This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine. This Noelia Ricci wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!
*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.
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 Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.
Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.
Summer is around the corner, and so is the dreaded bikini test ;-)). Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.
If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.
The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.
This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.
As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw. This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us. As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
A few days ago, while I was shopping at my favourite grocery store in Switzerland, I saw a packet of vegetables I had never seen. Once I read the name on the label (agretti, monk’s beard, mönksbart) I realised those were the vegetables I’ve been hearing everyone talking about lately. These green shoots grow in Italy, from Central Italy to the South, but I have to admit that they are not so common in the area where I’m from (North-east of Italy). So I didn’t pass up the chance to buy them and to prepare this savoury cake, after consulting Marinella who is the expert when it comes to Southern Italian recipes. Hope you find the Agretti at your local market ’cause they are really delicious and especially super healthy!
Spring is finally here and, if you’re lucky as we have been this week, you’ll find fresh broad beans and peas…. so we planned to prepare this easy and quick salad to better taste the flavour and the crispy texture of these spring vegetables.
This is a light and fresh dish, perfect to enjoy when the asparagus season starts. Make your Easter lunch special with this recipe, pairing it with a good glass of Italian white wine as Sauvignon or Pinot Bianco.