Archive for 'Recipes'

Pizzelle are cookies which come from Abruzzo in Italy. Also known as Italian wafer cookies, "Neole" or "Ferratelle" the name “pizzelle” (which has various spellings but pizzelle is the most widely recognised) comes from the Italian word "pizze", meaning round and flat. Many different cultures have adapted this cookie and re-named it accordingly. For examples, in Scandinavia, they are known as "Lukken". In some parts of Italy, they would even be made with family crests embossed on them.

Typically, pizzelle are eaten flat or folded into cone shapes which can then be filled with ice cream, sweets, fruit, syrups or whatever your heart desires! The batter used to make the cookies can also have flavours added to them. Common flavours for the cookies themselves include orange, almond, lemon or vanilla, but they are often made with anise at Christmas.

They are thought to be the oldest known cookie and originated in Abruzzo, in the south of Italy, during ancient times to mark an annual celebration. Over time, it became tradition to use pizzelle to celebrate any holiday or festive occasion, but inevitably there were pizzelle for everyone at Christmas and Easter. Today they are often found at Italian weddings as well.

Why not try to make a batch of these cookies as you look for the perfect holiday rental in Abruzzo?

Bombardino is, quite, possibly the winter cocktail. The cocktail is an Italian tradition and is generally served in mountainous areas and at ski resorts, particularly in the north of the country, as a way to warm up. It is not unlike eggnog but is served warm, rather than cold, and has a higher level of alcoholic content. Perhaps, this is why is called a “bomb”.

There are lots of different recipes out there for the drink as towns, bars, restaurants and, even, families often have their own particular variations. However, the main ingredients are an egg-based liquor, coffee and rum or brandy. These elements all come together to make a high-calorie, warming drink that is rich, filling and will warm you from head to toe.

The most important ingredient of all in the Bombardino recipe is the egg liquor. The “official” recipe was invented by pastry chef Gian Battista Pezziol, from Padua who found a new and creative way to use the eggs left after the production of Torrone, another Italian delicacy. Many families in the North of Italy traditionally make their own egg liquor at home, but you can use whatever is handiest. Many people choose to use eggnog or advocaat as they are readily available in stores at this time of year.

Why not try out this recipe? If you're craving the real Bombardino experience afterwards, just find a holiday rental in Trentino Alto Adige, hit the slopes and relax in a local bar with the real deal afterwards.

Cassoeula (also known as Cazzuola, Cazzola and Bottaggio) is a typical winter dish composed of cabbage and pork which is popular in Northern Italy and Lombardy, in particular. With a rich, strong flavour, it is the perfect, comforting dish for cold winter months.

There are several accounts of the origins of the dish, as is often the case with Italian specialities. However, one associates it with the celebration of St Anthony the Abbot on January 17th, which coincided with the end of pig slaughtering season. The parts of the pig used in the dish were those that could be immediately used after it was slaughtered and the better cuts were hung to improve the flavour of the meat. Another story states that the dish traces its roots back to 16th century, Spanish-ruled Milan. In this version of the origin story, the dish was taught to a Milanese girl by her Spanish lover, an army officer. She then served it to the noble Milanese family that she worked for and it was extremely well-received, soon gaining recognition and popularity.

This article began as a recipe. However, research made it apparent that this is a dish that only the most talented of bakers should attempt, lest the be completely bested and frustrated by the undertaking at hand. It is, of course, possible to make sfogliatelle at home but your best bet to enjoy this delicious pastry is just to find a vacation rental in Naples and pop into a bakery in the morning where you'll find the Neapolitan delight fresh, perfect and probably still warm from the oven! Sounds much more enjoyable than potentially fruitless slaving away in the kitchen, right?

Pastiera is a cake which comes from the city of Naples in Campania. It was originally made and consumed during the pagan celebrations of the return of the Spring time. The modern pastiera, however, was probably invented in a Neapolitan convent. An unnamed nun wanted to make a cake with the aroma of the flowers of the orange trees which grew in the convent’s gardens and added this ingredient into the ancient recipe. Her recipe brought together wheat, ricotta, eggs (symbol of new life and resurrection), some water which had the fragrance of the flowers, candied citron and aromatic Asian spices. The dish took off and the nuns began to make the cakes for rich families in the area.

Eventually, it entered wider production and became available from bakers and shops and now can be purchased all over the city. Find a holiday rental in Naples and you can try it while wandering the historic treats. However, if you can't wait until then, try it out first using this recipe.