If you remember, our blog is culinary partner of Gorchlach: the legend of Cordelia and, as promised, we’ll continue the journey through time presented by the series itself 🙂 . These first gloomy days of autumn have inspired us and made us think about what probably our Salassi ancestors met during their passage over the Alps to conquer the today’s Valle … Read More
Are you ready for a journey through time? Different epochs await us in the series Gorchlach the legend of Cordelia, of which we are official culinary partner. And it is actually to celebrate the national premiere of the series, Saturday, March 12th at Cartoomics in Milan, that we have decided to introduce a delight that comes to us from the Middle Ages: … Read More
We’re at the end of the Carnival this year…But before going back to our diet it is absolutely necessary to enjoy a last bite! And what caould be better than a warm eggnog just typical of this period? 🙂 The recipe that we’re presenting today differs slightly from traditional eggnog flavored with marsala, because we used the apple cider. And because we … Read More
Today we are going to talk about this television series made in the Aosta Valley! So strike in the kitchen! 🙂 Or almost… That’s right, because Fratelli ai Fornelli is the first, unique and inimitable culinary partner of this fiction 🙂 ! But let’s step back for one minute. “Gorchlach: the legend of Cordelia” begins to take shape two years ago, from … Read More
A cheese made with fruits? It really is, and you’ll certainly see that the flavour of this dish with strange name will perfectly fit Christmas time with its spicy scent! The medlar cheese comes directly from spicy fruit pastes widespread during the late Middle Ages and the Renaissance, which were often prepared with quinces and pears and, we could say, are … Read More
We had to. After experiencing the Renaissance medlar tartlets, we had to prepare a more modern and simpler version of them. So, we have replaced the eggs and fruit compote with a simple medlar jam, enclosing it in a super buttery dough which will literally melt in the mouth just like snow 🙂 . Sounds good, doesn’t it?!
Now that we have learned how to clean the medlar and make a delicious jam, we can prepare a delicate tart straight from 1653. Yes, you read that right, a recipe published for the first time in the book “A Book of Fruits & Flowers. The shewing Nature and Use of them, either for Meat or Medicine “, and that … Read More
Today we’ve been inspired by the taste of… the Ancient Rome! Earlier we attened a conference on the culinary tastes of Romans, we’ve decided to reinterpret in modern fashion the fish and honey mixture. Here’s the Roman plaice with honey, fresh ginger, black pepper and the fragrance of thyme! In the recipe we’ve omitted the Garum, an unmissable sauce that Romans used … Read More