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June 19


Saint of the day:
Saint Romuald

Saint Romuald’s Story

In the midst of a wasted youth, Romuald watched his father kill a relative in a duel over property. In horror he fled to a monastery near Ravenna. After three years, some of the monks found him to be uncomfortably holy and eased him out.

Romuald spent the next 30 years going about Italy, founding monasteries and hermitages. He longed to give his life to Christ in martyrdom, and got the pope’s permission to preach the gospel in Hungary. But he was struck with illness as soon as he arrived, and the illness recurred as often as he tried to proceed.

During another period of his life, Romuald suffered great spiritual dryness. One day as he was praying Psalm 31 (“I will give you understanding and I will instruct you”), he was given an extraordinary light and spirit which never left him.

At the next monastery where he stayed, Romuald was accused of a scandalous crime by a young nobleman he had rebuked for a dissolute life. Amazingly, his fellow monks believed the accusation. He was given a severe penance, forbidden from offering Mass, and excommunicated–an unjust sentence that he endured in silence for six months.

The most famous of the monasteries Romuald founded was that of the Camaldoli in Tuscany. Here began the Order of the Camaldolese Benedictines, uniting the monastic and eremetical lives. In later life Romuald’s own father became a monk, wavered, and was kept faithful by the encouragement of his son.





St Romuald

(d. 1027, Val di Castro, Italy) (Relics: Fabriano, Italy)


Chiesa di San Biagio e Romualdo

(Church of Saint Blaise and Romuald)

Piazza Daniele Manin 12

60044 Fabriano, Italy

*St Romuald was originally buried near the monastic cell in which he died in Val di Castro. In 1466 his body was found incorrupt; therefore,

in 1481 his remains were brought to the nearby city of Fabriano. Today his relics rest within the crypt of this church.



It is peach season in Italy! So today we will be honoring our saint with an Italian peach treat.
I love this recipe, every time I make it people make such a fuss over these soft little cookies.
There are many ways to make this treat, but I like mine on the smaller side filled with pudding only.
Some people mix the flavors with jam and pudding or chocolate and pudding, it is whatever you like.
Some people dip their peaches in only a peach color and others dip in yellow and even green...just have fun and enjoy!

Pesche Con Crema (Peaches with Cream)


For the Pastry Cream

  • 2 cups whole milk

  • Zest of 1 lemon, removed in large strips with a vegetable peeler

  • 4 large egg yolks

  • 3/4 cup sugar

  • 1/4 cup unbleached all-purpose flour

For the Dough

  • 3 3/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3 large eggs

  • 3/4 cup sugar

  • 3/4 cup milk

  • 1/2 cup (1 stick) unsalted butter, melted and cooled

  • Grated zest of 1 lemon

For Assembling Peaches

  • 1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps

  • Red and yellow food coloring

  • 1 cup sugar, or more as needed for coating

  • Fresh peach leaves or decorative sugar or chocolate leaves or mint leaves

  • Peach Jam (opt. 1/2 jam 1/2 cream filled cookie)


Make the pastry cream:

  1. In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.

  2. Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.

  3. Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.

Make the dough:

  1. In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.

  2. Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.

  3. Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.

  4. Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.

Assemble the peaches:

  1. While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.

  2. Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.

  3.  Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.

  4. Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.

Note: I like making my peaches a day a head to they can soak in the flavors


Sponge Cake Version


For the Cake Batter:

  • 5 large large eggs

  • 1 cup sugar

  • 1 teaspoon baking powder

  • 1 cup 00 flour or all purpose flour

For the Cream:

  • 3 3/4 cups milk (900 ml)

  • 1/2 cup heavy cream (100 ml)

  • 1 cup sugar (300 gr)

  • 3/4 cup corn starch (100 gr)

  • 10 egg yolks

  • 1 teaspoon vanilla extract

  • 1 lemon, peel only

For Garnishing:

  • Alkermes liqueur, or Aperol or a mix of Grenadine and Rum, or other red liquids that you prefer

  • sugar

  • leaves for decorations


For the Cream:

  1. In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.

  2. In a pot, add all the dry ingredients and mix well.

  3. Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.

  4. Add the lemon peel and continue to stir non-stop.

  5. After about 7-8 minutes, the mix will begin to thicken and form a cream.

  6. Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and continue to stir for another 30 secs.

  7. Stir occasionally while the cream is cooling off.

  8. Once you remove the cream from the stove, transfer to a cooling pan and cover the entire surface of the cream with plastic wrap so that a skin will not form.

For the Cakes:

  1. Pre-heat the oven at 350F.

  2. In a stand mixer add the eggs and sugar.  Mix for about 15 minutes or until ribbons form.

  3. Add the baking powder and the flour and mix well.

  4. Take a Half Ball Silicone baking mold and fill each half ball with the mix (about 1/4 cup). Fill until 1/2 from the top.

  5. Bake the mix for about 18 mins.

  6. Let the half balls cool off.

  7. Take each half ball and cut the top. Carve the center of each half ball about 3/4 inch.

  8. Fill each half ball with a generous amount of custard cream. 

  9. Attach two half balls to form a ball with a little cream coming out from all sides.

  10. Dip each ball in the Alkermes.

  11. Sprinkle some sugar all over the peaches and garnish with leaves.

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Crostata di Pesche Amaretti - Peaches Amaretti and Cream Pie 


Pastry Dough:

  • 3 eggs

  • 150 g of sugar

  • 120 g of sunflower oil

  • 500 g of flour

  • 1 teaspoon of baking powder



  • 2 eggs

  • 75 g of sugar

  • 25 g of corn starch

  • a piece of lemon peel

  • 500 ml of milk


  • 8-10 Peaches in syrup

  • 8-10 amaretti cookies


Preparing the cream:

  1. In a saucepan, pour the milk, add a piece of lemon peel and bring it to the stove.

  2. In a separate pot we break two eggs, add sugar and cornstarch. 

  3. With a whisk, mix well and when the milk is hot, remove the lemon peel. 

  4. Slowly add the hot milk to the mixture, always stirring.

  5. Stir until the cream becomes thick. Mix continuously to prevent it from scorching.

Preparing the shortcrust pastry:

  1. In a bowl beat 3 eggs, add sugar, sunflower seed oil and baking powder

  2. Mix and add flour little by little.

  3. Knead on the table until the mixture is nice smooth and does not stick more to the fingers.

  4. Prepare a round pan, oil  and flour.

  5. Divide the dough into two and roll out the pastry rounds. 

  6. With a knife, cut the edges around the tart tin.


Making the tart:

  1. Pour the cream on the tart and level with the spoon.

  2. Core the peaches. 

  3. Now for every peach, take a macaron and place it inside the peach like it is the peach's stone. 

  4. Put all the peaches together with the macron in a circle on the tart tin and one in the center. Always with the amaretto facing down.

  5. Take the other half of the pastry and spread over the top. Arrange it as a lid, let's lower the dough on the surface, following the shape of the peaches. 

  6. Then cut the excess of dough off around the edges with a knife. 

  7. With the handle of a spoon we press a little 'along the edges to close the tart with cream.


  1. Bake for 40-45 minutes at 180 °C / 350 °F. 

  2. Baked peaches and macaroons tart, as promised has the shape of a beautiful flower, dusting with powdered sugar and let it cool a few minutes.

  3. Cut a slice, taste, and enjoy!


Crostata di Pesche Amaretti - Peaches Amaretti and Cream Pie 
Kelley's spin on this recipe!


Pastry Dough:

  • 2 cups all-purpose flour

  • 1 cup of almond meal or almond flour

  • 1.5 cups cold butter, cut into pieces, or use a cheese grater 

  • 1/2 cup (65g) granulated sugar

  • 4 egg yolks

  • 1 tsp vanilla



  • 6 egg yolks

  • 3/4 cup sugar

  • 1/3 cup all-purpose flour

  • 1 ounce cornstarch

  • 2 1/4 cups whole milk

  • 1 1/2 teaspoons vanilla extract

  • zest of an orange or a lemon

  • 1 TBSP vanilla


  • 8-10 Peaches in syrup or fresh that have been poached in sugar water.
    Don't toss the sugar water from poaching. Serve in a peach sangria, yum! 

  • 8-10 small hard amaretti cookies (enough for each peach)


Preparing the cream:

  1. Beat the yolks with the sugar until very light & fluffy ...
    this will take a few minutes (in a mixer).

  2. Add the flour and cornstarch to the yolk mixture.

  3. In a large saucepan over medium heat, bring the milk, 
    vanilla & zest of an orange to a boil slowly

  4. Once the milk is heated remove the zest unless it is super fine in size

  5. Temper the eggs so they don't scramble
    (add a little of the hot milk to the eggs)

  6. Add the yolk mixture while beating until smooth.

  7. Over low heat, cook until thickened, stirring all the time.

  8. Remove from heat and let cool completely.

Preparing the shortcrust pastry:

  1. Mix everything in the food processor until blended

  2. Divide into two balls and wrap in plastic wrap

  3. Rest dough and let it chill for about 20 minutes

  4. When ready roll out, forming a circle. I like using plastic wrap on the bottom and top of my dough so it doesn't stick. If the dough is being difficult place it back into the refrigerator to chill. Doughs are easier to work with when they are cool not cold.


Making the tart:

  1. Line the bottom of the tart pan with parchment paper (cut a circle)

  2. Place the dough on the tart pan and work until smooth.
    (I use the plastic wrap to help smooth the dough out. Just lay the wrap on top of the dough and smooth the dough out.)

  3. Pour the cream on the tart and level with the spoon.

  4. Add the hard almond cookies to the peaches. (they are very flavorful and they will soften once cooked)
    Place a macaron inside the peach like it is the peach's stone. 

  5. Put all the peaches together with the macron in a circle on the tart tin and one in the center. Always with the amaretto facing down.

  6. Roll out the 2nd piece of the dough 

  7. Place the pastry dough over the top of the tart. Arrange it as a lid, and lower the dough on the surface, following the shape of the peaches. 

  8. Place air holes in the top of the crust with a tooth pick

  9. Then cut the excess of dough off around the edges with a knife. 

  10. With the handle of a spoon press a little 'along the edges to close the tart with cream.


  1. Bake for about 45 minutes(+) at 180 °C / 350 °F. 

  2. Baked peaches macaroon tart, as promised it has the shape of a beautiful flower, dust with powdered sugar and let it cool a few minutes.

  3. Cut a slice, taste, and enjoy!

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