THE GIANDUIOTTI

The gianduiotti or giandujotti are typical chocolates of Turin.

The origin of the name of this chocolate is an example of historic marketing. It was 1865 when a famous chocolate factory in Turin using the typical Carnival mask of Turin, Gianduja to present his new chocolate.

The composition of this typical product of Piedmont has its own history, it seems that during the Napoleonic invasion of Piedmont, there was a cocoa shortage. Unfortunately, chocolate was  highly sought in Turin and Piedmont in general. It was thought to replace a portion of chocolate with hazelnuts from Piedmont.

It was thus created a unique flavor, with a strong identity of Piedmont, which can be found today even in the most famous spreadable cream Gianduia, but also in the famous Chocolate cake Gianduiotta. The common base of  these recipes there is always the characteristic combination between chocolate and hazelnuts also the source of gianduitto.

The shape of gianduiotto is traditionally triangular and was the first chocolate to be packed individually.

Even Andy Warhol had the opportunity to sing the praises of giandujotti, fabulous typical products of Piedmont.

Today you can taste the famous Turin gianduiotti without leaving your home, thanks to the internet you can taste the delicious pralines on site Dolcepiemonte following this link: gianduiotti the site will take care of sending these and other delicious typical products of Piedmont.

PEACH WITH AMARETTI AND COCOA

After the summer break, here I am with new recipes and curiosity of traditional Piedmontese cuisine.

The peaches with amaretti and cocoa are not to be confused with the "persi pien" in piedmontese dialect or the stuffed peaches. I am a very tasty summer dessert.

Their flavor takes me back to summers spent in the countryside with my grandparents. My grandmother was preparing peaches with amaretti and chocolate with peaches of the vineyard, smaller and less sweet than the others, but with this recipe peaches reborn with an extraordinary taste.

The peaches with amaretti and chocolate is also a way to use the overripe fruit that would otherwise be destined to rot.



INGREDIENTS FOR 4 PERSONS

PEACHES 1 KG
SUGAR 150 GR
AMARETTI 80 GR
COCOA POWDER 100 GR

PROCEDURE:
Clean and peel the peaches, cut into pieces and put them in a pot.

Bring to the boil and cook for 2 \ 3 minutes, in the meantime, break the macaroons, add the peaches along with the cocoa and cook for about 5 minutes.

Allow to cool.

If you do not have peaches or you don't want to prepare, you can find peaches with amaretti and cocoa on the site Dolcepiemonte following this link: - Pesche all'amaretto - and recive them directly to your home.

Chocolate cupcakes with Moscato sabayon

The chocolate cupcakes with Moscato sabayon are a great recipe for a dinner by candlelight.

An idea to combine our Moscato sabayon in a recipe of haute cuisine that will surprise your guests .



Ingredients for 2 people:

- Dark chocolate 80 g
- Brown sugar 60 grams
- 40 g caster sugar
- 40 g almond praline
- Chocolate biscuits 100g
- N 1 whole egg
- Moscato zabaione Dolcepiemonte one jar
- 50 g butter

PROCEDURE
Heat 40g of butter in focus with light brown sugar to dissolve .
Combine the coarsely grated chocolate and let melt , stirring regularly.

Remove the mixture from the heat, add the almonds , coarsely chopped praline previously , the cookie crumbs and the egg . Stir to mix thoroughly all ingredients.

Grease 2 baking individual molds , fill them with the chocolate mixture and press it down well and leveling . Put it in the refrigerator for at least 3 hours.

Heat the Moscato zabaione Dolcepiemonte in a bain marie and distribute it in large bowls or platters , settling over the chocolate cupcakes just out of the fridge . Dust with cocoa and serve.

SAVOIARDI BISCUITS

The origins of the Savoiardi biscuits are lost in time , especially because they were prepared in many different places in Italy and abroad ( just think of the ladyfinger English ) .

So many names but only one cookie , easy to carry , soft used for many recipes . The Savoiardi biscuits , typical Piedmont cuisine, are used in the preparation of tiramisu ( dessert loved by the Count of Cavour) also soaked in milk alone.

The history of the Savoiardi biscuits is therefore very uncertain, according to legend, to welcome the King of France to visit, Amedeo VI of Savoy made ​​by the court chefs prepare a special cookie to impress the Kings We are in the mid- 1300s and from that day the biscuits have spread throughout Italy and Europe thanks to the influence of the House of Savoy .
If the ladyfingers story is quite uncertain are very sure of their lightness and delicacy.
The biscuits are the typical recipe of Piedmontese cuisine that more than others has spread to Italy and the world.

INGREDIENTS FOR 4 PEOPLE

150 grams of caster sugar
100 grams of flour 00
4 eggs
50 grams of sugar
salt


PROCEDURE

Beat the egg yolks and whisk together with 80 g of granulated sugar until the mixture is soft and creamy.

Add a pinch of salt and the flour , stirring well to combine.

Beat egg whites until stiff with a pinch of salt and 20 g of powdered sugar, then gently add them to the mixture previously prepared with the egg yolks , stirring up not to dismantle them .
Grease and lightly flour a baking sheet.

Put the mixture of ladyfingers in a pastry bag with a plain nozzle and meter sticks on the baking sheet about 10 cm long , well spaced to prevent , swelling in the area, sticking to one another.

Mix the granulated sugar and powdered sugar and cover the remaining ladyfingers .
Let stand for 10 minutes, then repeat.

Bake at 180 ° C for 15-20 minutes, until the cookies have taken the classic golden color , remove from the oven , gently remove them from the pan and let cool on a rack .

Serve the Savoiardi biscuits with the traditional zabaglione cream , the classic combination of the salons of the aristocracy of Turin 800.

If you are looking for the biscuits ready , perhaps to prepare a tiramisu , can be found on the website www.dolcepiemonte.com by following this link: " SAVOIARDI " you can get them directly to your home .

THE BICCIOLANI

The Bicciolani are biscuits from Vercelli  they born in the Italian Renaissance. This recipe is typical of Piedmont cuisine was created by adding a paste of traditional spices, especially cinnamon, cloves, cinnamon, white pepper and coriander. This recipe leads through the spices, the cuisine of Piedmont scents and tastes of the Far East are often forgotten today.

Obviously depending on the amount of spices that are used there are several versions of the recipe bicciolani, but I can assure you, all good.

DIFFICULTIES : DIFFICULT

INGREDIENTS FOR 4 PEOPLE:

- FLOUR 00 400 gr
- Corn flour 100gr
- BUTTER 370 gr
- SUGAR 180 g
- N 2 EGGS
- Egg yolks 3 n
- Coriander powder 1 pinch
- Cinnamon 1 pinch
- Nutmeg 1 pinch
- White pepper powder 1 pinch
- 1 pinch POWDER CARNATION

PROCEDURE:

Pass the butter with a tarot or spatula to soften it. Place in a bowl and mix it with sugar until creamy. Combine spices and eggs one at a time, stirring well. Infini mix the flour.

Mix quickly to avoid those who melt the butter and let stand in refrigerator for 3 4 hours.

Grease and flour a baking sheet. Put the dough of the bicciolani in a pastry bag and roll into strips of dough about 10 cm.

Bake at 180 ° C for about 10 minutes.

Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

GLARA WITH APPLES

The recipe of Glara with apples comes from the Occitan Waldenses tradition  of the valleys of Piedmont in particular Val Pellice in the province of Turin.  Glara with apples is a cake with apples and bread.

photo © 2009 Abhijit Tembhekar | more info (via: Wylio)
INGREDIENTS FOR 6 PEOPLE:

- Stale bread 1 2 kg
- MILK 250 ML
- 3 eggs
- APPLE 3
- Sugar 4 tablespoons
- BUTTER FLAKES
- LEMON

PROCEDURE

Cut the bread into small pieces and let it soak in milk for a couple of hours.

Peel apples, cut into small cubes and add to the soaked bread.

Grate the lemon rind. Beat eggs and add to bread with the sugar. Mix well and pour into a buttered or with parchment paper.

Sprinkle the surface of the GLARE with sugar and butter flakes.

Bake at 190 ° C for 30-40 minutes approximately. 


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

SWEET OF THE MIANDO

The sweet of the miando is a typical recipe of Piedmontese cuisine , in particular of the Occitan valleys (Germanasca valley,  Pellice Valley and Varaita Valley ). The Miando in local dialect means "mountain hut". 

INGREDIENTS FOR 6 PEOPLE:

- SUGAR 150 g
- AMARETTI 150 gr
- DRY WHITE WINE 1 CUP
- EGGS N 2
- PEARS N 3


PROCEDURE:

Peel the pears, cut into cubes. Put them in a pan with white wine and 75 oz. sugar and cook, keeping the tooth.
When they are cooked, add the amaretti sbricciolati.
Beat eggs and mix with the cooked pears.

Prepare the caramel with the remaining sugar and pour it into a round molds, pour the mixture in a water bath and bake in the oven for 40 minutes.
Council to make a sheet of cardboard in the water of the water bath to avoid bubble too.
Serve cold.


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com . 

NOVECENTO CAKE

The Novecento cake was created by Ottavio Bertinotti, master confectioner of Ivrea, in the late nineteenth century to celebrate the arrival of the new century (hence the name of "novecento").



The recipe for this cake of Piedmontese cuisine is one of the best kept secrets. It seems that already Bertinotti did not want anyone to assist them when preparing the stuffing.
Today, the Novecento cake recipe and the secret ingredient that makes the taste of the cream are well guarded by the Balla family  noted that the rights and that makes this  Ivrea traditional dessert .


This cake  is a traditional recipe of Piedmontese cuisine. 


A big Novecento cake is prepared every year during the historic carnival of Ivrea near Turin .

I post here a recipe that is obviously not the original one but is very close, if you want to eat the real one you just have to go to the historic carnival in Ivrea :


INGREDIENTS
Sponge
- 4 egg yolks
- 120g sugar
- 4 egg whites steadfast
- 50g of starch
- 1 package yeast
- 1 / 2 teaspoon of vanilla extract
- 1 tablespoon unsweetened cocoa powder
Bake at 180 for ~ 30 minutes

For the custard:
500 grams of custard
2 tablespoons of cocoa liquor
200 grams of butter
1 tablespoon cocoa

1 small glass of curacao
1 cup milk
icing sugar
chocolate grain

(Cream Or a little more light but away from the original
- 200ml of whipped cream cake
- 1 egg white, whipped
- 1 tablespoon unsweetened cocoa)

PROCEDURE:
Fit the whole eggs, egg yolks and sugar. Add flour, potato starch and cocoa, mixing slowly.
Pour the mixture into a round pan and cook at 180 degrees for about half an hour. Allow to cool, remove from the mold and cut into 4 discs

Prepare the cream, adding the custard to whipped butter and cocoa liquor, add the cocoa.

Each disk of dough soaked with milk and Curacao. Alternate discs cream. Finish with a layer of cream which also cover the edge of the pie.

Dust the cake with the chocolate in the first grain and then with sugarmill.


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com . 

CHESTNUT FRITTERS

INGREDIENTS FOR 4 PEOPLE:

200 gr chestnut flour
2 tablespoons of sugar
50 g raisins
50 g pine nuts
olive oil
salt

PROCEDURE:
In a bowl mix the chestnut flour and sugar, add water until it forms a smooth batter. Add the raisins, previously made soften warm water, pine nuts and salt.

In a pan with plenty of oil pour the batter with a spoon.

A cooking have been chestnut fritters on a paper towel, sprinkle with sugar and serve hot.

Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com . 

PIEDMONTESE HALZENUT CAKE

The hazelnut cake recipe is typical of the southwestern Piedmont.
It 'a sweet characteristic of piedmontese cuisine of the Langhe hills. Langhe are home to the production of hazelnuts.

THE RECIPE OF THE PIEDMONT hazelnut cake:

INGREDIENTS FOR 10 PEOPLE:

- 00 Flour 200 gr
- 200 g caster sugar
- Piedmont Hazelnuts Shelled 150 gr
- BUTTER 100 gr
- No. 3 EGGS
- LEMON
- N 1 packet of yeast
- OLIVE OIL
- A LITTLE OF MILK

PROCEDURE:
Toast the Piedmont hazelnuts, peel and chop finely.
Break the eggs into a bowl, add the  piedmontese butter softened by a spatula , sugar and grated lemon rind, flour and baking powder sifted together.
Combine hazelnuts, a spoonful of olive oil and a cup of milk.
Mix everything together thoroughly, pour the mixture into a greased and floured baking pan.
Bake at 210 ° C for about 35 minutes.
Serve cold hazelnut cake served with honey.

All recipes from Italy Piedmont on http://visitpiedmont.blogspot.com/.

GIANDUIA'S CAKE

The name Gianduia derives from the traditional mask of Piedmont.
The Mask of Gianduia (or Gianduja) was founded in 1700 by two puppeteers.
The word Gianduja derives from the phrase in the Piedmontese dialect "Gioann dla Doja" meaning John the jug.




The classic cream and cake Gianduia were invented instead beginning of 1800 in Piedmont.


Her creation is credited to Turin confectioners who replaced with cheaper hazelnuts from Langhe part of the now expensive cocoa: economic blockade ordered by Napoleon for the products of British industry and its colonies, which remained in force until to 1813, had made it difficult to find the cocoa in the kingdom of Savoy.




Here you are the recipe of Gianduia's cake:


Ingredients for 8 persons: 

SUGAR         340 GR 

CHOCOLATE 250 GR 

CHOCOLATE 200 GR 

BUTTER        GR 125 

CREAM         100 GR 

FLOUR WHITE 90 GR 

POTATO STARCH GR 90 

GENTLE HAZELNUTS OF 

PIEDMONT           GR 50 

APRICOT JELLY GR 200 

EGGS                  9 

1 tablespoon honey 

Vanillin 1 packet 

COGNAC AND MARASCHINO 1

PROCEDURE: 

Put the hazelnuts on a baking sheet and toast in the oven. Then rub through a sieve with your hands to peel. 

Pour into a saucepan a spoonful of sugar, place the pot on the fire, Upon your sugar has melted add the  Piedmont hazelnuts. Pour into a mortar and pound well to obtain a paste. 

Chop 70 grams of dark chocolate, butter and flour a cake pan with a diameter of about 26 cm.

Pour into a pan 6 eggs, 3 egg yolks and 250 grams of sugar, beat well with a whisk. Place the container in a water bath and, again beating, the mixture to cool (be careful not too hot because it cook eggs!). 

Remove the pan from the heat add a tablespoon of honey and continue beating until the mixture is perfectly fitted.

Put the butter in a saucepan and a large proportion of dark chocolate flakes, vanilla and hazelnut paste. Melt it all in a water bath mixing thoroughly. 

Add eggs and flour starch making them fall to the rain by a sieve, stir very gently and add quonto was melted in a water bath. Even when these ingredients are well combined pour the mixture into the pan previously greased and floured. 

Put in oven at 190 ° C and bake for about 50 minutes.

When it is cooked, turn the cake Gianduia on a napkin or on a wire rack and cool the cake. 

Chop the remaining chocolate and put into a saucepan, combine the cream, place the pan over low heat, stirring to melt the chocolate. Pour the cream into a bowl to cool, stirring occasionally. 

Pour into a saucepan a spoonful of apricot jelly and add a spoonful of sugar, put the container on fuocomolto low and, stirring constantly, boil for a few minutes then put the jelly by keeping it warm. 

Melt the chocolate in a double boiler cover with a small whisk beat until mount.

Place the cake on a cardboard disk coated with wax paper, with a sharp knife remove the crust around the cake, then cut with a horizontal split the cake in half. Mix the cognac and the Maraschino and soak half the cake, pour the cream on the mid mounted (not a spoon that will be used for decoration) and spread it with a spatula, covering the cake, place the cream and the other half of the cake and soak as the previous one. Using the spatula rvestire edges and the surface with gelatin, then pour on the chocolate cake cover, taking care to cover it completely. 

Carefully lift the cake with two spatulas and place on a tray. Use the cream kept aside to decorate the cake with the word GIANDUIA.

COOKIES OF MAIZE

The "paste 'd melia" (as they are called in piedmontese dialect) date back to the country tradition of Piedmont.


Cookies of maize are produced traditionally in the area of Mondovì and Cuneo in the mountains that surround the city, where he also created a Slow Food presidium of the cookies of maize.


But the recipe for these Piedmont sweets  has spread to Barge, and even in the valley of Susa and in Biella province . 


THE Cookies of maize RECIPE: 

INGREDIENTS:
200 g butter
200 g sugar
200 grams corn flour
3 egg yolks.

PREPARING:
Mix butter, sugar, flour and maize and 3 egg yolks. Pull a sheet of rather thick and cut out round cookies. Bake at 180 degrees for about half an hour.


The tradition ask that cookies of maize was accompained with sambayon (another typical Piedmontese recipe) or in red wine, sweet or better Barolo Chinato.



Tipical italian Piedmont recipes the recipes of the Italy tratition on visitpiedmont.blogspot.com

KRUMIRI COOKIES

In the traditional recipe of Krumiri we can find corn flour, sugar, eggs and butter. 

The history of krumiri: typical Piemontese sweets , dates from 1870 when the confectioner Domenico Rossi decides to experiment with his friends in the coffee  his invention of cookies. 

The official date of creation of these typical cookies in Casale Monferrato, however, is traced back to 1878, in the same year when died the first King of Italy, Vittorio Emanuele II. It appears that the shape of Krumiri is due to their characteristic mustache "handlebar" 

In 1884 Domenico Rossi participates with its already famous Krumiri to Universal Exhibition of Turin and between 1886 and 1891  he receives the Superintendent of the Patent Houses of the Dukes of Aosta, Genoa and the Royal House of Italy. 

Regarding the name Krumiri is not known with certainty its origin. Could come from Tunisian tribes or the name of a liquor that often accompany these cookies. The original recipe of Krumiri is secret , below it a carryover which is close to the original: 

Ingredients: 

corn flour 210 g 

butter 210 g 

white flour 150 g 

sugar 120 g 

vanilla 

3 egg yolks 

salt 

Mix the flour corn, flour, butter, sugar, egg yolks, a pinch of salt and vanilla; Let stand.

Divide large pieces, roll them in the form of sausage pastry syringe which is characteristic applicatuna nozzle with a flat bottom and knurled.

Flour the work surface and bring out the syringe torches lined the long, cut into pieces of about ten centimeters. Place these pieces on lightly greased baking tray and give them the shape Characteristics "handlebar."
Bake at 180 ° C for 10 minutes let stand for a whole night.

The Krumiri are excellent with zabaglione.

ZABAIONE

The origin of this sweet cream goes back to many legends, including one starring De Pasquale Baylon, a Franciscan who in Turin in the sixteenth century who devised the tonic for the sick. When the monk was sanctified the recipe became known as the cream of San Baylon later became Sambayon.

INGREDIENTS
for 4 persons:

Eggs n 4
N 4 tablespoons sugar
Dry Marsala



PROCEDURE:
Break the egg yolks in a saucepan possibly copper braid. Add the sugar and beat with a long whip until the mixture is soft and well fitted. Add slowly and stirring 4 / 2 shells dry Marsala wine.
Put the casserole into a larger container containing boiling water and put everything on fire. Cook stirring constantly with a little whip cream.
When the zabaglione swelling begins to thicken, remove from heat and immediately pour into a large bowl or four cups.
It goes with biscuits, especially with ladyfingers or with Krumiri of Casale Monferrato.

You can also find the real sabayon in our e-shop www.dolcepiemonte.com by following this link http://dolcepiemonte.altervista.org/en/spreadable-creams/58-marsala-sabayon.html

We'll bring it to your home throughout Europe.

BONET

The bonet (IPA [bu ' nɛt]) is a typical spoon sweet of Piedmont made of cioccolato and amaretti. In Piedmontese bonet means hat. In some interpretations name would refer to the form of mold the bonet is cooked. In other word hat would make reference to the fact that the bonet is served at the end of the meal, ago by "cap" to the rest.

In some historical Piedmont documents in the 13th it is mentioned the bonet even if in a form different from that we know today since the cocoa come from America much later.

The so colled "historic" bonet was prepared in Piedmont without cocoa, that as we have seen should still be discovered, but eggs, milk, sugar and amaretti.




THE OUR DAY RECIPE  :
Ingredients
to 8 persons


Semi-skimmed milk   700 g
eggs                               180 g
Dry amaretti biscuits 100 g
Sugar                             140 g
Bitter cocoa powder       20 g


Beat the cocoa and the amaretti eggs with sugar. Add the milk previously brought to boil. Pour the preparation in the appropriate stencil. Fix the dies in a water bath with a pan sheets of cardboard on the Fund to restrict the boil.

Cook in the oven at 160 ° C for 60 minutes around.

Italy, Piedmont