martedì 11 gennaio 2011
Waiting for our new website!
Our website www.weddingdayinitaly.com will be ready in few days! Follow us!
lunedì 13 dicembre 2010
Info
Wedding day in Italy has a wide range of choices throughout Italy.
Each location provides an unfergettable experience for you and your guests.
Come in Italy, make your wedding day the best of your life!
Each location provides an unfergettable experience for you and your guests.
Come in Italy, make your wedding day the best of your life!
Love Recipies - Macaroons, how I love you!
To make about 22 macaroons, 220grams icing sugar, 120 grams groud almonds, 90 grams of egg whites, 30 grams caster sugar, a pinch of salt, 2-3 drops of lemon juice.
* 2-3 days beforehand, prepare the egg whites and keep them in the fridge in a container covered with cling film. Six hours after use, take them out the fridge.
* Carefully mix the icing sugar and ground almonds together and pass them through a sieve.
*Whisk the egg whites with a pinch of salt and 2-3 drops of lemon juice until it holds its shape in soft peaks. Lower the speed of the electric whisk to minimum and slowly add the caster sugar. Then add any colouring in powder and/or aromas (from the tip of a teaspoon).
* Combine the almonds and sugar mix with the whisked egg whites in three of four stages, mixing well after each addition. To do this, it is best to use a palette knife. At the end of the mixing, the mixture should hold its shape like a "ribbon" when dropped from the palette knife. This way you can judge whether you have completed the task successfully!
* Fill a forcing-bag with the mixture and pipe out on the baking-sheets forming small circles about three or four centimetres apart. Leave to rest at room temperature for at least an hour.
* Place into a fan oven which has already been heated to 150° C, cooking them for 14 minutes. When taking the macaroons out of the oven, transfer them immidiately, still attached to the baking-sheets, on to a cold surface. The rapid change of temperature will make it easier to detach them. Leave them to rest for about an hour.
* Carefully detach them and lightly press the underneath of esch one. At this point, you can give free rein to your creativity, filling them as you wish. For example, they are excellent flavoured with vanilla with a dusting of cocoa added just before putting them into the oven. A filling can be made with 150 grams of plain chocolate and 65 grams of milk to which has been added 25 grams of virgin olive oil cold...and why not, a pinch of Cayenne pepper!
* 2-3 days beforehand, prepare the egg whites and keep them in the fridge in a container covered with cling film. Six hours after use, take them out the fridge.
* Carefully mix the icing sugar and ground almonds together and pass them through a sieve.
*Whisk the egg whites with a pinch of salt and 2-3 drops of lemon juice until it holds its shape in soft peaks. Lower the speed of the electric whisk to minimum and slowly add the caster sugar. Then add any colouring in powder and/or aromas (from the tip of a teaspoon).
* Combine the almonds and sugar mix with the whisked egg whites in three of four stages, mixing well after each addition. To do this, it is best to use a palette knife. At the end of the mixing, the mixture should hold its shape like a "ribbon" when dropped from the palette knife. This way you can judge whether you have completed the task successfully!
* Fill a forcing-bag with the mixture and pipe out on the baking-sheets forming small circles about three or four centimetres apart. Leave to rest at room temperature for at least an hour.
* Place into a fan oven which has already been heated to 150° C, cooking them for 14 minutes. When taking the macaroons out of the oven, transfer them immidiately, still attached to the baking-sheets, on to a cold surface. The rapid change of temperature will make it easier to detach them. Leave them to rest for about an hour.
* Carefully detach them and lightly press the underneath of esch one. At this point, you can give free rein to your creativity, filling them as you wish. For example, they are excellent flavoured with vanilla with a dusting of cocoa added just before putting them into the oven. A filling can be made with 150 grams of plain chocolate and 65 grams of milk to which has been added 25 grams of virgin olive oil cold...and why not, a pinch of Cayenne pepper!
venerdì 10 dicembre 2010
Italian Recipies - How to make Pizza
You need
Dough:
white flour
water
brewer's yeast
2 spoons of sugar
1 spoon of salt salt
Dressing:
tomato sauce
mozzarella
oregano
fresh basil
salt
olive oil
It's truly easy to make Pizza!
You just have to put the dough's ingredients together until you get a smooth mix.
Then you leave this dough alone for an hour so it can raise.
After this hour you just roll it on a flat and finally put it in a pan, put the tomanto sauce, mozzarella, oregano, fresh basil, salt and olive oil on it, put it on the oven for 20 minuts or more.
Your pizza is ready!
Eat it!
Tasty!
Dough:
white flour
water
brewer's yeast
2 spoons of sugar
1 spoon of salt salt
Dressing:
tomato sauce
mozzarella
oregano
fresh basil
salt
olive oil
It's truly easy to make Pizza!
You just have to put the dough's ingredients together until you get a smooth mix.
Then you leave this dough alone for an hour so it can raise.
After this hour you just roll it on a flat and finally put it in a pan, put the tomanto sauce, mozzarella, oregano, fresh basil, salt and olive oil on it, put it on the oven for 20 minuts or more.
Eat it!
Tasty!
Portofino
PORTOFINO, OUR LOVE!
Do you already know Portofino? Well, if you don't you MUST GO there! It's simply fabulous!
Portofino is a picturesque, half-moon shaped seaside village with pastel houses lining the shore of the harbor. Portofino has shops, restaurants, cafes, and luxury hotels.
A castle sits atop the hill overlooking the village.
Portofino Location: sits on a peninusula in the Tigullio Golf east of Genoa in the northern Italian region of Liguria.
Here is a map of the Italian region "LIGURIA".
I advise you to eat FOCACCIA, a really tasty local speciality... yum yum!
... and to try the local wine: Pigato and Vermentino: for wine connoisseurs!!!
More info? Ask us!
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