Fruit Popsicles

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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Rossini cocktail and homemade savoury biscuits

In the Rossini cocktail, as in many other Italian drinks like the Spritz Aperol, Hugo Spritz, Bellini and Negroni sbagliato, the strong alcoholic component is usually the sparkling Prosecco wine.

The Prosecco is a white wine produced from the Glera grapes in the hillside vineyards of Veneto and Friuli Venezia Giulia (Northeast Italian regions). Depending on your taste, you can make the Rossini cocktail with dry Prosecco (17–32 g/l of residual sugar), extra dry (12–17 g/l ) or brut (up to 12 g/l). For an uplifting summer aperitif, we recommend pairing this delicious cocktail with these appetising savoury biscuits.

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Early Summer Minestrone

Summer is around the corner, and so is the dreaded bikini test ;-)).  Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.

If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.

Enjoy!
Francesca

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Summer Bread Salad: Apulian Acquasala

The Apulia cuisine, inspired by the Mediterranean diet, features a lot of fresh and local herbs, vegetables, fruits, contains a moderate amount of pasta and bread, and includes a little fish and meat. These wholesome ingredients are all topped with extra virgin olive oil.

The Acquasala, a popular dish in Apulia, is an example of this cuisine. It is not only healthy, as it is prepared with fresh ingredients, it is also relatively easy to make. This dish can be enjoyed perfectly after a long day at the beach.

Remember: this recipe has no exact measurements, so you can add as little or as much of each ingredient as you wish.

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Lemon Custard Puff Pastry with Fresh Berries

This week we wanted to make a sweet treat and we started thinking about what is served in Italy in summer time. We both came to the conclusion that Custard Puff Pastries are a very popular choice from the North to the South of Italy.

These pastries are easy to make and they will add an elegant Italian touch to your meal. The lemony flavour of the custard will surprise you with a fresh taste. Enjoy!

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Homemade Tagliatelle with Wild Garlic

Thanks to the nice weather and the pleasant temperature, on Whitmonday, I went hiking with my family to further discover the stunning landscape in the Zurich area. It was a long time since we wanted to reach the top of the Uetliberg mountain and its peak, the Uto Kulm. The peak offers a scenic view over Zurich, the lake and the Alps. I have to admit that the trail up to the top was a bit of a challenge, as it was very steep. As we were hiking to the top, we started to notice that we were surrounded by different species of plants. Among them, we spotted wide clusters of wild garlic, also known as Bear’s garlic, Ail Des Ours or Bärlauch. This plant is widely used throughout Europe due to its blood-purifying properties, and to lower cholesterol.

How could we not have gotten attracted by these fresh leaves? As we started to collect them, we began to wonder how to use this precious mountain plant in an Italian recipe.

Keep on reading and you’ll discover it!

(Francesca)

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Stuffed Vine – Tomatoes and Potatoes

The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.

This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.

As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.

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Nero di Troia di Terre Carsiche Red Wine and Capocollo Tagliata Pork Meat by Walkingwine

This week we want to bring you in the Puglia region, and more precisely in Cisternino town, the heart of Itria Valley. We recently had the pleasure of spending a few hours together with Giorgio and Giuseppe, the owners of  Il Cucco Cucina Enoteca, eating delectable food and sipping a glass (or more :-)) of  “Nero di Troia” red wine gently suggested by Walkingwine.

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Agretti Savoury Pie

A few days ago, while I was shopping at my favourite grocery store in Switzerland, I saw a packet of vegetables I had never seen. Once I read the name on the label (agretti, monk’s beard, mönksbart) I realised those were the vegetables I’ve been hearing everyone talking about lately. These green shoots grow in Italy, from Central Italy to the South, but I have to admit that they are not so common in the area where I’m from (North-east of Italy). So I didn’t pass up the chance to buy them and to prepare this savoury cake, after consulting Marinella who is the expert when it comes to Southern Italian recipes. Hope you find the Agretti at your local market ’cause they are really delicious and especially super healthy!

(Francesca)

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Nutella roll cake

This Nutella roll cake is utterly delicious. We got to know that is also called “Swiss Roll Cake.” We really don’t know why this name as we’ve never found it in a Swiss bakery or at least not here in Zurich. But we may be wrong, so let us know if you tasted it and where… wherever you are in the world!

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