Hello again! I’m so excited to share that my Levornese Almond Custards (Scodelline) are in the April 2014 issue of Cucinare Bene magazine, a special Italian Passover treat among tons of Easter treats (in Italian! But for all the English speakers, I had already posted this recipe here, last year).

Cucinare.Bene.Scodelline.Passover Almond Custards by DinnerInVenice2014 (1)

I am also in the new Spring issue of Joy of Kosher magazine, with a feature on Cooking with Wine, where I really tried to crunch in  everything you need to know about the topic, from techniques, tips, substitutions and recipes, to cool wine gadgets!

alessandra rovati JOK article Spring 2014


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  1. Jody Steinberg says:

    Grazie per le ricette, Alessandra! Auguri per una Pasqua Cascer e felice!

  2. I made these last year (using the lemon peel). Just wonderful!

  3. Great recipe! And wonderful wine info…

  4. I remember wanting to try these and I love the wine article in the mag, great job as always.

  5. What a great recipe, I love it that you have a passover recipe in with all the Easter ones!

  6. Congrats! What accomplishments! Do you use a special software for that Joy of Kosher article or did they do all that neat formatting and colors?

  7. You go, woman! What a kiddush Hashem, and you kept it real.

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