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archive of February, 2018

Verona city of love, city of lovers

posted by Home In Italy on February 14th, 2018

Verona, a UNESCO heritage city and always a meeting point for culture and traditions, is transformed and dressed in lights, sounds and colors during this time of the year. The center of the city will be illuminated by hundreds of lights in the shape of a heart. Verona celebrates love, a universal feeling.
From 14 to 18 February 2018, the city of Verona hosts the Verona in Love festival: admissions to museums at reduced rates, treasure hunts, guided tours and much more. All around the city center there is the event “Dolcemente in Love”: local and traditional local markets, master chocolatiers, confectioners, music, dances and much more … .
Place: Piazza dei Signori, Old Market Courtyard, Ponte Pietra and LoveVerona points (scattered around the city and beyond)
Opening hours: from 10.00 to 21.00

Bugie: Italian Carnival sweet pastry fritters

posted by Home In Italy on February 13th, 2018

Bugie or chiacchiere are just two of the many names that you may hear along the Italian peninsula for these typical fritters. The recipe is tasty and simple, it is basically dough made with flour, butter, sugar, vanilla flavoring, eggs flattened into thin strips that are then deep-fried or sometimes baked in the oven and then served coated in sugar.
A variation of the recipe includes the addition of the liqueur or other spirit such as Marsala or Grappa.
The recipe proposed here below is the simplest version, without liqueur or any other variation that will unquestionably indulge even the most difficult sweet tooth, grown-ups or children alike.


• 4 eggs
• 400 g flour
• 40 g sugar
• 50 g melted butter
• a pinch of salt
• icing sugar
• vegetable oil

1. Prepare the dough by sifting flour and adding the sugar.
2. In a bowl beat eggs and add them to the flour together with lemon zest and a pinch of salt.
3. Knead mixture on flour-dusted work surface. Add butter until dough is smooth and elastic.
4. Work the dough until it is smooth reducing the thickness setting until reaching 2/3mm. With serrated pastry wheel, cut it into long rectangles.
5. Heat vegetable oil in deep frying pan. Fry the bugie on each side until a nice gold colour appears.
6. Remove bugie and place on tray lined with paper towels to drain excess oil.
7. Transfer to a serving dish and sprinkle icing sugar on the bugie.