Author: mad & delicacy - Italian Food and Wine

La Cucina Italiana… for Everyone, Anywhere in the World. Francesca&Marinella, two Italian food-wine lover friends met outside Italy, now living in Copenhagen and Zurich, but still cooking “together” the recipes of our Cucina Italiana, suitable for everyone, anywhere in the world.

Italian Pinzimonio: a Simple Way to enjoy Fresh Vegetables

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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!

Our first Big & Beastly box

🍷Francesca & Marinella🍴

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Matching Food and Wine: Percoche Peaches in Falorni Rosso d ‘Italia “Padre &Figlio” Red Wine

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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, Primitivo and 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.

🍷Francesca & Marinella🍴

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An Italian Breakfast: a Slice of a Soft and Light Ciambella

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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?

🍷Francesca & Marinella🍴

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Fruit Popsicles

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Fruit Popsicles. a yummy and fresh treat for these hot summer days!

mad & delicacy

Hi everyone, today we are sharing two extremely simple popsicles recipes made from fresh fruit with you all. They’re the perfect treat for the upcoming summer and they are so yummy.

If you have 5 minutes,  hurry up and prepare these mouth – watering popsicles for your beloved ones.

We do hope you’ll find these popsicles the perfect delectable treats 😉

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Grandma’s Biscuits: Almonds Chiffeletti

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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!

🍷Francesca & Marinella🍴

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A Quirky Bruschetta with Strawberries, Tomatoes and Fruity Ficotto Cream

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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.

Sourdough Bread – Il Pane di una Volta

🍷Francesca & Marinella🍴

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Matching Italian Food and Wine: Parmigiana Style Tart and “Il Sangiovese” Red Wine – Noelia Ricci

~ mad & delicacy - Italian Food and Wine ~ 1 Comment

This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine. This Noelia Ricci wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!

*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.

🍷Francesca & Marinella🍴

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A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs

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During the recent event named “True Italian Taste” organised by the Italian Chamber of Commerce for Switzerland, we got to know many Italian products which are the feather in the cap of the Italian cuisine, among many excellent wine brands. The first of all, the Cruschi Peppers, also called Peperoni Cruschi or Peperoni di Senise from the Basilicata, the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes.

We have to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Peperoni Cruschi, the bronze drawn Spaghetti and his extra virgin olive oil. All these high quality products made the following recipe a sophisticated dish, despite its simplicity. To paraphrase the Da Vinzi slogan : “Simplicity is the ultimate sophistication”.

If you want to know more about the Basilicata Region and the European Capital of Culture Matera, follow the links below:

About Matera
Orecchiette Pasta and Sweet Ricotta Calzoni from Matera

🍷Francesca & Marinella🍴

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Matching Italian Food and Wine: Mussels au Gratin – La Gioiosa “Ca’ Divo” Spumante Extra Dry

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Mussels au gratin are a flavorful seafood appetizer. It features mussels with the shell, stuffed with a filling composed of breadcrumbs and grated cheese, all scented with parsley and lemon peel.
This seafood appetiser goes very well with a glass of a chilled sparkling Extra Dry “Ca’ Divo” Spumante.

This delicate Spumante, made from the Glera, Chardonnay and Pinot Bianco grapes, presents the typical fruit of the Prosecco wine, natural bubbles and a green apple curd flavor, among with the tropical aromas of the Chardonnay grape. The presence of the Pinot Bianco adds a touch of elegance and gives the wine a creamy fullness.

*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.

🍷Francesca & Marinella🍴

Continue reading “Matching Italian Food and Wine: Mussels au Gratin – La Gioiosa “Ca’ Divo” Spumante Extra Dry” →