We have to admit that we’ve never heard about the tradition to prepare the Cassatelle(Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!
The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.
If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.
A few days ago, when I was checking my fridge to decide what to prepare for dinner, I realised I still had a full pack of 6 eggs that were about to expire. So I took the chance to prepare the Ovis Mollis(a latin name that means soft egg), as it had been a long time since I wanted to try a recipe that Michele, an Italian friend living in Norway, made me taste. These biscuits are different from others as they are prepared with hard egg yolks… yes, you read correctly! The hard yolk makes them so heavenly, crumbly, and soft that you don’t want to stop eating them.
I have to admit that I’ve never been a fan of apple cake until the moment that I decided to move to Norway with my family, in 2008. The recipe of the following apple cake was given to me by one of my daughter’s Norwegian teachers. At the time my daughter Margherita was attending primary school and when I picked her up in the afternoon, the school was often invaded by the scent of the cake that the kids had been baking proudly. When we want to bring back the sweet memories of the years spent in Norway, we always prepare this cake, filling our kitchen with the fragrance of the past. (Francesca)
Five years after that my grandmother is no longer with us, I decided to prepare one of her best recipes, these buttery chocolate biscuits bites. She used to prepare them for any occasion, from birthday parties to Easter celebrations. My sister passed me the recipe that I had locked in the cupboard until now. While I was preparing her recipe I thought I heard her whispering the tips she always gave me, still feeling her close to me. After all, isn’t this the meaning of handing down our forefathers’ recipes?
A different dinner than usual or a refined appetizer with cheeses and jams? Whatever the occasion, cheese is always a good idea. Make your cheeseboard colorful and tastier by pairing the cheese of your choice with the right jam and some fresh seasonal fruit and crunchy nuts.
Don’t forget to serve a good wine: Sangiovese Ca’ Storta Red Wine is the one we love to pair with this recipe. It recalls wild berries, currants and violets with a pleasant acidity. The sweet tannins make it perfect for every occasion.
The jams we paired come from Calabria, a sunny and beautiful South Italian region.
Many thanks to DeliziedelGusto for sending over its gorgeous products, and to vinimondodk to let us taste this organic Sangiovese Red Wine.
After living many years in the Nordics we got obsessed with all the recipes made with oats. The first among all is the porridge, called havregrød in Denmark, that comes in many variations from the sweet to the savoury ones. Today’s recipe uses the oat instead of flour to prepare the traditional chocolate chips cookies making them lighter and a little bit healthier.
The title of this week’s recipe may sound a bit quirky and needs to be explained.
The cake we made is more than a simple cake, it’s a pretext for connecting with our friend Giulia who is currently living in Santiago, Chile. She is a professional photographer and the owner of followingthenorthstar. During this period of quarantine, she baked tons of delicious Italian dishes for her family and amazed us with the stunning pictures of the food she prepared.
Apart from pilfering her the recipe of her strawberry cake (that we made replacing the strawberries with juicy cherries), we got to have a Zoom session to learn the basics of the dark photography from Giulia, by connecting the Chilean capital Santiago with Zurich and Copenhagen. It was so exciting!!!