Photos and the City

Tag: sweet treat

  • O Dolci Mio!

    While I´m already busy and excited planning this years trip to Southerin Italy I realised there are still a lot of pictures from last year. To ease back into posting let´s start with something sweet. You can´t visit Naples and not try the huge variety of dolci: fruit tarts, sfogliatella, babà (for which I didn´t care that much, sorry about that Napoli), struffoli (didn´t try those), cannoli, granita and much more. A lot of the pasticceria offer miniversions of all the dolci, the best way to try everything without feeling too guilty!

    napoli, italy, food, dolci
    La Sfogliatella Mary – probably one of the most famous and most loved pasticceria. Located at Galeria Umberto.

    But just eat your way through the city, I don´t believe there is any place in Naples that won´t serve you delicious food and dolci!

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  • Froufrou

    One of the best things about winter? Sweet chestnuts! After I had discovered this delicious little sin called Mont Blanc in Paris last year I probably told all my friends about it and made them dream about it. Little did I know that Viennas K. & K. Hofzuckerbäcker Demel offers something similar, a friend of mine surprised me with the very frivolous Froufrou! Something new to dream about!

    demel, sweet treet, vienna, chestnuts marrons

  • Palatschinken

    This cruelsome heatwave has finally ended yesterday – one can breathe again – and start cooking again! Some days ago the postman rang twice and brought me this lovely and delicious suprise all the way from Salzburg: homemade apricot marmelade by Nonna Rosa. And in my books – apricot marmelade only meens one thing: Palatschinken!

    Palatschinken are the viennese version of the french crêpes made from egg, wheat flour and milk and rolled with jam or “Topfen” or nutella, icecream – whatever you like. I just love apricot jam. And as every other traditional viennese dish, the Palatschinken were imported from former Habsburger countries: Hungary, Serbia, Czech Republic…. they have slavic origins.

    For a vegan Palatschinke just use plantbased milk and flour, one may substitute the egg with some chia seeds, but it also works fine without. Or for a glutenfree one use buckwheat flour.

    And by the way they are also delicious as a savoury version with spinach and so on and on!

    Enjoy!

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