These small irregular fried balls of yeast dough make me feel the Christmas atmosphere. In my hometown Ostuni, and all-around Apulia, people enjoy eating Pettole during the whole Christmas period, until the 6th of January.
Even now that I’m living in Denmark I want my family to feel the same joyful atmosphere, by preparing the Pettole. We love to eat them simply with a dash of salt but you could make them more tasty stuffing them with anchovies. They can easily be made sweet by dipping them in honey orVincotto, or just with a sprinkle of sugar.
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.
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. Â 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.
We found the sweet black figs at Ca’ – Cucina, Take Away, Eat – In, Catering and Events (Rebekkavej 49 – Hellerup, Denmark). They are back after the summer with plenty of seasonal offers we warmly invite you to visit.
In the Rossinicocktail, 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.
Looking for an elegant appetizer for your Easter lunch? Or for a tasty bite to be served during Eastern Monday picnic with your friends? We suggest you to prepare these delicious stuffed eggs, made with salmon, capers and mustard. As this recipie is very versatile, let your imagination guide you when stuffing these treats!
This is a light and fresh dish, perfect to enjoy when the asparagus season starts. Make your Easter lunch special with this recipe, pairing it with a good glass of Italian white wine as Sauvignon or Pinot Bianco.
