This summer, thanks to Erin from the Oregon girl around the world blog, we got to know the online shop EatGrim Shop Food. The company’s mission is to be sustainable, creating a new quality standard for everything that is edible. They deliver boxes filled with “ugly” (GRIM means “ugly” in Danish), organic and surplus fruits and vegetables directly to your doorstep. Even though the products look imperfect, they maintain their freshness and taste, making them great for preparing anything you wish, while being eco-friendly.
From our colourful box we picked up spring onions, which we thought could be dipped in a Pinzimonio. Follow our recipe and don’t let the products of the earth be wasted!
During the recent event named “True Italian Taste” organised by the Italian Chamber of Commerce for Switzerland, we got to know many Italian products which are the feather in the cap of the Italian cuisine, among many excellent wine brands. The first of all, the Cruschi Peppers, also called Peperoni Cruschi or Peperoni di Senise from the Basilicata, the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes.
We have to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his PeperoniCruschi, the bronze drawn Spaghetti and his extra virgin olive oil. All these high quality products made the following recipe a sophisticated dish, despite its simplicity. To paraphrase the Da Vinzi slogan : “Simplicity is the ultimate sophistication”.
If you want to know more about the Basilicata Region and the European Capital of Culture Matera, follow the links below:
When spring is in the air, treat yourself with this soft ricotta mousse and strawberry sauce. Light and delicate, this recipe doesn’t require any cooking, so it’s perfect to prepare when you are short in time but still wish to impress your guests with a seasonal dessert.
We are always in trouble when it comes to finding a cauliflower recipe to serve to our children. After many failed attempts to prepare it mashed, boiled or baked with a creamy béchamel sauce, we finally managed to find the right recipe to satisfy their picky palate. Luckily this is also easy to make and it’s perfect for those of you who are on a restricted diet or simply looking for a meatless meal option.
These last minute canapés are perfect to start an end-of-summer party. By using seasonal figs (black or green equally match well for these canapés) accompanied by the tanginess of a good goat cheese, you’ll offer your guests a flavour explosion.
We found the sweet black figs at Ca’ – Cucina, Take Away, Eat – In, Catering and Events (Rebekkavej 49 – Hellerup, Denmark). They are back after the summer with plenty of seasonal offers we warmly invite you to visit.
In southern Italy, many traditional recipes, especially those originating from the countryside, are topped with a homemade crispy crumb bread. This tradition derives from the olden days in which parmesan cheese was too expensive for peasants to buy, and they would use this crispy bread as an alternative.
The main aspect of this dish is the lemon flavour. The best lemons to use in this pasta are the fragrant lemons from the Amalfi coast (Campania region – Southern Italy). If you are lucky enough to find them, you will enjoy a very flavourful and tasty dish!