There are so many traditional recipes in Italy as every region has their own version of a particular recipe or their own special recipe only in that region.. Abruzzo is no exception. I have been asked many times for the recipe to this delicious Olive oil cake.
This is a traditional cake made in Abruzzo, especially around Pescara.
The typical shape is a dome shaped cake. You can buy the moulds in any market in Abruzzo or kitchen shop in Abruzzo.
It is made using semolina instead of flour and along with the ground almonds it makes it a cake with a lot of texture…and great taste!
The semolina used here is the fine ground white wheat. You can substitute it with fine white polenta for gluten free cooking.
Have a go and make it and relive your Italian heritage or your Italy travels. It is always a sensation when we make it and serve it. We made it in one of our recent Italian cooking classes this year.
If you do not have the right round dome mould then you can use any shape really.
250 gr (9oz) sugar
150 gr (5 oz) almond meal, or ground almonds with skins on better Zest of 1 lemon
150 gr (5oz) semolina
2 tspns baking powder
Chocolate Ganache Topping – melted dark choc and butter or olive oil
* Pre heat oven to 180 deg C/350 F
* Beat egg whites separately with a pinch of salt until soft peaks form, add egg yolks, one at a time.
* Add the rest of the ingredients starting with sugar and beat until sugar dissolved
* Then gently fold in almonds, baking powder, semolina and lemon zest. Keep mixture aerated as there is no flour in this recipe.
* Cook in slow oven, 160 deg C/ 320 deg F for 45 -50 mins approx. Traditionally this is baked in a dome shaped baking tin, if not a round cake tin will be fine. Or can divide into small round tins, cooking time will be much less, ie 15 mins..
* When cake has cooled down – melt 200 gr dark chocolate and approximately 1-2 tablespoons of butter and cover top of the cooled cake. (90z)
Learn about the latest Italy tours lined up for 2018 with Touring Abruzzo. Read about what is hot in the New Year and the exciting new destinations to central and southern Italy. Viva La Dolce Vita!
Wishing you all a very happy and special Christmas season and thank you to all our valued guests over the years…. Grazie mille!
This next year marks Luciana’s 14th year of travel to Abruzzo, Italy and over the years has shown hundreds and hundreds of wonderful guests the beauty of this central Italian region. In the last 4 yrs, Touring Abruzzo has grown with demand and requests from many past guests and so Luciana has created exciting new Italy tour itineraries which take in areas in central and southern Italy.
With these fully escorted tours and with Touring Abruzzo’s knowledgeable local guides you will certainly have a full immersion into an authentic Italian lifestyle and see little known or discovered destinations. A real treat awaits you…
The hot new and interesting destination for 2018 ready to be launched by Touring Abruzzo is to the north of Abruzzo,
LE MARCHE – a land straddled between the beauty of the Adriatic coast and the Apennines to the west. Another central Italy region to explore and understand. Travel on the path less visited with us…
More Italian cooking is coming your way this summer – Saturday 10 February
Luciana will be hosting the next hands on cooking class:
‘A TALE OF 2 SUMMERS – Celebrating Summer and The Cuisine of Abruzzo in Australia’
SPOIL SOMEONE YOU LOVE WITH A GIFT VOUCHER:
DATE: Saturday 10 February
TIME: 9.30am – 2.30 pm
VENUE: To be announced, in Brisbane.
COST: $160 (past cooking class guests only $140)
Come and Celebrate all things Italian this summer and relive your Italian holiday vacation and travels to Abruzzo as you cook up a storm with Luciana Masci. Learn the skills and secrets to make a superb 5 course Italian banquet..
Impress your family and friends and most of all have fun with food and with like minded people. Using only the freshest of ingredients and seasonal cooking, this class promises to impress for sure. Recipes have been gathered and passed down to Luciana and come from northern and central Abruzzo areas. You and your friends will create these Italian dishes from antipasti, pasta, meat and dessert. Great new recipes you can entertain with over our wonderful Australian summer.
Learn to make recipes including:
* fried stuffed olives (olive ascolane)
* summer spelt salad
* tortellini filled with ricotta and walnuts
* lamb with egg, cheese and lemon
* semolina and almond cake (parozzo abruzzese)
Classes often fill up (small classes only )..so reserve your places now.
GIFT VOUCHERS AVAILABLE ALSO – So why not contact Luciana and her team at Touring Abruzzo now to reserve your spot?
Tour Italy with Luciana and relive your Italian memories with this great cooking class.
Contact Luciana firstname.lastname@example.org or 07) 3102 4384.
OTHER CLASSES IN 2018: MARCH 18 and APRIL 15
The central Italian region of Abruzzo known as the country’s ‘best-kept secret’ is giving up more of treasures to its visitors this year. And culinary delights are at the top of the list.
Steeped in fascinating history and breathtaking landscapes Abruzzo is beginning to show on the radar of people looking for the quintessential Italian food and wine travel experience.
Luciana Masci, director of Touring Abruzzo is passionate about food and where it comes from and how it is prepared and has been a member of Slow Food Italy for a long while. It was founded by Carlo Petrini in 1989 as a reaction against fast food and fast life. Today the Slow Food organization has over 100,000 members in 132 countries.
Ms Masci says the culinary delights of Abruzzo are becoming a big attraction with well travelled people looking for an authentic Italian experience.
As the Carnevale season approaches in the next week.. these are typical sweets made throughout Italy. Each region has a different name for them.. In Abruzzo we call them CROSTOLI, in Puglia and elsewhere they are CHIACCHIERE! Here is the recipe on this link..looking forward to making them soon with my guests in my next cooking class!
Follow this good recipe here and make your own for this coming Carnevale time:
Chiacchiere (photo courtesy of culinariaitalia)
You will find my small group tours to ABRUZZO – are going strong and still very popular, after 12 years.
TOURING ABRUZZO is proud to work with a great team of professionals who make my work a pleasure.
* Tastes of Abruzzo – 4 days of fun, food and the best of Abruzzo. A great taste!
* Back Roads of Abruzzo – 8 days on the roads less travelled in Abruzzo. Amazing and live like a local for a week!
* Grand Tour of Abruzzo – 10 days of immersion in the culture, food and traditions of Abruzzo. Pure magic!
Ask Luciana for more information and see the dates from May to October this year.
ALL GROUPS ARE SMALL and NEVER EXCEED 12 GUESTS – usually there are less (average 4- 8 guests)
After extensive research with wonderful guides and learned archeologists, Luciana can now offer fabulous new destinations in Southern Italy:
I grow them in my garden in the Australian summer and with the subtropical climate in Brisbane it is a great plant and you have abundant crops with only one plant.
Here is a great Sicilian recipe below which I was given when I visited the fabulous Aeolian Islands. Give it a try it is simple and tastes fabulous. I love the balance of the sweet and the acidity and the freshness of the mint. We made this recipe in one of my Italian cooking classes earlier this year.
This is a lovely recipe to make in summer when eggplants and mint are in abundance.
Once made keep this dish at room temperature to serve.
3 tablespoons extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1-2 tablespoons fresh mint leaves
- Wash the eggplant and dice in walnut size cubes.
- Place in a dish and salt them generously and leave for 30 mins. This helps remove any bitterness from the eggplant (usually more so if eggplants are large or older).
- In a non stick frypan, add the oil and the chopped onion – sautée and do not burn the onion, just sweat it down.
- Drain the salted eggplant and pat dry with clean tea towel or absorbent towel.
- Add the eggplant and stir until eggplant cooked and browned.
- In a cup add the vinegar and the sugar, stir to dissolve sugar. Pour this over the eggplant in the frypan.
- Stir gently until the vinegar evaporates. When done, add half the mint leaves(tear them) and mix through gently.
- Place on a dish and put the extra mint leaves on top.
VARIATIONS: You can also do this with zucchini. Slice in round slices and salt as above.