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INSTANT FOOD

Settled on a mini pastiera. A tart made with a filling of cooked wheatberries, ricotta, candied oranges, cinnamon and orange blossom water. Typically eaten for Easter in this part of Italy, you will find them throughout the year. The flavour tends to vary a bit from pasticceria to pasticceria - some add candied cedro, some use more or less orange blossom water. Either way, one of my favourite Italian tarts. This one was from @gambrinus_napoli in Naples - I have only been to Naples a few times, but think I have come here at least once on each trip so far.

More Baba. This time from @gambrinus_napoli in Naples.

Minori’s seafront looking just as moody on our last day as you would expect on a crisp November morning.

When in Minori you kind of have to stop by Sal de Riso - a wonderful pasticceria with an insane choice of different pastries, cakes, gelati etc. Here the Principe Siciliano. I am not super crazy about Baba (alcohol-flavoured desserts aren’t ever my first choice) but it also felt wrong to be in this part of Italy and not at least have one. So when I spotted this pistachio-flavoured Baba concoction at Sal de Riso I could not say no. It was really good - not as alcoholic as some Babas I had in the past and the pistachio flavour really came through. That being said, the portion was huge - despite having this as my lunch I could not finish it!

And our final stop on the Amalfi coast: Minori. Neither of us could quite remember why I added Minori to our itinerary, it’s possible this was solely down to @mikipiki85 ‘s tip to stop by Sal de Riso’s pasticceria in town (which of course we did). Less touristy by far than nearby Amalfi and Positano and sitting just below the hills of Ravello Minori feels more like a quaint seaside village than tourist hotspot (in a good way). We did walk alongside the seafront, walked the Sentiero dei Limoni (an easy 45 minute walk out and back to nearby Maiori) and even visited the ruins of a Roman villa in town, but aside from that there really isn’t all that much to do in Minori aside from relaxing for a few days and enjoy the view over the sea.

All that hiking makes you hungry, so another stop at the pasticceria it is. Actually, I am kidding. I am just using our long walks in this rather hilly part of Italy as an excuse for multiple coffee breaks to eat as many of the regional pastry specialties as I can. This one was a Torta Santa Rosa - a short crust shell, a ricotta and semolina filling flavoured with candied orange and cinnamon topped with an almond crumble. Similar in many ways to Pastiera and a Sfogliatella Frolla and yet its own thing. Looking forward to recreating this at home.

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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Gibassier
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

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christmas baking

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Christmas, cookies, holidays, Recipes, Uncategorized 0 Comments

December 17, 2018

Melomakarona – Greek Honey and Walnut Cookies

When a mum hides cookies from her children because they are so good she cannot bear to share them, you

read more Melomakarona – Greek Honey and Walnut Cookies

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Christmas, Italy, Recipes 3 Comments

December 25, 2012December 25, 2012

Vanille Kipferl meets Giambelli di Vino

An alternative title to this blog post could have been “Christmas baking 2012: bridging Italian and German Christmas baking traditions”.

read more Vanille Kipferl meets Giambelli di Vino

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