This dessert has been a revelation to me. It always amazes me how 6 (!) egg yolks can turn into something as divine as this Zabaglione. The dessert is incredibly quick and easy to make, but stunningly flavourful. It looks creamy, but it actually isn’t at all! However, it is incredibly sweet and you have…
Category: A to Z Challenge
Y is for Your Italian Food Travel List
So, there’s been 28 posts about Italian cuisine so far. Some are recipes made throughout the country, and some are recipes specific to a certain region. It’s easy to get lost in what is made where and such, so I’ve created an overview of the recipes that have been on the blog, which let you…
X is for Xpresso
Oh man, what a title. I’m sorry for that. Anyways, Espresso it is! That strong caffeinated drink that Italians just cannot get enough of. Perfectly understandable if you ask me. It’s a quick energy boost, and I mean, Italian espressos are the real deal. My big complaint about the espresso that I get here in The…
Week 4 of the A to Z Challenge
Here’s what happened in week 4 of Italian Cuisine! Q is for Quattro Staggioni R is for Ricotta Pie S is for Sicily T is for Tagliata U is for Uva a.k.a Italian Wine V is for Vitello Tonnato
V is for Vitello Tonnato
Vitello Tonnato is just as classic as a carpaccio. It resembles it only in that both feature thinly sliced meat. This dish however uses veal, and is smothered in a deliciously creamy tune mayonnaise. To be honest, I know it’s not how it it supposed to be, but I normally serve the sauce along with…
U is for Uva a.k.a Wine
I’m a big sucker for wine. You can pour any white, red, rose, or sparkling wine in my glass and I’ll drink it. As long as it tastes nice, I’ll be happy. Ofcourse, I do have some preferences. For instance, I am not a big fan of French wines. I don’t know why, but they…
T is for Tagliata with Rocket Lettuce and Balsamic Vinegar
In principle, tagliata is just a sliced steak. But I think by now we have come to realize that in Italy it’s never just that. It’s never just a fish, or just a pie, no, it’s a simple dish, but with immensely intense flavours that knock you off your feet everytime you take a bite. Same goes for this wonderful…
S is for Sicily
Ah, Sicily. One of the most beautiful places I have ever visited. Back in 2004, I spent 3 weeks with my family on this stunning island. My first experience with La Dolce Vita. Eating my first actual Italian pizzas (Calzone!), soaking up the Italian sun, and tasting real Italian gelato. And oh my, what a…
Week 3 of the A to Z Challenge
Hope you all had a nice weekend! Here’s a recap of what was posted on the blog in the third week of the A to Z Challenge! K is for Know your Italian Pasta L is for Limoncello M is for Mozzarella N is for Neapolitan Cuisine O is for Olive Oil P is for…
P is for Pizza
I’ve never met a pizza I didn’t like. To me, it is literally one of the best inventions to have ever happened in the culinary world. Made in Naples, pizza are a versatile recipe, which you can adjust in whatever way you like. A pizza with only cheese, or just meat, or solely vegetables. You…
O is for Olive Oil
My absolute, number one, favourite ingredient is for the letter O: Olive Oil. I prefer any type of oil over butter, but the Queen of oils is the one for me. With so many different olive variations, producing techniques and regions, there is an endless supply of this golden liquid. It all started an immense…
N is for Neapolitan Cuisine
Basically everything you love about Italian food, has its origins in Naples. Think of pizza, mozzarella, parmigiana di melanzana (aubergines with Parmesan cheese and tomato sauce) and many more… Naples is one of the oldest cities in Italy, and has been ruled by many different empires and kingdoms: the ancient Greeks and Romans, and the kings from…
Basil and Oil 