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Tartare di Polpo, Gambero Rosso di Mazara, Stracciatella e Pistacchio di Bronte DOP (Italian Octopus Tartare with Mazara Red Prawn, Stracciatella and Bronte Pistachio)
Italian Octopus Tartare with Mazara Red Prawn, Stracciatella and Bronte Pistachio Story of the Dish Region: Sicily Servings: 4 Prep Time: 35 minutes Cook Time: 50 minutes This elegant tartare is inspired by the extraordinary ingredients of Sicily, where the sweetness of the sea meets some of Italy's finest artisan products. The tender octopus is paired with the prized Red Shrimp of Mazara del Vallo, considered one of the world's finest crustaceans for its delicate sweetness a
6 min read
Bomboloni Italiani alla Crema, Cioccolato Fondente e Pistacchio Siciliano (Italian Bomboloni with Vanilla Custard, Dark Chocolate and Sicilian Pistachio)
Italian Bomboloni with Vanilla Custard, Dark Chocolate and Sicilian Pistachio Story of the Dish Bomboloni are among the most beloved pastries in Italian bars, pastry shops and seaside cafés. Tuscany, Emilia Romagna and many parts of Northern Italy all have strong traditions of serving these soft fried pastries while they are still fresh, often filled to order. What separates a true bombolone from a common doughnut is the dough: it should behave like a light enriched brioche,
6 min read
The History of the Croissant and the Italian Cornetto: One Ancestor, Two Different Masterpieces
Croissant and cornetto share European ancestry, but France and Italy transformed the crescent pastry into two distinct masterpieces. Discover the history, technique, ingredients, lamination, and breakfast culture behind both.
2 min read
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