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.
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.
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.
The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients.
Yesterday during our weekly visit at Ca’ – Cucina in Hellerup (Denmark) we saw a lot of fruit and vegetables, including eggplants and celery ….the right ingredients to make caponata, a traditional Sicilian recipe. Every area in Sicily has its own version. We prepared the one we got from a dear friend from Palermo.
You can prepare this gorgeous Italian iced dessert anytime, but we suggest to enjoy it during the summer, when your body deserves a bit of refreshment.
We all love granita that is a semi-frozen dessert made from sugar, water and various flavourings. Originally from Sicily, the granita is available all over Italy in somewhat different forms. Common and traditional flavouring ingredients include lemon juice, mandarin, oranges, jasmine, coffee, almonds, mint, and when in season wild strawberries and black mulberries.
Granita with coffee and almonds are is very common in the East side of Sicily. You can taste a granita in combination with a yeast pastry called brioche, but every kind of sweet bread fits perfectly.
Tips: Bar da Alfredo, Salina, Sicily – for the best granita ever.