The almond tree and the olive tree are typical of the apulian landscape: strong and hardy plants, they grow easily in this mostly sunny land. The almonds, sweet and crunchy, are the principal ingredients of various types of desserts and biscuits, and also of refreshing drinks during summer.
At this time of the year people start preparing the dolcetti (the small cookies), to be offered, and enjoyed, during Christmas time… we show how to make one of our favourites: almond dolcetti. These are delicious little cakes, slightly crisp and cracked on the outside with a soft heart inside.
We advise you to pair them with a sip of dessert liquor like Limoncello, Vin Santo or Amaro.
This recipe is very quick and simple; you only need to be careful while baking, but follow our instructions and the result will be spectacular.
If you find yourself in Ostuni – Puglia, go to Dulcis in fundo to have a taste of the original dolcetti di mandorla. Would like know more about Puglia click here
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A few weeks ago (and more precisely when we posted the recipe of Pork loin braised in milk) we promised to post more “Ricette della nonna“. Here it is one of those we love the most. Homemade gnocchi are a must during the well known Italian Sunday lunch, during which the whole and big family gathers and enjoys the good food, in a convivial atmosfhere. And Sunday is approaching….Buon appetito!
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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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It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.
Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?
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Pasta with clams (pasta con le vongole) is a very common dish in any place in Italy which is close enough to the sea. The best kind of clams are the large and juicy vongole veraci, a cornerstone of the traditional Neapolitan cousine.
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If you are from Apulia you have to be able to cook this dish!
The main ingredients are only 3, mussels, potatoes and rice, but the good seasoning is the secret to make a very tasty dish: excellent extra vergin oil, juicy and ripe tomatoes, a bit of parmesan or/and pecorino cheese.
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Would like to make your kids happy with a genuine snack? Prepare this delicious crostata! It becomes even more genuine if you make it with a homemade strawberry jam.
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