Panforte: Best Served in Slab Form

While we’re in Italy, Tizi accumulates treasures. Mainly chocolate. Over time we’ve put providers on our maps, in Rome, Florence, Siena, Venice. When we’re hanging out in San Marino and Pesaro, which is usually the case, her go-to place is Cioccolatteria & Confetteria Talmone. Now we have a new place, in nearby Fano.  But…, but… Continue reading “Panforte: Best Served in Slab Form”

For Dessert? Baked Pears

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This dish falls into the “life is short, eat dessert first” category. You could eat this dessert without feeling guilty. Poached pear and prunes.

We enjoyed this dish the other day in Rimini at La Marianna, a seafood trattoria. Pears and prunes are baked in red wine, with a couple cloves added. These looked like Bosc pears. They were baked whole, peel and all, then sliced for serving. We split one between us.

To add just a little guilt to this dessert, the pears came with a small dish of gelato on the side. The gelato was whitish–I’m guessing crema. My wife tilted the dish and drizzled a little of the wine-pear-prune sauce over the ice cream. She tasted it and gave it her O.F. (oh fuck!) approval.

Definitely try this at home.

http://www.trattorialamarianna.it