Where does the tiramisù come from? There are many Italian desserts that are famous around the world, but I am sure that if anyone asks you to name one of them, the most of you will say tiramisù. It is no coincidence that tiramisu’ is the fifth best known Italian word in the world. ItContinueContinue reading “Page #6 – Once upon a time there was milk and cereals”
Tag Archives: foodlover
Tiramisù alla cannella || Cinnamon Tiramisù
Ingredients: 8 eggs yolks240 gr. of sugar (120+120)500 gr. of Lotus cookies (2 packs)a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.)750 gr. of mascarpone cheese250 gr. of philadelphia100 gr. dark chocolate chips5 gr. of cinnamon powder For decoration: ground cinnamon, cinnamon sticks, dark chocolate flakes. Cinnamon tiramisù with Biscoff biscuitsContinueContinue reading “Tiramisù alla cannella || Cinnamon Tiramisù”
Page #5 – The gift of fire
Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in theContinueContinue reading “Page #5 – The gift of fire”
Homemade Focaccia Bread
During the lockdown we all had a lot of time on our hands. Most of us took the opportunity to bake; I personally tried a lot of different kinds of pizza and focaccia dough, with different levels of difficulty and rising times, that can vary from two hours to three days. Today I’ll show youContinueContinue reading “Homemade Focaccia Bread”
Rice
The exact number of rice varieties in the world is not known, it is even believed to be 40,000, but it is certain that rice is the most widespread cereal in the world.How to orient yourself therefore in choosing the rice you want to keep in your pantry? The fundamental distinction between the various typesContinueContinue reading “Rice”
Page #4 – The unbearable lightness of risotto
The history of Rice From the Yang Tze Valley to the homes of Italians Rice was born in the Far East where traces and finds attest to its presence in the Yang Tze valley even ten thousand years ago, it was then widely cultivated in Mesopotamia in the fourth century. BC, and from there itContinueContinue reading “Page #4 – The unbearable lightness of risotto”
Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto
Ingredients: For the risotto: 600 gr arborio rice1 medium butternut squash1 chopped brown onion50 gr. butter50 gr. blue cheese (sweet Gorgonzola or creamy blue danish)50 gr. grated parmigiano4 spoons of extra virgin olive oilsaltground white pepper2 l. of vegetable broth (you can prepare it by boiling water with carrot, celery and onion for half anContinueContinue reading “Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto”
Dry pasta
It doesn’t matter that the origin of pasta is to be found in ancient Rome with the “lagane” (the current lasagna), or in Arab Sicily with the “triyah” that were exported to many places even by ships and that the Arab geographer Edrisi in 1154 described it as “a meal of flour in the formContinueContinue reading “Dry pasta”
Italian sausages with polenta and tenderstem broccoli
Ingredients: 12 mini italian sausages1 glass of red wine500 gr. Instant polenta800 gr. Tenderstem broccoli1 garlic cloveExtra virgin olive oilChilli flakesSalt METHOD: Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the water come back to boil. Put the tenderstemContinueContinue reading “Italian sausages with polenta and tenderstem broccoli”
Page #1 – Pasta and tomato, the perfect marriage
The first recipe that Violetta showed you was spaghetti with tomato sauce and I personally think it was a good choice because it’s probably the most iconic dish of the Italian cuisine, more than pizza or meatballs. Look at the picture and you can actually see the colors of the Italian flag: the white ofContinueContinue reading “Page #1 – Pasta and tomato, the perfect marriage”
The Stove Diaries 