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posts tagged ‘ best Italian food ’

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.

E*tra Vergine Oleoteca: the best Umbria can offer!

posted by Home In Italy on November 2nd, 2017

E*tra Vergine Oleoteca is a brand new concept, created by the eclectic architect and olive oil producer Monia Caneschi, whose passions for food, design and olive oil have been combined with those of Pierluigi Ceccarelli, professional sommelier and olive oil taster, who have been working with wine and gastronomy for the past 20 years. The result is a culinary oeuvre, a magic and unique place where it is possible to feel the intense dedication to quality and details. With 250 olive oil labels, all of them personally selected, the olive oil shop E*tra Vergine Oleoteca is an important national and international collection, offering the best Italian olive oil brands and products coming from abroad, all of them with the common characteristic of very high quality.

Oil is the main actor, but also wine, sauces, pasta and herbal liqueurs among other specialties give their contribution for a special evening and memorable culinary experience. The dedicated chef creates delicious plates different every day, depending on the fresh materials available, and with the constant leitmotif with are the olives.

A place where gastronomic culture is explored in the wider meaning, where you can talk about historical and cultural traditions related to the local and national food products and where it is possible to taste products of absolute excellence.

Book a villa in Umbria through Home in Italy and get a free olive oil tasting at the Oleoteca in Spello!

E*tra Vergine Oleoteca S.r.l.s.
Via Garibaldi, 9
Spello (Perugia)
Tel. 0742/651481

Truffle hunting in Umbria

posted by Home In Italy on October 10th, 2017

Truffle Hunting in Umbria is an ancient tradition and the quality truffles in this territory is famous throughout the world. If you are a fan of truffles, you will surely know that the wooded hills of Umbria are an ideal habitat for many kinds of high quality truffles. Today we will try to learn more about these underground and exquisite mushrooms!

Truffle in Umbria: what varieties?
The Nero pregiato, known also as Truffle of Norcia or Spoleto, grows up from November to March and is spread along the territories boarding the Nera river and the mountains around Spoleto and Trevi. These truffles are quite small, their bark is black and wrinkled and the pulp is black-violet. Once picked, the black truffles are divided into several categories depending on the quality and size and their price will vary accordingly (from 350 to 800 Euros per Kg). Among the truffles of Umbria, these are the most famous and appreciated, for their intense aroma and the particular flavour that persists, indeed it is exalted, when cooked.
Tartufo Bianco, which is usually cultivated in Piedmont region, is indeed also present in Umbria and is picked up from October to December. This variety is very rare and valuable and can be recognized by its round shape, the whitish yellow colour and the colour of the pulp, ranging from hazelnut to dark brown with reddish streaks. It is considered a real delicacy and can be priced up to 4.000 Euros per kg, but its scent is unforgettable and its particular flavour is preserved only if served raw.
Scorzone and Bianchetto are less valuable than the previous two varieties, but yet very common and used in the preparation of sauces. The Scorzone is characterized by a less intense scent and is available in summer and autumn seasons, while the Bianchetto is recognized for its small size and reddish colour and is available from January to April. These two “little brothers” have significantly lower prices, ranging from 100 to 250 Euros per Kq.

Truffle Hunting Tour!
The collection of truffles in Umbria is allowed all year around except for May and September: truffles can only be picked when they are ripe, otherwise they will have no scent. The concierge team at Home in Italy will be pleased to help you in organizing a memorable experience of a truffle hunting tour!
Join an expert truffle hunter and his dogs on his daily search for precious truffles before having a lunch of truffle-based dishes. You will see the truffle hunting dogs in action and learn about the history of truffle hunting in Umbria. This experience will bring you back to tradition and will will make your day absolutely special!

How to prepare the perfect lemon sorbet

posted by Home In Italy on October 6th, 2017

130 g of lemon juice
250 g water
170 g sugar
30 g Limoncello
30 g egg whites

Pour the egg whites into a bowl and whip them with the whisk. As soon as the album is semi-mounted add 30 grams of sugar in the rain while keeping the whips in action. As soon as the mixture becomes white and well-spun hold it aside.

Sprinkle the lemons to get 130 g of juice, filter the mixture in a narrow mesh colander to make sure there are no pulp residues and pour the juice into a bowl with the water.

Add the remaining 140 grams of sugar and embed the albumin a little at a time. As soon as you have them mixed well, add the Limoncello liquor and mix again. If you do not want to use the Limoncello, you can substitute it with more lemon juice.

Pour the mixture into your ice cream maker and operate it. If you do not have an ice cream maker, pour the mixture into a large bowl and place it in a freezer for at least one hour. Then pull it out, mash it with a fork and repeat the operation every thirty minutes until you have the desired texture.

As soon as the sorbet has reached the classic creamy consistency you can transfer it to the glasses and serve your lemon sorbet with decorative jugs.