Ischia.it, tourist island of Ischia in the Bay of Naples, near Capri, hotels, apartments, restaurants, beaches, churches, services https://www.ischia.it/en/traditional-recipes 2024-04-28T05:19:59+02:00 Joomla! - Open Source Content Management 2015-03-30T09:30:08+02:00 2015-03-30T09:30:08+02:00 https://www.ischia.it/en/casatiello-intortanato-by-alessandra Maria Mattera maria@pointel.it

<div class="feed-description"><p><span style="font-family: verdana, geneva;">Alessandra happily welcomes us to her kitchen ready to share the secrets of the recipes!</span>!</p> <p><a href="/images/phocagallery/ricette/piatti-tipici/thumbs/phoca_thumb_l_pollo-al-forno.jpg" target="_blank" type="image" class="jcepopup noicon" title="Clicca per ingrandire" data-mediabox="title[Pollo e salsicce al forno con le patate]"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/Tortano-Alessandra.jpg" alt="Tortano-Alessandra" /></span></a><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"></span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span></p> <p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">The Casatiello is a typical Easter dish. At Ale’s house becomes "intortanato" because she, generous as she is, just does not give up hard-boiled eggs (a typical ingredient of the tortano) in the dough!<br /> </span></p> </div>

<div class="feed-description"><p><span style="font-family: verdana, geneva;">Alessandra happily welcomes us to her kitchen ready to share the secrets of the recipes!</span>!</p> <p><a href="/images/phocagallery/ricette/piatti-tipici/thumbs/phoca_thumb_l_pollo-al-forno.jpg" target="_blank" type="image" class="jcepopup noicon" title="Clicca per ingrandire" data-mediabox="title[Pollo e salsicce al forno con le patate]"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/Tortano-Alessandra.jpg" alt="Tortano-Alessandra" /></span></a><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"></span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span> </span></p> <p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">The Casatiello is a typical Easter dish. At Ale’s house becomes "intortanato" because she, generous as she is, just does not give up hard-boiled eggs (a typical ingredient of the tortano) in the dough!<br /> </span></p> </div> 2014-04-18T13:43:08+02:00 2014-04-18T13:43:08+02:00 https://www.ischia.it/en/the-grandma-orsolina-pastiera Maria Mattera maria@pointel.it

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">The recipe comes from Grandma Orsalina. I savored it at the home of Gianna, in the historical center of Forio in one of the most picturesque streets in the country!</span></span></span></span></span></span> </span> </span> </span></p> <p><a class="jcepopup noicon" title="Clicca per ingrandire" type="image/jpeg" href="images/phocagallery/ricette/piatti-tipici/thumbs/phoca_thumb_l_pastiera.jpg" target="_blank" data-mediabox="title[La pastiera di nonna Orsolina]"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/pastiera.jpg" alt="pastiera" /></span></a><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"></span></span></span></span></span></span></span></span></span></span></span>But the recipe that Gianna expertly prepares was born in Cierco, the beating heart of the country, the district by the vibrant social fabric, authentic and spontaneous. The Pastiera of Grandma Orsolina was the most popular in the district and publish it today for me is a real satisfaction.</span></span></span></p> <p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">Compared to the traditional recipe, this version adds the custard sacrificing cinnamon instead is absent!</span></span><br /></span></p> </div>

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">The recipe comes from Grandma Orsalina. I savored it at the home of Gianna, in the historical center of Forio in one of the most picturesque streets in the country!</span></span></span></span></span></span> </span> </span> </span></p> <p><a class="jcepopup noicon" title="Clicca per ingrandire" type="image/jpeg" href="images/phocagallery/ricette/piatti-tipici/thumbs/phoca_thumb_l_pastiera.jpg" target="_blank" data-mediabox="title[La pastiera di nonna Orsolina]"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/pastiera.jpg" alt="pastiera" /></span></a><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"></span></span></span></span></span></span></span></span></span></span></span>But the recipe that Gianna expertly prepares was born in Cierco, the beating heart of the country, the district by the vibrant social fabric, authentic and spontaneous. The Pastiera of Grandma Orsolina was the most popular in the district and publish it today for me is a real satisfaction.</span></span></span></p> <p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;">Compared to the traditional recipe, this version adds the custard sacrificing cinnamon instead is absent!</span></span><br /></span></p> </div> 2013-08-09T14:53:12+02:00 2013-08-09T14:53:12+02:00 https://www.ischia.it/en/traditional-recipes/2726-plumcake-alla-panna Maria Mattera maria@pointel.it

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/plumcake.jpeg" alt="plumcake" width="300" height="170" />L’arrivo delle belle giornate mette di buon umore, i primi raggi di sole scaldano l’anima e fanno pregustare un’atmosfera di novità. Una voglia di allegria e spensieratezza ci spinge a cercare momenti speciali da condividere con le persone che amiamo. La dolcezza della primavera mi porta a proporvi una ricetta delicata, da gustare in diversi momenti della giornata: un plum cake alla panna, capace, nella sua semplicità, di deliziare grandi e piccini. Il gusto rotondo della panna è impreziosito da golose gocce di cioccolato e da una candida granella di zucchero. La morbidezza di questo dolce lo rende il protagonista ideale di una ricca colazione domenicale, ma possiamo gustarlo anche come dessert o per una merenda pomeridiana, magari accompagnandolo a un profumato tè nero alla vaniglia.</span><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><br /></span></p> </div>

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/plumcake.jpeg" alt="plumcake" width="300" height="170" />L’arrivo delle belle giornate mette di buon umore, i primi raggi di sole scaldano l’anima e fanno pregustare un’atmosfera di novità. Una voglia di allegria e spensieratezza ci spinge a cercare momenti speciali da condividere con le persone che amiamo. La dolcezza della primavera mi porta a proporvi una ricetta delicata, da gustare in diversi momenti della giornata: un plum cake alla panna, capace, nella sua semplicità, di deliziare grandi e piccini. Il gusto rotondo della panna è impreziosito da golose gocce di cioccolato e da una candida granella di zucchero. La morbidezza di questo dolce lo rende il protagonista ideale di una ricca colazione domenicale, ma possiamo gustarlo anche come dessert o per una merenda pomeridiana, magari accompagnandolo a un profumato tè nero alla vaniglia.</span><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><br /></span></p> </div> 2013-08-09T14:44:49+02:00 2013-08-09T14:44:49+02:00 https://www.ischia.it/en/traditional-recipes/2725-il-baba-cassata Maria Mattera maria@pointel.it

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/baba.jpg" alt="baba" width="300" height="170" /></span><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><strong>Ingredienti:</strong><br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span> 500 g di farina forte<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>10 g di sale<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 45 g di zucchero<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 10 g di miele di acacia<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>225 g di burro<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>1 arancia grattugiata<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>1 limone grattugiato<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 1/2 bacca di vaniglia<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>650 g di uova<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 18 g di lievito di birra<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 25 g di acqua</span><br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 18 g di lievito di birra<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 25 g di acqua<br /></span></span></span><br /> </span> </span></p> </div>

<div class="feed-description"><p><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><img style="margin-right: 5px; margin-bottom: 5px; float: left;" src="images/stories/Ricette/baba.jpg" alt="baba" width="300" height="170" /></span><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><strong>Ingredienti:</strong><br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span> 500 g di farina forte<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>10 g di sale<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 45 g di zucchero<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 10 g di miele di acacia<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>225 g di burro<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>1 arancia grattugiata<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>1 limone grattugiato<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 1/2 bacca di vaniglia<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span> </span>650 g di uova<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 18 g di lievito di birra<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 25 g di acqua</span><br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 18 g di lievito di birra<br /><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: xx-small;"><span style="color: #008000;">+</span></span></span> 25 g di acqua<br /></span></span></span><br /> </span> </span></p> </div>