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From a crisp rosemary schiacciata to a millefoglie made of green

After a long very hot Summer, which made us long for appetizing fresh salads, thirst-quenching drinks and creamy fruit ice creams, now it is time again for delicious dishes that make us feel the warm, cosy welcome of the Autumn season.

For those, who love the good fragrance of a just home-baked potato focaccia or “schiacciata” (a kind of flat bread), here it follows the list of ingredients, quantities and description to make it: 175 gr all purpose flour, 100 ml water, 50 gr potatoes, 6,25 gr yeast, 2 table spoons extra virgin olive oil, a coffee spoon sugar, rosemary, sea salt.

First of all, boil the potatoes and then let them get cool. Peel and mash them.

Secondly, melt the yeast in warm water, add extra virgin olive oil, sugar and then pour and mix alltogether with the flour on the table. Add a sprinkle of salt and work on the dough.

Thirdly, add the mashed potatoes and work the dough with the tips of your fingers. Then cover the dough with a napkin made of cotton and leave it to rest for the whole morning (five or six hours) in a fresh and dry place.

Fourthly, work the dough again and, by helping yourself with a rolling pin, place the schiacciata dough on a oiled baking tray. Make the schiacciata dough thick if you like it softer or make it thinner if you prefer a crisp schiacciata. Give small pinches to the surface of the dough, paint it with some extra virgin olive oil, add a sprinkle of salt flakes and leaves of rosemary on it. Leave the schiacciata dough to rest for one more hour in a warm place.

Fiftly, bake the schiacciata for a about 20/30 minutes in the oven at 200°C and then serve it fragrant and very warm.

How do you like your schiacciata bread, crisp or softer? How would you like to serve it?

Now, for enjoying a cosy Autumn dinner, let’s prepare few simple ingredients for a “millefoglie” made of green. For this dish, we need some potatoes, zucchini, carrots, salt and pepper, some butter, brie cheese, leaves of basil, pine kernels, extra virgin olive oil.

As first step, it is necessary to peel both potatoes and carrots and then to make thin slices of them and of zucchini. Place accurately the vegetables in a steam basket, add a sprinkle of salt and steam them for few minutes to soft. Then, let them to get a little cooler.

As second step, wash and dry the leaves of basil (about 20 leaves), work them a little in a mortar with pine kernels and extra virgin olive oil.

The third step is to butter a roasting pan, make layers, alternating potatoes to carrots and zucchini. Add some brie cheese and few drops of extra virgin olive oil between one layer and an other. Some more little pieces of butter and a sprinkle of black pepper on top.

As fourth step, the roasting pan goes in the oven for about 15 minutes at 220°C or until the “millefoglie” gets a golden surface, but it is still soft inside and the brie cheese melts.

In the end, add a delicate taste to your millefoglie, serving the dish with some basil cream on top.

Thank you, enjoy a beautiful evening and good week to everybody!

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Let the sunflowers shine of their own light

This week sunflowers started blooming in the garden, so I enjoyed catching their bright smile and infinite beauty. What kind of flowers would you like to have into your own garden?

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The right time for the Piennolo tomato harvesting

Good news from the kitchen garden! Finally the time for harvesting the cherry “ciliegino” and the small heart-shaped “piennolo” tomatoes arrived. To have 826 gr tomatoes all together in a boat plate in the same morning was like a welcome gift.

Both of the two varieties have a sweet taste and they offer a number of possibilities to use in the cookery. What is more, thinking about the new tomatoes season, I already dried their seeds to collect and keep for next year. Besides, since in the winter season a good supply of tomatoes is also required for our kitchen, it will be necessary to wash and dry accurately and put them in few small bags to store in the freezer.

At this proper, in detail, the excellent “pomodorino del piennolo” variety, which has a time-honoured tradition in the history of gastronomy and in the South of Italy in particular way, is very small, its weight is around 20-25 gr and has a tough skin. So, with respect of old customs, it is common to see this kind of tomato in small bunches typically hanging from the ceiling or on the walls of old rural rooms, where they can stand up to six months and ready to use.

Now, can you tell all the good dishes can be prepared with tomatoes as ingredient throughout the year because of the several varieties and versatility?

Wishing a good new week and be safe everybody!

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A new page: In the garden – flowers, vegetables and quotes

Good morning!

At Nordic Lights & Mediterranean Landscapes we just opened a new page dedicated to our works in progress in the garden.

We love spending our spare time being in contact with nature, wondering at its beauty and magnificence as seasons change throughout the year.

While gardening, we will take pictures of the progress in the garden, by choosing and adding quotes from time to time, which will seem to be more suitable to the season or the circumstances.

Would you like to join us?
Welcome and enjoy the trip!

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Work in progress in the kitchen garden, puntarelle chicory and grilled tomatoes.

It was a very long, hot week. In Italy, people just celebrated “Ferragosto” and are still enjoying their holidays. In the meanwhile, the kitchen garden calls for some work in progress.

Last Spring, an area for dining was created in the open air under a big bright umbrella, and, during this last week, in the very early mornings, I took the chance to work on a footpath made of old typical local large tiles that are commonly used in Apulia, up on the terraces, for covering the roofs. Years ago, those wide tiles were put away after some works and then well kept. Now, I found it was a good idea to use them again, so they have been accurately set and levelled among the small crushed stones, in order to have a safer path to go across the area.

Besides, it was time also for recycling an old large washtub. At Summertime, when I was a child, my aunt used to place that washtub under a big magnolia tree, and, after filling it with fresh water, around midday, she let me have the best of fun by taking a bath in it like a small duck. Back to our days, that large washtub has been filled with 70 L of good soil and sowed with puntarelle chicory.

Time is flying for the tomatoes plants, which are daily receiving generous rations of water and are keeping on growing and producing excellent small, sweet, heart-shaped tomatoes. This particular variety of tomatoes, called ‘principe borghese’, is pretty vigorous and versatile to be grilled and dried. Indeed, here I grilled some of them in the oven twice (first time 180° C, second time 160° C), after flavouring them with an idea of garlic and fresh herbs like chopped bay, chive, lemon thymus. In the end, I served the grilled tomatoes on slices of home made bread with fresh soft cheese, rucola and drops of extra virgin olive oil. A real delicacy I recommend to try!

Thank you and wishing a beautiful Summer weekend to everybody!

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A bouquet of Zinnia flowers in bloom for our fresh Summer tastes

It keeps on being so hot in these Summer days and, in the garden, now it is the turn for a bouquet of beautiful zinnias to bloom one after an other. When, in the early morning, zinnias showed their spectacular palette of colors up to the sky, to take pictures of their smooth, shining beauty was full delight. It reminded me of a few, well known William Blakes lines:

“To see the world in a grain of sand
and heaven in a wildflower,
hold infinity in the palm of your hand
and eternity in an hour.”

Leaves and petals of Zinnia flowers in their moist, bright light was the mesmerizing frame for a fresh, delicate dish prepared with figs from the kitchen garden, sweet Parma ham, leaves of mint, cantaloupe melon, chive. The main ingredient for this dish is a rhytmical dialogue determined by salt, sweet, spicy, fresh tastes according to ones own preferences.

First of all, make small cubes of the cataloupe melon. Use a blender to centrifuge them with little cold water and leaves of mint. Then, peel the figs, make thin slices and put them in the center of a plate. Add some sweet Parma ham, a spoon or two of the fresh melon purée you made, decor with more leaves of mint and chive. Add few drops of glaze made with grapes must if you like it.

Enjoy a good weekend, everybody!

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Summer, the kitchen garden, home produces and small fresh delicacies

Hello, welcome in August! Despite the very high temperatures, I keep on taking care of my kitchen garden early in the morning.

At this proper, it is about the same place where I used to play as a little child. At that time, the garden seemed so big to me, it was characterized by green frames of tall cypresses, bushes of roses, several cycas and a small citrus orchard. Later on in the years and more recently, I looked at the garden with new eyes and inspiration for a new natural dress. Indeed, because of the instability of temperatures and the rapid change of seasons nowadays, the garden called for a new organization of spaces and the creative planning with new thriving fruit trees, essence bushes, flowers and even vegetables. So, it started again with new life.

Last Monday, I finally had the pleasure to pick the first basket for this season of excellent green figs up from the tree, served some of them for breakfast and, what is more, I prepared some appetizers made of figs, bresaola and fresh creamy cheese for lunch time.

This dish didn’t take too long to prepare. For the green three figs in the picture above, since they were pretty big, I used about 60 gr fresh creamy cheese, a couple of table spoons of crème fraîche, a thin petal of bresaola for each fruit, parsley, a sprinkle of salt.

In a bowl, mix and whip gently the fresh cheese and the crème fraîche, add very little sea salt in it. Wash and dry accurately the green figs and make four slices of each of them as if you are creating flowers. Roll the petal of bresaola up and make a cup to fix around the center of the fig. Fill it with some creamy cheese (help yourself to decor with a poche à douille) and, in the end, add some parsley on top.

Dedicate a toast with a glass of your preferred wine to your family, friends and keep on enjoying Summertime!

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A soft fragrant cake as Summer dessert!

Hello! We are in the heart of Summer and at this time of the year, by visiting our food stores and markets, it is possible to find gorgeous fragrant Williams pears there. This ancient variety is widely known to be excellent for canned or processed uses. So, let’s bake a cake, which has the fresh taste of Summer and the soft intense spiced fragrance of cocoa and cardamom.

The ingredients we need are: 250 gr ricotta cow milk cheese, 2 eggs, 50 gr organic whole wheat flour, 125 gr sugar, 1 Williams pear, 2 tablespoons of dark (no sugar) cocoa powder, 4 gr baking powder, icing sugar.

Whisk yolks and sugar as first step, then add the ricotta cheese and keep on working the mixture. Secondly, add the flour and the baking powder. Thirdly, peel the pear, make small pieces of it and add them to the smooth mixture. As fourth step, beat the egg whites in an other bowl and then add them to the mixture. Your wrist has to make a flexible rotating movement by going from the bottom up in order to have an airy bubbly mixture.

Pour half of the mixture in an other bowl, then add the cocoa powder and a sprinkle of cardamom in it and whisk.

Finally, grease a baking tin with butter, pour the white mixture first and then the dark chocolate mixture on top of it, in the center. Bake the cake in the oven for about 45/50 minutes 180°C. Leave it to get cool slowly and then serve it to your guests as excellent dessert, perhaps with a glass of fresh home made limoncello.

Enjoy a beautiful weekend everybody and please, keep on staying safe!

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What’s in the picnic basket for your Summer hiking?

Hello! It is getting really hot in these days and finally, after a long period of “staying at home”, there is a plenty of opportunities to catch and go hiking. Of course we have to choose also among nice cozy places in the middle of nature, where to sit and enjoy our “déjeuner sur l’herbe”.

At this proper, we have to think about the food to take there. For the occasion, I thought about a variety of green tastes to choose and made up my mind for a many-layers-sandwich with fresh steamed vegetables, like broccoli, yellow and red bell peppers, zucchini, cherry tomatoes, little shrimps and some turkey. All of them taste so good with some delicate mayonnaise and creamy stracchino cheese.

Enjoy the picnic and all the best to everybody for the Midsummer celebration.

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Spaghetti dish, the European football championship and Summer season

Hello! Summer season is at the door, we enjoy the European football championship and we love pasta.

These are the three main ingredients for our special dish made with spaghetti and a convivial “al fresco”dining.

Let’s start with frying some fresh bacon or speck in a pan without using oil. Leave the fat to heat and melt in the pan until the bacon or the speck will have a crisp surface. Then, remove it from the cooker.

Grate some “pecorino” sheep milk cheese. I have tried a different taste by using smoked caciocavallo cheese from Calabria.

Peel some fresh fava beans.

Boil some salt water, then add spaghetti and cook them.

In the meanwhile, pour some boiling water from spaghetti cooking in a sauce pan, add some grated cheese in it and work to melt it. Help yourself with a fork or a whisk in order to have a light creamy cheese sauce.

Drain the spaghetti a couple of minutes before they are done, saving some water, which you will pour in a pan with some hot extra virgin olive oil. Add a pinch of black pepper powder and keep on cooking spaghetti in the pan.

Add the light cream made with cheese and “manteca”, that is, whisk all well.

Serve spaghetti warm with some fresh faba beans and crisp pancetta or speck, a pich of black pepper and a sprinkle grated cheese on top.

Wishing everybody “buon appetito”, bon appétit and enjoy a fantastic “al fresco” dining with the European football championship!

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Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

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Crisp single crust polenta pie topped with broccoli, sausage and sweet Tropea onion. It tastes so good!

Hello, it’s a new week and it is time for a new recipe! Cooking polenta does not belong to the culinary tradition of Apulia, in Southern Italy, the region where I live. However, this ingredient, which is very much used in the North of Italy, pairs very well with home fresh produces and products from my area and with those that I chose yesterday at the food market. So, let’s try it!

In the kitchen, last night, I enjoyed cooking a delicious meal, which is pretty simple to prepare, even though it takes between 90 and 120 minutes of your time to be ready and to serve to your guests.

Starting with a good frying pan, where to pour some extra virgin olive oil to heat, then add sweet rings of onion (on the occasion, I chose gorgeous red onions of Tropea), small cherry tomatoes, pieces of a good local sausage made of minced pork and veal.

As soon as the oil starts hissing in the pan, add a hint of garlic and a pinch of oregano. By the flavoury taste of each ingredient present in the pan, your mouth will start watering.

Then, it is the turn for steamed broccoli.

You can watch the video I made to see how gently they cook with the other ingredients. All of them must have a very short cooking time in order to save their “crispness” for the palate. Once the ingredients that go on top are done, let’s work on with polenta, which will be the crisp base for the single crust pie.

Boil some salted water and, out of the cooker, pour gently the necessary polenta flour for making a smooth, soft, creamy mixture.

Help yourself with a whisk to crush every crumble of polenta and make it like velvet.

Pour the polenta in the frying pan with some extra virgin olive oil (not too much!) and, with a wooden spatule, prepare the base for the pie.

While the polenta base cooks, its surface will start coming solid.

After 30 minutes, turn the polenta base upside down, in order to fry also the other side and have it homogeneously golden and crisp.

Almost in the end, add all ingredients on the polenta pie crust and some grated smoked caciocavallo cheese on top. Cover the pie with a lid for few minutes to melt the cheese.

Serve the polenta pie warm.

Enjoy the dish with a glass of your preferred wine and “bon appétit”.

Thank you and until next recipe!

🌱🌼🌱🌼🌱

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Cocoa or vanilla daisy pastries?

daisy short pastry

Hello! We are enjoying warm Spring days, which are getting longer and longer. Sometimes, after dinner time, it might happen you want to enjoy a glass of fresh milk and perhaps a light dessert in front of a good reading. The following recipe of small daisy pastries is for those who, like me, love to bake simple genuine tastes at any time of the day. Of course children would love them too!

As for the short pastry:

  • 250 gr all purpose organic flour
  • 100 gr sugar
  • 1 pod of vanilla
  • 1 egg
  • 100 gr butter
  • a sprinkle of salt
  • 2 or 3 spoons of cocoa powder
  • a sprinkle of cardamom
  • vanilla icing sugar

As for the filling:

use what you have in your pantry, or what you like best. I used some home made apricot jam for the cocoa daisy short pastries and “nutella” cream for the vanilla daisy short pastries.

First of all, make the short pastry by mixing well and very fast the ingredients all together. Only in the end, add the cocoa powder and a sprinkle of cardamom, right after you have split the mixture in two portions, in order to have two different tastes, that is vanilla and cocoa. Leave the short pastry to rest in the fridge for 30 minutes.

Start with the vanilla short pastry. Help yourself with a rolling pin and greaseproof paper and get a thin (2-3mm) layer. Make small daisies with a mould and spread “nutella” cream on the surface of the daisy, then cover it with an other daisy. Do the same work with the cocoa version of daisies, spreading their surface with apricot jam. The daisies go in the 170°C oven for 10/12 minutes.

Out of the oven they will be deliciously fragrant with a warm melting filling inside. Serve them with vanilla icing sugar on top.

Now, can you tell which tastes you like best, vanilla or cocoa? Thank you and wishing everybody a good new week!

daisy short pastry
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Spring in the kitchen

A dish has to talk to you. Indeed, all senses have to be activated to feel its vibrations. Even though you are not a chef, but, of course, you love cooking, it is a full experience around the dish, first of all as executor of the dish, by choosing ingredients properly at the food market and in the elaboration of the recipe, secondly as gourmet, by tasting the dish. What is more, small variations in the way you cook a dish, make you feel like an artist painting a canvas each time in a different way, in order to express creativity and going little further with culinary experiences.

For the Sunday lunch, I chose to cook big sized, bronze drawn “paccheri” pasta prepared with two different sauces and the following ingredients:

sweet cherry tomatoes, extra virgin olive oil, leeck, onion, crème fraîche, minced pork and veal, nutmeg and black peppar, local baked black olives, basil.

  • As for the execution of the recipe, first of all, let rings of leeck hiss in extra virgin olive oil, then add the minced pork and veal in the pan. Pour the crème fraîche after a couple of minutes and keep on cooking until it boils and the sauce becomes thicker. A sprinkle of salt and nutmeg at the end.
  • Then, it is the turn of a light tomato sauce prepared with fresh tomatoes. At the food market, I chose cherry tomatoes because of their sweetness, which is a good pairing with the white sauce just described above. Help yourself with a needle and pierce every tomato you are going to put in the pan. Once they will start to fry lightly in some extra virgin olive oil and chopped onion, they will cook gently for few minutes in their own juice. Add a sprinkle of sea salt in the end.
  • Cook paccheri pasta into boiling water for 14/15 minutes or at least for the time suggested on the package and, please, do not forget to add a sprinkle of sea salt.
  • Before serving the dish, add some baked black olives, few leaves of basil, cherry tomatoes and black peppar powder on top.

The dish will taste very good. Thank you and wishing everybody a good new week! 🌸✨🌸✨🌸✨

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A warm jam apricot dessert

Hallo! It is the first Sunday of May and we want to prepare a delicious dessert for the afternoon.

Here we have some home made delicious apricot jam, a good burrata stuffed with cow milked ricotta cheese, cardamom, leaves of mint.

Heat the apricot jam in a bain marie for a couple of minutes, then spread it on a plate, add the small burrata, a sprinkle of cardamom, leaves of mint. Enjoy the dessert with a warm cup of coffee or tea.

Hallo! Es ist der erste Sonntag im Mai und wir möchten ein köstliches Dessert für den Nachmittag.

Hier haben wir hausgemachte leckere Aprikosenmarmelade, eine gute Burrata, die mit Kuhmilchen Molkenkäse gefüllt ist, Kardamom und Blätter von Minze.

Wärmen und verdünnen Sie die Aprikosenmarmelade in einem Bain marie für ein paar Minuten. Dann streichen Sie Aprikosenmarmelade auf den Teller, unter Zugabe von der kleinen Burrata, einer Prise Kardamom und Blättern von Minze. Genießen Sie das Gericht mit einem warmen Kaffee oder Tee.

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Fast, easy and delicious composition

Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner? You are welcome ✨🌷✨🌷✨🌷✨

Bald wird es Mai sein und die Tage sind länger mit schönem Licht gefüllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit für das Abendessen und diese Komposition von knackendem Gemüse mit einem warmen cremigen “Tomino” Ziegenkäse auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte ✨🌷✨🌷✨🌷✨

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The genuine habit of baking home made bread

There is a good fragrance of home made bread in the kitchen tonight. Actually, it is almost one year that this genuine habit of baking home made bread has taken place in my kitchen. More precisely, about once or twice a week, the kitchen looks like a small bakery, where I enjoy to make and bake different kinds of flavourful bread. Today, I baked some “panzerotti” or “calzoni”. It is leavened dough stuffed with fresh tomatoes sauce, a sprinkle of oregano, mozzarella and cow milk ricotta cheese. In my region, that is Apulia, in Southern Italy, you can bake this delicacy in the oven or fry it. It is an excellent snack, which both children and older children would love to bring with in a basket as an excellent snack for a picnic or for a party in the garden. I hope you will enjoy to try. Thank you!

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Spring in Stockholm between Nature and Art

In April, it may happen that after an afternoon flight plunged into an amazing painted sunset lighted sky, a smooth evening landing at the Stockholm airport of Skavsta and a reinvigorating night rest, you will start your next first day in Stockholm having breakfast in front of a snowy, almost “Christmassy aired”, fluffy view. You, then, realize that is an invite to go out to enjoy and to be part of that landscape. It is a magnificent gift of serendipity that nature offers you before, in just few hours, perhaps in the same day, letting you immerse yourself in the rhythm of Spring and its mesmerising light, filled with new leaves, gems in bloom and food for the soul.

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Almond bread: an old family recipe on Easter Monday

It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a picnic now that Spring has come.

The ingredients of the recipe to make the almond bread are:

  • 170 gr cake and pastry flour
  • 100 gr sugar
  • 75 gr butter
  • 3 eggs + a yolk to paint on the surface of the bread
  • 250 ml of white wine
  • a coffee cup of Alchermes liqueur
  • 100 gr peeled almonds
  • 50 gr hazelnuts
  • the peel of a lemon
  • a sprinkle of salt
  • 2 cloves
  • 8 gr baking powder
  1. Start with beating one egg and an albumen with 25 gr sugar and the Alchermes. Then, add 50 gr minced almonds and the hazelnuts, a couple of cloves and work all together until you will have a fluid creamy mixture.
  2. Prepare a second mixture made of flour, one egg and a yolk, a sprinkle of salt, the butter (at this proper, my aunt, who used to enjoy baking this bread and to deliver it to neighbours and members of the family, would have add lard instead of butter), the rest of minced almonds mixed with sugar, the peel of a lemon and the wine. Add the baking powder and work the mixture just a couple of minutes in order to have all ingredients well combined.
  3. Divide the mixture in two parts (help yourself with a rolling pin and little flour) and make two layers for your greased, floured baking tray.
  4. Place the first layer in the baking tray. Please, do not forget to make 1 cm border with the first layer all around the baking tray.
  5. Pour the cream made with the first mixture and then add the second layer on. Seal hermetically, paint some yolk on the surface of the bread, make some decors with a knife.
  6. Place the almond bread in the oven and bake it slowly and gently for about 50 minutes (160°C).
  7. Decor your almond bread for the right occasion, serve it with a couple of spoons of vanilla cream or some ice cream or enjoy it with your preferred drink.

A good Easter Monday and safe new week to everybody! Thank you 🙏💖

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Cups of pâte sablée, ricotta cream and red fruits at Springtime

Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.

The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.

  1. Work a mixture of flour and small cubes of butter with your hands.
  2. Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
  3. Then, it’s the turn of a yolk and a small idea of sea salt.
  4. Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
  5. Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
  6. Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
  7. Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
  8. As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
  9. Decor with red fruits on top.

Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe!

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A blueberry jam tart for your coffee pause

While it was and still it is pretty hot outside, we took our own time for preparing a tart with home made blueberry jam this afternoon. It will be an excellent dessert served as a snack in the middle of the day, even better with a cup of coffee or tea, or after dinner, or perhaps for the morning breakfast. The recipe has few ingredients and it is easy to make it.

Ingredients for preparing the tart: 300 gr all-purpose flour, 120 gr butter, 120 gr sugar, 2 eggs, about 9 gr baking powder, a sprinkle of salt, the grated peel of a lemon.

In a bowl, mix well flour, sugar, baking powder, salt, the grated peel of lemon. Add the butter in small pieces in the bowl, work it until it is homogeneously melted with the other ingredients. In the end, add the eggs and keep on working with your hands until you have a well done compact mixture. Save it to rest in the fridge for an hour.

Prepare a couple of sheets of greaseproof paper the size of the baking tray you are going to use for baking the tart. Out from the fridge, place more than half of the solid short pastry in the middle, between the two sheets and, helping yourself with a rolling pin, make a disk a bit larger than the size/diameter of the baking tray. Remove the upper sheet and fix the disk of short pastry in the baking tray. Spread the blueberry jam on the surface of the disk. Make long ribbons (about 5 mm high) using the rest of the short pastry and decor the tart. Bake the tart in the oven for 35/40 minutes 180°C. Serve the tart with some vanilla cream if you prefer or the way you like it. Many thanks and enjoy the weekend, everybody ❤

Blueberry tart to bake
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Stockholm: Enjoy a majestic view from the romantic walking path of Monteliusvägen.

Hello! Looking back at these pics I took some time ago, it still seems to me to feel the vibrant atmosphere of my journey in Stockholm, where, it is easy to reach places by taking the subway and then having long walks for enjoying, with traveller’s heart filled with wonder, local art, architecture, food, design, nature and people. Here, in Södermalm, firstly I got to Bellmansgatan and to the bridge made of iron, where Mariahissen is. Then, just few steps away from there, I did enjoy the magnificent view of Riddarholmskyrkan on Riddarholmen and the whole Gamla Stan from the romantic walking path of Monteliusvägen.

At the moment, while we wait to be back soon on travel, let’s keep on being safe, by taking care of ourselves and of those around us. Thank you ❤ .

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Glad Midsommar

Please, stay safe everybody and enjoy Summer days ❤

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Along the Summer route

The small boat continued its journey, gliding smoothly, light and rapid on small waves that played chasing each other along the summer route.

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Welcome June

“The poetry of the earth is never dead.”
― John Keats

Time for some relax and for enjoying long walks into nature. Wishing a good weekend to everybody!

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Let’s make small zucchini boats and red onion sauce for dinner

The red onion hisses in the pan with a couple of soup spoons of extra virgin olive oil. This is to start preparing a red onion sauce to be served with small zucchini boats on your dinner table. Leave a couple of red onions frying gently for about 20 minutes. Then, add a leaf of bay and a clove to broaden the flavour. Melt a soup spoon of all purpose flour in the onions with half glass of white wine and leave this latter to evaporate. Add a sprinkle of sea salt and chili pepper in it. Remove the leaf of bay and use the minipimer to make a smooth sauce with onions. Only if necessary, add little more white wine, sugar and then place again the sauce for few minutes on the cooker to make it sweeter and thicker.

Ingredients for the onion sauce: 2 red onions, a clove, a soup spoon of all purpose flour, a leaf of bay, 2 soup spoons of extra virgin olive oil, half glass white wine, a sprinkle of salt and chili pepper, (some sugar if necessary).

As for zucchini, split each of them in half. Use a corer for removing the pulp inside and make little boats. Save the pulp, which you are going to use later on for the filling. In a pan, toast some breadcrumbs in extra virgin olive oil (a couple of soup spoons). Then, out of the cooker, add some milk to the golden breadcrumbs, mix all together soft and leave to get cooler. In the meanwhile, steam the small zucchini boats for 5 minutes and add salt in the end. In a bowl, make a mixture with breadcrumbs, add the chopped zucchini pulp, salt, an egg and small cubes of spicy provola cheese. Mix well and fill the small zucchini boats with the stuffing. Few drops of extra virgin olive oil on top and place the small boats in the oven for about 30 minutes (180/200°C). Serve them very warm with the sweet/spicy onion sauce. I wish everybody bon appétit!

Ingredients for the small zucchini boats: 3 or 4 zucchini, 1 egg, 200 ml milk, extra virgin olive oil, 2 or 3 soup spoons of breadcrumbs, small cubes of spicy provola cheese, a sprinkle of salt.

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Fotografiska

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A Tale from Nature

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Home made white lasagna for the Easter table

It is the beginning of the first week of Spring and, in the range of crops at the food store, we might find the asparagus that can be chosen as privileged ingredient of several dishes for the Easter table. During the last weekend, I made some different kind of fresh pasta at home. For the dough, according to the gastronomy tradition of my region, Apulia, I used simply good local flours (Senatore Cappelli and semola) and water. No eggs were necessary and, in this way, the dish could be a bit lighter. What is more, you can store the fresh pasta in the fridge for a couple of days. At this proper, for example, I use to alternate layers of lasagna on layers of fridge papers that are cut of similar sizes of lasagnas and store them accurately in the fridge.

As for the recipe about white lasagna dish, you need few simple steps for making it. 1. After removing the lower wooden ends of the asparagus (you need three or four per person), steam them for five minutes and then put them in a pan with a couple of spoons of extra virgin olive oil, a fragrant idea of garlic and cook them for few minutes more. 2. Make a smooth velvet Béchamel sauce. Melt some butter (I used about 30/40g), add a very small idea of garlic in the pan, if you like it. At this point, out of the small cooker, add slowly some all purpose flour (I used a couple of soup spoons) and mix it with the butter. Work it very well in order to dissolve each lump and have a smooth roux. Back on the small stove, add gently hot milk (250 or 300 ml) and keep on stirring and whipping until the white sauce is done. Add a sprinkle of salt, grated nutmeg and melt one or two generous handfuls of grated Rodez cheese (please, see the previous recipe – crêpes). 3. Cook lasagna pasta for about 5 minutes in salt boiling water. Then, strain and leave lasagna to dry on a clean towel on the table. Before starting with layers of lasagna, pour a couple of soup spoons of béchamel sauce on the surface of the cocottes and then alternate n. 4 layers of lasagna with béchamel sauce, asparagus and pieces of mozzarella cheese. 4. Place in the oven 180°C/200°C for about ten minutes (please, don’t leave it too long, in order to still have a moist surface) and then serve it very warm. I hope you enjoy the recipe and wish everybody ‘bon appétit‘.

Enjoy the music
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A delicious dish for the Springtime table

Days are flowing towards the good season and, on the wave of staying at home, let’s try to focus on the delicious dishes we can prepare around Easter time. For lunch, today I made some crêpes stuffed with artichokes and fresh creamy robiola cheese. 1. As for the crêpes, I used one egg, half liter milk, 100 gr all purpose flour, a sprinkle of salt. After making a batter with those ingredients, I left it to rest for little while. 2. In the meantime, I prepared the filling by chopping a couple of artichokes very thin and then poured them in a pan with warm extra virgin olive oil and a clove of garlic. I sautéed them for about five minutes. Besides, I added a bit of warm water to soften them and a sprinkle of salt and pepper right at the end. 3. Time for preparing crêpes by pouring a ladle of batter at a time in a warm greasy pan and making thin disks. 4. I spread fresh robiola cheese on the surface of each disk and then added the artichokes. 5. Crêpes were rolled up and served warm (perhaps it is a good idea to place them in the oven 180°C just for few minutes to get warmer) with a good fragrant sauce made of small pieces (cubes) of tomatoes. (As for the tomatoes sauce, cubes of tomato were gently cooked for few minutes in a pan with some extra virgin olive oil, onion, an idea of garlic, a sprinkle of sea salt and pepper).

I hope you will enjoy this recipe and wish everybody “Bon Appétit“.

Please, be safe for yourself and be safe for the others ❤

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Stay at home, listen to Mozart and enjoy cooking

Staying at home in these days is a good opportunity for spending more time with family. For this reason, let’s cook something appetizing for our loved ones. We need good local potatoes, asparagus, garlic, onion, extra virgin olive oil, some typical Toscanello cheese, an egg, rosemary, oregano, salt, pepper and breadcrumb. Choose your preferred music to listen to while you are graciously following the rhythm of the recipe.

1. After steaming cubes of small pealed potatoes (let’s say about 8 small potatoes for 4 people), mash them and add a sprinkle of sea salt. Peal 8 asparagus and cut into small round pieces (please, do not forget to remove the lower stringy end). 2. In a pan with three or four soup spoons of warm extra virgin olive oil, add an idea of garlic, some chopped onion, rosemary, and the asparagus. 3. Cook for about five minutes and then, in a bowl, add the asparagus and the oil juice to the mashed potatoes. 4. Mix well all together and add one egg, the grated Toscanello cheese (4 generous soup spoons), some breadcrumb and a sprinkle of pepper and oregano. 5. In small greasy pans made of clay, pour a couple of soup spoons of the mixture making a first lower layer, then a second layer with mozzarella, and again add more of the mixture and make a third and last layer. Add a sprinkle of breadcrumb on top and some drops of extra virgin olive oil. 6. Bake the flans in the oven for about 20/25 minutes 220°C.

Potatoes and Asparagus Croquettes
Potatoes and Asparagus Croquettes

If you have more of that mixture, it would be nice to prepare also small croquettes by adding some all purpose flour as ingredient to it. Leave the mixture in the fridge for 2 or three hours and then make some squared gnocchi (you won’t be able to work the mixture too long). Fry them golden and crisp in extra virgin olive oil and serve them hot as snack with fried tomatoes (cooked very fast in extra virgin olive oil with some garlic and onion, a sprinkle of salt) and slivers of tasteful Toscanello cheese on top. Enjoy the dishes with your loved one and please, stay at home!

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In the park and ornamental gardens of Drottningholm Palace

In the end Spring is right behind the corner again and if Sweden is in your plans, among your best preferred destinations for enjoying holidays, definitely, Drottningholm Palace and its fabulous Baroque styled gardens are worth a visit when you are in the nearby of Stockholm. It takes a very short trip to get there. As I already took chance of writing in the past about my visit to Drottningholm Palace, an exhaustive guided tour, run by well qualified staff, is highly recommended for those, who love to learn a bit more about history, art and culture of Sweden. By the lovely café in front of the palace, you may order a cup of warm coffee and perhaps a delicious cake and then sit by the mesmerizing waters for enjoying the beautiful landscape of nature, which is offered to you, and the sight of ducks and swans chasing each other. On the right side of the palace, follow the path that heads to the free entrance of the gardens. Have a dip in the wonderful architecture of the gardens, where the inspiration for French Baroque motifs comes from Versailles and Chantilly. Enjoy a long walk through the majestic gardens of Drottningholm Palace, explore the full area until you will be on the route for the stunning Lovö Nature Reserve.

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An excellent dish: hand made pasta bows and broccoli on Mardi gras

Hello! For celebrating Mardi gras we are going to prepare an excellent dish that both children and older children, who enjoy to make pasta dough, would love to try. We need only few genuine ingredients, which, by the way, remind of traditional tastes of Apulia gastronomy.

As for the pasta dough, on this occasion, I mix semolina flour and a local ancient biological durum wheat flour with some water. No eggs are necessary. It takes only few minutes for a thick homogeneous mixture, which then will be worked (you may help yourself by using the nonna papera machine) for becoming very thin sheets of pastry. After that, make small rectangles of those sheets. Next step is to join both the longer sides of each rectangle right in the middle in order to have small bows. Let pasta bows dry accurately for some hours.

Once it is time to prepare the dish, dip small broccoli for a couple of minutes in hot boiling salt water. Strain broccoli (please, do not forget to save that water for later) and add them in a pan with hot extra virgin olive oil, an idea of golden garlic and hot pepper. Cook broccoli for about 5/7 minutes by adding some of that water you saved before. Add a sprinkle of sea salt and pepper if it is necessary. At this point, broccoli should be tender in order to make small pieces of them straight in the pan, by using a wooden spoon. Add some fresh grated ricotta sheep milk cheese on top of broccoli in the pan and let it melt for a couple of minutes.

In the end, cook hand made pasta bows for about 7/8 minutes in hot boiling salt water, strain and add them to broccoli for gently mix all together. Serve pasta bows and broccoli warm in a bowl with crisp golden breadcrumbs and a sprinkle of fresh ricotta sheep milk cheese on top. Enjoy the dish in good company of your family and friends and wish everybody a good Mardi gras. Bon Appétit! ❤

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A journey to Skokloster Castle, Sweden

Skoklosters slott

My journey to Skokloster Castle took place on a beautiful morning, during early Autumn season. At the Central Station, in Stockholm, I caught the train heading to Bålsta and then the bus for Skokloster. Travelling by train at first and then by bus was smooth and it took about 75 minutes to get to the final destination. Besides, it was the opportunity to relax and enjoy the wonderful view of green nature outside the window, while we were approaching to Skokloster.

Skoklosters slott
Skoklosters slott
Skoklosters slott

The majestic architecture in Baroque style is situated on a peninsula by the Mälaren lake, along the route between Stockholm and Uppsala. The idea of the castle was conceived and realized by Carl Gustaf Wrangel and his wife, Anna Margareta von Haugwitz, in the middle of the seventeenth century and, nowadays, the castle is considered an historical monument belonging to the Swedish Age of Greatness in Europe.

Entering the Skokloster Castle was like entering the history of Sweden, an amazing chapter bound to the finest expression of art represented by the well preserved life of ancient works of art present in it for centuries, such as collections of paintings, textiles treasures, precious furniture, silver and glass tableware, ceramics, artisan decorations, porcelain and majolica thousands of books and weapons.

After an exhaustive guided tour, I kept on visiting the castle and the surrounding area by myself. So, I enjoyed a long bucolic walk in the beautiful garden, among apple, chestnut and lime trees, visited one of the oldest churches in Sweden made of bricks and, in the end, I had a delicious tender roast beef, au gratin potatoes and some marinated vegetables by the small coffee bar in the rooms of the castle.

Skoklosters slott

I hope you enjoyed the reading and, of course, if you come in Sweden, the Skokloster castle is really worth a visit. Thank you

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A gracious tulip to make Springtime

We are still in January and it is gonna take a little before milder temperatures. However, we can take good energy from the food we have even at Winter time, of course without forgetting that simple food is the best. At this proper, here it is a light genuine recipe of a cake for enjoying our coffee pause or to bake and serve to children as snack.

The ingredients are: 100 gr all purpose flour, 50 gr coconut flour, 75 gr sugar, 75 gr carrots, 50 gr dark (75%) chocolate, 3 soup spoons maize oil, 25 ml milk, 1 egg, vanilla seeds, 1/4 baking powder yeast, carrots to decor. Firstly, in a bowl mix both the all purpose and the coconut flour with the grated carrots and then add sugar, maize oil, the egg, vanilla seeds, the baking powder yeast and the milk. Secondly, once you have got a homogeneous mixture, pour it in a well greased and floured baking pan for cakes. Thirdly, dip small pieces of dark chocolate in the mixture and place the cake in the oven for about 30 minutes 120°/200° C, until you will see its surface becoming a little bit crisp. In the end, out of the oven, before serving the cake, decor it with small gracious tulips made of carrot and enjoy a piece of fragrant cake and a cup of good warm coffee or tea. What is more, you may add some vanilla cream on a side of the plate, if you prefer. Besides, this cake might be a wonderful idea for a children party or a light dessert after dinner.

To make little tulips, take a piece of carrot and make oblique cuts around it for creating petals, then cut the piece gently and use a toothpick for fixing the tulip in the cake .

Many thanks, I hope you will enjoy the recipe ❤

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Choose a pattern for your focaccia: just the way you like it

In the early morning, before going to work, you can prepare a soft mixture for a focaccia dough. You need the following ingredients: 500 gr all purpose flour, 40 gr extra virgin olive oil, 9 gr yeast and some sugar, (the tip of a coffee spoon) which will help the soft mixture to leaven, 300 ml water, 10 gr salt. Then, leave it to bubble and rise for four or five hours at least. At this point, you will make the focaccia by pouring the mixture on the oiled surface of a baking tray. Work on and stretch out the dough with the tip of your fingers. Cover the dough with a clingfilm and leave it to rise again for about 20 mins.

Then, choose to decor the focaccia by making a pattern with the delicacies you prefer and bake it in the oven 180°/200° C. Perhaps you can make an emulsion with water, extra virgin olive oil and sea salt and just paint it on the surface of the focaccia. Or you may choose to go for brie cheese, fried rings of leek, slices of sweet and sour bulbous of Leopoldia comosum (an inviting delicacy from Apulia culinary tradition) and a hint of thyme leaves. Whether in a way or in an other, your focaccia will taste very appetizing and much welcome by your table-companion. Enjoy it. Thank you.

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Warm crisp crostini of bread and lentils to wish a wonderful 2020

It is Tuesday morning, on the last day of December 2019. For the table of the new year and for wishing all the best in 2020, I prepared a soup of small lentils. In less than an hour it can be served to guests.

You need lentils (the proportions are according to the number of your guests), celery, carrots, onion, garlic, bouillon prepared with vegetables, tomato puree, parsley, extra virgin olive oil, curry, salt and pepper.

Firstly, fry a mixture of diced celery, carrots, onion in a pan with extra virgin olive oil. Then, add a clove of garlic, the lentils, a coffee spoon of curry, a tea spoon of tomato puree. (When you buy lentils, please, pay attention whether you can already cook them or you have to leave them in a bowl with cold water for a couple of hours right before starting with the cooking process). Once in the pan, leave the lentils for a couple of minutes to let flavors of the frying vegetables be soaked up by the lentils and then add the bouillon. Add salt and pepper. Cook the soup slowly for about 40 minutes. In the end, lentils should be tender and dried.

Serve the warm lentils on discs (crostini) of homemade bread that you previously made crisp in the oven for about 10 minutes, 200°C, with few drops of extra virgin olive oil on their surface. Add leaves of parsley to decor the plate. This dish could be an inviting idea for starters or a light warm soup.

Many thanks and wishing everybody a wonderful 2020!

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Lamb chops and bell peppers, a colorful and tasteful dish for your holiday season table

The time of holiday season is flowing and soon we will enter the new year. This is time for some relax and enjoying the good company of family and friends. At this proper, today I prepared lamb chops and bell peppers for lunch. It is a colorful and tasteful dish, which I enjoy to make from time to time for its fragrances of Mediterranean herbs and I may recommend for your New Year’s Eve table. It is easy to prepare and your guests will appreciate it.

The ingredients for this dish are lamb chops, garlic, leek, breadcrumbs, some herbs like thyme, rosemary, parsley, grated parmigiano, a lemon, extra virgin olive oil, almonds, salt and pepper.

As first step, for preparing this dish, it is necessary to make little pieces of parsley, thyme, a clove of garlic and the peel of a lemon. In a bowl mix all these little pieces of herbs and garlic together with breadcrumbs, grated parmigiano, after you have added a couple of tea spoons of extra virgin olive oil and a sprinkle of salt and pepper.

Secondly, make cubes of red and yellow bell peppers and cook them in a pan with extra virgin olive oil, little white wine, garlic and rings of leek. Add a sprinkle of salt and pepper, some thyme and a soup spoon of rough minced almonds. Keep on cooking for about 20 minutes.

Third step: coat the chops of lamb with the mixture in the bowl made of herbs, breadcrumbs, garlic etc. and fry the chops until they will get a golden crisp surface.

In the end, serve the warm chops of lamb with the bell peppers.

Wishing everybody “bon appétit”, thank you and, most of all, may your 2020 be wonderful!

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Home Made Fresh Pasta at Christmas Time

Here we are! It’s the second weekend of Advent and, in the kitchen, on Sunday morning, we enjoy making fresh pasta. Actually, serving ravioli to guests at our Christmas table can be an excellent idea but we are going to use alternative ingredients for the stuffing, such as sheep milk ricotta cheese (250gr), parmigiano reggiano (50gr) and a pear.

  • As first step we make a thin sheet of pastry. The manual pasta making machine (nonna papera) is the faster solution if you are in a hurry or you may use a rolling pin if you are familiar with it. The proportion of the ravioli mixture for a couple of people is 250g semolina, one egg, little oil, water. Of course, you can add ingredients according to the number of your guests. As soon as the mixture is done, leave it to rest for an hour.
  • In the meanwhile, cut a pear in very small cubes, add a yolk, ricotta, grated parmigiano cheese and mix the stuffing for ravioli pasta.
  • Then, make small discs of ravioli pasta, stuff them with a spoon of the cream made with pear, ricotta and parmigiano cheese, seal them hermetically.
  • Cook ravioli in boiling salted water for few minutes and, as soon as ravioli come up on the surface of the boiling water, it’s time to strain them.
  • Finally, serve them warm in a dish with melted butter, grated sheep milk cheese and papaver seeds on top.

Buon appetito and wishing everybody a good new week!

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Hymn to Nature

“Tree

There is no other way than to become more tree.

Make it up with the soil. The soil: eternally the same.

The stones the same.

The gravel the same.

Nailed for all time to this: immovability.

To move in the tree’s direction:

deeper down.

Can a tree that loves storms become a storm?

The tree can do no other than to rend its crown.

Be shaken through by cries

the tree the nailed-fast soughing

born to be tree

drives its longing inward

into the form of tree.

The dark-shadowed grows broader. Broad

the pillar descends and without vertigo sings greater

towards the cloud its heart of leaves

rest for all that travels

safety for birds and for the seeds

forever in motion

deep in its innermost wood.

There is no way than to become more tree.”

Solveig von Schoultz

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Short pastry biscuits in the oven

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Tasting new extra virgin olive oil in Apulia

The harvest of olives goes on in Apulia region, in the South of Italy, and, in full respect of our family tradition, in these days we looked for the new local productions of olive oil. We tasted among different kinds in order to choose those new extra virgin olive oils, which meet both cooking and gourmet requirements, for our annual supplies. In the end, our choice was for a very good quality biological extra virgin olive oil made with leccino monocultivar, which has only 0,2 acidity and herbaceous taste, and a second one, a blend that has more rustic attribute and it is made with “leccina”, “nociara” and “picholine” varieties of olives (0,5 acidity).

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Herbst am Mälarsee

Eine wunderschöne Schifffahrt vom Schloss Drottningholm nach Stockholm.

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The apple orchards around Gripsholm Castle

There is a wonderful flourishing nature around Gripsholm Castle. A good chance while visiting the castle, during Autumn season, is to enjoy the view of beautiful apple orchards in the area.

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In Stockholm auf einem kleinen Boot

Segeln auf einem kleinen Boot entlang von Lichtwellen unter gemütlichen Stockholmer Gewölben.

Einen schönen Juli-Monat

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Gentle sliding of boats

Suddenly it sounded like music and you could listen to the gentle sliding of boats sailing to your direction on the smooth surface of glistening reverberating waters .

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Ice skating in Kungsträdgården, Stockholm

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Let’s make spaghetti for dinner!

  Hello, are you planning to bring authentic flavours of Italian cuisine to your table at the weekend? Indeed, a dish of pasta is the best way to cook like Italians and many people in the world love Italian pasta. At this proper, here there are some quick tips in order to choose a good quality product and cook pasta in the right “al dente” way.

  Let’s start by saying that a good quality flavourful pasta dish is made of:

1. The right choice of the main ingredient, that is pasta made of stone-grinding “durum wheat” flour. This particular flour, very rich in proteins, has the natural chemical properties for making the production of an excellent pasta possible (the mixture, made with only flour and water, is, for tradition, the simplest widely used recipe for making pasta in Southern Italy)

2. Pay attention when you choose your pasta pack, according to the recipe you are going to make. You may choose (trafilata al bronzo)”bronze drawn” pasta, if you want your dish have the taste of a magistral embrace with the sauce you are going to make for it. Please, look at the size, and minutes recommended for cooking the product

3.  Fill a pot with water and leave it on the cooker until water starts boiling, then add pasta and a sprinkle of sea salt. Wait for the time recommended on the pack, have a taste of pasta to be sure about the right quantity of sea salt and the cooking process be “al dente”. Strain pasta and make room to your gourmet inspiration for finishing and serve the warm appetizing dish to your guests. 

Mantecare
“Mantecare”
Pasta is excellent with a fresh tomato sauce. By adding leaves of basil in the end on this simple dish, you get the fragrance of Summer time

Pasta is excellent with a fresh tomato sauce. By adding leaves of basil in the end on this simple dish, you get the fragrance of Summer time

Buon Appetito, Guten Appetit, Bon appétit, Smaklig måltid, Enjoy your meal!