Savory cantucci, on the other hand, aren’t so well known. They are the reinterpretation of sweet one...

There is no better month than December, when we celebrate Christmas. Christmas lunch is always prepared with so much effort and love by everyone. This year, for my Christmas lunch, the important ingredient will be duck, a prized meat with a strong and aromatic taste. The orange duck is certainly a refined dish, with ancient Tuscan origins. Ginger i...

Crostata is perhaps the oldest Italian dessert. A popular tradition traces the origin of this Italian pie to the ancient Romans. This is the first kind of baked dessert that, as little girl, I learned to make from my mother. It evokes memories of many happy hours spent with her in the kitchen preparing delicious food. This Italian version of an Ame...

Aperitivo time! Beets are something that you either love or hate. This recipe will make you love them: crispy and delicately sweet, perfect for a snack or an aperitivo (aperitif). Aperitivo (the Italian happy hour) is certainly one of the most fun food experiences that you can try in Italy. Aperitivo is served with some stuzzichini (savory snacks s...

Tuscany is a land of poets, artists and scientists, but also of excellent wine and ancient flavors that we can find in poor dishes such as pappa al pomodoro, ribollita or these white beans called all'uccelletto (small bird). According to Pellegrino Artusi, the name derives from the aromas (in particular sage) that are used to flavor the little bird...

Focaccia can be eaten many ways: plain, seasoned, filled with vegetables, prosciutto or cheese, or even sweet with chocolate cream. Do you know that you can prepare focaccia without baking it? Yes you can! Here is my recipe for focaccia cooked in a skillet...like pancakes! You can make focaccia in a skillet when you don't feel like turning on the o...

Lentils, quinoa and vegetables make these nuggets a perfect and colorful dish for vegetarians, but also for "carnivores" too. These can be served as a tasty main course, accompanied by a fresh salad, or as an appetizing starter and cocktail. Crunchy outside and soft inside, they are  delicious and healthy as well, rich in good nutrients and are eas...

Almond and limoncello cake is a delicious dessert that recalls the familiar tastes of the Amalfi coast (Campania), from which limoncello originates. Traditionally, limoncello is made from the zest of Sorrento lemons.  Lemon zest, or peels without the pith, is steeped in spirits until the oil is released. The resulting yellow liquid is then mixed...

My Pasta alla Norma is contemporary interpretation of classic cuisine. The modern era is characterized by a return to vintage even in the gastronomic field. Genuine and authentic flavors, simplicity and tradition are more often sought after in the recipes; a touch, however, of modernity and creativity is also added.   Cuisine is history and culture...

These are moist, super healthy, sinfully delicious brownies that have no sugar, no eggs, no flour and no added fat. Is this possible? Yes it is! Try my tasty, easy and fast recipe, and you will find out. No fuss, no mess and in no time you have nutritious and tasty brownies that you can enjoy for a snack or dessert.  This recipe combines several nu...