Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

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ZZAFF!: Amaretti ticinesi

For this month’s ZZAFF! Episode we offer you a recipe for a sweet ticinese treat which often accompanies coffee at the end of a meal. I’m talking about amaretti, slightly bitter biscuits, crumbly on the outside and soft on the inside, which were born from the need to use egg white left over from the preparation of recipes based on yolk, such as panettone or cream custard. Amaretti are very popular all over Italy, where different types of this biscuit can be found. In fact, those from Ticino are different from the best-known Italian amaretti biscuits, which are round and soft (amaretti di Sassello) or crispy (amaretti di Saronno). The term amaretti comes from the bitter taste given by armelline (bitter almonds) which are added in small quantities, but for convenience I used sweet almonds only adding a few drops of bitter almond flavour.
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Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill CookbookI baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible. Continue reading / Continua a leggere…

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Raimondo Mendolia e Maestri della pasta a Lugano, c’è del nuovo in città!

Un nuovo foodtruck è arrivato in città!

Forse l’avrete già visto negli scorsi giorni, durante la Bacchica di Lugano, e vi sarete chiesti di cosa si tratta. Il foodtruck è un assaggio di quello che vi aspetta da Maestri della Pasta un piccolo angolo dedicato alla pasta fresca e alla cultura del buon mangiare italiano.

Ma attenzione non stiamo parlando del solito negozio di pasta, le specialità disponibili nello shop di via Romeo Manzoni 8 nascono dall’esperienza decennale del Maestro Pastaio Raimondo Mendolia, massimo esperto di pasta fresca in Italia. 

Maestri della Pasta vuole essere un punto di riferimento per gli amanti della pasta fresca offrendo un servizio ad ampio raggio, dalla vendita diretta di pasta fresca a piatti pronti take away. Potrete trovare pasta fresca classica e all’uovo, gnocchi, tortelloni ripieni e lasagne, oltre che melanzane alla parmigiana e altri piatti caldi deliziosi.

Durante questi tre giorni di inaugurazione, dal 18 al 20 maggio, Maestri della Pasta apre al pubblico che tra le 12.00 e le 22.00 avrà modo di provare tre assaggi di diverse paste preparate proprio da Raimondo Mendolia.

Sono andata un po’ a spiare, e gustare alcuni piatti. Venite insieme a me e scoprite cosa potrete assaggiare!

            Raimondo Mendolia ai fornelli di Maestri della Pasta

La scelta di ingredienti freschissimi e di alta qualità, uniti alla passione e ad una costante voglia di migliorarsi, fanno la differenza. Come nel caso di questi gnocchi di patate ripieni di rucola, speck e asiago, gluten free grazie all’uso di farina di riso.

                  Tagliatelle al ragù, semplicemente deliziose

La pasta è fatta esclusivamente con semola di grano duro di Altamura, senza aggiunta di farina di frumento. La semola conferisce un gusto unico alla pasta e ne garantisce inoltre una cottura perfetta.

    Gnocco ripieno di mozzarella di bufala e ricotta, fritto. Divino!

Una buona notizia anche per chi viene colto dai morsi della fame ma ha il frigorifero vuoto. Con Maestri della Pasta potete avere tradizione e qualità direttamente a casa, grazie al servizio di food delivery in bicicletta, e dunque eco friendly, in partnership con Divoora. E per festeggiare la nuova apertura a Lugano chi si registrerà online sul sito i primi 6 mesi di delivery saranno in omaggio!

Questo post è sponsorizzato da Idea Food and Beverages

Maroggia’s Mill Cookbook: Marjoram and Orange Zest Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia maggiorana e scorza d’arancia

And yet again another focaccia recipe! For today’s Maroggia’s Mill Cookbook I present you the recipe for a high hydration, fresh, spring-mood flavoured focaccia. Mix a hint of creativity, a sprinkle of marjoram a pinch of orange zest and you will have a delicious bread to accompany your salads with. Keep aside the recipe to accompany cold summer soups…try it with a fresh gazpacho, you will love it! To make it I used Maroggia’s Mill pasta and pizza flour, a skilful mix of wheat flour and finely ground semolina flour. When I don’t have any of this special flour around I usually mix 50% of wheat flour with 50% of semolina flour. The recipe has been tasted and approved by my guinea pigs, what are you waiting for?
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ZZAFF!: Veneziane

For this month’s ZZAFF! episode I opted for a classic of our childhood’s mid-day snacks. What’s your memory of veneziane? To me it was a specialty that was given as a snack only on special occasions! Elegant, decorated with sugar grains and coated with a crisp and sticky hazelnut glaze, the veneziana is a refined leavened dough bread usually flavoured with vanilla and citrus. And it is extremely soft! History also testifies its consumption on special occasions such as weddings and Christmas and Easter Holidays. After all, the dough is very similar to that of colomba and panettone. I also found a dialectal expression: “Bell ti che ta gh’et ammò la veneziana con sü ul zücher!” that means: “Lucky you, you still have your veneziana with its sugar on!”. It is an expression that alludes to the consumption of veneziane on the occasion of wedding celebrations. The image of fresh veneziane which still have their grains of sugar on them is a metaphor for a newly feted wedding. My version although simplified is a bit complicated to make, but it gives a lot of satisfaction!
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Maroggia’s Mill Cookbook: Kamut and Pear Crumble / Il ricettario del Mulino di Maroggia: Crumble di kamut alle pere

A classical British dessert for today’s Maroggia’s Mill Cookbook recipe. I used a flour available at Maroggia’s Mill which is not directly produced by them. I was intrigued since I used Kamut flour very seldom. I took a look online and found out that Kamut flour is more easily digestible, has a lower glycemic index and is very rich in protein, amino acids, vitamins and minerals compared to wheat flour. Seen all these qualities why not use it to bake a sweet? The crumble turned out beautifully, soft and heavenly melting in the mouth when warm, crunchy when eaten cold. The basic recipe for the crumble can be used with any kind of seasonal fruit, spices and even chocolate chips!

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Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.
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ZZAFF!: Pesce in carpione

Pesce in carpione is a typical dish from the lake regions of northern Italy such as Lake Como and Lake Garda. This recipe requires fatty fish, such as shad, whitefish, bleak or smelt. The recipe was born from the need to preserve the fish for a long time. The fishes are fried, then dipped in a marinade of white wine and vinegar which is flavored with herbs and vegetables. Fish thus prepared can be eaten warm but more often pesce in carpione is eaten cold, after a rest of 24 hours in the refrigerator.

Here you can listen the program, every first Sunday of the month:
At 20 pm Rendez-vous on to hear Vostok’s podcasts in French!
At 21 Rendez-vous on to hear Gwen’s podcasts in italian!
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