storie di gusto
I souvenir più belli sono le ricette condivise.”
”The best souvenirs are shared recipes.”
This is us...
…a happily “mixed” family whose everyday life is made up of Italian, Swedish and Finnish customs and food culture.
We’ve never had time, or even want, to seek perfection – we laugh at mistakes and go with the flow, especially in the kitchen! For us, family and good food have always been the foundation of a happy life.
Cooking at home is so much fun and a lot easier than people often think. We at HEIROL want to inspire people to cook more at home – and spend time around the table with loved ones.
This summer, we’re heading for an Italian island weekend—where laughter flows and every meal is a celebration of fresh, vibrant flavors. Basking in warm sunshine and open air, surrounded by great company and simple pleasures.
Good food makes love visible.
Cristina & Rolf Moborg
The entrepreneurs behind HEIROL
La dolce vita vive nei piccoli momenti.”
“La dolce vita lives in the little moments.”
Storie di gusto
A SUMMER IN PIEDMONT
something to wake you up...
eating together is our favorite thing
summer special for Cooking Club members <3
a fresh batch of goodies for the days ahead
easy recipes for warm summer days!
A PERFECT CUP OF COFFEE La tazza di caffé perfetta
Fill the bottom portion of the pot with water, all the way up to the valve located on the side.
Place the funnel in its place and fill it evenly with ground espresso coffee. Do not pack the ground espresso coffee too tight, as the coffee rises into the pot portion due to pressure, and won’t be able to do so if the coffee is packed too tightly.
Place the pot on the stovetop and turn on the power.
When the water starts boiling and coffee starts to rise into the top portion, you may lower the power a bit. When the coffee has risen to the top, remove the pot from the stovetop, and you’re done! Pour yourself a cup of coffee and leave the pot to cool off. After you’ve enjoyed a perfect cup of proper coffee, rinse all the parts of the pot with warm water, no soap, and leave the separated parts to dry.
SOME NICE TIPS:
1. The ground coffee should not be pressed, but evenly distributed in the filter. 2. Make sure you have the pieces properly screwed together. Do not hold the handle when twisting. 3. To avoid damaging the pot, do not assemble the pot if the parts are still wet. 4. Replace the filter regularly for the best result. An old filter will become brittle and hard over time.
IT STARTED WITH COFFEE
35 years ago...
This year, HEIROL turns 35.
And in many ways, so does our connection to Italy.
One of the very first brands HEIROL began importing to Finland was Bialetti — a small stovetop coffee maker that quietly found its place in countless kitchens and morning rituals over the years.
Long before cookware, shared recipes, and moments gathered around the table, there was espresso brewing slowly on the stove.
Perhaps that is where this story truly began.
Not with travel, but with atmosphere. With the Italian way of bringing people together through food, conversation, and time spent around the table. Over the years, that connection naturally led back to Italy. To summers shaped by slow meals, shared tables, and moments collected along the way.
To Storie di Gusto .
TALES OF TASTE
Storie di gusto
Last year, Cristina and Rolf (HEIROL’s CEO and founder) decided to take that connection a step further.
They got a house in a small village in Piedmont, nestled between the Barolo vineyards.
A quiet place of stone streets, slow mornings, and endless inspiration from the surrounding food culture.
This is where Storie di Gusto begins.
A summer of recipes, moments, and meals shared in restaurants, homes, and kitchens along the way.
A way to experience Italy not as something distant, but as something lived - one table at a time.
Italy has always been part of HEIROL’s story. Not just as a source of inspiration, but as a piece of home - a place that feels familiar in its own way, especially when it comes to food, cooking, and gathering around the table.
A big part of this comes from Cristina, who is half Italian and spent much of her childhood in Rome. Growing up between cultures meant growing up around food - long tables, simple ingredients, and the idea that cooking is never just cooking, but a way of being together.
From this mix of Finnish roots and Italian warmth, a natural love for cooking grew. Nothing complicated - just good tools, good ingredients, and time spent around the table.
Tip!
Turn the lid to lock it in place and strain the water from pasta or potatoes easily.
The tools to bring out the
Summer Flavours
The set of two small knives is a must-have addition to any summer kitchen for fruits, berries and vegetables.
The round sauce pan with high edges is amazing for bigger pasta dishes!
1. Chef knife 20 cm, Rivera, 219 € 2. Cutting board 55x21 cm, oak wood, 44 € 3. Pot with strainer lid 5 L, 79,90 € 4. Moka pot 6 cups, Moka Express, 53 € 5. Fine grater, Steely, 17,90 € 6. Casserole 30 cm, Svelte Olive, 39,50 € 7. Frying pan 28 cm, Heritage, 109 € 8. Pepper & Salt mill 17,5 cm, 23,90 €/pc 9. Serving spoon 34cm, Antique, 14,90 € 10. Sauté pan 28 cm, Heritage, 139 € 11. Fruit knife 2pcs, 9,90 € 12. Corckscrew Pro, 25,95 € 13. Deep frying pan 26 cm 3,4 L, Steely Classic Triply 89,00 €
Tip!
Tip!
MARKET MORNINGS
Mattine al Mercato
The season reveals itself in color, scent, and sound. Vegetables are not arranged for display, but for selection. Everything feels immediate, alive, and temporary in the best way.
Walking through a market is a way of deciding the day before it has fully begun. What will be cooked, who will come, how long it will last.
In this rhythm, cooking starts long before the kitchen. It begins with looking, choosing, and letting ingredients suggest what comes next.
Some kitchens are defined less by recipes and more by fragments. Notes written quickly on the edge of a page, measurements remembered rather than recorded, ingredients adjusted by instinct rather than instruction.
A kitchen is a place where thinking and doing overlap. Water boils while plans form. Bread is torn while conversations continue. Nothing is ever fully finishedonly continued.
LA VITA È BELLA
Some pieces naturally become part of everyday rituals.
The La vita è bella -bowl was inspired by slow lunches, market mornings, and tables that stay full long after the meal is over. Designed for everything from summer salads to shared pasta dishes, it brings a little of the Italian table into everyday moments at home.
Created as part of this year’s Cooking Club collection, the bowl celebrates 35 years of HEIROL and a long connection to Italian food culture - shaped by gathering, cooking, and sharing meals together. The bowl is handmade and painted by a local artisan Minna from Terraviiva
Available in limited quantities for Cooking Club members. Each piece is handmade and unique in shape and color.
Ogni strada porta a un’altra tavola.” ”
“Every road leads to another table.”
THE TABLE AS A DESTINATION
Dalla cucina alla tavola
There are places that are not defined by walls, but by what happens around them. In Italy, the table is one of those places. It is never just a surface for eating, but a quiet center of gravity where the day naturally gathers itself.
Here, meals are not events but continuations of conversation, movement, and time. A table can begin empty in the morning and slowly become the most important place in the house by evening - carrying coffee cups, shared dishes, unfinished sentences, and unexpected guests.
To sit at a table is to pause without stopping.
Vitello Tonnato
VITELLO
500 g veal roast
Salt and black pepper (freshly ground)
1/2 dl olive oil
3 cloves garlic
3 sprigs rosemary
TUNA SAUCE
1 can tuna in oil
4 anchovy fillets
1 tsp Dijon mustard
1/2 lemon
2 dl mayonnaise
4 tbsp capers
Salt and pepper
Take the veal out of the fridge about 1 hour before cooking. Season the surface with salt and black pepper. Heat a pan and brown the roast evenly in butter. Transfer to a 150°C oven and cook until the internal temperature reaches 58°C.
Peel and finely chop the garlic. Finely chop the rosemary and mix with olive oil. Rub the herb oil over the roast, wrap in foil, and let it rest in the fridge for a few hours.
Drain the tuna. Blend tuna, anchovies, mustard, and half of the capers until smooth. Add mayonnaise and lemon juice. Mix well. Thin with cream if needed and season with salt and pepper.
Spread a little over half of the sauce on a serving plate. Slice the cold meat thinly and arrange on top. Spoon the remaining sauce over. Finish with lemon zest, the remaining capers.
Summer Harvest Pasta
3 garlic cloves
5 radishes
5 asparagus spears
2 zucchinis
5 tomatoes
150 g Parmesan cheese
A handful of fresh basil
Lemon zest
Salt and black pepper
3 tbsp olive oil
500 g paccheri pasta
Finely crush/chop the garlic. Heat olive oil in a large pan over medium heat and gently sauté the garlic for about 1 minute, until fragrant.
Chop all the vegetables into bite-sized pieces. Add them to the pan and cook until they soften and the flavors start to combine.
Meanwhile, bring a large pot of salted water to a boil. Cook the paccheri pasta until al dente.
Once the vegetables have cooked down slightly, add grated Parmesan, lemon zest, and fresh basil. Season with salt and pepper to taste.
Drain the pasta and add it directly into the pan with the vegetables. Toss well to combine. Finish with a little extra Parmesan and a drizzle of olive oil before serving.
Bastano poche cose: buon cibo, buona compagnia e una tavola da condividere.”
“Bring only what matters: good company, good food, good cookware.”
Agnolotti del Plin
FRESH PASTA DOUGH FILLING
150 g “00” flour
150 g durum wheat flour
3 organic eggs
1 tsp salt (for pasta water, not dough)
250 g roasted meat (veal or pork, finely chopped)
50 g Parmesan cheese, finely grated
Salt & black pepper, to taste
Optional: a pinch of nutmeg or finely chopped herbs (spinach/parsley)
Extra Parmesan, to serve SAUCE
100 g butter
8–10 fresh sage leaves
MAKE THE DOUGH
Combine the flours on a clean surface or in a bowl. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in cling film and let rest at room temperature for at least 30 minutes.
Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the rest covered. Flatten slightly and pass through a pasta machine, starting at the widest setting. Gradually roll thinner until about setting 7–8 (thin but still strong enough to hold filling).
SHAPE THE AGNOLOTTI
Cut the pasta sheets into strips. Pipe small dots (about 1 tsp each) of filling along one strip, leaving space between each. Fold the pasta over the filling, press to seal, then pinch between each filling portion to create the classic “plin” shape. Cut into individual pieces with a pasta wheel or knife.
Bring a large pot of heavily salted water to a boil. Cook the agnolotti for 2–4 minutes, until they float and are tender. Drain gently, reserving a little pasta water if needed.
MAKE THE SAUCE
While the pasta cooks, melt butter in a pan over medium heat until lightly browned. Add sage leaves and let them crisp and infuse the butter. Toss the cooked agnolotti in the sage butter, adding a splash of pasta water if needed to emulsify.
Serve immediately with freshly grated Parmesan on top.
Torta
BASE CREAM FILLING
300 g flour 2 eggs
100 g butter
100 g sugar
zest of 1 lemon 1 tsp baking powder
2 eggs
80 g sugar
70 g flour
500 ml milk
ON TOP
Berries or fruit of your choice
SHORTCRUST PASTRY
Cream the butter and powdered sugar together quickly in a bowl using a spoon. Add the eggs and flour, and mix until a dough forms. If desired, add lemon zest or vanilla. Mix in the baking powder. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about 1 hour.
CREAM FILLING
Whisk the eggs and sugar together. Add the flour and mix well. Gradually whisk in the warm milk. Cook over low heat, stirring continuously with a whisk. After a few minutes, the cream will thicken and begin to coat the back of a spoon.
Roll out the chilled pastry dough. Line a tart tin with the dough. Fill with the custard cream. Bake until the pastry is golden and cooked through.
HEIROL SHOP HELSINKI
Kasarmikatu 46-48, 00130 Helsinki +358 (0)500 514 433 helsinki.shop@heirol.fi Mon-Fri 11-18, Sat 11-16
HEIROL SHOP TURKU
Kauppiaskatu 4, 20100 Turku +358 (0)40 685 5518 turku.shop@heirol.fi Mon-Fri 10-18, Sat 10-15
HEIROL - Finnish family business since 1991 www.heirol.fi