italian

Pizzelle’s come from Italy. They are also known as Italian wafer cookies and there are various ways which to spell pizzelle such as “piazelle,” “piazella,” “pizzele” and “pizelle.” The name comes from the Italian word “pizze” for round and flat. Many different cultures have adapted this cookie and re-named it accordingly. In Scandinavia they are also known as “Lukken” and the Krumcake is baked using a similar iron as the pizzelle. In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation. Learn more about the interesting History of Pizzelles. Pizzelles are eaten flat or folded into cone shapes that are filled with ice cream and other sweets.   Italian Pizzelles  Italian Wafer Cookies Recipe: Recipe Type: Cookies, Christmas Cookie Cuisine: Italian Yields: 30 Pizzelles Prep time: 10 min Cook time: 1 min Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3 eggs, beaten 3/4 cup granulated sugar 3/4 cup butter, melted 2 teaspoons pure vanilla extract 1 teaspoon anise seeds Powdered (confectioners) sugar Preparation: In a bowl, sift together the flour and baking powder. In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth. Preheat your ...

Traveling entices me… and being made to travel with my imagination by simply closing my eyes and listening, thrills me to the point of submission. Such was my experience this past week at Gabriele Ciampi’s minimalist style concert featuring CentOrchestra in Los Angeles. The highly anticipated event took place at the Italian Cultural Institute of Los Angeles with its 100-seat theater filled to capacity. Some audience members were so close to the stage they could have themselves been considered part of the act. Maestro Gabriele Ciampi has a way with the baton. Musical notes danced in my head and lulled me into their melody. He masterfully moved the audience at his whim, toying with their emotions as he guided us into his realm of melodic masterpiece. It’s always gratifying when an event lives up to expectations. Words on this page can’t describe the beauty of the night’s music, so I beseech you to bring the Maestro into your homes, via his CD, and immerse yourself in his music. You will not regret it. Personally, I am looking forward to a night in with Gabriele’s Untouched Melody, In Memory of Neil Armstrong. For more info please visit http://www.gabrieleciampi.com/  

Ritornano #LeRicettedelloChefLorisIndri ! Ogni mercoledì, una ricetta dello Chef del Ristorante Do Leoni, da provare a preparare a casa o venire ad assaggiare al ristorante dell’Hotel Londra Palace, in veranda, davanti al Bacino di San Marco! Oggi un dolcetto fresco fresco! IL “BARATTOLINO DO LEONI” “Prepariamo la marmellata di mango, i savoiardi e il gelato al cioccolato bianco. Una volta pronte queste tre basi, prepariamo il croccante di granella di nocciole con gli amaretti e il burro fuso. Prendiamo ora il nostro barattolino , riempiamo a tre quarti con il gelato al cioccolato bianco mantecato, successivamente una cucchiaiata di croccante, ora una cucchiaiata di marmellata di mango tiepida e finiamo con la decorazione di ribes, menta e una macinata di pepe lungo indonesiano. Infine chiudiamo il barattolino, cosicchè il calore della marmellata, ammorbidisca il gelato e sprigioni i profumi della menta e del pepe. Serviamo con due savoiardi fatti in casa”. Ingredienti: 150 gr di gelato al cioccolato bianco 30 gr di marmellata di mango 2 savoiardi fatti in casa 1 rametto di riber rossi 2 foglie di menta fresca piperita Una macinata di pepe lungo indonesiano 10 gr di amaretti tritati 10 gr di granella di nocciole 10 gr di burro Per il gelato al cioccolato bianco: 1 lt di latte 400 gr di cioccolato bianco 250 gr di zucchero semolato 2 ...