Monthly Archives: May 2016


Lemon Cheesecake

I’m in love with this recipe, I made it for my mother in law birthday and it was a huge success!

This cheese cake doesn’t need to be bake and, because there is not mascarpone cheese, I found it very light! Also the lemon sauce on top it’s very refreshing.

The only suggestion that I want to give you to make this recipe successful is to get all the ingredients ready and to follow all the steps.

Are you ready? Challenge yourself and do it


For the base:

·         200 grams graham cookies crumbled

  • 100 grams butter melted

For the cake:

  • 10 grams gelatin
  • 250 ml whipping cream
  • 300 grams Lemon yogurt
  • 200 Philadelphia
  • 100 grams sugar
  • Juice of 1 lemon
  • A sprinkle of love

For the lemon cream:

  • 100 ml orange juice
  • 100 ml lemon juice
  • 15 grams corn starch
  • 70 grams sugar

Step 1:

  • The first thing to do is to get the base of your cheese cake ready.
  • Get your cookies crumbled in a bowl and add the melted butter. Mix very well and pour everything in a round cake pan 9 ½ inch, I suggest to use a Springform cake pan, press firmly onto bottom of the pan and put it in the fridge for 30 minutes.

Step 2:

  • Bring your gelatin, put it in a bowl and cover it with water, if you use Knox follow their instruction because I used a brand from the Italian store.
  • Whip your whipping
  • In another bowl put the lemon yogurts, the Philadelphia and the sugar. Mix very well with a hand-mixer and add the whipping cream whipped.
  • On a side squeeze out 1 lemon and put it the juice in a small pan adding the gelatin, bring it over to the stove to a low- medium heat and let it melt for 1 or 2   minutes; when its melt add it to the whipping cream mixture. Mix very well, bring your cake pan out of the fridge and pour it over the crust. Put it back to the fridge for at least 3 hours or in the freezer for 1 hour.

Step 3:

  • Now it’s time to make your lemon cream:
  • bring 100 ml orange juice and 100 ml lemon juice and pour it in a small pan, add the 70 grams of sugar and 15 grams of corn starch and on a medium-heat cook it for 4/5 minutes until the cream is nice and thick {it’s very important that the cream is thick, it might take few minutes longer}.Let it cool down before to pour it on the cheese cake for 2/3 minutes

Step 4:

  • Get the cake out of the fridge, open your pan, very gently, and pour the lemon cream on top. Use some lemon for decoration.

Buon Appetito and most important don’t forget the sprinkle of love.




About Marzia

About Marzia

Marzia’s love affair with Italian cuisine was sparked at a young age – as soon as she was tall enough to reach her mother’s countertops.

The Langley, B.C resident was born just outside of Naples in a small town called Sant’ Antimo, which had a population of 24,000 people at the time.

Her parents would soon move her family to a small rural village in Northern Italy called Traona – a town with less than 1,500 residents, but plenty of cows, chickens, and rabbits.

Marzia’s childhood in the rolling hillside was a joyous one.  She got to eat fresh local food, daily, and the best cheese in the entire world. Her mother was also happy for the extra hand in the kitchen and with helping to care for her two brothers.

Summers were spent in Southern Italy at her Nona’s beach house. There were always plenty of cousins, aunts and uncles around.

Nona made sure she did her chores and helped with cleaning up the house each morning.

Her golden rule for women was: “Man have to be happy, so all the ladies in the house have to clean up, make breakfast, get lunch ready while the men are at the beach.”

Nona instilled the virtue of hard work, but also the importance of living well.

 After lunch was eaten and all the dishes were cleaned and put away, it was time to unwind and have some fun. This meant heading to the beach, sun tanning, eating appetizers – living la dolce vita.

At the end of August it was time for the tradition of canning all those ruby-red tomatoes off the vine with Nona.

This would leave her family with enough fresh sauce to last the winter.

The end of summer was always sad. It was never easy to say goodbye to her big funny family.  

Speaking of family…

In 1995, she‘d meet Dan – a quirky Canadian traveller who would set her heart on fire and change her destiny.

He was from Vancouver, which at the time, Marzia, nor anyone in her family knew very little about.

Marzia thought he was a bit strange, especially since he seemed to enjoy the rain.

Note: If you are a true Italian, you don’t like the rain one little bit!!!

Long story short, they both fell in L.O.V.E, and in 2003, Dan convinced her to move to Vancouver.

The lifestyle change was difficult in the beginning, but in the end, it proved to be the best decision for the couple. They now live happily ever after in the suburbs of Langley, B.C with their two beautiful children.

Today, Marzia enjoys teaching her passion of cooking authentic Italian cuisine and sharing her stories of growing up in Italy. Her dream is to one day soon, open a cooking school.

She hasn’t stopped missing her Mom, Nona, aunt and all her large family in Italy, but she is proud of the little family and life she has made for herself on the West Coast. She knows everyone back home is proud she is bringing a little slice of Italy to Canada.

16HPIM2512ISABELLA 2 GIUGNO 2007  ITALY 03925.jpg

Mangia dinner party 

Do you want to eat like Italian truly do?

You can bring a friend, a bottle of wine and come in my kitchen for a social eating night! The menu is all homemade from scratch, and it will include a first hand-made pasta dish, appetizers,  side dish and dessert!

What are you waiting for? Book your party at and come to socialize the Italian Way.

Mini Sweet Focaccias bread with Nutella

Mini Focaccias with Nutella

These mini focaccias, with the heart full of Nutella, are a very delicious, easy and fast dessert. They are like sweet bread but they don’t need to rise, the preparation time is just 20 minutes and you can cook them on the stove. It’s a perfect easy recipe for  a Sunday treat for your kids or family. I got the recipe from my favourite Italian blog Mysia! If you make it let me know and if you need help message me or call me I will be happy to help you.

You can stuff them with jam if you don’t have Nutella.

Ingredients: collage mini focaccia

  • 250 grams/9 oz flour
  • 140 grams/5 oz sugar
  • 100 ml water
  • 20 ml oil
  • 2 teaspoons of baking powder
  • ½ teaspoon vanilla
  • Nutella
  • Icing sugar
  • A sprinkle of love





In a bowl mix flour, sugar and baking powder, make a hole and put in the water, vanilla and oil.

Mix until the dough is nice and smooth.

Roll out your dough, with a rolling pin, on your board where you sprinkled some flour.

Now with a cookies cutter cut out the shape of your mini focaccia, you will be able to cut out 22/24 shapes.

On half of them put a teaspoon of Nutella and close them out with the other half.


Now you can cook your mini focaccias on a frying pan previously lightly oiled, 3 or 4 minutes for side.

Sprinkle some icing sugar and some love and serve to your family or friends.


Buon Appetito

nutella focaccine

Jam Crostata/Tart

Jam Crostata/Jam Tart is one of the most popular desserts in Italy. You can find it in every pastry, restaurant and in every house where there is a Nonna around.

Everybody has their own recipe; to get the best result I suggest using home-made jam.

This is the basic recipe for the tart so you can make the Crostata/tart or cookies.


  • 200 grams {about 1 ½ cup} flour
  • 100 grams {about ½ cup} sugar
  • 100 grams {about ½ cup less a tsp} unsalted butter at room temperature
  • 2 eggs
  • Lemon zest
  • Teaspoon of baking powder
  • A pinch of salt
  • A sprinkle of love


  • In a bowl mix the flour, the sugar and the pinch of salt, make a hole, and add the butter at room temperature cut in pieces, add the eggs, the lemon zest and the baking powder.
  • MiIMG_4241x very well until the dough is nice and smooth.
  • Put it in the fridge for 1 hour covered with plastic.
  • Get your 12 inch round pan buttered and turn the oven on at  350.
  • Roll the dough out to about ¼ and ½ inch thick without working it too much. I suggest covering the dough with plastic wrap so it won’t stick on your rolling pin.
  • Set the dough on your pan, remembering to leave a small piece for the strips.
  • Spread the jam on the dough and reroll the pieces for the strips.
  • Put the strips on the jam the way that you like.
  • Bake the crostata for 20/30 minutes or until is nice and brown.
  • Do not over bake otherwise it will become hard like a rock.
  • Buon Appetito