Braciole di Manzo al Vino Rosso – How to Make it
Apr30
The Slow-Cooked Beef Bundles in Red Wine Glaze Rich sauce, where the meat bundle slowly braises is often served with pasta in Sicily as a first course the bundle Serves 4 people Ingredients 400g flank steak, butterflied and pounded thin with a meat mallet 150g minced Pancetta 125g freshly grated
Traditional Strudel del Trentino – How to Make it
Apr12
Traditional Trentino’s Apple Strudel Ingredients for 1 strudel Strudel dough • 130g butter, room temperature • 150g confectioner’s sugar • zest of 1/2 lemon • 37g vanilla sugar or granulated sugar • 1 large egg • 60 ml cream or milk • 284g flour • 5g baking powder • 1
Eyes of Florence – Tours of Tuscany
Apr11
Eyes on Florence – Tours of Tuscany Florence is one of the cities you can’t miss, especially if you’re visiting Tuscany. The Renaissance city is mix of ancient treasure to discover and has a wonderful contemporary vibe. Beyond history and culture, one of the best ways to enjoy Florence is to
Sacher Torte: a Specialty from Trentino-Alto Adige – How to Make it
Apr10
Sacher torte Ingredients For a 24cm circular baking pan. For the cake • 100g of dark chocolate • 120g of butter • 9 eggs • 120g of sugar • 100g of potato flour • baking powder • 70g of almond flour (or 150g of ground almonds) • a pinch of
Involtini di Speck e Asparagi – How to Make it
Apr06
Speck and Asparagus Rolls Ingredients A traditional Tuscan dish is Involtini di Speck e Asparagi. Small rolls stuffed with ham, breadcrumbs, and cheese are known as involtini. Involtini di Speck e Asparagi was once popular among Lombard families, but it only appeared in cookbooks in the early nineteenth century, during
Alto Adige’s Canederli con Formaggio e Spinaci – How to Make it
Apr03
Alto Adige’s Dumplings with cheese and spinach Canederli are almost a signature dish for Trentino Alto-Adige. The word canederli derives from “Knodel”, a typical bread gnocchi from Alto Adige, and a first course which can be eaten in soup or dry on its on. This is the traditional recipe for
Trentino Alto-Adige on the Table – Italian Regional Cuisine
Apr02
Trentino Alto-Adige on the Table – Italian Regional Cuisine This mountainous region in northeastern Italy is known for its dramatic views and hearty foods like delicious Canderli and speck. Trentino Alto-Adige: the Region Trentino Alto Adige is located in north-eastern Italy and stretches across the Dolomite Alps. This region is home
Pandolce: the Ligurian Sweet Bread – How to Make it
Mar29
Pandolce (in Ligurian pandöçe or pan doce, in Sanremo pan du bambino) is a traditional product of Genova, but also the rest of Liguria is common during the holiday season. It is round and low, until a few years ago was kept a piece for the poor and one for
Journey through the Tuscan Coast on a Motorbike – Tours of Tuscany
Mar28
Journey through the Tuscan coast on a motorbike – Tours of Tuscany From Castiglione della Pescaia to Marina di Carrara Tuscany is not just a land of green hills, art cities and snowy mountains. Do you know that the Tuscan coastlines run along the Tyrrhenian sea for hundreds of miles? They
Brandacujon: a Specialty from Liguria – How to Make it
Mar27
Brandacujon: Cod Fish cream More than a dish, Brandacujon is an action coming from the past and the people of Liguria. But first things first: the traditional recipe for Brandacujon involves potatoes and salted cod fish (stoccafisso or even baccalà). The name of this specialty does not concern the potatoes nor the