This mid-week’s dinner recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe. We wanted to give a distinctive touch, deciding to serve it with a salsa verde, a recipe we inherited by one of our Nonne. We do hope that you appreciate our own version.
There isn’t a better pairing than the Trebbiano d’Abruzzo white wine and a luscious dish of Spaghetti with seafood. There isn’t a better place to enjoy them than in an Italian restaurant with a sea view and the relaxing sound of waves! Even just imagining that makes me immerse in the Italian holiday atmosphere. A steaming and flavoured dish of seafood Spaghetti under your nose will accentuate this feeling even more ;).
The Trebbiano d’Abruzzo white wine is the equivalent of the red wine Montepulciano d’Abruzzo. The “Elementi” Trebbiano d’Abruzzo DOC wine is produced following a certified biodynamic farming regime. The wine is golden in color, typically dry with a delicate bouquet and a refreshing, crisp acidity. It is a representative product of a territory where the thermal shock caused by the proximity to the mountains makes the scents of Mediterranean scrub more intense, with a palate of freshness and persistence.
*This wine is imported to Denmark byVinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
The Pastiera is a traditional Neapolitan cake that can’t be missed on the table in Naples and its surrounding area, especially during Easter. Most likely, the cake you’ll eat during Easter won’t be the one you prepared, but rather the one that a friend of yours, or a neighbour, offered to you. It is in fact tradition to give the Pastiera as a present to the ones you care for. As the process of preparing the Pastiera is fairly long, but not complicated at all, you have to begin making it on the Thursday (or Friday) before Easter. This way, you will have all the time to go visit your friend with a fragrant Pastiera and wish him Happy Easter!
Many thanks to our friend Francesca from Naples, (@asheepinthekitchen), for revealing us the secrets to prepare a traditional Easter Pastiera.
If someone ask us which are the dishes that better represent Italy, we most likely would answer that the Ravioli Capresi is one of those. This is due to both the color of the dish in itself (red, white, and green: don’t they remind you of something? 🇮🇹 ), and to the aromas that emanate when you are cutting a Raviolo.
How can we thank our friend Francesca from Naples, (@asheepinthekitchen), for introducing us this wonderful Italian dish that is yet surprisingly easy to prepare?
Set aside just 20 minutes of your time and get ready to bring the scent of Italy to your table!
This week’s wine is a Prosecco white wine produced from the Glera grapes in the wonderful hillside vineyards of Veneto and Friuli Venezia Giulia (Northeastern Italian regions). Within the vast area of DOCProsecco, including nine provinces between Veneto and Friuli Venezia Giulia, lies the historic area of the Province of Treviso where La Gioiosa has its headquarters and has been producing its wines since generations.
This sparkling wine is a good pairing either for an appetizer or to accompany a dinner. We tried it paired with a Cream of Asparagus and Poached Egg. We hope that you’ll also enjoy the creaminess of this delicate soup-er dish enhanced by the freshness of this lovely Prosecco. Cin Cin! 🍷
*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.
In Denmark you can buy this Prosecco La Gioiosa here: Nemlig
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 week’s wine and food match is between the Enzo Bartoli- Barbera d’Asti Superiore and one of the most traditional dish of the Italian cuisine: the cannelloni with spinach and ricotta cheese. This Barbera d’Asti is a fruity wine with a fresh acidity and with tones of red berries, cherry, spices, and a touch of vanilla and liquorice. Enzo Bartoli Barbera d’Asti is from Nizza, an area in the Piemonte region that is considered the best for the grape variety Barbera.
*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
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!