Sugared Almonds

Sugared Almonds, or confetti as we call them in Italy are one of my greatest passions.

I compulsively eat as many as I can find until my teeth ache.

Our new pack memeber was born on 24th May and little Phil’s baptism provided an opportunity to eat a lavish meal and to gorge on confetti.

What I think is fascinating about confetti is that they have evolved so much from the simple ‘sugared almond’ definition they almost warrant a new name like ‘almond delight’ or something less naff.

Anyway in the eighties you could find chocolate flavoured ones but now the choice is truly inspiring. You can select pear and milk chocolate, pear and white chocolate, coconut, strawberry, chapagne and all sort of flavours.

So quite frankly next time you hand me a bomboniera (the exquisite silver ornament that is packaged next to the confetti in crinoline and bows) be  aware that it will be torn to pieces as soon as I get in the car so that I can unlock the almondy goodness inside.

Read Full Post »

Italian food in Beijing

On today’s online version of Corriere della Sera an interesting video by Beijing based restauranteurs that explains a little about how to make it in Beijing with an Italian restaurant.

Difficulties catering to sophisticated Beijingren and sourcing genuine Italian products (such as mozzarella di bufala, salami, burrata etc).

PS. Sorry it’s all in Italian!!

Read Full Post »

Cheese Rolling Cup 2012 Travaglino

Deep in the rolling hills of Oltrepo Pavese every year an extraordinary tournament takes place. Sponsored by Cantina Travaglino, Calvignano cheese rollers from all over Italy meet here to er…roll a cheese up a hill.

Cantina Travaglino

You start from the bottom and throw your cheese rolling it off a belt-type thing to give it extra spin. The cheese has to roll in between certain marks and go higher than everyone else’s cheese, marks are set and you keep moving further up the hill.

The ‘Cantina’ is pretty old and their wine rather good so the event attracts as many people to watch the cheese rollers as it does general wine lovers on a day out.

Young they are not: like cheese, for cheese rolling you apparently need to age a bit before you get really good..

The precious cheese…

Some of these rounds of cheese are cherished for a year before they are taken out to compete. Sadly they all meet the same end and are eaten after the match.

Getting ready to roll…

Read Full Post »