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soft and fragrant chocolate ..... ..: P

Moelleux au chocolat

reading the blog of the "Brussels sprouts" I like a lot, I saw this recipe and I just felt I had time:)

's great and fast what to do, then eaten with a little 'cream of mascarpone is not very sweet treats:)

The only thing, for my taste, is that if sugar is reduced from 250 to 200 is perfect:)

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Silence. Let talk about the evocative images of burglary in 2011 our estate of Poggio al Casone.

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I followed the recipe found on the website of Gennaro's recipe from Gualtiero Marchesi is a collection of Italian regional cuisine :

rock cake with hazelnuts
Ingredients 320 g of dough

150 g sugar 125 g of hazelnuts coarsely broken (I used hazelnut flour since I had only that, it was fine and then 'went well ) 2 egg whites

Put the egg whites in a pan with sugar and whites with a whisk, add the hazelnuts (The original recipe calls for whisking albuni and then add sugar and nuts).

Cook over medium heat, stirring constantly with a wooden spatula until the dough comes away from the bottom and sides of pan.
Remove from heat and with the help of a teaspoon of the form irregular mounds the size of a walnut, then place them on a baking pan (I used the small cups).
Put in oven at 150 ° and bake for 40 minutes (my oven in a little 'less). Serve cold.

It makes a delicious aroma in the kitchen and I must say I'm really good:)

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praline nuts and Mississippi mud cake

Today I prepared the Mississippi mud cake mammazan that makes me want a lot.

I made a kind of muffins with the mixture of mud cake above and I could not resist and I scattered the crumbs, almond praline looking at me: D
It 's a very good sweet, soft coffee and chocolate are delicious :) Thanks mammazan

I also made almond and hazelnut praline for friends:)

I put the almonds in a pan / To toast hazelnuts then I paid the same weight of sugar and ½ cup water and cook, stirring constantly, until they reach a kind of sand which was then caramelized. Here we must be careful not to burn the caramel:) and stir constantly incessantly.
I did before the almonds and hazelnuts separately (about 200 grams of each type).
Then I stretched out on a sheet of parchment paper to cool trying to keep them separate.

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Mass for him Father Castellani

Cost Of Apothem Red Wine 2009

"Nullus locus sine Genius"

An informal invitation. Great opportunity to be seized. The winemaker responsible for the vineyards of the Castellani, a company renowned in the province of Pisa and beyond the third generation of winemakers, based in my city: Pontedera, vineyards and estates scattered in the production area of \u200b\u200bChianti hills in Tuscany and Pisa (Farm Campomaggio Radda in Chianti, Chianti Classico, as well as in Maremma), gives me a day's study of the territory of Terricciola City (wine) and visit the historic estate Burchino and tasting of their wines in the company of young wine lovers overseas . And away you go!

I can not write even if (I) is always difficult to bring the intensity of feelings experienced at the time.

The company, with a capital, the beautiful farm of Poggio al Casone elegantly set in a corner of nature out of sight of vineyards on the hills near the small town of Crespina, deserves a greater depth (www.castelwine . com) traveled a long history as the century, the substantial production of bottles exported all over the world * of which I can not say the number today but, even more than before, he married as a still aim to pursue quality in their current projects and with future field trials followed by the University of Pisa and increasing use of renewable energy practice.

Well over one hundred hectares of vineyards are in the province of Pisa.

(* remember I found to my surprise and drank the wine of Saint Lucia Farm, Farm Travalda today, during my first trip holiday in the United States in 1989 at a restaurant in San Francisco, I have witnesses)

notes on wines tasted:

The Ancient Casanova Burchino Vigna Chianti DOCG 2008

: Sangiovese 70%, 20% Ciliegiolo, Canaiolo 10%.

Chianti territory obtained in respect of tradition. Biodynamic grape growing well since 2006 (Demeter certified). Very high expression of the type and quality: Ruby on, net varietal aromas on the nose, mouth fresh and dry fruit and tannins on the palate, a pleasant mineral.

The Burchino

2006 IGT Toscana: Sangiovese 50% Cabernet Sauvignon 30%, 20% Merlot (barrel 12 months).

Of great stuff. Cut International decided since deep color, mellow and complex components from the already well-balanced, mineral and soft. Meet the taste of most of these (assumed?).

Genius Loci 2007

Sangiovese Toscana IGT Sangiovese (barrels about 24 months), selection of 2 hectares of vines grown on sandy slope rich in fossil shells (Pliocene), awesome!

territory of Sangiovese with a little something extra. Beautiful live, fresh, blood, intense and delicate florals spiced drink in the pleasant and constant references to long mouth. In confirmation of a good evolution-aging over time, stored in the cellars below the town (perhaps of Etruscan origin), a beautiful elegant Genius Loci 2001, the third vintage produced (a few bottles left, no longer for sale I think). A nice Sangiovese winning name and fact.

article ALESSANDRO ZINGONIA