A slice of heaven to get at the breakfast table, for an afternoon tea or to serve at the end of a meal. This is a perfect blend of sweetness and healthy products, as it is prepared with intensely flavored orange marmalade and mixed nuts. The marmalade we got to try (thanks to Delizie del Gusto) was like a home-made marmalade, not overly sweet but intense in flavor, and with a lovely rough texture.
If you decide to serve a slice of our scented crostata at the end of your meal, offer your guests a sip of a chilled Brachetto d’Acqui DOCG – Valle delle Rose sweet red wine. This is made from Brachetto grapes, grown & picked low yielding vineyards around Acqui in Piemonte, close to Alessandria. It has wonderful mouth-filling flavors of ripe red fruits, rose and citrus peel notes, which pairs perfectly with desserts and fruit.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.Drop by the new Vinimondo.dk showroom to taste or buy this Brachetto d’Acqui DOCG – Valle delle Rose.
This year we would like to celebrate the 21st of March, known as the Tiramisú day. By celebrating the first day of spring, we will add a strawberry twist to this traditional Italian dessert. Being one of the most famous desserts in the world, we are sure that you will enjoy this.
In the following version of the Tiramisú, the savoiardi biscuits are soaked with a scented strawberry juice, instead of the coffee, as we usually do.
🍷Francesca & Marinella🍴
If you feel more conservative, then go for an authentic slice of the classic Tiramisú. You can never go wrong with it! Follow our recipe here for the traditional recipe made with coffee. And why not add a bit of alcohol?
This milk slices send me back in time when I was a schoolgirl and my mum stuffed a so called “Merendina” in my backpack. In Italy it is very common to go to the store and pick up a pack of Merendine, which is the word to name sweet snacks. Now that it’s my turn to stuff my girl’s backpacks, I have to regretfully admit that I can’t do as my mom did, as the Merendine are not very common abroad. So to fill this lack I decided to find out a recipe as close as possible to the milk slice I’ve always adored to find once I opened my backpack. And here it is!💕
The All Souls’s day is a Catholic festivity occurring on November 2nd, right after All Saints’ Day. Processions and recurrences occur and gifts are donated to so called “good children” the night between 1 and 2 November all over Italy. This is all done in memory of the dead, which are honoured by their relatives on the 2nd of November.
In Naples, the people use to prepare edible offerings, such as this Hazelnut Chocolate Torrone. Translated from Italian, this is called “Torrone of The Dead”. What a spooky name! This Torrone is made by layering chocolate, to create a crunchy crust, filled with a satisfying cream of chocolate and hazelnut. This is just perfect to cheer you up during these sad days of remembrance.
Perk up your lazy Monday with El Bicerin (which means small glass in Piedmontese language). This is a drink born in Turin (in Northern Italy) in the 18th century, in the historical cafe’, which no wonder is still named El Bicerin.
El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.
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.
The name of the following recipe, Biancomangiare, derives from the colour of its main ingredients which are white (Bianco in Italian). There are many variants of this recipe, here you will find the Mad and Delicacy version, where we added another white ingredient, the marzipan.
March 21st has been declared Tiramisu’ day by Eataly. We would like to tell you a story that you might not have heard about the name Tiramisu’ and about the one which could be considered the first Tiramisu’ in the world.
Traditionally Tiramisu’ (that literally means “carry me up”) is a pudding-like dessert that consists of sponge cake or ladyfingers dipped in a liqueur or coffee, then layered with grated chocolate and rich custard. Tiramisù was originally made as a loose custard. It is only in recent years that using mascarpone cheese has come into fashion: when the Tiramisù was prepared for the first time in 50’s the mascarpone was never been used to prepare a dessert.
Recently a decidedly sour debate has broken out in Italy over when and where Tiramisù was invented.
We can witness that the famous Italian dessert was born in Friuli Venezia Giulia in the ’50s, in the small town of Pieris. The grandmother of one of us was originally from this town and always told her grandchildren that the best Tiramisu’ in the world was the one that was produced by a chef called Mario Cosolo, at his famous restaurant “Al Vetturino”. The recipe of his Tiramisù is always been a secret, appreciated by the illustrious customers of the restaurant and created for the first time on board of the Savoia’s family yacht, by Mario who was working as a cook. At that time the dessert was still called “Coppa Vetturino“.
We never had the luxury to taste it until last February, when we met Flavia Cosolo, the daughter of Mario. We had a very interesting meeting with her, she entertained us telling the real story of her Tiramisù, called in dialect “Tirime su’”. This quirky dialectal expression was given by a customer of the restaurant who fell in love with an attractive waitress, due to the aphrodisiac qualities of the “Coppa Vetturino“.
Food writers Clara and Gigi Padovani revealed the “Tirime su” recipe in their book “Tiramisu – History, curiosities and interpretations of the most loved Italian dessert,” published by Giunti Editore, among with a number of other Tiramisù variations.
We warmly invite you to try the “Tirime su” version, because, you know … the grandmothers never lie to their grandchildren.
And you can even prepare the Mad & Delicacy version, here we are!