Riso Casimir, a deliciously creamy and slightly sweet curried dish, was introduced to Switzerland in the 1950s as an exotic dish. Curried chicken is served over a bed of rice accompanied by a variety of fruits and nuts. Everything is topped off by caramelized bananas. Growing up, Riso Casimir was always such a loved dish in our home, as my mom prepared it for us on very special occasions. Today the tradition continues as my kids love it as well and ask for this dish on special occasions. Let's get started! Read More
Salsiccia e Fagioli is a most wonderful, rustic Italian dish full of intense flavor. Born in the cucina povera, a peasant dish, these fagioli are typical to Tuscan cuisine, but more specifically a staple in Florence. In fact, can't think of a single Fiorentino who does not love to pull up a chair to a table inside a Trattoria, or better yet at home, sitting around the kitchen table, enjoying a piping hot plate filled with Fagioli all'Uccelletto and salsiccia. Generously drizzled with good extra virgin olive oil, and topped with roasted Tuscan sausages, this dish becomes true comfort food not only for the colder winter months, but also a perfect and timeless dish at any time of the year. Let's get started! Read More
Fagioli all'Uccelletto is definitely one of the most classic, timeless Italian dishes that depicts the delicious, traditional Tuscan cuisine. Commonly served as a side dish to meats such as Bistecca alla Fiorentina, or sausage grilled on hot coals, these legumes are also a perfect vegetarian choice when simply served alone, or on a slice of toasted tuscan bread drizzled generously with excellent olive oil. As a healthy source of protein, this inexpensive legume will be a perfect choice when accompanied to a great variety of dishes. Let's get started!
Torta della Nonna is one of the most simple yet scrumptious, classic Tuscan desserts, famous for its creamy custard filling. Enclosed by a thin layer of pastry dough called Pasta Frolla, this delicious dessert is topped with pine nuts and finally dusted by a light layer of powdered sugar. Let's get started! Read More
A timeless classic, Crostata di Marmellata is not only a delicious dessert, but simple to make. This beautiful Italian dessert evokes memories of childhood and a beautiful culture that celebrates genuine food. Made with Pasta Frolla this very popular tart is passionately and proudly prepared in most kitchens across every region of the breathtaking land of Italy. So simple to make and perfect to serve on just about any occasion. Let's get started! Read More
Saltimbocca alla Romana is an exquisite and mouthwatering entrée - a "secondo" typical Roman cuisine, but also a dish loved throughout Italy. Thin slices of veal dusted lightly in flour just on one side, topped with Prosciutto Crudo and a fresh sage leaf, are finally secured with a toothpick and quickly prepared in a frying pan. In no time at all a flavorful dish is served drizzled with a delicious wine reduction. The secret to great success is a very brief cooking time. Easy to prepare, but incredibly flavorful when accompanied by a fresh salad and a side-dish of your choosing. No wonder they are called saltimbocca, because they will just jump into your mouth as their literal name states. Let's get started! Read More
Pasta Frolla is one of the most basic Italian pastry doughs used for a variety of delicious desserts. A perfect base for a fresh fruit tarts, in which a variety of colorful fruits are elegantly laid over a mouthwatering custard pastry cream (Crema Pasticcera), as well as the crisscrossed lattice of a Crostata di Marmellata filled with berry or apricot preserves, and even for a delicious and iconic Torta della Nonna. These are just a few examples of how to make good use of Pasta Frolla. Read More
Tuscan CENCI are very delicious fried strips of sweet dough, making them into a delectable, traditional treat. Cenci are made throughout Italy for the festivity of Carnevale. Although every region in Italy has a specific name for them, in Florence they are called CENCI, which literally translates to RAGS. Deep fried and dusted with powdered sugar they become a finger licking good must have.
Forty days before the celebration of Easter, Carnevale marks the last day of festivity before the restrictions of Lent begin. Children and even adults dress up in costumes and masquerades as confetti fly in the air and cover the ground. Mischief is common during this day as the saying clearly declares: "A carnevale ogni scherzo vale" - Anything goes at Carnevale. What a fun and delicious treat to have on such a day as this! Lets get started.
Milk braised pork is a very simple, inexpensive classic Italian entrée. Accompanied by roasted potatoes this tender, flavorful roast is perfect and delicious to serve to family and friends. With the help of an immersion blender the reduction of the milk is quickly transformed into a silky gravy poured over the thin slices of meat. Let's get started! Read More
Mixed, Fried Vegetables - Fritto Misto di Verdure is a delicious Italian, vegetarian appetizer perfect to serve at any occasion. These crispy, fried vegetables are sure to be an instant hit. In this recipe you will learn how to make this traditional batter for dipping and frying reminiscent of street food found in any Italian outdoor market. Read More
We found this recipe via Daniel Larson’s Instagram. Daniel graciously allowed us to repost his recipe. If you’d like to see how a true Swedish baker makes Cardamom Buns, give his recipe a shot; we did! The Gusto helped make it a total success, and they were delicious!
Runebergintorttu is a Finnish - Swedish dessert named after the famous poet Johan Ludwig Runeberg (February 5, 1804 - May 6, 1877). His wife Fredrika in order to satisfy her husband's sweet tooth used what she had on hand in her kitchen to create what has now become a national dessert to celebrate the poet's birth. There are two things that we have in common with the Runeberg family; a large family of six kids and a husband who has a very sweet tooth! Let's get started! Read More