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.
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!