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.
🍷 Francesca & Marinella🍴
🍷 Francesca & Marinella🍴
Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pasta is 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.
🍷 Francesca & Marinella🍴
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!
🍷 Francesca & Marinella🍴
Continue reading “Easter Cassatelle Filled with Ricotta from Ragusa – Sicily”
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.
Continue reading “Sicilian Crunchy and Sweet Dessert: Cannoli filled with Ricotta Cheese”
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.
Continue reading “Let’s eat outside! Mediterranean Cous Cous”
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.
Thanks to Matteo to kindly share with us this dish of his childhood.
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 are delighted to share the following video we loved making with Niklas Roar www.foodroar.dk
Enjoy watching the preparation of these scrumptious Spaghetti with pesto alla trapanese.
Continue reading “Spaghetti with Sicilian Pesto alla Trapanese”
