« annuncio / announcement: My Legume Love Affair #66 | Main | casseruola di uova e formaggio con verdure / egg and cheese casserole with vegetables »

December 03, 2013


Feed You can follow this conversation by subscribing to the comment feed for this post.


Ciao carissima e grazie per il tuo contributo! A presto, Ivy

Simona Carini

Prego, Ivy. Piacere mio.

Frank @Memorie di Angelina

Sounds lovely, Simona! Pears and cheese are made for each other, of course...

Homemade quark sounds a lot like making homemade ricotta. Are there big differences?

Simona Carini

Thank you, Frank.
Yes, there are. Quark is made with milk heated to 86 F and to which lactic bacteria are added (and a tiny amount of rennet). The whole mass coagulates and the resulting curd is then cut and drained. Ricotta is made with sweet whey heated to high temperature. The whey proteins coagulate and form flakes that are scooped up and drained.
Your question made me want to find out how ricotta would perform in the recipe above, given its different composition and texture. When I make the experiment, I will let you know.


Ciao Simona, Avevo nominato il tuo blog come 100% affidabile ed avevo offerto la raccolta settimanale di tutte le ricette pervenute su questa pagina http://www.dolcesenzazucchero.com/la-raccolta-di-weekend-herb-blogging/. Un abbraccio e a presto! Ivy! Buon lavoro e un abbraccio!

Simona Carini

Grazie infinite Ivy!


Grazie Simona per essere passata da me e avermi fatto scoprire il tuo blog! Sto leggendo già da un po'e ho visto che anche tu fai il formaggio in casa!! Io ora mi sono presa una pausa perché non ho più molto tempo, ma ho intenzione di ricominciare presto, è troppo divertente e poi viene molto più buono di quello acquistato.Ti ruberò qualche idea! Sai che non conoscevo questo tipo di pere? in Italia non le ho mai viste, complimenti per la crostata, pere e formaggio insieme sono la fine del mondo! Saluti! Costanza

Simona Carini

Ciao Costanza e grazie. Che bello, un'altra appassionata di formaggi fatti in casa. Fammi sapere quando ricominci. Questa estate ho viste queste pere al supermercato a Perugia, ma non so quanto siano diffuse.


I just love the idea of the filling with Quark cheese. I made Quark cheese for the first time a few months ago when I made Sernik, polish cheesecake (http://www.196flavors.com/2013/02/06/poland-sernik/.) It was definitely an experience and I can't wait to try it again.

Your recipe is very original and creative. I love it! Ciao!

Mike, Member of the Jury of VeryGoodRecipe's December challenge

Davo Carool

My wife needs formaggio quark for a special anti-cancer diet. Is this chees easy to find and buy through out Italy?

Simona Carini

I am researching Polish cuisine for an upcoming event. Your Polish cheesecake sounds quite appealing.

Simona Carini

Hello Davo. I honestly don't know, since I have never looked for this cheese while in Italy. I'd say it is probably possible to find it, depending on where you are geographically (north or south, big city or small town). I would make a few phone calls to large cheese retailers, like supermarkets and see what they tell you.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook