EVENTS
NEWS and RECIPES
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These sacchettini with asparagus can be the show stopper of your Easter lunch! INGREDIENTS for the crepes 2 eggs400 gr milk200 gr flour Nutmeg and pepperPinch of salt INGREDIENTS for the filling 200 gr green asparagus 150 gr ricotta cheese 1 mozzarella cheese4 tablespoons of béchamel souse 50 gr of grated Parmesan cheese Garlic to cook the asparagusSalt PepperExtra virgin olive…
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Today Cristina shows you how to prepare this Neapolitan dish made of mashed potatoes mixed with grated parmesan cheese. This Italian potato pie, often referred to as gatto di patate, it’s a hearty dish that can be eaten alone or paired with a salad for a more balanced meal. Follow this easy-to-make recipe and don’t hesitate…
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Today Cristina prepared for us “bucatini all’amatriciana”: one of the best known dishes in Roman and Italian cuisine. Originating from the town of Amatrice (in the mountainous Province of Rieti – Lazio region), this pasta sauce is a traditional agro-alimentary product of Lazio. While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome and is now prevalent.…
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The rice cake is an Italian classic, prepared with some variations in the different regions of Italy. In the past it used to be prepared only at Easter, but nowadays we eat it all year long. INGREDIENTS 700 ml milk 200 gr rice Arborio or carnaroli 50 gr finely chopped almonds 2 eggs100 gr sugar 1 lemon only the…
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Nothing beats a classic carrot cake – this one has a touch of orange and almonds. Cristina made this cake in 2 versions: mini-cakes and the classic “torta”. INGREDIENTS 250 gr carrots200 gr sugar200 gr flour 80 gr almond, finely chopped 150 ml vegetable oil3 eggs1 orange (we need the zest and the juice)16 gr baking powder A…
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Cristina shares with us a traditional recipe from Tuscany: rice fritters. They are made starting for Carnival and lasting through Father’s day (March 19th, St Joseph’s Day). INGREDIENTS 300 gr rice Arborio/carnaroli1/2 l milk 1/2 l water100 gr sugar20 gr butterLemon zest from 1 lemon1 pinch of salt 100 gr flour 3 tablespoons of Liquor Vin Santo or…
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Cristina serves up a classic pollo alla cacciatora, or hunter’s chicken stew as it’s known in English. It’s a simple and super traditional dish prepared with some little differences in almost all the regions of Italy. The chicken is jointed into pieces (Cristina will show you how to do it) and quickly pan-fried, then slowly stewed in a…
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Today we start our weekend with the perfect recipe for your next homemade “aperitivo”. Cristina shares with us a classic Tuscan finger food recipe: fried artichokes. They are traditionally served as an appetiser or a snack. Once fried, the artichokes have a light, crisp, golden brown crust…delicious! INGREDIENTS 6-8 small artichokes 1/2 lemon1 egg150 gr flour 200…
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Today we celebrate the last day of the Carnival season with this Italian traditional recipe. Frappe (or Cenci or Chiacchiere) are fried pastries that can be found across Italy during the carnival season. They are great warm or at room temperature, but should be eaten the same day. INGREDIENTS 300 gr flour20 gr butter4 table…
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Are you looking for the perfect activity to do with your kids during this last Carnival weekend? Here we are with these cute Carnival Mask cookies easy to prepare and fun to decorate. INGREDIENTS 3 eggs (3 yolks and 1 egg white)159 gr butter150 gr sugar300 gr flourLemon zest (1 lemon) Wishing you a sparkling…
RECIPES
What's for dinner - Frankfurt 