Summerly zabaione with moscato wine

Zabaione, known also as zabaglione or zabajone, is an extremely simple italian dessert made of egg yolks, sugar and sweet wine. Marsala or vin santo are the most common wines used in the preparation, but moscato wine is also a delightful ingredient choice, and gives this fantastic dessert a “summerly” air. Topping it with fruit in summer is popular, in winter you could dust some cocoa powder over it for extra comforting richness in taste. The classical lady finger biscuits (savoiardi), or other hard biscotti are always a delicious way to spoon up this tempting egg nog pudding, that N.B. inspired the creation of the historical egg liquor Vov in the 19th century.


photo: Áslaug Snorradóttir

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Tagliolini with clams

This dish is definitely on my list of things worth living for. Isaac Davis (Woody Allen’s character in his film Manhattan), makes his list including amongst other things Louis Armstrongs’ recording of “Potato Head Blues”, Swedish movies, Sentimental Education by Flaubert, the incredible pears by Cézanne and the Crabs at Sam Wo’s. These creamy tagliolini are highly quoted on a similar list of mine. The dish is Napoli originated and has conquered the tastebuds of Italy and the world. Like so many Italian dishes, it’s so simple, but as always it is the quality of the ingredients and the attentive cooking that rule the outcome. You can of course make this pasta dish with normal spaghetti, but fresh egg tagliolini are exalting in the most delicious way the creaminess of the clams and delivering the salty lightly spicy taste of the sauce.

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Apple fritters from Tyrol

There’s something about fried food that is so comforting and satisfying for the tastebuds. The aroma of the fried ingredients, the crunchiness of the dough that surrounds it…. Heavenly indulgent.
I particularly love fried apple slices in batter, and they are the main reason why sometimes I go skiing. It’s really worth while (independently from the breathtaking view), to take the funivia up to a couple of thousands of meters altitude, and savor these Tyrol Apple Fritters in their perfect surroundings.
The dessert is originally from the Trentino Alto Adige region, which is by the way Italy’s most important apple cultivation area. Then the ski ride down the mountain serves to burn the calories and admire the spectacular view.
When I make them, the sweet, fresh and comforting smell brings out the the imagine of a sunny skiing day in the Alps.

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Truffle eggs

There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……

Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.

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EVOO Extra virgin olive oil – the real taste of Life

Extra virgin olive oil, Evo oil, is a worthy of consideration. I have nurtured love for this precious condiment for a long time, that has been growing gradually over the many years living in Italy.
This spring I decided that I wanted to get to know it more deeply. When there is a person or a place that you are particularly fond of,  you would like to get to know it more closely, and understand who that person or place is, all its peculiarities and characteristics.
I chose a course on the Italian Levante Riviera, at Recco, organized by L‘Associazione Italiana Sommelier dell’Olio

 

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Authentic mixology in an angle of Paradise

Authentic is a term deriving from the greek authentikos meaning something or someone being genuine. In this evermore virtual world, being authentic and recognizing it in our lives, has been come a really difficult task. Our senses are more and more occupied in memorizing values, flavors, opinions and feelings that are not real and genuine. I will not go further into definition of the subject, but leave that to you readers to reflect on. I will give you in this article an example of what I consider an example of a highly authentic person, doing a highly authentic thing in – what you may call it – an angle of paradise…….. that maybe makes it easier to be be authentic or as Paolo Marazzi says himself: “I put my soul into my mixology and cuisine and create genuine experiences with authentic products, but I need the sea in front of me to produce that magic”.

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The world’s best ice cream?

Ice cream is the food that makes you smile more than any other. That is at least the result of a research made by Amsterdam University some years ago. Researchers observed and studied the expressions on European citizens faces while tasting various food types. The one that evoked most frequently a smile on people’s faces was ice cream.

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