February 2015 archive

Marocchino Coffee


One thing that I just can’t give up is coffee. Sadly up here in Finland, finding good coffee (and at a reasonable price!) is not as easy as it would be in Italy. Probably the place where it’s easiest to encounter it is Lidl. There, once in a while, they have some offers from other countries and, when it’s Italy’s turn, Lavazza grain coffee can’t be missing.

Marocchino coffee is a coffee drink born in Piemonte, the northwest Italian region where I’m from. Of course there are endless varieties and recipes of this delicious coffee drink. Here I’m going to share with you mine.


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  • Espresso coffee
  • Heavy cream
  • Nutella or halzenut cream
  • A pinch of vanilla sugar
  • Cocoa powder


  • Prepare the espresso (1 espresso mug per person)
  • Whip the cream with the vanilla sugar
  • In a glass, put a tablespoon of Nutella
  • Add the coffee in the glass
  • Add two full spoons of whipped cream
  • Sprinkle with cocoa powder

Personally, I don’t like to sugar the coffee. I find that the sweetness of the cream and the Nutella create a perfect contrast with the bitterness of the coffee :)


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rsz_dsc_0011C’è poco da fare, il caffè è una cosa a cui non riesco a rinunciare. Purtroppo quassù non è cosa immediata trovare del buon caffè italiano (ad un prezzo ragionevole). Il posto in cui è più probabile incontrarlo è sicuramente Lidl, dove ogni tanto hanno delle campagne con prodotti provenienti da altri stati e, quando è il turno dell’Italia, solitamente il caffè in chicci Lavazza è presente.

Da buona piemontese, il marocchino è una forma di caffè che amo tantissimo. Ovviamente, ne esistono infinite varianti. Oggi vi propongo la mia. (more…)

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Finnish moose snack

A typical finnish snack could easily include smoked moose meat.


Smoked meat exists since the mists of time. Thanks to this process, meat had the possibility to preserve itself for longer time and could be transported during trips as a energy charger.

If you have the chance to come up here, don’t miss the opportunity to have a snack that includes a soda bread (with integral and rye flour), butter, some arugula leaves, aged Cheddar cheese and some tasty slices of smoked moose!


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Rotorua, la città in fumo


Lo strano posto sembra avvolto nella penombra, nella nebbia, nel fumo. In un’atmosfera un po’… Fantastica? Surreale? Mistica?


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Merenda finlandese all’alce

Una tipica merenda finlandese potrebbe facilmente prevedere carne affumicata di alce.


La carne affumicata esiste sin dalla notte dei tempi. Grazie a questo procedimento, infatti, la carne aveva la possibilità di essere mantenuta più a lungo e poteva essere trasportata durante viaggi come ricarica di energia.

Se passate su per di qui, non potete mancare una merenda che includa un panino con pane di soda (con farina integrale e di segale), burro, qualche foglia di rucola, formaggio Cheddar stagionato e delle gustose fette sottili di alce affumicata!


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Polar sunrise

The beautiful thing about those endless Finnish winters (especially in the northern part of the country) is that you don’t need to wake up early in order to admire the sunrise. Besides, seeing the sun in wintertime is so rare, that when you actually see it you appreciate it more than ever before, more than you’ve ever understood.

So here is what sunrise mean during a finnish winter in the city of Oulu (where I am nowadays based):

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Alba polare

La cosa bella degli inverni lunghi in Finlandia (sopratutto al nord) è il fatto che non è necessario svegliarsi presto per gustarsi quella cosa meravigliosa che è l’alba. Inoltre vedere il sole in inverno è cosa talmente rara che, quando lo si scorge, lo si apprezza più di quanto non si abbia mai fatto prima, più di quanto non si abbia mai capito prima.

Ecco cosa cosa significa alba durante un inverno finlandese nella città di Oulu dove attualmente vivo:

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Interrail: Budapest

We are almost at the end of this unforgettable trip around Europe with Interrail. Next (and last) city we visited was Budapest. The journey from Vienna is very short, little bit more than two hours. Besides, the connections between the two cities are very frequent, so if you are staying in Vienna you can easily have a one day trip to the Hungarian capital, or vice versa. The arrival at the railway station already preannounced the success of our staying. The beautiful and majestic Keleti railway station was built in the years 81-84 of the XIX century and looks like this:


The two imposing statues you see in their niches are respectively James Watt and George Stephenson, inventors of the steam engine and of the first public inter-city railway line in the world to use steam locomotives.


Budapest offers a infinite variety of attractions and we just saw a few of them. Anyways, something that didn’t pass unnoticed was how much the city teems with history and culture.

Every alley, every crossroad, every building has its own characteristics that makes it unique. This gives to the city a dynamic appearance that doesn’t really give you time to bore. Budapest’ architecture surely remember us Vienna’s.

What’s peculiar in this city is that it allows you to take a leap in the past aristocracy without having to empty your wallet! Who has never dreamed, at least once in a lifetime, to drink coffee in a place like this?


Well, in Budapest you actually can! For the Hungarian capital, coffee places had a key role in the first decades of the past century. Then, coffee shops had proliferated so much that the city counted around 500 of them. They were used as a meeting place for artists, writers and poets. Ink and paper were for free and they could enjoy the “writer’s menu”, that included bread, cheese and small cuts, at a discount price. In short, coffee houses were the heart of the city, of its culture and gossip. Sadly, the majority of them were destroyed during the World Wars. Some of them, though, were faithfully rebuilt giving us the opportunity to take a look at the glorious past of this city.

That is the case of the Centrál Café, working again since 1999.

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This was our breakfast in the Centrál Café with delicious local cold cuts. Very nice service, splendid atmosphere and honest prices! Surely advised!

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An unforgettable place Downton Abbey style that you’ve just got to see is the New York Café, on the ground floor of the New York Palace.



This majestic palace was built toward the end of the XIX century. The World Wars weren’t merciful with the Palace. After those dark years, one of the most prestigious palaces of the city wasn’t more than a ruin. It was only in 2001 that the Italian Boscolo Hotels decided to invest in it and since 2007 the palace glows in all its original glory. In 2014 this historical building celebrated its 120th anniversary. New York Café doesn’t think about modesty when it calls itself “The most beautiful cafe in the world”. Well, how to say otherwise?

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After some luxury, let’s take a look into the Great Market Hall.

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This beautiful building is the heart of the Hungarian culture. There you can find whatever you expect from Budapest. The building has 3 floors: the basement, the ground floor and the first floor. In the basement you can find fish, spices and the biggest variety of pickles you’ve ever seen (Hungarians are masters in preparing them).

255In the ground floor genuine, fresh and local food will be waiting for you.


The first floor is the floor of the handicrafts and of the local “fast food”. There you’ll see beautiful crochet fabrics, an endless quantity of other souvenirs and local food that you’ll be able to eat directly there. We highly recommend this deliciousness: lángos. Lángos is a fried paste covered with everything good your mind can make up. In our lángos there was vanilla sauce, walnut powder, Nutella and strawberries.



There are sooooo many things we did not do and did not see in Budapest and surely we would have liked to get to know it better if only we would have had more time. We were enchanted by this city so rich of history, culture, tradition, delicacies and beauty. A city that knows and appreciate itself exactly the way it is.

Before letting you go, still some pictures from Budapest!

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Hungarian pastry.

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This is what you can eat in a common Budapest restaurant: cheese soup, garlic-crusted chicken and one of the biggest hamburger ever. Tasty food at a good price.

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Budapest’ second railway station: Nyugati.

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In conclusion, Budapest is a city that I personally loved a lot and I really hope I could make you grasp the splendor of this capital!

Note: if you’d like more infos about Budapest cafes and many other things take a look here

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Orange pineapple sorbet


The idea for this sorbet comes mainly from two reasons: my wisdom tooth is growing and aching like crazy so, therefore, the days when I can eat only smoothies, cream soup and other blended stuffs come. In one of those days we decided with Klapsu to try to make a homemade sorbet. Actually it was way easier than we thought! And Klapsu’s opinion is that our sorbet is the best he has ever tasted. This recipe is not only husband-tested, but also Finnish friends tested that enjoyed it very much regardless the cold super cold, slippery and cloudy day in which they ate it!


Preparation time: 15 min

Cooling: 3/4 hours (depending on where you live and in which season you are living!)

Total time: 3 hours and 15 min


Serves: 12 people (regular portions)


  • 600 ml of water
  • 200 g of caster sugar
  • 200 g of brown sugar
  • 1 tbs of vanilla sugar
  • 300 ml of milk/almond milk/soya milk
  • half pineapple
  • one orange


  • Place in a pan the water and the sugars and make them boil, mixing once in while.
  • In the meantime, blend the pineapple and the orange together till they become a smooth pulp.
  • When the syrup will boil, take it away from the heat, add half of the pulp and let it cool (Here it can be a pretty fast process since nowadays it can be -20 outside!).
  • When the mixture will be cold, add the rest of the pulp, the milk, mix it well and put the pan directly to freezer. From now on the instructions will be different depending on when you want to enjoy your sorbet.
  • If the answer is “as soon as possible”, then every half an hour you’ll have to mix it and put it back in freezer, so that it’ll solidify in a homogeneous way. Instead, if you’re planning to eat it the following day/days, everything you’ll gave to do is to forget about it until 45 min before serving time. Then, you’ll put the pan in refrigerator.

Simple, but so tasty!

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Sorbetto di ananas e arancia


L’idea per questo sorbetto è nata principalmente da due ragioni: il mio dente del giudizio sta crescendo e fa un male cane e, di conseguenza, capitano quei giorni dove posso mangiar solo pappine, pappette, frullati e simili. In uno di quei giorni , con Klapsu abbiamo deciso di provare a realizzare un sorbetto da noi. E in effetti è stato più semplice di quanto pensassimo! Modestia a parte, Klapsu l’ha definito il sorbetto più buono che abbia mai mangiato. Non solo la prova marito è stata superata, ma anche la prova amici finnici che l’hanno apprezzato molto nonostante la fredda freddissima, scivolosa e uggiosa giornata! (more…)

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