Sbrisolona tart – Crumbly tart

This week’s recipe comes from the city where my daughter was born in, the beautiful city of Mantova. I prepare this tart very often, being related to many fond memories and even because it is very simple and genuine.

The name “Sbrisolona” comes from the local dialect and it means crumbly.
According to the local tradition, this tart is served by breaking it into pieces, together with a cup of coffee or dipped into a sweet dessert wine.

There are many versions of the Sbrisolona but the following recipe is the original, the one I brought with me from Mantova, already 11 years ago.

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Hugo Spritz cocktail and filled Tomato Appetizers

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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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! :-)).

bavarese rosa rossa
Mint & licorice bavarese

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