Posts Tagged ‘italian desserts’

How to use the snow in cuisine?

August 23rd, 2011

Credits: Flickr

The origins of Sorbetto come by Arabians, who invented the sherbet, a drink made of fruit, water and sweetener. Arabians definitely improved their technique during the domination of Sicily. Do you know how? Simply, thanks to a mix of snow from Etna Volcano and marine salt: this allowed keeping low temperatures during the making process.

The most common Sorbetto is the one “al limone”, made with fresh Sicilian lemons!

I personally find it very refreshing…and you?

If you like Italian desserts, have a look on our post: Top 5 Italian Desserts!

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Posted in CulturItaly

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“Le Chiacchiere” – A Puglian Carnival Delight

February 16th, 2011

Try Our Recipe for this Delicious Carnival Sweet

Credits: Flickr

Every holiday in Italy has traditional dishes that accompany it. Part of the joy of celebrating each holiday throughout the year lies in rediscovering its food. “Le Chiacchiere” are Puglia’s version of a carnival season sweet found from the top to the toe of the Italian boot.

Credits: Flickr

Every region has its own variation on this delicious sugar-coated temptation and calls it by a different name. So, you may be offered bugie, lasagne, pampuglie, cioffe, crostoli, galàni, intrigoni, rosoni, sfrappole, frappe, or sprelle, but if they are crispy slices of dough, deep-fried and sprinkled with powdered sugar…then you are eating chiacchiere!

 

Credits: Flickr

The same range of variety also goes for the shapes these tasty treats are cut into after the dough is rolled out. Some are cut into square, diamond or long and narrow rectangular shapes. Others are tied into a knot or twisted. A pastry wheel is usually used to cut out the pieces, giving them their characteristic zigzag edges.

Credits: Flickr

Sound good? Even better…they are super-simple to prepare. Follow our 7 easy steps and in no time you’ll be ready to throw a carnival feast of your own!

CHIACCHIERE DI CARNEVALE

Ingredients:
400 grams flour
50 grams butter (softened)
2 whole eggs
2 egg yolks
1 cup Marsala wine
1 pinch salt
olive oil (for frying)
powdered sugar

Directions:
1. Sift the flour and add the softened butter, eggs, wine and salt.

2. Blend well until the dough is smooth and compact.
3. Wrap in a soft cloth (a clean, dry dish towel will do fine) and set aside to rise for about 15 minutes.
4. Roll the dough out to a thin layer, then use a pastry wheel to cut the dough into the shapes you desire.
5. Fry the pieces of dough in plentiful hot oil.
6. When golden, lift the chiacchiere out of the oil with a slotted spoon and lay them on blotting paper to absorb the excess oil.
7. Finally arrange them on a serving dish and sprinkle with powered sugar.

Credits: Flickr

If you prefer a lighter version of this Italian classic, you can bake your chiacchiere in the oven. Or for a vegan sweet, substitute vegetable margarine for the butter.

Credits: Flickr

What makes this timeless sweet truly heavenly is their light and crisp texture which will have you coming back for more and more. Try them dipped in honey or melted chocolate with a glass of chilled sweet wine like “Moscato di Trani” for a 100% Puglian taste treat.

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Posted in Folk & Tradition, Food & Recipes, Puglia

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Top 5 Italian Desserts

September 9th, 2010

What are the most popular Italian desserts?

italian-desserts-gelati

A tasty trip through Italian culinary traditions to discover 5 delicious desserts produced in the peninsula

As you maybe know (and as I recalled a few times in my previous articles) Italy has many differences from region to region. These differences deal with language (or dialects!), traditions, way of living and of thinking, and of course, food. Let’s focus on the part of the meal which I personally prefer (ok, it depends on the meal: I would change with pleasure my dessert with a good risotto alla pescatora, I admit it!). Anyway, I love desserts! Every Italian region has its typical recipes, but there are many Italian desserts which are became national (and/or international) that you can find everywhere. Here’s my top five Italian desserts, which includes both of the mentioned kinds of desserts. Which one do you prefer?
1) Tiramisù
Tiramisù is maybe the most popular dessert among Italian specialties; it deserves the first position in my Top-5-italian desserts-list! Tiramisù’s original recipe comes from the northern region of Veneto. (Additionally, it is my favourite one!)
2) Cassata Siciliana

Typical of Sicily, the Cassata is a delicious dessert made of Italian ricotta cheese, sponge cake, candied peel, filling of chocolate or vanilla.
3) Panna Cotta

Italian Panna Cotta is a delicious dessert coming from Piemonte region, but you can find it almost everywhere. This popular Italian dessert is usually served with wild fruit coulis, chocolate or caramel sauce.
4) Babà

The Babà is typical of Campania, and especially of Naples, although it has Poland origins. The Neapolitan babà is known all over Italy, but you can find the original one just in Campania.
5) Tartufo di Pizzo

The last Italian dessert in my top-5-Italian-desserts-list is typical from Calabria region and has ancient origins. It is my second favourite on this list. Never tasted? Just try, and then tell me!
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Posted in Food & Recipes

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