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


English people have afternoon tea, Americans love their mugs of coffee, while we Italians enjoy hot chocolate as an afternoon treat, sometimes accompanied by a piece of homemade cake. Drinking hot chocolate brings me back to my childhood, when my mom prepared it for me once in a while in winter after I returned home from school.

The looks can be deceiving, says the popular saying, and i brutti ma buoni are a clear demonstration. Just like in fairy tales, under their rough and irregular appearance, hides a unique and irresistible taste! They are simple, prepared with meringue and ground hazelnuts. These cookies can be traced back to the Italian peasant's tradition; originat...

Fresh vegetables make these “veggie-balls” 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 easy to digest....

Lasagne, ravioli and stew with polenta are typical Sunday luncheon dishes during the cold months. Cannelloni, certainly, also appear on this list. These succulent cylinders of pasta dough, stuffed with a mix of different meats and topped with bechamel sauce and tomato, are typical of Emilia Romagna, one of the Italian regions well-known for its tas...

  WTI Magazine #85    2016 November 21Author : Paola Lovisetti Scamihorn      Translation by:   A tasty, healthy and easy recipe to prepare for family meal. I suggest that you enjoy it as a main course accompanied by mash potatoes or steamed rice. I learned this appetizing recipe when I visited beautiful Rome this summer. A wonderful cook and fr...

  WTI Magazine #76    2016 February 15Author : Paola Lovisetti Scamihorn      Translation by:   An appetizing and tasty antipasto to serve with toasted bread or a side dish with meat. When peppers are grilled, they taste completely different from raw ones and, in my opinion, are more appetizing and certainly more easily tolerated, since the indi...

  WTI Magazine #71    2015 October, 30Author : Author      Translation by:   This is a typical dish of Sicily, land of sea, sun and, of course, an extraordinary culinary tradition. It blends together the taste of the most typical ingredients of this beautiful land: fish, citrus, pine nuts and raisins. The sardine's fishy taste goes well well wit...

  WTI Magazine #70    2015 October, 16Author : Paola Lovisetti Scamihorn      Translation by:   An autumn delight with an irresistibly intense flavor of chestnuts and chocolate. These tasty truffels are prepared with boiled chestnuts, melted chocolate and Maraschino liqueur, then dusted with a layer of cocoa powder. The preparation is simple and...

  WTI Magazine #57    2015 April, 3Author : Paola Lovisetti Scamihorn      Translation by:   Stewed artichokes are a delicious contorno (side dish) to prepare either in autumn or in spring when they are in season. The addition of orange peel, fresh mint and parsley adds a special taste to this dish. Artichokes are widely cultivated in the Medite...

  WTI Magazine #56    2015 March, 20Author : Author      Translation by:   This year I will celebrate Easter with cassata, a delicious, tempting and colorful cake. Cassata is a typical dessert of the Sicilian pastry, in particular of Palermo. In the past it was enjoyed exclusively to celebrate Easter after the long period of Lent: a well-deserve...

This pie makes a colorful and a tasty starter or a delicious main dish. The crust is made with briseée dough while the filling is prepared with Swiss chard, first boiled, then sautéed with anchovies and mixed with fresh ricotta cheese. This is a superb combination of flavors.

  WTI Magazine #42    2014 September, 3Author : Paola Lovisetti Scamihorn      Translation by:   This is refreshing and healthy salad made with chickpeas, olives, tomatoes and onions, flavored with olive oil and fresh basil making this salad even more delicious. This is a perfect vegetarian dish for a light summer lunch and is best served fresh...