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Entrance to Le Paradis du Safran in the Ourika Valley, Morocco

Le Paradis du Safran · Ourika Valley, Morocco

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Places & Stories · Gardens & Culture

Le Paradis du Safran

A remarkable garden in Morocco’s Ourika Valley, created from one woman’s passion for saffron, nature and a different way of life.

Le Paradis du Safran in the Ourika Valley, Morocco
Ourika Valley · Morocco · Photography Alessandro Cipriano

Morocco has long been one of my favourite places in the world. I try to return whenever I can, sometimes for a holiday and sometimes combining work with pleasure. There is something endlessly fascinating about this country — from the Atlas Mountains to the sea, from the colours and spices of Marrakech to the souks, the food and, above all, the people one encounters along the way.

During a visit in 2017, we were introduced to a place outside Marrakech that has remained particularly vivid in my memory: Le Paradis du Safran, created by Swiss-born Christine Ferrari.

Gardens at Le Paradis du Safran in Morocco

A dream at the foot of the Atlas

Christine Ferrari left her former life in Switzerland behind and began an entirely new chapter in Morocco. What sounds romantic in retrospect was anything but an easy path. Establishing herself as a European woman with an ambitious agricultural project required determination, patience and an extraordinary amount of work.

Saffron became both her passion and the heart of the project. Over the years she transformed the land into far more than a saffron farm: a lush garden filled with aromatic and medicinal plants, flowers, fruit trees, herbs and olive trees.

Plants and saffron at Le Paradis du Safran Garden details at Le Paradis du Safran in Ourika

A garden for the senses

The pleasure of visiting Le Paradis du Safran is not simply learning about one of the world’s most precious spices. It is the experience of walking through the garden itself — discovering its plants, fragrances, textures and colours while the Atlas landscape forms the backdrop.

Around 20,000 square metres are devoted to saffron cultivation, while further areas are planted with aromatic and medicinal plants, flowers and fruit. During the saffron harvest, local Berber women traditionally join the work on the estate.

Botanical garden at Le Paradis du Safran, Morocco

Time well spent

I particularly enjoyed taking the time to explore the property, followed by a traditional lunch in which saffron naturally played its part: a classic tajine, a delicate soup and tea prepared with herbs from the garden and, of course, saffron.

A visit here should not be rushed. With the journey from Marrakech, time in the gardens, the introduction to saffron and a meal, it can easily become a half-day excursion. That is precisely part of its charm.

Some places stay with you not because they are grand, but because you can feel the passion with which they were created.

Le Paradis du Safran garden in the Ourika Valley Atmosphere at Le Paradis du Safran in Morocco

A little red gold to take home

Before leaving, it is difficult to resist taking a little of the garden home. Saffron and aromatic tea blends make particularly beautiful reminders of the visit — small traces of the colours and fragrances of the Ourika Valley.

For me, Le Paradis du Safran is one of those discoveries that makes travelling worthwhile: personal, unexpected and created with conviction.

Visit

Le Paradis du Safran

Douar Takaterete / Ait Touchente
Km 31, Route d’Ourika
42452 Ourika · Morocco

Tel. +212 6 28 79 69 79

info@paradis-du-safran.com

Official Website View Map
Da Cipriano · Alessandro Cipriano

From the Da Cipriano Journal

Places & Stories

Grand Hotel Fasano · Gardone Riviera · Lake Garda

Grand Hotel Fasano · Gardone Riviera, Lake Garda

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Places & Stories · Hotels & Stays

Grand Hotel Fasano

A timeless retreat in Gardone Riviera, on the shores of Lake Garda

Words & Photography · Alessandro Cipriano

Grand Hotel Fasano in Gardone Riviera on Lake Garda
Gardone Riviera · Lake Garda · Italy

For years, Lake Garda was a landscape I knew mostly in passing. It belonged to journeys south, to roads leading towards Verona and further into Italy. Only when I finally stayed on its western shore did I begin to understand the particular rhythm of this place: the changing light on the water, the quiet elegance of the old villas and the sense that life seems to move just a little more slowly here.

Gardone Riviera became our base, and Grand Hotel Fasano quickly became part of the memory of the lake itself. Set directly on the water and surrounded by mature gardens, the hotel has the kind of atmosphere that cannot be created through decoration alone. It comes from age, proportion, landscape and the feeling of a house that has watched generations arrive and depart.

Grand Hotel Fasano and its garden atmosphere in Gardone Riviera

A Grand Hotel by the Water

There is something deeply Italian about arriving at a grand hotel through a garden and discovering the lake almost by surprise. At Fasano, water and greenery are never simply a backdrop. They shape the experience of the entire stay.

Days begin with the lake outside the window and unfold between terraces, gardens and moments beside the water. The architecture retains a sense of history, while the atmosphere remains relaxed enough to make the hotel feel less like a formal institution and more like a retreat.

Details of Grand Hotel Fasano on Lake Garda
Atmosphere at Grand Hotel Fasano in Gardone Riviera

Days Shaped by the Lake

What stayed with me most was not a single room or detail, but the simplicity of spending time there. Swimming, walking through the garden, sitting on the terrace and watching the light change across Lake Garda became the rhythm of the day.

This is the kind of hotel where the destination and the property become inseparable. You may arrive wanting to explore the region, yet it is surprisingly easy to spend an entire day without feeling any need to leave.

Lake Garda atmosphere at Grand Hotel Fasano

Some places are remembered less through what we did than through how they made us feel.

Gardone Riviera & Beyond

Gardone Riviera itself has a quiet charm that suits this side of Lake Garda beautifully. The lake promenade, old villas and gardens create an atmosphere that feels elegant without becoming theatrical. It is also a wonderful starting point for exploring more of northern Italy.

Verona has always been part of my personal map of this region, and continuing from Lake Garda towards Venice gives the journey another layer entirely. Yet there is something particularly memorable about returning at the end of the day to the quieter landscape of Gardone and the water.

Grand Hotel Fasano travel photography by Alessandro Cipriano
Grand Hotel Fasano in Gardone Riviera, Italy

Da Cipriano Notes

Why it stays in memory

Grand Hotel Fasano is one of those places where location, history and atmosphere come together naturally. For me, its greatest luxury is not excess but the setting itself: mature gardens, the lake just beyond and the quiet pleasure of having nowhere else you need to be.

Stay Grand Hotel Fasano

Via Zanardelli 190
25083 Gardone Riviera (BS)
Italy

+39 0365 290 220

Official Website
Location Gardone Riviera

Western shore of Lake Garda, Lombardy, Italy.

View on Map
From Places & Stories · Da Cipriano · Alessandro Cipriano

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Rustic Apple & Raspberry Oat Bake served with yogurt, fresh fruit and coffee

Rustic Apple & Raspberry Oat Bake

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Breakfast & Brunch · Da Cipriano

Rustic Apple &
Raspberry Oat Bake

With honey, vanilla, lemon zest and toasted oats.

Rustic Apple & Raspberry Oat Bake served with yogurt, fresh fruit and coffee

A warm and comforting oat bake combining apple and raspberries with cinnamon, honey, vanilla and a delicate touch of fresh lemon zest. Greek yogurt keeps the bake tender, while oat milk gives the batter just enough lightness. Served warm with toasted oats, fresh fruit and a little honey, it makes a simple yet beautifully satisfying breakfast or brunch.

Prep Time 10 min
Bake Time 25–30 min
Temperature 175°C / 350°F
Serves 2–4

Preparation

Preheat the oven

Preheat the oven to 175°C / 350°F. Lightly grease a small baking dish.

Blend the batter

Place the rolled oats, eggs, chopped apple, Greek yogurt, oat milk, honey, cinnamon, baking powder, vanilla and finely grated lemon zest in a blender.

Blend until smooth

Blend until smooth and well combined. The mixture should be thick and creamy, but still easy to pour into the baking dish.

Add the raspberries

Pour the mixture into the prepared baking dish. Scatter the fresh raspberries over the surface and gently press a few of them into the batter.

Bake

Bake for 25–30 minutes, until beautifully golden on top and just set in the centre.

Let it rest

Remove from the oven and allow the oat bake to rest for about 5 minutes before cutting and serving.

Toast the oats

Add 2–3 tablespoons of rolled oats to a dry frying pan. Toast gently over medium heat until lightly golden and fragrant, then immediately remove them from the hot pan.

Rustic Apple & Raspberry Oat Bake served with Greek yogurt, apple, raspberries and honey
Served warm with Greek yogurt, fresh raspberries, apple, toasted oats and a light drizzle of honey.

Breakfast & Brunch

To Serve

Cut the oat bake into 2 generous portions for breakfast or brunch, or into 4 smaller pieces. Serve warm with fresh raspberries and thinly sliced apple. Add a spoonful of Greek yogurt if desired, scatter with the toasted oats and finish with a light drizzle of honey.

Freshly baked Rustic Apple & Raspberry Oat Bake with raspberries

A Little Finishing Touch

Da Cipriano Tip

Use only the finely grated lemon zest rather than lemon juice. It adds a fresh citrus note without overpowering the apple, raspberries, cinnamon and vanilla. Toasting the oats just before serving adds a delicate crunch and brings out their warm, nutty flavour.

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Veal Ossobuco Gremolata

Veal Ossobuco with Gremolata

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Italian Cuisine · Main Course

Veal Ossobuco with Gremolata

Veal Ossobuco with Gremolata

How to Make It

Season the veal shanks with salt and pepper, then brush both sides lightly with Dijon mustard.

Heat the peanut oil in a Dutch oven or heavy casserole. Sear the veal shanks and marrow bones over high heat until well browned on both sides. Remove from the pan and set aside.

Add a little more oil if necessary, then add the onion, garlic, carrots, celeriac and tomatoes. Roast the vegetables well until they begin to develop a deep, rich colour.

Add the tomato paste and continue roasting until it becomes dark and caramelised, taking care not to let it burn.

Deglaze with a little red wine and allow the liquid to reduce. Repeat this process several times, gradually adding the remaining wine until the vegetables have developed a beautiful dark-brown colour.

Dust with the flour and mix everything thoroughly. Add the thyme and bay leaf, then pour in the veal stock.

Return the veal shanks and marrow bones to the casserole and bring everything to the boil.

Cover and braise in the lower half of an oven preheated to 180°C for approximately 1½ hours, or until the meat is beautifully tender.

Before serving, remove the thyme and bay leaf and adjust the seasoning with salt and pepper if necessary.

Gremolata

Finely chop the parsley, lemon zest and garlic. Mix everything together with a little sea salt.

Spoon the fresh gremolata over the hot veal shanks just before serving.

As a side dish, I served freshly made mashed potatoes and glazed carrots.

Ready to serve — enjoy.

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Philadelphia Pear Tart | Da Cipriano Taste Journal

Philadelphia Pear Tart

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Dolci · Da Cipriano Taste Journal

Philadelphia Pear Tart

A delicate buttery tart with sweet pears, a creamy Philadelphia filling and a subtle touch of lemon.

Philadelphia Pear Tart by Alessandro Cipriano
Philadelphia Pear Tart is a timeless homemade dessert that combines a delicate buttery pastry with a creamy filling and sweet, ripe pears. Elegant yet wonderfully simple, it is perfect for afternoon tea, family gatherings or any occasion where seasonal fruit takes centre stage.

Method

How to do it

  1. Place the eggs and sugar in a bowl and beat until light and foamy.
  2. Add the softened butter and continue mixing until well combined.
  3. Add the sifted flour and baking powder. Mix until a compact dough forms. Do not knead the dough.
  4. Shape the dough into a ball, wrap in cling film and refrigerate for approximately 1 hour.
  5. Preheat the oven to 200°C using top and bottom heat.
  6. Grease a round tart tin with butter.
  7. Roll out the chilled dough on a lightly floured surface to approximately 33 cm in diameter. Place it into the prepared tin, prick the base with a fork and trim the edges neatly.
  8. Sprinkle the ground hazelnuts or almonds evenly over the pastry base.
  9. Peel and core the pears, then cut them into medium-sized long wedges. Arrange the pear pieces evenly over the tart base.
  10. In a separate bowl, whisk together the milk, cream, egg, sugar and lemon zest. Stir in the Philadelphia Cream Cheese until smooth.
  11. Pour the filling evenly over the pears.
  12. Bake on the middle shelf for approximately 35–45 minutes, until the filling is set and the tart is beautifully golden.
  13. Allow the tart to cool on a wire rack. Dust with powdered sugar before serving.
Alessandro’s Note:
The ground hazelnuts or almonds create a delicate layer beneath the pears. They absorb some of the natural fruit juices, add a subtle nutty flavour and help keep the pastry base beautifully crisp.
Preparing Philadelphia Pear Tart
Fresh pears for Philadelphia Pear Tart
Philadelphia cream cheese filling for pear tart
Philadelphia Pear Tart fresh from the oven
Finished Philadelphia Pear Tart

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Zurich Style Sliced Veal with Rösti Potatoes

Zurich Style Veal with Rösti Potatoes

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Swiss Classics · Da Cipriano Taste Journal

Zurich Style Veal with Rösti Potatoes

Tender sliced veal in a creamy white wine and mushroom sauce, served with traditional Swiss butter rösti.

Zurich Style Veal with Rösti Potatoes by Alessandro Cipriano
Swiss cuisine is known for its simplicity, quality ingredients and timeless classics. Few dishes represent this tradition better than Zürcher Geschnetzeltes. Tender strips of veal are gently cooked in a creamy white wine sauce with mushrooms and served alongside crispy, golden butter rösti.

Method

How to do it

  1. Heat a little peanut oil in a large frying pan until very hot. Briefly sear the veal strips à la minute together with the onion and garlic. Season with salt and pepper.
  2. Remove the meat from the pan and keep warm.
  3. In the same pan, sauté the mushrooms until lightly browned. Season with salt and pepper, then remove and keep warm.
  4. Deglaze the pan with the white wine and allow it to reduce slightly.
  5. Stir in the flour. Alternatively, you can lightly coat the raw veal strips with flour before frying.
  6. Add the cream and veal stock and allow the sauce to simmer gently. Add any juices released from the meat and mushrooms for extra flavour.
  7. Reduce the heat and cook for about 3 minutes. Taste and adjust the seasoning if necessary. Finish with a little extra cream if desired.
  8. Return the veal and mushrooms to the sauce and warm through gently. Do not allow the meat to boil, otherwise it may become tough.
  9. Arrange the sliced veal on warm plates and serve immediately with a crisp, golden butter rösti.
Alessandro’s Note:
The secret to authentic Zürcher Geschnetzeltes is a very short cooking time for the veal. Sear it quickly over high heat and return it to the finished sauce only at the very end.
Preparing Zurich Style Veal with Rösti
Veal and mushrooms for Zürcher Geschnetzeltes
Creamy mushroom sauce for Zurich Style Veal
Traditional Swiss Rösti with Zurich Style Veal
Zürcher Geschnetzeltes by Alessandro Cipriano
Zurich Style Veal with golden butter Rösti

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Traditional Austrian Bread Dumplings with Bacon (Serviettenknöd

Traditional Austrian Bread Dumplings with Bacon

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Da Cipriano · Austrian Classics

Traditional Austrian Bread Dumplings with Bacon

Made by Alessandro Cipriano

Traditional Serviettenknödel made with day-old bread, bacon, parsley and butter — soft, comforting and perfect for rich, slow-cooked dishes.

Serves 6
Prep Time 20 min
Cook Time 40 min
Total Time 1 hour
Ingredients for traditional Austrian bread dumplings with bacon

Austrian Comfort Food

A traditional side dish made for rich sauces

Traditional Austrian bread dumplings with bacon, known as Serviettenknödel, are a classic of Alpine cuisine. The name comes from the traditional method of wrapping the bread mixture in a damp cloth napkin before cooking.

Made with day-old bread, crispy bacon, parsley and butter, the dumplings are wonderfully soft and full of flavour. They are especially delicious served alongside hearty dishes with plenty of sauce.

I served them with my Hungarian Goulash | Urban Fire Cooking , where they are perfect for soaking up the rich paprika and red wine sauce.

Ingredients

  • 1 large onion, finely chopped
  • 70 g butter
  • 250 ml milk
  • ½ cup breadcrumbs
  • 200 g bacon, diced
  • 250 g day-old sliced bread, cut into approximately 1 cm cubes
  • 4 medium eggs
  • 1 bunch parsley, chopped
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste

Method

  1. Peel and finely dice the onion. Roughly chop the parsley. Cut the day-old bread into approximately 1 cm cubes.
  2. Warm the milk gently. Pour it over the bread cubes, stir lightly and leave to rest for about 10 minutes.
  3. Melt the butter in a frying pan. Add the onion and sauté for about 2 minutes until translucent.
  4. Add the chopped parsley and stir briefly. Add the diced bacon and continue to sauté until lightly browned. Remove from the heat and allow the mixture to cool slightly.
  5. Add the onion, parsley and bacon mixture to the soaked bread. Add the breadcrumbs and eggs and mix everything together well.
  6. Leave the mixture to rest for about 20–30 minutes so that the bread can absorb the liquid fully.
  7. Season with salt, pepper and freshly grated nutmeg. Mix gently until everything is evenly combined.
  8. If the mixture feels too dry, add a little more milk. If it is too wet, add a small amount of breadcrumbs.
The right consistency The mixture should be moist and easy to shape, but firm enough to hold together when rolled in the cloth napkin.

Preparing the Dumplings

  1. Take two clean white cloth napkins and moisten them with water.
  2. Spread out the first napkin and place half of the dumpling mixture lengthwise in the centre.
  3. Roll the mixture firmly into a sausage shape, pressing gently as you roll so the dumpling becomes compact.
  4. Tie both ends securely with kitchen string. Repeat with the second half of the mixture.

Cooking

  1. Bring plenty of water to the boil in a large, wide pot.
  2. Place the wrapped dumplings carefully into the water. Cook for 20 minutes with the lid partially covering the pot.
  3. Turn off the heat and leave the dumplings to steep in the hot water for a further 20 minutes.
  4. Lift the dumplings out of the water, carefully unwrap them and cut into thick slices just before serving.
Steamer Method The dumplings can also be cooked in a steamer at 100°C for approximately 30 minutes. Remove and slice just before serving.
Onions and parsley being prepared for Austrian bread dumplings
Bacon and onions sautéed for Serviettenknödel
Bread mixture prepared for traditional Austrian Serviettenknödel
Serviettenknödel mixture wrapped in a damp cloth napkin
Traditional Austrian bread dumplings after cooking
Sliced Austrian Serviettenknödel with bacon ready to serve

Ready to serve

Slice the Serviettenknödel just before serving and enjoy them warm. They pair beautifully with rich stews, roasted meats and creamy mushroom sauces.

For a classic combination, serve them with Hungarian Goulash | Urban Fire Cooking .

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Hungarian Goulash | Urban Fire Cooking

Hungarian Goulash | Urban Fire Cooking

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Da Cipriano · Urban Fire Cooking

Hungarian Goulash

Made by Alessandro Cipriano

Slowly simmered over an open fire, this hearty Hungarian goulash combines rich paprika, tender beef, red wine and the unmistakable atmosphere of cooking under the open sky.

Serves 4
Prep Time 30 min
Cook Time 90 min
Total Time 2 hours
Hungarian goulash ingredients prepared for cooking over an open fire

Cooking under the open sky

A dish made for fire, time and good company

A classic Hungarian goulash is wonderfully straightforward to prepare. Once everything is in the pot, it can slowly simmer while you turn your attention to the side dishes and enjoy the atmosphere around the fire.

Cooking over an open fire naturally requires a little more attention. The fire needs to be maintained and fed with wood, but that is also part of the experience. If you have the space and the opportunity, it is absolutely worth trying.

Many side dishes work beautifully with goulash. Potatoes can be added directly to the pot towards the end of cooking, or you can serve it with garlic bread, mashed potatoes or traditional bread dumplings. Let your imagination lead the way.

Ingredients

  • 4 onions
    Traditionally, use approximately the same weight of onions as meat to naturally bind the sauce.
  • 3–4 garlic cloves, chopped
  • 2 red peppers, cut into pieces
  • 2 large tomatoes, roughly diced
  • 800 g stewing beef, cut into cubes
  • 2 tbsp olive oil
  • 2 tbsp sweet paprika powder
  • 1 pinch chilli flakes
  • 2 tbsp tomato purée
  • 500 ml red wine
  • 400 ml beef stock or water
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Cornflour, if needed to thicken the sauce

Method

  1. Peel and halve the onions, then cut them into strips. Peel and slice the garlic. Cut the red peppers and tomatoes into bite-sized pieces.
  2. If the beef pieces are very large, cut them into smaller cubes according to your preference.
  3. Light the fire early enough to allow a strong, steady heat to develop. The pot needs consistent heat throughout the cooking process.
  4. Hang the casserole over the fire. Add the olive oil and allow it to heat. Add the beef and brown it thoroughly.
  5. Add the onions and garlic and sauté well until softened and fragrant.
  6. Add the tomatoes and red peppers and continue sautéing. Sprinkle over the sweet paprika and chilli flakes.
  7. Add the tomato purée and mix thoroughly.
  8. Deglaze with the red wine, then add the beef stock or water. Stir well and bring everything to a gentle simmer.
  9. Cover and simmer for approximately 1 hour. Check the meat: if it is not yet tender, continue cooking until beautifully braised.
  10. Remove the lid and allow the sauce to reduce to your preferred consistency.
  11. If the sauce remains too thin, mix a little cornflour with red wine until smooth and stir it into the goulash. This will also give the sauce a beautiful gloss.
  12. Season with salt, pepper and additional chilli flakes to taste.
Fire Cooking Tip Maintain a steady fire rather than an excessively hot flame. Slow, even heat gives the beef time to become tender and allows the flavours to develop beautifully.

Urban Fire Cooking

From the fire to the table

Hungarian goulash prepared during an Urban Fire Cooking session
Cooking Hungarian goulash over an open fire
Fresh ingredients for Hungarian goulash
Outdoor cooking setup for Hungarian goulash
Hungarian goulash served as part of the Da Cipriano Urban Fire Cooking series

Jó étvágyat!

Serve the goulash hot with your favourite accompaniment. It is especially delicious with homemade bread dumplings, mashed potatoes or rustic garlic bread.

Ready to serve — enjoy!

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Braided challah loaves with poppy seeds resting on a wooden table, a cozy bakery scene in the background.

Swiss Butter Plait with Poppy Seeds

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Da Cipriano Taste Journal

Swiss Butter Plait
with Poppy Seeds

A traditional Swiss butter plait with a soft, tender crumb, a beautifully braided shape and a delicate topping of poppy seeds.

Yield 2 small plaits
Rising time 2–2½ hours
Baking time 50–60 minutes
Oven 180°C fan
Freshly baked Swiss butter plait decorated with poppy seeds

Traditional Swiss baking

Soft, buttery and beautifully braided

Swiss butter plait, known as Zopf, is traditionally served for breakfast or brunch. This version is made especially decorative with small dough roses and a generous sprinkling of poppy seeds. It is wonderful served fresh with butter, jam, honey or cheese.

Ingredients

  • Milk 500 ml
  • Butter 100 g
  • Fresh yeast 25–30 g
  • Egg 1
  • Egg yolk 1
  • White flour 1 kg
  • Sugar 1 pinch
  • Salt 1 tbsp
  • Poppy seeds for topping

Method

  1. Melt the butter gently in a saucepan. Do not allow it to become too hot. Remove the pan from the heat.
  2. Add the cold milk and a pinch of sugar. Crumble in the fresh yeast and stir until completely dissolved. The mixture should now be pleasantly lukewarm.
  3. Place the flour and salt in a large mixing bowl. Add the whole egg and pour in the butter, milk and yeast mixture.
  4. Mix well, then knead until the dough is smooth, soft and elastic.
  5. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for approximately 1½ hours, or until doubled in size.
  6. Divide the dough into four equal pieces and roll each piece into a long strand. Cover the strands with plastic wrap or a kitchen towel and leave them to rest for 5 minutes.
  7. Arrange the strands diagonally on the work surface and braid them into two plaits.
  8. Use any remaining dough to form small roses. Place them on the plaits and secure them with a little egg yolk.
  9. Mix the egg yolk with a few drops of water and whisk well. Brush the plaits with the egg wash.
  10. Leave the plaits to rest in a cool place for 30–60 minutes. Sprinkle generously with poppy seeds.
  11. Preheat the oven to 180°C fan or 200°C conventional heat. Brush the plaits once more with egg wash.
  12. Bake in the lower part of the oven for 50–60 minutes, until deeply golden and fully baked.
  13. To test, tap the underside of the bread. It should sound hollow. Transfer the plaits to a wire rack and allow them to cool.
Baking tip If the plaits become too dark before the end of the baking time, cover them loosely with aluminium foil.
Swiss butter plait with poppy seeds and decorative dough roses
Sliced Swiss butter plait showing its soft interior
Homemade Swiss butter plait freshly baked
Close-up of Swiss butter plait topped with poppy seeds

From the Da Cipriano Taste Journal

Made by Alessandro Cipriano

Golden Curry leek and bacon quiche served with salad and red wine on a Marrakech-style table

Golden Curry – Leek & Bacon Quiche

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Golden Curry – Leek & Bacon Quiche

with sun-dried tomatoes & creamy Gruyère custard

Serves 4–6 · 24–26 cm tart · Preparation 20 min · Baking 35–40 min

A rich and comforting quiche where delicate leek meets crispy bacon, lifted by a gentle hint of curry and the deep, sun-kissed aroma of sun-dried tomatoes. Finished with a silky Gruyère custard and baked to golden perfection.

Golden Curry Quiche Marrakech Table

Marrakech table moment · warm light, natural textures and a sense of home

Ingredients

Base
  • 1 ready-made puff pastry (24–26 cm)
  • Butter, for greasing
Filling
  • 150 g bacon
  • 1 large leek
  • 6–8 sun-dried tomatoes
  • 2–3 tbsp white wine
  • 1 tsp mild curry powder
Custard
  • 4 eggs
  • 300 ml heavy cream
  • 250 g Gruyère cheese
  • Salt and black pepper
  • A pinch of nutmeg

Method

  1. Preheat the oven to 180°C.
  2. Place the pastry in a greased tart pan and prick with a fork.
  3. Cook the bacon until lightly crisp.
  4. Add leek and sauté until soft.
  5. Deglaze with white wine and reduce.
  6. Add sun-dried tomatoes and curry.
  7. Whisk eggs, cream and cheese.
  8. Combine everything and pour into the tart.
  9. Bake for 35–40 minutes until golden.
  10. Let rest before serving.

Let the quiche rest slightly before slicing — this ensures a creamy texture while holding its shape beautifully.

My Marrakech Room

This dish was created in my personal Marrakech-inspired space — a place of warm light, natural textures and quiet moments.

More than a setting, it is part of the story — where cooking, photography and everyday life come together.

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