It’s all about cooking with our children these days but the secret is to make something that can involve kids of all ages. Preparing these sweet chocolate rolls made them happy, proud and at the end eager to dip the fresh-baked Pangoccioli into a frothy cup of milk. Thanks to our dear and sweet friend Rhea who currently lives in Nairobi for passing us this recipe.
🍷Francesca & Marinella🍴
Continue reading “Young Chef Recipe: Light and Fluffy Pangoccioli”
For this 2020 St. Valentine’s Day, we opted for these rich and yummy dark chocolate truffles. This is a basic recipe that can be enriched adding chopped nuts, orange zest or a liquor of your choice. We added a touch of originality rolling them not only into cocoa powder, but also into raspberry, and coconut powder. To surprise your beloved let your imagination run wild!
🍷Francesca & Marinella🍴
Continue reading “❤️ St. Valentine’s Chocolate Truffles ❤️”
Fresh, healthy, nutrient, vegan, rich in vitamins,….we could go on for much longer listing the benefits of this Kaki and orange salad. Among all these adjectives the one that suits this salad better is sustainable. Do you know why? Because we used kaki and oranges which would otherwise have been thrown away. Learn more at EatGrim Shop Food.
If you also embrace our philosophy to get sustainable buying EatGrim Shop Food, use the discount code MAD&DELICACY and get 20% off your first box.
🍷Francesca & Marinella🍴
Continue reading “Refreshing Salad with Kaki and Orange Juice”
A slice of heaven to get at the breakfast table, for an afternoon tea or to serve at the end of a meal. This is a perfect blend of sweetness and healthy products, as it is prepared with intensely flavored orange marmalade and mixed nuts. The marmalade we got to try (thanks to Delizie del Gusto) was like a home-made marmalade, not overly sweet but intense in flavor, and with a lovely rough texture.
If you decide to serve a slice of our scented crostata at the end of your meal, offer your guests a sip of a chilled Brachetto d’Acqui DOCG – Valle delle Rose sweet red wine. This is made from Brachetto grapes, grown & picked low yielding vineyards around Acqui in Piemonte, close to Alessandria. It has wonderful mouth-filling flavors of ripe red fruits, rose and citrus peel notes, which pairs perfectly with desserts and fruit.
*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. Drop by the new Vinimondo.dk showroom to taste or buy this Brachetto d’Acqui DOCG – Valle delle Rose.
🍷Francesca & Marinella🍴
Continue reading “Calabrian Orange Marmalade and Mixed Nuts Crostata and Brachetto d’Acqui DOCG Sweet Red Wine”
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 :-))
Flavia recommends to sip a glass of Gelso d’Oro – 100% Nero di Troia red wine from Apulia while you are eating some candied orange peels.
🍷Francesca & Marinella🍴
Continue reading “An Ancient Ritual: Candied Orange Peels – by Flavia – SpaghettiAbc”
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.
🍷Francesca & Marinella🍴
Continue reading “Scandinavian “Lussekatter” – Saffron buns”
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.
🍷Francesca & Marinella🍴
Continue reading “Rhum Drenched Babbà Cake from Napoli”
