Tag Archives: Piedmont

A Queen In The Kitchen – Estate Italiana: Orta-San Giulio

The medieval village of Orta and the enchanting San Giulio Island are a spectacular spots in the Piedmont region.

Watch the new episode of A Queen In the Kitchen-Estate Italiana featuring the jewel of Lake Orta and learn what to see and where to eat while visiting  the Verbano Cusio Ossola province.

Twenty minutes driving south from Orta-San Giulio stop by at Cantine del Castello Conti for a tour of their vineyards or to taste their precious Boca wine, the typical red wine from Novara Hills. The winery is nestled inside a real castle built by Mr Ermanno Conti in the ’60s.

Buona Estate!

IMG_1390

The medieval village of Orta overlooking the San Giulio Island.

IMG_1396

The beautiful Church of Santa Maria Assunta.

IMG_1415

Lighting up a candle in the Church of Santa Maria Assunta.

IMG_1492

Piazza Motta with its frescos, cafes and shops.

IMG_1459.jpg

Handmade soap shop in Piazza Motta.

IMG_1464

Breathtaking view of San Giulio Island from the imbarcadero.

IMG_1483

Dining “al fresco” at Ristoro San Giulio, on the San Giulio Island.

IMG_1301

Sipping Boca wine at Cantine del castello Conti with the beautiful owners Mariuccia, Paola and Elena Conti.

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

Chocolate Chips Canestrelli

 

BiscottiDaisy_BLAD-blog-71-copy

Canestrelli are traditional old-fashioned Italian shortbread cookies from Piedmont and Liguria regions (Italy). They come flower-shaped and covered with plenty of confectioners’ sugar. The secret for baking authentic Canestrelli is to hard boil the egg yolks. I gave to the traditional recipe a chocolatey twist adding mini-chocolate chips to the cookie dough.
Enjoy these melt-in-your-mouth cookies with a cup of hot tea or a glass of warm milk. They can last up to 10 days if stored properly in an airtight container or in a cookie tin. A great Holiday gift to share with your loved ones.

As always Homemade & Delicious!!!

BiscottiDaisy_BLAD blog - 19

BiscottiDaisy_BLAD blog - 04

BiscottiDaisy_BLAD blog - 06

Photo by Ale Gambini – BreadLoveAndDreams.com

Yields : 24 cookies

Difficulty : easy

Prep Time : 1 h

Cook Time : 10 mins.

INGREDIENTS
1.5 cups flour type 00
1 cup potato starch
1/2 teaspoon vanilla baking powder
2 egg yolks, hard-boiled
3/4 cup powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup mini chocolate chips
powdered sugar, to dust
DIRECTIONS
– Sift together 00 flour, potato starch and vanilla baking powder.
– Press the egg yolks through a mesh strainer then add them to the flour mixture. Set aside.
– Cream the butter and powdered sugar on a mixing bowl. Add the vanilla extract. Slowly add the flour mixture until a sandy dough forms.
– Gently add the chocolate chips kneading with the hands and shape into a big ball.
– Cover the mixing bowl with plastic wrap and let rest in the fridge for 30 minutes.
– Preheat oven at 325 F degrees.
– Move the dough over a work surface. Roll the dough 3/8 inch thick and cut out with a flower-shaped cookie cutter, make a little hole in the middle with the back of a pastry bag tip.
– Place the cookies onto a cookie pan lined with parchment paper, two inches apart.
– Bake for 10 minutes (they should be pale, not golden).
– Allow to cool on their pan for a couple of minutes then move on a wire rack.
– Cool completely before dusting with powdered sugar.

Piedmont Hazelnut Cake On Expo 2015 Worldrecipes Homepage!

Screen Shot 2015-10-27 at 10.24.44 AM

In a couple of days Expo 2015, the Universal Exposition held in my hometowm Milan (Italy) will end. The theme chosen for the 2015 Milan Universal Exposition is Feeding the Planet, Energy for Life. This embraces technology, innovation, culture, traditions and creativity and how they relate to food and diet.

It has been a long and delicious journey, and such a great honor to be a part of it with my authentic Italian recipes, video recipes and recipes from around the world.

Today I couldn’t be happier to have once again one of my recipes featured on Expo 2015 Worldrecipes homepage along with prestigious Chef Ambassadors such as the Michelin starred Antonino Cannavacciuolo, the Maître Chocolatier Ernst Knam and one of my culinary hero Gualtiero Marchesi, the father of the modern Italian cuisine.

A huge thank you to @Expo2015Milan for this amazing experience  #expoworldrecipes #Expo2015 #tastetheplanet .

To check my Piedmont Hazelnut Cake and other delicious recipes, please visit the Expo Worldrecipes homepage in the section Scent of Hazelnut

http://worldrecipes.expo2015.org/en/

Screen Shot 2015-10-27 at 9.54.26 AM

or directly on :

http://worldrecipes.expo2015.org/en/recipe-piedmont_hazelnut_cake_4002.html

Screen Shot 2015-10-27 at 9.31.21 AM

Grazie and enjoy!!!

Biscottini Di Novara

BiscottiDINovara_BLAD blog - 65

Biscottini di Novara are lightweight cookies from the beautiful ancient city of Novara (Piedmont, Italy).They have an airy and crumbly texture, a rectangular shape with rounded corners and a golden color. The only three ingredients used to prepare these delicious cookies are : wheat flour, sugar and eggs. Biscottini di Novara are extremely light and easy to digest because there are no fats added into this recipe. Extraordinary for dunking in milk, tea or cappuccino.

The original Biscottini di Novara are produced by Biscottificio Camporelli since 1852.

A brief history :

In 1852 Luigi Camporelli started the production of these biscuits in vicolo Monte Ariolo 3, right in the center of Novara, using exclusively three ingredients: flour, sugar and eggs. This recipe was born in the seventeenth century through the work of the nuns of the urban convents who offered these cookies to the bishops and other clergy. Luigi Camporelli launched this activity that gained success around Novara and in other parts of the Italian kingdom. In the following years he was succeeded by his son Giacomo, and then his niece Carla. In 1932 his cousin Carlo Fasola, accountant officer of Banca Popolare di Novara, acquired the laboratory run by Carla Camporelli. In the early fifties his son Giovanni and his wife Carla assisted his father in the management of the family business. Currently the biscuit factory is run by Giovanni’s son, Ambrogio, under whom they work fifteen employees. The production is distributed in specialty stores mainly in Northern Italy.

http://www.camporelli1852.it/

BiscottiDINovara_BLAD blog - 13

BiscottiDINovara_BLAD blog - 21

BiscottiDINovara_BLAD blog - 32

Photo by Ale Gambini – BreadLoveAndDreams.com

SERVINGS : 4 

DIFFICULTY : EASY

PREP TIME : 30 MIN.

COOK TIME : 5 MIN.

INGREDIENTS 

1.97 cups (250 gr) flour type 00, sifted

1  1/4 cups (250 gr) granulated sugar

4 whole eggs plus 1 egg yolk (250 gr)

granulated sugar, to sprinkle

powdered sugar, to dust (optional)

DIRECTIONS

– Preheat the oven at 350 F degrees (180 C degrees ).

– With a hand or stand mixer, beat eggs and sugar at medium speed until smooth and creamy.

– Reduce the speed, then add the flour little by little until incorporated.

– Place the cookie batter into a piping bag without tip.

– Pipe the batter over a cookie sheet covered with parchment paper, shape into sticks 3 inches long (8 cm) keeping them  two inches apart.

– Let the batter rest for 10 minutes, then sprinkle with granulated sugar.

– Bake for 5 minutes or until slightly golden.

– Allow to cool completely before serving.

– If desired, dust with powdered sugar.

Official Contributor For Alimentari Magazine

Screen Shot 2015-01-07 at 8.10.03 AM

Let’s start the 2015 with a great news…I’m an official and proud contributor for the new online magazine Alimentari.

Check my first recipe on Alimentari :

http://alimentarimag.com/recipes/desserts/hazelnut-cake-inspired-piedmont/

Screen Shot 2015-01-07 at 6.41.13 AM

About Alimentari

Brought to you by the team behind the award winning Honest Cooking Magazine, Alimentari is the Italian food, drink and travel magazine for the modern foodie.

Inspired by both the classic culture surrounding Italian lifestyle, food and drink, as well as contemporary Italian gastronomy – Alimentari will be the most inspiring digital magazine for anything connected to the most influential and diverse culinary culture in the world.

http://alimentarimag.com

Piedmont Hazelnut Cake

TortaDiNocciole_BLAD blog - 24 copy

Hazelnut cake, hazelnut spread, hazelnut gelato, I love everything made with this precious gift of nature. This is one of my favorite cake, a traditional dessert from Piedmont, a north-western region of Italy, land full of amazing products as the Piedmont Hazelnut IGP. The Piedmont Hazelnut as known as Tonda Gentile Tribolata has a spheroidal seed, a mild taste and is easy to peel after toasting. Its production is concentrated in the province of Asti, Alessandria and Cuneo. The denomination I.G.P. guarantees to the consumers the authenticity of this product. Enjoy a slice of this cake with a glass of Moscato D’Asti.

TortaDiNocciole_BLAD blog - 08 copy

Photo by Ale Gambini – BreadLoveAndDreams.com

Servings : 6-8

Difficulty : easy

Prep Time : 20 mins.

Cook Time : 35 Mins.

INGREDIENTS

2 cups Piedmont Hazelnuts, toasted

1 stick (8 tbsp) unsalted butter, melted

1 cup granulated sugar

3.53 oz. all-purpose flour, sifted

1 sachet vanilla baking powder (1/2 oz or 16g)

3 eggs, separated

1/8 tsp salt

powdered sugar, to sprinkle

DIRECTIONS

– Preheat oven at 375 F degrees.

– Grease a 9 inch cake pan with baking spray or butter and flour. Set Aside.

– Grind the hazelnuts in a food processor or high speed blender.

– Mix the hazelnuts with sugar, flour and vanilla baking powder.

– Add the egg yolks and butter and blend thoroughly.

– Whip the egg whites with the salt at stiff peak.

– Gently fold in the whipped egg whites into the hazelnut mixture.

– Bake for 35 minutes.

– Allow to cool completely in its pan.

– Sprinkle with powdered sugar before serving.

Conti-Cantine Del Castello Wines & Winery (Maggiora, Italy)

117-0088sorelle-rid-anchisipittura castello contiheart Castello ContiConti-Cantine Del Castello Wines & Winery (Maggiora, Italy)

Today I’m thrilled and honored to write about The Cantine Del Castello Conti wines & winery.
The Cantine del Castello is a family-owned and run business, established in 1963 by Ermanno Conti, in the little town of Maggiora (Piedmont region). He had the innovative idea to produce the Boca wine, pursuing the dream of making only the wine he always loved to do. In the 1960 he built a Castle (Castello) to protect and respect the aging of his wine.
The Boca, a historical DOC created in the 1969, is a fine wine from the tradition of the Novara’s hills. It is the result of the mix of three kind of grape: 70% of Nebbiolo, 25% of Vespolina, 5% of Uva Rara (Bonarda Novarese).
Ermanno’s passion and knowledge about Boca wine has been passed down through the years to his tree amazing daughters Paola , Anna and Elena. Nowadays the Conti Sisters lead magnificently the business and they’ve also created a new wine label called “Rosso delle Donne” (Women’s Red), dedicated to vintage of 1996 of Boca, painted by the venetian artist Oreste Sabadin. The Rosso delle Donne is not only a wine but a project, a new concept of wine tasting along with contemporary art exhibitions, artistic workshops, books presentations, readings of poetry, theatrical performances.
The Conti Sisters grow their grapes with an organic approach, NOT using any kind of chemical weed killer.

Kudo to this three talented women who reinvented a way to produce, taste and love wine.

Salute!!! Cheers!!!

http://www.castelloconti.it

Thanks to the Conti Family for the infos and photos…and for the longtime friendship 🙂