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posts tagged ‘ italian food ’

5 delicatessen to try this summer in Sardinia

posted by Home In Italy on April 11th, 2018

You still haven’t booked our holiday in Sardinia? after reading this post, you will probably change your mind. If you already have, you have made the perfect decision.
Here below the top five dishes you should try while being in one of our luxury villas in Sardinia.
If you are a food lover you will be happy to know that Sardinia presents a large opportunities to taste so many types choice: from classic Italian recipes to traditional farming recipes, ready to adorn your dinner plate during your trip.

Each city, town and village will have their own take over on some the island’s traditional dishes, but with a specialties that will make them originals and different from the one of another cities and always present a truly memorable and rewarding flavor of Sardinia.
In order to help you choose which dishes to try first, we’ve prepared small selection of dishes to try this summer during your holiday in Sardinia.

1. Culurgiones


They are the classic ravioli of Sardinia, also known as angiulottus, ie agnolotti. The filling is usually a combination of potatoes, pecorino cheese, onions and mint. typical culinary specialty of the Ogliastra barbaricina area, while in the rest of the island there are different recipes, like that of Gallura, which aromatizes the product with lemon or orange peel.
Since 2015 the “Culurgionis d’Ogliastra” have been recognized as an IGP product.

2. Caprese Salad


There’s no tastier or more refreshing lunchtime bite than a fresh and aromatic tomato and mozzarella salad. The combination of the sweet and juicy Sardinian tomatoes with the creamy buffalo mozzarella is an unbeatable hit, while a drizzle of olive oil and balsamic vinegar, and some basil leaves, add another kick to the overall flavour.

3. Pecorino Sardo with honey


Nothing represents the Sardinian agri-food culture better than Pecorino, the sheep’s cheese that is the symbol of Sardinia in the world. Moreover, the region has been indissolubly associated with sheep breeding since ancient times. This cheese is a very versatile product that can be enjoyed in many different courses: one of the best ways to enjoy the unique flavour of this sheep’s milk cheese is to drizzle it in honey, with the sharp and sweet flavour contrasting to prove a delicious afternoon snack.

4. Su Porcheddu


Porchetta or porcetto, in Sardinian procheddu or porcheddu, the suckling pig of about 4 – 5 kg or twenty days, cooked slowly on a spit, on grills and flavored after cooking with myrtle or rosemary. This roast is a classic of Sardinian pastoral cuisine.
The result is a crispy yet succulent piece of meat that goes beautifully with a plate of fresh vegetables.

5. Spezzatino di Vitello con Piselli

This dish is another of Sardinia’s meaty treats and a prominent fixture on the Sardinian countryside menu. The main components of this dish are wonderfully tender veal and sweet peas served in a hearty stew. Though the dish may appear simple, the complexity and strength of its flavour is unmatched by any other dish on the island.

Tempted by these irresistible flavours of Sardinia? Make your Sardinia holiday extra special by adding a dose of luxury to your trip.

Recipe of Ciambellone

posted by Home In Italy on March 23rd, 2018

CIAMBELLONE: INGREDIENTS FOR A 24 CM DIAMETER CAKE MOLD
flour 00 350 g
butter at room temperature 200 g
medium eggs 5
granulated sugar 210 g
baking powder for cakes 16 g
lemons the grated rind of 1
salt 2 g

DECORATION
Powdered sugar

CIAMBELLONE: HOW TO PROCEED
Making the donut is really easy. Start by putting the butter at room temperature with the sugar in a planetary equipped with a whisk. Keep the planetary in action for at least 10 minutes. In case you do not own it, you can also use normal electric whips, working the dough for the same time. Add whole eggs now: I recommend that they should be at room temperature and incorporated one at a time . It will take around 15 minutes for this phase. Add the grated lemon peel and the pinch of salt. Continue manually, adding the baking powder and the sieved flour together. You will get a nice full-bodied mixture. Use butter and flour to prepare the pan, pour the mixture into it and cook in a preheated oven at 170 ° for 40 minutes. The ciambellone is ready: let it cool before turning it out, then serve it whole or sliced.

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.

RECIPE FOR: 4 PERSONS
PREPARATION:10 MINUTES
COOKING TIME:10 MINUTES

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

Directions
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.

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!