Page not found – Restaurant Leonardo Bansko https://leonardobansko.com Италиански Ресторант Mon, 21 Feb 2022 08:01:12 +0000 en-GB hourly 1 https://leonardobansko.com/wp-content/uploads/2017/09/rest-leonardo-favi-1.png Page not found – Restaurant Leonardo Bansko https://leonardobansko.com 32 32 Top tips for Italian flavor in Bulgarian cuisine https://leonardobansko.com/top-tips-for-italian-flavor-in-bulgarian-cuisine/ Mon, 21 Feb 2022 08:01:12 +0000 https://leonardobansko.bg/?p=3035 Italian cuisine is universal and its dishes are popular all over the world because they are relatively easy to prepare and clean as flavors. В Italian cuisine there are some foods that are actually quite close to recipes from our cuisine, which is also among the best in Europe.

Due to the similar climatic conditions and traditions in both countries many delicious vegetables are grown, wonderful cheeses and excellent meat products are made. Therefore, the Italian tastes are close to the Bulgarian ones, and it is very significant that the menu of the Italian Leonardo restaurant in Bansko enjoys great interest.

Top tips for Italian flavor in Bulgarian cuisine

The result of mixing the two culinary traditions would be great with some top tips for Italian flavor in Bulgarian cuisine.

Tips and explanations from our chef

It is interesting how with the addition of a new product or a pinch of spice here and there, the amazing Bulgarian dishes can acquire a new look. In some cases the results are unexpected, but in any case the dishes retain the sunny character of both kitchens . This rule can be applied to salads and soups, as well as to main dishes and pasta.

Salads and dressings with a pinch of Italian flavor

There is no Bulgarian who does not like a good salad. The basis of most Bulgarian and Italian salads are vegetables, mainly tomatoes, cucumbers and peppers, and often cheese is added to them .

In Italy, fennel and arugula are often used, which are already entering and in Bulgarian cuisine and it is good to pay more attention to them. The difference between Bulgarian and Mediterranean salads is mainly in spices and dressings.

In our country we most often sprinkle vegetables with parsley or dill, and in Italy we use a bouquet of spices such as oregano, rosemary, basil and many others. The inclusion of these aromatic herbs would enrich Bulgarian salads.

In Bulgaria, traditionally in the home kitchen are used oil and vinegar, a the dressing of Italian chefs is especially fragrant thanks to the included olive oil, lemon juice and balsamic vinegar. A little is also added to the dressings salt and a pinch of sugar, garlic and a teaspoon of Dijon mustard.

And how can you give an Italian taste to a traditional tomato salad? Bulgarians love the combination of tomatoes with cheese, flights with a little oil.

If you want to taste sunny Italy, you can try the most famous Botuşa salad – Caprese . Take nice Bulgarian tomatoes and cut them into slices.

Put them on a plate and add slices of the famous Mozzarella, which resembles the Bulgarian fresh soft cheese. It remains to add pesto for great taste. Finally garnish the top with fresh basil leaves.

Top tips for Italian flavor in Bulgarian cuisine

Pesto can be bought ready-made, because it is already sold everywhere in our country, it is better to prepare it at home. In the case of Caprese salad you need Pesto bolognese, because and you need fresh basil, pine nuts, 1-2 cloves garlic, olive oil and salt.

You can crush olive oil-free products in a mortar or make them on thick slurry using another appliance. Add a little grated Parmesan to the resulting basil puree and mix well. Then add olive oil in a thin stream, stirring constantly.

You can prepare other types of pesto, and the version with parsley and walnuts is very suitable for the Bulgarian taste. Parsley pesto you can add not only to salads, but also to pasta or roast meats.

And here is another Italian salad that would appeal to the Bulgarian taste. In Leonardo restaurant in Bansko Panzanella is prepared from tomatoes, cucumbers, peppers, red onions, green olives, garlic croutons, basil, olive oil and balsamic vinegar.

Top tips for Italian flavor in Bulgarian cuisine

Vegetable soup in Italian

Both Bulgarians and Italians love rich delicious soups . One of the favorites in both countries is the vegetable soup, which is prepared with seasonal products. To diversify your home menu, you can look at the recipe for the popular Minestrone soup and “steal” something from it. 

Minestrone is a traditional Italian soup of fresh vegetables. For its preparation use carrots, potatoes, ripe and green beans, tomatoes, onions or leeks, celery, zucchini, peppers, cabbage, broccoli, cauliflower, tomatoes , eggplants, etc.

The more and more varied the vegetables, the better. The soup should be so thick that the “spoon” stands in it. Small pasta or rice is usually added to the soup. It can be seasoned with pesto, parmesan, wine and tomato paste.

Top tips for Italian flavor in Bulgarian cuisine

Minestrone is not just vegetarian soup , so it can be prepared with meat, prosciutto, to enrich with chicken broth and pieces of chicken or to put cheese on it.

The varieties of this Italian soup depend on the season, so you can find recipes for spring, summer, autumn and winter minestrone. It is clear that there is no exact recipe, and everyone can take advantage of available products and be creative.

The option offered at Leonardo Restaurant is Classic Italian Minestrone soup with vegetables, spiral fresh pasta, parmesan and pesto sauce.

Pasta – a favorite of Bulgarians and Italians

Long before the Italian pasta entered our country, for every Bulgarian family in the time of our mothers and grandmothers noodles were a traditional food. Even today, pasta is liked by most Bulgarians, and is most often eaten for breakfast with butter and cheese.

Their sweet version with added sugar or as pasta in the oven is also common. For Italians, pasta is a staple food, and their pasta is already famous all over the world. Its varieties are so many that the Italians themselves can hardly count them.

Among the most common are spaghetti, penne, tagliatelle, fettuccine, linguine etc. In order to achieve the perfect taste of the pasta, various delicious and aromatic sauces are added to the cooked pasta, of which the Italians are masters.

The following special sauces are prepared in Leonardo’s kitchen from original products:

  • Arabian
  • Tomatoes with basil
  • Сметанов с манатарки
  • Cheese mix
  • Cherry tomatoes and arugula
  • Pesto
  • Seafood to be added to fresh pasta prepared on site

Every Bulgarian housewife can prepare one or several types of pasta, but you can always add something else. Here are two different ideas from the menu of the Italian restaurant in Bansko : Penne rusticana with chicken fillet, broccoli, light garlic, cream, parmesan and gorgonzola or Linguini with shrimp prepared with dried tomatoes and arugula.

Top tips for Italian flavor in Bulgarian cuisine

Porridge or polenta – similarities and differences

One of the foods known to many Bulgarians since childhood is porridge . In Northern Bulgaria it is often called mamaliga, similar to Romania’s neighbors. One of the typical dishes of Italian cuisine is polenta , which, like our porridge, is made from cornmeal cooked in water.

In our country it is usually added fried in oil or butter red pepper. Italians prefer polenta with tomato sauce or pesto. Polenta can be served as a standalone dish or as a side dish to a main course.

Top tips for Italian flavor in Bulgarian cuisine

Although porridge and polenta are very similar , you can always add something new to the recipe you use to make them. For example, you can make grilled porridge in Italian. For this you need cornmeal, vegetable broth and fresh milk.

First boil the porridge in a mixture of milk and broth . Remove from the heat and add grated Parmesan cheese and butter, season to taste. Pour the porridge into a pan, smooth and sprinkle with more grated Parmesan cheese. Bake in the oven for about 15-20 minutes and you will get an incredibly tasty dish.

Top tips for Italian flavor in Bulgarian cuisine

Pasta for every taste

Italians and Bulgarians are similar in their weakness for pasta. Some of them are similar in both kitchens, for example our parlenka will look like the Italian focaccia if we sprinkle it with rosemary or sage and sea salt.

Olives or dried tomatoes are often added. Focaccia dough is traditionally made from wheat flour, olive oil, salt, water and yeast.

Top tips for Italian flavor in Bulgarian cuisine

Pizzas also appeal to Bulgarian tastes with all their variety. Among the most popular in Bulgaria are Margarita, Capricciosa, Four Cheeses and Pepperoni , which they have bet on in the menu of Leonardo restaurant .

What they have in common is the thin loaf that gives them the name “crispy” pizzas . The advice for those who want to prepare them at home is to use special pizza flour, fresh tomato sauce, mozzarella and fresh spices such as basil and oregano.

These are just a small part of the opportunities for Italian contribution to Bulgarian cuisine . If you like the ideas, you can continue to combine the best of both culinary traditions according to your own tastes and imagination.

Photos: leonardobansko.bg / pixabay.com

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Leonardo Restaurant – style and class on a plate https://leonardobansko.com/leonardo-restaurant-style-and-class-on-a-plate/ Mon, 14 Feb 2022 12:55:02 +0000 https://leonardobansko.bg/?p=3021 Exquisite European cuisine and elegant Mediterranean interior. These are the distinctive features of a popular Italian restaurant in Bansko , whose motto can rightly be “Restaurant Leonardo – style and class in plate ”. Its menu can satisfy even the most demanding taste, and the service is according to the highest world standards.

Ресторант Леонардо - style and class on the plate

Leonardo Restaurant is a tradition

In Bansko you can find a romantic piece from Italy, which you will captivates with its unique atmosphere and menu in the spirit of the best culinary traditions of Botusha.

Leonardo Restaurant is one of the hit restaurants in the resort town at the foot of Pirin . It is part of the open aqua complex of the five-star Aparthotel Lucky Bansko SPA & amp; Relax.

In winter, the glare from the fireplace creates coziness, and in summer the entire wall of the restaurant opens to the outdoor pools and you can enjoy the crystal clear mountain air.

The interior of the restaurant is decorated in warm colors, and the furniture is a combination of wood, wrought iron and other natural materials.

Ресторант Леонардо - style and class on the plate

The perfect service in a pleasant atmosphere will make you feel like a welcome guest. One of the attractions for the guests is cookie show. It is a tradition in the Italian restaurant in Bansko to welcome everyone with freshly baked focaccia for welcome, the food in Leonardo presents the best of traditional Mediterranean cuisine.

Style and class on the plate

The team of professionals at Leonardo Restaurant has prepared a really very attractive menu for its guests . It competes with classic recipes from Italian cuisine with modern culinary temptations that delight the senses.

The dishes are not only incredibly delicious, but the good presentation and decoration are proof of high class. They add sophistication to any dish coming out of Leonardo’s kitchen and turn it into a culinary masterpiece.

All dishes are prepared at the time of the order, and the products used are with guaranteed quality . The menu allows for a wide selection of salads, soups, pizzas, pastas, risottos, meat and fish dishes and desserts. Many guests come to the Italian restaurant especially for the exceptional fresh pasta prepared on site.

Connoisseurs express admiration for masterfully prepared Linguini with shrimp with dried tomatoes and arugula, from Fettuccine Bolognese with beef stew with onions, carrots, celery, tomatoes, rosemary and fresh sage and from Penne rusticana with chicken fillet, broccoli, light garlic, cream, parmesan and gorgonzola.

Very attractive and fragrant dish is Spaghetti ala guitar with truffle, prepared of square spaghetti and pasta of white truffle and fresh black truffle.

Ресторант Леонардо - style and class on the plate

The fans also have delicious pizzas made from original Italian products. What they all have in common is the thin bread, which gives them the name “crispy” pizzas. Fresh tomato sauce, mozzarella and fresh basil and oregano are used to prepare them.

Among the most sought after by Italian classic lovers are

  • Margarita with tomato sauce and mozzarella
  • Capricciosa with prosciutto, pickles, olives, mushrooms and artichokes
  • Four cheeses with Gorgonzola
  • Asia
  • Mozzarella
  • Parmesan and cream
  • Pepperoni with spicy Ventricina sausage, hot peppers and mozzarella.

Pay special attention to Truffle Pizza with white truffle cream, cream, mozzarella, arugula and seasonal black truffle. Leonardo is also ready to welcome guests with special food requirements , because the menu also includes vegan pizza, wholemeal and gluten-free pizzas. .

The risotto in the Leonardo restaurant will not leave anyone disappointed and successfully competes with the offers in the most prestigious Italian restaurants.

You can choose between Risotto with salmon and ricotta, Risotto with mushrooms, white truffle cream and grated black truffle and Seafood and saffron risotto. What they have in common is that they are made with organic Arborio rice from the Lombardy region.

Ресторант Леонардо - style and class on the plate

There is also variety in soups, appetizers and salads. We offer the most classic Italian soup Minestrone , prepared with vegetables, spiral fresh pasta, parmesan and pesto sauce.

If you are a fan of fish appetizers, you can order a rich portion of four times a ton.

Behind this intriguing name lies a combination of 4 delicacies:

  • Capers tartar, lemon dressing and orange sauce
  • Arugula salad, lolo roso and green salads with tomato confit, quail eggs and a piece of tuna with poppy seed peel 
  • Goulash with tuna, two types of sesame and Teriyaki sauce
  • Terin with aromatic bread

Along with the most famous Italian Caprese salad, the menu includes and the interesting Panzanella salad of tomatoes, cucumbers, peppers, red onions, green olives, garlic croutons and basil. An excellent choice is fresh Burata salad of cherry tomatoes, olives, capers, arugula leaves and parsley pesto.

Ресторант Леонардо - style and class on the plate

Among the most preferred specialties in the restaurant are steaks made from tender veal of the Black Angus breed . They can taste smoky if made with Josper , or have a natural taste enhanced by fresh spices if they are prepared by Suvid technology.

The fish section of the menu also contains interesting suggestions, including wild sea bass fillet, tuna steak, organic pink salmon fillet with herbal rind.

The worthy finale of this feast for all the senses , of course, must is one of the remarkable Italian desserts. Along with the classics Tiramisu and Panacota, we recommend that you pay special attention to “Chocolate Surprise”.

It is a sphere of white chocolate, around which there are fresh fruits – strawberries and blueberries. Serve on a large plate and pour hot chocolate in front of the guests.

Serving the dessert itself is a real attraction. The white sphere begins to melt and reveals the delicious core of chocolate brownie with hazelnuts and fragrant vanilla ice cream.

Ресторант Леонардо - style and class on the plate

Touch our divine dishes, combining them with perfect family vacation in Bansko

The names of many of the dishes in Leonardo’s stellar menu sound melodic, like Italian canzonettes. How about Tagliatelle Talia do Vitello or Tagliolini Fruti di Mare.

The first dish is pasta with Black Angus beef fillet , wild forest mushrooms and cream sauce, and the second is pasta with garlic, pepperoni, shrimp, mussels, squid, octopus and tomato sauce.

Behind the name Vitello tonato hides a tender beef served with tuna mousse, capers and quail egg, and fritto misto are a combination of octopus, squid, shrimp, zucchini and carrots, breaded in tempura.

Ресторант Леонардо - style and class on the plate

Joy for vegetarians is Parmigiana , which is roasted eggplant with tomato sauce, mozzarella, parmesan and homemade basil pesto.

The divine dishes in the Italian restaurant can be combined with a wonderful vacation in the modern aparthotel Lucky Bansko . It practically combines the five-star atmosphere in the studios and apartments with the convenience of having a kitchenette with ceramic hobs, microwave, toaster, coffee maker and utensils.

Ресторант Леонардо - style and class on the plate

The hotel is very suitable for a family vacation, as accommodation for the most small is free. They can have fun in the kids ’club, computer areas, children’s pools and playground.

Lucky Bansko has wonderful conditions for water activities and healthy procedures. The innovative spa awaits a large pool with a pleasant temperature of 33 degrees and a small salt pool with Dead Sea salts.

Ресторант Леонардо - стил и класа в чиния

In the SPA center you can pamper yourself with hydrotherapy , and the possibilities include Jacuzzi, contrast, adventure and hydromassage shower, modern therapeutic bath for pearl, whirlpool and tangential massage. For lovers of hot treatments are two Finnish saunas, an infrared sauna and two steam baths.

Photos: leonardobansko.bg

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Limoncello and its Italian traditions https://leonardobansko.com/limoncello-and-its-italian-traditions/ Mon, 17 Jan 2022 08:39:26 +0000 https://leonardobansko.bg/?p=3002 Just as pizza and pasta are recognizable around the world, so Limoncello spreads the fame of Italian sweet drinks far beyond the borders of his homeland.

The popular lemon liqueur carries the aroma of sunny Italy and is a delight for all the senses. Limoncello and its Italian traditions have deservedly found many followers on all continents.

Limoncelloto i negovete Italian traditions

A little history

Limoncelloto is lemon liqueur, produced mainly in South Italy , especially in the region around the Sorrento Peninsula o and the coast of Amalfi . In northern Italy, the liqueur is often called limoncino.

This is the second most popular liqueur in Italy and is traditionally served chilled. Limoncello is made from lemon peels and usually has a slightly cloudy appearance due to the presence in small drops essential oil, suspended in the drink.

The Italians themselves are still debating which region to consider Limoncello’s birthplace. Capri, Amalfi and Sorrento have been contesting the championship of the invention for more than 100 years.

According to one of the legends, in 1900 Maria Antonia Farache, who had a beautiful garden with lemon and orange trees on the island of Capri, invented this drink.

Limoncello first became a hit in the neighborhood. Her grandson later opened a restaurant where limoncello was the main specialty, and her great-grandson registered the first trademark in 1988.

Others are looking for the origin of the lemon liqueur on the island of Sicily . Some claim that the lemon drink was used by fishermen and villagers in the morning to fight the cold during the invasion of the Saracens . There are also those who believe that the recipe was born in a monastery to please the monks between prayers.

Where is the best Limoncello made?

Whatever the truth about its origin, it is an indisputable fact that over time, Limoncello has established itself as one of the favorite drinks of Italians , and not only on them.

Limoncelloto i negovete Italian traditions

Limoncello is produced mainly in the region around the Gulf of Naples, the Sorrento Peninsula and the Amalfi Coast, as well as the islands of Ischia and Capri. It is also produced in Calabria, Abruzzo, Sicily, Sardinia, Liguria, etc.

So far, the best lemon liqueurs are considered to be made in southern Italy, although you can buy them anywhere in the country. There is almost no tourist who does not choose a nice bottle of Limoncello as a gift.

Real Limoncello can be found outside Italy, both in specialty stores and in large supermarkets. A great convenience for drink lovers is that it can also be delivered from an online store. In the good Italian restaurants in our country you can also try the amazing Italian liqueur.

Limoncelloto i negovete Italian traditions

Some interesting facts about Limoncello

The original Limoncello cannot be made from all types of lemons. Only a certain type is used for it – Oval Sorrento. The fruits are best picked at noon.

They are washed with warm water, then their bark is removed thinly layer. An important requirement is that the white part of the lemon does not fall into the raw material. On the island of Sorrento they prepare the liqueur by soaking the crusts in alcohol for 3 months, then mixing the liquid with syrup.

Limoncelloto i negovete Italian traditions

The alcohol content is usually about 30 degrees, but it can vary widely, especially with homemade liqueurs – from 15 to 45.

In Italy, liqueur is poured into frozen glasses covered with a thin layer of ice.

There are many Limoncello-like drinks that have their own names. Arancello is a liqueur flavored with oranges, citrus is flavored with a mixture of citrus fruits, melonchelo tastes like melon, and fraconcello – of berries. There is also a variant made with milk instead of ordinary syrup, known as Crema di limoncello.

Limoncello is a very successful ingredient in a number of cocktails. Combines well with orange juice, vermouth or champagne.

Some of the more famous cocktails featuring lemon liqueur are:

  • “48 drops”
  • “Mandarin Dawn”
  • “Frosty Afternoon”

Lemon mulled wine can also be made with it.

The comedian Danny de Vito is a big fan of Italian liqueur. A the artist even created his own brand of limoncello, which is called “Premium Limoncello” of Danny DeVito. He was inspired by this after he and his friend and colleague George Clooney tried the divine drink in Italy.

How to properly serve and consume?

Limoncello is traditionally served chilled as a digestif after lunch or dinner. The tradition of drinking lemon liqueur after every meal originates from southern Italy. The taste and aroma of freshly picked lemons is refreshing and contributes to the good mood of the table. Limoncello helps with good digestion after a hearty lunch or dinner.

Italians recommend limoncello to drink in small sips with exhalation of aromatic money through the nose, because in this way you can fully feel its rich taste and aroma.

Limoncelloto i negovete Italian traditions

Although limoncello is usually consumed on its own after a meal if you wish to eat something with it, you can serve fruit, dark chocolate, walnuts, creams and other desserts.

Along the Sorrento Peninsula and the coast of Amalfi usually the drink is served in small ceramic cups, which are also chilled. This tradition has been transferred to other parts of Italy. Limoncello is also used for making various cocktails, cakes or ice cream.

Photos: pixabay.com and unsplash.com

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How to make handmade Italian pasta? https://leonardobansko.com/how-to-make-handmade-italian-pasta/ Mon, 10 Jan 2022 11:23:34 +0000 https://leonardobansko.bg/?p=2959 Pasta is the basis of great Italian cuisine. So we can safely say that fresh pasta is the basis of the basics. Fresh pasta preserves the whole bouquet of taste and nutritional qualities. Therefore, if we are fans of this delicious Italian dish , it is good to know how to prepare handmade Italian pasta.

How to prepare handmade Italian pasta?

What do we need?

Fresh pasta differs from the dry pasta that we use in that they are not subjected to shock heat treatment in drying equipment to extend the shelf life . Italians believe that without fresh pasta, olive oil and a glass of good wine, dinner is not dinner and the day will be wasted.

Historically, it was fresh pasta that appeared first, not dry pasta. In the past, freshly kneaded pasta paste was dried especially for sailors who set out.

The taste and useful properties of fresh pasta are undoubtedly high, and very few products are needed to prepare it at home. That’s why it’s worth a try.

How to prepare handmade Italian pasta?

You only need flour and eggs . In order to get the dough for pasta, the flour may not be the first to come to you in the store. Special coarse flour is used, similar to semolina, which is called Semolina .

Some Italian pasta recipes mix 50% white flour and 50% semolina. The dough becomes soft and elastic and does not stick. Durum wheat flour is also used mainly for making homemade pasta, pizzas and other Italian pastries.

It contains more fiber, protein, minerals (thiamine, niacin) and vitamins (potassium, phosphorus) , iron). Products made from durum wheat have a lower glycemic index. It can now be bought in our country from the special flour large hypermarkets, and can also be ordered online.

When kneading the pasta dough, a certain ratio must be observed – one egg per 100 grams of flour.

Can we do without great skills in the kitchen?

Once you’ve got your products, you need the desire and some free time to start making homemade pasta.

First pour the flour on a smooth work surface and make a well in it. Put the eggs and salt with a pinch of salt. It is good to take the eggs out of the fridge at least an hour earlier. According to some recipes, a little olive oil is added.

Using a fork stir the eggs lightly while mixing with a portion of flour and continue to knead with your hands. In the end, you should get a smooth and elastic dough.

When done, shape it into a ball and wrap it in cling film. You can grease it with olive oil before wrapping it so it doesn’t stick. Leave the dough at room temperature for about 30 minutes.

Then you have to roll it. This is made easier with a pasta machine, but if you don’t have one, you can do it by hand. Tear off a piece of dough and roll it out very thinly with a rolling pin. When rolling, sprinkle a little flour so that the dough does not stick .

How to prepare handmade Italian pasta?

It’s time to cut it with a knife to get the desired paste, and its size depends on the type.

The dough is a must to be cut to the required width:

  • for tagliatelle 1 cm
  • for taliolins 4-5 mm
  • for fettuccine 5-7 mm
  • for 2-2.5 cm fern

You can also cut the egg dough into rectangular pieces for lasagna or make from it ravioli or tortellini with different fillings.

How to prepare handmade Italian pasta?

Shaping and cutting the paste is much faster and more accurate with the help of a special machine, but even if you don’t have one, you can do it. 

You can now boil the prepared homemade pasta. It’s good to dry in about half an hour beforehand, but not necessarily. The water should boil in a large saucepan and be pre-salted.

Fresh pasta is carefully poured into it and boiled in less time than dry – usually in 3-4 minutes.

What to garnish with homemade pasta?

We already have fresh pasta and it’s time to add more flavors to it. The sauces have a huge contribution to the perfect quality of the real Italian pasta, and their preparation is a science. One of the secrets of a good sauce is to hit its consistency, as it should not be too thick.

The variety of products to garnish homemade pasta is very large. Vegans can choose vegetables, and lovers of meat and seafood will not be disappointed. You can combine products of your choice or bet on classics like Carbonara and Bolognese.

If you bet on tagliatelle or spaghetti Bolognese, the main necessary products are tomatoes, minced beef or a mixture, olive oil and wine. For the aromatic sauce you also need onions, garlic, carrots, celery, black pepper, basil and more.

In the most classic version the sauce boils for about 4 hours , while the meat almost merges with the liquid part, but nowadays the hosts do not have so much free time.

Vegetables should be finely chopped into equal pieces. When preparing the sauce, dry wine is added, which must evaporate and finally its aroma remains in the dish. The taste is improved by adding whole milk. The finished pasta is served with grated Parmesan cheese.

How to prepare handmade Italian pasta?

An excellent option for different types of pasta is the traditional Carbonara sauce . In its original version, the sauce is made from eggs, cream, fried pieces of Guanchiale (pork cheeks), ground pepper and Pecorino cheese.

Vegetarian options also offer a great variety. You can make pasta with broccoli and cream cheese, with mushrooms, with spinach and avocado, with Genovese pesto or dried tomato pesto, with cherry tomatoes, zucchini, etc.

Very appetizing is the rich pasta with vegetables, for which you can use a combination of carrots, mushrooms, tomatoes, zucchini, broccoli, eggplant, onions, garlic and olives.

Pasta with fish and seafood is also very popular in Italy. Extremely tasty are the spaghetti with seafood – shrimp, squid, mussels, prepared with tomato sauce, white wine, leeks and garlic.

The original choice is black spaghetti with cuttlefish ink, shrimp, white wine and parmesan. Tuna or salmon pasta is often prepared in both restaurants and households. Spaghetti with shrimp, tomatoes and red peppers are spectacular and easy to cook.

Whatever garnish they home-made pasta will convince you that it is tastier than ready-made and worth the effort.

Photos: Pixabay

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Leonardo Restaurant – the perfect menu for your unforgettable wedding https://leonardobansko.com/leonardo-restaurant-the-perfect-menu-for-your-unforgettable-wedding/ Mon, 20 Dec 2021 12:55:01 +0000 https://leonardobansko.bg/?p=2943 Every groom wants to organize a holiday to be remembered by all for a lifetime . And what better background for a wedding than the cozy Italian atmosphere of the Leonardo restaurant in Bansko.

The refined atmosphere is complemented by the possibilities for luxury five-star accommodation in Aparthotel “Lucky Bansko Spa & amp; Relax. ”

Leonardo Restaurant gives complete freedom in choosing the perfect menu for your wedding, and the presence of a modern spa in the complex gives more opportunities for entertainment for guests.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

Leonardo Restaurant – wedding every season

Choosing the right restaurant is one of the basic prerequisites for the success of any celebration. You can choose a place in your town, but if you want all guests to relax and have fun carefree until dawn , invite them to the renowned resort of Bansko.

The hospitable Leonardo restaurant has modern interior in light tones , and the team from professionals working in it will make you feel special.

Leonardo Restaurant is part of the open aqua complex of Aparthotel Lucky Bansko SPA & amp; Relax . The restaurant is open all year round and is very suitable for family holidays. Keep in mind that it is one of the best restaurants in Bansko.

Each of the seasons has its own charm and is suitable for your wedding celebration. In the winter, the reflections of the fireplace create coziness in the room, and in the summer the whole wall of the restaurant opens and gives full enjoyment to the guests with the view of the two outdoor pools.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

The furniture in the restaurant is a nice combination of wood, wrought iron and other natural materials. For added splendor, comfortable tables and chairs are surrounded by flower beds.

For the festive atmosphere of the wedding will contribute stylish decoration of the hall, a you can choose the theme of the decoration yourself. How your guests are accommodated in the restaurant depends only on your wishes.

Multimedia, DVD or other specific technical equipment can be provided for the wedding party. Qualified staff can also help plan special rituals that accompany the joyous event.

Provides the opportunity for ordering photographic and cinematographic services, including the realization of professional film and wedding photos.

The choice of music is very important for degrees of mood. The hosts from Lucky Bansko can help provide live music or hire a disc jockey. He can also participate in the ritual and lead the program.

Leonardo in Bansko is full of light, coziness and luxury. In addition to a cozy atmosphere, here is offered the best of European cuisine , and the mountain is a wonderful backdrop to your celebration.

European style and elegance are at the heart of our work, but we always make sure your customs and traditions are not overlooked.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

Food – unsurpassed quality and complete enjoyment of the senses

Leonardo Restaurant will give complete enjoyment to your senses and along with this feeling of Mediterranean splendor. The reason for this is because Leonardo is one of the few restaurants that offers a gourmet menu in the Mediterranean luxury.

This is the place where you will be able to experience real culinary pleasure with exquisite cuisine based on original Italian recipes . Here food brings pleasure to all the senses.

In the elegant setting you can fully enjoy exquisite dishes prepared from fresh eco products with proven origin. As a guarantee for the high quality of the food and the service, the hosts provide an opportunity for preliminary tasting of the selected wedding menu.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

The newlyweds will be greeted at the restaurant with a traditional cake provided by compliment from the hotel. Leonardo’s gourmet menu relies only on the best, and we will offer you authentic Italian cuisine , and masterfully prepared dishes in the background the Mediterranean interior evokes thoughts of romantic places such as Rome, Venice or Tuscany.

The menu offers a wide selection of attractive salads and appetizers to classic Italian dishes or seafood delicacies – you will not make a mistake in your choice.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

The offerings are not limited to traditional pasta, pizza and risotto. Preferred specialties are steaks made from tender Black Angus beef.

The meat in the restaurant is prepared with the help of the most modern appliances and modern technologies like Suvid and Josper. The taste of meat delicacies is enhanced with sauces with the addition of Italian wine Marsala or smoked pepper. Josper prepares delicious Lamb Cutlets, Ribeye Roll Steak, Fiorentina Steak, Pork Porquet, etc.

The wedding menu can include fish specialties . The restaurant delivers fresh wild fish directly from Greece. Seafood delicacies are also a good base for gourmet salads, appetizers or main dishes.

As he sees fit in an Italian restaurant, each table will have a selection of iconic bakery products from Botusha – domestic snacks, chabata and focaccia. Each of the menus also includes a mix of amazing Italian sausages and cheeses.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

The hosts offer a wide selection of original wedding cakes . Classy drinks will also contribute to the mood of the wedding guests, including an excellent selection of Italian wines.

The experienced team of the Italian restaurant will help you choose a sophisticated and well-balanced menu, We guarantee that the pleasure will be complete – we are waiting for you!

Luxurious accommodation for newlyweds and guests

Lucky Bansko Spa Aparthotel & amp; Relax ”will provide the newlyweds with an apartment with special decoration. As a compliment in the room they will expect a bottle of sparkling wine and fruit, and from the terrace can watch breathtaking views.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

For guests, reservations can also be made at the elite five-star hotel, where they will enjoy perfect service . A pleasant surprise for the guests can be greeting letters or a special charge in the rooms, for which they will assist the team of wanted.

Accommodation in Lucky Bansko can combine the wedding with a spa vacation , for which has excellent conditions in the hotel. The modern spa offers many opportunities for relaxation – warm bio pools, infrared and two Finnish saunas, steam bath, salt room, ice room.

For lovers of hydrotherapy there is also a Jacuzzi, shock bath, contrast, adventure and hydromassage shower. Supermodern therapeutic bath can combine pearl, whirlpool and tangential massage. These are just a few of the spa pleasures you can get in Bansko.

Ресторант Леонардо - the perfect menu for your unforgettable wedding

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Top suggestions for Italian dishes from our chef – Chef Abdi https://leonardobansko.com/top-suggestions-for-italian-dishes-from-our-chef-chef-abdi/ Mon, 13 Dec 2021 09:00:31 +0000 https://leonardobansko.bg/?p=2928 For connoisseurs of good cuisine, it is no longer enough to know just the name of the restaurant. They also want to learn the name of the chef, who is the guarantor of the high class of the prepared dishes. This serious responsibility in Leonardo Restaurant bears a true culinary magician with extensive experience.

If you are in Bansko , take the opportunity to try some of the top offers of Italian cuisine by our chef – Abdi.

Top offers for Italian dishes from our chef - chef Abdi

What to expect from our chef?

Leonardo Restaurant offers authentic Italian cuisine without compromise. The modern restaurant combines luxurious interior in Mediterranean style, excellent cuisine and perfect service.

The restaurant is part of the open aqua complex of Aparthotel Lucky Bansko SPA & amp; Relax . In winter, the coziness of the salon creates a fireplace, and in summer the entire wall of the restaurant opens to the outdoor pools. The furniture in the restaurant is an elegant combination of wood, wrought iron and other natural materials.

Top offers for Italian dishes from our chef - chef Abdi

Whatever nice words we say about the setting, it would still be just a nice interior, if not the people who work there. Leonardo’s chef Abdi gives a creative spirit to any dish, which is a distinctive feature of fine restaurants.

His professional career passes through renowned restaurants in Bulgaria and Greece. Italian and Mediterranean cuisine is his hobby and passion, in which he has developed for more than 10 years.

Chef Abdi’s culinary style will give you a pleasant surprise with the original combination of divine aromas and flavors. The chef and his team guarantee the quality of all products, as they personally control each delivery.

The most popular dishes from Chef Abdi – products and method of preparation

It is difficult to describe all the flavors and aromas of the dishes, coming out of Leonardo’s kitchen, they just have to try. Leonardo’s menu gives a wide choice – from classic Italian dishes to seafood delicacies and fantastic desserts.

The dishes, which are beautiful and amazingly tasty, are prepared at the time of the order. Guests can choose from an impressive list of salads, soups, pizzas, pastas, main dishes, a mix of Italian sausages and cheeses, pastries .

In Leonardo each guest is greeted with a freshly baked focaccia with olives and rosemary. Among the most popular specialties are the steaks made from tender beef Black Angus.

They can taste smoky if you prefer to cook them on Josper, which is a charcoal barbecue with a temperature of 350 degrees.

The taste of the steak can also be natural, enhanced by fresh spices, if it is prepared on Suvid , which in French means” under vacuum “.

This technology is applied only by the most skilled master chefs for cooking of dishes at low and uniform temperature up to 60 degrees . The taste of appetizing meat delicacies is enhanced with sauces with the addition of Italian wine ” Marsala “or smoked pepper.

In addition to steaks, Josper also makes delicious lamb chops with mashed potatoes and peas with mint and baked sweet potatoes.

Top offers for Italian dishes from our chef - chef Abdi

One of the highlights on the menu is homemade pasta. The rich taste of Italian pasta is due to the masterfully mixed sauces.

Among the ones offered in the restaurant are:

  • Bolognese – beef stew prepared according to a Tuscan recipe with fresh rosemary and sage. 
  • Carbonara – prepared with pancetta and Pecorino and Parmesan cheese.
  • Slightly spicy “Arabia” – from peeled pink tomatoes and pepperoni or Ala Wongole sauce with white mussels and fresh cherries tomatoes.

Attractive in the menu of Leonardo also sound Linguini with shrimp and zucchini and Tagliatelle Tagliata di Vitello, prepared with Black Angus beef fillet, wild forest mushrooms and cream sauce.

Top offers for Italian dishes from our chef - chef Abdi

In the Italian restaurant in Bansko you can order some of the most famous pizzas in the world such as Margarita, Four Cheeses, Pepperoni and Capricciosa.

What they have in common is the thin crispy bread, which distinguishes the original Italian pizzas. Italian cheeses, homemade fresh tomato sauce, green spices such as basil and oregano and other original products are used to make them.

There is also an excellent choice for people with special food requirements. Chef Abdi’s kitchen prepares gluten-free pizzas and pastas made with tapioca flour and rice with guaranteed organic origin.

In winter, the menu provides a choice of fresh wild fish delivered directly from Greece.

Different technologies are used in their preparation:

  • The fish is buried in sea salt and baked until ready, then served flambéed in front of the guests, filleted and portioned by experienced waiters .
  • The fish is baked in the oven, drizzled with citrus sauce and thus acquires a slightly exotic taste and aroma.

You can try some of the attractive-sounding fish suggestions such as:

  • Baked parchment with olives, potatoes and cherry tomatoes
  • Organic pink salmon fillet with herbal rind with stewed broccoli
  • Appetizing seafood dish

Top offers for Italian dishes from our chef - chef Abdi

It is known that Italians are great masters of sweet temptations, therefore you will lose if you do not try any of the suggestions of Chief Abdi and his team. Dessert “Chocolate Surprise” looks spectacular and is a sphere of white chocolate, around which there are fresh strawberries and blueberries.

Served in a large plate and in front of the guest pour plenty of hot chocolate. As a result, the white sphere melts and a delicious heart of chocolate brownies with hazelnuts and fragrant vanilla ice cream is found.

Top offers for Italian dishes from our chef - chef Abdi

With which Bulgarian products can we replace the products from the Italian cuisine?

It is already clear that the magic of Italian flavors lies largely in the selection of quality ingredients , but it is not always easy to find all the original Italian products. You can be creative and replace some of them with ours.

Italian pizzas are made from a special type of flour, most often using Caputo Tipo 00. It makes the pizza tasty and elastic without allowing it to swell too much.

This flour is already available in our country in specialty stores or online, but if you don’t have one, you can compromise on using white or wholemeal Bulgarian flour from a good brand.

Many Italian dishes include various cheeses, one of the most used being Mozzarella . You may not know it, but Bulgaria already produces quite good mozzarella.

There’s even a choice between buffalo and cow’s milk . Some types of hard cheeses can be replaced with quality Bulgarian yellow cheese.

Most vegetables and spices used in the preparation of sauces for spaghetti, pizza or other Italian dishes can be found in our country.

Wines are often used in Italian cuisine. Italians are famous for their class selection, but you can replace them with Bulgarian ones, which are not inferior to foreign ones.

Photos: leonardobansko.bg

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The creation of Galliano liqueur https://leonardobansko.com/the-creation-of-galliano-liqueur/ Mon, 15 Nov 2021 09:41:53 +0000 https://leonardobansko.com/?p=2880 The exceptional Galliano liqueur not only bears the name of a legendary Italian hero, but also the Italian spirit. It symbolizes the pursuit of perfection , combined with imagination and talent. This drink is for people with a passion for the finer pleasures of life, respecting traditions.

The story of the creation of Galliano liqueur is another touch to the rich heritage of Italy . Classic liqueur is now part of the range for every classy bar in the world.

Creating of Galliano liqueur

Who is Major Galliano?

Major Giuseppe Galliano, who inspired the name of the famous liqueur, is an Italian legend from the late 19th century. He was born in 1846 in Vicofort Mondovi in ​​the Piedmont region. Galliano entered a military college in Asti at the age of twelve with the prospect of a brilliant military career.

In 1887 he volunteered to fight in Africa, where he commanded the 3rd Battalion in the 1887-1896 campaign in what was then Abyssinia (now Ethiopia).

Galliano becomes a hero after defending the Enda fortress near the ancient city of Makale against the Abyssinian army, facing enormous enemy supremacy.

He held the positions for 44 days without food and ammunition at a numerical ratio of approximately 36 to 1 against 80,000 opponents. For this feat he was promoted to lieutenant colonel and awarded a silver medal by the King of Italy.

Shortly after this event, Galliano took part in the decisive battle of the Italian-Abyssinian War, the battle of Adua, where the Abyssinians again considerably outnumbered the Italian troops. After a fierce battle, the Italians were defeated, leaving 11,133 dead on the battlefield.

Among them is Galliano, although his body has never been found, leading to many myths. His courage earned him recognition as a war hero, and his exploits inspired the creator of the wonderful liqueur Galliano to name him.

The Secret Recipe

So far, some aspects of Galliano’s creation remain a mystery. With a recipe that is more reminiscent of the Middle Ages, elixir of exotic herbs , bark and roots of trees, spices and seeds of flowers, this bright golden vanilla-flavored liqueur is easily recognizable.

It is distinguished not only by its color, but also by its tall bottle, inspired by the impressive Roman colonnades. Galliano liqueur began its life in the late 19th century after carefully sorting and mixing 30 plant extracts.

Galliano is a complex liqueur flavored with herbs, spices and essential oils by means of multiple macerations and distillations. The production process is complex and includes seven cooking cycles and six distillations . The aroma depends not only on the choice of plant products, but also on how they interact with each other during distillation.

 of Galliano liqueur

Although the full list of 30 ingredients is still a top secret, the following are known to be considered the most important:

  • Bulgarian coriander, which adds a spicy and slightly bitter note
  • madagascar cloves
  • Indian cardamom and cinnamon from Sri Lanka
  • Italian yarrow and angelica with astringent bitterness
  • Indian sandalwood roots, giving strong, warm woody notes
  • alpine variety wormwood, ginger mint, as well as Italian lavender with a grassy floral note
  • sage
  • iris
  • alpine balm and serpentine kirkazon, whose dried root has a bitter taste

Separately obtained distillate from dried Spanish anise seeds . After about three months, all the components are mixed, sugar, saffron for color, alcohol to the desired strength are added to the mixture, and then another period of aging follows.

Galliano L’Autentico has a bright yellow-gold color with shades of green. The aroma has hints of anise, juniper and delicate vanilla.

Anise and mint come to the fore in the attack of taste, and on the palate the liqueur is felt with fresh herbs , cinnamon, ginger, nutmeg and citrus fruits. The aftertaste has long-lasting milk vanilla, refreshing mint and spices.

But how is the herbal elixir actually born and how does it gain worldwide fame?

The creation of Galliano liqueur

Senor Vacari was a successful importer and distributor of wines and spirits in the Tuscan port of Livorno on the west coast of Italy, but in fact his ambitious son is who skillfully realizes the market potential of the liqueur named after the war hero.

Arturo Vaccari founded his own liqueur and distillation company called Distilleria Arturo Vaccari, also based in Livorno, but independent of his father ‘s activities.

He makes traditional Italian liqueurs , such as sambuca, which his father and other traders are distributing, but he wants to create his own liqueur, to be proud of and whose name will be immediately recognizable.

The distillery released alcohol in 1896 with a label with Fort End . But success only comes when Arturo is 42 years old. His creation – Galliano liqueur, became one of the largest liqueur brands in Italy and the best-selling liqueur in America in 70s of the last century.

 of Galliano liqueur

From the image of the heroic Major Wakari borrows not only the high spirit, but and the ingredients for your liqueur. The description of the liqueur states that the major has always worn homemade liqueur from Italy in his campaigns and that Vakari bases his product on this recipe.

To solve the problems that arose in the production and sale of liqueur, Vacari turned to the Turin company Fratelli Maraschi SPA (today Maraschi & amp; Quirici). However, the loss, albeit partial, of brand control led to a number of attempts to modify alcohol, to make the drink more profitable.

For example in 1928 Marashi forced the author to add green anise and vanilla to the recipe. Then, in the 70s of the last century, the strength of the liqueur was reduced to 35 ° , and in the 90s even up to 30 °, adding a large amount of vanilla flavor instead of natural vanilla.

Galliano experienced a sort of boom in the 1970s, but sales declined since the 1980s, while the Amsterdam-based company Lucas Bols acquired the brand in 2006. by the French group Remy Cointreau and points out to Maraschi & amp; Quirici the need to return to the original recipe and the strength marked by the addition of the word L’Autentico to the name.

This helps to distinguish the original liqueur from other types of Galliano, that are also on the market. Galliano L’Autentico is now produced in Chieri , a small town at the foot of the Italian Alps. This is where many herbs and spices used in liqueur grow.

Creating of Galliano liqueur

There are other variations of the drink:

  • vanilla – Galliano Vanilla
  • cafe – Galliano Ristretto and Galliano Balsamico with a bright balsamic taste due to the addition of the famous balsamic vinegar from Modena

How is it served and drunk?

Galliano L’Autentico is a sweet liqueur with a complex herbal aroma , in which is dominated by mint, vanilla and anise. However, the aromas are so delicate that we can in no way define Galliano to anise liqueurs. You can enjoy this divine elixir as a digestive at the end of a rich meal. Digestives are drinks that speed up metabolism and aid digestion.

Liqueur is also a beneficial ingredient in the preparation of cocktails . The most popular cocktail with Galliano is Harvey Wallbanger (Harry crashing into the walls).

To make it you will need a large glass at the bottom of which are placed large ice cubes.

Then follow our guidelines:

  • Pour 35 ml of vodka, 85 ml of orange juice on top
  • stir everything
  • add 15 ml Galliano L’Autentico
  • Garnish with a slice of orange

Creating of Galliano liqueur

With its spicy anise and vanilla bouquet and intriguing color, Galliano liqueur is a staple for dozens of cocktails, created in the 60s and 70s by experienced bartenders, including Golden Cadillac and Golden Dream celebrating the golden age of Hollywood.

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Florence – a place for love and delicious food https://leonardobansko.com/florence-a-place-for-love-and-delicious-food/ Mon, 08 Nov 2021 11:18:39 +0000 https://leonardobansko.com/?p=2868 If you are a lover of history, romance and culinary challenges, Florence has every chance to become your favorite city.

The streets of the city still keep the memory of the steps of Michelangelo and Boccaccio , and the atmosphere cannot be conveyed in words. It must be felt with all the senses, because Florence is a place for love and delicious food.

Florence - a place for love and delicious food History of Florence

Florence is one of the most famous cities in the world . It is no coincidence that it is considered the cradle of culture and art. Many of the greatest artists of the Renaissance, and in the entire history of mankind, were born and worked here. Florence amazes tourists with its historic streets, with its impressive buildings and rich museums.

This is where the Italian Renaissance in terms of culture, politics and economics . Florence is the engine that helps to get out of the dark Middle Ages. Florentine bankers, thanks to this period, began to partially develop the economy of half Europe .

An unprecedented cultural, artistic and scientific flourishing begins. Thanks to Dante, Petrarch and Boccaccio, the Tuscan dialect influences modern Italian. Michelangelo, Brunelleschi, Machiavelli and Galileo give the world a stream of new discoveries in the field of culture, politics, geography.  The Medici family has a great contribution to the development of Florence. Its representatives are not only patrons of the arts and sciences, but also experienced statesmen and politicians . Catherine de ‘Medici, Lorenzo the Magnificent and the elder of the family, Cosimo the Elder, forever associated the family name with Florence.

The beautiful city is an undisputed home of the arts to this day with its many museums and galleries:

  • Uffizi
  • Palazzo Pitti
  • Bargello Palace
  • Archaeological Museum
  • The Museum of Modern Art
  • Museum of the Opera del Duomo
  • Boboli Garden

Florence - a place for love and delicious food

The cathedrals define the noble posture of beautiful Florence. Above all shines the Cathedral of Santa Maria del Fiore . At the time it was completed, it was the largest in Europe in the 15th century , and is now considered the third the largest in the world.

It took 140 years to build , and for decades the cathedral stood with a huge hole in its roof because no one knew how to build a dome with a diameter of 40 m on the already built walls.

The city government announces a competition to build the dome, which wins the young architect Filippo Brunelleschi . He invented revolutionary solutions for his time and managed to build the dome without a supporting scaffolding.

A curious fact is that in practice Brunelleschi creates two domes, the inner one being the support of the outer one. The impressive façade is lavishly decorated with red, white and green marble.

Флоренция - място за любов и вкусна храна

Another world-famous landmark in Florence is the covered Ponte Vecchio over the Arno River. It gets its present look with its shops p rez 1345. Above the shops is the corridor named after Giorgio Vasari , which is a picture gallery .

Designed by Vasari to ensure the safe passage of the Duke Cosimo I of Medicifrom the Uffizi Gallery to the Pitti Palace. Today the bridge is an interesting place for tourists to visit and for lovers to walk.

Florence - a place for love and delicious food

Restaurants

Florence is famous for its many wonderful restaurants where you can try the best local and foreign dishes . The restaurants in Florence are very diverse and everyone can find what they like.

Tourists choose mostly typical local restaurants, offering delicious dishes based on Mediterranean products. Most menus in Florence are based on traditional Tuscan cuisine . Most of the restaurants are located in beautiful old buildings, their interior is stylish, they have small but neat and cozy gardens.

Florence - a place for love and delicious food

Santa Felicita is on the list of the best restaurants in Florence. The menu offers delicious Tuscan dishes, including chicken in tomato sauce with vegetables (Pollo alla cacciatora). The menu also has excellent ice creams and desserts. The atmosphere is pleasant and on hot days you can dine at tables located on the street surrounded by medieval architecture.

Many consider Cibreo to be one of the best restaurants in Florence. It is distinguished by the excellent quality of the prepared dishes and with a unique interior in a rustic style.

There is no fixed menu, the manager himself tells what dishes are available and their ingredients. Going to this restaurant, it is better to book a table in advance, as there is a possibility that there are not enough free seats.

Enoteca Pinciori is a legendary wine list restaurant, praised by wine critics, located in an old palace near Piazza Santa Croce. The Enoteca Pinkiorri restaurant has three Michelin stars .

Visitors must follow a dress code – men must wear long-sleeved shirt or jacket. To cover the full range of the best dishes, you can order a tasting menu of 9 dishes.

Rose’s has earned the status of one of the best restaurants in Florence for its well-prepared food, which you can enjoy almost any time of the day. The restaurant is small and quiet , and the kind hostess welcomes her guests with a lot of care and attention.

Cantinetta Antinori offers its visitors a wide selection of Tuscan wines, perfect for meat and seafood dishes. The restaurant’s menu is based on old recipes time-tested, so if you want to experience all the flavors of home-cooked Italian cuisine, welcome here.

Trattoria Angiolino is also on the list of the best restaurants in Florence due to the large selection of Florentine cuisine, which, combined with a friendly and relaxing atmosphere, creates good mood and unforgettable experience. Trattoria is a good choice if you want to try delicious Italian cuisine in a cozy place not far from the main attractions.

Some of the restaurants in Florence are open from morning to night and offer delicious snacks, including continental. Others are open only in the evening and serve delicious meals for dinner. Of course, to save time, you can buy ready-made food or visit a fast food restaurant.

Florence - a place for love and delicious food

What food to try in Florence?

There are dishes you must try if you want to get to know Florence’s gastronomy well. The local cuisine will surely find something to surprise you with. The Tuscan culinary tradition emphasizes the simplicity of the dishes and the quality of the products. So what to try in Florence?

You can start your acquaintance with local dishes with soups . For example, with tasting of ribolita – vegetable soup, very popular in Florence. It contains legumes, cabbage, carrots and other vegetables.

There are no exact rules, in ribollita everything that is left from the previous day can be used, including meat. This soup is usually eaten with a piece of dry bread.

Florence - a place for love and delicious food

Light food lovers can order panzanella salad . Its main ingredients are tomatoes, onions, olive oil, black pepper, basil and slices of bread, soaked in water with vinegar and then pressed.

When you come to Florence, don’t forget to try biscca alla fiorentina. The popular Florentine steak is made from beef with bone, which is baked briefly on embers or barbecue without spices , which are added then. Finally, season with salt, pepper, a drop of olive oil and can be sprayed with lemon juice.

Florence - a place for love and delicious food

Want to get acquainted with a dish with a story? Then try pollo al finocchio. This dish is mentioned in 14th century cookbooks. It’s actually a fried chicken with dill leaves.

A well-known local dish is lamprey. This is a boiled beef belly, cut into pieces and cooked with various vegetables. Served as a separate dish with pesto sauce and is also used for filling buns. Lampreda is also used as a local fast food that can be bought from mobile carts.

Another culinary greeting from time immemorial is cibreo . These are scrambled eggs with meat broth, sage, onion, chicken liver and heart. Catherine de ‘Medici is said to have loved this dish

Florence will delight fish lovers as well. You can eat baccala alla fiorentina. This is dried cod in tomato sauce. The locals claim that the taste of the dish is simply divine.

Photos: pixabay.com 

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Rome – the capital of Italian cuisine https://leonardobansko.com/rome-the-capital-of-italian-cuisine/ Tue, 19 Oct 2021 07:12:38 +0000 https://leonardobansko.com/?p=2847 If you’re in Rome and want to fully immerse yourself in its atmosphere, don’t just visit the historical sites in the tourist guide.

To get acquainted with the peculiarities of life in this great city, stroll through the beautiful streets of the Italian capital and try the authentic cuisine, which plays an important role in local cultural traditions. It will not be difficult to convince yourself that Rome is the capital of Italian cuisine.

Rome - the capital of Italian cuisine

Rome – the city you can’t miss

They call Rome the Eternal City, and it’s no coincidence. The capital of Italy has already passed the “mature” age of 2,700 years , but over time it still remains beautiful, unique and a bit mysterious . Rome has an incredible concentration of historical sites that fit well into the frantic rhythm of modern life.

This is where the past, present and future intertwine. The Colosseum, Piazza Navona, the Pantheon, the Trevi Fountain and many other historical monuments coexist harmoniously and next to the lively streets, where there are modern restaurants and business centers.

You can enjoy architectural masterpieces, shop in some of the boutiques of the world’s most famous fashion designers or relax in the shade in cozy a café over a fragrant espresso. And if you’re not tired of visiting the many attractions during the day, immerse yourself in the romance of night Rome.

Rome - the capital of Italian cuisine

History of the Roman Culinary Tradition

Originally the food of the ancient Romans was very simple, the culinary art in Rome began to develop in the 3rd century BC. Roman cuisine has changed over the centuries and has gone through many periods of social, cultural and political upheaval.

Rome was an important gastronomic center in antiquity, for which there is much evidence.

The treatise has reached our time “Ten books on cooking”  of Mark Gavius ​​Apicius , who lived in the time of Octavian Augustus and Tiberius. The author is considered to be the first to try to collect the Roman cooking tradition.

Among his extravagant culinary experiments was the feeding of trout with dried figs, to enlarge their liver.

It has recipes stuffed with nightingale or flamingo tongues as well as pork udders. Apicius used a wide variety of spices, including saffron, cloves, cinnamon, bay leaf, black pepper, basil, mustard seeds, anise , savory, coriander, cumin, cumin, mint, poppy.

The cuisine of Ancient Rome was strongly influenced by the ancient Greek , and with the growth of the Roman Empire in it manifested different traditions of the newly acquired territories. Initially, the differences between social classes and their food were not significant, but they increased with the growth of the empire.

There is much evidence in history of the lavish feasts of the Roman emperors and their entourage. Emperor Vitellius (69), for example, is said to have given three and sometimes four meals a day. The most famous was a feast at his brother’s house, at which they were served 2,000 selected fish and 7,000 birds.

During the Renaissance, Rome became well known as a high-end culinary center, as many of the best chefs of the time worked. for the popes.

One of the most famous among them is Bartolomeo Scapi , chef at the Vatican of several popes and author of the cookbook Opera dell’arte del cucinare, published in 1570 г. In it he presents about 1000 recipes from the Renaissance cuisine.

Roman cuisine

In Rome, you can enjoy excellent Italian cuisine . Traditional dishes in Rome are usually easy to prepare, but are based on many high quality and fresh products.

These are mostly local vegetables (aromatic tomatoes, artichokes, peas and beans), meat (lamb and goat) and cheese (ricotta and pecorino romano). Broccoli and chicory are also popular vegetables.

Pasta is one of the main dishes that can be found in almost every restaurant (unless it is for Asian cuisine). Rome even has a National Pasta Museum .

You can choose Spaghetti Carbonara or Fetucini Alfredo , but you can you also risk something more spicy by ordering Cacho e pepe, which means “cheese and pepper”. This is a pasta with sheep cheese and very large black pepper.

Pizza in Rome, unlike the Neapolitan version, is very, very thin and crunchy . In Rome you can find a more unusual version of pizza – Pizza Bianca (White Pizza). It’s basically an empty pizza sprinkled with olive oil and salt.

It can be found in every bakery and pizzeria in Rome. The swamp can be quite fluffy, more like a focaccia. Your pizza can be spectacularly garnished in the colors of the Italian flag – green, white and red.

Rome - the capital of Italian cuisine

Caprese salad is a classic of Italian cuisine, including Roman. It consists of soft mozzarella cheese and sliced ​​tomatoes. They are flavored, sprinkled with olive oil and balsamic vinegar and garnished with fresh basil leaves.

Artichoke is the king of vegetables in Italy . Carcofi alla romana is one of the most popular orders in Roman restaurants. In this dish artichoke heads are boiled in water with added olive oil and white wine and stuffed with garlic and spices.

Bruschettas are also an integral part of Roman cuisine. They are very easy to prepare, as the toasted bread is usually lightly rubbed with garlic and covered with sliced ​​tomatoes. with onions and herbs, and sometimes olives are added.

Rome - the capital of Italian cuisine

If you want to eat something lighter and without meat, you can choose Nnocchi alla romana. These are dumplings made from potato dough, baked with bechamel sauce and cheese. Traditionally, in Rome, Thursday is gnocchi day . This delicacy is always on the menu of most restaurants once a week.

Most of the main dishes in Rome, called Secondi, are meat. Saltimbocca alla Romana is a typical Roman dish with prosciutto and sage. Saltimboca literally means jump in the mouth. Served with white wine sauce.

Scaloppine alla romana is fried beef with fresh artichoke shoots Coda alla vacuinara is a stewed veal tail with tomato sauce, celery, cloves and dark chocolate. It is a traditional dish of Roman butchers, prepared from leftovers, which they receive for free. The tails are stewed in tomato sauce for 4 hours. Cocoa and pine nuts are added to the sauce for depth.

Another dish known since ancient Rome is Trippa . This is a tripe made with tomato sauce and wild mint, flavored with pecorino cheese.

Lamb is one of the most popular types of meat, in which the Italians are great. Fresh meat is prepared with aromatic herbs for incomparable aroma. Coratella d’abbacchio con i carciofi is a typical example of such a dish and is a combination of lamb cubes with artichokes.

The culinary pleasure will not be complete if you do not try the perfect desserts in Rome. You can choose Crostata di ricotta. Ricotta crostata is actually a cheesecake with ricotta cheese, seasoned with lemon or orange and Marsala wine.

You can always bet on the safe and eat the traditional dessert of mascarpone cookies – Tiramisu or Profiteroli – small round eclairs filled with cream and chocolate sauce.

If you want to cool off with something sweet, you will find Gelato everywhere in Rome. This is the Italian ice cream for which the locals claim to be the tastiest in the world.

Rome - the capital of Italian cuisine

Be assured that whatever your choice is from the Roman menu , it will be very tasty, but to make your lunch or dinner truly unforgettable, you must combine it with one of the classy Italian wines. Their assortment is huge and their quality is guaranteed.

Photos: pixabay.com 

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Does the style of the restaurant matter to enhance the pleasure of the food? https://leonardobansko.com/does-the-style-of-the-restaurant-matter-to-enhance-the-pleasure-of-the-food/ Mon, 11 Oct 2021 10:54:27 +0000 https://leonardobansko.com/?p=2831 Food has long since exceeded its original function of satisfying the body’s physical needs. It is a joy for the senses, a shared pleasure and adventure.

Visiting a restaurant is no longer just a family event on any occasion, but in itself becomes a holiday. To enhance the pleasure of food, of great importance is the style of the restaurant , which you will see for yourself if you visit Leonardo in Bansko.

Ima Does the style of the restaurant matter to enhance the pleasure of the food?

What to expect from Leonardo Restaurant?

The luxury restaurant Leonardo attracts with its refined atmosphere and superb cuisine, which will guarantee you a wonderful dinner . It is located in the five-star aparthotel Lucky Bansko SPA & amp; Relax.

The elegant restaurant has already earned the name of one of the most popular restaurants in the resort town at the foot of the mountain. It impresses with excellent Italian cuisine and perfect service. The interior of the restaurant is stylish, sustained in warm tones , and the furniture is a combination of wood, wrought iron and other natural materials.

Ima Does the style of the restaurant matter to enhance the pleasure of the food?

It is open all year round , and in summer you can combine delicious food with the pleasure of cooling off in the outdoor pool and enjoying the fresh mountain air.

During the warm season, the entire wall of the restaurant effectively opens to the outdoor pools. Leonardo offers as an attraction for guests show cooking, and in winter in the restaurant additional comfort creates the fire in the fireplace. The restaurant is separated in different combinations and is suitable for different companies.

The menu of Leonardo restaurant can satisfy even the most demanding lovers of fine food. No quality compromises are allowed in his kitchen.

Enjoy true pleasure for the eyes and senses

The interior style is in harmony with the Italian dishes and drinks on offer. The menu is perfectly balanced and the dishes are prepared at the time of the order.

Their aroma awakens the appetite, and their taste and beautiful layout caress the senses. The overall atmosphere in Leonardo is a prerequisite for a romantic experience and good mood.

Ima Does the style of the restaurant matter to enhance the pleasure of the food?

Guests can choose from a varied menu , which includes salads, soups, traditional pizzas and pastas, main dishes, a mix of Italian sausages and cheeses, and finally enjoy wonderful desserts.

The rich menu starts with the classic Caprese salad and the rich Minestrone soup and reaches the most famous Italian d essert Tiramisu.

Leonardo welcomes every guest with freshly baked focaccia with olives and rosemary. The offered italian pasta se prepares entirely from original products , and the sauces are fantastic.

The popular Bolognese sauce is a beef ragout prepared according to a Tuscan recipe with fresh rosemary and sage.

Carbonara is made with pancetta and Pecorino and Parmesan cheeses , slightly spicy Arabia is made from peeled pink tomatoes, and Ale Wongole sauce – with white mussels and fresh cherry tomatoes.

Ima Does the style of the restaurant matter to enhance the pleasure of the food?

All pizzas in Leonardo are distinguished by their thin bread , from which comes the name “crispy” pizzas. Fresh tomato sauce, mozzarella, fresh basil and oregano are used to prepare them.

There are also suitable suggestions for people with special food requirements. They can order gluten-free pizzas and pastas made with organic tapioca flour and rice.

One of the most ordered specialties is the tender beef steaks of the Black Angus breed , which may taste smoky if you prefer to be prepared on Josper / charcoal barbecue with a temperature of 350 degrees /.

Steaks can have a natural taste, enhanced by fresh spices, if they are prepared by dry technology – at a low uniform temperature of up to 60 degrees.

Another good choice would be Duck breasts cooked su with sweet potato cream , confined celery and hazelnut crocan

You can also choose a main course from the menu:

  • Milanese beef schnitzel, breaded with Panko breadcrumbs and Parmesan and garnished with baked potatoes with rosemary and dried tomato pesto.
  • Marinated pork on a barbecue with garlic puree of celery and carrot chips.

In winter you can enjoy the taste of fresh wild fish – sea ​​bass, sea bream, phage, which are delivered directly from Greece. Seafood is also a great temptation. How to pass, for example, Tiger prawns with feathers, black truffle biscuit and emulsion of potatoes.

Delicious drinks are served with delicious dishes , and Leonardo’s wine list deserves respect . We offer high quality wines from the Italian regions of Tuscany and Piedmont, as well as Bulgarian wines and wines from Spain, France, Chile, Nova Zealand, Argentina.

With the excellent wines you will have to try the exclusive cheeses and sausages from Botusha. Among the most famous sausages and meat delicacies are Ventrichina, Prosciutto, Pancetta, Salsicha, and their quality is guaranteed.

The list of famous Italian cheeses is long, but we can still distinguish them:

  • Parmesan
  • Pecorino
  • Grana padano
  • Gorgonzola
  • Mozzarella and many others

It is best to order Plate with an exclusive selection of Italian sausages and cheeses,

The experience in Leonardo will not be complete if you do not give him a suitable finish – and he comes with dessert. For example, you won’t regret ordering Chocolate Surprise.

Serving it is a real attraction, because the dessert is a sphere of white chocolate, around which there is fresh fruit.

Serve in a large plate and pour plenty of hot chocolate , right in front of the guest. The white sphere begins to melt and a delicious core of chocolate brownies with hazelnuts and vanilla ice cream is revealed.

Ima Does the style of the restaurant matter to enhancing the pleasure of food?

For the little ones, and not only for them, there is a variety of colorful homemade ice creams and fruit sorbets.

In the elegant Italian restaurant Leonardo in Bansko eating is a ritual that leaves unforgettable memories when shared with friends or family.

Photos: leonardobansko.bg

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Liqueurs in Italy – how to drink? https://leonardobansko.com/liqueurs-in-italy-how-to-drink/ Mon, 04 Oct 2021 11:58:41 +0000 https://leonardobansko.com/?p=2819 Do you want to organize a little party or create a relaxing atmosphere? Well-chosen Italian liqueurs will help you realize any idea.

With their help you can organize a decent accompaniment to any event, any it’s a business party or a chance meeting with an old friend. Liqueurs are highly respected in Italy , and to reveal their qualities it is good to know how to drink. 

Liqueurs in Italy - how to drink?

Liqueurs – a little history

The beginning of the preparation of sweet and aromatic alcoholic beverages should be sought in the Middle Ages when alchemists , doctors and monks tried to find the elixir of life.

Initially liqueurs were considered drugs with many health benefits . This led to the creation of a large number of liqueurs known to this day, including those bearing the names of the religious orders in which the drinks were first obtained.

The story of the famous Benedictine liqueur is interesting. In 1510 The Venetian monk from the abbey of Fecamp – House of Bernardo Vincelli, created an elixir designed to maintain good health.

The combination of aromas and flavors that are due to 27 herbs, it is so popular that Benedictine monks continued to produce the liqueur until the French Revolution, when the recipe disappeared.

In 1863, a wine merchant from Fecamp named Alexander le Grand came across old manuscripts of the recipe and tried to resurrect it. T he manages to make the wonderful liqueur we know today. He called it Benedict in honor of the monk of the Order of St. Benedict.

Because, according to history, Bernardo is an Italian living in France to this day, both the French and the Italians consider their country to be the birthplace of these delicious alcoholic beverages .

Liqueurs in Italy - how to drink?

Types of liqueurs that Italians love

Limoncello

Liqueurs in Italy - how to drink?

Limoncello is produced on the basis of alcohol and lemon peel with added sugar. In Italy, limoncello is the most popular local liqueur along with Campari.

Used in its pure form, as a digestive and as a table drink or for dessert, and also as a component of cocktails . Limoncello is drunk chilled from small tall glasses.

The popular liqueur is produced mainly in southern Italy, in particular on the islands of Capri, Ischia, Sicily, Sardis n ия . That is why some of the brands bear the name of the place where they are prepared – Limoncello di Sicilia or Limoncello di Capri.

Campari

The history of Campari begins in 1860 The creator of this unique liqueur is Gaspare Campar and the place is “Cafe Campari” in town Novara . Through 1904 Campari’s production began at the plant in Sesto San Giovanni near Milan.

Under the leadership of Davide Campari, Gaspare’s son, the company began to exports the drink to Nice and around the cities of the French Riviera. Gradually, sales expand to other countries. Campari is currently distributed in over 190 countries.

Campari has a beautiful ruby ​​color, a strong aroma and a pronounced bitter taste. The recipe is a company secret . Campari is produced as a tincture based on aromatic herbs and citrus fruits , then diluted with sugar syrup, water is added and dyes. According to various estimates the recipe includes from 40 to 68 ingredients.

The product’s image is based on passion and sexuality, both of which are reproduced over and over again in the brand’s ads.

To promote the drink, Campari today attracts stars such as:

  • Ольга Куриленко
  • Eva Mendes
  • Jessica Alba
  • Salma Hayek
  • Benicio del Toro
  • Penelope Cruz

Bitter drink increases appetite and therefore Campari is traditionally consumed pure as aperitif , as well as in cocktails.

Amaro and Amareto

Liqueurs in Italy - how to drink?

Amaro (Italian amaro – bitter) is one of the most popular digestifs in Italy. It is made with various herbs, the number of which can reach dozens. The most popular brands Amaro – Amaro Averna, Amaro Lucano, Amaro Montenegro and Ramazzotti were put into production in the second half of the 19th century.

Amaretto is an Italian alcoholic beverage by class amaro, dark brown liqueur based on nuts and spices. It differs from amaro with the obligatory presence of almonds and/or apricot kernels in the composition, due to which it acquires almond aroma and characteristic taste, reminiscent of marzipan .

Amaretto is made from sweet and bitter almonds with the addition of vanilla and other aromatic roots and herbs.

The square bottle is “business card” of Amaretto liqueur. There is a legend that the glassmakers on the island of Murano are invented this unique shape so that even in the dark you can pinpoint exactly what you pour into your glass . The oldest species of Italian amaretto has been produced since 1525 and is called Disaronno Amaretto Originale.

Amaretto is consumed as a stand-alone drink with ice , but is often part of cocktails or added to tea or cafe . It is also used in the confectionery industry.

Frangelico

Ликьорите в Италия - как да се пият?

Frangelico is Italian liqueur based on hazelnut with a pale golden color. The origin of this drink is from Piedmont . The name of the liqueur is based on the legend of a hermit monk named Fra Angelico , who created unique recipes for making drinks. His bottle is shaped like a Franciscan monk with his characteristic attire.

Frangelico is usually served with ice, or accompanied by soda or tonic. It is used in various cocktails, adding a rich aroma and taste with hints of dark chocolate and vanilla.

Sambuca

Sambuca is Italian (and also Spanish) liqueur with anas o but in taste. This is usually a clear sweet liquid with a specific aroma and alcohol content of 38-42%. At the same time there are dark and even red varieties of sambuca.

The drink is made from:

  • wheat alcohol
  • sugar
  • common anise
  • star anise
  • berry extracts or elderflower

During the Middle Ages the Saracens brought to Rome aniseed-based drink , which was used as a medicine and for pleasure at the end of a meal. This drink is considered to be the ancestor of modern sambuca.

Sambuca is an Italian invention. The first liqueur called sambuca was launched in 1851 by Luigi Manzi.

In 1945 . Angelo Molinari, experimenting with mixing herbal infusions with wines and spirits, developed an anise-based liqueur and called it Sambuca Extra . Molinari founded a company for the production of this drink in the small coastal town of Civitavecchia,  50 miles north of Rome.

There are many ways to consume sambuca, the traditional Italian version is sambuca con mosca – the drink is served with three coffee beans in it, which symbolize health , wealth and happiness.

In general Sambuca is drunk in pure form, very strongly chilled as digestive. Sambuca can be drunk with ice water as a refreshing summer drink with aniseed taste. Like mastic, the diluted drink becomes cloudy.

Galliano

Galliano is a delicious vanilla herbal liqueur . It mixes well with other drinks , an essential ingredient in very classic cocktails . It was invented in Livorno in 1896 by Master of Distillation Arturo Vakari . It is named after the hero of the First Italo-Ethiopian War of the late 19th century, Giuseppe Galliano.

Galliano is a perfectly balanced drink , obtained by mixing about 30 types of herbs, roots, bark, spices and seeds, including vanilla, star anise, juniper, lavender, mint, etc.

Fernet

Fernet is the bitterest and strongest of the Italian herbal liqueurs in the group amaro .

There are different versions of the origin of the name, but it is certain that the first liqueur produced under the name fernet was Fernet Vittone in 1842. In the middle of the 19th century fernet was produced by several producers in Milan and Turin and is advertised as a cure for various diseases, including cholera .

Fernet liqueurs do not have a clear definition or generally accepted standard. As a rule, they are characterized by a high alcohol content (39-50%) , special bitterness and dark color. They contain herbs, roots and spices, such as saffron , camomile, rhubarb , aloe , smyrna and others.

Consumed after a meal to aid digestion, sometimes as a coffee supplement.

When and how are Italian liqueurs drunk? With or without food?

Fine Italian liqueurs are bright and charismatic drinks, each of which has a real, recognizable charm. Among their representatives you can find sweet or bitter, fruit or herbal, clear or creamy liqueurs with their own non-trivial taste characteristics.

Each drink on the sunny side best reveals its qualities if it is served appropriately and in the right combinations.

Pay special attention to temperature. Do not overcool or heat the liqueurs too much. Most are served at room temperature, usually with the addition of ice.

Liqueurs can be drunk both on their own and during meals. They can be served as an aperitif at the beginning of a meal to whet the appetite, which is true for example Campari .

Most often liqueurs are served after a meal as a digestive to improve digestion – for example Limoncello, Amaretto, Fornet and others. Sambuca, for example, can be served as an aperitif or as a digestive.

Interestingly, this aniseed liqueur has many applications and uses, as can be consumed even with meat and fish appetizers.

Many representatives of these drinks, despite their deceptively sweet taste, have a high degree of alcohol, therefore their consumption without a snack can lead to rapid intoxication.

To prevent this, Italians advise to serve fruits, cheeses, salads and other foods with selected drinks. Most liqueurs go well with coffee , especially espresso. You can drink liqueurs at any time and just for the mood.

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Cookies with coffee, cocoa and walnuts https://leonardobansko.com/cookies-with-coffee-cocoa-and-walnuts/ Mon, 27 Sep 2021 09:10:02 +0000 https://leonardobansko.com/?p=2804 The magic of Italian tastes cannot be solved, you just have to let it lead you to culinary pleasures. For many people, it is inexplicable how seemingly ordinary products can be combined in an amazing combination.

The result of cookies with coffee, cocoa and walnuts is amazing and if in doubt, you just have to try it.

Biskoti with coffee, cocoa and nuts

Where does the Italian flavor lie?

Whichever Italian dish we reach for, we will quickly find ourselves subject to of his charm. So there is something special in the whole culinary tradition of Botusha.

This is very true for Savoyard cookies and good Italian coffee, which go a lot, and the combination of the two temptations is downright irresistible.

If you add cocoa powder to them, you will get the most popular Italian dessert of the world – Tiramisu . And walnuts can play the role of the icing on the cake this time.

Italian Savoyard biscuits are sweet and light sponge cakes that already have many fans all over the world. They are believed to have been first prepared in the late 15th century in the courtyard of the Duchy of Savoy , which covers part of present-day Italy. They were created on the occasion of the anniversary of the visit of the king of France .

Biskoti with coffee, cocoa and nuts

Biscuits known by their Italian name Savoiardi , are low-density confectionery cookies. They resemble a large female finger and are therefore also known as Lady fingers. Biscuits can be bought ready-made in our country, but there are also many successful recipes for home cooking.

These cookies are part of many desserts, but are very attractive and for self-consumption. For example to coffee. Savoyard cookies are also used as a outer layer of spectacular fruit or chocolate cakes.

Their most famous application in confectionery remains the uniquely delicious Italian Tiramisu. However, it also needs very good coffee , and what could be better than Italian espresso.

Coffee for Italians is not just an invigorating drink, but a ritual bordering on a cult. If you have to describe in one word the aroma of Italy in the morning, it will certainly be coffee.

Real Italian espresso has a creamy cream with a pleasant hazelnut color, which turns to dark brown with light brown shades. The aroma of espresso is rich, with floral, fruity or chocolate notes. The taste of coffee is velvety and dense, without astringency.

To get a good espresso, of course, you need a nice coffee machine , preferably Italian. Some people make tiramisu with nes or black coffee, but it’s not the same at all.

The quality of espresso also depends on the type of blend of coffee varieties, but you can use this brand, which you usually drink every morning. For strong aroma and taste, it is good for the coffee to be freshly ground just before its preparation.

The perfect dessert or for a morning mood

Biskoti with coffee, cocoa and nuts

There’s probably no pastry lover in the world who hasn’t heard of Tiramisu. Its great fame is due to the easy recipe without baking and unique its taste , which is the result of the ingenious combination of several products with an Italian flavor.

The classic rule for Tiramisu is that the cake is made with:

  • biscuits
  • strong espresso
  • Mascarpone
  • dessert wine Marsala

There is a legend that the cake comes from the time of the Medici, but no written evidence of this. Its recent history is not very long, and its homeland is claimed by several Italian regions, with Veneto prevailing over Tuscany and Piedmont.

Culinary historians believe that the recipe was invented in the 1960s in Treviso. by Roberto Linguano . The word Tiramisù did not appear in the Italian dictionary until 1980

Tiramisu has many varieties , but some of its ingredients are permanent. The original version is coffee-soaked cookies covered with cream of soft Mascarpone cheese , egg yolks and sugar. Sprinkle cocoa powder on top.

Sometimes cocoa is replaced with ground coffee or grated chocolate. It is prepared with eggs or only yolks, others include cream. Instead of Savoyardi cookies, some housewives use biscuits, and the alcohol can be Marsala wine, Amaretto liqueur, Baileys or another of their choice.

Tiramisu is consumed at any time of the day , and you don’t have to wait for dessert time for lunch or dinner. You can treat yourself to a piece of delicious Italian cake in the morning to get a wonderful mood for the whole day.

Tiramisu with walnuts

Biskoti with coffee, cocoa and nuts

Required products:

  • 16 Savoyard biscuits
  • 4 yolks
  • 400 g mascarpone cheese
  • 120 g sugar
  • 50 g cocoa
  • 1 tsp espresso coffee
  • 1 к. including Marsala wine
  • A handful of walnuts

Preparation

You must first remove all products from the refrigerator to room temperature when making the cake. Boil a strong aromatic espresso and let it cool.

Beat the yolks well with the sugar in a water bath until a thick cream is obtained . This is done so that the yolks are heat-treated and there are no raw eggs in the cake.

It is best to beat with a mixer. The beaten yolks are then cooled to room temperature by placing the dish in cold water to which you can add and ice. Some recipes use whole eggs, beating the yolks and whites separately.

Then the soft Mascarpone cheese is whipped and the finished egg custard is added to it. Stir until smooth. You can add some of the Marsala wine to the cream, and the rest to the coffee.

Marsala wine is added to room temperature espresso. Dip the cookies briefly in the coffee on one side only and arrange them on the bottom of a rectangular or square tray or shape in which the cake will be prepared.

It’s important to melt cookies only in 2-3 seconds, because otherwise you risk softening a lot and falling apart.

Biskoti with coffee, cocoa and nuts

It’s time to assemble the cake. Arrange the coffee-soaked cookies and spread generously with half the cream. Arrange a second layer of cookies on top and spread on top the rest of the cream. Tiramisu can also be arranged in separate cups , following the same rules.

Biskoti with coffee, cocoa and nuts

The cake is sprinkled with cocoa powder using a strainer. Top garnish with whole walnuts. The finished tiramisu is left to harden in the refrigerator for a few hours and then you can enjoy its divine taste.

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