...there were some beautiful apples that grew in South Tyrol/Sudtirol. The fruit of unspoilt nature and offspring of tradition,they grew to be naturala and delicious. No one knew about them, because they did not have a name...
Then MARLENE & MELINDA CAME!!!
Success is guaranteed with this simple recipe prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).
100 g of butter - 3 egg yolks - 1 sachet of vanilla sugar - 150 g of sugar - 3 egg whites - 1 pinch of salt - 150 g of flour - 70 g of finely grated hazelnut - 25 g of ground poppy seeds - 1 sachet of baking powder - 100 g of grated GOLDEN apples - butter to grease the moulds - flour or grated hazelnut
Method:
Pre-heat the oven to 180°C. Using a mixer, beat the softened butter with the egg yolks, the vanilla sugar and 50 g of the sugar. Lightly whisk the egg whites with a pinch of salt and 100 g of sugar and beat until it forms soft peaks. Mix the flour, hazelnuts, the freshly ground poppy seeds and the baking powder. Using a wooden spoon incorporate the flour and poppy seed mix, followed by the apple and the whisked egg whites. Grease the moulds (5 cm in diameter) with the softened butter and sprinkle the insides with a little flour or nutmeg. Fill with the mix and cook in the oven at 180°C for 20 minutes.
CHESTNUTS
The chestnut is a highly estimated and nutritious fruit and is for this reason frequently used in the flavorsome cuisine in north Italy. The chestnuts are also referred to as the “cereal that grows on the tree”. With good reason, as this fruit has been known for its nutritiousness since ancient times. In addition, for a very long period of time it used to be the staple diet of farmers.
Some time ago mountain farmers used to cultivate fruits that in harvest period could simply be collected. One of them was the chestnut which, in the course of time took pride of place in the gastronomy of the Trentino Alto Adige region. There are numerous dishes in the cuisine of the Trentino Alto Adige, prepared on the basis of chestnuts. These plates range from starters to sweets such as chestnut creams, chocolate, “marron glace” (iced chestnuts) to candied fruits, treacle, chestnut beer and liquors. And last but not least, the roasted chestnuts.
The chestnut harvest period goes from the end of August to well into November. In this period, the delicious fruit is frequently celebrated and highlighted in village fairs and other events.
All this amazing products come from the natural territory. This is primarily bacause of the excellent climatic conditions and the
richness of the soil, and also because
of the care that we take to follow nature's rules, both for organic and integrated cultivation.
Never forget Boletus edulis, better known as Penny bun, or Porcino! Meaning of purity of the Mountains and ground. Boletus edulis, like its name implies, is an edible mushroom. Italian chef and restaurateur Antonio Carluccio has described it as representing "the wild mushroom par excellence", and hails it as the most rewarding of all fungi in the kitchen for its taste and versatility. Considered a choice edible, particularly in France, Germany and Italy, it was widely written about by the Roman writers Pliny the Elder and Martial, although ranked below the esteemed Amanita caesarea.
So, if you decide to see, taste and smell these Masterpieces of Nature what best way to get where they grow up...North of Italy, especially Trentino and South Tirol are the core of them, pure environment colorfully and unique tastes!!
Choose a destination that cares of it, where sustainability is a Must and Nature is untouched!!
We have found one for you:
http://www.italienoekoreisen.com/#!feldmilla/c1z9i
