CA’ CUCINA: Flavours of Italy in Hellerup, Denmark

Ca’ Cucina: flavours of Italy in Rebekkavej 49, Hellerup 2900 (, Copenhagen.


CA’ CUCINA is not only an Italian restaurant in Hellerup. It’s one of the best places for dining out in Copenhagen when we want to eat simple, authentic and traditional Italian food in a cosy way, accompanied by excellent wine.

In those evenings when we arrive exhausted at home with starving children, they rescue our life with abundant and delectable take away food.

Ca’ Catering & Events brings the Italian atmosphere at your place when you need to organise a special event and surprise your guest with delectable food.

Furthermore, we have to say thank you to Davide and Diego, the super friendly owners of Ca’, for importing to Copenhagen tasty, fresh and seasonable vegetables and fruit, grown at the warmth of the Italian sun. We can’t wait to have some fresh products!

It’s worth a trip to the real Danish Hellerup and to their shop on Tuesdays, to take a small talk with Diego and Davide and let them suggest what to buy and how to cook their  products.

This week, we passed by their shop and got the red and ripe San Marzano tomato, which brought us back in the past when we lived in Italy. Preparing the San Marzano puree marked the beginning of the summer and brought a big joy to all the family.

Now let you tempt as well by the fresh authentic vegetables and the fruit that finally are at hand even in Copenhagen.


If you want to prepare the San Marzano puree, here is our recipe accompanied by a mouth-watering dish of Spaghetti al Pomodoro.

Fresh homemade tomato puree (passata di pomodoro)



The San Marzano plum tomatoes are less acidic and sweeter than other varieties, their skin is thin and the pulp is thick with few seeds, these features make them perfect to prepare a fresh tomato puree.

The tomato puree is the basis to make a quick and fresh tomato sauce during the summer when the tomatoes are ripe, tasty and juicy. In Southern Italy the housewives are used to preserve the tomatoes in the jars glass (sealed and boiled) to prepare a tomato sauce to use during the winter.

How to make a fresh tomato puree:

INGREDIENTS for 4 servings:

1,5 kg  San Marzano tomatoes, washed and chopped
a pinch of salt
1/2 onion, thin cut
2 tablespoons extra vergine olive oil
basil leaves

Put the tomatoes and some basil leaves in a saucepan, add a pinch of salt, cover and let them cook at medium heat for about 20 minutes, until they are soft.  Put a vegetable mill on a saucepan, pour the tomatoes in, let the water excess goes away (after 5 minutes), and throw the liquid away.  Then start turning until all the pulp has passed and the skins and seeds are left in the mill. Now you can preserve this puree or use it to make a fresh tomato sauce.


Add the oil and onion in a small sauce pan, sauté at moderate heat for 5 minutes, then add the puree, seasoning salt, cover with lid and let cook for 15-20 minutes.

Cook the spaghetti al dente, (how to cook pasta al dente: cooking basics) and then season with few spoons of tomato puree and grated parmesan cheese.




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