1. | Jan 6, 2018

C0E3Rd https://goldentabs.com/

2. | Jan 5, 2018

mSNriR https://goldentabs.com/

3. | Jun 29, 2014

My mom tried to make this and it did not turn out. Should the pound of powdered sugar be mixed in to the dough, or is that to silrnkpe on them once they're done? Also should the butter be melted/softened? We couldn't figure out what moistens the dough since there is no milk or other liquid besides the vanilla. Please let me know! Thanks.

4. | Jun 14, 2014

Maria, What you said about living life to the fellust is really beautiful. I also traveled to Italy recently, and it was so amazing for me to see how full of life people were about everything even in later life. Keep enjoying life, Maria. It is really inspiring to hear about a couple so head over heels in love after 54 years of marriage.

5. | Dec 16, 2013

I can not find Nonna's recipe, but I did find one in a cobokook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.

6. | May 11, 2013

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7. | May 11, 2013

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8. | May 8, 2013

there are others but I wulodn't personally recommend them to you if I haven't tried it out myself in case of security and privacy issues, I will try to check others though and will post them in the description.