Sunday, 17 February 2013

I dolci di Fulvio

ITA:
Qualche tempo fa, durante una mia visita a Trieste, ho scoperto una pasticceria davvero deliziosa, un posticino così gradevole che voglio farvelo conoscere. Era domenica mattina e mia mamma mi propone di andare a bere un caffè mentre mio fratello fa lezione di spagnolo. Dove? Da "I dolci di Fulvio". Non sono pratica di quella zona della città quindi per me è stata una vera scoperta!
"I dolci di Fulvio" è una piccola pasticceria che si trova all´angolo tra via Donadoni e Via Feltre, dietro a piazza Perugino, stracolma di dolcetti e delizie artigianali. Dietro alla vetrina dei dolci lavorano due ragazze - una di loro è Samantha, la figlia di Fulvio - intente a servire caffè e dolci ai numerosissimi clienti. Dapprima, infatti, non siamo riuscite neanche ad entrare poiché non c`era spazio neppure per aprire la porta, quindi mi sono accontentata di ammirare dalle vetrine... Passata la sindrome di Tokyo, siamo potute entrare ad assaggiare! L´assortimento è davvero immenso: sachertorte, cestini di frutta, marzapane, paste creme, crostatine, biscotti, tiramisù, brioches, praline, pasticcini di tutti i tipi e molto altro ancora. Noi abbiamo preso una tortina al cioccolato, un cestino alle more, una tartelette al pistacchio (€1,20 al pezzo), un caffè (€1,-) e da portar via una mini sacher (€2,20-) e una trentina di baci di dama (€9,-), per un totale di € 15,80. Ottimo rapporto prezzo qualità; tutto deliziosamente buono.
Da "I dolci di Fulvio" si respira il profumo dei dolcetti appena fatti. Qui sono di casa l´artigianalità al 100% e la cura per i dettagli: dal servizio al packaging, dalla preparazione dei dolci all´allestimento in negozio. Come mi spiega Samantha: "I dolci di Fulvio nasce da una lunga esperienza e dal profondo desiderio di lavorare bene. A questo concetto si affiancano qualità, freschezza, leggerezza e cortesia.   Cerchiamo di soddisfare i desideri dei nostri clienti senza mai rinunciare alla qualità. Noi siamo veri artigiani, produciamo tutto noi: dalla crema al pan di spagna, dal savoiardo al marzapane (fatto con le mandorle della Val di Noto), dal babà alla frolla. Quindi da noi trovate una leggerissima crema, una delicata granatina e da non dimenticare la nostra amata carsolina, dolce tipico triestino."
Io ci tornerò di sicuro e spero che anche voi andrete a dare un´occhiata e non solo:


I DOLCI DI FULVIO
DI LORENZO FULVIO
Via Casimiro Donadoni 33
34141 Trieste 
Tel: +39 040 7606043





ENG:
Not long ago, when I was at home in Trieste, I found out about a lovely pastry-shop; it is such a pleasant little place that I want you to know about it. It was Sunday morning and my mom suggests to go have a coffee whilst my brother takes his Spanish lessons. Where? At "I dolci di Fulvio". I am not very familiar with that part of the city so it has been a real surprise to me!
"I dolci di Fulvio" is a tiny bakery at the corner of two streets, full of home made treats. Behind the display cabinet two girls - one of them was Samantha, Fulvio´s daughter - were working, preparing coffees and serving cakes to the many many customers. As a matter of fact at the beginning we could not go in because there was not even space to open the door, so I starred at the window... When the Tokyo syndrome was over we could finally enter and taste! The selection is really wide: sachertorte, fruit tartelettes, marzipan, mille-feuilles, pies, cookies, tiramisù, brioches, pralines, pastries of all kind, and much more. We had a little chocolate cake, a blackberry and cream pastry, a pistachio tartelette (€1,20 each), one coffe (€1,-), and to take away a mini sacher (€2,20-) and about thirty tea cookies (€9,-), spending a total of € 15,80. Great price quality ratio; everything was absolutely delicious.
At "I dolci di Fulvio" you can smell the perfume of freshly made sweets. Here everything is self-made  and there is full attention for details: from the service to the packaging, from the cookery to the layout of the shop. As Samantha says: "I dolci di Fulvio is born from long experience and from the desire to work well. This concept is supported by quality, freshness, lightness, and kindness. We try to satisfy  our customers without giving up quality. We are real pastry-chefs, we make everything ourselves: from the cream to the sponge cake, from the Savoyard cookie to the marzipan (made with almonds from the Noto Valley), from babà to short crust pastry. So here you will find a very light cream, a delicate granatina, and last but not least our beloved carsolina, typical desert from Trieste."
I will go back for sure and hope that you too will go have a look if you happen to be in town:


I DOLCI DI FULVIO
DI LORENZO FULVIO
Via Casimiro Donadoni 33
34141 Trieste 
Tel: +39 040 7606043





Enjoy 
Martina
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Thursday, 14 February 2013

Romeo & Juliet´s kisses

Happy Valentine´s Day to all lovers, love pursuers, believers, dreamers, and passionates! Leave the consumerist aspect of this festivity in your wallet and enjoy the day. The inspiration for today´s recipe comes from my visit to Verona last weekend. I love everything about Verona: the atmosphere you breathe, its streets, the Venetian architecture, the Roman arena, and the Shakespearean touch to it. Since it is the setting to one of the most famous love stories - better say tragedies - ever written, what better way to celebrate Valentine´s day then with a recipe named Romeo & Juliet´s kisses?



Two households, both alike in dignity,
In fair Verona, where we lay our scene,
From ancient grudge break to new mutiny,
Where civil blood makes civil hands unclean.
From forth the fatal loins of these two foes
A pair of star-cross'd lovers take their life;
Whose misadventured piteous overthrows
Do with their death bury their parents' strife.
The fearful passage of their death-mark'd love,
And the continuance of their parents' rage,
Which, but their children's end, nought could remove,
Is now the two hours' traffic of our stage;
The which if you with patient ears attend,
What here shall miss, our toil shall strive to mend. 
from William Shakespeare, Rome and Juliet, Act 1, Prologue

Ingredients for 20 pieces:
350 gr. butter
300 gr. ground almonds
250 gr. sugar
500 gr. flour
50 gr. cocoa powder
50 gr. dark chocolate
50 gr. white chocolate

Procedure:
Beat the butter with the sugar and the almonds, then add the flour. When all ingredients are well incorporated divide the dough in two blocks. To one of them add the cocoa powder. Let the doughs rest for 10 minutes in the refrigerator. Then spread the dough on a flat surface about 1-1,5 cm thick. Cut out many little squares all of the same size and roll each one into a little ball. Put them on an oven dish with some baking paper a bit apart from one another and bake at 180°C for 20 minutes. When the cookies have cooled down, melt the white and dark chocolate separately and use them as a filling to stick two halves together.

Spread the love 
Martina
The Kiss - Hayez
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Wednesday, 13 February 2013

Cupid´s Kugelhupf

Dear love lovers, Saint Valentine is approaching; you´ve got only a couple hours left to fall in love and find your Valentine. Love potions still haven´t worked? Do you need Cupid´s help? Try this recipe to soften someone´s heart.
Ingredients:
100 gr. butter
100 gr. sugar
250 gr. flour
1 spoon baking powder
2 eggs
6 spoons of milk

Procedure:
Beat the butter with the sugar and a pinch of salt, then add the yolks, the flour, the baking powder, and the milk. Then beat the egg whites until stiff and add them to the previous mixture. Grease a mould, spoon the batter, and bake at 180°C for 35-40 minutes. Ready! A light and soft sponge cake to delight and impress with simplicity.

Your Valentine 
Martina





Thursday, 7 February 2013

Panzerotti from Como

Hi there! I´m blogging from Lake Como, where I have spent the last 5 days visiting my boyfriend. Winter is so great in Italy: temperatures are mild, it´s not too cold, and it´s sunny. The weather was so lovely that even my dog decided to go swimming in the lake with the ducks!!! We were taking a walk without the leash because he usually is very obedient and I just did not expect him to dive... hahaha such a prankster!

video

When I am back in my home-country my taste buds go crazy; I have to eat all the good things that I miss in Austria, I have to go back to the amazing Italian kitchen which I never realise how much I miss until I am in the lanes of an Italian supermarket. Here in Como I decided to cook something for the two of us, something typical Italian: "panzerotti", also known as "calzoni" or "pizza fritta". This recipe is originally from the region of Puglia, in Southern Italy, but panzerotti have become a real must for Milanese people too. Every person born in Milano (as I am - I moved to Trieste later) has learned as a kid that each visit to the Duomo must include a stop at Panificio Luini. Later on they´ll learn to park on sidewalks and pedestrian crossings, but this is another story hehehe! Luini´s panzerotti are tremendously good since 1888 that is why there are always people queuing up to the road.


On this visit, unfortunately I didn´t have time to go to Milano, but as a Milanese girl I know how to make panzerotti myself (my grandfather gave me his recipe) so this is exactly what I did! We loved them and I am sure you will too, so I want to share myrecipe with you.


Ingredients:
olive or frying oil
salt
ricotta
ham
poppy seeds
cherry tomatoes
mozzarella
basil
pizza dough
- either you make it yourself following this recipe I have posted
- or you buy ready made one which is a great solution if you do not have enough time but want to make a good impression on guests. This recipe is perfect for a dinner party!

 

Procedure:
Spread out the dough (either one you chose) on a flat surface and cut out squares about 3mm thick and 10cm wide. Now start filling them. I made two varieties: "prosciutto, ricotta e semi di papavero" & "pomodoro, mozzarella e basilico". In the middle of some dough squares place a spoon of ricotta, one slice of ham and a sprinkle of poppy seeds, in the others put a couple slices of mozzarella, 2-3 tomatoes cut in half, and some basil leaves. Then fold the dough in half over the filling in order to form a triangle and start closing the sides simply by pinching them together with your fingers. If necessary fold the dough to make a rim. When ready take a frying pan, pour in the oil and when it sizzles put in the panzerotti. Fry them on both sides until golden brown. A bit of salt and they are ready to be eaten!


Enjoy 
Martina



Tiny Hand With Heart