Get ready for a hot summer with this fresh and thirst quenching Lemon Granita. The sugar and the ice cubes are staple ingredients, so the only thing you have to do is to get the best lemons you can. We obviously suggest the Sorrento or sicilian lemons, but for those of you living out of Italy, any kind of super juicy lemons will work perfectly.
With this week’s recipe we are going back to Sicily and to its Ricotta! Pasta alla Norma is one of those recipes that every Italian, but not only, should learn to prepare, no matter if one is from the south or north of Italy.
This incredibly satisfying pasta is made with deep friedeggplant (which makes this dish super luscious ;-)), fresh tomato sauce,basil leavesand the final touch of ricotta salatacheese.
Just to satisfy your and our curiosity we conducted a quick research about the name of this recipe. Pasta alla Norma comes from Catania, a city sitting at the foot of Mt. Etna on the eastern coast of Sicily. It was the hometown of Vincenzo Bellini, an Italian opera composer, well known for one of his most famous operas, Norma, the lead character of the opera.
Nino Martoglio, a famous playwright from Catania, upon tasting the dish, exclaimed, “Chista è ‘na vera Norma!” (Sicilian dialect), comparing the dish to the masterpiece of Vincenzo Bellini. That was a great compliment for the chef who made it!
Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pastais one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
We have to admit that we’ve never heard about the tradition to prepare the Cassatelle(Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!
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.
The cannoli are one of the most popular Sicilian and Italian desserts in the world. They are made by a crunchy and slightly sweetened envelope filled with a sweet cream based of ricotta cheese and covered with candied fruit, chopped pistachios or chocolate flakes.
Today we are sharing the classical version with you: cannoli filled with sheep ricotta. This type of ricotta gives a more intense flavour and a thicker consistence to the cream.
Going around in Sicily you could taste different versions of these treats, either with chocolate in the shell dough, filled with custard, or filled with ice-cream.
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.
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 ofblood 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.