Mad & Delicacy Italian recipes

El Bicerin - a coffe drink from Turin (Italy)

Perk up your lazy Monday with El Bicerin (which means small glass in Italian dialect). This is a drink born in Turin in the 18th century, in the historical cafe’, which no wonder  is still named El Bicerin.

El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.

Try it and you’ll get addicted!

do you want to try it? take a look here for the recipe

Italian fennel, orange and walnut salad

The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients. To get a strongest taste you can add black Italian olives or some pomegranate seeds. 

Foe the recipe click here

Tenerina cake

The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.

Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.

Thanks to our dear friend Sergio Rossi for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to  Pasticceria Cioccolateria Chocolat  (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.

Would you like to try this easy - to make cake??? the recipe in the blog: Tenerina cake 

Pumpkin gnocchi with sage butter sauce

These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.

The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.

Would you like to try?!? the recipe here: pumpkin-gnocchi-with-sage-butter-sauce

Pasta al coccio

Autumn is coming and it calls for cosy moments with your friends and family, sharing a warm and convivial food.

This pasta al coccio is a typical fall recipe from Firenze - Tuscany, in Italy.

 

The recipe in the following link: pasta al coccio

 
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