Daniela Ingrosso

Daniela Ingrosso

Daniela (Dani) grew up in Lecce, Italy where her grandmother shared traditional recipes and family culinary secrets passed down through the generations, instilling a passion in Dani for cooking. At the age of 18 she began studying Chinese in college and after completing her masters degree, moved to Beijing before ending up in Shanghai where she has been for over half a decade. She spends much of her time sharing her family’s culinary traditions through her blog “Expat Cucina” and hunting down the ingredients readers will need to cook her delicious recipes.

Monday, 30 January 2017 19:49

Whole-Wheat Spaghetti with Edamame Pesto

Whole-Wheat Spaghetti with Edamame Pesto

This is a super healthy, quick and tasty pasta dressed with edamame pesto that you can give a try.

Whole Wheat Spaghetti with Pesto and Garlic Shrimp

Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

The frosting is made with cream cheese, cinnamon and ginger–a combination that I found addictive.

Saturday, 25 October 2014 05:43



I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.

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