Tag: Piedmont

From Piedmont, fried sweet semolina – Italian Cuisine

The fried sweet semolina is a typical Piedmontese dessert that is prepared on the occasion of Carnival, but the recipe is perfect for serving snacks and desserts all year round!

The sweet semolina fried is an ideal preparation for a dessert at the end of the meal, for the snack mid-afternoon and, why not, for one Breakfast substantial and genuine.

It is a typical recipe from Piedmont and it is an excellent alternative to the classics pancakes. It is especially prepared for Carnival, but, once tried, there will be no time of year to do it at home. The recipe of fried sweet semolina it's simple to make with just a few steps and easy-to-find ingredients. The semolina is thus confirmed, once again, a versatile ingredient and suitable for all ages, seeing is believing!

How to make fried sweet semolina: the recipe

Ingredients

To prepare this typical Piedmontese dessert you will need: 200 g of semolina, 1 l of fresh milk, 100 g of sugar, 2 eggs, 1 lemon, breadcrumbs, sunflower oil for frying.

Method

To prepare the sweet semolina, the first thing to do is to boil the milk with the sugar and pour the semolina little by little, with the flame not too high and mixing the ingredients well. While the preparation is on the fire, it is necessary to carefully grate the lemon zest and add it during cooking.

The sweet semolina must continue to cook over very low heat for about 15 minutes. When cooked, the mixture should be placed on a surface, allowed to cool a bit and then cut into fairly large pieces (rectangles, squares, diamonds: the shape can be chosen according to taste).

After preparing the semolina forms, you can put the sunflower oil on the fire for frying. While the oil heats up, you need to beat the eggs and dip the semolina in it before passing it in breadcrumbs and frying it.

The semolina will be ready when it is well colored and golden on both sides. Before serving it, the advice is to dry it with absorbent paper and sprinkle with icing sugar.

The fried sweet semolina should be enjoyed while still hot, accompanied (for the older ones) with a sweet dessert wine.

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The chestnut salami from Piedmont – Italian Cuisine

This specialty, typical of Piedmont, is made up of a thin sheet of pastry stuffed with vanilla flavored chestnuts. For the finishing touch, each slice is served with whipped cream

The chestnuts are the candies made available by nature: so sweet that one leads to another. They can be eaten just like roasted chestnuts (perhaps accompanied by new wine), transformed into Mont Blanc, used to prepare the Marron glace or – in the form of flour – to make the castagnaccio. If the greedy ways to consume them weren't enough, today we give you a new desire, the chestnut salami, a typical Piedmontese dessert.

To make you water …

The title of the recipe suggests one variant of the classic chocolate salami, the one loved by everyone with crumbled biscuits (try ours too egg-free chocolate salami, in which chestnuts cooked in milk enrich the mixture with hazelnut and chocolate cream). Actually the chestnut salami it's a sweet more like apple strudel: a thin layer of simple pasta wraps a very sweet filling, which in this case is made with boiled chestnuts with some vanilla.

The recipe for chestnut salami from Piedmont

To prepare the traditional recipe, create the classic fountain with 150 g of flour. Dissolve 5 g of brewer's yeast in half glass of water and pour it into the center of the flour together with a spoon of sugar. Start kneading and continue adding water little by little until you get a soft and smooth compound. Form a loaf, put it in a bowl, cover with a clean cloth and let it rest for 2 hours. In the meantime, arm yourself with patience and peel 500 g of fresh chestnuts. To eliminate the hateful skin, help yourself by blanching them a few minutes after removing the outer skin. After all the chestnuts have been peeled, cook them in water flavored with a vanilla pod until they are soft, but still whole (it will take about 30 minutes). Once ready, drain and let them cool. Take the dough and roll it out with a rolling pin until you get one thin pastry, to be stuffed with chestnuts (remember to remove the vanilla pod) and a tablespoon of sugar. Roll up the pastry and give it the shape of a salami. Seal the ends, brushed with about 20 g of butter melted and sprinkle with another spoonful of sugar. Cook at 180 degrees for about 60 minutes and served with whipped cream.

The express variant

Some recipes use the bread dough, which is often found already ready at the supermarket or bakery. Proceed exactly as per the recipe, i.e. peeling the chestnuts, cooking them with vanilla and rolling out the dough thinly.

Piedmont between Albugnano and Castelnuovo Don Bosco – Italian Cuisine

An all-Piedmontese weekend among vineyards, gastronomy and a giant bench overlooking Castelnuovo Don Bosco

Piedmont is a region rich in unique places and products. We suggest an itinerary to discover a very particular Doc, a stop in Cocconato for the famous robiola and a special address for Piedmontese mixed fry.

Albugnano, the Monferrato terrace and the Albugnano 549 Association

549 for the altitude of the Albugnano hill, which inspired the name of the association that brings together the producers of this particular DOC of Alto Nebbiolo Monferrato, DOC obtained in 1997.
The 549 Producers' Association was founded in 2017 to promote the oenological, historical and cultural identity of the Albugnano Doc production area.
Association made up of 13 farms, all based in Albugnano, Aramengo, Castelnuovo Don Bosco and Moncucco.

Castelnuovo Don Bosco, a visit to the Tamburnin Estate

The town of Castelnuovo is known for being the birthplace of San Giovanni Bosco and for the presence of the sanctuary dedicated to the saint.
From the state road, before arriving at the crossroads leading to Tenuta Tamburnin, only a few dozen acacia trees can be seen accompanying guests to the estate; it seems there are more than 150 in total. In spring a real joy for bees. Once you enter this imposing tree-lined avenue you will be fascinated, because it seems to never end. It is a truly suggestive road and in this early autumn it is still possible to organize an excursion on two wheels, for those who love the genre. The hills between Castelnuovo Don Bosco and Albugnano offer breathtaking views.

Tamburnin estate it is the ideal place if you are looking for a romantic place, an escape from the chaos of the city: the alarm clock with the crowing of the rooster and the sparrows perched on the window chirping.
Breakfast in the orangery overlooking the garden and Castelnuovo Don Bosco, already immersed in the autumn mist these days, is a true poem.

At Tamburnin you can book a wine tasting, including Albugnano Doc (100% Nebbiolo) which here develops very special aromas, including ripe red fruits and spices, with a nice minerality.

The visit to the cellar is interesting and instructive; for future spouses the possibility of renting the location for the wedding.

Don't miss the Big Bench n ° 38 which is located right inside the Tamburnin vineyards, with a beautiful view of Castelnuovo Don Bosco and its hills.

The Big Benches are a project by Chris Bangle and his wife Catherine, started in 2010 with the first Big Red Bench, the n ° # 1, installed in Clavesana, in the province of Cuneo (town of residence of the artist and his wife) . Since then, a total of 117 giant benches have been created to admire the beauty of the area from highly panoramic points.

Cocconato and Coconà robiola

Cocconato is universally known for its excellent Robiola Coconà (the Robiola di Cocconato): a soft cheese made exclusively with whole cow's milk, lactic ferments, rennet and salt. It is among the products selected by the PAT (Italian Agri-food Products). Few dairies in the area that produce it. We point out Caseificio Balzi, Foino Tabiella road n ° 8, Cocconato (AT). In Asti to enjoy cheeses and other food and wine delicacies we also recommend Borgo Affinatori and Fucci Formaggi.

The best Piedmontese mixed fry a stone's throw from Albugnano

Conrado restaurant in Berzano di San Pietro (At)

One of those restaurants with an air of yesteryear. It recalls the trattorias of the 70s and 80s, when you went out for lunch on Sundays with the whole family: endless menus, at 3.30 pm still sitting at the table chatting, the children playing in the courtyard of the piola.
The restaurant offers traditional Piedmontese dishes such as Russian salad, veal with tuna sauce or battuta di Fassone (among the starters); among the first, the agnolotti alla Cavour (agnolotti stuffed with a mixture of sausage, roast veal, brains and vegetables). And obviously the Piedmontese mixed fry, complete, with savory and sweet proposals: warm, fragrant, truly unmissable. To be served with a glass of Albugnano Doc.
Conrado Restaurant, via Roma, 12, Berzano di San Pietro (AT), telephone 347005 5768