New collection Ultralight: the superlight glasses designed by Federico de Majo.
Mouth blown and handcrafted, the Ultralight collection is realized in finest crystal glass, a material chosen by Zafferano for its peculiar characteristics of resistance, transparency and return quality.
Particular attention has been paid to the shapes, studied for each type of wine: white wines, red wines, young and important wines, aromatic wines, spirits, spumanti and champagne. Most of all, however, it is the lightness of the glass worked by hand with a technique of the greatest quality and the original rim facilitating the approach when drinking the contents of the glass that go to make these wine glasses a unique product of excellence.
The meticulous attention applied to the shapes in this collection, and the virtually maniacal search for lightness have endowed these excellent glasses with an exceptional quality.
The shapes have been studied for each wine while the common denominating factor of these ultralight glasses consists in the rim which provides a smoother approach to the liquid.
As such, white wine, red wine, important reds, aromatic and distilled wines, spumanti and champagne can all be enjoyed with the usual delight but with the added element of the surprising ‘agility’ of the glass which
makes the tasting such a unique experience.
Probably the lightest glasses for tasting ever made, these have been designed by Federico de Majo who, once again, has shown his extraordinary passion and skill in searching to create something simply beautiful.
If you’re looking for the fluffy, perfect vanilla-scented cake your grandma (and mine) used to make, this recipe for Hot Milk Cake is definitely the one. Made with scalded milk, this lovely, old-fashioned cake is soft, sweet, and absolutely foolproof.
Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired.
Chocolate Hot Milk Cake: Add 1/4 cup of your best cocoa powder, and use scalded chocolate milk to the batter for an ethereal chocolate cake that’s just as easy to make.
Almond Hot Milk Cake: Add almond extract in place of the vanilla and top with slivered almonds.