Ingredients for the cake-
4 eggs
1 bustina vanilla - or a pod
1 rind from a lemon
300gr sugar
100ml sunflower oil
150ml milk
100ml vermouth white
100gr cornflour
400gr 00 flour
16gr raising agent for sweets
Ingredients for the icing -
250gr icing sugar
1 egg white
(add droplets very slowly of water to thin out if its too thick)
WATCH INSTAGRAM REEL FOR METHOD
Ingredients -
Large baking tray (big enough to fit a whole Pandoro sliced)
1 Pandoro
3 cups cream
4 cups milk
5 eggs
3/4 cup sugar
Vanilla (bustina, pod or essence)
About 100gr butter (chopped and placed on top before baking)
Cook on 160c for an hour
Watch instagram reel for method click here
Termoli, Molise, Italy (Pic credit The Little Italian School)
Author: Anna Wolf
In Italy, people speak Italian – obviously, this is nothing new to you. And as an Italian enthusiast, you have probably also been told that there are an infinite number of regional and local dialects spoken all over the peninsula. But did you know that there are 12 (!) distinct languages other than Italian that are historically spoken in different corners of Italy?
There is for example Ladin, Franco-Provençal, or Catalan. In fact, as you can see on the map, Italy’s linguistic diversity resembles a disorganised patchwork of different language groups, spread all over the peninsula. It is estimated that in total about 3 million Italian citizens speak a so-called historic minority language.
As a lover of Italian language, you might want to practice your newly acquired Italian skills and travel to some Italian destinations. But if you go to Aosta, Sardegna or the Dolomites, you will be surprised to hear locals greeting you with: “Bonjour!” (French), “Ajò!” (Sardinian) or “Bun dé!” (Ladin) instead of the classical “buongiorno” that you would expect.
Italy’s linguistic minorities differ considerably from each other, in the numbers and in the way they are taught at school. For instance, while the German-speaking minority in the North, located in South Tyrol/Alto Adige, continues to have a stable number of speakers (approximately 360.000) and enjoys an elaborate protection system with German language schools, some smaller language groups such as the Croatian minority in Molise lack support and numbers are continuously decreasing.
But why do those communities within Italy speak these different languages, you are wondering? Well, historians will tell you that Italian has not always been the majority language of Italy. Back in time when Italy unified as a state (1861), all those culturally diverse regions were integrated into the new nation state. During the first decades after the unification, through the new school system, the population was educated in Italian – which then was a foreign language to many of them. A famous saying of those times was, “Fatta l’Italia, bisogna fare gli italiani!” (Having made Italy, we now have to make the Italians!).
The historic reasons why those different language communities were living on the peninsula are various: In the south, the Arbëreshë, were descendants of Albanian populations that had migrated there in several waves, starting in the 15th century. Even earlier, Greek populations had settled in Calabria and Puglia, where they continued to speak the “Griko” language. In the north, new linguistic groups became part of Italy as a result of the unification wars and of WW1: the French and Franco-Provencal speaking minority in Aosta, as well as the German speaking minority in South Tyrol and the Slovenian speaking minority in the region around Trieste. After WW2, Italy recognised the linguistic minorities present on its territory in its 1948 Constitution and committed itself to protect them.
So, the next time you meet an Italian person, you might ask them, if they by chance also speak a minority language. Maybe you will be surprised. Anyways, now you know how rich Italy’s linguistic diversity is - and that people in Italy do speak Italian… but not only! (~520 words)
Ingredients -
1 large bowl to add everything and combine and a large pie tin
About 5 sheets of puff pastry
1 leek (fry and place in your bowl)
1 egg
About 2-3 bunches of chard (boiled, drained, chopped and put in bowl)
500 gr of ricotta
3 tablespoons grated parmigiano (or grana padano - or anything you like really)
1 packet (180gr) fetta cheese (not traditionally Italian but you can subsitute with mozzarella if you prefer)
Salt and pepper to taste
Combine all ingredients. Place the puff pastry in your tin. Pour the mixture into the tin and bake in about 200c fan forced oven until the pastry is golden.
Buon appetito!
Click here to watch the instagram reel
2 cups of cream
1 cup of milk
1/4 cup sugar
grated orange zest (1/2 orange)
Whisk 2 egg yolks and 3 whole eggs
1/4 cup sugar
Drop of vanilla essence (or a pod or a vanillina satchel)
Poor the hot cream mixture into the egg mixture and stir.
Strain the mixture and then pop into small bowls in a tray lined with some water in the over on 170c for half and hour
Squeeze the juice of the orange you used in a pan with a few tablespoons of sugar and a dash of tripple sec and boil until it thickens a bit then put it on top of the cooked creme caramel once cooled.
Watch the video reel here https://www.instagram.com/p/Cwo-KEYvbRZ/
Writer Grace Flynn
As an Australian, I was quite surprised to learn that the unofficial dinner time in Italy sits somewhere between 8pm and 9pm. This was especially puzzling to me considering the rather unfortunate scoff-a-sandwich-at-your-desk lunchtime ritual so many of us Aussies partake in. How can Italian’s stave off hunger until close to what may or may not be my unofficial bedtime? The answer would be aperitivo.
Along with honouring lunch or ‘pranzo’ as the main meal of the day, one of the key ingredients to the Italian eating schedule is aperitivo. Derived from the Latin verb ‘aperire’, meaning to open, the ritual of a pre-dinner drink and snack is about opening one’s appetite up before dinner while enjoying the company of friends and family. Although it’s not an everyday event, aperitivo is always an option in Italy, taking place at around 7pm or 8pm and typically involving a bitter alcoholic beverage, like the popular negroni or americano, alongside olives, cheeses, meats and bread.
Of course, the best way to learn anything is by doing. So, if you’re looking for the best joints in Perth to dabble in the age-old practice of the Italian aperitivo, we’ve got you covered.
La Sosta
Fremantle’s La Sosta has long been a favourite spot for Italian cuisine, boasting fresh homemade pasta dishes, authentic antipasti and an extensive wine list. Meaning ‘stopover’, La Sosta is certainly a top place to stop by for an afterwork drink and nibble, Italian-style. Staying for a full meal is also a good idea. Since opening in 2012, the family-owned restaurant has expanded over two levels and features an Insta-worthy alfresco dining area overlooking the city streets.
Source La Sosta Facebook
Mummucc’
Offering delectable Italian fare, an exceptional wine list and the best martini Tania has ever had (which is no small feat!), Mummucc’ is easily one of the best spots to aperitivo in Perth. Opened by Tania’s good friend Tania Nicolo alongside her partner Ryan Bookless, the elegant wine bar is situated just a stroll away from the couples’ popular pizzeria, Monsterella. Oh, and in case you didn’t know, Mummucc’ (pronounced ‘ma-mooch’) is Abruzzese dialect for ‘dearest mother.’
Source Mummucc’ Instagram
StreetFood dal Porco
This Beaufort Street beauty is being hailed as one of Perth’s most authentic Italian trattorias. If you’re looking to indulge in some proper Italian charcoal barbequed meats like ‘Bistecca alla Fiorentina’ , arrosticini, and mouthwatering crostini alongside your favourite birra or vino (StreetFood is BYO only), look no further
Source Streetfood Dal Porco Facebook
La Madonna Nera
Led by Fiona Di Lanzo, La Madonna Nera is a cosy Italian wine bar situated on Scarborough Beach Road in Mount Hawthorn. Showcasing native Italian varieties as well as Australian drops, La Madonna Nera’s wine list is sure to impress, along with its contemporary Italian menu.
Testun
Brought to Mount Lawley by the owners of well-known Italian trattoria Threecoins, neo-Italian osteria Testun is sure to surprise with its inventive menu and bold interiors. Located on Beaufort Street, the wine bar offers classic aperitivi like limoncello spritz, vermouth and olio martini, making it a great spot for Italophiles to enjoy a Friday bevvy.
Source Testun Facebook
Pic Source - The Little Italian School (Pietracatella , Molise)
Grace Flynn- freelance writer
To a non-native speaker, the English language can sound like a string of riddles and strange phrases. But idioms like ‘beating around the bush’ and ‘sitting on the fence’ are linguistic common ground; they’re a creative and interesting way to express yourself founded on a shared cultural history. And when it comes to learning a new language, they’re one sure way to achieve fluency and sound like a native speaker.
While there are plenty of English idioms that Italian use (translated, of course), the Italian language has plenty of its own. You may have heard of some already like ‘in bocca al lupo’ which is used to say good luck but actually translates to ‘in the mouth of the wolf’ with its origin in hunting. Many will reply with ‘crepi’; should you end up in the mouth of the wolf, may it die.
If you’re looking to level up your Italian, sprinkle some of these classic idioms into your conversations and Bob’s your uncle or Roberto é tuo zio.
1. Non vedo l’ora
Rather than saying ‘non posso aspettare’ for ‘I can’t wait’, opt for ‘non vedo l’ora’ which translates to ‘I don’t see the hour.’ Per esempio (for example), a sentence that always holds true: ‘non vedo l’ora di prendere il gelato.’
2. Che palle!
This translates to ‘what balls.’ Say you’re stuck on the Mitchell Freeway in peak hour traffic or your local café has run out of your favourite pastry, you’d have every right to utter ‘che palle.’
3. Buono come il pane
What’s better than bread? Niente (nothing), I tell you. That’s why this expression, which translates to ‘good as bread’ is sure to flatter someone. If you think someone is particularly kind, generous or is just a ‘good egg’ as English-speakers would say, you might like to say, ‘Matteo é buono come il pane’ or ‘Francesca é buona come il pane’.
4. Avere la luna storta
If someone’s sulking or is in a bad mood, you might hear the rather poetic phrase ‘ha la luna storta’ which translates to ‘you have a crooked moon.’
5. Conosco i miei polli
A personal favourite of mine is ‘conosco i miei polli’ which translates to ‘I know my chickens.’ If you seem to know a person to the point you can easily predict what they’ll do, you might tell someone ‘conosco i miei polli.’
6. Perdersi in un bicchier d’acqua
The Italian equivalent for making a mountain out of a molehill is ‘to lose yourself in a glass of water.’ If someone’s unnecessarily stressing out, you might say ‘non perderti in un bicchier d’acqua, andrá tutto bene.’
7. Non mi rompere le scatole
If someone’s getting on your nerves, the Italian idiom ‘non mi rompere le scatole’ is perfect for conveying your annoyance. Meaning, ‘don’t break my boxes’, the expression also has some more colourful variations including ‘non mi rompi le palle’ which I’m sure you can translate by referring to idiom number two.
Image Source - The LIttle Italian School (Molise, Italy)
Ingredients -
8 large lemons (washed and dried)
1 litre pure alcohol (if you can’t find pure alcohol you can use vodka but use half the amount of water)
800 gr sugar
1 litre water
Method -
Peel the skins of the lemons and soak in the alcohol for about a week or a little longer if you like. Once soaked, make the sugar syrup (water and sugar) and when it cools, add the lemon infused alcohol, bottle and store in freezer.
Here’s a video with the method
Ingredients -
350 gr arborio rice (put in a bowl topped with water and soak for 5 minutes before use)
300 ml bolognese sauce pre made
200 ml milk
250 gr mozzarella
50 gr grated parmesan
butter to grease pan and blotch the first layer
salt
pepper
Watch instagram reel here for method https://www.instagram.com/p/Chlg-T3laoJ/
I just adore a sweet (but never too sweet) Italian ‘colazione’ (breakfast) of a jumbo cup of ‘latte e caffe`’ (milk and coffee) and a huge dunkable ‘biscotto da inzuppo’ (dunking biscuit).
These biscotti are also great for afternoon tea if you prefer. I made these a little thinner than usual but you can cut them thicker no problem!
Ingredients -
3 Eggs
200 g Sugar
1/2 Grated lemon zest, or vanilla essence
80 g Milk
150 ml Sunflower oil
600 g 00 flour
1 bag instant yeast for sweets
(alternatively you can use self raising flour)
Watch the reel via instagram for the method. https://www.instagram.com/the_little_italian_school/
Cook on about 180c for 15-20 min
