Made locally, by handCalabro's basket cheese, made in East Haven, CT, is an Easter tradition that is still made the old fashioned way, by hand. The whole milk curds are hand scooped and pressed into the basket molds while still warm. This cheese makes a beautiful table-top presentation when unmolded, showing off the “weaves” of the basket. Can be eaten fresh or used in the traditional baked Italian Easter Pie.
What is Italian Easter Pie?? The Torta Pasqualina, or Easter pie, originated in Genoa in the 16th century. It drifted beyond the confines of the Ligurian capital to conquer the entire region, which is located in Northern Italy, along the Mediterranean Sea. Legend states that Ligurian women crafted the original version of this savory pie with 33 layers, one for each year of Christ’s life, and it has since evolved into its current form. The filling traditionally comprises hard-boiled eggs, marjoram, spinach, and prescinsêua, a fresh ricotta-like curd. The latter is difficult to find outside of Liguria, so this recipe provides an adequate substitute. Unsurprisingly, recipes vary from city to city and family to family, so it’s not uncommon to find versions that incorporate other vegetables such as artichokes and peas as well as various herbs.
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Bridadiero? What is itBrigadeiro (Portuguese pronunciation: [bɾiga'dejɾu]) is a traditional Brasilian dessert. The origin of the dessert is uncertain, but the most common theory is that it was created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira, to promote the presidential candidacy of Eduardo Gomes. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. Check out the recipe here It's pizza night at The Mahoney's! Family, memories, traditions, and great ingredients.
So, we wanted to highlight one of their favorite ingredients. Giuseppe Guisti's Crema! Here's the story of Giuseppe... In 1605 Giuseppe Giusti started to produce Balsamic Vinegar of Modena IGP in the countryside of Modena, in the region of Emilia Romagna. Giusti’s products became very famous and were even used by the Italian royal family. Seventeen generations have passed down Giuseppe's unique and detailed balsamic vinegar recipe that is still in use today. Their secret in the recipe to make the perfect Balsamic Vinegar of Modena depends on three conditions: good choice of the grapes, high quality of the aging barrels, and time. Today Giusti’s Acetaia is still a family-run company and their premium products are famous around the world. The 'Crema' Glaze with Balsamic Vinegar of Modena IGP is made with Giusti's prized Balsamic Vinegar of Modena IGP. With a delicate and creamy consistency, this glaze flaunts a balanced sweet and sour flavor, rich ripe grape, and delicate aromas of aged wood. Pairings: Perfect as a dressing, this glaze works well on risotto, raw fish, cheeses, eggs, and of course Pizza! |
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