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posts tagged ‘ What to eat in italy ’

Recipe of Ciambellone

posted by 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.

E*tra Vergine Oleoteca: the best Umbria can offer!

posted by on November 2nd, 2017

E*tra Vergine Oleoteca is a brand new concept, created by the eclectic architect and olive oil producer Monia Caneschi, whose passions for food, design and olive oil have been combined with those of Pierluigi Ceccarelli, professional sommelier and olive oil taster, who have been working with wine and gastronomy for the past 20 years. The result is a culinary oeuvre, a magic and unique place where it is possible to feel the intense dedication to quality and details. With 250 olive oil labels, all of them personally selected, the olive oil shop E*tra Vergine Oleoteca is an important national and international collection, offering the best Italian olive oil brands and products coming from abroad, all of them with the common characteristic of very high quality.

Oil is the main actor, but also wine, sauces, pasta and herbal liqueurs among other specialties give their contribution for a special evening and memorable culinary experience. The dedicated chef creates delicious plates different every day, depending on the fresh materials available, and with the constant leitmotif with are the olives.

A place where gastronomic culture is explored in the wider meaning, where you can talk about historical and cultural traditions related to the local and national food products and where it is possible to taste products of absolute excellence.

Book a villa in Umbria through Home in Italy and get a free olive oil tasting at the Oleoteca in Spello!

E*tra Vergine Oleoteca S.r.l.s.
Via Garibaldi, 9
Spello (Perugia)
Tel. 0742/651481
extravergineoleoteca@gmail.com

Trussardi alla Scala, the restaurant of the fashion house in the heart of Milan

posted by on May 7th, 2015

The elegance of the fashion house Trussardi, an impeccable cuisine made of excellent ingredients, a superb location: these and other factors make the restaurant Trussardi alla Scala one of the cult of haute cuisine in Milan. The fashion house was able to combine design, style and haute cuisine in a place that is a reference point for aficionados and celebrities, thanks to a perfect blend of flavors, aromas and refined environment where every meal becomes a multi sensory experience.

Trussardi alla scala restaurant

Overlooking Piazza della Scala, the restaurant has been designed as a place where the modern and cosmopolitan elegance is declared in every room. A style where refinement is in every detail, creating an atmosphere full of charm with large spaces, windows overlooking the square, the warm tones of wood, gold and leather that welcome guests.
The design of the restaurant is combined with a kitchen that enhances flavors combining Italian and French traditions, with a constant search for fresh and high quality ingredients. The credit for this success belongs to the chef Luigi Taglienti, who was able to bring a pure and direct cuisine, with a perfect balance of taste and flavors and obtained the first Michelin star in 2013.

The chef Luigi Taglienti

Together with chef Carlo Cracco, external consultant of the restaurant, chef Taglienti found a place where he can express his view of the cuisine: experimentation, discipline, research on raw materials, technique and expertise: everything is aimed to excite the customer.

art of living, art of elegance

Environments immersed in the Trussardi elegance, a refined and informal style, where it is possible to relax and enjoy the dishes of the chef, rediscovering flavors and local products, in a perfect mix of tradition and innovation: for haute cuisine lovers, a stop at Trussardi alla Scala is a must.

Trussardi alla Scala, overlooking the Scala square in Milan

RECIPE OF THE MONTH: SICILIAN CANNOLI

posted by on June 13th, 2013

SHELLS
3 /4 cups flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
3 /4 cup marsala
egg white (for sealing)
oil (for frying)

In a mixing bowl, combine flour, sugar, and salt. Add butter and marsala, then knead the dough on a lightly floured surface until well mixed. Wrap the dough in Saran wrap and refrigerate for 2 to 3 hours.

Roll out the dough very thin. Cut it into rounds using a 4 inch cookie cutter. Roll each round again until it is very thin. Roll each round around a cannoli tube, tightly, and seal with the egg white.

Fry in hot oil, turning, until golden. Drain on paper towels and let cool. Gently twist cannoli tube to remove the shell. Cool completely.

FILLING
5 cups ricotta cheese
1 1/4 cups confectioners’ sugar
1 orange rind, grated/zest
mini chocolate chip

Mix together (by hand with wooden spoon) all filling ingredients. Keep covered in the refrigerator until your shells are cooled, then fill the pastry bag with the filling.

Use a plain or open star tip. Insert it to the center of the shell and fill to one end, then repeat this step on the other end. Dust with the confectioners’ sugar.