our favourite slow holiday hacks, better for us and our environment
Welcome to Dolcevia.com. We started this website in 2008 in Dutch for people who love Italy, however since then our interests have developed and our tastes have diversified. I guess we also needed a change and a chance to explore more of the world. This part of Dolcevia.com is therefore dedicated to slow travelling the world, the same travel principles just a larger scope and involving so many more people in our quest to take the mass tourism out of vacations.
Check out our latest recipes
Tarte de Mougins with black olives
This recipe is originally from Robert Vergier, the most famous chef from the Provence, who sadly passed away in 2017. His Michelin star restaurant in Mougins still exists but this aromatic savory pie is unfortunately no more on the menu. Delicious as an appetizer with an aperitif or as an antipasto, I make it at least once a year. When i recently made it for a group of Italian women, they kept asking me for the recipe, so it must be good. If possible use greek olives, which usually only sell with pits, so that's an extra quarter of an hour's work. Since I can't find Greek olives in Italy I use the spicy Taggia olives from LIguria. .
Rabbit stew with polenta and pomegranate
This dish with wild rabbit or hare is simple, incredibly tasty and very festive but it takes some patience. The polenta needs time to firm up so you can easily cut it into slices later.
Risotto Vernazzolana with basil and king prawns
This dish is inspired upon a basil infused green risotto I once ate at a seaside restaurant in Genoa called Santa Monica. I had a bunch of fresh spinach and a few prawns left in the fridge plus a beautiful bunch of freshly picked basil from the nearby town of Pra. I was afraid that the spinach may over power the basil, so I put some aside to decorate. The combination of fresh sweet basil with fresh spinach was actually much better than I had expected however adding the torn fresh basil leaves on top of the dish is an absolutely improved culinary experience. In fact, I think this may be one of my favourite risotto's ever with its bright green colour contrasted by bright pink prawns, I could even imagine this topped with a piece of salmon. Be sure to clean your prawns, remove the shell but leave the tail.
Hazelnut Cake (Torta di Nocciole)
Some recipes are handed down through generations, this is a perfect example a scrumptious cake that brings out the true flavour of the IGP Piedmont Hazelnut, Made without using any flour at all. also Available to buy at TASTËLANGHE Azienda Agricole in Piemonte.
The genuine recipe for Tiramisù
The story about the origin of the famous Italian dessert Tiramisu was first told to me by chef Celestino Giacomello of the famous hotel Gritti Palace in Venice. He also assured me that this dish is at least as authentic Venetian as a gondolier.
your Leftover panettone or pandoro can easily be used in an upgraded bread pudding. Although you can choose from a whole range of recipes for leftovers of Christmas, this budino is one of the best. A recipe from Anna del Conte. This delicious dessert is perfect after two or three days of intensive gourmet eating.