Archives For Modena

melanzane

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aubergine, eggplant, melanzane: they sound good in any language and, in my opinion, taste even better. These have been my favourite vegetables since I was a child and my mother used to prepare melanzane al funghetto alla veneziana, a kind of cold salad of marinated aubergine. Heaven. Italy is the largest european producer of aubergine and produces more than the whole of the USA. Another reason why it plays such a large role in Italian cuisine. And it’s in season all throughout the summer.

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semifreddo1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Is it ice-cream? Is it gelato? No, it’s semifreddo, a deliciously simple dessert made from freezing whipped cream. It has quite a light consistency, caused by the air in the cream and all you need is a whisk and a freezer, so what’s stopping you?

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zuppa inglese

Zuppa inglese

 

This weekend I was invited for barbecue at my friend’s house to celebrate the finishing of some extension work. I wanted to take a dessert, and so still influenced by my trip to Modena, I decided to take the most Modenese of desserts, a zuppa inglese.

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pastciccio di tortellini

Pasticcio di tortellini alla Modenese

 

Ever since I came back from Modena, I’ve been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I’ve found in Italian cuisine to those pies and is just as delicious as well as being remarkably simple to make.

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Tortelli di zucca con aceto balsamico di Modena

Tortelli di zucca con aceto balsamico di Modena.

 

Tortelli is a word used mostly in north-central Italy to describe two very different pasta shapes. In Tuscany, it’s used to describe a shape like ravioli. In the province of Arezzo, where La Madera is located, tortelli di patate, ravioli stuffed with mashed potato—eaten boiled or often deep fried—are a local tradition. Elsewhere, such as in Emilia-Romagna, the word is used for large tortellini, which are often called tortelloni outside the region.

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