If you prefer something a bit more savoury why not try these pretty red and white Pasta Hearts .  Naturally coloured with tomato and beetroot, simply serve with a drizzle of truffle oil and some freshly grated Parmesan.

Made by us in the UK to a recipe that we have had in our family for many years, this panforte is packed full of flavour – a comment that we have received many times.

Quite flat and circular, it is wrapped in rustic red paper and tied with rafia to complete the artisan appearance.

We think our Panforte is best enjoyed with a glass of Vin Santo or a shot of espresso.

…AND NOW Panforte Bites…..

So when we accidentally slightly burnt a batch of Panforte we had the bright idea to cut off the edges and leave just the middle (from round to square). And when we realized just how popular these bite-size pieces were, we decided to keep making them (without burning them first of course!!)

….. an ideal introduction to the wonders of Panforte.

They are packaged in a clear bag with label and finished of with rafia.

For more information click here.

……made using our excellent Amarena Cherries

Makes 12 muffins

150g golden caster sugar, plus a little more for sprinkling

1 tsp vanilla extract
1 egg
125g butter, melted
100ml milk
175ml full fat Greek yoghurt
150g plain flour
1 tsp baking powder
150g ground almonds
200g Amarena cherries
flaked almonds

1) Preheat the oven to 180 degrees centigrade. Line a 12-hole muffin tin with muffin cases

2) Mix the melted butter together with the sugar, vanilla extract, egg, milk and yoghurt.

3) Sift the flour and baking powder together then mix the flour and almonds into the liquid ingredients. Mix well until everything comes together then stir through the chopped cherries.

4) Divide the mixture between the muffin cases – just over one large tablespoon for each case. Sprinkle each one with a little extra sugar and some flaked almonds.

5) Bake for about 20 minutes or until a cake skewer comes out dry.

For yet another year we have chosen panettone from Gilber in Turin. They have been making Panettone since 1965 and each Christmas we have nothing but praise from everyone who tastes their wonderful products.

Gilber is definitely an artisan producer and as is often the case in Italy, all the family is involved. They have two loves in their lives – Panettone and Football (Torino fans) and they are happy to discuss either for hours!

Marrons Glacés are candied chestnuts, originating in the area around Southern France and Northern Italy.

Why not have a look at our online shop?

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As well as the usual Panettone Classico, this year we have quite a few different speciality cakes for you to consider.

We have panettone from Piemonte; they are notable for its hazelnut and almond crust. We have chocolate pannetone, gianduja panettone and even an alcoholic Zabaglione panettone (pictured).

Or as an alternative why not go for a Pandoro or maybe the Tuscan cakes – Panforte & Panpepato.

To see our range of Panettone, Chocolates and other Italian Cakes Click Here ………….

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Whether or not we have stumbled across the next “must have” trendy item we don’t know, but they are both stylish and useful and a really great gift to give.

Click here for more details: Slate Blackboard

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For more information please click here: Chocolates

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]]> http://www.justsoitalian.co.uk/blog/index.php/italian-deli-online/italian-chocolates/feed/ 0 http://www.justsoitalian.co.uk/blog/index.php/italian-christmas-hampers/christmas-hampers-2011/ http://www.justsoitalian.co.uk/blog/index.php/italian-christmas-hampers/christmas-hampers-2011/#comments Tue, 22 Nov 2011 15:41:05 +0000 tony http://www.justsoitalian.co.uk/blog/?p=670 Our full range of Christmas Hampers is now available online. Check out our Italian Food Hampers for more details.
 

You can either choose one of our pre-made hampers, or alternatively you can ‘Create Your Own’ from our huge range of Italian products. They really do make the ideal gift for anyone this Christmas.

It is made with parsley, anchovies, tuna, eggs and capers and is a traditional accompaniment to mixed boiled meats in Piemonte.  It’s also delicious spread onto steamed fish or add a dollop to your fishcake mixture for a bit of a kick.

 
The best quality wild cherries are selected, stoned and candied in amarena cherry syrup.
 

As well as being delicious with vanilla ice-cream, these amarena cherries are great baked into cakes and muffins.
 

Don’t waste the syrup either: mix it with Prosecco for a tasty aperitif, or with sparkling water for a refreshing drink.