Peanut butter balls stuffed with hazelnut covered by chocolate

  • 1 cup creamy peanut butter
  • ½ cup butter, softened (salted or unsalted)
  • 2 ¼ cups powdered sugar
  • ½ teaspoon pure vanilla extract (optional)
  • Melted chocolate, for dipping 
  • Half cup of whole hazelnut
1. Line a large baking sheet with parchment paper; set aside.
2. In a large mixing bowl, use a handheld mixer to cream the peanut butter and butter together until well combined. Add the powdered sugar and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.
3. Form the batter into tablespoon-sized balls and insert one hazelnut inside each ball, then place on the baking sheet. Chill for at least 20 minutes.
4. Melt chocolate, and dip balls into the chocolate. Let it cool for 30 minutes.

Chicken alla Parmigiana



For The Chicken:

  • 2 large eggs
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to season
  • 3 large chicken breasts halved horizontally to make 6 fillets
  • cups  breadcrumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon garlic or onion powder
  • 1/2 cup olive oil for frying

For The Sauce:

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 teaspoons minced garlic
  • 14 ounces (400 g) tomato puree (Passata)
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)

For The Topping:

  • 8 ounces (250 g) mozzarella cheese sliced or shredded
  • 1/3 cup fresh shredded parmesan cheese
  • 2 tablespoons fresh chopped basil or parsley


For The Chicken:

  • Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  • Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
  • When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
  • Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of marinara sauce. Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 
  • Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

  • Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
  • Add the tomato puree, salt and pepper to taste, herbs and one whole carrot. Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed. Remove carrot before serving.


Red wine Apple pie

1 cup red wine

1/4 cup granulated sugar

1 cinnamon stick

1 stick cinnamon

pinch salt

2-3 medium apples, sliced (better to use granny smith)

1 tbsp butter

1 rectangular pie crust (you can make your own or buy it already made)

1. Place wine, sugar, cinnamon and salt in a medium saucepan and bring to boil. Reduce heat to simmer and place apple slices in the liquid. Let simmer gently in the poaching liquid for 5 minutes. Remove apples from the liquid, place in a bowl and let cool. Cover and refrigerate until ready to assemble tart.

2. Preheat oven to 375 degrees Fahrenheit. Roll the crust out on lightly floured surface to 1/4 inch thickness. Top with the apples, coming just 2-3 inches from the edge. Twist the edges to create a little crust. Brush butter on the crust if you want to make it look nice.

3. Bake for 25 to 35 minutes, or until golden brown.

4. Cool completely before serving. Serve with vanilla ice cream, or whipped cream and extra poached apples, drizzle the poaching syrup over the top.

Italian meat loaf


  • 1 small onion, cut into 1-inch pieces
  • carrot, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • garlic cloves
  • 2 tablespoons olive oil
  • 2 large eggs
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tbsp balsamic vinegar
  • 2 pounds minced beef mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
  • ⅔ cup  bread crumbs
  • ¾ cup grated Parmigiano-Reggiano
  • 1 cup grated mozzarella
  • ¾ cup marinara sauce, plus more for serving

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)

    In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and balsamic vinegar.
  • Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
  • Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
  • Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
  • Bake for 65 for 70 minutes. Let the meatloaf rest for about 10 minutes inside the oven. Add mozzarella and oregano on top while is resting. Scrape any fat away from the edges of the meatloaf , then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.

    Serve with fresh basil as a decoration.

Mac and cheese with pumpkin, bacon and walnuts

1 pound of pasta (macaroni, shells, or any short pasta)
4 tbsp of butter
1/4 cup of flour
1 cup of milk
1 cup of heavy cream
Black pepper
2 cups of cooked and mashed butternut squash
8 oz of sharp cheddar cheese
6 slices of cooked and crispy bacon
1/4 cup of walnuts
1/4 cup of bread crumbs
1 garlic clove, thinly sliced
1 tbsp of fresh chopped rosemary or sage
Extra cheese to grate (optional)
Four amaretti cookies (optional)

1.To create the roux, melt the butter and cook the flour until it turns a light yellowish color and smells nutty.

2. Combine the warm milk and stir until it thickens, then add the cream, squash, cheddar, black pepper, and herbs. Taste the sauce and add salt if needed.

3. Boil the pasta and combine it with the sauce in a large baking dish.

4. In a frying pan, sauté the garlic with walnuts and bread crumbs in olive oil or butter.

5. Spread this mixture on top of the pasta and bake it for about 40 minutes.


Chicken with pancetta and Capers served with Prosecco sauce

1/2 Cup Smoked Pancetta, Chopped

1 Pound Chicken Breast Fillets

Salt and Pepper

Olive Oil

1 cup prosecco + 1 tbsp flour

3 Tablespoons Butter, Softened but Not Melted

1/2 Cup Capers

2 Tablespoons Fresh Parsley, chopped

1 - Cook pancetta and capers in a skillet until brown. Then remove it.

2 - Season chicken with salt and pepper.

3 - Using the same frying pan cook the chicken

breasts. Cook on high heat for about 3-4 minutes on each side. Combine the capers and pancetta.

4 - Add prosecco with the flour. Scrape the

bottom of the pan to create a nice gravy.

5 - Remove from heat, add softened butter (Optional) to create a creamy sauce. Top with chopped parsley.


InVINtions Carnival party menu



Wine pearls tapioca balls (Brazilian Sagu)

• 150 g tapioca pearls
• 700 – 900 ml water
• 300 ml red wine
• 150 g sugar, approximately
• 3 dried cloves
• 1 cinnamon stick
• 15 pitted dried prunes, optional

Preparation method
1. In a thick bottomed saucepan bring the water to the boil with the “sagu”, the cinnamon and cloves. Reduce the heat and cook over low heat for 20 – 30 minutes, stirring occasionally, until almost all pearls become clear, almost transparent. Add more water, if necessary.

2. Add the wine, the sugar and cook until all the pearls are clear, almost trasparent. If you like, add prunes cut into small pieces. It takes about 15 minutes. Once cooled, it hardens a bit.

3. Discard the cinnamon and cloves.

4. Pour into a serving bowl or on individual dessert bowls and serve cold. You can serve “sagu” with pastry cream, English cream or eggnog.

5. Store in fridge.

Yield: 6 – 8 servings.


Cooking Classes in Pismo Beach, California

We are very happy to announce that we will be on the beautiful town of Pismo Beach in California. On our stay we will be organizing two classes.

March 9th 2023 starting at 6pm
- Grissini with Parmigiano, garlic and oregano
- Ravioli stuffed with pears, served with Parma ham on a prosecco and walnuts sauce
- Risotto with Saffron served with a Slow cooked beef stew with wine 
- Tiramisu
Price per person USD100

March 10th 2023 starting at 6pm
- Focaccia with Rosemary
- Gnocchi stuffed with mozzarella served with authentic Bolognese sauce
- Chicken wrapped in prosciutto stuffed with pears served with prosecco and porcini mushrooms sauce
- Ricotta cake with figs and almonds
Price per person USD100

Payment in cash, Paypal or bank transfer. Unfortunately we do not accept Venmo.


Easy Four Cheese Sauce

-2 cups of whole milk
-1 cup heavy cream
-2 tbsp butter
-4 tbsp flour
-2 cups of four cheese mix (grated)
- teaspoon of nutmeg
- teaspoon of white pepper
- Salt to taste

1. Combine all ingredients on a big jar with a lid exept the four cheeses.
2. Close the lid and shake like you are making a cocktail. More you shake the better.
3. Pour all the mix on a pan on medium heat and cook for until the sauce gets thick.
4. Combine the cheese and serve it.


Limone Sauce

  • 40 g (2 1/2 tablespoons) of butter
  • 1 lemon, large size
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh chopped parsley1/2 tablespoon of coarse salt

1. Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.

2.  Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end.

3. Melt the butter and sauté it. Stir well with a wooden spoon and add the lemon juice. Finally add the garlic clove. Simmer on low heat for about 5 minutes.

4. Meanwhile, cook spaghetti in 1.5 liters (7 cups) of water with 1/2 tablespoon coarse salt.

Take a look at the cooking time of the spaghetti on their package. Halfway through cooking, drain spaghetti and place in skillet with lemon sauce.

Spaghetti should be very much al dente, practically still raw, and finish cooking in the pan with the sauce.

5.  Add a ladleful of the starch-rich cooking water. Finish cooking the spaghetti in the pan, stirring well. If necessary, add a little more water.

Serve hot with more lemon zest and a little chopped parsley on top

Quick and easy truffle sauce

Serves six

- 90g/3.2oz black truffle paste or three or four black truffles
- 1 cup parmigiano cheese, grated or 1 cup taleggio cheese
- 1 cup heavy cream or mascarpone
- 1/2 cup white wine
- Salt and pepper to taste

1. On medium heat combine wine with truffle paste and let it cook for three minutes.
2. Add cream and let cook for another three minutes.
3. Combine cheese, salt and pepper and mix vigourosly.
4. Toss pasta and stir it very well. You might need to combine some pasta water in order to make the sauce a bit thiner.
5. Serve with shaved truffles on the top of each plate.