Italy in your Kitchen

Tiramisù

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In celebration of International Tiramisù Day on 21 March, we embark on a journey to discover the history and delightful flavors of one of Italy’s most beloved desserts and share our favorite recipe.

The origins of tiramisù are as rich and layered as the dessert itself: The roots of tiramisù date back to the Veneto region in 1800, particularly the city of Treviso (in the local dialect “tireme su“) and the vibrant streets of Venice. While the exact origin story is subject to debate, one thing remains certain: tiramisù embodies the essence of Italian culinary tradition and creativity.

The name “tiramisù“ translates to “pick-me-up” or “lift-me-up” in Italian, a fitting name for a dessert that promises to elevate your spirits with each bite. This delicous dessert is a harmonious blend of ladyfingers (“savoiardi“), mascarpone cheese, eggs, sugar as well as espresso and cocoa.

The beauty of tiramisù lies in its simplicity, allowing each ingredient to shine while coming together to create a symphony of flavors on the plate.

Here’s our most favorite recipe to get you started on your tiramisù-making journey:

Ingredients:

  • 4 eggs
  • 500 g mascarpone cheese
  • 4 tablespoons of sugar
  • 300 g ladyfingers
  • (savoiardi biscuits)
  • 8 cups of cold coffee
  • cocoa

Preparation:

  1. Separate the egg yolks from the egg whites and place them in two separate bowls.
  2. Add 2 tablespoons of sugar to the yolks and mix well until light and frothy.
  3. Add the mascarpone cheese and stir the mixture until it is smooth and fluffy.
  4.  Whip the egg whites until they reach a very stiff consistency, also adding 2 tablespoons of sugar.
  5. Add egg whites to the mixture of egg yolks and mascarpone cheese very gently and spoon by spoon, incorporating the egg whites without loosing their fluffiness.
  6. Take a small baking dish or dessert glasses and spread a layer of cream in it, then cover it with a layer of ladyfingers quickly dipped (not soaked) in cold coffee.
  7. Cover with another layer of cream, then another layer of ladyfingers, and so on until you finish the ingredients.
  8. Place the tiramisù in the fridge and leave it to rest for at least two hours.
  9. Sprinkle the tiramisù with cocoa powder before serving.

  10. Enjoy!

 

Try this recipe at home and feel free to tag us in your tiramisù photos on Instagram or Facebook!

Interview

"Yoga always felt like home to me"

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A yoga teacher since 2012, in an interview with The Hidden Treasures Stefanie Mandl reveals her personal path to yoga.

What does yoga mean to you?

Yoga has always felt like coming home to me – the mat as a place where I am completely welcome as I am. Yoga is an important companion in my personal development: it encourages me to look within, to be present and to recognize what is essential behind experiences and patterns. And of course, yoga is a tool for well-being and balance.

How did you discover yoga?

I started trying different styles of yoga out of curiosity in my 20s. From the beginning I felt that it was totally good for my mind and calmed me down. But it took me a while to find a practice that was also good for my body. Over time I came to Svastha Yoga, which is now my priority.

What is your main focus?

I have specialized in therapeutic yoga and basics for a sustainable yoga and meditation practice. For me, yoga is not only body work, but also consciousness and energy work, and I want to teach simple tools in this area as well. This is also how the combination with sound came about, which I find to be a wonderful enrichment. The most important things I would like people to take away from my classes are grounding and self-love.

What are the yoga retreats that you offer in cooperation with The Hidden Treasures about?

The idea is to combine a vacation with a yoga retreat and to offer the best of both: letting go, relaxation, reflection, learning, good conversations, inspiration, activities and new impressions – all this accompanied by people who are wholeheartedly committed to your well-being. All levels are welcome – no previous experience is necessary. The classes focus on basics and are therefore well suited for beginners. Plus: A vacation in Italy is always a good idea!

Wordrap

  • A new day begins for me… mostly with meditation and movement.
  • I became a yoga teacher because… I love to accompany people on the path to themselves.
  • To a yoga retreat I take with me… a journal.
  • Traveling means to me… inspiration.
  • This is what I associate with Italy… enjoyment and ease.
  • My motto in life is… Om Namah Shivaya.

Italy in your Kitchen

Italy in your kitchen: risotto agli asparagi

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Spring is here and the asparagus season is just around the corner! In Italian cuisine, asparagus comes in many different forms, often with fresh pasta or as risotto. Therefore, we share with you our favourite recipe for a typical asparagus risotto. It is particularly important to pay attention to the quality of the basic ingredients – asparagus, risotto rice (e.g. Carnaroli or Arborio) and wine.

Ingredients

  • 500 g asparagus
  • 300 g rice (e.g. Carnaroli, Arborio)
  • 125 ml white wine
  • 1 l vegetable broth
  • 1 onion
  • 1 tbsp butter
  • parmesan
  • fresh parsley
  • salt and pepper

Preparation

  1. Wash the asparagus and cut its woody ends.
  2. Cut the asparagus into pieces of ca. 2 cm and steam half of the asparagus for 6 to 8 minutes.
  3. Melt the butter and add the minced onion.
  4. Saute the onion until softened, add the rice as well as the fresh (not steamed) asparagus pieces and sligthly toast everything.
  5. Pour in the wine and stir well.
  6. Reduce the heat and cook the risotto by adding some hot vegetable broth at a time.
  7. Stir occasionally and add more broth once the rice has absorbed most of the liquid until the rice is “al dente” (around 15 to 20 minutes).
  8. In the meantime, puree the steamed asparagus leaving a few of the spear-headed tips for the garnish.
  9. Add the asparagus puree to the risotto, remove it from the heat and leave to rest for some minutes.
  10. Taste the risotto and, if necessary, season with salt and pepper.
  11. Serve topped with some steamed tips, fresh parsley and grated parmesan.
  12. Buon appetito!

City of the Month

Asolo

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Located in the north-eastern Italian region of Veneto, Asolo is a hidden gem that has been awarded as one of the most beautiful cities in Italy (“I Borghi più belli d’Italia”).

A place of refuge

The name Asolo comes from the Latin word “asylum”, meaning refuge. In this context, Asolo offers a retreat for those who would like to escape the hustle and bustly of everyday life and spend some relaxing days in the hills of Venento. This history goes back many centuries: already in Roman times, it has been a town with a theatre and a spa.

A hundred horizons

Characteristic of Asolo, called the “city of a hundred horizons” by Giosuè Carducci, are the gentle hills, magnificent churches, typical squares (like Piazza Garibaldi) and small streets but even more the ancient walls, frescoes and historic villas – a reminder of the town’s millennial history.

Something for every taste

The city of Asolo and its surroundings offer something for all tastes and interests: from history, art and culture in local museums, art galleries and theatres, to cycling in the hills of Veneto, enjoying a coffee in Cafè Centrale watching the town life, immersing into the rich local cuisine or exploring the nearby Street of Prosecco – Asolo offers everything that makes an enjoyable holiday.

Relaxation and "la dolce vita"

Curious to discover Asolo? If you would like to get to know Asolo in a particularly relaxed way, we can highly recommend our Yoga Retreats which also take place in Asolo. Together with the wonderful Austrian yoga teacher Stefanie Mandl we offer a combination of yoga and sound retreats as well as a full immersion in the dolce vita that Asolo has to offer. Find out more here!

Top 10 places to visit in Asolo:

  • Rocca di Asolo
  • Castello della Regina Cornaro
  • Mercatino dell’Antiquariato (antique market, every second Sunday of the month)
  • Piazza Garibaldi
  • Duomo di Asolo
  • Villa Freya Stark (amphitheatre)
  • Museo Civico
  • Teatro Duse
  • Convento Padri Cappuccini
  • Due Mori (restaurant with authentic dishes and fantastic views)

Picture Diary

Perugia

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Built on a 450 m high hill, Perugia is the capital of the Italian region of Umbria. The city was founded by the Etruscans in the 6th century and developed into a very important city thanks to is strategic location. In addition to impressive architecture and numerous sights, Perugia offers a breathtaking view of the Appenine Mountains and the nearby Lake Trasimeno.

Top 10 places to visit in Perugia:

  • Galleria Nazionale dell’Umbria
  • Church of San Pietro
  • Arco d’Augusto
  • Church of San Lorenzo
  • Rocca Paolina
  • Piazza IV Novembre and Fontana Maggiore
  • Oratorio di San Bernardino
  • Palazzo dei Priori and Collegio del Cambio
  • Church of San Domenico
  • Museo Archeologico

City of the Month

Alba

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Situated in the southern part of the Italian region of Piedmont, Alba is considered to be the heart of the vineyard landscape Langhe – one of 55 UNESCO World Heritage Sites in Italy. Once of a polygonal shape, Alba remains to have some of its fantastic medieval characteristics.

Alba Pompeia

With archeological findings dating back to the Neolithic and the Iron Age period, Alba’s history starts before the Roman civilization. In the first century, Alba has been home to Celtic and Ligurian tribe settlements. Under its Ancient name “Alba Pompeia”, the city was situated in a strategic location along the important route beween Acqui Terme and Turin.

City of hundred towers

Back in the days, Alba was known as the city of hundred towers. Once as a measure of defense, some towers are still well-maintained nowadays and are considered to be the central symbols of Alba.

The capital of white truffle

Being the home of “tartufi bianchi” (white truffles), Alba is also a perfect getaway for foodies. Launched more than 80 years ago, the International Alba White Truffle Fair takes place on weekends from the beginning of October to the end of November and is the place to be for truffle lovers.

In vino veritas

Located closeby to another UNESCO World Heritage Site, the vineyard landscape of Monferrato as well as lovely towns such as Barolo, Asti or Barbaresco, Alba is furthermore a great place for wine lovers. Some of its most famous wines include Barbera, Dolcetto, Barolo and Moscato. What is more, every year in April, Alba hosts the famous Vinum wine festival.

Top 10 places to visit in Alba:

  • Palazzo Communale (Town Hall)
  • City Towers
  • Cathedral of San Lorenzo
  • Church of San Domenico
  • Federico Eusebio Civic Museum of Archaelogoy and Natural Sciences
  • Michele Ferrero Square
  • Church of San Giuseppe
  • Church of St John the Baptist
  • Palazzo Mostre e Congressi
  • Church of Santa Maria Maddalena

Italy in your Kitchen

Italy in your kitchen:
focaccia genovese

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According to the tradition, focaccia genovese (in Ligurian dialect called “fügassa”), is both soft inside as well as crunchy outside and generously covered by extra virgin olive oil and salt. We don’t only share the recipe for focaccia genovese but also the secret ingredient: time. 

Ingredients

  • 600 g flour
  • 400 ml water (room temperature)
  • 40 ml olive oil (extra virgin)
  • 2 tbsp fine salt 
  • 1 tbsp sugar
  • 15 g yeast
Topping:
  • 2 tbsp coarse salt
  • olive oil (extra virgin)
  • optional: rosmary leaves, cherry tomatoes, olives or sliced onions

Preparation

  1. To prepare the focaccia genovese, mix the yeast with sugar and water and let it rest for 10 minutes.
  2. In a big bowl, mix the flour and salt with the yeast mixture and then add the olive oil.
  3. Cover the bowl with a towel and let the dough rest for two hours in a warm place.
  4. In the meantime, put olive oil on the baking tray.
  5. Place the dough on the tray and let rest for another two hours.
  6. Put olive oil and coarse salt on top and create little dimples with the finger tips.
  7. Let the focaccia rest for another two hours.
  8. Heat the oven to 230°C and sprinkle the focaccia with a bit of water (for the typical colour).
  9. Bake the focaccia for approximately 20 minutes.
  10. Serve the focaccia still warm or at room temperatures and enjoy!