Festival Italiano in Auckland!

Photos by Alessandra Zecchini ©

Festival Italiano in Newmarket tomorrow, 29 September!

The Italian Festival Season in Auckland has started!

Last night we celebrated the opening of the Italian Film Festival and the Festival Italiano Season in Auckland with a Gala Opening at the Rialto Cinema in Newmarket, presided by the Italian Ambassador to New Zealand. After drinks and speeches we watched the movie "Welcome to the North" and ended the evening with a yummy after-party at Gina's.

Check out the Festival Italiano website festivalitaliano.co.nz to find out more, and click here to see some of the wonderful Festival Italiano events.

Party Food for Girls a finalist in the 2013 Culinary Quill Awards

Thank you New Zealand Guild of Food Writers, and congratulations to the other finalists in the Book Quill Award:Glenda and Claire Gourley, Annabel Langbein, Allyson Gofton, Penny Oliver, Lesley Christensen Yule and Lauraine Jacobs.

The "buongiorno kiwi"

designed by Ester Monti 

Please support the Italian Festival in Auckland by liking our FB Page! Thank you, grazie!

Lemon Pudding and Raspberry Pudding

Two types of puddings with one recipe (and using yolk and whites separately)!

For the Lemon puddings I used 2 free range egg yolks, 3 tbsp of sugar, 1 tbsp of flour  500 ml of milk, 20 g butter and the juice of one organic lemon. Stir the first 4 ingredients and the, once then custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving.

For the Raspberry puddings I used 2 free range egg whites, 3 tbsp of sugar, 1 tbsp of flour  500 ml of milk, 20 g butter and 2 tbsp of Fresh As Raspberry powder. Stir the first 4 ingredients and then, once the custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving. Top with raspberries if you like.

I am entering these recipes in Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our September 2013 host is Carmella from Easy Food Hacks, click here to enter.

Photos and recipes by Alessandra Zecchini ©

Gnocco fritto con lo stracchino del Casaro

Tonight's dinner, gnocco fritto with the stracchino Massimiliano (il Casaro) made!

First stracchino made in NZ, Max approves!

Photos and recipes by Alessandra Zecchini ©

Spring soba with nori tagliolini, onion weed and salted sakura (cherry blossoms)

Just cook the soba and top with the rest of the ingredients. To serve just add a drop of soy sauce.

To make the nori tagliolini ... well look here! For the onion weed... just forage it, wash and cut (you can eat the flowers, stems and bulbs... the lot!). I bought the salted sakura (cherry blossoms) here, I love them, a bit like salted capers really!

 Photos and recipes by Alessandra Zecchini ©

Cutting nori seaweed with a pasta machine!

I had an idea! Instead of cutting nori seaweed with scissors (like I usually do) I tried with a pasta machine, with the tagliolini setting. And it works really well! Next time I'll show you how I used it, but for now I just wanted to share the idea! Anyway, great to top rice, soba, soups, salads... so pretty too!

Photos and Recipes by Alessandra Zecchini ©