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Tamara Rigo

@tamararigo

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Pastry Chef
Daughter of the Dolomites 🏔️
Bella Italia ° Los Angeles

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Dreamiest Night at the fabulous Downridge Estate! @maisonvalentino & @mytheresa.com trusted me to create the literal sweetest part of it and i’m honoured to have done so!

When the assignment said: “Grandma Style Desserts in a Secret Garden setting” - i knew they had called the right one! 🍀🪻🫶🏻 special Shoutout to @chiekohidaka for taking me on a tour and sourcing the wildest Fruits and Flavors around the markets of Los Angeles!

Some behing the scenes and grateful for such teamwork supported by the one and only multitasking and Tower Creator @kumeeks 🫶🏻

CIAO CIAO & keep on dreaming out there! 🤍

#beverlyhills #dessert #food #pastry taken in Beverly Hills, California by @tamararigo

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4 months ago

My Sunday Kind of Love. September is about to end, season is changing, we get figs, squash, warm Spices and much Love! Off to a new Week of this! 🍂🍁🍃 taken in Los Angeles, California by @tamararigo

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20 days ago

Deciding between Dessert and Flowers, until you realize you can have both in one Bite 😉 SWEET MONDAY 🫶🏻

#desserts #baba #pastry #pastrylove #vintage by @tamararigo

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5 days ago

Weekend Recap - Quickest but most delicious simple apple Cake, just before dinner so we don’t risk going out hungry! 🤫♥️

Recipe:

300 gr All Purpose Flour
4/5 Gala or Opal Apples (thin slices)
250 gr sugar (white or Brown)
3 whole eggs
70 gr melted Butter (sub with Olive Oil eventually)
200 ml Milk or Buttermilk (Apple Juice or Dairyfree if avoiding Dairy)
16 gr Baking Powder
1 lemon Zest
Pinch of Salt
Pinch of Cinnamon, Nutmeg, Vanilla or Cardamom. Whatever inspires you today!

Method: Whip Eggs and Sugar, add Butter or Olive Oil, add Flour, Spices and Baking Powder. Incorporate lukewarm Milk. Mix In Apples at the end, pour in Pan or Mold and sprinkle with a tiny bit of Sugar and Almonds or Nuts (if wanted). Bake at 165C or 340F for about 40 minutes. Test and eventually add 5 more minutes. Enjoy with Gelato or a Drizzle of Honey. Survive the Week until your next bake Day! ❤️🍎

CIAO CIAOOOO stay Sweet! 😉 taken in Beverly Hills, California by @tamararigo

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a month ago

AUGUST Bakes between Hollywood & the Dolomites:

(Ps. Whatever you do - do it because you LOVE IT! - I LOOOOOVE IT!) 🍀❤️🙏🏻

• went “Wild-Strawberry-picking” and made swiss Rollcake and Grappa 🤫
• Made a giant Zopf with the one & only @callebautchocolate @maple_hill_chocolate_lady
• Fav Apricot Preserve
• Cinnamon Buns/Roses/Kanelbullar call them whatever you want but so Tasty!
• New projects happening soon!
• Conchas for my Latino Gang 💃🏼💃🏼💃🏼
• Australian Anzac Cookies
• Veneziana with a Twist / Orange & Crema, with Streusel
• The ONE & ONLY Tiramisuuuuuuu
• Mega Linzer for @acdreak 🫶🏻
• Best Scones ever because i love Scones & Scotland! taken in Los Angeles, California by @tamararigo

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a month ago

Summer in the Dolomites!

Found my slice of Paradise where the Mountains touch the Skies. This is where i’m from and let me show you, it’s stunning!

Sending Love and a Jodel! Xo Heidi!

#dolomiti #dolomites #sanvigilio #naturelovers taken in LA PLI by @tamararigo

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2 months ago

MY KIND OF CHIC OVER THE YEARS! ❣️ taken in Around The World by @tamararigo

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2 months ago

When Life gives you Lemons ... (and you're sick of Lemonade)... MAKE LEMON POSSET! 🍋🍋🍋

Quick & Easy Recipe below!

- 460 heavy cream
- 120 sugar
- 70g freshly sqeezed Lemon Juice

*** Cream and sugar to a soft boil for 2 minutes. Take off the heat - set aside for 5 min and add lemon juice. Pour into your carved Lemon Halves or cups and store in the fridge until fully set (min. 4 hrs but best overnight). Whip a quick merengue using 90g of egg whites (ca. 3 eggs) & 130g of castor sugar. Flambé if desired and enjoy immediately!
Serve ice cold or even frozen for the best experience! XoXo <3

ITA:
- 460 g di panna fresca
- 120 g di zucchero
- 70 g di succo di limone fresco

*** Portare la panna e lo zucchero a ebollizione a fuoco lento per 2 minuti. Togliere dal fuoco, lasciare riposare per 5 minuti e aggiungere il succo di limone. Versare nel limone oppure coppetta e conservare in frigorifero fino a quando non sarà completamente rappreso (minimo 4 ore, meglio una notte). Montare la meringa usando 90 g di albumi (circa 3 uova) e 130 g di zucchero semolato. Flambé a piacere e Voilà!
Servire freddo (anche congelato) per un dolce freschissimo e super veloce!
UN ABBRACCIOOOOO <3 taken in Los Angeles, California by @tamararigo

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2 months ago

Quite a late - June’s Best Post but here we are!
BAKE ME HAPPY! 🫶🏻 ps Bikini Season —> let’s talk next year! 🤌🏻🤌🏻😉

Dessert Pastry California Chef Bakery Sweets Chocolate by @tamararigo

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3 months ago

PLUM PIE - Happy 4th of JULY! 🥧🌱💜

Tart, Sweet and Oh-so-Flaky!
Easy Puff Pastry:

• 180g All Purpose Flour
• 165g cold Butter, cubed
• 2g salt
• 78g Ice Cold Water

Sprinkle with:
• 50g sugar
• 20g almond flour
• 20g All purpose Flour

Top with your favorite Fruit - thinly sliced. Fold excess puff pastry, sprinkle with a little sugar. Bake at 180C - 350F for 35 to 45 minutes.

#dessert #galette #pastry taken in Los Angeles, California by @tamararigo

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3 months ago

Blessed by every day Sunshine - adding some Love, CALIFORNIA blooms! Blackberries, Passionfruit, Citrus, 100000 types of tomatoes, almonds, stonefruit tasting like heaven and much more. Find me on the Farm! ☀️

#slowlife #dolomites #gardening #growyourfood taken in Temecula, California by @tamararigo

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4 months ago