Poor old Lom­bardy has no sea­coast. So she has to make do with some of the finest lakes in all of Europe. Its cap­i­tal Milan is Italy’s cen­ter of finance, fash­ion, and the media. Did we men­tion the region’s volu­mi­nous agri­cul­tural out­put? Expect to find fine wine and food in this lovely region.

Colomba Pasquale (Easter Dove) is a great yeast cake that ends up look­ing like a dove, espe­cially if you buy a mold. Among its ingre­di­ents are egg yolks, diced can­died orange and lemon rinds, milk and almonds. It’s a hands-on recipe, but if you’re lucky enough to live near a good Ital­ian bak­ery you may be able to buy it at Easter. Tra­di­tional wine pair­ings include fizzy or sparkling (the sparkling is more fun) Asti DOCG from the neigh­bor­ing region of Pied­mont, the nearby red or rose Mal­va­sia di Casorzo d’Asti DOC avail­able in a wide vari­ety of styles, and the Tus­can white Moscadello di Mon­tal­cino DOC. You won’t have trou­ble find­ing the Asti or prob­a­bly the Moscadello. No promises for the Malvasia.

Panet­tone is a clas­sic Ital­ian Christ­mas cake. The Lom­bardy ver­sion is said to be the best and the hard­est to make. To do it right, use baker’s yeast. Among the ingre­di­ents are egg yolks, melted but­ter, raisins (soak them and squeeze them dry), but­ter, and diced can­died orange and lemon rinds. Ital­ian bak­eries should carry this del­i­cacy at Christ­mas time. Sug­gested wine pair­ings include the red fizzy or sparkling Acqui/Brachetto d’Acqui DOCG from neigh­bor­ing Pied­mont (if you can find it), Asti, and Moscadello di Mon­tal­cino DOC.

Sbrisolona (Crumbly Cake) starts with white flour and corn­meal. Other ingre­di­ents include but­ter, white wine, choco­late, and can­died cher­ries. As its name indi­cates, make sure the dough stays crumbly. Slice while hot so it doesn’t break. Among the many rec­om­mended wine pair­ings try Colli Ori­en­tali del Friuli Picolit DOCG from the Friuli-Venezia Giula region of north­east­ern Italy, Vino Santo di Chi­anti Clas­sico DOC from Tus­cany, and the hard to find Raman­dolo DOCG also from Friuli-Venezia Giula. In spite of what you might think from its name, Vino Santo di Chi­anti is often white.

Tor­rone (Nougat) is a deli­cious candy made from honey, sugar, egg whites, pis­ta­chios, almonds and some other good­ies. This should be fairly easy to pur­chase. I’m told that Tor­rone keeps for a long time when wrapped in waxed paper or alu­minum foil. Don’t believe it. Enjoy with wine pair­ings such as Greco di Bianco DOC from Cal­abria, Moscato di Trani DOC from Apu­lia, or Vin Santo di Mon­tepul­ciano DOC from Tus­cany. This last wine may be white or red. At least the last two should be rel­a­tively easy to find.

The prin­ci­ple here is pretty sim­ple. The Drum is cut in half and mounted onto a steel frame. The fire is set in the bot­tom half of the drum, with the upper half act­ing as a hood, to pro­tect from the inevitable rain shower. The pig is mounted on a rotis­serie which is just a steel rod than spans across the cen­tre of the drum, over the fire.

Get­ting this right is all in the design and pre-planning. At the same time it’s impor­tant not to get too hung up on the details, you’ll be most likely work­ing with old scrap mate­ri­als, so inch per­fect dimen­sion­ing isn’t too impor­tant, you just have to make sure you under­stand broadly what your doing before you start cut­ting, then just get stuck in

Resource Author Fran­cisco Rodriguez Higueras
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