BBQ season is finally here… or at least it should be! Despite the quirky weather, we are ready for the summer BBQ parties in all-Italian style. Let’s start by preparing grilled zucchini and peppers, and baked crushed potatoes to be served beside a tasty piece of meat.

If this summer you happen to be in Apulia (South Italy) and you would like to try a local meat BBQ accompanied by crushed baked potatoes, don’t miss a stop in a macelleria ( butcher’s shop ) – restaurant in one of the charming towns of the Itria Valley like Cisternino or Locorotondo. The original recipe of this potato dish requires being cooked under the hot ashes of the fireplace, wrapped in aluminium sheet. We are showing you an easier version to make at home without losing the distinctive taste of this side dish.

🍷Francesca & Marinella🍴

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Continue reading “A Mediterranean Twist to your BBQ” →

The colour of this Spumante wine from theValdobbiadene area, in the northeastern corner of Italy, is a delicate pink with violet reflexes, while the nose is fruity with red and blue stone fruit.

You can enjoy La Gioiosa Spumante Rosea Brut either as a welcome drink or to be served in an afternoon aperitif.

To enhance the freshness of this sparkling Spumante , we have paired it with a light salmon and avocado tartare. Cin Cin!

*This wine is imported to Denmark byVinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

🍷Francesca & Marinella🍴

Continue reading “Matching Italian Food and Wine: Avocado and Smoked Salmon Tartare – La Gioiosa Spumante “Rosea Brut”*.” →

The Pastiera is a traditional Neapolitan cake that can’t be missed on the table in Naples and its surrounding area, especially during Easter. Most likely, the cake you’ll eat during Easter won’t be the one you prepared, but rather the one that a friend of yours, or a neighbour, offered to you. It is in fact tradition to give the Pastiera as a present to the ones you care for. As the process of preparing the Pastiera is fairly long, but not complicated at all, you have to begin making it on the Thursday (or Friday) before Easter. This way, you will have all the time to go visit your friend with a fragrant Pastiera and wish him Happy Easter!

Many thanks to our friend Francesca from Naples, (@asheepinthekitchen), for revealing us the secrets to prepare a traditional Easter Pastiera.

🍷Francesca & Marinella🍴

Continue reading “A Classic Italian Easter Cake from Naples: La Pastiera” →