Our PartnersTravel News Cantuccini – my grandmother’s secret recipe by Paola Fiocchi Van den Brande January 24, 2014 written by Paola Fiocchi Van den Brande Tuscany, land of great culinary traditions, so many recipes to learn and try in your home kitchens, much better after having visited our beautiful region. When speaking about Tuscan typical desserts, the first coming to your mind is “Cantuccini con Vinsanto”, for sure. These twice-baked almond cookies are usually offered in restaurants at the end of lunch or dinner, together with a small glass of Vinsanto, a dessert wine with a strong personality. You will never forget their rustic but really gorgeous flavour, their balanced mixture between sweet and salty which combines perfectly with Vinsanto “bitter sweetness”. History The origins of the cantuccini date back to the 16th century and their name seems to come from “canto”, part of a set or from “cantellus”, Latin for “piece or slice of bread”, a salted cracker which Roman soldiers ate on their military campaigns. Biscuits in their “sweet” version made their way in Europe starting from the 14th century as a consequence of the so called “sugar boom”, followed by the widespread cultivation of sugar cane in North Africa and Southern Europe. Starting from the second half of the 16th century, the cantuccini made their appearance at the Medici court, even if, as researches carried out on the recipes of the time show, they still did not contain any almonds, being very similar to the already well-known biscuits from Pisa and the related “Genoese biscuit”. The 18th century was characterised by the spreading of the cantuccini in various forms but it was only from the 20th century that production of cantuccini with almonds started all over Tuscany. The use of butter and leavening agents in their recipe rendered them long-life products. My recipe comes from my grandmother’s little book where I always find traditional inspiration for my dishes. The secret ingredient which elevates the taste is just a splash of Vinsanto in the dough, it really makes the difference! THE RECIPE Difficulty: Intermediate – Cooking time: 50 min – Preparation time: 30 min Ingredients – serves 6-8: – Unpeeled almonds – 250 gr – Butter 100 gr – Plain wheat flour- 500 gr – Eggs: 4 whole + 1 yolk – Caster sugar – 300 gr – Salt – a pinch – Baking powder – 5 gr Roast almonds in the oven at 190° for 3-4 minutes and let them cool down. Melt butter and let it cool. In a big bowl whisk 4 whole eggs and 1 yolk together with sugar and a pinch of salt until the mix becomes soft. Add melted butter and sifted flour with baking powder and stir until it becomes crumby and soft. Chop up the almonds and add them to the dough. Form 2 or 3 small rolls (depending on the wished cookies dimension) directly on a baking tray covered with baking paper and cook them in the oven for about 20 minutes at 190°C.Remove the baking tray from the oven and let the rolls cool down for some minutes, then cut them crosswise in the wished thickness in order to form the cantuccini.Put the cookies on the baking tray again and cook them in the oven for further 20-25 minutes at 170°, turning them after 10 minutes. Let them cool down and taste cantucci by dipping them in a little glass of Vinsanto wine.They can be stored in a tin box for several days without losing their flavour. 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Food and DrinkTravel News Pitta di Patate Salentina. by Paola Fiocchi Van den Brande July 23, 2013 written by Paola Fiocchi Van den Brande Have you ever tasted the delicious “Pitta di Patate Salentina” (Potato Pitta), a speciality from the Salento region in Puglia (Apulia)?We share the recipe with you as prepared by Giuseppe and Paola Ruggeri from Maglie (LE)Ingredients:Potatoes 500 gPecorino cheese or Parmesan cheese: 100 g1 eggbread crumbs2 peeled tomatoesonioncapersblack olivesanchoviesextra virgin olive oilsalt and pepperbaking paperHow to prepare:Boil the potatoes, mash them until you obtain a potato puree. Add the grated parmesan, salt, pepper, egg, extra virgin olive oil and a bit of bread crumbs. Mix all the ingredients together.Cover an oven tray with baking paper, add a spoon of olive oil and add half of the puree.Fry the onion in a pan and add olives, tomatoes chopped finely, capers and anchovies. Once ready, add the ‘soffritto’ to the puree and cover with the other half of the potato mix.Sprinkle with the bread crumbs and place in the oven, 180°C for approximately 30/40 minutes.Ready to serve, hot or cold. (Photo credit: @Lecce24News) You may also like New 2025 regulations are coming into effect for... April 8, 2025 Top 5 Activities for an Unforgettable Autumn Retreat... October 9, 2024 5 Instagram-friendly spots to eat well in Milan March 27, 2023 What on earth is a Crotto? March 27, 2023 July 23, 2013 0 comments 0 FacebookTwitterPinterestEmail
Destination: ItalyDestinationsFamily TravelTravel NewsTrip Ideas Best beaches in Salento by Paola Fiocchi Van den Brande May 8, 2013 written by Paola Fiocchi Van den Brande The Salento area of Apulia can quite possible claim the best beaches in the Mediterranean. Situated at the very end of Italy’s famous heel of the boot, Salento is only now starting to be recognized by travelers and the press as a land of treasures and natural beauty. Rich in history, art and culture, this region has much to offer: crystal clear waters, white sandy beaches, coves, caves, tiny “bleached-white” villages perched on rocky cliffs, delicious food, wine and extra virgin olive oil. Not to mention its warm hospitality, over 300 days of sunshine and its inimitable capital Lecce, also known as the “Florence of the South”. Torre dell’OrsoThe magnificently sea-sculpted chalky-white cliffs, transparent waters and sandy beaches of Torre dell’Orso are not to be missed. Torre dell’orso, photo courtesy torredellorso.comOtrantoThe area of the Alimini Lakes, north of the town of Otranto, is popular among families for its fine sandy beaches and turquoise shallow waters. Unlike in many other parts of the world, Italian beaches are often private (“Bagni” or “Stabilimenti Balneari”). Private beach clubs vary in price and quality. Expect to pay from €25 a day to rent a sun umbrella and two loungers to over €100.Castro MarinaA popular seaside resort. Ideal place for those who wish to live the sea with its coastal beauties rich in caves, cliffs and depths to be explored. Castro is known for the incomparable scenery of the Zinzulusa caves, worth a visit, www.grottazinzulusa.it . Zinzulusa is open from 10.00am to 4.00pm during the winter months and until 6.00pm during the summer months. Castro Marina, photo courtesy Salento.it Santa CesareaLocated between Castro and Otranto, Santa Cesarea is a spa town known for its therapeutic waters and for its Islamic architecture. Rent a boat from Santa Cesarea and explore bays and coves only reachable by sea: www.ondablusrl.net Porto Selvaggio, photo courtesy thepuglia.com Porto BadiscoAccording to Virgil, Porto Badisco was the site of Aeneas’s first landing in Italy after his escape from Troy. A secluded cove offering arguably one of the best sceneries in Apulia. Its beach is secluded and tiny. During the busy months of July and August, it is best to reach the bay by boat. Porto Badisco is the ideal spot for snorkelling around the cliff edges or picnic in the pine grove. Porto Badisco, photo courtesy Wikimedia.org Santa Maria di LeucaSituated on the southernmost tip of the Salento Peninsula, where the Adriatic sea meets the Ionian, Santa Maria di Leuca, also known simply as Leuca, is a delightful art-nouveau town, popular with wealthy “Pugliesi”. The sandy beaches and shallow waters of Torre Vado, Torre Pali and Marina di Pescoluse, also known as ‘The Maldives of Puglia” for its crystal clear waters and fine sandy beaches, are excellent for families and well equipped with lidos, restaurants and other amenities. Le Maldive del Salento, photo courtesy spiaggesalentine.itIf you’re looking for an alternative to Italy’s private beaches filled with sun beds and umbrellas, then Porto Selvaggio near Nardò could be the place for you. This amazing natural park is characterised by a lush pine forests and typical Mediterranean vegetation (“Macchia Mediterranea”). You will bath in one of the cleanest shores of Italy packed with fish, including octopi and starfish. It is also a great spot for walking, birdwatching or living in contact with nature.Porto Miggiano, photo courtesy salento.it Looking for a luxury villa in Puglia? Discover our Collection of private homes. BOOK PUGLIA May 8, 2013 1 comment 0 FacebookTwitterPinterestEmail
Destination: ItalyFood and DrinkRecipesTravel News From Puglia with Love. by Paola Fiocchi Van den Brande February 28, 2013 written by Paola Fiocchi Van den Brande When Passepartout-Homes asked me to write a piece for their blog, I thought about what could be of interest to the readers and I’ve asked Passepartout Homes where the properties in the portfolio are located. Amongst all the beautiful and exotic locations, one popped up to my eye immediately, Otranto.Otranto is in Puglia (Apulia) in the southern part of Italy, right at the bottom of the heel and more importantly for me it is where my mum is from.Santa Cesarea Terme (LE)I know what you are going to say now, the Italians and their mums. You may be right but I’m sure you’d fall in love with the place once you’ve had the chance to visit it.Otranto is located in the Salento, a wonderful area still unspoiled by the mass tourism you may find in other more famous places in Italy.La terra del Salento is the reason why I am so passionate about food.I grew up in the north of the country, near Milan but as a kid, I used to spend the summer months with my relatives in Tuglie, a sleepy town some 40 kms from Otranto. I had the luck of getting to know this area and its treasures since an early age and still today I remember the hot summers spent visiting the dry countryside dotted with olive trees and the magnificent churches to beg for some shade more than for a miracle.But more importantly, I had the chance of tasting probably the best food Italy has to offer since an early age.The Salento is the land of olive oil and wine (the famous vini del salento). The olive oil has a clear, yellow, stray colour and an unmistakable aroma while the wines, especially the reds and the rosé enjoy the perfect warm and dry climate to fully express their potential. In particular the malvasia and above all the Negroamaro, “the blackest of the black” with soft tannins and notes of cherry.Extra virgin olive oil by ALEA in Martano (LE)But let’s also not forget the wonderful cheeses (pecorino, giuncata and ricotta forte) and the tasty sausages (salsiccia di Lecce, salsiccia with fennel seeds and more). Puglia is definitely your place if you are looking to enjoy food, sea and sun (oh, and great wine!).Giuncata cheese with rucola. Photo planetfood.comIf you are feeling peckish in the middle of the day while visiting around, my suggestion is to buy a frisella (basically a bagel made of durum wheat, cut in half and double baked). Soak it in water and then cover with some chopped tomatoes, a sprinkle of salt, some capers and a good helping of local olive oil.Friselle al pomodoro. Photo by giallozafferano.itEnjoy this wonderful merenda (snack) under the shadow of a centenary olive tree and remember, when you do that, close your eyes and taste the moment (and the frisella!). Save it for when your holiday is finished and while at your desk at work you need to take shelter in your happy place. I’ve tried it and it works.Of course you cannot visit Puglia and not try their trademark dish: orechiette con le cime di rapa (turnip top).Orecchiette cime di rapa. Photo giallozafferano.itOrecchiette is an ear-shaped pasta (the name in fact means little ear) that goes wonderfully with vegetables sauces (but also with salsiccia!) although I think it they are just perfect with turnip top.Cime di rapa or rapini are very common in Puglia during the winter and spring months. The sauce is made with anchovies melted in olive oil with garlic and the turnip top. Then the pasta is stirred in the pan with some chilli flakes.I could eat this dish every day. I’m not exaggerating, I could literally have it for lunch and dinner (in fact I’m happy with caffe’ and croissant for breakfast). I love the bitter taste of the rapini and the kick from the chilli with a soft tone of the anchovies. The shape of the orecchiette is also perfect to hug all this beautiful ingredients in the sweetest embrace.Pasticciotto. Photo by gastronauta.itAnother great dish from that region is pasta with sausage and broccoli. And a good alternative if you want to replicate a famous pugliese dish far from Puglia and you may find it difficult to find either the orecchiette and/or the cime di rapa.Texts by Roberto Castiglioni, Co-founder and CEO at Ikigai Group, London February 28, 2013 0 comments 0 FacebookTwitterPinterestEmail