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Nonna’s chocolate cheesecake

May 19, 2011 by Christine No Comments »

All of us here in A Taste of Italy wish the very best to Inez with all of her future plans. We do promise, though, to keep posting recipes, restaurants and ideas on the blog.

My recipes come from my experience in Italy so they will tend to be basic Italian country farmhouse cooking. Italians love cooking and always eat in company. I hope you enjoy them!

My mother in law was over from Italy last week and spent most of the week making her fabulous chocolate and ricotta cheesecakes. They are amazing and I finally managed to get her to part with her recipe so I can share it with you all. Here it is:


For the base

400gr Plain flour,  2 eggs,  1 egg yolk,  170gr butter (I use low fat margarine),  150gr castor sugar,  7g fast action yeast (1 sachet)

For the filling

500gr soft ricotta, 150gr grated chocolate


Heat the oven to 150°C

To make the base, mix together all of the ingredients, kneading the dough by hand for at least 5 minutes. Set aside a third of the dough to top the cake.

Grease a 25cm flan dish and then sprinkle flour onto the greased dish. Roll out the remaining dough to about 1.5cm thick on a floured surface and use it to line the bottom of the flan dish.

To make the filling, simply mix together the ricotta and the chocolate to make a soft paste. Spread this paste onto the centre of the base trying to leave half a centimetre free at the edges of the dish.

With the dough which you had set aside, roll out sausages, flatten them and then prick along their length with a fork (this is to stop the top from rising). Use them to create a criss cross pattern on the top of the cake, tucking the edges between the filling and the side of the dish.

Bake at 150°C for about 40 minutes and then leave to cool overnight. 

We enjoyed it with a glass of Masetto Dulcis – an amazing sweet dessert wine from Cantina Endrizzi. This is one of their “Masetto” wines – a range which comprises Masetto Bianco (white), Masetto Nero (red), Masetto Dulcis (sweet) and Gran Masetto (the Great Masetto). They use recipes which have been handed down through the Endricci family over the generations and make any meal a very special occasion.



Sunday Business Post July 6(Ross Golden Bannon) about Thornton’s

July 7, 2008 by Christine No Comments »

Tantalising translation of skill at Thornton’s

Wine choice by Christophe Martiniere, Sommelier

His first choice was an astonishing Franciacorta brut ‘Saten’ ,Antica Fratta. Fresh, clean, crisp sparkling Italian wine with an almost unreachable note-the taste of clouds or spun gold perhaps!

Masetto Dulcis 2005, Endrizzi
An Italian sweety with some elegance which came into its own with the following course of scrambled eggs with black truffles and pepper and served in the egg shell

With a flourish, Christophe appeared with a wine from Switzerland by Martha and Daniel Gantenbein, Pinot Noir aus Flasch 2006. What could be matched with the magic of this jealously guarded Swiss wine?

Brancaia Il Blu 2001, La Brancaia
A sexy super tuscan bruiser

The cheese was beautifully matched by Gran Masetto 2004, Endrizzi! Made like Amarone with the dried grapes giving it that unique raisin note! (this was a mistake in the review of wine with Capannelle Solare 2001)

Compliments to Kevin, Christoph, Ken and all Staff of Thornton’s , for that fantastic revue!!

A taste of Italy staff