Casa Maria, Cucina Vetri

Wrapped in warmth, quiet moments, and a feeling the holiday magic ✨

Authentic, Italian Artisan Chocolate Espresso Biscotti

Indulge in the rich, handcrafted flavor of Casa Maria, Cucina Vetri’s Italian Chocolate Espresso Biscotti.

Each biscotto is baked twice for the perfect crunch, made with premium cocoa, bold espresso, and a touch of Italian tradition.

✨ Details:
• 1 dozen (12) artisanal biscotti
• Handcrafted in small batches using quality ingredients
• Wrapped in a clear cellophane bag with a red ribbon and Casa Maria label – gift-ready presentation
• Perfect for pairing with coffee, espresso, or dessert wine
• Freshly baked upon order

💰 Price: $18 per dozen, $12 Half Dozen, 2 Dozen $30
📦 Shipping: Flat $10 (U.S.) – or free local pickup in the Rochester area
🎁 Special Orders: Custom ribbon colors or gift tags available upon request

💬 About Casa Maria Cucina Vetri
“From my Italian kitchen to your table.”

A small-batch cottage bakery inspired by Italian family recipes. Each cookie is made by hand with care, using quality ingredients and traditional methods — so every bite tastes like home.

Half Dozen - $12.00
Dozen - $18.00
2 Dozen - $30.00

Italian Lemon Biscotti – Authentic, Artisanal & Small-Batch

Indulge in the rich, handcrafted flavor of Casa Maria Cucina Vetri’s Lemon Biscotti.
Each biscotto is baked twice for the perfect crunch, made with organic lemons and a touch of Italian tradition.

✨ Details:
• 1 dozen (12) artisanal biscotti
• Handcrafted in small batches using quality ingredients
• Wrapped in a clear cellophane bag with a red ribbon and Casa Maria label – gift-ready presentation
• Perfect for pairing with coffee, espresso, or dessert wine
• Freshly baked upon order

💰 Price: $24 per dozen, $14 Half Dozen, 2 Dozen $36
📦 Shipping: Flat $10 (U.S.) – or free local pickup in the Rochester area
🎁 Special Orders: Custom ribbon colors or gift tags available upon request

💬 About Casa Maria Cucina Vetri
“From my Italian kitchen to your table.”
A small-batch cottage bakery inspired by Italian family recipes. Each cookie is made by hand with care, using quality ingredients and traditional methods — so every bite tastes like home.

Checkout Here:
Half Dozen $14 https://buy.stripe.com/28EeVdfUrdgpgbQdfr48001
Dozen - $24 https://buy.stripe.com/28E14ncIf2BL4t83ER48000
2 Dozen - $36 https://buy.stripe.com/7sYfZh8rZ3FP7Fk1wJ48002

September is the month for picking Principe Borghese tomatoes from the garden. 🍅🍅🍅

Generated by Bing Image Creator Boost your imagination, create your own AI images with Bing Image Creator!

This Christmas we enjoyed my homemade pumpkin gnocchi with butter and fresh sage from my garden. I made these from two big pumpkins I had from the autumn harvest. So easy to make, here is the recipe for anyone who wants to try making these little delights.

For Pumpkin Gnocchi
600 g (about 2 ½ cups) of cooked pumpkin pulp (that is, 1 pumpkin of about 1,3 kg /2,8 lbs.). Use a sweet pumpkin
300 g (2 ¼ cups) of all purpose or 3 cups of "00" flour
1 medium egg
¼ teaspoon fine salt
freshly ground black pepper
a pinch of nutmeg

For the Seasoning
100 g (about 1 stick) of butter
5/6 fresh sage leaves
1 cup grated Parmigiano Reggiano

Mercoledi Pizza a Legno Fatta in Casa con Principe Borghese dal giardino!

Today something special and comforting I made for lunch for me and my pops. The simplest things bring joy in difficult times. This is minestra maritata, a classic and always delicious. Here's how I make it. Buon appetito!

RECIPE

Meatballs:

1 small onion, grated

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth

1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

2 large eggs

2 tablespoon freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper

Step 1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

Step 2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.