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) do, eat 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🍴Continue reading “Focaccia from Bari– the Traditional Recipe”
Modern Pizza has been invented in Napoli and it is one of the most popular foods in the world. Pizza is a spread base of leavened dough topped with mozzarella, tomato, extra vergine olive oil, basil and whatever you’d like to add more… (pineapples and kiwi are not a first choice in Italy 🙂 )
The perfect pizza is baked at a high temperature, traditionally in a wood-fired oven. With this recipe and your home – oven you can still get a great result while spending some good time with your beloved. Thanks to Chiara for sharing this tried and tested recipe.
Although we always uncork a chilled bottle of beer when we are about to eat a pizza, this time we tried an unusual match. We have been sipping an artisan and hipster-like wine, and surprisingly the combination was perfect and to be repeated.
INT3GRAL3 Bianco Frizzante Unfiltered Organic Wine is made with white ancient indigenous varieties of grapes and reflects the characteristics of the wine-making traditions. If you are keen to taste this contemporary wine take a look at Vinimondo and order some bottles.Continue reading “Making Margherita Pizza from Scratch and drinking Organic Unfiltered Bianco Frizzante INT3GRAL3 White Wine”
The Lupi Reali Appassimento is a Montepulciano-based red wine from the Italian region Abruzzo. The use of the appassimento process creates a wonderfully pleasing fruity wine with elements of dark cherries, spices and herbs. The aftertaste brings elements of ripe grape sweetness.
This wine is often served with potato-based dishes and pizzas but it also perfectly matches with different combinations of pasta.
We prepared a potato focaccia to better savour this wine and enhance its characteristics. You should believe us when we say that this was a rather apt combination!
This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
A few days ago we announced that we would prepare a cake with Sicilian oranges. As we like to keep our promises :-), today we will present you this fragrant cake, the Pan d’arancio.
To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type of blood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.Continue reading “Sicilian Orange Cake – Pan d’arancio“
The cecina or farinata is a traditional street food from the Tuscan Riviera and the Liguria region. People use to eat a slice of cecina in an open focaccia bread named “schiacciata” for a snack or a quick dinner.
This dish is especially popular in Livorno (Tuscany region) where it is called “5 e 5”, because in the past 1 cecina and 1 focaccia costed only 5 lire each.