The Grissini, originally from Torino, are the well known breadsticks that are usually thin and crunchy.
When we were living in Italy and used to go buy the fresh bread in our neighbourhood bakery daily, the baker used to offer my daughters a grissino each to keep in their hand and to munch on while they waited for me to get ready with my errands. That was a kind gesture that they appreciated a lot and made them happy.
When I made this recipe, my girls were likewise happy and ate them up in less than one hour, but with a bit of nostalgia.(Francesca)
One of the stories behind the birth of the Mozzarella and Tomato Caprese – known as Insalata Caprese (literally, salad from Capri), says that this simple and tasty dish was created on a construction site where a particularly patriotic bricklayer stuffed his sandwiches during lunch break with tomatoes, mozzarella and basil to recall the colors of the Italian flag. Let us say that after the win of the Italian football team at the European Championship we also feel a little patriotic, wanting to bring the Italian colors on our table to celebrate this success. 🇮🇹
We absolutely love good rabbit meat dipped in a creamy polenta, especially when the colder months are finally here (we’ve been waiting for a little snow for sooo long!). Grab a glass of Ripresa Montepulciano d’Abruzzo Red Wine, sit back and enjoy!
This organic wine with its silky structure and its floral and fruity notes of blackberries will delight every wine-loving consumers.
*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 Ripresa Montepulciano d’Abruzzo Red Wine.
This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine. This Noelia Ricci wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!
*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.
This mid-week’s dinner recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe. We wanted to give a distinctive touch, deciding to serve it with a salsa verde, a recipe we inherited by one of our Nonne. We do hope that you appreciate our own version.
2018 is coming to an end and we are now ready to welcome the upcoming new year by celebrating New Year’s Eve together with our friends and dear ones.
To go out with a bang we’ve prepared a free interpretation of the Neapolitan Pastiera. This is not the classical version (for that please be patient until Easter 😉 ), but a deconstructed Pastiera. It brings the flavour of the traditional cake but it’s quicker to prepare as we used ready-made butter cookies instead of making the shortcrust pastry.
We have to thank our friend Francesca from Naples whom we prepared the traditional Pastiera with and who shared all the little secrets of this delectable cake.
We wish you all 365 days full of joy and…good food!
Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.
Seafood soup (zuppa di Pesce) is a typical Italian dish, mainly made along the Italian coasts. Every region facing the sea has its own recipe. The recipe changes according to the type of fish fished in the area. One of the most popular recipes is called the IlCaciucco alla Livornese from the Tirreno sea (Tuscany). This recipe was introduced a few centuries ago by coastal fishermen. They discovered a way to use the unsold fishing catch. The tradition states that, to prepare a good Cacciucco, you should have at least 5 different types of fish (of for each letter c in Cacciucco).
Here is our version of the fish stew. We prepared it with the seafood we found at our trusted fishmonger in Copenhagen.
With this recipe, we brought a taste of Mediterranean food on our table, to feel the longing of a summer which is unfortunately almost gone.