Level: Stagier

Happy New Year, my dear Scoolinary friends!
Feliz Año Nuevo, mi Scoolinary amigos! 🎉
I hope you had a pleasant end of the year and a dynamic start to the new one. I know that some of you — especially in Italy — are still celebrating… lucky you! 🇮🇹✨
I decided to slow down a bit at the end of the year: posting less, reflecting more on life and food 🙂
That said, I definitely didn’t slow down on cooking… and I also took quite a few photos. So now feels like the perfect moment to share the first one of 2026.
I’ve seen the new courses launched in January — wow, once again, such a great collection!
In December, I spent some time with the American–Italian course, and I absolutely loved it. I cooked several recipes, and I really enjoyed how Joe shares little insights about the Italian community in the US. ❤️
For me, this course is definitely in my Top 3 Scoolinary courses, right after the Neapolitan course (my all-time favourite!) and Antonio Bachour croissant course 🥐
To start the year, I’d love to share something very close to my heart: Hungarian bejgli 🇭🇺
Some of you from Eastern Europe might know it, it’s the most traditional Christmas cake in Hungary. A rolled pastry filled with walnuts and/or poppy seeds.
This year I had to make it twice, because my family loved my little twist on it:
🍊 orange zest mixed into the walnut filling
🍓 raspberries added to the poppy seed filling
A delicious way to welcome the new year 💛