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posts tagged ‘ Recipe of the month ’


posted by Home In Italy on October 10th, 2016
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
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!


posted by Home In Italy on September 23rd, 2016

Just in time for fall, our favorite dessert – with a strong twist of cinnamon!


  • 800 gr apple
  • 200 gr flour
  • 170 gr sugar
  • 4 eggs
  • 125 gr melted butter
  • Lemon zest of 1 lemon
  • 16 gr baking powder
  • Pinch of salt
  • 1 vanilla bean
  • 1 spoon of cinnamon powder


Peel the apples, cut them into quarters and remove the central core; cut into 1 cm thick slices, and get the cubes. Extract the seeds inside the vanilla bean and add the melted butter in a small pan.

Meanwhile, put in a large bowl the eggs and add sugar.
Beat eggs with an electric mixer for 10 minutes, until they become clear and creamy; then unireil just warm butter.

Take a bowl and sift the flour, cinnamon and baking powder. then mix gently and add the salt and lemon zest; when everything is well blended, combine the flours with the apples cut in cubes and pour the mixture into a cake pan of 24 cm diameter opening circle will have been buttered and floured (or covered with parchment paper).

Bake the pie at 175 degrees for about 50 minutes. Sprinkle the icing sugar on your cake and, if you like the strong taste of cinnamon, you can mix up a bit of cinnamon powder with the icing sugar.

A perfect treat during your fall afternoons!


posted by Home In Italy on September 2nd, 2016


-200 gr dark chocolate
-150 gr butter
- 45 gr flour
- 3 eggs
- 60 gr sugar
- 5 gr cocoa powder


Chop coarsely the chocolate and melt it in a double boiler. Once melted, add butter and blend to make it dissolve. Keep the mixture aside and let it cool. Break the eggs at room temperature in a pan. Begin to assemble the ingredients with an electric mixer, add sugar. Beat eggs and sugar for 10 minutes, until the mixture will become quite foamy, light and dense. Add at this point the chocolate melted with the butter; finally combine flour and cocoa powder together and sift them. Butter the aluminum molds, then fill them to the brim with the mixture; bake in oven preheated to 190 degrees for 12 minutes. Enjoy your chocolate tortino!


posted by Home In Italy on August 10th, 2016

Cannara, a beautiful medieval village in the province of Perugia, in Umbria, organizes in September a big party dedicated to onions. It is a traditional gourmet at the end of the summer, named: ‘Festa della cipollo di Cannara’! Now already celebrating its 36th edition, which became a national reference which reaches 230 thousand visitors every year.

The amazing quality of the food available in each of the five stands every day during the festival, provide hundreds of meals. Dishes whose recipes date back to 1500, as old as the binding of the onion of Cannara. Growing onions is an integral part of the history of the country in the province of Perugia.
There is already a trace of this in the lecture of 1500, while in the nineteenth century advanced techniques were used to improve the quality and production which at the end of the last century has exceeded 80 percent of the total in the region. Cannara is one of the places where the onion is still cultivated using the traditional methods, which have little to do with the intensive mass production, significant binding the people in Umbria, and considered the main source of survival for centuries.
The event is scheduled for the 31st of August 2016 and will close on September 11th (on the 5th of September there will be no events).
In addition to the excellent dishes with and without onions, this festival also offers exhibitions and artistic events which will culminate with the celebration of the patron saint, San Matteo, 21st of September.

The village of only four thousand inhabitants offers visitors a valuable museum where you can admire intact ancient mosaics, remains and archaeological findings. The museum will remain open to public during the festival until late in the evening.
Cannara retains a number of aspects from the Franciscan period. It is in this village that St. Francis of Assisi conceived the third Franciscan order and the famous ‘Predica agli uccelli’ well portrayed by Benozzo Gozzoli.