Today’s comfort food. It’s the Candelora, crepes are the recipe for the holiday. I rarely see people make crepes at home. I did an old school recipe from the hills outside of Pistoia, using chestnut flour, ricotta with walnuts and honey. The other recipe, on my newsletter today is pasta with ricotta and spinach. One of the first recipes I learned while working in a restaurant in Fiesole 40 years ago. recipe on the newsletter.