I have always been a foodie. Even before that was a word.
I remember spending entire afternoons with my nonna preparing all sorts of dishes, for the entire family. And then, watching everyone eating together was such a joy!
I grew up in a farm in Italy, and my family and I used to eat only genuine food which grew on our own land. Unfortunately, that meant we were not allowed any sugary treats... Despite that, or perhaps because of it, I always had a particular preference for anything sweet. Which is why my sweet tooth was always delighted when making (and eating) sweets.
And my delightful Marrons Glacés are now back in stock! Since they are one of the most wonderful and traditional confections, I wanted to share with you three more of the best most traditional sweets that for so long I made and perfected, so that today I am able to use those skills to make your favourite Lavolios.
The Amaretti is an almond-flavoured biscuit that goes really well with your afternoon coffee. Just like your Lavolios.
I use egg whites and the best bitter Italian almonds for that delicious flavour and crunchy texture. After shaping the dough into balls, I roll them in caster sugar mixed with icing sugar. The caster sugar makes the outside of the biscuit crisp, and prevents the icing sugar from melting into the mixture, leaving the inside beautifully moist and chewy. The only problem with amaretti is not eating all of them in one sitting… but then again, I have the same problem with any of my Lavolios.
Everyone knows the Tiramisù. It’s a very popular Italian dessert indeed and lately you might have read a lot about it from me.A delicious creation made with layers of espresso-dipped ladyfingers and a mascarpone mixture. I personally believe it has a more ‘adult’ flavour, because of the coffee and the occasional touch from liqueurs such as rum. And, by the way, did you know tiramisù means ‘cheer me up’, in Italian?
And while indulging, what also cheers me up is my favourite Lavolios Decadent Spiced, my coffee and spice Signature Collection.
Finally, the Panettone might as well be the most well-known Italian sweet. Globally. Same as the Lavolio Nutty Forest, my most popular confectionery. Invented in Milan, the panettone is a type of sweet bread loaf commonly consumed during Christmas and New Year. Now, the really “sweet” legend behind its creation dates back to the 15th century, when the Duke of Milan’s cook realised he had no dessert to serve his noble guests during a royal event. In desperation, he decide to serve a sweet cake that his kitchen boy, Toni, had made for himself that morning, using flour, butter, eggs and raisins. The cake was a huge success and when asked by the Duke what the cake was called, the cook responded"L'è 'l pan de Toni", meaning 'the bread of Toni'.
I hope you enjoyed some of these sweet stories. And if they teased your sweet tooth, like they did mine, make sure to open your favourite Lavolio tin and indulge
