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Team Selection: IMPASTIAMO's Christams Recipes

Holidays are just around the corner, and before we take a break to enjoy time with our friends and family, we wanted to share IMPASTIAMO's Christmas Recipes with you 🎄

As the holiday season approaches, we can almost smell the comforting aromas of festive kitchens and hear the joyous laughter of friends and family gathering. Before we immerse ourselves in these heartwarming moments, we're excited to share something special with our cherished community of food lovers—IMPASTIAMO's Christmas Recipes.

Get ready to embark on a culinary journey that not only tantalizes your taste buds but also brings the warmth of shared meals and the magic of the season right to your table. Join us as we unwrap the deliciousness and make this holiday season truly unforgettable with IMPASTIAMO's Christmas Recipes.

Silvia's Pizzoccheri Valtellinesi

A dish of Pizzoccheri Valtellinesi

Pizzoccheri Valtellinesi is a hearty and satisfying dish, perfect for cold weather. Buon appetito!


  • 1 cup buckwheat flour

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup water

For the Filling:

  • 3 medium potatoes, peeled and sliced

  • 2 cups Swiss chard or savoy cabbage, chopped

  • 1/2 cup unsalted butter

For the Sauce:

  • 1/2 cup unsalted butter

  • 2 cloves garlic, minced

  • 1 cup whole milk

  • 1 cup fontina cheese, grated

  • 1 cup parmesan cheese, grated

  • Salt and black pepper to taste

  • A pinch of nutmeg


1. Make the Pasta:

  1. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt.

  2. Gradually add water, mixing continuously until the dough comes together.

  3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth.

  4. Roll out the dough into a thin sheet and cut it into wide strips to form the pizzoccheri pasta.

2. Prepare the Filling:

  1. Boil the sliced potatoes in salted water until they are just tender. Drain and set aside.

  2. In the same boiling water, blanch the chopped Swiss chard or savoy cabbage for about 3 minutes. Drain and set aside.

3. Cook the Pasta and Assemble:

  1. Cook the pizzoccheri pasta in a large pot of salted boiling water until al dente.

  2. Drain the pasta and mix it with the boiled potatoes and blanched greens.

4. Make the Sauce:

  1. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.

  2. Pour in the milk and let it heat through.

  3. Gradually add the grated fontina and parmesan cheeses, stirring continuously until melted.

  4. Season with salt, black pepper, and a pinch of nutmeg.

5. Combine and Serve:

  1. Pour the cheese sauce over the cooked pasta, potatoes, and greens.

  2. Gently toss everything together until well coated.

6. Finish and Enjoy:

  1. Serve the Pizzoccheri Valtellinesi in individual plates.

  2. Optionally, add a bit more grated cheese on top.

  3. Enjoy this comforting and flavorful dish while it's hot!


Agnese's (Kiwi) Tortelli di Zucca Mantovani

Tortelli di zucca

Tortelli di Zucca Mantovani brings a taste of Italy's rich culinary tradition to your table. Perfect for a cozy dinner or a festive gathering, this dish is a delightful blend of sweet, savory, and creamy flavors.


  • 200g Flour (a mix of regular and semolina for consistency)

  • 2 Eggs

For the filling:

  • 900g Mantovana pumpkin (or Delica variety)

  • 100g apple mustard

  • 50g amaretti

  • 60g Parmigiano Reggiano

  • Salt

  • Nutmeg

For the sauce:

  • Butter and grated Parmigiano Reggiano


  1. Dough Making: Mix flour with eggs to form a smooth dough. If it's too hard, add a little water. Wrap the dough in cling film and let it rest.

  2. Filling Preparation: Bake pumpkin slices (unpeeled) at 180°C for an hour. Once softened, peel and blend with amaretti and mustard. Season with Parmigiano, nutmeg, and salt.

  3. Assembling the Tortelli: Roll the dough thinly and place small heaps of filling. Cover with another layer of dough and cut into tortelli shapes.

  4. Cooking: Boil in salted water for 2-3 minutes, then drain.

  5. Serving: Dress with melted butter and a generous amount of grated Parmigiano Reggiano.


Agnese's Italian Butter Christmas Cookies

A selection of butter cookies

These simple and delicious butter cookies are perfect for adding a touch of Italian charm to your Christmas celebrations.


  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • Sprinkles or colored sugar for decoration (optional)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy.

  3. Add Vanilla Extract: Stir in the vanilla extract, mixing well.

  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.

  5. Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

  6. Shape Cookies: Take small portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheet, leaving space between each.

  7. Decorate (Optional): If desired, you can press each cookie gently with a fork or add sprinkles or colored sugar for a festive touch.

  8. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

  9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  10. Serve: Once cooled, these buttery Italian cookies are ready to be served. Enjoy with a cup of your favorite hot beverage!


Tania's Baileys Hot Chocolate

Cups of hot chocolate

Elevate your cozy evenings with the irresistible charm of Baileys Hot Chocolate. This decadent blend of rich cocoa and the smooth notes of Baileys Irish Cream creates a luxurious, warming beverage that's perfect for indulgent moments by the fireside.


  • 2 cups milk

  • 1/2 cup heavy cream

  • 1/3 cup good quality dark chocolate, finely chopped (or chocolate chips)

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons sugar (adjust to taste)

  • 1/4 teaspoon vanilla extract

  • 1/4 cup Baileys Irish Cream (or more to taste)

  • Whipped cream, for topping (optional)

  • Chocolate shavings or cocoa powder, for garnish (optional)


  1. In a saucepan over medium heat, combine the milk and heavy cream. Heat the mixture until it's hot but not boiling.

  2. In a separate bowl, mix together the chopped dark chocolate, cocoa powder, and sugar.

  3. Gradually whisk the chocolate mixture into the hot milk and cream until the chocolate is completely melted and the mixture is smooth.

  4. Stir in the vanilla extract.

  5. Remove the saucepan from heat and stir in the Baileys Irish Cream.

  6. Taste the hot chocolate and adjust the sweetness if necessary by adding more sugar.

  7. Pour the Baileys hot chocolate into mugs.

  8. Optional: Top each mug with whipped cream and garnish with chocolate shavings or a sprinkle of cocoa powder.

  9. Serve immediately and enjoy your delightful Baileys Hot Chocolate!


Tatiana's Banana Bread

A loaf of banana bread

Indulge in the comforting aroma of freshly baked banana bread with this easy-to-follow recipe. A perfect blend of ripe bananas and warm spices, this moist and delicious treat is a delightful way to savor a classic homemade favorite.


  • 2 to 3 ripe bananas, mashed

  • 1 teaspoon lemon juice (to prevent browning of bananas)

  • 1/2 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon (optional)

  • 1/2 cup chopped nuts (walnuts or pecans), optional

  • 1/2 cup chocolate chips or chunks, optional


  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

  2. In a small bowl, mash the ripe bananas with a fork. Add the lemon juice and stir to combine.

  3. In a large mixing bowl, melt the butter. Allow it to cool slightly.

  4. Add the mashed bananas, vanilla extract, sugar, and eggs to the melted butter. Mix until well combined.

  5. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon if using.

  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; it's okay if there are a few lumps.

  7. If desired, fold in chopped nuts and chocolate chips or chunks into the batter.

  8. Pour the batter into the prepared loaf pan, spreading it evenly.

  9. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  10. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

  11. Once completely cooled, slice the banana bread and serve. It's delicious on its own or with a smear of butter.

  12. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.


In person and online cooking classes.

Online or in person private classes are available and fully customizable.

Whether it's a birthday celebration, a work retreat, or a date night, let us set up a private cooking class for you with any chef around the world. 

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