Home in Italy - Luxury villas in Italy
Europe +39 075 505 78 65
UK toll free 0 808 189 0999
US and Canada toll free 1 877 293 7654

you are viewing Best Italian recipes

HIS MAJESTY, THE WHITE TRUFFLE

posted by Home In Italy on January 27th, 2017

The precious white truffle, scientific name ‘Tuber Magnatum Pico’, is considered the truffle par excellence because it has a significant important trade role.
Its specific taste and its aromatic smell make the white truffle a very appreciated ingredient in the kitchen and it is considered the best after the black truffle.
Piedmont is the region in Italy where you can find the white truffle, and Alba is a suitable place where to celebrate this most loved and sought delight of the chefs from all over the world.
Every year in October and November, almost two months of events celebrating the Tuber Magnatum Pico, the white truffle of Alba, gem of Piedmont di Langhe, Roero and Monferrato, with an International Fair of the White Truffle of Alba invading the streets, courtyards, markets and palaces of the capital of the Langhe.

How to conserve


The truffle most be stored in a glass jar or, alternatively, in an airtight plastic container. Within this, it should be wrapped in a paper towel, which should be changed and replaced every day. To avoid definitely, as erroneously spread, is to introduce rice in the container, because the rice excessively absorbs the moisture of the truffle, drying it and depriving it of its perfume. Similarly, avoid to store it in oil, which favors fermentation.

The jar or container needs to be placed in the lower part of the refrigerator, at a temperature between 2 and 4 °C (pay attention to milk products, such as butter and cheese, which tend to absorb the smell). Even under the best storage conditions, it is recommended though to eat the truffle within seven/ ten days after purchase. Like the universal rule valued for all fresh products: the sooner you eat/drink it, the better the tastes of the truffle will be.

How to clean


The truffle is a fungus that grows underground: it goes without saying that at the moment of collecting them, they will be covered with earth. It is advisable that anyone who sells truffles already cleanse them before sale, making sure to brush them, even if only superficially. Primarily for the weight, which affects the price, but even more to allow those who are purchasing to verify the quality of the truffles. The earth, in addition to hiding any flaws, it may also be a carrier of insects or worms of various sizes, which might ruin the truffle. For all these reasons, our fresh truffles are sold already well brushed. We do not wash them as this process could undermine its duration. It would be enough to, a few hours before serving the truffle at the table or use it as an ingredient, gently wipe it – but carefully – with a soft bristle brush (such as a fine shoe brush or toothbrush, clean of course) wetted with water at room temperature. The white truffle should never be immersed in water, cooked nor boiled.

How to cut



You don’t eat a truffle by biting it (unless you can afford it), you don’t peal it with a knife (except for the black truffle) and should not be torn to pieces (even if, in some recipes, this way of preparation can offer unique sensations). Generally you don’t grater the truffle, although some kitchen tools could guarantee good results in that way.

The best way to enhance the flavor is to gill. There are several thoughts about the cut, depending on whether you want to achieve a crispy or melted result; in the first case, the blades will be thicker and consistent, in the second case rather thin, almost transparent. The tool to achieve this is the truffle slicer. There are different types available on the market: the important this is that it is equipped with a smooth and sharpened blade, preferably stainless steel, which can regulate the thickness of the slices in order to get a precise cut; variable between 0.2 and 4 mm.

Another suggestion concerns the disposition on the plate. For the most sublime experience, we suggest you to create a cone starting from the outer edge of the plate, creating concentric circles smaller and smaller, following a circular motion.

CROSTATA WITH RICOTTA AND FIGS

posted by Home In Italy on October 10th, 2016
Ingredients:
flour 165 g
almond flour 70 gr
butter 100g
icing sugar 95 gr
medium eggs 1
1 vanilla bean
salt 3 gr
1 teaspoon ground cinnamon
ricotta 400g
isinglass 8 gr
fig jam 400 gr
Liquid fresh cream 200g
Directions:
Combine flour  and the cold butter cut. Stir flour almond and cinnamon . Combine the icing sugar, the inner seeds of the vanilla bean, eggs and salt. Transfer the dough on floured work surface. Briefly work to get a loaf. Wrap the dough in plastic and leave in the freezer for an hour. Then roll out the dough until it becomes a centimeter thick. Lay the mold lined with parchment paper. Bake the base in the oven at 175 ° for 35 minutes. Allow to cool the shell and transfer it to a plate.
Prepare the ricotta in a bowl and, in a small saucepan heat the cream. Melt the gelatin in cold water and add to the ricotta. then add the fig jam. Stuff the base filling it with cream and then it level well in area.
Wash and dry the figs, then cut in half without removing the peel. Add the figs on the cake and allow yourself to this delicacy!

Let’s cook!

posted by Home In Italy on November 30th, 2015


Cooking is culture, conviviality and creativity, and a cooking class is the funniest way to learn about the traditions of the county you are visiting. It is possible to have a private teacher to come to your villa or it is possible to attend a cooking class in a resort in the South of Umbria, near Todi, the Fattoria di Vibio.


At the Fattoria di Vibio, qualified experts will lead you to discover the typical food of Umbria and the cooking classes can be held in a single day or can last up to 3 days, for an unforgettable experience, where fantasy is the best dressing for creating a successful recipe!

Fattoria di Vibio

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

posted by Home In Italy 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