Nonna Enta’s Buttery Chocolate Biscuit Bites

Five years after that my grandmother is no longer with us, I decided to prepare one of her best recipes, these buttery chocolate biscuits bites. She used to prepare them for any occasion, from birthday parties to Easter celebrations. My sister passed me the recipe that I had locked in the cupboard until now. While I was preparing her recipe I thought I heard her whispering the tips she always gave me, still feeling her close to me. After all, isn’t this the meaning of handing down our forefathers’ recipes?

(Francesca)

🍷Francesca & Marinella🍴

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Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, FriuliVenezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!

🍷 Francesca & Marinella🍴

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Crostata with Figs, Ricotta and Almond Cream

When we got to know that figs are not only sweet as candies, but also packed with nutrients offering a variety of potential health benefits, and, most important of all, that they have fewer calories than grapes and tangerines, we filled up our pantry.

The recipes that see the use of the figs are endless and creative, from pairing them with pecorino or goat cheese to the preparation of main dishes. Given their sweetness, we also appreciate their use in the preparation of cakes, like our Fig Crostata with Ricotta cheese.

Let us thank Giuseppe – Vadawine for the amazing morning spent shooting the pictures and videos of this post.

🍷 Francesca & Marinella🍴

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Cheeseboard with Artisanal Jams and Fruity Honey – Organic Sangiovese Ca’ Storta Red Wine

A different dinner than usual or a refined appetizer with cheeses and jams? Whatever the occasion, cheese is always a good idea. Make your cheeseboard colorful and tastier by pairing the cheese of your choice with the right jam and some fresh seasonal fruit and crunchy nuts.

Don’t forget to serve a good wine: Sangiovese Ca’ Storta Red Wine is the one we love to pair with this recipe. It recalls wild berries, currants and violets with a pleasant acidity. The sweet tannins make it perfect for every occasion.

The jams we paired come from Calabria, a sunny and beautiful South Italian region.

Many thanks to DeliziedelGusto for sending over its gorgeous products, and to vinimondodk to let us taste this organic Sangiovese Red Wine.

🍷 Francesca & Marinella🍴

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Flourless Brittle Oatmeal Chocolate-Chunk Cookies

After living many years in the Nordics we got obsessed with all the recipes made with oats. The first among all is the porridge, called havregrød in Denmark, that comes in many variations from the sweet to the savoury ones. Today’s recipe uses the oat instead of flour to prepare the traditional chocolate chips cookies making them lighter and a little bit healthier.

🍷 Francesca & Marinella🍴 mad&delicacy

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Homemade Italian Flatbread Piadina Romagnola and a Glass of Organic Sangiovese Superiore Red Wine

What is a glorious match!?! A warm Piadina Romagnola filled with some slices of tasty Prosciutto Crudo, creamy and melted Squacquerone Cheese and Arugula paired with a Glass of “E be di Smembar” Sangiovese Superiore Red Wine.

Even if it is not easy to find some of these ingredients outside of Italy, let’s treat yourself making Piadina Romagnola from scratch (quick and easy recipe below), and then fill it with what you prefer most and enjoy!

High acidity and moderate alcohol make Sangiovese a very food-friendly red wine. In specific, “E be di Smembar” Sangiovese Superiore brings to mind ripe berries, like raspberries, as well as the purple-leaf plum. It is fresh to the palate, with good minerality and sweet tannins.

It is an Organic Wine produced in a small, passionate, and family-owned wine producer located in a hilly terrain a few hundred meters high southwest of Cesena (Center of Italy – Emilia Romagna Region).

“E be di Smembar” Sangiovese Superiore Red Wine is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

🍷 Francesca & Marinella🍴

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All Year Round Tropical Pineapple Dessert

This dessert is something divine! Despite the tropical ingredients used in it, in my family, this is a dessert that everyone awaits during our gatherings either on Christmas Eve or on a summer dinner where we are finally all together after many months being apart. I got the recipe from my aunt who is always in charge to prepare it and satisfy our sugar cravings. If you also are craving a rich dessert, give this pineapple dessert a try!

(Francesca)

🍷 Francesca & Marinella🍴

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Pasta with Pepper, Zucchini, Tomatoes, Olives and Cappers: A 20 min Summery Dish

Do you have some veggies in your fridge and would like to prepare a pasta dish full of flavors in only 20 minutes?

Follow the instructions below and enjoy! 😉

🍷 Francesca & Marinella🍴

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Focaccia from Bari- the Traditional Recipe

Crispy on the outside, soft in the inside and full of ripe tomatoes focaccia from Bari is one of my most wanted delicacy from Puglia. Living in Copenhagen makes it hard to find a slice of this baked bread around the city. So I challenged my self to prepare an excellent version of it, and finally I’ve reached it :-).

Like the Baresi, (people from Bari) doeat a slide of this focaccia any time of the day and on any occasion. To fully enjoy its goodness, cut a slice of focaccia in half and stuff it with some mortadella.

I have to say thanks to the funny, brilliant and nice Maria to telling me the essential tips for making these delicious focaccia.

🍷 Marinella🍴

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