Grandma’s tart – torta della nonna

Today we baked a traditional Tuscan recipe: la torta della nonna. It’s a scrumptious, and at the same time, delicate tart filled with lemon custard, and sprinkled with an abundant handful of pine nuts.

These pictures were taken in collaboration with the photographer Franca Quaglia (http://www.pointandshoot.ch), based in Zurich, who gave us valuable tips to improve our photography skills. Thanks Franca for such an amazing day!

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Terrano (red wine) granita

Terrano wine is cultivated in two European nations, Italy and Slovenia, but the soil is the same: the Carso. The Carso (Karst) is a plain situated above the Central European city of Trieste (in Friuli Venezia Giulia Region of northeastern Italy) and neighboring Slovenia.

Terrano is also known as “Blood of Carso” for its color. This red wine grape is grown on a peculiar bright red soil, beneath which exist thousands of sinkholes.

The combination of a fresh acidity and aromas of forest fruit, make this red wine perfect to prepare a scrumptious and refreshing granita.

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Strawberry semifreddo

This semifreddo cake, as the name suggests, is a partially frozen cake. You don’t need to use any special equipment other than a fridge.

Follow the step-by step recipe to preparing this refreshing and creamy Italian dessert, by using locally grown strawberries which are still at their best in many countries.

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Sweet peaches with lemon custard

For all the beautiful moms who follow our blog…this recipe is for you!

You should not prepare it but you should receive these gorgeous peaches served on a silver plate by your sweet kids when you’ll wake up on Sunday morning.

Have a wonderful… (and well deserved :-)) Mother’s day!

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Panna cotta

Panna cotta is an Italian classic, maybe the most popular dessert and well known all over the world. But not everybody knows that it is as popular as easy and quick to make.

I love this dessert and the great thing about panna cotta is that this is the perfect do-ahead dessert. You can make it up to two days ahead and keep them well-covered and chilled.

Panna cotta pairs well with fresh fruit, or with berries sauce (like the one we are going to show you here), or chocolate sauce, or caramel sauce or… as you can imagine the pairing possibilities are endless.

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Christmas roll cake

Christmas is approaching and if you’ve already prepared all our previous recipes for your Christmas lunch (or Christmas Eve dinner), you could be tired of cooking.

But I’m sorry to say that  you still have to prepare a Christmas cake. 😉

Given that there is little time left, we suggest you to prepare this Christmas roll. It will take no more than 45 minutes to prepare it, and you’ll end  your Christmas lunch in style.

These amazing pictures??  Of course by Giulia Bellini-photo!!

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Persimmon mousse with cardamom crumble

Persimmon (or Cachi in Italian) is one of the most beautiful autumn fruit, and almost everybody in Italy has a persimmon tree in the backyard.

This is the time of the year when persimmons are harvested and let ripen in a basket together with apples.

To feel the autumn atmosphere, this week we made an easy persimmon mousse using simple ingredients, but giving our recipe a pinch of diversity by using cardamom powder. Persimmon and cardamom are surprisingly a perfect match!

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Vanilla ice-cream with warm berries

This summer we’ve been hiking all around the “Three Peaks of Lavaredo” (also called in Italian Tre Cime di Lavaredo), the best know mountain groups in the Dolomites, and after three hours of hiking, we stopped, exhausted, at a Malga to eat something refreshing. And believe us that it’s nothing more restorative than a homemade vanilla ice-cream with fresh picked berries, to recharge the batteries.

If this weekend you are planning a cosy dinner together with your friends (…and you don’t have time to prepare a cake), treat yourself and your guest with this vanilla ice-cream with warm berries.  And we guarantee you that, after that, you would like to organise a tour of the Dolomites!

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Mint & licorice Bavarese

The Danes, as much as the Italians, are notoriously addicted to liquorice. The most famous Italian liquorice grows in Calabria, particularly in the Ionian coast, where the microclimate enhances the taste of liquorice.

This week we decided to prepare a liquorice Bavarese, adding a note of freshness through the use of mint leaves. The most daring could try using the Danish salty liquorice (if so, let us know! :-)).

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Mint & licorice bavarese

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Crostata with strawberries

It’s strawberry season! If you go in the city or all around Denmark you can easily buy potatoes, peas and strawberries.

Today we give you a very tasty and lovely cake. The bottom layer is made of pasta frolla (similar to shortbread), the filling is a delicious cream made from ricotta and the top is entirely covered with sweet strawberries, of course!

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