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QUALITIES AND VIRTUES OF THE SO CALLED OLIO NOVO

posted by Home In Italy on October 27th, 2016

Since ancient olives and oil they have always occupied a leading position in power, and this especially for the explosion of the olive trees, originating in Palestine and Asia Minor, along with the screws, in the flora of the so-called ” Mediterranean area “.


But, to be fair, we must say that the use of oil in the gastronomic field was certainly limited compared to what it was used for the houses and street lighting, or as a fuel, especially to power the “sacred fires” dedicated to the gods, but especially in Minerva, of which the oil is said to be the favorite fruit. Last but not least it was also used to anoint the whole body before any wrestling match or fast running, offering less grip opponent since it was allowed interfere with each other. They were finally those of branches of wild olive crowns (later then made laurel) that the winners of the Olympic Games received as a reward of their ability.

Olive oil has come down to us, while preserving its characteristics and its preparatory process, while over the centuries have increased visibly the “surrogates” extracts from other plants: some forty are in fact the varieties from which they derive the vegetable oils known today, such as for example almond oil, walnut, coconut, cinnamon, clove, rosemary, flax, cotton even if only a dozen are the most important ones.

For we must not forget that olive oil plays an important preventive action against atherosclerosis and cardiovascular diseases, as well as being – as opposed to the much-vaunted “light” of various seed oils – digestible and essential (especially in ‘children’s growth) for the ease with which it is assimilated by the body. It is in fact similar in composition to that of human fat, and contains vitamin A (only present in olive oils) and oleic and linoleic acid in the same proportion that we find in human milk.

THE BEST 10 BREAKFASTS TO DO IN ROME: PART 2

posted by Home In Italy on October 4th, 2016

Here’s what Alessandra Tibollo wrote in the magazine La Cucina Italiana on the best breakfasts to do in Rome. Ten high glycemic addresses to start the day, from the traditonal maritozzo to Anglo pancakes, through brioche and croissants strictly based on butter or even just a coffee. Then there are the classics, to feel like newly Gregory Peck and Audrey Hepburn in “Roman Holiday”, from Sant’Eustachio coffee and maritozzi from Regoli.. Without forgetting the international addresses for those who can not do without a scrambled egg in the morning.

Panella


Via Merulana, 54.  A little bakery, a little bar, a little pastry. At via Merulana, Panella exists already for many decades, even if its prices are not exactly cheap. For breakfast, however, the prices are in line with the market. One of the best bakeries in Rome, but we should mention the small cakes as well. The coffee is delicious and during the spring and summer time it is a pleasure to sit outside near the entrance.

Cristalli di zucchero – Via Valtellina, 114 – Via di San Teodoro, 88. The main bakery is in Via Valtellina, in the Monteverde area. Mark Rinella one of the best pastry chefs of the capital. However, it is difficult not to be attracted by the counter, in particular by the portions, from mignon and tartlets. But to appreciate the creativity of the chef at its best you should try the tiramisu, cheesecake, Sorrento, just to name a few of them.

Regoli


via dello Statuto, 60. You can not say to have been in Rome if you haven’t been at least once at Regoli to have breakfast based on “maritozzi”. Beware that by 11am they are all finished, both the classic version as well as the one with cream inside. The vintage atmosphere, immersed in the most multi-ethnic district of the capital, the Esquiline. Around the corner there is Piazza Vittorio, with its sparkling chinoiserie and ethnic restaurants.

Pasticceria Bompiani – Corso Benedetto Bompiani, 8. Walter Musco, confectioner Bompiani, it has revolutionized the concept of sweets and especially chocolate. An example are the Easter eggs, so beautiful that they are the protagonists of a show that is repeated annually. Beautiful and inviting  are even the cakes, while the biscuits dominate the essentiality.

Bakery House

Corso Trieste, 157b / c – Via Riano, 11. The percentage of admirers of American breakfast grows and you can not report a good address – or rather two, since it has dual headquarters – for pancakes served with fresh fruit and maple syrup or chocolate; cupcakes in different variants; NY bagel to be stuffed with cream cheese, Philadelphia or butter and jam; scones with chocolate chips; cinnamon buns; cookies, in different offers. And for those who can not do without a fried egg to start the day, even cooked eggs in many different ways, with accompanying toast or bagels.

RECIPE OF THE MONTH: APPLE PIE

posted by Home In Italy on September 23rd, 2016

Just in time for fall, our favorite dessert – with a strong twist of cinnamon!

Ingredients

  • 800 gr apple
  • 200 gr flour
  • 170 gr sugar
  • 4 eggs
  • 125 gr melted butter
  • Lemon zest of 1 lemon
  • 16 gr baking powder
  • Pinch of salt
  • 1 vanilla bean
  • 1 spoon of cinnamon powder

Directions

Peel the apples, cut them into quarters and remove the central core; cut into 1 cm thick slices, and get the cubes. Extract the seeds inside the vanilla bean and add the melted butter in a small pan.

Meanwhile, put in a large bowl the eggs and add sugar.
Beat eggs with an electric mixer for 10 minutes, until they become clear and creamy; then unireil just warm butter.

Take a bowl and sift the flour, cinnamon and baking powder. then mix gently and add the salt and lemon zest; when everything is well blended, combine the flours with the apples cut in cubes and pour the mixture into a cake pan of 24 cm diameter opening circle will have been buttered and floured (or covered with parchment paper).

Bake the pie at 175 degrees for about 50 minutes. Sprinkle the icing sugar on your cake and, if you like the strong taste of cinnamon, you can mix up a bit of cinnamon powder with the icing sugar.

A perfect treat during your fall afternoons!

A FROZEN EVENT AT VISSANI RESTAURANT

posted by Home In Italy on August 2nd, 2016

When: August 14, 2016 at 20.00

Where: Casa Vissani restaurant

Enjoy a gourmet experience in a casual way: together with the well known excellence of the Vissani cuisine, the night will be colored by many attractions: Showcooking, Open Bar, Live Music.

Menu

Welcome with Bubbles!

(selection of national Prosecco wines, Beers and welcome drinks)

The Boss of the land

(Buffet dedicated to a selection uncommon vegetables and more)

Farm on the table

(Buffet with a selections of regional cold cuts)

For more info: http://casavissani.it