Panettones -
An Italian Winter Tradition
Made during the holidays, panettone is shared throughout the
winter in Italy.  After the decorations have come down, the
Italians continue to serve it as french toast and in bread pudding.
Properly stored, Colavolpe panettone lasts for months!
Panettone is made during a long process that involves the curing
of the dough, which is acidic, similar to sourdough. The proofing
process alone takes several days, giving the cake its distinctive fluffy
characteristics. It contains candied orange, citron, and lemon zest,
as well as raisins, which are added dry and not soaked. Many other
variations are available such as plain or with chocolate . It is served
in slices, vertically cut, accompanied  with sweet hot beverages or
a sweet wine, such as Asti or Moscato d'Asti.

Fig and Chocolate Panettone from Nicola Colavolpe of Calabria

In some regions of Italy, it is served with crema di mascarpone,
a cream made from mascarpone, eggs, sometimes dried or candied fruits,
and typically a sweet liqueur such as amaretto; if mascarpone cheese is
unavailable, zabaione is sometimes used as a substitute.
Don't be fooled by those "grocery store" varieties that taste like stale
raisin bread! 
Unlike other sweets, this is one treat you'll think twice about giving away.

Our 2nd Annual Savini Sale Is On!

Once a year we offer our customers an opportunity to save on the worlds' finest truffles.  It's a fun time of year, with people starting to think about both enteraining and gifts.  With that in mind we chose to have this sale before the holidays so you can save on the best.

White truffle season is almost here, and they are available by special order only.  All orders must be placed one week in advance, and a signature is required for delivery.  Please contact us directly for more information.  Promotion ended November 17th.

Save 13% on all Savini purchases until the end of the month. 

Just enter SAVINI13 at checkout then start thinking about your menu!

When you don't feel like cooking, but you want to serve something yummy to your guests, try this easy recipe!

Harissa is a classic spread used in the middle east. It's made from crushed peppers, olive oil, garlic and salt. Our 2 favorites are the traditional harissa, which really packs a punch, and the sweet pepper harissa which is predominantly sweet red peppers, but with a kick.

This dish takes about 10 minutes to prepare and it should chill for a half hour before serving. Don't make it too far in advance, since the citrus in the mixture will "cook" the shrimp.

 

 

Sweet Pepper Harissa with Shrimp

1 pound cooked rock shrimp

3 to 4 tablespoons of Les Moulins Majoub sweet pepper harissa

½ teaspoon of Ittica d’Or Sicilian sea salt

1 preserved lemon from Les Moulins Majoub, diced

½ cup of flat parsley, chopped

1 lime

 

Add the shrimp, salt, and harissa spread into a bowl

Gently blend, coating all the shrimp

Fold the diced lemon and parsley into the mixture

 

Squeeze 1 lime over mixture and spoon onto crackers, toasted bread or small pastry cups - Serves 10 to 12 guests as an appetizer.

 

Spray Vinegar from San Giacomo

New for Spring!

A brilliant way to add a touch of vinegar to anything -

San Giacomo, one of Italy's finest producers of vinegar has created a convenient way for you too add this versitale condiment to your dish.

Single Varietal Grape - Pigato

Single Varietal Grape - Lambrusco
 

Apple Quince

 A finely controlled mist gives you even coverage and is an ecomomical way to use your product.
Read all about this wonderful offering from San Giacomo here..

Key Ingredient: colatura

Key Ingredient: colatura: In this week's chef's challenge, Meg Colleran Sahs uses fermented fish juice sparingly

A great story.  BTW - we have the best price on the internet for this little gem!
www.thegourmetonline.com