Italy in your Kitchen



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:


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


  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!

Italy in your Kitchen

Italy in your kitchen: risotto agli asparagi


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.


  • 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


  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!

Italy in your Kitchen

Italy in your kitchen:
focaccia genovese


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. 


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


  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!

Italy on your Plate

More than pizza, pasta and gelato: Italian cuisine offers a great variety of authentic dishes influenced by its history, culture, climate and geography. Join us for a culinary journey through the 20 regions of Italy!


Italian cuisine couldn’t be more diverse – from mountains and bordering countries such as Austria, France and Switzerland in the North, to the fantastic coastline and Arab, Greek and Catalan influences in the South. Every single of its twenty regions offers great local products and typical specialities. We picked one regional speciality each region – but of course there is much more than that!


Once in the region of Abbruzzo, a very tasty dish is “maccheroni alla chitarra” (guitar maccheroni) with lamb ragout. The name comes from the tool that is used to get the particular shape of the maccheroni: a wooden frame with thin strings – like a guitar. 


Basilicata is the home of  “salsiccia”, the typical Italian sausage. Highly recommended for barbecues!


A typical, Arab-inspired Calabrian dish is “pasta ccu ri sarde” – a sweet and salty pasta dish made of fresh sardines, onion, raisins, pine nuts and breadcrumbs.


The home of “pizza napoletana” – a flat but thick-rimmed pizza from a wood-burning oven – is famous for it’s traditional “pizza Margherita”. Representing the colours Italian flag (red, white and green), it consists of tomatoes, mozzarella and fresh basil. 


The region of Emilia-Romagna is famous for its “tagliatelle Bolognese”. Be aware that spaghetti Bolognese is a no go for locals!

Friuli Venezia Giulia

Once in the region of Friuli Venezia Giulia, try “cjarsons”– sweet and salty ravioli made of potatoes and filled with a mixtures of ricotta, cinnamon, cocoa, raisins and wild herbs. It’s served with melted butter and grated smoked ricotta on top.


If you travel to Lazio, a must eat is definitely “bucatini all’amatriciana”– a certain kind of pasta served in a sauce of pancetta and tomatoes.

Le Marche

The region of Le Marche if famous for its high variety of fish. Enjoy “brodetto”– a rich fish soup made of many different kinds of fishes, loads of garlic, onion and tomatoes.


Liguria is all about basil: if you are keen to learn how to make the real “pesto alla Genovese”, attending a cooking class with a local chef is a must do. 


Once in Lombardy, you should try the famous “cotoletta alla Milanese” – a fried breaded cutlet. For vegetarians we highly recommend “risotto alla Milanese”– rice with butter, saffron and cheese.


The region of Molise if famous for its “baccalà con le patate” – roasted codfish with potatoes.


Piedmont is all about truffles: Go for “linguine al tartufo” – delicious truffle pasta.


Once in Puglia “orecchiette con cimi di rape” is a must! The little pasta “ears” (orecchiette) are made by hand are typically served with broccoli rabe – a bitter green.


A typical Sardinian dish with rich flavours is “malloreddus”– a pasta dish with tomato sauce, onion, saffron, salsicce (sausages) and pecorino cheese.


If you go to Sicily, try “arancini” – deep fried rice balls with bread crumbs. There is a surprise in the middle: arancini are typically stuffed with mozzarella and bolognese sauce. However, you find lots of variety, such as aubergines or pistacchio.

Trentino-Alto Adige

The North of Italy is influenced by its bordering countries. “Canederli” – dumplings basically made of bread, eggs, milk, parsley with cheese, spinach or Speck – and “strudel”– traditionally with apples – represent the Austrian accent of the regional cuisine of Trentino-Alto Adige.


If you are a meatlover and in Florence, you should try the famous “bistecca Fiorentina” – a huge high quality veal steak. However, the Tuscan cuisine is caracterized by simple but extremely rich dishes, such as “ribollita” – a vegetable soup.


Once in Umbria try a very delicious speciality: “pappardelle al cinghiale” – wild boar sauce with pappardelle pasta.

Valle d'Aosta

A typical dish of the hearty Alpine cuisine of Valle d’Aosta is “carbonade” – a beef stewed in wine with polenta.


The Venetian cuisine is rooted in the cucina povera (peasant kitchen). A typical dish with rich flavours is “risi e bisi”– a rice and peas.