An ancient ritual, a treat to be enjoyed on the coldest and darkest days. Candied orange peels are great to eat like this, as an energy snack, or covered with chocolate. They can be added to different cakes to give them a special scent.
Our friend Flavia of Spaghetti ABC gave us her version of these candied orange peels. Flavia is a free food thinker, nomadic pasta maker between Italy and Sweden. If you are curios to know how she connects the South with the North Europe, keep on reading :-))
Today is Santa Lucia’s day. I’ve been living on a small island on the west coast of Norway for five years and Santa Lucia’s day was one of the most exciting days of the year. During that day, us parents were invited to arrive in the kindergarten early in the morning, during the so-called “Blue Hour”. At that time, we better appreciated the blue light of the sky, the brilliant whiteness of snow and the only light coming from the candles. Children, dressed up with a long white tunic and with a crown or wreath of candles on them, walked around singing the “Santa “Lucia” song. After the parade, we were served a steaming cup of coffee and the ever-present, saffron sweet buns, called Lussekatter. These buns were prepared the day before form our children and the shapes of them were of the most diverse. Now that we don’t live in Norway anymore, we are still preserving the tradition of baking the Lussekatter. We can’t help smelling the fragrance of cardamom in our house, nostalgically humming the Santa Lucia song.
This heady cake, called Babbà, will be a truly show-off dessert for your Christmas table. This rhum drenched dessert is originally from Poland and then spread in Europe, arriving till Naples where the name was changed from Babà to Babbà‘. So it was pronounced by the Neapolitan pastry chefs. In the following years the Neapolitan phrase “Sì ‘nu babbà” (you are as nice as a Babbà) was coined to describe a very handsome and nice person. We realised that the Italian language has many catchphrases that refer to the Italian cuisine. We are very keen to hear whether the same goes for your mother tongue.
We want to thank our friend Danila from Campania region, for giving us her family recipe of this scrumptious dessert.
These biscuits, from the town of Matera, Southern Italy, are also known as Friselle. This recipe is from my cousin’s grandmother, Carmela, who used to prepare them for her grandchildren. It features smooth dough that becomes an especially crunchy cookie outside, while maintaining its softness inside.
They are usually served with an Italian dessert wine like Vin Santo. Fill your shot glass once the biscuits are ready for dunking!
Today, in Italy the Grandpa’s day is being celebrated. We believe it’s a great occasion to honour and say thank you to all of our grandparents, who are always willing to help us when we need them. While I was thinking about which cake my daughter’s Grandpa would love to eat today, I thought about his taste when it comes to sweet treats. He is very fond of every kind of sweet food, but he has a penchant for chocolate. So, wanting to be impartial and still giving credit to all the Grandmothers, albeit satisfying his craving for chocolate, we went with this luscious version of the Grandma’s tart we already baked in the past.(Torta della Nonna).
This lemony cream is ideal for a teatime treat served with biscuits like ladyfingers, dipped into it. Would you believe we made the custard with bruised lemons, which would otherwise have been thrown away?
Once a year Copenhagen hosts the Copenhagen Cooking and Food festival, where a huge number of extraordinary culinary experiences occur. Last Sunday, I was wandering through Frederiksberg (a small city in the suburbs of Copenhagen) looking for unique food experiences, and I came across a lovely Italian spot I had never seen before. I followed my Italian heart and I entered the place. Dal Forno (Værnedamsvej 9, 1819 Frederiksberg C) opened its doors in May and it is a Focacceria belonging to Famo, a firma owning a group of Italian restaurants in the Copenhagen area.