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 Italian dessert

Dreaming about sun… Sicily here we come!

posted by Home In Italy on February 16th, 2015

With Christmas as a vague memory, days are now slowly beginning to lengthen and although summer is still far away, our desire to travel is champing at a bit! So let’s start daydreaming and, why not, thinking about your summer holiday… because, you know, to book a holiday is never too early!

Our fist selection is the southern coast of Sicily, from Agrigento to Catania. Here, in spring time, you can already reach the shore (timidly!) and enjoy the first warm rays of the sun. Sicily is the ideal place for outdoor dining with its rich cuisine and its enchanting atmosphere between baroque and exotic.

Lying on the hills of the Etna Vulcan, Mascalucia is an excellent base for exploring the East cost and getting lost in its pistachios plantations. If you like trekking, our suggestion is to organize a daytour in the Natural Reserve “La Timpa” in Acireale: here you will see many natural phenomena summarizing the history of Etna. The natural park is the overlapping of many eruptive eras; from light grey ancient lava to the dark grey one, with special crystals of augite, typical of the more recent eruptions.

Take advantage of the proximity of Catania and spend at least one afternoon in this lovely city. Not to be missed the historic pastry laboratory of Nonna Vincenza in San Placido square, where you can taste and buy delicious pastries with almonds and pistachios, cream horns with ricotta cheese and chocolate and, of course, the famous cannoli.

Just outside Catania, you will get lost among lemon trees and gardens of historic interest. Take note of the Garden Biviere Lenitni (Siracusa), which is a spectacular Mediterranean garden created in the late Sixties. As legend would have it, in this place Hercules, son of Zeus, brought the skin of the defeated lion Nemean as a gift to Ceres, goddess of the harvest. He created a lake that was named after him: Lacus Erculeus (during centuries, the lake changed its name and Arabs called it Beveré, which means waterhole for sheep and fish). Here you can admire lush palm trees, blue Jacaranda, old roses, Yucca specimen and unusual Xanthorrea trees.

The hottest and more exotic sea of Sicily is located just south of Syracuse. Forget beach resorts and imagine yourself lying in the uncontaminated nature: the Cala di Terrauzza, the protected area of Plemmirio and the Marchesa di Cassibile beach.

And now, tell us, don’t you feel a sudden desire of Sicily? We can already perceive the smell of citrus, cannoli and chocolate while the wind is brushing the palm trees.

RECIPE OF THE MONTH: STRAWBERRY TIRAMISU

posted by Home In Italy on March 5th, 2014

Ingredients

Strawberries:
5 Cups Sliced or Chopped Strawberries
2 Tablespoons Sugar
3 Tablespoons Sweet Marsala Wine

Cream Filling:
2 Cups Heavy Whipping Cream
2 (8 Ounce) Tubs Mascarpone Cream
1/3 Cup Sweet Marsala Wine
10 Ounces White Chocolate, Melted
1/2 Cup Powdered Sugar (Confectioner’s Sugar)

Savoiardi:
2 Packages Ladyfinger Cookies
2/3 Cup Orange Juice
1/4 Cup Sweet Marsala Wine

Garnish:
Sliced Strawberries
Melted Dark Chocolate

Directions

Combine the strawberries with the sugar and wine in a bowl and stir to mix. Let the strawberries sit for at least 30 minutes.

In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar. In another bowl, beat the mascarpone with the wine until light, about 4 minutes. Add the chocolate and beat until smooth. Fold in the heavy cream.

Mix the orange juice with the wine in a shallow bowl. Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them. Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.

Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them. Arrange the berries onto this cream mixture evenly. Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.

Refrigerate for at least 5 hours. Cut the tiramisu into squares and arrange on plates. Garnish with sliced strawberries and a drizzle of dark chocolate and… serve!

RECIPE OF THE MONTH: HOMEMADE NUTELLA

posted by Home In Italy on January 7th, 2014

Nutella is an Italian chocolate-hazelnuts spread.

Ingredients

3 oz roasted hazelnuts
3 oz dark chocolate
3 tablespoon honey or sugar
3 oz butter
3 cups milk

Directions

Grind the hazelnuts and the sugar until you get a fine powder, then add the chocolate into small pieces and blend for ten seconds more.

Melt the mixture bain-marie for ten minutes (do not boil) adding butter and milk and stirring constantly.

When it turns into a nice cream, place it immediately in jars.

It keeps in the refrigerator for about ten days and is delicious with cakes or as a healthy snack for children.

RECIPE OF THE MONTH: MERINGUES WITH BERRIES

posted by Home In Italy on September 4th, 2013

Ingredients

Meringue Shell:
5 Egg Whites
1/4 Teaspoon Cream of Tartar
1 Cup Granulated Sugar
1/4 Teaspoon Cinnamon

Berries:
Three Cups Mixed Fresh Berries, Cleaned
2 Tablespoons Sugar

Filling:
1 (8oz) Container Whipping Cream
1/2 Cup Powdered Sugar
1 Tablespoon Grand Marnier

Directions

For the meringue, preheat the oven to 250 degrees. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites with the cream of tarter until they are foamy. Begin to add the granulated sugar, a spoonful at a time, then add the cinnamon. Continue to beat until the meringue is very glossy and forms stiff peaks.

You may choose to make one large meringue or individual ones at this point. To make individual meringues, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper. Adding a little more of the egg white mixture, and using a spatula, shape a rim around the edges. Continue to make more of the meringue shells, spacing evenly across the baking sheet. To make one larger shell, make in the same manner.

Bake for about 1-1/2 hours or until firm to the touch. Turn off the oven, but leave the meringue shells in the warm oven for another hour, then cool completely.

To make the berries and filling, mix the cleaned berries with the sugar and let sit for at least 2 hours. Prepare the cream by whipping with the sugar until firm peaks form. Fold in the Grand Marnier and a teaspoon or two of the berry juices, and refrigerate.

To assemble, plate an individual meringue on each plate, top with some of the whipped cream mixture, and add a couple of spoonfuls of the berries on top.