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Capri, between social life and authenticity

posted by Home In Italy on July 5th, 2018

Capri, an island very much loved by nobles and style icons, where modern luxury lifestyle and history coexist.

The island of Capri is a myth that endures over time. The merit is of that aura of “delicious quiet”, so dared by Dickens, of his fashionable life and of his illustrious guests. The authenticity of the island has seduced everyone, from Emperor Tiberio to Margherita di Savoia, from Jacqueline Kennedy Onassis to international stars like Beyoncé.

There is the city of Capri with its elegant shops on the shopping triangle made up of the Piazzetta, from Via Camerelle – where the Falconeri store is at number 35 – and continues on via le Botteghe. The walk then continues to Via Tragara, where there is the luxurious Hotel Punta Tragara with a view of the Faraglioni.

Then there is the wildest Capri, characterized by the path of the forts built during the battles between Napoleon and England for the dominion of Europe at the beginning of 800, on the west coast, from the Via Krupp, which leads to Marina Piccola, to the Gardens of Augustus, close to the Certosa di San Giacomo.

Do not miss the luxurious private residences Villa Lysis, also known as Villa Fersen, in honor of Count Jacques d’Adelswärd-Fersen, and Villa San Michele: famous for its mysterious sphinx. And of course a boat tour of the island, with a stop at the beautiful Blue Grotto.

And after discovering the scenic wonders of the island, the next step is to taste the local delicacies. Ideal places for refreshment are the Le Grottelle restaurant, made out of some rock caves and with a beautiful terrace on Punta Campanella, and Da Luigi ai Faraglioni, for a feast of fish. To enjoy a breathtaking view there is the restaurant of the historic beach resort La Canzone del Mare, while the Lido del Faro serves excellent aperitifs!

It is forbidden to go home without the iconic souvenirs, like a pair of sandals from the Canfora store, loved by Jackie Kennedy, or a bottle of limoncello, a handcrafted perfume from the monks of the Certosa di San Giacomo and obviously a caprese cake.

5 delicatessen to try this summer in Sardinia

posted by Home In Italy on April 11th, 2018

You still haven’t booked our holiday in Sardinia? after reading this post, you will probably change your mind. If you already have, you have made the perfect decision.
Here below the top five dishes you should try while being in one of our luxury villas in Sardinia.
If you are a food lover you will be happy to know that Sardinia presents a large opportunities to taste so many types choice: from classic Italian recipes to traditional farming recipes, ready to adorn your dinner plate during your trip.

Each city, town and village will have their own take over on some the island’s traditional dishes, but with a specialties that will make them originals and different from the one of another cities and always present a truly memorable and rewarding flavor of Sardinia.
In order to help you choose which dishes to try first, we’ve prepared small selection of dishes to try this summer during your holiday in Sardinia.

1. Culurgiones


They are the classic ravioli of Sardinia, also known as angiulottus, ie agnolotti. The filling is usually a combination of potatoes, pecorino cheese, onions and mint. typical culinary specialty of the Ogliastra barbaricina area, while in the rest of the island there are different recipes, like that of Gallura, which aromatizes the product with lemon or orange peel.
Since 2015 the “Culurgionis d’Ogliastra” have been recognized as an IGP product.

2. Caprese Salad


There’s no tastier or more refreshing lunchtime bite than a fresh and aromatic tomato and mozzarella salad. The combination of the sweet and juicy Sardinian tomatoes with the creamy buffalo mozzarella is an unbeatable hit, while a drizzle of olive oil and balsamic vinegar, and some basil leaves, add another kick to the overall flavour.

3. Pecorino Sardo with honey


Nothing represents the Sardinian agri-food culture better than Pecorino, the sheep’s cheese that is the symbol of Sardinia in the world. Moreover, the region has been indissolubly associated with sheep breeding since ancient times. This cheese is a very versatile product that can be enjoyed in many different courses: one of the best ways to enjoy the unique flavour of this sheep’s milk cheese is to drizzle it in honey, with the sharp and sweet flavour contrasting to prove a delicious afternoon snack.

4. Su Porcheddu


Porchetta or porcetto, in Sardinian procheddu or porcheddu, the suckling pig of about 4 – 5 kg or twenty days, cooked slowly on a spit, on grills and flavored after cooking with myrtle or rosemary. This roast is a classic of Sardinian pastoral cuisine.
The result is a crispy yet succulent piece of meat that goes beautifully with a plate of fresh vegetables.

5. Spezzatino di Vitello con Piselli

This dish is another of Sardinia’s meaty treats and a prominent fixture on the Sardinian countryside menu. The main components of this dish are wonderfully tender veal and sweet peas served in a hearty stew. Though the dish may appear simple, the complexity and strength of its flavour is unmatched by any other dish on the island.

Tempted by these irresistible flavours of Sardinia? Make your Sardinia holiday extra special by adding a dose of luxury to your trip.

Recipe of Ciambellone

posted by Home In Italy on March 23rd, 2018

CIAMBELLONE: INGREDIENTS FOR A 24 CM DIAMETER CAKE MOLD
flour 00 350 g
butter at room temperature 200 g
medium eggs 5
granulated sugar 210 g
baking powder for cakes 16 g
lemons the grated rind of 1
salt 2 g

DECORATION
Powdered sugar

CIAMBELLONE: HOW TO PROCEED
Making the donut is really easy. Start by putting the butter at room temperature with the sugar in a planetary equipped with a whisk. Keep the planetary in action for at least 10 minutes. In case you do not own it, you can also use normal electric whips, working the dough for the same time. Add whole eggs now: I recommend that they should be at room temperature and incorporated one at a time . It will take around 15 minutes for this phase. Add the grated lemon peel and the pinch of salt. Continue manually, adding the baking powder and the sieved flour together. You will get a nice full-bodied mixture. Use butter and flour to prepare the pan, pour the mixture into it and cook in a preheated oven at 170 ° for 40 minutes. The ciambellone is ready: let it cool before turning it out, then serve it whole or sliced.

Bugie: Italian Carnival sweet pastry fritters

posted by Home In Italy on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.

RECIPE FOR: 4 PERSONS
PREPARATION:10 MINUTES
COOKING TIME:10 MINUTES

Ingredients
• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

Directions
1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.