Tag: nice

Nice cake pictures: get inspired! – Italian Cuisine

Nice cake pictures: get inspired!


Let yourself be inspired by this gallery with lots of ideas to decorate your cakes and leave guests speechless!

Looking for inspiration to decorate your next cake? We have collected many nice pictures of cakes for all tastes: chocolate cakes, cakes colored, cakes decorated with fruit, with the sugar paste or with the meringues, but also very simple ideas to decorate a cake at home.

Among the most beautiful photographs of cakes, there is no shortage of ideas to copy for yours birthday cakes, between cakes with irresistible layers and original decorations.

Nice photos: chocolate cakes

In the gallery the most delicious, the chocolate cakes could not. The more sinful they are, the more beautiful they are: green light to icings and at ganache with chocolate that cover the cake and immediately make your mouth water.
With chocolate it is very easy to decorate a cake: just one sac à poche and melted, dark, milk or white chocolate, to create creative decorations directly on the surface of the cake. Read here how to harden chocolate, a fundamental operation to prepare chocolates and shapes for decorations.

Nice cakes with fruit!

Fruit is always an excellent idea to decorate cakes, thanks to its beautiful colors and the possibility of creating striking geometric shapes. Our advice? Always remember to use fresh fruit of the season, firm and sprinkle it first with del lemon juice, so as to prevent it from blackening.

Not only beautiful to look at: here below you will find some of our most beautiful fruit cake recipes!

For the more experienced: decorations with sugar paste

For those who love to have fun with even more excessive shapes and bright colors, there is sugar paste, the queen of cake design. Sugar paste is a modeling paste that is prepared with icing sugar, glucose, gelatine and water and allows you to create fun creations, such as reproductions of characters and objects!

Browse the gallery of beautiful cake photos and choose your favorite!

How to make the pissaladière of Nice (and its Ligurian version) – Italian Cuisine


A French anchovy focaccia that has all the flavors of the Mediterranean. Excellent hot for the aperitif, but also as cold as a schiscetta to take to the office

This recipe was born in Nice and is famous throughout the south of France. The origin of the name comes from pissalat that is salted fish because in its original version there was one salted fish based cream.
Today the pissaladière is the focaccia prepared with one salted anchovy filling cooked with onions and aromatic herbs. The extra touch is given by the black olives which are used as a final decoration.
The best ones are typically French, but you can also use good Italian Taggiasca olives.

The pissaladière recipe

First prepare the base, which is a classic bread dough.
work 320 g of 00 flour with 2 g of dry brewer's yeast, 180 ml of water at room temperature e 15 g of extra virgin olive oil. Also add a teaspoon of malt or honey and work the dough well.
Only at the end add a pinch of salt and let it rise for a couple of hours.
Meanwhile, wash well 400 g of anchovies in salt eliminating the head and the central bone.
In a pan, cook with extra virgin olive oil and a dash of water a kilo of onions finely chop, keeping the medium-low heat.
Add half-cooked desalted capers and a mixture of thyme and bay leaves and, after having made the onions flavor well, add also 50 g of pureed anchovies or chopped with a knife (a part of those previously washed).
Be careful, the onions must not take too much color, but only soften and blend with the other ingredients.
Once the dough has risen, roll it out with your hands inside a well-oiled baking pan.
Season with the cream of onions and then decorate the pissaladière with the remaining anchovies, creating a reticulate similar to that of a classic tart. You can also arrange the anchovies in a different way, the important thing is that they are one beautiful decoration for the focaccia. Also add some desiccated caper and the black olives and bake in 200 ° for about 25 minutes.

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Puff pastry, yes or no?

If you do not want to prepare the base of the pissaladière you can use puff pastry or brisé ready, but let's be honest, the result will not be the same.
The particularity of this focaccia is also the consistency which must be more or less than a pizza.
Pizza
dough already ready? Yes, but only if you really don't have time.

The Ligurian version: the sardenaira

There is an all-Italian version of the pissaladière.
It is typical of Liguria, precisely of Sanremo And his name is sardenaira.
To prepare it, you must first add more yeast in the dough which will be high and soft just like that of the Ligurian fugassa.
For 500 g of flour, 12 g of yeast, 250 g of water, 60 g of extra virgin olive oil and a pinch of salt are required.
Once the base is prepared and left to rise for a few hours, roll it out and season it with tomato pulp, capers, desalted olives, anchovies in very clean salt, abundant oregano and cloves of garlic in shirt. And this is precisely the peculiarity of this recipe. Not one or two segments, but at least a dozen scattered over the entire surface.
Then cook the focaccia after seasoning it with extra virgin olive oil at 230 ° for about 25 minutes.

L'Italie à table, the Italian gastronomic excellence show in Nice – Italian Cuisine

L'Italie à table, the Italian gastronomic excellence show in Nice


Truffles, oil, wine, pasta, desserts and much more along the Promenade des Anglais in Nice where the Italian food and wine excellences conquer the French.

Cured meats, cheeses, desserts, pasta and even wine: the list of quality products is long, the result of Italian gastronomic excellence, which could be tasted in Nice from last June 7th until 11th along the beautiful Promenades Des Anglais, scope of the Salone L''Italie à Table, an appointment under the European program Sistina, now in its 15th edition, in which small artisans have made tourists, passing customers and French catering professionals taste their products. A way to promote across the border niche productions of the highest level that could intercept the demand not only of tourists but above all of those who work with food every day, as chefs, owners of premises, wholesalers. "The idea came about 16 years ago," he explains Michele Palmieri, a young person in charge of the Italian Chamber of Commerce in Nice – when they were looking for a way to introduce some typical excellences of Piedmont and Liguria, the two regions closest to France, to the French market. It began with only references from the provinces of Cuneo, Imperia, Veneto and Emilia, to arrive at today where there are over forty exhibitors, they come from all over Italy and most of them have confirmed their participation for years ". A won bet therefore.

Cheeses, honey, oil and biscuits. All the Made in Italy excellences

Walking through the stands is like finding corners of Italy where accents mix with local products. Among the many exhibitors, the company Bonifazi, was one of the first to believe in the project of L''Italie à Table. It produces extra virgin olive oil from the early 1900s in the Umbrian countryside. The olives are the local ones, leccino, moraiolo and frantoio, the production remained artisanal, although over the years the numbers of the bottles produced have grown. Giuseppe Veglio produces his own Tuma d 'Fe on the hills of the high Langa, with milk produced by its 120 sheep that graze freely in the meadows. He has been coming to Nice for years. The cheese is made only from April to November, when the milk is rich in all the aromas and aromas of the field herbs. Once heated to 37 ° the sheep's rennet is added and then the toma remains to rest for two days. It is "caressed" with a pinch of light blue Sicilian salt, left to rest for another week and then it is ready to be tasted. At their first salon they are the owners of the Perfumed Experience Laboratory by Riolo Terme, a shop where ancient grains mix with seeds and spices to create recipes that have been handed down from generation to generation biscuits that smell of lavender, turmeric and hazelnuts, in which every bite is like a return to childhood.

Meeting with French cuisine

These benches at the L’Italie à Table salon are an opportunity to get to know those who really are behind the products they often use, without knowing their history. This is why Sebastien Perinetti, manager of the restaurant "Canon" in the center of Nice every year this fair is not lost for anything in the world. “I have always used many Italian, Ligurian and Piedmontese specialties above all – he tells us when we meet him – starting with oil, cheeses, polenta, which in the restaurant I propose combined with lamb and white beans from Pigna, another Italian specialty , a Slow Food presidium cultivated in the province of Imperia ”. And then the natural wines of Fornovo and the trombetta courgettes, typical Ligurian. In his restaurant the menu changes twice a day, "because – he explains – it depends on what the suppliers bring me: the fisherman, for example, arrives at 13. I know what I can offer my guests at that time". Attention to the highest quality products also for the restaurant L'atelier, by Stephane Chenneveau, who specialized in porridge, which in France they call Socca. He proposes it as a base on which he then serves fish, meat, vegetables and cheeses, and accompanies it with a good glass of wine (he has over 600 references between biodynamic and natural), often Italian. He also does not miss the L’Italie à Table show because, as he tells us, “we French are like you Italians, attentive to detail, always discovering new excellence to offer to our guests. And this is the right place to stay ”.

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