Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.

The recipe in the link: Gnudi

The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.

Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy  your stay between the Dolomites and the Garda Lake.

We made this recipe with Italian Chanterelles we found at Ca’ – Cucina, (Rebekkavej 49 – Hellerup, Denmark).

Would you like this delicious dish?? take a look here

These last minute canapés are perfect to start an end-of-summer party. By using seasonal figs (black or green equally match well for these canapés) accompanied by the tanginess of a good goat cheese, you’ll offer your guests a flavour explosion.

We found the sweet black figs at Ca’ – Cucina, Take Away, Eat – In, Catering and Events (Rebekkavej 49 – Hellerup, Denmark). They are back after the summer with plenty of seasonal offers we warmly invite you to visit.

Follow the recipe here

Plum Gnocchi are one of those dishes featuring the culinary tradition in Friuli Venezia Giulia (Italian Northeastern region). These Gnocchi actually have a Bohemian origin, as they were introduced when the Austro-Hungarian dominion was in the region.

When I’m in Italy for the autumn break to visit my husband’s family, my mother in law never fails to prepare these Gnocchi for me, as she knows that it is my favourite dish of her repertoire. Recently I was authorised to “steal” the recipe, which she jealously keeps in her recipe book, just because I had to share it on the blog 

This is a dish that can be served either as a main dish or as a dessert. In my family we use to eat it without pairing anything else beside as it is a complete meal in itself.  Perhaps the only thing you’ll want to ask at the very most, after eating a few, will be a digestive. :-))

(Francesca)

Do you would like to try this goodness?? take a look to the link: Mad & delicacy

In southern Italy, many traditional recipes, especially those originating from the countryside, are topped with a homemade crispy crumb bread. This tradition derives from the olden days in which parmesan cheese was too expensive for peasants to buy, and they would use this crispy bread as an alternative.

The main aspect of this dish is the lemon flavour. The best lemons to use in this pasta are the fragrant lemons from the Amalfi coast (Campania region – Southern Italy). If you are lucky enough to find them, you will enjoy a very flavourful and tasty dish!

take a look here for the recipe: Lemon Spaghetti