Our last suggestion for a summer meal is the stuffed Piadina. It’s a typical and traditional flat bread of Romagna, the eastern area of the Emilia–Romagna region. Usually this crispy bread is filled with every kind of delicacies like cured meat, fresh cheese, greens but also with sweet ingredients. Today we suggest to fill this Piadina with Prosciutto Crudo (Cured Ham) and Crescenza or Stracchino, two creamy cheeses. For a tastier piadina, we suggest you to use Stracchino. Enjoy the sun and this delicious food!

INGREDIENTS for 4 servings

4 piadine romagnole
200 g good quality Italian Cured Ham, finely cut
250 g creamy cheese, like Crescenza, Stracchino or Crescione
8 lettuce leaves, washed

Warm up a flat-bottomed pan on medium heat for a few minutes. Place the piadina on top. After 2-3 minutes (or until warm) flip the piadina on its other side. Take the piadina off the heat. Spread the cheese on the piadina, add the Prosciutto and 2 lettuce leaves. Fold the piadina into a half moon. Serve immediately.

Francesca & Marinella

The Italian Sgroppino is an alcohol and lemon ice cream based drink typical in Veneto. This is a perfect treat to serve between courses or to end a seafood night.

INGREDIENTS for 1 glass
2 scoops of lemon ice cream (or lemon sorbetto) 
2 tbs vodka
2 tbs prosecco
To decorate, you can either use:
lemon zest
mint leaves
or ground coffee powder.

Place a glass in the fridge. This way, the glass will be cold and your drink will remain fresh for a longer period of time. In a mixer, blend all the ingredients into a thick cream (few minutes). Pour it into the cold glass and decorate.

Serve immediately.

It’s time to go on holidays! And therefore, for this reason, the recipes we are going to present from now till the end of July are very simple, extremely fast and made of fresh ingredients to refresh you. We tasted this delicious summer salad from a friend of ours during a dinner outside. We assure you it was love at first sight!

INGREDIENTS for 4 servings:

1 baby watermelon
100 g Quartirolo cheese (if you don’t have this, you can use Feta cheese)
1 red onion, finely sliced
mint leaves, chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp of honey
a pinch of salt

In a small cup, whisk extra virgin olive oil, honey salt, and  balsamic vinegar together to prepare a dressing.

Chop the watermelon into 1 cm chunks and place them in a salad bowl. Crumble the cheese and add onion and mint leaves. Drizzle the dressing over it. Toss the salad gently to combine all the ingredients. Serve immediately or refrigerate the salad until you want to serve it.

The espresso coffee with almond milk syrup is a refreshing iced coffee native to Salento, the most Southern area of the Apulia region. The main city of this peninsula is Lecce, a fascinating and elegant city full of historic palaces and churches in Barocco Leccese style.

Many of the city’s buildings are decorated with friezes, capitals, pinnacles and rosettes,  and are made of pietra Leccese. It’s a light brown limestone rock typical in these areas, known for its hardness and its ease of processing.

If you happen to be there, after a walk around the streets of the historical center, take a stop in a Bar in one of the plazas (Piazza Sant’ Oronzo or Piazza Duomo) and taste an iced coffee. We suggest also trying out Il Pasticiotto, a small pasta frolla cake filled with custard cream, as it’s one of the culinarie excellences of Lecce.

Take a look here for the recipe:salento-style-refreshing-espresso-coffee-with-almond-milk-syrup/

Hi everyone, today we are sharing two extremely simple popsicles recipes made from fresh fruit with you all. They’re the perfect treat for the upcoming summer and they are so yummy.

If you have 5 minutes,  hurry up and prepare these mouth – watering popsicles for your beloved ones.

We do hope you’ll find these popsicles the perfect delectable treats 

INGREDIENTS for about 4-6 popsicles (it depends on the size of your moulds)

STRAWBERRY POPSICLES

500 g frozen strawberries
150 g sweet condensed milk
80 ml (∼1/2 cup) of lemon juice

BLUEBERRY POPSICLES

500 g frozen blueberries
1 cup greek vanilla yogurt
2 tbs sugar

If you are using fresh fruit, freeze it the night before preparing these popsicles.

Combine all the ingredients in a blender and process until smooth and creamy. You might need to scrape the bowl and start processing again until you obtain a sorbet consistency.

We used silicone moulds. We first added sticks and then fully filled each mould. Freeze for at least 4-5 hours.

If you don’t have the moulds, you can just use a freezable container.

To make the popsicles even tastier, you can dip the top corner into melted chocolate. Then let rest for a few minutes and your exquisite treats will be ready!