Category: Sicily

Grab a Slice of Pizza and Much More… in the Heart of Frederiksberg – Focacceria Dal Forno

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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.

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Sicilian Crunchy and Sweet Dessert: Cannoli filled with Ricotta Cheese

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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.

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Let’s eat outside! Mediterranean Cous Cous

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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.

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Sicilian Orange Cake – Pan d’arancio

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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.

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