A SUMMER WORTH SAVORING

Charlene and her family invite us to slow down. Their granola and cookies turn ordinary mornings into small treasures and lingering memories. Making, tasting, and sharing becomes a quiet adventure that stays with you long after.

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GRANOLA WITH BERRY COMPOTE & GREEK YOGURT

A crunchy, golden homemade granola paired with a sweet-tart berry compote, served alongside creamy Greek yogurt and a drizzle of our Sicilian extra virgin olive oil. Perfect for mornings, afternoons, or any moment that calls for a little joy in a bowl.

  • How to Make the Granola
    Preheat the oven to 325°F (165°C), with a rack in the center. 
In a large bowl, stir together:
    - 225g old-fashioned rolled oats
    - 70g raw almonds
    - 65g raw cashews
    - 65g lightly packed light brown sugar (or unrefined granulated sugar)
    - Zest of a small orange, finely grated
    - ½ tsp ground cinnamon
    - ½ tsp freshly grated nutmeg
    - 85g melted unsalted butter
    - 80g maple syrup
    - 1 tsp kosher salt

  • Berry Compote
    Combine:
    - 1kg berries
    - 100ml water
    - 150g sugar

    Bring to a boil, then simmer for 15 minutes until soft and saucy. Let cool slightly.

  • To Serve
    Layer Greek yogurt in a bowl, top with crunchy granola, spoon over the berry compote, and finish with a drizzle of Sicilian extra virgin olive oil. Enjoy the magic of textures and flavors in every bite!

The table is ready! Slow down, taste, and let every bite become part of your own story.

HAZELNUTS COOKIES

Inspired by travels and visits to little-known local gems.

Born in Ivory Coast and raised in Italy, Charlene and Lorenzo now call Berlin home. With their four kids, they turn curiosity, love, and a little chaos into delicious memories. From their gelato shop to homemade granola and cookies, every recipe carries the flavors of their travels, stories, and everyday adventures.

Ingredients:
- Cookie Dough: (880g tot): 160g butter, 200g brown sugar, 20g hazelnut paste. 8g salt, 300g flour, 3g baking soda, 100g roasted hazelnuts (crushed), 2 eggs.
- Dough per cookie: 80g
- Praline: 100 g hazelnuts, 40 g white sugar, 4 g salt
- Creamy Caramel: 50 g butter, 250 g brown sugar, 250 g cream
- Caramel Nuts: 200 g walnuts, 60 g white sugar, 25 g water
- Finishing (per cookie): 1 baked cookie, 10 g creamy caramel, 10 g praline, 10 g caramel nuts

  • How to make Cookie Dough
    Start by mixing all the dry ingredients together. In a planetary mixer, beat the room temperature butter with the brown sugar until smooth and well combined. Slowly pour in the eggs (also at room temperature), letting them blend in gently. Add the dry mix and crushed hazelnuts, and mix just until everything comes together. Don’t overmix — stop as soon as the dough is smooth and even. Let the dough rest in the fridge for at least 30 minutes. Shape into cookies (80 g each), then bake at 160–175°C for about 13 minutes. Let them cool down before finishing.

  • Praline
    Toast the hazelnuts in the oven until golden and fragrant, then let them cool. Make a dry caramel and allow it to set. Break it into pieces and blend it together with the hazelnuts until you get a slightly coarse, praline texture.

  • Creamy Caramel
    In a saucepan, melt the sugar with the butter to create a caramel. Slowly add the cream and let it cook until it reaches a smooth, medium caramel stage. Let it cool slightly, then blend until silky and glossy.

MEET CHARLENE & FAMILY

Follow their story: Early Bird Gelato: @earlybirdgelato Lorenzo: @lornz.ldi Charlene: @ivorybizz Photo: Maria Camila Ruiz Lora

HAVE FUN!