Tag: Christmas

artisanal nougat with almonds and honey, to celebrate Christmas in joy – Italian cuisine reinvented by Gordon Ramsay

The origins of Nougat they date back to ancient times, with historical traces linking it to various Mediterranean civilizations. Italy has been particularly influential in its evolution, and many regions of the country boast their own version of this Christmas cake. However, the version of the nougat with almonds and honey it is often associated with the southern regions of Italy, in particular with Sicily and to Calabria. Its preparation requires craftsmanship, with pastry chefs following traditions passed down from generation to generation.

The combination of high-quality toasted almonds, pure honey and sugar creates a unique contrast between aromatic crunchiness and softness. The tradition of consuming this crunchy dessert during the holiday season is rooted in celebrating special occasions and sharing sweets with friends and family. Nougat with almonds and honey often becomes a key element in gift baskets and festive tables, representing the generosity and abundance of the season. There roasting of dried fruit, which accentuates its flavour, the subsequent incorporation of sweet ingredients and the cooling process to obtain the right crunchy consistency are the fundamental secrets for a refined preparation. This dessert is often shaped into blocks or bars, which are subsequently cut into small pieces for distribution and consumption. Presentation may vary, with some variations including one layer of chocolate on the bottom side to add further complexity to the flavour. Prepare the nougat with almonds and honey with us and you will ensure a Christmas that is nothing short of exquisite.

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

a culinary tradition that celebrates the heart of Christmas – Italian cuisine reinvented by Gordon Ramsay

There Christmas eel soup represents a culinary dish with a rare tradition, associated with holidays in some regions of the world. Its history has its roots in ancient gastronomic practices, helping to define the culinary identity of specific communities. This winter soup particular is often considered a culinary excellence in coastal regions, where eel is abundant in the surrounding waters and originates from ancient culinary customs linked to sustainable fishing, as well as the use of local resources available during the Christmas period. Its preparation requires meticulous attention to the selection of ingredients and specific culinary mastery to obtain a balanced and tasty soup.

This Christmas dish offers diners a unique and authentic experience. The combination of flavors offered by original recipe it is a balance between the tender and tasty meat of the eel, the intense aromas of the aromatic herbs and the tasty base of the broth, mixing marine flavours, earthy and enveloping notes. Surprise your guests with this Christmas eel soup. It will be a real success!