Once a year Copenhagen hosts the Copenhagen Cooking and Food festival, where a huge number of extraordinary culinary experiences occur. Last Sunday, I was wandering through Frederiksberg (a small city in the suburbs of Copenhagen) looking for unique food experiences, and I came across a lovely Italian spot I had never seen before. I followed my Italian heart and I entered the place. Dal Forno (Værnedamsvej 9, 1819 Frederiksberg C) opened its doors in May and it is a Focacceria belonging to Famo, a firma owning a group of Italian restaurants in the Copenhagen area.
That day, I had the power to choose from many different type of focaccie and pizze. I chose, fascinated by the liberty of choice I had, a pizza with courgette, flavoured with mint and lemon, and the Sfincione. The Sfincione is a typical Sicilian Street Food. It is a simple bread-focaccia made even more delicious by adding a tasty condiment prepared with anchovies, onions, tomatoes, crumbled bread and freshly grated Pecorino cheese.
I also got to taste their fragrant Italian Treccia, a sweet bread enriched with chocolate chunks, either dusted with icing sugar or sweetened with granulated sugar. This soft delicacy is prepared from scratch by Gaetano, a chef who recently arrived in Denmark from Lampedusa, a Sicilian island. The Treccia, accompanied by an Italian Espresso, is a real dream!
At 3 o’clock in the afternoon, chef Carlo transforms the Focacceria into a delicious-smelling Pizzeria. He tosses the pizza dough in the air, to prepare a real Italian Round Pizza. You won’t be disappointed, as the pizza is prepared according to a Neapolitan recipe. This recipe plans to let the dough rise for 24 hours before making it.
Thanks to Gaetano for sharing the recipe of Treccia with us. Scroll down to find the method.
Mozzarella and Tomato Sauce Pasta is present in every collection of staplerecipes that the Italian families use to prepare when trying to give an extra twist to a simple tomato sauce. Take a look at the video below and let’s prepare this cheap and easy recipe together.
We have to thank Chilometro 5 Pasta for making us taste these spaghetti. This pasta is made with high quality cereals, cultivated and stone- ground in an old mill in Vicenza, Veneto region.
This week, from our colourful box of EatGrim Shop Food, we picked up some juicy plums to prepare an Italian Crostata filled with Frangipane cream. Frangipane is an almond-based cream and created by an Italian noblewoman and member of the Frangipani family. Its sweetness goes very well with the acid-sweet flavour of the plums in our week’s Crostata.
This summer, thanks to Erin from the Oregon girl around the world blog, we got to know the online shop EatGrim Shop Food. The company’s mission is to be sustainable, creating a new quality standard for everything that is edible. They deliver boxes filled with “ugly” (GRIM means “ugly” in Danish), organic and surplus fruits and vegetables directly to your doorstep. Even though the products look imperfect, they maintain their freshness and taste, making them great for preparing anything you wish, while being eco-friendly.
From our colourful box we picked up spring onions, which we thought could be dipped in a Pinzimonio. Follow our recipe and don’t let the products of the earth be wasted!
Percoche peaches in red wine is an everlasting recipe. It can be served either as an aperitif or as a dessert to end a summer meal.It consists of local summer fruit, diced and dipped in a red wine of your choice.
The wine we suggest in our recipe is Falorni Rosso D’Italia “Padre & Figlio” red wine. It is produced as a cuvée of three of Mezzogiorno’s best known grapes, Nero d`Avola from Sicily, Primitivoand Negroamaro from Puglia and Salento, the southern part of the Puglia region. Each grape type contributes with its characteristics and together this trio forms a dark and powerful red wine.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
It is said that breakfast is the most important meal of the day. During the holidays, it’s also the most enjoyable moment of the day. It is actually the moment when the whole family can gather unhurriedly around the table planning the coming day. Imagine doing this while sharing a pleasant white and black ciambella, just out of the oven. Isn’t it the best way to kick start a summer day?
During the last International Festival at my daughters’ school, I dusted off my grandma’s cookbook to look for a typical Italian treat. The recipe that I chose, and that I have fond memories of, is surely the one of these biscuits named “Chiffeletti“. My grandma used to visit us at least twice a year and every time she used to bring a box filled to the brim with scented Chiffeletti. She was never satisfied about how they came out because sometimes they were a little burnt at the bottom, (at the time the parchment paper was not common to use) but this was the thing I loved the most.
It’s a pleasure now to share her recipe and to hold on to her memory. I do hope you’ll also like this recipe and my grandma’s Chiffeletti!
Finally the summer has invaded Europe, even though in some countries, summer hit with tropical temperatures, including Italy. During one of our alfresco dinner in the garden we prepared this delightful bruschetta, mixing cherry tomatoes with strawberries, giving the bruschetta a quirky twist. We used Ficotto cream, a niche product rediscovered in the enogastronomic history of the Basilicata region. It is made from the must of the figs and it can be used as a fruity-sweet alternative to the cream of balsamic vinegar.
The bread has to be a hight quality bread, like the one we used for this bruschetta. It’s been prepared by“Il Pane di una Volta”, a Swiss company that supplies home-made sourdough bread focusing on high quality ingredients, selected grains, no chemical or artificial additives, no commercial yeast (only natural wild yeast) reproducing the artisanal process of bread, before industrial production.
If you want to know more about “Il Pane di una Volta”, please scroll all the way down *.
We have also to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Ficotto cream.