Anyone who tasted Apulian tarallini has liked them. They are both something to nibble on before lunch, as bread during dinner, or as snacks during an aperitif.
These small fragrant finger – food bites are one of the most widely consumed and known foods from the Puglia Region (Southern of Italy). The plain Tarallini are made with simple ingredients present in all the larders in Apulian houses: flour, white wine, Evo oil, and salt. If you like different tastes, flavor them with fennel seeds or chili pepper flakes, turmeric or other spices.
This time let us give thanks to Mamma Vita for her Tarallini recipe. This Mamma has always delighted her beloveds and friends with delicious dishes, and so she does now with us thanks to this yummy recipe.
🍷Francesca & Marinella🍴Continue reading “Ancient traditions: Apulian Tarallini“
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.
🍷Francesca & Marinella🍴Continue reading “A Quirky Bruschetta with Strawberries, Tomatoes and Fruity Ficotto Cream”
Sometimes we like to experiment new dishes and new pairings. This is exactly like the following recipe. In Denmark, the season of fresh lumpfish roe has arrived, and you can find it in every fish department. If you are thinking about bringing a taste of Italy on your table, while still emphasising the Danish lumpfish season, we suggest you to pair lumpfish roe with an Italian burrata. We believe this match is a winning choice, isn’t it?Continue reading “Italy meets Denmark: Burrata and Fresh Lumpfish Roe Toasts”
These last minute canapés are perfect to start an end-of-summer party. By using seasonal figs (black or green equally match well for these canapés) accompanied by the tanginess of a good goat cheese, you’ll offer your guests a flavour explosion.
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.
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.