Brunch has the glamorous soul of a person who sleeps fashionably late and the curious spirit of someone who adores sampling a little of this dish and a little of that one. That’s why we love to “do” brunch. It stretches the time between waking up and lunch, and allows for the delight of talking with our dining companions in that special late morning calm. Inspired by the offerings of the classic American brunch, we collected some Italian dishes and recipes perfect for filling that empty spot between breakfast and lunch. Enjoy!
Coffe
Let’s make espresso using a moka pot. To lure all brunchers with its aroma, start the coffee brewing when everyone is already at the table and let it bubble a few seconds before turning it off and serving it in small cups. If you don’t have demitasse cups, you can use shot glasses.
Juice
Freshly squeezed, please. Make juice with Arancia Rossa di Sicilia IGP oranges grown in the Italian provinces of Catania, Enna and Siracusa on the land adjacent to Mount Etna. You can choose from the moro (red-fleshed like a blood orange), tarocco and sanguinella varieties to discover the surprising sweetness of a volcano that imparts something special to the products grown near it.
Eggs
Not scrambled, only fried. This way of preparing eggs may seem simple, but it is successful only if the white solidifies uniformly and the yolk remains soft. Put a pat of butter in a pan and, when it melts, gently place a fresh egg into it – easy now, don’t break the yolk. Cover the pan, cook the egg for a couple of minutes and serve it hot.
Bread, butter and jam
For Italians, this is the perfect thing for breakfast, afternoon hunger pangs, and even secret midnight snacks. It’s also perfect at brunch. Use bread as fresh as possible, a little butter and some jam. With cherry preserves, it’s to die for.
The cheese board
Where there is jam, there should also be cheese. Cut pieces of cheese into single portions ahead of time and served them on a wooden cutting board, they can be enjoyed with honey or various jams. For brunch we recommend a cheese board with Fontina, DOP Grana Padano, Parmigiano Reggiano DOP, semi-seasoned pecorino and gorgonzola. In addition to honey and jams, you can serve cheese with sweet fresh fruits like grapes and figs, depending on the season.
Torta caprese
Chocolate is always a good idea, and Italians love it in one of the best and simplest cakes in our tradition. Invented on Capri Island, the caprese cake made with cocoa and almonds. It will win you over with its thin outer crust and soft dark heart that’s practically melting to be in your mouth.
Sbrisolona
It may look like a crumble, or even a cookie, but it’s actually a cake. This classic of Lombard cuisine is simple – and simply decadent. Here’s the classic recipe, and you won’t regret it.
Savory Pie
For brunch, we like to make this with tomatoes. Fresh tasting, flavorful and perfect served in thin wedges just like a classic sweet pie.