Cornetto: the perfect add for your Italian breakfast!

Accompanied by a cup of coffee, the cornetto can’t miss in the Italian breakfast. This little dessert, whose shape resembles a crescent half moon, will be the perfect add for your breakfast.

If you are in Rome, what is the perfect occasion to visit the city and taste some Italian food at the same time? During our Bike tour, you can do it both! After tasting them, are you excited to bake your homemade cornetti 

A typical Italian breakfast: Cornetto and Caffè

A typical Italian breakfast: Cornetto and Caffè

Read on and follow these simple 9 steps. 

Ingredients for about 12-16 cornetti:

  • 350gr Flour 
  • 1tsp Salt 
  • 50gr Sugar 
  • 160ml Milk 
  • 15gr Fresh Yeast 
  • 250gr Butter 
  • 1 Egg 
Cornetto

Cornetto

Preparation: 

  1. In a capacious bowl, sift the flour, salt and sugar and form a fountain in the middle. Bring the milk to room temperature, melt the yeast into the milk and a spoon of flour, then let rest until some bubbles appear in the surface. Pour the milk in the bowl and mix until you form a soft dough.  
  2. Transfer the dough in a surface slightly dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it again into a recipient dusted with flour, cover it and let it rest in a warm space for about 1 hour, it has to double its volume. 
  3. Put the butter between two wrapping papers, stretch it out with a rolling pin and form a rectangular of 20x20cm. Preserve the butter into the refrigerator for later. When the dough has risen transfer it in a working surface (slightly dusted with flour) and form a rectangular of 40x12cm.  
  4. Lay the butter on the inferior part of the dough and fold the latter in order to completely wrap the butter. Seal well the borders using your fingers. Rotate the dough obtaining on the right the fold and and gently stretch it out into a rectangular with a side double in size respect the other. 
  5. Eliminate the remaining flour and fold it in 3 identical parts. Wrap it and put in the refrigerator for 20 minutes. 

    Homemade Cornetti

    Homemade Cornetti

  6. Take it from the refrigerator and do the same as above for a total of 3 times.  
  7. Cut the dough in two parts. Work each of them with a rolling pin and obtain rectangulars of 22x36cm each. Then cut the doughs and form triangles.  
  8. Starting from the larger side roll the triangles until you obtain half moons. Transfer the cornetti on a baking tray and paint them with a egg slightly beaten. Cover them with wrapping papers and let them rest for a night in the fridge.  
  9. The next morning, take them out and let them rise for about 45 minutes. Once risen, preheat the oven at 200°. Paint them again with egg and bake the cornetti for 15-20 minutes.

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A typical Roman pasta dish: Spaghetti Cacio e Pepe

Commonly and simply called Cacio e Pepe, this is a pasta dish typical of the Roman cuisine. In this simple dish you can find the majesty of Rome but at the same time a city which doesn’t forget the simplicity of its districts. As its name suggests, the ingredients are very simple and include only black pepper, Roman pecorino cheese and pasta.  

Numerous are the versions, original or revisited, that you can find in the city but each of them have one thing in common: they are the best you can eat once in Rome. 

pasta cacio e pepe

pasta cacio e pepe

How to recreate the recipe at home? 

Follow this simple steps: 

Ingredients: 

  • 320g spaghetti  
  • Q.s. black pepper in grains 
  • 200gr Roman pecorino cheese (to grate) 
  • Q.s. salt 

Procedure: 

  1. First of all, grate the pecorino cheese and then boil water in a saucepan and finally add salt to it as much as you want. Now you can cook the spaghetti.  
  2. In the meantime, put the black pepper on a cutting board and squach them with a pestle or a grinder. In this way, the pepper emanate more its aroma.  
  3. Pour half of the black pepper into a nonstick and wide pan, toast them at low heat while kniding them, then blend with some of the cooking water used for the pasta.  

    A typical Roman pasta dish

    A typical Roman pasta dish

  4. Drip the spaghetti (keep aside the cooking water used), pour them into the pan and continue the cooking with the seasoning.  
  5. Move them continuously with pliers and add some water if needed to proceed with the cooking of the pasta.  
  6. While the pasta is finishing its cooking, pour half of the pecorino cheese in a bowl and add a wooden spoon of cooking water to the bowl. 
  7. Knid energetically with a whip. Add the remaining cheese, keeping a little part for the final seasoning. 
  8. If needed add some water in order to obtain a cream with the right consistency and without clumps. 
  9. Turn off the flame of the pan with pasta and pour the cheese cream while kniding continuously the spaghetti. Pour also the remaining cheese.  
  10. Now serve the spaghetti cacio e pepe and savour it with all its cream. 

Suggestion: it is suggested to consume the dish immediately and avoid any type of conservation. 

Cacio e Pepe

Cacio e Pepe

If you are pasta lover, you can’t miss to taste it at least once. This is the perfect occasion for you: join the Afternoon Food Tour with Beer Tasting in Rome 

A real example of the classic Italian pastries: Cannoncini

To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.

The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.

The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.

Cannoncini

Cannoncini

Here below how to create your homemade cannoncini: 

Ingredients for 13 cannoncini:

  • 230gr ready puff pastry
  • 1 egg
  • Sugar q.s.

Ingredients for the filling:

  • 250ml milk
  • 3 egg yolks
  • 25gr fine-ground flour
  • ½ vanilla pod
  • 75gr sugar

To garnish:

  • Nuts grain q.s.

Preparation of the wafers:

How to shape

How to shape

Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.

Preparation of the filling:

Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.

To finish:

Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.

Different toppings - Sicilian Cannoli

Different toppings – Sicilian Cannoli

Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.

Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.

Where can you taste them? Come to Milan and join our incredible Food Tour!