Happy Ferragosto, to Everyone from Cooking Vacations!

Ferragosto! Non si tocca! ~ Ferragosto! Don't touch it!

Ferragosto is THE Summer holiday in Italy and it's a day that is sacredly observed from the florist to the butcher.

Originally a holiday for Emperor Augustus, along with most of the month, Feriae Augusti commemorated the gods and the hard work of the harvest season. August 15 also holds a special meaning in the Catholic Church, reserved to honor the Assumption of Mary into Heaven. Often times the date even coincides with the Perseid meteor shower.

With so many reasons to celebrate there area also many ways. Each town has its own events such as a parade, concert, or firework show. Many Italians chose to leave the city all together to enjoy a big family meal al fresco in the countryside or spend a day sunbathing on the beach.

While not everyone is lucky to be off Ferragosto most can take a little time to raise a glass to the last weeks of summer and perhaps catch a glimpse of a lucky shooting star.

Try those peak-of-the-summer peaches in this perfectly peachy sweet in honor of Ferragosto!


Semifreddo Alla Pesca E Menta ~ Peach & Mint Semifreddo

3 Eggs
1 cup Sugar
1 1/4 cups Mascarpone Cheese
2 1/2 cups  Whipped Cream, soft peaks
2 large Peaches, peeled and remove pit
10 Mint leaves
1/2 cup Vodka (optional)
Honey

Separate egg whites from the yolks. Reserve egg whites for later use. Whip the yolks with 1/3 cup of sugar. When creamy and light in color, add the mascarpone and beat for 10 seconds or until combined.

With a food processor puree the peaches with the mint leaves and vodka until smooth.

Add peach and mint puree to the mascarpone mixture, then fold in the whipped cream carefully so to not deflate.

In a separate bowl, whip the egg whites with the remaining sugar (2/3 cup) until stiff peaks. Add this to the mascarpone mixture, folding in gently so to not deflate.

Place in molds and chill in the freezer for a least 1 day. Unmold when ready to serve and drizzle with honey and garnish with a sliced peach.

Gelato for Lunch?

Sure, why not? Italians do it all the time! Gelato is the perfect cool treat to break the heat. Under the scorching midday sun it's very acceptable in Italy to trade in your fork for a spoon. It's not uncommon for Italians to have 2 sometimes 3 gelatos in a day. In the evening the ritual passegiata or stroll with a cono in hand is a must. Families, couples, and friends come together in the evening to just wonder up and down the main street on their way to the gelateria. Gelato and summer go hand in hand and with less fat and calories of regular ice cream you don't have to feel bad about that second...or third scoop!

Gelato is regularly eaten in a cone or cup but it's also found its way in other delicious treats. The simple espresso is revamped with a dollop of gelato called an affogato. In Sicily, take a bite into your gelato with a warm brioche typically eaten in the morning. Adds a whole new meaning to the breakfast sandwich!

Try making your own gelato treats with our recipe below or stop by our kitchens and we can teach you how La Dolce Vita, Dessert & Pastry Making in Positano. Call us today to learn more!

Gelato Alla Crema ~ Italian Creamy Ice Cream  

Serves 12

3 cups Milk

1 1/4 cup Sugar

1 Vanilla Bean

1 1/4 cup Heavy Cream

8 egg yolks

Blend eggs with sugar. In a pot, bring the milk, vanilla bean and heavy cream to a boil.  Add in the egg-sugar mixture and cook on the stove on a very low flame.  (Temperature of this mixture should not exceed 205 F or else the eggs will scramble). Place in ice cream machine.

Note:  This is the basic recipe for “gelato”.  The “flavor” of the ice cream is determined by what ingredient you add to the milk-cream mixture.  For instance, vanilla bean, chocolate, coffee, tiramisu should all be added when you bring the milk and heavy cream to a boil in order to get that particular flavor.