My dear friends,

It’s here. Our new name, our new space, our new chapter. And I couldn’t be more excited—or more grateful—to finally share it with you. 

Whether you’ve been following along since the early days of The Hungry Apron, or you’ve just recently stumbled across our little corner of the internet, thank you for being here. I hope you find inspiration in the stories we tell, the recipes we share, and the life we are building in the countryside.

Why the Change?

My first blog, The Hungry Apron, was born from my love of food and storytelling—a place where I could share recipes and everyday moments from my kitchen. But over time, my world expanded. Life shifted, dreams grew, and suddenly, our long-awaited countryside home was no longer just a dream—it was real. 

We found the house. Tucked away in central Italy, surrounded by hazelnut and olive trees, this old abandoned villa had been waiting—quietly, patiently—for someone to bring it back to life. It had been untouched for years. But the moment we stepped inside, we knew. This would be the beginning of something. And so, Marilu&Co was born.

Marilu&Co is more than just a name change. It’s a reflection of the life we are creating here—a life full of creativity, intention, and the beauty of everyday living. Marilu itself is a name close to our hearts, a combination of my and my husband’s names, Marija and Luca. It’s the name we gave our country home, the home we spent ten years dreaming of before finally finding the perfect place. 

A Home for More Than Just Us

We’ve always imagined our home as a space to be shared. A place where creativity thrives, where people gather, where stories unfold. Marilu&Co represents not just our journey but the village of people who help bring this dream to life—our family, our friends, and even you, our readers.

We hope this space becomes a home for you too. A place where you find inspiration, whether it’s in the meals you cook with loved ones, the gardening adventures you embark on, or the way you slowly shape your home over time. Because a home isn’t just about how it looks—it’s about how it feels, how it’s lived, and the stories it holds.

Our Life in the Countryside

Homemaking is a powerful thing. It’s about more than just walls and furniture—it’s about cultivating a way of life that is intentional and fulfilling. Living in the countryside has made us more aware of the rhythms of nature, the changing seasons, and the work it takes to be more self-sufficient. Through gardening, cooking with seasonal ingredients, and learning to adapt our pace to the land around us, we’ve discovered that hard work and organisation are essential—but the rewards are endless. There’s a deep satisfaction in knowing where your food comes from, in harvesting something you’ve nurtured, and in creating a home that reflects not just your style, but your values.

In this space, we’ll share glimpses of our life here:

• Stories from our journey of countryside living and home renovation
• Our love for antiques and how we’re filling our home with timeless treasures
• Gardening experiments (often learning by doing!)
• Seasonal recipes inspired by our vegetable and flower garden
• Moments of creativity, from decorating to gathering inspiration from nature

This is a space for slow living, for appreciating the small things, and for embracing the journey.

If there’s one thing we’ve learned, it’s that you don’t have to be an expert to start something new. Whether it’s gardening, home renovations, or simply choosing a slower way of life, the beauty is in the process, in the mistakes, in the learning. We are not perfect homesteaders or expert decorators—we are simply living, discovering, and sharing as we go.

So, welcome to Marilu&Co. Welcome to our home, our stories, our journey. Stay a while, find inspiration, and let’s build something beautiful together.

With love and gratitude,

Marija 

The holiday season seems to have flashed before my eyes, and somehow, we are almost at its end. Today, we celebrate Orthodox Christmas with my parents, so I am taking the first week of January, still a bit slower, trying to grab every glimpse of the holiday glow left in the air. The end of the year often feels like reaching the finish line of a marathon. With winter luring us in with its shorter days, we arrive at December carrying the weight of the past year—exhausted and yearning for a respite. And yet, December has a way of bringing its chaos, with shopping lists, decorations, and packed schedules threatening to overshadow the simple joys of the season.This year, I decided to take Christmas holidays slowly, and embrace every little moment this season brings along. With my toddler experiencing Christmas for the first time as an active little explorer (last year he was just a baby), I wanted to create a season steeped in warmth, simplicity, and magic—not just for him, but for our entire family and the friends who visit our countryside home.

A Season of Nostalgia and New Traditions

Christmas for me is a season steeped in nostalgia—a time to relive the warmth of childhood, the joy of cherished memories, and the flavours that bring loved ones back to our tables. Every year, I find myself returning to the recipes my mother and grandmother lovingly passed down, dishes that have become the heart of our holiday traditions.

There’s a comfort in the familiar smells and tastes of Christmas. For me, it’s my mother’s stuffed chicken, a centrepiece of our holiday table, and the desserts that I learned to make by watching my grandmother. These recipes are more than just food; they’re a connection to the past, a way to honour the women who shaped my love for cooking and celebrating.

At the same time, Christmas is also about making new traditions—especially with a toddler in the house. This year, we have created moments that will hopefully become lasting memories: crafting decorations by hand, baking cookies together, and foraging greenery from our property to adorn the house.

A Home that embraces Imperfection

There’s something comforting about imperfection. Especially in a countryside home, where every crack and creak tells a story, I find beauty in the unpolished and the organic. For Christmas, I leaned into this aesthetic, layering textures and warm colours to make the house feel cosy and inviting.
Nothing was too perfect or overly planned. The garlands draped unevenly; the bows tied in quick loops. But that’s what made it beautiful. It felt authentic, lived-in—much like the year we’ve all experienced, with its ups and downs.

We made paper stars and garlands, their delicate folds and organic shapes adding a whimsical charm to the space. The fireplace became the heart of our home, with hot cocoa in hand as we watched the flickering flames. Greenery from our land—evergreens, bay leaves, and olive branches—filled the house with an earthy aroma, adorning mantels, doorways, and tables.

To add warmth and a touch of colour, I turned to dried oranges, their jewel-like slices glowing in the soft winter light, and tied everything together with colourful bows. These simple, cost-effective decorations proved that Christmas doesn’t need to be expensive to be magical.

Sugared, frosty fruit were my favourite homemade decoration of the season - brining those Martha Stewart 90s vibe that I love and will lean into even more when decorating. I have always admired her way of making home naturally beautiful and perfect, with all the secrets and tricks for elevated homemaking.

Holidays with Son De Flor

This holiday season, I embraced classic designs in my wardrobe too and during the holidays I wore a beautiful dress from Son de Flor - a perfect gift that came in the mail just in time for celebration. The dress I received from Son de Flor is stunning—a perfect reflection of their timeless aesthetic that I’ve always adored. It’s crafted from a luxuriously soft linen that drapes beautifully, skimming the body in a way that feels both elegant and effortless. The color is a muted, classic terracotta tone—a shade that belongs to every season and every moment.

Their beautifully crafted dresses evoke charm and quality that could be found in the pieces my mom and
grandmother used to wear, which makes it even more special and a must have in every wardrobe.

If you’re looking for a dreamy, timeless, and beautifully made linen dresses, I warmly invite you to explore the Son de Flor world. 

Hungry Apron will become a true celebration of everything our countryside life gathers. I can’t wait to share this journey with you.

Here’s to a year of creativity, connection, and appreciating the simple pleasures that make life so rich.

In summer all our entertainment moves outside, making the dinner setting more carefree and easy. I have been in Italy long enough to savor all their beautiful food rituals, which taught me so much about how special it is to gather around the table and share a meal with friends, however simple it might be.

In Italy, spontaneous aperitivo and a glass of wine can quickly turn into a long dinner, with friends cooking pasta together while chatting and waiting for the dish to be served. I found that these spontaneous dinners come easiest in the summer, where with the abundance of fresh, seasonal produce, I can prepare simple, delicious meals in no time, sometimes without even cooking.

Besides cooking and preparing food for my guests, one of the things I enjoy the most is setting the table. My husband would say that I might go overboard with organizing dinners by paying too much attention to details, but I find that a nice setup is equally important as the food served. Small touches such as soft linen, vintage china, flowers, or candles can create a sense of occasion, making the table more inviting. I like to keep the table simple and neat, allowing the table setting to settle in the natural surrounding of our countryside.

For this occasion, I combined the earthy tones and Vichy check pattern with softer, pink napkins, making the table country and romantic. I love to play with colors and textures, mixing and matching vintage plates with glasses of different colors and heights. A few garden flowers and the table is set.

SUMMER FAVORITES
in collaboration with Linumoe Copenhagen

Whether you are hosting a family summer lunch or a big party with your friends, the natural colors of soft linen will upscale your table setting. Feel free to mix the patterns and colors of linen with colorful china and glassware. Allow yourself to be playful and have fun. Browse my summer favorites or visit Linumoe store for more beautiful kitchen linen. 

Use my code APRON20 to get 20% off your next purchase at linumoe.dk.

Summer gatherings tend to be easy, as, with longer days, we all seem to step into the carefree holiday mood. With hot temperatures, I tend to serve refreshing food as much as possible, and Italian Panzanella salad is one of those easy delicious recipes to enjoy and prepare for the summer. Essentially it is a bread salad tossed with fresh, ripe tomatoes, shallots, cucumbers, tuna, and corn. Still, every Italian family has their version, depending on what you have at home. You can even add boiled eggs, fresh mozzarella cheese, or olives - this salad is one of those recipes that, either way, you make it, you can't be wrong. The original recipe calls for a day or two of old bread soaked in water, but I prefer to do one additional step and toast the bread before soaking it, so I can still keep a bit of bread crunch for more interesting texture. Then I cut the bread into bite size pieces and generously mix with olive oil, freshly cut vegetables, and tuna slices.

Another recipe that I love adding to my summer menu is Peach bruschetta. One of the simplest, easiest, and most delicious things you will ever prepare. Crunchy baguette bread is topped with velvety ricotta cheese and slices of ripe fresh peaches, drizzled with some honey and fresh thyme. Such a pretty, mouth-watering appetizer that you can prepare in no time and that your guest will love!

A glass of aromatized water is always welcome on a hot summer day, so try mixing cold water with fresh peaches and basil leaves. You can also use mint, lemon, or raspberries.

The cherry season was beautiful, and we enjoyed sweet cherries for more than a month. Of course, my favorite way to use cherries is to eat them fresh, directly from the tree. Still, as this year's produce was abundant, I was craving American-style cherry pie. For this recipe, I used my go-to all-butter crust recipe, which is simple, with just a few essential ingredients, and fool-proof. The result is a super flaky, buttery crust that will make your pie delicious and perfect.

HOW TO MAKE A PERFECT PIE CRUST

This dough pie recipe is straightforward and requires five ingredients: all-purpose flour, sugar, salt, butter, and water. But, as simple as the ingredients are, here are some tips on what to do ( and not to do :)) to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands, especially in summer, will warm up the mixture, so you want to ensure that the butter doesn't melt. Cold butter is what makes the pie crust flakey.
 
• Water should be cold as well. Start adding water a tablespoon at a time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can also depend on the type of butter and flour.
 
• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough will make the dough tough.
 
• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart.
 
• Once you have filled the pie and decorated it, put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool, and decorations will keep their shape during the baking.
 
• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

how to make homemade cherry filling

When it comes to cherry filling, I used whole, pitted fresh cherries that were not too sweet, but you can also use sour cherries or regular sweet cherries for this recipe. The filling is easy to adjust, and you can add a few more tablespoons of sugar if needed, depending on how sweet you want your cherry filling to be. This homemade cherry filling is sweet and tangy on point, comes together in no time, and can be made in advance. A few tips on how to make a perfect filling every time:

• You may use your favorite cherry variety for the cherry pie filling – or mix. But if you decide to use all sour cherries, add an extra 4 tbsp of sugar to the filling. You can also use frozen cherries for the recipe. 

• Because fruit-based pies tend to bake up runny, I pre-cook the filling before adding it to the pie. This step ensures a sliceable pie every time. Just be sure to cool the filling completely before adding it to the crust.

• Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it starts thickening. You want it thick but still juicy. 

HOMEMADE CHERRY PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the crust

320g all-purpose flour

2 tbsp granulated sugar

pinch of salt

160g very cold butter

5-8 tbsp ice-cold water

FOR THE filling

350g cherries, washed and pitted

60ml water

1 tbsp cornstarch

1 tbsp lemon juice

100-120g white sugar (adjusted accordingly to sweetness of cherries)

zest from 1 lemon

1 egg yolk + 1 tbsp milk for brushing

2 tbsp brown sugar for dusting 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the cherry filling:

Wash and clean cherries. You need pitted whole or halved cherries. Whisk together the water, lemon juice, lemon zest, and cornstarch. Set aside. In a large saucepan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil. Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 5-10 minutes, until the mixture thickens but it's still juicy. It is important that you stir the mixture at regular intervals to prevent the sauce from burning. Leave to cool completely before filling out the pie. 

Assembling and baking:

Preheat your oven to 180 degrees Celsius (350 F).  

Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Fold in the edges and press them with your fingers to make a fluted edge. Pour the cherry filling. Roll out the rest of the dough for decoration. With a knife, create stripes ( I used a mixture of thin and thick stripes). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture and sprinkle with 2 tbsp brown sugar. Bake for 40-50 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

Before we fully step into summer and delicious stone fruits come back to our tables, I invite you to bake this delightful carrot cake.
For me, carrot cake is one of those cakes you can enjoy all year round. Whether in autumn with a warm cup of tea or on a spring afternoon, carrot cake makes a perfect dessert.

Perfectly moist and soft, this carrot cake is super easy to make. The ingredient list is simple and affordable, and the best part is that you can whip it while you wait for your oven to preheat.

I have been baking carrot cake for years, especially around Easter, as it has become one of our new traditions. My recipe is soft, moist, and bursting with warm flavours. The cream cheese frosting is tangy and not too sweet, combining perfectly with the moist crumb of the cake.

I love tall cakes, so I usually bake a 20cm cake and divide the batter into four layers, but you can bake this cake in a larger round cake (and have two layers) or a rectangular medium pan.

WHAT do YOU NEED TO MAKE THIS RECIPE

Carrots - always grate the carrots yourself, and don't buy pre-shredded because they will be too dry and won't hold enough moisture.

Flour - regular all-purpose flour is fine. Make sure to sift it, so there are no lumps.

Eggs - make sure your eggs are at room temperature for best results.

Oil - I use sunflower oil, but other flavorless vegetable oils can also work.

Baking powder - essential as we need our cake to rise.

Spices - a mix of cinnamon and nutmeg create that classic carrot cake flavor. You can also add a dash of ground ginger if you prefer.

Walnuts - I love adding chopped walnuts to this cake for deeper texture and taste. If you don't have them, you can also use pecans or hazelnuts. In case you use hazelnuts, make sure to toast them first.

Cream cheese - make sure it's at room temperature. I usually go for Philadelphia cheese.

Whipped cream - I mix cream cheese with whipped cream to have a light frosting. The ratio is 3:1 - 300g cream cheese to 100g whipped cream. 

Granulated sugar - I use regular sugar for this recipe, but you mix granulated sugar with brown sugar for a deeper flavor. 

Powdered sugar - to add a bit of sweetness to our frosting.

CARROT LAYER CAKE with CREAM CHEESE FROSTING
Marija Gvozdenovic

INGREDIENTS

Serves 8-10 

For the Cake

4 eggs, room temperature, separated

180g granulated sugar

130ml sunflower oil

100ml milk, room temperature

300g finely shredded carrots

100g finely chopped walnuts

265g all-purpose flour

16g baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

FOR THE frosting

300g cream cheese (Philadelphia)

100ml whipped cream 

120g powdered sugar

100ml whipped cream for decoration (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or grease and flour your pan. In a large bowl or stand mixer, beat the eggs and sugar until light yellow and frothy, about 3 minutes. Add in sunflower oil, milk and beat until combined. Remove the bowl from the stand mixer, add in flour, baking powder, cinnamon and nutmeg. With a spatula or wooden spoon, mix until just combined. Add in shredded carrots and chopped walnuts, and mix once again. Pour the batter into the prepared baking sheet (if you are using a smaller, 20cm round pan you will need to divide the batter, and first bake half of the batter then repeat with the remaining mix). Bake for 25-30 minutes or until the toothpick inserted in center comes out clean. Leave to cool completely, then divide in 4 layers. 

Prepare the filling:

In a medium bowl whip the cream. Once soft peaks are formed, add in cream cheese, and whisk until combined. Slowly add powdered sugar and mix until completely incorporated.  Assemble the cake by placing the first layer on the serving dish, then cover it with 3-4 tablespoons of frosting. Repeat this process for all layers. You can leave your cake naked or whip additional 100ml of whipped cream, and cover the outer edges. 

Place in the fridge for at least 4 hours before serving. The cake can stay in the fridge up to 3 days, if placed in an airtight container. Slices of the cake can be frozen for up to 3 months. 

tips for making this recipe 

1. Don't add to much flour. The best and easiest way to measure flour is by using a scale. 
2. Make sure you prepare your cake pans properly so the cake will release easily. I use these non-stick pans that work perfectly every time. 
3. The walnuts can be omitted. I love the crunch and depth of flavor they add though. 
4. If you use hazelnuts, make sure to toast them before adding to the mixture. Just spread out on a baking tray and bake at 180 C for about 10 minutes.Leave to cool, then chop finely and add to the mixture.
5. Grate your own carrots. Shredded carrots can be pre-bought but they are pretty dry and will affect the moist of the cake. Use traditional box grater or blender to finely grate carrots. 
6. Make sure all your refrigerated ingredients are at room temperature for the best results.
7. Spices can be omitted as well, but I love how the go with carrots and walnuts.
   

With the Easter holidays around the corner, I have already started thinking about refreshing desserts to share with my family and friends. Lemon Meringue Pie is one of those recipes that are both pretty and delicious - perfect for gatherings and special occasions. Lemon pie could be served with some whipped cream on top, but whipping and toasting Italian meringue makes it way more interesting both in looks and taste.

The recipe includes three steps:

1. Preparing a homemade shortcrust pastry and blind-baking it until golden

2. Making silky lemon curd as filling

3.Whipping Italian meringue and toasting it with a culinary torch.

HOW TO PREPARE A FULL-PROOF PIE CRUST

For this recipe, I am using a shortcrust pastry made with egg yolk, honey, water, flour, and butter. The honey in the recipe is optional but will help you achieve that nice, golden color of the crust. This recipe is my go-to recipe when baking pies filled with cream, as it creates this soft dough that is easy to use and, once baked, results in a flaky, buttery base. You can prepare the dough either by hand or in a stand mixer - just make sure to use low speed when incorporating the flour. As soon as the flour traces disappear, your dough is ready to be chilled in the fridge. Make sure not to overmix. Overmixing will "wake up" the gluten in the flour, developing an elastic and gummy texture for your dough.

how to perfectly blind bake your crust

For those who are not very familiar with this term, blind baking is partially or entirely baking the pie before adding the filling. This will result in a crisp pastry shell that can be then filled with your favorite cream, in this case, lemon curd.

The whole process is pretty simple. All you need to do is roll out the dough and transfer it to your baking pan. With a fork, create a few wholes to prevent the rising of the dough. Then line the unbaked pie crust with parchment paper and weigh it down with either pie weights or dry beans (this option is cheaper, and you can reuse them for all your future pie recipes). I usually use either dry white beans or dry chickpeas. A note to that: the beans used for blind baking can not be used for cooking later on - so make sure to store them in a different jar for future bakings.

Preheat your oven according to the recipe, and bake the tart for 15 minutes. Once the crust is set and the edges are golden, remove the weights/beans and leave the crust to bake thoroughly, usually for another 8-10 minutes, depending on the oven. Let it cool before filling with lemon curd.

HOW TO MAKE A HOMEMADE LEMON CURD

Lemon curd is easy to make, and you need four simple ingredients: lemons, sugar, eggs, and butter. Mixing these ingredients and bringing them to heat will create a delicious, silky lemon curd with a fantastic, tangy flavor. Lemon curd can be stored for a couple of days in the fridge and used for different recipes - scones, cakes, pancakes, and pies. To prevent any lumps, whisk the cream constantly until thickened. Once you get the desired texture, add in butter, whisk until melted, then cover with plastic wrap. In that way, your lemon curd will stay creamy and will not create a so-called "skin" on the top while cooling.

how to prepare italian meringue

While sometimes preparing a meringue could sound terrifying, Italian meringue is easy to follow. The result is this silky, beautiful meringue that you can use on top of your cake.

Italian meringue is so silky, thick, and delicious, and perfect for covering the cakes as it is safe to eat due to mixing the egg whites with hot sugar syrup. It is made by cooking a sugar syrup, then adding that hot syrup to whipping egg whites. To have a perfectly whipped meringue, make sure to have a thermometer, as it will be of enormous help while preparing the syrup. If you are going for a toasted meringue-like in the pictures, make sure to have a culinary torch. Every kitchen should have one, especially if you love meringue. Finishing off the cakes and pies with some toasted meringue is both delicious and beautiful to see, so I highly recommend you to try it out. Making a meringue will be easier if you have a stand mixer running on itself, but the hand mixer could work as well. Make sure to add syrup slowly and beat the eggs continuously until the result is super glossy meringue and stiff peaks are formed.

LEMON MERINGUE PIE
Marija Gvozdenovic

INGREDIENTS

Serves  8-1O 

For the crust

170g butter

70g powdered sugar

1 tbsp honey

1 egg yolk (leave the egg white for the meringue)

pinch of salt 

1 tsp water

zest of half lemon

290g all-purpose flour

FOR THE lemon curd 

2 whole eggs, room temperature

2 egg yolks, room temperature ( leave the egg whites for the meringue)

120g granulated sugar

juice from 2 medium lemons

zest from 1 lemon

110g butter

FOR THE ITALIAN MERINGUE 

3 egg whites

170g granulated sugar

85g water 

1/8 tsp cream tartar

METHOD

Step 1 - Prepare the crust.

In a large bowl (or stand mixer) combine butter and sugar. The butter should be firm, but not too cold. Beat on medium speed until combined. Add honey and egg yolk and mix again. Mix salt and one tsp of water and combine until the salt has dissolved. Add it to the mixture along with lemon zest and beat once more. Sift flour and incorporate it with the rest of the ingredients. As soon as the flour disappeared and all ingredients seem to be combined, cover the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Step 2 - Prepare the lemon curd.

In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on low heat, whisking constantly until the mixture becomes thick (it takes between 10 and 15 minutes). The curd will thicken more once cooled. As soon as the lemon curd becomes thick and shiny yellow, remove from the heat and stir in butter. Whisk until butter is completely melted and incorporated. Cover the top with plastic wrap and let cool down. If you are preparing it in advance, once cooled, place the lemon curd in the fridge. Take it out of the fridge 30 min. before assembling the tart.

Step 3 - Bake the crust

Preheat your oven at 180 C (350 F). Take the dough out of the fridge. On a lightly floured surface, roll out the dough. I am using 24cm tart pan with removable bottom. Grease and flour your tart pan (if needed), then transfer gently your dough making sure to cover nicely all the edges of the tart pan. With a fork make a few wholes in the crust, then lay a sheet of parchment paper over the crust and fill it with raw beans (any kind of beans or chickpeas can work). This will prevent the crust to raise and will give it a nice golden color.  Bake the crust in the preheated oven for 15 minutes. The border should start to get golden. Take the tart out of the oven, remove the beans and parchment paper. Place the tart back to the oven until golden, for another 5-8 minutes. Remove from the oven and cool completely before pouring the lemon curd. 

Step 4 - Prepare the Italian Meringue

I recommend preparing the Italian meringue just before serving or just a few hours before, as meringue tastes the best once freshly made.
Place the egg whites and cream of tartar into the mixing bowl. In a medium pot, combine the sugar and water and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, but once it does, stop stirring. If any sugar crystals are visible on the sides of the pot, use a pastry brush dipped in cool water to brush them away. Continue to cook until the mixture reaches  110°C  (230°F)  on a thermometer. When the temperature reaches 110°C, start whipping the egg whites on medium speed—the goal is to get it frothy by the time the sugar syrup reaches 115°C (240°F). When the sugar syrup reaches 115°C (240°F), raise the mixer speed to be high, and gently pour the hot sugar syrup into the mixing bowl. Once all the syrup is incorporated, continue to whip until the meringue holds desired peaks - it will take about 10 minutes for meringue to make stiff peeks. Use immediately to cover your lemon pie. Toast the top of the meringue with a culinary torch, if desired. Serve chilled in small slices. The lemon pie can stay in fridge for up to 3 days. 

NECESSARY OBJECTS
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January started very slowly, with long mornings near the fireplace, in pyjamas, drinking coffee, and taking the time to relax. The past year was intense, and both my body and mind needed a well-deserved rest.  

When I reflect on 2021, it was a year full of obstacles, of rethinking, failing, and succeeding, of melancholy and longing for those days when I could jump on a direct plane and visit my family whenever my heart wished for the sweet scent of home. It was a year of personal growth and learning. Unfortunately, the new pandemic wave over the holidays brought changes in plans and a lot of insecurity, and we decided to retreat and enjoy the holidays at home. We decided to embrace the first days of the New Year slowly, without to-do lists, any strict plans, or work. To be honest, I got tired of waiting for things to be normal again, and decided to enjoy the new normal as much as I can.

The stillness of winter can be very comforting and soothing, inviting us to follow nature's lead and find consolation in slowing down. So I welcomed the slower-paced holidays with an open heart, creating new traditions with my family and enjoying simple, home moments with them.

And while we embraced the rainy winter days by staying warm inside, watching Christmas movies, every sunny day was a reason to take a fresh breath of air and savor the season.

Winter brought citrus season back to my kitchen, and I grabbed the first occasion to use oranges and bake a new delicious recipe. As we were going for a picnic in the woods nearby, I wanted to stir something quick and easy to carry, but at the same time, delicious. 

With lots of chocolate in my pantry and beautiful Italian oranges, I decided to whip a dark chocolate bundt cake flavored with fresh orange juice and orange zest. The result was everything I was aiming for - super-rich chocolate flavor, with zesty tones of orange and beautiful moist texture.

The ingredients are very pantry friendly, and you can prepare it in no time. The recipe can be enjoyed throughout the year, but I suggest making it while the oranges are in season, and you can enjoy them at their best.

DARK CHOCOLATE & ORANGE BUNDT CAKE
Marija Gvozdenovic

INGREDIENTS

Serves 12

* Ingredients indicated are for a 22cm bundt cake pan 

for the cake

3 eggs, room temperature

345g plain flour

50g unsweetened cocoa powder + extra for dusting the pan

2tsp baking powder

1.5 tsp bicarbonate of soda

pinch of salt

230g granulated sugar

1tsp vanilla extract

250g sour cream

150ml sunflower oil

180ml hot coffee (or hot water) 

100g dark chocolate (at least 50% cocoa)

50ml orange juice (juice from 1/2 orange)

6 tbsp milk

zest from 1 orange

FOR THE orange glaze

juice from 1/2 orange

a few tablespoons of powdered sugar (depending on how thick you want your glaze)

METHOD

Preheat the oven to 180 degrees Celsius. Prepare the coffee.

I am using French pressed coffee which is not as strong as espresso shots, so if you are using an Italian Moka or espresso machine, I would suggest using 90ml of coffee and 90ml of hot water. The purpose of adding hot liquid is to allow the cocoa powder to "bloom," resulting in a more rich chocolate taste. 

In a medium mixing bowl, pour the hot coffee over the finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder. Leave aside to cool.
 
In a large bowl or stand mixer, add 3 eggs, one at a time, and start mixing at a low speed. Add sugar, a tablespoon at a time, and mix until the eggs are frothy and light yellow, for about 3 minutes. Add vanilla extract, a pinch of salt, sunflower oil, sour cream, orange juice, and milk, and mix until combined. Add in chocolate mixture and orange zest and whisk again.
 
Sift flour, baking powder, and bicarbonate of soda - add the dry ingredients to the chocolate mixture and mix slowly, just until combined.
Using room temperature butter, grease your bundt cake pan. Sift cocoa powder until the pan is completely covered. I highly suggest cocoa powder for dusting instead of flour to avoid white flour marks on the cake after baking.
 
Transfer the mixture to the pan and bake for 50-60 minutes. If you use mono portions (single, mini bundt cake pans), check for baking after 20 minutes. If you use a large bundt cake pan, start testing the cake after 35-40 minutes, as baking time could differ from oven to oven. The cake is ready when a wooden toothpick inserted in the middle comes out clean. Make sure not to over-bake.
 
Remove the cake from the oven, cool for 10 minutes, then turn the pan over onto a cooling rack. Allow cooling completely before serving.
Whisk together the glaze ingredients until smooth, then drizzle over the cake. You can also melt chocolate or sprinkle the cake with powdered sugar.

Store any leftover cake at room temperature, well wrapped, for several days. You can freeze the cake in an airtight container to keep it fresh even longer.

timeless linen & a gift for you

Just before we slipped into the holiday season, a beautiful package came in from Lithuania. A family-owned brand, La Petite Alice, sent me the gorgeous linen red dress for the holidays and beautiful home textiles. From clothing for women and children to home textiles and accessories, every piece of their shop is made with intention and care. Elegant designs, high-quality linen, and beautiful embroidery details make their products unique and perfect for every occasion. 

They have recently launched a completely new collection for Home, and below are some of my favorites. For a fresh new start of the year, we have a special gift for you - 15% off your next purchase. Just add code THEHUNGRYAPRON15 in your checkout. Make sure to show some love and follow their journey on Instagram and on their website www.lapetitealice.com/.

FAVORITE ITEMS FOR A SLOW START

This week, I am sharing with you a special recipe, all the way from Sweden. My dear friend, Sofia Nordgren, from The Nordic Kitchen, published her beautiful baking book just in time for the holidays, and I couldn't wait to get my hands on it and try her recipes!

The Nordic Baker is a plant-based book filled with delicious baking recipes divided by season. Across beautiful images, seasonal recipes, and stories, Sofia takes you on a unique journey of discovering Sweden and invites you to slow down and enjoy the mundane. Her approach to baking and cooking with nature in mind is really inspirational, inviting you to discover the Nordic lifestyle and great recipes. In her book, Sofia shares different recipes for different seasons - from breakfast ideas, recipes for bread, homemade granola, jams, to cakes and delicious sweet treats, the choice of recipes is exceptional.

If you are looking for a last-minute gift for a cook or foodie lover, this book will be a perfect gift. Grab a copy for yourself on the way, and discover beautiful recipes from Sofia's kitchen. The book is available on Amazon here. 

Today I am happy to share a special recipe from her book - Lussekatter or Swedish Saffron Buns. These soft, fluffy buns are rich in saffron flavour and decorated with raisins at each end. In Sweden, they are traditionally prepared on December 13, Santa Lucia (Saint Lucy) day. According to the Julian Calendar, December 13 was the winter solstice, the year's longest night. In Sweden and other Scandinavian countries, where the days are pretty short during the winter, St. Lucia's Day or "The Festival of Lights" is meant to bring hope and light during the darkest time of the year. In addition, it announces the Christmas season and the beginning of the holiday preparations.  In Swedish tradition, young girls wear a crown of candles and wake their families with these sweet saffron buns. In fact, the saffron gives them a golden colour and represents the light.

SWEDISH SAFFRON BUNS
RECIPE FROM THE BOOK THE NORDIC BAKER

INGREDIENTS

Makes 40 buns

150g vegan margarine, plus extra, melted for brushing

500ml plant milk, plus extra for brushing

1g (a pinch) saffron

135g caster, superfine sugar

50g fresh yeast

1/2 tsp salt

900g plain (all-purpose) flour, plus extra for dusting

80 raisins ( 2 raisins per bun)

100-200ml mulled wine, optional 

METHOD

Melt the margarine in a small saucepan set over a lo heat, then stir in the plant milk. Let the liquid cool until it's lukewarm (37 C/99F). Grind the saffron and 1 tablespoon sugar using a mortar and pestle. then add it to the milk mixture.

Crumble the yeast into a large bowl, then pour over the lukewarm milk and stir until the yeast is completely dissolved. 

Add the remaining sugar, the salt and about two-thirds of the flour to the bowl. Stir together until well combined and then work the dough in the bowl with your hands for 5-10 minutes, dusting over the remaining third of the flour as you knead. You are aiming for a smooth and slightly sticky dough. Shape the dough into a ball and nestle it into the bottom of the bowl, then cover it with a tea (dish) towel and place it in a warm place to prove for about 45 minutes. 

Line two baking sheets with baking paper. Tip the dough out onto a lightly floured surface and work it for a minute or so. Using your hands, roll the dough into a long sausage shape, then cut into 40 equal pieces. 

With open palms, roll each piece of dough on the work surface into a long sausage shape again, about 1 cm (1/2 in) in diameter. Curl the ends of each in opposite direction, forming an "S" shape. Place the buns on the prepared baking sheets and repeat with the rest of the dough to make 40 buns. Leave some space between them. Loosely cover the buns again and leave to prove for about 30 minutes.

Meanwhile preheat the oven to 220 C / 425 F / Gas 7. 

In a small bowl, cover the raisins in the mulled wine and leave to soak until the buns are proving. (optional)

Brush the buns with melted margarine and press a raisin into the swirls at each end. Bake one sheet of buns at a time in the middle of the oven for about 10 minutes until golden. Remove from the oven and transfer to a wire rack and loosely cover with a tea towel to cool. Best eaten fresh. 

Christmas at home 

with Sofia, the author of The Nordic Baker

In Sweden we celebrate Christmas on December 24th (Christmas Eve). I think the Christmas traditions in Sweden look a bit different depending on whom you are talking to. However, there are a few things that a lot of people do. The mornings are probably different in different families, but around lunch most people gather with family for a Christmas lunch - usually including a big buffet of all the Christmas food you can think of. At 3 o'clock almost everyone in Sweden turn on their TV to watch "Donald Duck and his friends celebrating Christmas" as it's called here, the proper English title is however From All of Us to All of You. It has been on Swedish tv since 1960 so it's indeed a tradition. Sometime after that Santa typically arrives in most families, at least if you have kids. After some gift opening many gather around boardgames, eat more Christmas food and perhaps watch another TV show.

For our family, we start the day with our toddler getting a gift in the Christmas stocking. Then we eat rice porridge for breakfast before heading out to take a walk or play in the snow (if any). Then we enjoy a Christmas lunch before watching Donald Duck. We usually drink mulled wine while watching it, and enjoy a saffron bun or two, and some gingerbread cookies. Then we play for a while before Santa knocks on the door. We don't give much gifts for Christmas, we usually stick to one gift each. After opening them we don't have much planned. We play, talk and just enjoy being together.

Hi, I am Mariangela, wife, mother of Cecilia, and owner of a blog Accade in Tavola. I am from Basilicata, from where I chase the beauty, or maybe she is the one who is looking for me. Pursuing everyday beauty allows me to express myself creatively and present what surrounds me the best - from food that I prepare with love every day to my home - hearth, and nest of my existence. You can find my recipes and stories on my blog Acccade in Tavola and follow my daily adventures on my Instagram.

I've always loved Christmas, and ever since I was a child, the holiday season was so special to me. It was the time of the great family reunions, the time to open presents and spend long days around the table with all the cousins. 

Christmas day was also the day when the house changed its appearance. We would use the prettiest tablecloths, special plates, and glasses that were hidden in the cupboards waiting for a special occasion, and I remember how much I enjoyed seeing the table dressed up for the party, so beautiful and different from most of the other days of the year.

It was also the time for the great preparations in the kitchen and traditional meals. Lucanian Christmas panzerotti was a must-have dessert, and its preparation officially marked the beginning of the holidays.
Everyone was included in its preparation, and for us, children, it was the moment where we played to be grown-ups and helped with tasks.

Like many in the South, Lucanian society remained on the matriarchy for many decades, and at that time, my grandmother was still there, and she was the head of the family.  She would take care of the ingredients list, then pass the task to my mother, who would go grocery shopping and prepare all the tools needed, and my aunt was in charge of frying.
I was about 8 years old, and we, kids, had the most challenging task: passing the dough through the pasta machine under the grandmother's watchful eye and carrying trays back and forth between the kitchen and the bedroom.

Christmas panzerotti were prepared for three families, which was not an easy task! I remember placing the trays and trays of those plump white panzerotti on my grandmother's blue and orange checked plaid, all in a row perfectly spaced from each other, each with small fork holes, ready to be taken back to the kitchen and dipped in boiling oil. The scent of grape jam mixed with chocolate, cinnamon, and the raw dough was so indulging, and we couldn't wait to try them!

The smell of fried food remained for days - soaking into curtains and furniture, but we didn't care. Impatiently, everyone would wait for the tasting moment, and the women who prepared them were happy that the dessert turned out perfectly. I invite you to try them out, following our traditional family recipe that you can find here.

The moment of preparation and the days preceding the holidays are those of great enthusiasm, excitement, and desire to do. Cooking for family and friends is undoubtedly an act of great love, but it is also a lot of work and long hours spent in the kitchen.
These are the days when we show off our best culinary skills, trying to surprise everyone by presenting a beautiful table and decorations.
If you ask me what the best way to approach the preparations without getting exhausted for the big day is, simple: Let people help you! Above all, preparations are the best part of any event, so invite people to join the backstage, prepare meals together, and have fun!

Italian version

 
Sono Mariangela, lucana, moglie e madre di Cecilia, rincorro la bellezza o forse è lei che viene a cercarmi. Attraverso di lei riesco ad esprimere il meglio di ciò che mi circonda, dal cibo che ogni giorno preparo con amore, alla mia casa, focolare e nido della mia esistenza. Ciao, sono Accade in tavola sui social e sul mio blog dove vi racconto di tutto questo e molto altro ancora.

Tra i miei ricordi da bambina quello del Natale è ancora vivo in me.

Era il momento delle grandi riunioni di famiglia, il momento per poter aprire i regali e trascorrere quelle intere giornate intorno ad un tavolo con tutti gli zii e i cugini che solo in quel giorno riuscivamo ad unire. Ma era anche il giorno in cui la casa cambiava aspetto, la comparsa di tovaglie mai viste, dei piatti e bicchieri chiusi per mesi nei credenzoni e ricordo che mi piaceva vedere quella tavola vestita a festa, diversa da tutti gli altri giorni dell’anno. Era il momento delle grandi preparazioni in cucina.

I panzerotti di Natale della tradizione lucana erano un must di queste festività, la preparazione di questo dolce, segnava ufficialmente l’inizio delle feste.
 
Per noi bambini era il momento del gioco a fare i grandi. Improvvisamente diventavamo elementi di un ingranaggio a catena che non poteva spezzarsi. Tutti eravamo indispensabili e ognuno aveva il proprio compito.

Tutto partiva dal capofamiglia ( la società lucana, come molte del sud, per molti decenni si è mantenuta sul matriarcato e a quel tempo c’era ancora mia nonna ) lei, si occupava della lista degli ingredienti, poi passava il compito a mia madre, colei che si impegnava a far la spesa, recuperare gli attrezzi da utilizzare e infine  il turno di quella che un giorno sarebbe diventata la sostituta della nonna, mia zia, sorella maggiore di mia mamma che si occupava esclusivamente della frittura, tutto il tempo davanti a questo calderone di olio bollente.

E noi bambini?
Avevo circa 8 anni e a noi spettava il compito più duro, quello del passaggio dell’impasto alla macchinetta sotto l’occhio vigile della nonna e di portare vassoi avanti e dietro tra la cucina e la camera da letto che aveva l’unico piano d’appoggio sufficientemente ampio, il lettone. Si preparavano panzerotti di Natale per tre famiglie, per nulla una passeggiata!
Su di un plaid a quadri, color blu e arancio (che tutt’oggi ricordo come se lo avessi ancora qui con me) poggiavamo vassoi e vassoi di quei cuscinetti bianchi paffutelli, profumatissimi di marmellata di uva, cioccolato, cannella e impasto crudo, tutti in fila perfettamente distanziati l’uno dall’altro, ognuno con dei buchini di rebbi di forchetta, pronti per esser riportati in cucina ed esser tuffati in olio bollente.

La cucina sembrava un laboratorio di apine laboriose, tutte intente tra concentrazione degli adulti e gli schiamazzi di noi bimbi.
L’odore di fritto permeava tende e mobili per giorni interi e poi il momento dell’assaggio che ci vedeva come cavallette impazzite di fronte ad enormi coppe e infine l’espressione soddisfatta delle donne di casa per l’operato ben riuscito.

Il momento dei preparativi e i giorni che precedono le feste, sono quelli del grande entusiasmo, fermento e voglia di fare. Cucinare per familiari ed amici è certamente un atto di grande amore ma è anche il momento di lungo lavoro ed ore trascorse ai fornelli.
Sono i giorni in cui mettiamo in mostra le nostre migliori doti culinarie, cercando di sorprendere tutti anche attraverso la presentazione di una bella tavola e qui ne trovate alcune tra le mie preferite.

Se mi chiedete Qual è il modo migliore di approcciarsi ai preparativi senza arrivare sfiniti al gran giorno, io vi rispondo:
Semplice, Lasciatevi aiutare!

Soprattutto, ricordate, I preparativi sono la parte migliore di ogni cena o pranzo ben riuscito ed è anche il momento dello stare insieme affinchè anche il dietro le quinte diventi un momento di divertimento.

I felt like Fall was rushing too fast this year, so instead of decorating early for Christmas (which is always very tempting, don't get me wrong), I enjoyed pumpkins and foliage just a bit longer.

I love creating beautiful table settings and playing with different objects, textures, and colors. Often, you don't need a lot to decorate your table beautifully. Simple linens and seasonal elements can elevate your table setting and make it unique. When decorating the table, I often get inspired by food and season, keeping the table setting simple yet interesting.

For this special occasion, I was inspired by the nature surrounding us. A few olive branches, pomegranates from our tree, mini pumpkins, and chestnuts mixed with beautiful Umbra plates from Pottery Jo and linen made the table look festive and in season.

A few suggestions for creating a simple, seasonal table

1. Take the elements out of your menu and use them as decor. Mini pumpkins, apples, pears, persimmons, and pomegranates are perfect decor for your Fall table. They are inexpensive and will give your table extra color and layers. Simply place them on your table for an elegant and seasonal table setting.
2. Choose linen in the palette - for a cozy, warm effect, choose earthy tones that go well with the seasonal decoration you choose.
3. Forage your greenery - even if you don't live in the countryside, you can forage branches from the nearest tree. They will add texture and color to your table and make it even more in season.
   

When creating the menu, I choose simple and seasonal, with pumpkin being the main ingredient for all my recipes. 

Pumpkin, Leek, and Potato Soup is one of my go-to recipes for the Fall and Winter. It's one of those recipes that you crave on a cold day, can be prepared in advance and enjoyed either alone with some garlic bruschetta or as a first dish.

METHOD

In a large pot, heat olive oil on medium heat. Add finely chopped leek and minced garlic. Stir and cook until tender. You may add a splash of warm water to prevent sticking to the bottom of the pan. Peel and cut squash and potatoes into 1cm cubes, then add them to the pan. Add vegetable broth or water, salt, pepper, and paprika. Cover and simmer until all the vegetables are tender.

Transfer into a high-speed blender and blend until creamy and smooth. You may need to do this in batches, depending on the size of your blender. You can use the immersion blender as well. Transfer back to the pan. If the mixture is too thick, add more water/broth for a thinner texture. Add more salt or pepper if needed. Serve warm, with a drizzle of olive oil and garlic bruschetta.
 
The soup can be prepared a day in advance and heated up just before serving.

Warm Winter Salad is one of my favorite easy dishes of the season. It's something we enjoy for lunch and dinner, creating a simple yet complete meal. Winter veggies, combined with salad, feta cheese, and pomegranate seeds, are an explosion of different tastes and textures, making this salad very interesting. It's consumed the best right away, while the veggies are still warm and crunchy.

Warm Winter Salad
with
Pumpkin, Potatoes, Feta & Pomegranate seeds
Marija Gvozdenovic

INGREDIENTS

Serves 4 - 6

1 medium butternut squash (800g -1kg)

500g baby potatoes ( you can use regular potatoes as well )

150g mixed fresh salad 

200g feta cheese

pomegranate seeds for decorating 

salt to taste

black pepper

extra virgin olive oil

METHOD
Preheat oven to 200C / 390F.
Peel the squash and cut it into bite pieces. Wash baby potatoes and cut them in half or four if too big. Place them on a baking tray lined with baking paper and drizzle olive oil on top. Sprinkle with salt and pepper. Use your hands to ensure all pieces are covered, then spread the veggies out in a single layer.
 
Roast for 20 minutes, until golden and tender. Allow cooling slightly before adding to your salad.
Arrange the salad by layering fresh greens of your choice (we love radicchio and corn salad combination, but regular salad or baby spinach can work as well). Add roasted potatoes and pumpkins, feta cheese cubes, and pomegranate seeds. Add a sprinkle of salt and drizzle with olive oil, and lightly toss for ingredients to combine. Serve immediately. 
I suggest arranging the salad just before serving.

Deep dish savory pie is buttery and flaky, filled with sauted radicchio, pumpkin, and smoked scamorza cheese. It's served the best the day after or a couple of hours after the baking as the waiting time helps the filling set.

Deep dish savory pie with pumpkin, Radicchio 
and iTALIAN SCAMORZA CHEESE
Marija Gvozdenovic

INGREDIENTS

Serves 8-10
Diameter 26cm                

For the crust

320g all-purpose flour

160g butter, cold from the fridge

1 tbsp fine salt

100 ml ice cold water

FOR THE FILLING

1 yellow onion

400g pumpkin

2 medium radicchio

1/4 cup white wine (optional)

250g smoked scamorza

2 eggs 

salt to taste

black pepper to taste

extra virgin olive oil

1 egg yolk + 1 tbsp milk for brushing

sea salt crystals for sprinkling (optional)

METHOD

Prepare the crust:
In a bowl, mix flour and salt. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps; it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Divide dough in half. Flatten each half into 2cm thick discs using your hands. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare pumpkin:
Wash and peel your pumpkin, then slice it into 1cm cubes. Cut half of the yellow onion into cubes. In a medium pan, add 2 tbsp olive oil and heat on medium heat. Add in chopped onion and cook for 2-3 minutes until softened. Add pumpkin, a splash of warm water, and season with salt and pepper—cover and cook on low-medium speed for 10 minutes or until softened. Leave to cool before adding to the rest of the filling.
 
Prepare radicchio:
Wash radicchio, then trim off and discard any brown part of the stem end of the radicchio. Feel free to discard any outer leaves that are not as fresh. Cut the second half of the yellow onion into cubes. In a large pan, add 2 tbsp olive oil and heat on medium heat. Add in chopped onion and cook for 2-3 minutes until softened. Add radicchio, and saute for a couple of minutes. Add 1/4 cup of white wine and let it cook over medium speed without covering it so the wine can evaporate. Season with salt and pepper and add a splash of water if needed. Radicchio will be tender after 10-15 minutes. Leave to cool before adding to the rest of the filling.

Prepare the filling:
In a large bowl beat 2 eggs. Season with salt and pepper, then add scamorza cheese that you have previously cut into cubes. Add in radicchio and pumpkin. Stir until combined.

Prepare the pie:
Preheat your oven to 180 degrees Celsius (350 F).
Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan (make sure to grease it and flour it properly if needed). Trim any extra dough and save it for decoration. Pour in the filling.
Roll out the second half of the dough, using the same method as before. Cover the filling with the second half of the dough and seal the edges. Mix 1 egg yolk with 1 tbsp milk. Brush the pie with egg yolk mixture, then sprinkle with sea salt crystals. Bake for 50-60 minutes at 180 degrees Celsius (350 F) or until golden brown. Remove from the oven and let cool before serving.
You can prepare the pie one day in advance. You can store it in an air-tight container in the fridge for up to 3 days.