Tiramisu’ day: Elena’s recipe

Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!


We already told you the controversial history of Tiramisu’ in a previous post (https://goo.gl/rnvMXk) so today we want to celebrate together with our friend Elena, who kindly gave us her mom’s Tiramisu’ recipe. Let’s go and meet Elena reading the following interview!

Do you want to introduce yourself, telling us where you are originally from and where you live at the moment?

I am from Northeastern Italy and right now I live in Stockholm, Sweden. I also lived in Aalborg, Denmark and the San Francisco Bay Area, due to my job (research and development within the area of mobile telecommunications).

Where are you originally from?

I was born in Gorizia, on the Slovenian border.

Talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?

I do like a tiramisù, but not wanting to eat too many sweets I often prepare a simple cream of vegetables with olive oil or a mozzarella caprese with tomatoes and basil. Otherwise I do like to experiment with recipes from all over the world….

What product from Italy do you miss the most?

Stockholm is very open to foreign cuisines and I find most things. Things I miss are the taste of tomatoes.

What do you miss of the Italian culture and traditions?
The ability to create excellent food which is also very simple, due to very fresh ingredients and the possibility to buy in specialist stores, like butchers, fishmongers, farmers markets, etc., selling excellent products without being pretentious.

Which place in Italy do you love particularly and you would suggest for our followers to visit?

I love the Alps and would recommend anybody to go hiking in the Dolomites. But I also think the islands are lovely, for example Stromboli.

INGREDIENTS for 6-8 servings:
4 eggs
4 flat spoons sugar
250/300 g mascarpone
2 packets savoiardi biscuits
200 ml espresso Coffee
2 tbsp Marsala liqour 
Cocoa powder

Separate yolks from whites. Beat yolks with sugar until it looks whitish. Add mascarpone one spoon at a time and mix carefully. Whip egg whites until stiff peaks form.
Add whipped whites to cream very carefully or the air will go out.
Dip savoiardi in coffee (you can add some sugar and Marsala to the coffee) quickly as they should not go soft.
In a square/rectangular form, alternate layers of biscuits and layers of cream and end with a layer of cream.
Put some cocoa powder in a sieve and with a fork sprinkle it over the last layer.
Put in the fridge to set.
If you want to make a version for children, skip the Marsala and replace the coffee with barley coffee 🙂

Gnocchi with mozzarella and tomatoes (alla sorrentina)

This gnocchi dish embodies 3 typical flavours of Campania region – Southern Italy:  tomatoes. mozzarella fior di latte and basil.

If you happen to be in Campania region or even better in the beautiful coastal town of Sorrento, where the dish is originally from, don’t forget to try this dish and enjoy the taste of Southern Italy.


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Ceglie biscuits: our version

These biscuits are a traditional goodness from Ceglie Messapica, a small town in Itria Valley (Upper Salento) – Puglia – Southern Italy. In recent years, its elegant downtown, its amazing countryside (filled with farmlands, olive groves, medieval castles, vineyards, almond trees and trulli) and its food, made with simple and tasty ingredients, have attracted people not only from all over Italy but also from all over the world.

Ceglie biscuits, Slow food Presidium, are made only with products from the territory: almonds, cherry or grape jam, rosolio (homemade liqueur), lemon. If you wish to have a taste of the original ones and you find yourself in Ceglie Massapica, go and visit one of these bakeries: “Forno Allegrini“, “da Gigliola” or “Caffé Pasticceria centrale“.

If you live, just like us, far from Apulia, bake them by yourself following our recipe and you will get an initial idea on how delicious they are!


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Baked ricotta and spinach frittata

This dish, healthy and nutritious, is a good weeknight meal as well as a home-made food to share with friends during a picnic. And a piece of advice: try the frittata between two slices of bread and it will taste even better!!


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Sicilian savoury brioche or ravazzata


This traditional Sicilian recipe is contained in a cookbook that Nonna Teresa, the granny of our friend Matteo Fantacchiotti  wrote to leave her recipes in inheritance to her family.

Tanks to Matteo to kindly share with us this dish of his childhood.


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Carnival Castagnole

When I was a child, Carnival was the funniest period of the year. I remember that the excitement for Carnival started already in January when my Mom and my Great-aunt, who was dressmaker, started thinking about which carnival costume to sew for my sister and me. Every year I wore a different costume, and together with my friends I used to go banking on the doors in my town asking for treats. I really enjoyed walking around my town throwing confetti at the people with masks on and smelling the fragrance of Carnival fritters that filled the streets.

Living abroad I can’t celebrate Carnival as much as I did when I was young, but at least I can prepare the traditional treats for my family.

So let’s go for these Carnival Castagnole!



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Almond horn cookies

January is notoriously the month during which kids get sick. As the flu did not spare our children, either, what’s the best way to brighten up their down days?

Bake, bake and bake!  That’s the answer. Even better if you bake something sweet like these almond horn cookies.


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Bergamot risotto

This risotto is made with two products from Calabria, a region in Southern Italy: the bergamot whose taste is less sour but more bitter than lemon, and the red onion of Tropea, of extraordinary sweetness and with a delicate scent.

The Bergamot comes from a short stretch of land in the Reggio Calabria Province, along the Ionian Sea coast. The red onion instead is cultivated in the area around Tropea, a small city by the Tyrrhenian Sea, known for its clifftop historic center, and for stunning beaches.

Are you asking where to find this week the bergamot in Copenhagen area?? Of course at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), our special supplier for high quality and diverse varieties of fruit and vegetables. :-))

bergamot risotto 3

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Meat Roll- ups, brasciole from Apulia

When I was a child, in my house in Apulia, Sunday wasn’t a respectable Sunday without a succulent dish of pasta al ragù di brasciole. Despite the name the pasta sauce does not contain the brasciole (the meat roll-ups); these are served separately after the pasta (as a secondo piatto in Italian), always accompanied by some good wine, like the well known Salice Salentino or Negroamaro (which at the time I was of course not allowed to drink :))

Thanks to Fabio, a long time friend, for giving us advices about this brasciole dish. 



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Sicilian orange cake – Pan d’arancio

A few days ago we announced that we would prepare a cake with Sicilian oranges. As we like to keep our promises :-), today we will present you this fragrant cake, the Pan d’arancio.

To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type of blood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.

We recently found Blood oranges at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), which has become our trusted supplier when it comes to high quality and special variety of fruit and vegetables.

If you live in the Copenhagen area then it’s easy for you to go and buy at Mercatino delle verdure. Otherwise, you can use other types of oranges to prepare this cake. The most important thing is to make sure to buy oranges whose provenance is certified and known, as you’ll use the entire orange.



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