WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

SAVORY CAPPUCCINO with pumpkin and leek

mars 06, 2024

It is said that it was a Capuchin friar who gave the name to the drink that for many of us represents a real morning ritual. Perhaps because, after asking for some milk to sweeten the overly intense taste of his coffee, he noticed that the color of the "new" blend was indeed similar to that of his tunic. When we think of Cappuccino, we imagine it in a moment of relaxation, for example in the early hours of Sunday, paired with a croissant or our favorite cake. Savory Cappuccino will be the ideal company for an equally relaxing moment, but it will surprise you with new colors and an irresistible taste: that of your favorite vegetable soup.

Tomato, peas, carrots, zucchini, and fennel... it is possible to make it with any flavor, but for our first Savory Cappuccino, we chose the Pumpkin and Leek Soup. Its warm color is reminiscent of the early days of autumn, but it also pairs perfectly with festive tables. Yes, because this recipe is as simple as it is spectacular: a treat for the eyes and the palate. It contains no caffeine, so it won't keep you awake all night, but it will still make you dream.

  

Preparation time: 10 minutes

Servings:
 2 people

Ingredients

1 jar of Pumpkin and Leek Soup Emilia Food Love
150 ml fresh whole milk
5-6 turmeric crackers with poppy seeds
2 tufts of rosemary
Extra virgin olive oil
Black pepper in grains
Salt

Method

  1. In a saucepan, heat the soup well. Meanwhile, heat the milk over medium heat. When it's warm, add a pinch of salt and then whip it with a milk frother until you obtain a nice and dense foam.
  2. Pour the soup into two cups, just like you would pour coffee for a cappuccino. Drizzle with olive oil and top it off with the milk foam on the surface.
  3. Garnish both cups with a tuft of rosemary, sprinkle with freshly ground black pepper and add the crunchy part: a "crumble" made by crumbling crackers, just before serving.

Tip

You can make cappuccino with all the Vegetable Soups by Emilia Food Love: you just need to choose your favorite flavor.

SAVORY CAPPUCCINO with pumpkin and leek EMILIA FOOD LOVE






Voir l'article entier

SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

mai 17, 2024 0 Commentaires

A recipe disputed among several European countries and famous worldwide, documented for the first time in Italyspecifically in Piedmontin the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.


Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.

Voir l'article entier →

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

mai 03, 2024 0 Commentaires

If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.


Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.

Voir l'article entier →

PASTA with Parmigiano Reggiano cream and pumpkin
PASTA with Parmigiano Reggiano cream and pumpkin

avril 19, 2024 0 Commentaires

It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.

Voir l'article entier →