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, Primitivoand 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.
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?
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!
This year we would like to celebrate the 21st of March, known as the Tiramisú day. By celebrating the first day of spring, we will add a strawberry twist to this traditional Italian dessert. Being one of the most famous desserts in the world, we are sure that you will enjoy this.
In the following version of the Tiramisú, the savoiardi biscuits are soaked with a scented strawberry juice, instead of the coffee, as we usually do.
🍷Francesca & Marinella🍴
If you feel more conservative, then go for an authentic slice of the classic Tiramisú. You can never go wrong with it! Follow our recipe here for the traditional recipe made with coffee. And why not add a bit of alcohol?
This Schiacciata Dolce, called Schiacciata Fiorentina, is a typical cake from Florence. It is very popular and appreciated during the Carnival season. In Italy, Carnival is celebrated all over the Peninsula, from the big cities to the small villages, organizing parades and masquerade balls in a cheerful and carefree atmosphere. This period culminates in the Mardi Gras, baking as much as possible before Lent begins on Ash Wednesday. You then have one more day to eat as much as you want, so let’s go and bake our SchiacciataFiorentina!
When spring is in the air, treat yourself with this soft ricotta mousse and strawberry sauce. Light and delicate, this recipe doesn’t require any cooking, so it’s perfect to prepare when you are short in time but still wish to impress your guests with a seasonal dessert.
This milk slices send me back in time when I was a schoolgirl and my mum stuffed a so called “Merendina” in my backpack. In Italy it is very common to go to the store and pick up a pack of Merendine, which is the word to name sweet snacks. Now that it’s my turn to stuff my girl’s backpacks, I have to regretfully admit that I can’t do as my mom did, as the Merendine are not very common abroad. So to fill this lack I decided to find out a recipe as close as possible to the milk slice I’ve always adored to find once I opened my backpack. And here it is!💕
2018 is coming to an end and we are now ready to welcome the upcoming new year by celebrating New Year’s Eve together with our friends and dear ones.
To go out with a bang we’ve prepared a free interpretation of the Neapolitan Pastiera. This is not the classical version (for that please be patient until Easter 😉 ), but a deconstructed Pastiera. It brings the flavour of the traditional cake but it’s quicker to prepare as we used ready-made butter cookies instead of making the shortcrust pastry.
We have to thank our friend Francesca from Naples whom we prepared the traditional Pastiera with and who shared all the little secrets of this delectable cake.
We wish you all 365 days full of joy and…good food!