Archive for the ‘Italy’ Category
Italian Antipasti: The Love’s Frittata
In Amuse Bouche, Food Styling, Italy, Photography, Азбука Вкуса, Еда и Напитки on 2009/07/15 at 15:05Naples and Other Beautiful Towns
In Cultures, Holidays Et Celebrations, Italy, Travel, World News, Досуг, Путешествия on 2009/06/22 at 08:23“No matter how long the winter, spring is sure to follow.” ~ Proverb
Destinations on BootsnAll.com
There’s something about the view of a small town that looks out over a gorgeous body of water. Here’s a tour of 8 of the best in the world.
Stunning views of the cliff, with gorgeous beach houses dotting the coastline and narrow highways meandering close to the rocks beneath – Coastal towns bring a whole new meaning to seaside lifestyle. There is a certain allure about these coastal towns, be it in Africa or Australia; their elegance and disarrayed beauty tend to make you fall unknowingly for their charm. What’s special about them is their geographical edge blessed by forces of both nature and man, making them unique and visually enticing.
1 – Positano, Naples – Italy
Perched on the steep slopes of the stunning Naples, Positano is one of the many coastal towns littered along the Amalfi coast. …
Full Story: …
… 8 of the Worlds Most Beautiful Coastal Towns; by Nellie Huang
Destinations> Budget from Concierge.com
With “international economic downturn” seeming to have surpassed “I love you” as the three most commonly linked words in the English language, could there be a better time to travel? Not if you want some of the best travel deals anyone has seen since Moses offered a shortcut across the Red Sea. What makes now an especially appealing time to take a trip is that while the monetary crisis seems to have bottomed out …
Full Story: Best Vacation Deals 2009; by Bob Payne
Photo: Falassarna Beach
More Interesting Links!
~ Travel Writing – Advice for Writers: How to Handle Rejection. Becoming a professional writer means learning about how to handle rejection. TheTravelersNotebook.com
~ LifeStyle – Should a Woman Always be Served First?. OCKStyle.net
~ HOW TO – Chat in Real-time in 45 Languages. Worldwide communication has come a long way due to social media, but there are a couple of barriers that affect conversation across borders. Mashable.com
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Easy Bites! Nest of Grilled Peppers and Mini-Mozzarella
In Amuse Bouche, Cooking Tips, European Cuisine, Food Guide, Food Styling, Healthy Kitchen, Italy, Photography, Кулинарные Тенденциии и Гид on 2009/06/03 at 10:25
‘One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.’ ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
Nido di Peperoni Grigliati e Bocconcini di Mozzarella / Nest of Grilled Bell Peppers and Cherry-Size Mozzarella
Difficulty: EASY / MEDIUM;
Preparation’s Time
-To Grill Peppers: 30 minutes;
-Nests: 20 minutes;
Servings: 6;
…
Ingredients:
• Bell Peppers, (Capsicum): 1 Red, (medium size) – 1 Yellow, (medium size);
• Bocconcini di Mozzarella (*): 1 (250g / 0.55lb) package, (standard size in Italy);
[(*)(Mini or Cherry-Size Mozzarella];
• Fresh Thyme; 1 small bunch;
• Extra-Virgin Olive Oil;
• Salt & Pepper;
Utensils, Etc:
• Salt and Pepper Mills;
• Baking-Proof Paper, (if you decide to use the oven);
• Medium size Bowls;
• 6 Espresso Saucers;
• 1 Fork;
• Paper Towels
Directions:
~ RINSE and GRILL the Whole Peppers. [If Outdoor I use a Charcoal-Barbecue-Grill. If Indoor I prefer to Broil it in a Moderately-Hot Oven, (Pre-Heat at 200°C / 400°F / Gas-6)].
~ TURN them now and again until the skin is blackened all over.
~ Then PLACE them in a Bowl and COVER with cling film, or seal in an airtight plastic bag to ‘Sweat’.
~ OEN the package of Bocconcini (*), DISCARD the liquid and RINSE.
~ PLACE the content in a Bowl; SEASON with 1 Tablespoon of Extra-Virgin Olive oil and some Fresh Thyme.
~ Set Aside.
~ After about 15 minutes, the peppers’ skin can be PEELED OFF easily with your fingers.
~ REMOVE the core, pith and seeds.
~ SLICE-UP the peppers length-wise in Medium-Thin Strips.
~ SEASON with Extra-Virgin Olive oil, Salt and Pepper to taste.
~ Set Aside.
NOTES:
In the Picture I’ve used Glass Espresso Saucers.
For an easier handling I would use “Chinese-Style Soup Spoons” and/or any other type of “Party Spoon”, (they’re made to stand and you can really “go for the Bite”).
~ In order to set a nice looking Nest:
1. Use Oil with Moderation, you can always add it!
2. Espresso’s Saucers are excellent to build the Nest; the small hollow part in the middle helps holding the Peppers.
3. Roll the Peppers-Strips with a Fork, as if you where eating Spaghetti.
4. With the help of some Paper-Towels, Place the Nest in the Saucer, (the paper will absorb the oil in excess, besides keeping the saucer clean).
5. Place 1 Bocconcino (*) on each Nest and Decorate with some Fresh Thyme.
6. Keep the Nests Refrigerated.
7. Take the Nests out of refrigerator 10 minutes Before Serving.
VEGAN: Replace the Bocconcini (*) with Firm Tofu.
ASIAN MOOD: Use Soy Sauce to Season.
BUON APPETITO!
Useful Sources:
~ Food Info: Pepper / Capsicum and Mozzarella; Wikipedia.
~ Food Glossary: Pepper; BBC.co.uk
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Easy Bites! – Asparagus and Bacon
In Amuse Bouche, Archives, Cooking Tips, European Cuisine, Food Guide, Food Styling, Italy, Photography on 2009/05/28 at 11:24
‘A man begins cutting his wisdom teeth the first time he bites off more than he can chew.’ ~ Herb Caen
Involtini con Punte d’Asparagi e Pancetta / Asparagus and Bacon Involtini
Difficulty: Easy;
Preparation’s Time: 30 minutes;
Servings: 4;
RECIPE …
Ingredients:
• 48 Green Asparagus Spears; (Asparagus Officinalis);
• 8 Thin-Slices of Bacon, (the variety you prefer);
• Salt and Pepper to taste;
• Olive Oil;
Utensils, Etc:
• Cast-Iron or Non-Stick Skillet;
• Cooking-String;
• Baking-Proof Paper, (if you decide to use the oven);
• Medium size Brush;
Directions:
~ RINSE the Asparagus, PEAL then TRIM the Ends, (the chewy part).
~ Depending on the Asparagus length, you should CUT each Spear in three. Set the Tips aside, (the tip is the most delicate part and should be handled with care).
~ Take 3 pieces and WRAP them with 1 Slice of Bacon, (if the slice is too long, Use Half).
~ TIGHT each Involtino with Cooking-String and BRUSH it with a bit of Olive Oil. Set aside.
~ HEAT a Cast-Iron Skillet to COLOR the Involtini on all sides and Serve(*).
NOTES:
~ (*) I like it Warm with the Asparagus still Raw but, after coloring, you could place the butch in an Moderate Hot oven, (190°C ~ 370°F ~ Gas-5), for about 10-minutes, and serve.
~ 2 Involtini per person should be a good start.
~ In the picture I’ve used the Tips of green Asparagus from Altedo (Bologna), they are slimmer than the regular type. The Tips look good but you can use all the tender parts.
~ Tender left-over are great for a delicious Frittata/Omelette, Risotto, etc.
BUON APPETITO!
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Florence, [Italy], the Jewel of Renaissance
In Cultures, Holidays Et Celebrations, Italy, LifeStyle Etc, Reviews, Travel, Досуг, Культура, Путешествия, Стиль Жизни on 2009/05/17 at 08:23
Italy on BootsnAll.com
Several weeks before departing for my semester abroad in Florence, Italy, I read about all the things you could see and do in a week. The thought of living in such a place filled me with excitement because I would not be spending a week in this famous Renaissance city; …
… I would be spending an entire semester. As expected, once I arrived in Florence, I fell completely in love with the place. While almost all travel guides will include the major tourist attractions such as Il Duomo and the Uffizi, most fail to highlight the less-known cultural spots. These “behind-the-scene” gems …
Full Story: Do Florence Like a Florentine – Italy, Europe; By Brendan Alberts
Photo from Wikipedia;
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A Soup Only Tuscany Could Make
In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/04/25 at 20:02
The Minimalist from The New York Times
A dish that makes fantastic use of stale bread, sausage, ricotta salata, carrots and spinach, extracting the maximum flavor from each while blending them perfectly. WHEN you’ve gained enough experience cooking, you’re quite likely to “invent” …
… a recipe that already exists in cuisines and even cookbooks. Especially if the ingredients are common, the techniques standard. But not this recipe, or at least I don’t think so. The ingredients are fairly common, but their combination is not exactly the kind of thing a non-Italian, or perhaps even a non-Tuscan, …
Full Story: A Soup Only Tuscany Could Make; By MARK BITTMAN
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La Dolce Vita Under the Tuscan Sun
In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58
Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,
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La Dolce Vita Under the Tuscan Sun
In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/27 at 09:58Culinary Travel> Italy on The VancouverSun.com
A pot is simmering on the stove and eager clients are gathered to watch Umberto Menghi work his magic in the kitchen. The setting is not downtown Vancouver, …
… however, nor even the Trattoria Di Umberto in Whistler.
These clients have flown halfway around the world to be tutored in the culinary arts by the famed Vancouver master at his Hotel Villa Delia in Tuscany.
Full Story: La Dolce Vita under the Tuscan sun. Guests learn about cooking and a way of life at Umberto Menghi’s hotel in Italy; by Gillian Shaw,
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LIFESTYLE ESSENTIALS: Clarins > ≈ Organic > ≈ ≈ ≈ Mix > ≈
A Walled City in Tuscany Clings to Its Ancient Menu
In Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/03/15 at 08:08
World News> Lucca Journal on The New York Times
LUCCA, Italy — With its pink-hued medieval churches, tree-lined city walls and a famously excellent regional cuisine, Lucca seems the perfect Tuscan city. But that charm is precisely what has made it the latest battleground in a tug of war …
… between the romantic Italy of the popular imagination and the more complex reality. Lucca’s center-right city council recently stirred much contention, and accusations of racism, by prohibiting new ethnic food restaurants from opening within its gorgeous historical center. …
Full Story: A Walled City in Tuscany Clings to Its Ancient Menu; By RACHEL DONADIO
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From Russia with Gusto – Taste of Home
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Russia, Travel Et Places on 2009/02/11 at 16:02
on my.telegraph.co.uk
Culinary Notes of an Italian emigrants in the land of Russia. …
… Although I came to Russia 19 years ago, my kitchen is still a reminder of my family kitchen back in Italy, from the spices to my family’s farm olive oil and dried-peperoncini hanging on the wall. …
Full Story: From Russia with Gusto – Taste of Home; by OCK Style
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An Unusual Marinated Rib-Eye
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/02/09 at 07:18THE MINIMALIST on The New York Times
THIS is a column about luck, not skill – or at least not mine. Having become enamored of Peasant, on Elizabeth Street, I discovered that the chef, Frank DeCarlo, also ran the newer Bacaro. (Bacaro is the name given to a Venetian bar …
… serving what are called cicchetti but are better known elsewhere as tapas – or small plates, or snacks.) The first time I ate at Bacaro I was struck – even dumbstruck – by one particular dish. It’s a marinated rib-eye, and part of the luck came in ordering it in the first place, since I’m not big on marinating meat that tastes fine just by itself. This, however, …
Full Story: A Venetian Bath Of Wine and Spice; By MARK BITTMAN
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Burrata is a Cheese That Pleases
In Americas Cuisines, Archives, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/02/02 at 21:00
Food > Mozzarella’s American renaissance; from The Atlantic
Gioia Cheese, a family-run business near Los Angeles, sells 2,000 pounds of burrata a day. The cheese is mozzarella filled with shreds of mozzarella soaked in cream, and it is so good that stopping after one bite is impossible. …
… Four years ago, Romans began flocking to a bar called Òbikà to order mozzarella, served in little bowls, accompanied by artisan products like prosciutto and carpaccio, as if they had never tasted it before. Despite the Japanese-sounding name and the sushi-bar look and logo, everything at Òbikà is Italian, and the cheese is trucked from the mozzarella homeland, …
Full Story: Cheese Balls – Burrata, mozzarella stuffed with cream-soaked mozzerella; by Corby Kummer
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Good Prosciutto Requires Pig, Patience
In Americas Cuisines, Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Healthy Kitchen, Italy, Nutrition, Photography, Кулинарные Тенденциии и Гид on 2009/01/31 at 13:16
Field Report; from The New York Times Magazine
It takes eight to 24 months to transform a pig’s hind leg into complex, rich and faintly salty prosciutto. Everything matters, from the breed and weight of the pig to the type of salt used and even the weather.
If salami is the blog of cured meats, then prosciutto is the great novel. …
… A salami requires anywhere from 20 to 120 days to cure, making it popular with chefs who want to put their house-made stamp on a rustic appetizer. But the best prosciutto requires 8 to 24 months to transform the salt-covered hind leg of a pig into a $35-per-pound luxury, a rosy meat that, when thinly sliced, is a complex, faintly salty delicacy that dissolves into richness on the tongue. …
Full Story: Aging Gracefully; By CHRISTINE MUHLKE
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Italian Potato Salad Needs Fatty Pancetta
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2009/01/23 at 10:00
Blogs > Appetite
The lean pancetta now available will not work in this recipe for Italian potato salad. The fat in the pancetta is a key component of the recipe’s success.
I’ve noticed an alarming trend. …
… If it is not bad enough that we must endure fresh fish sold to us without the moisture and flavour giving skin (and bones), pancetta now comes without the fat! Lean pancetta is an oxymoron; at least it used to be. We’ve become so hysterical about fat that we are demanding pancetta that is only half itself. It’s like asking for salt and vinegar chips without the salt.
Full Story: Italian style potato salad with red pepper & pancetta; on CanberraTimes.com.au
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Quest for Perfect Panna Cotta Ends in Italy
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Italy, Sweet News, Travel Et Places, Кулинарные Тенденциии и Гид on 2009/01/11 at 09:49
Lifestyle > Food
Giuseppe Barbero, who runs Osteria del Boccondivino in the heart of Italy’s “Slow Food” country, perfected his panna cotta recipe 23 years ago and has been gaining a following for it ever since. “It has to taste fresh, to still have a milky flavor,” he said. “Then you have to feel the creaminess and softness when you eat it.” …
… Cooked cream may not at first sound that mouth-watering, but when called by its Italian name, panna cotta, it immediately starts to tickle the taste buds. The cold dessert, which is made with little more than cream and sugar, originated in the sprawling hills of the Langhe region of Piedmont in northern Italy, …
Full Story: Panna Cotta: The Cream of the Crop; by Andrew Roberts, on WWD.com
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Hen with Polenta Brings Italy to Chicago
In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/12/15 at 18:40
Food & Wine / Recipes
Chef Mark Sparacino adds an Italian flare to the Windy City’s cuisine. This CIA alumnus defies Chicago’s cheeseburger days and features regional Italian dishes on his menu at Prosecco, which has the largest Italian sparkling-wine selection in the Windy City. Try his recipe for Cornish hen with polenta. …
… The fall weather is unseasonably warm in Chicago this week, but by the weekend the temperatures will have dropped significantly, so throw on a wool scarf and join us for a month of recipes from the Windy City!
Cuisine in Chicago has progressed by leaps and bounds since the days of John Belushi and Dan Aykroyd’s sketch on “Saturday Night Live” …
Full Story: Sink your teeth into hen with polenta; By Phil Lempert, on msnbc.msn.com
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Italian-Style Appetizers
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Holidays~Celebrations, Italy, Кулинарные Тенденциии и Гид on 2008/12/15 at 09:54
Holiday Chef
Nothing makes me happier than the energy of a celebration with family and guests milling around with a plate of great food. The Italian meal, unlike many American meals, is served in courses. The appetizer course is followed by the primo (soup or pasta), the secondo (main course), and then dessert. …
… Italian style appetizers are actually meant to stimulate the taste buds and start the gastric juices flowing with an assortment of flavors, textures, colors, and aromas prior to the arrival of the rest of the meal. …
Full Story: Simplifying the Holiday Party: Italian-Style Appetizers; by Lidia Bastianich, on AlDenteBlog.com
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Cooking Classic Italian with Marcella Hazan
In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Special Reports, Кулинарные Тенденциии и Гид on 2008/12/08 at 11:17
Marcella Hazan says she doesn’t agree with combining different cuisines and that she thinks garlic is overused. She has one piece of advice for Italian cooking.
Her “Classic Italian Cook Book,” published in 1973, took American cooks beyond spaghetti and meatballs to such iconic dishes as pork cooked in milk, chicken roasted with two lemons, and Bolognese sauce. …
… She went on to write six more books with the aid of her husband, Victor. Now 84, the opinionated Hazan spoke recently about her new memoir, “Amarcord”; why she avoids Italian restaurants; and what we still have to learn about Italian cooking. (A lot.) …
Full Story: Dishing on Italian cooking; on Boston.com
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Nutty Buckwheat Flour Good for Robust Seasonal Dishes
In Americas Cuisines, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/12/01 at 22:11
Food with Recipes
Buckwheat flour adds texture and nutty flavor to pasta, cookies and other foods. Recipes for sugar cookies, blini and pizzoccheri demonstrate its versatility.
The flour’s rich yet subtle flavors mingle well with robust seasonal favorites.
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, …
… nutty Japanese soba noodles, but it’s also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might surprise even, say, a veteran cookie baker. Cookies become crumblier, pancakes have a richer crumb, pasta remains firmer, and they all benefit from buckwheat’s nuttiness, its texture and substance. …
Full Story: Buckwheat flour in baking and cooking; By Ysanne Spevack, on LATimes.cm
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CENARE FUORI CASA. AGLI ITALIANI PIACE.
In Archives, Biz Tips, European Cuisine, Food Guide, Italy, Special Reports, Кулинарные Тенденциии и Гид on 2008/11/10 at 16:25CENARE FUORI CASA. AGLI ITALIANI PIACE.
ANCHE QUANDO IL TEMPO NON AIUTA HAPPY HOUR E TAVOLINI ALL’APERTO NON SENTONO LA CRISI. PER RISPARMIARE QUALCOSA SULLA SPESA, IN TEMPI DI CRISI, SI CERCA SPESSO DI SCEGLIERE PRODOTTI PIU’ A BUON MERCATO. …
… OCCHI AI CIBI CHE ARRIVANO DA PAESI LONTANI. A PARTIRE …
dalla rubrica “COSTUME e SOCIETA’” del TG2 RAI
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«Quel sottile piacere di stupire»
In Amuse Bouche, Archives, Culinary News, European Cuisine, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/11/08 at 11:41
intervista
Carlo Cracco:
«Quel sottile piacere di stupire»
Per lo chef veneto il lusso del palato vale più di ogni altro
Psicologia e creatività i segreti della cucina d’autore. Di Marta Casadei…
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Remembering How to Make Pasta e Fagioli
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Кулинарные Тенденциии и Гид on 2008/11/06 at 22:39
Bitten
Mark Bitten creates a recipe for pasta e fagioli as he is cooking. After preparing the dish, he consults an Italian cooking encyclopedia to find several regional recipes that varied but ended in just about the same place…
…Pasta and beans — pasta e fagioli, the “pasta fazool” of the iconic pre-Sopranos paean to all things Italo-American, “That’s Amore,” where it is elegantly rhymed with “drool” — is just the ticket when you’re feeling unwell but not so unwell that the only possible dinner is boiled rice.
Full Story: Gaining Strength from Pasta e Fagioli; by Mark Bittman, on The New York Times
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Autumn Inspires Minestrone Flavor
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Non-Regional Cuisines, Vegetarian, Кулинарные Тенденциии и Гид on 2008/11/04 at 01:20Vegetarian Today
This chef adds a few nontraditional ingredients to a South Florida fall minestrone: Yukon gold potatoes and calabasa squash. He’s not afraid to add other items that are in his pantry, including leftover cooked orzo and a few different root vegetables…
…This time of year, my head spins. The first day of autumn has passed, and every magazine is featuring fall ingredients and winter clothes.
But we are still experiencing a steamy inferno. This tilts my food senses.
I am enticed by big, hearty bowls of soup, steaming stews and bubbling casseroles…
Story and Recipe: Delicious Autumn Flavor In A Minestrone; By STEVE PETUSEVSKY, on South Florida Sun-Sentinel
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Fresh Extra Virgin Olive Oil’s Time!
In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Organic, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/10/28 at 10:40Sorry for not updating my blog but I am traveling in the south of Italy to follow the whole process to produce organic “Extra Virgin Olive Oil, [EVOO]…
…It’s Fresh Olive Oil Time!
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New Yorkers Await Mozzarella Bar Opening
In Americas Cuisines, Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/10/10 at 19:32
Obika, which opened its first mozzarella bar four years ago in Rome, will debut in Manhattan. The unusual focus on a simple cheese has turned into a global trend as Obika branches have opened …
… OBIKÀ is how Neapolitans say “here it is.”
“It’s about time,” New Yorkers might respond. After more than a year of construction and red tape, the latest installment of Obikà, will open in the sculpture garden of 590 Madison Avenue, …
Read: Mozzarella, an Unlikely Star, Opens in Midtown; By JILL SANTOPIETRO; New York Times
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When in Italy….here’s how to eat real Italian food
In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/09/14 at 19:56When in Italy….here’s how to eat real Italian food
Home Food’s emissaries are as tradition-bent as it gets—Italian mamas and grandmas along with a handful of men. That’s a different animal from the international Slow Food movement, which also has roots in Italy and is albeit sympathetic.
Collectively, they’re called cesarine. Marcante is one of them, but there are some 300 cesarine (and cesarini, the male version) in Home Food’s network, scattered across Italy from Sicily in the south to Lombardy in the north. MORE
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Cuscus piccante con pollo e verdure
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/27 at 14:07
Cuscus piccante con pollo e verdure, di Peccati di Gola
Ingredienti per 4 persone: 200 g. di cuscus precotto, 2 zucchine, 300 g. di petti di pollo, 2 peperoncini piccanti, 2 pomodori maturi, 1 melanzana, 40 ml di olio extravergine di oliva, 1 cucchiaio di maizena, sale fino, 1 cucchio di sale grosso, 1 scalogno, 1 dado da brodo.
Gamberoni al Sale
In Archives, Cooking Tips, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:19
Gamberoni al sale, secondo di pesce da Peccati di Gola
Ingredienti per 4 persone: 12 gamberoni, 1 ciuffo di prezzemolo, erba cipollina, 1 spicchio d’aglio, olio extravergine di oliva, sale grosso, pepe.
Pere al formaggio, un antipasto veloce da Peccati di Gola
In Archives, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:13
Ingredienti per 4 persone: 4 pere williams, 400 g. di formaggio caprino, 30 g. di trito di erbe aromatiche (maggiorana, dragoncello, erba cipollina, timo), 50 g. di cetriolini sott’olio, 1 cipollotto, 1 cucchiaio di olio extravergine di oliva, pepe, sale fino.
Il Prosciutto di Parma in festa
In Archives, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 14:11Quattro week-end di eventi, degustazioni mostre, spettacoli, visite ai siti di produzione. E tanto altro. È quanto promette l’undicesima edizione del Festival del Prosciutto di Parma, in programma dal 30 agosto al 21 settembre: un incontro ravvicinato con il Prosciutto di Parma e i luoghi in cui nasce.
Padellata di pesce, colore di mare e terra
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/25 at 13:29
Padellata di pesce, colore di mare e terra con Peccati di Gola
Ingredienti per 4 persone: 800 g. tranci di pesce assortito (cernia, spada, branzino, nasello), 2 peperoni rossi e verdi, 1 peperoncino piccante, 1 cipolla rossa di Tropea, 1 spicchio d’aglio, 4 cucchiai di olio extravergine di oliva, 1/2 bicchiere di vino bianco secco, 2 rametti di prezzemolo, 1 pizzico di sale fino.
Canapè ai granchi, stuzzichini per un aperitivo peccaminoso
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/20 at 13:28Ingredienti per 4 persone: 4 fette di pancarré, 200 g. di polpa di granchio lessata, 1 limone, 1 bicchiere di latte, 60 g. di burro, 2 cucchiai di farina, 1/2 bustina di zafferano, 1 cucchiaio di pangrattato, sale, pepe e noce moscata.
Frittura di ostriche, squisite novità
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/08/19 at 13:20Frittura di ostriche, squisite novità da Peccati di Gola
Ingredienti per 4 persone: 24 ostriche, 2 limoni, 1 ciuffo di prezzemolo, 1 tuorlo, 1 cucchiaio di farina, olio extravergine di oliva, sale, pepe.
Frittata With Red Peppers and Peas – Recipe for Health
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/08/01 at 21:01
The week of the egg continues, with a recipe for a frittata that looks beautiful on a buffet and is a great destination for frozen peas.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry.
Ricotta Crostini with Soppressata
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/30 at 17:32
Ricotta Crostini with Soppressata
Creamy, luscious cows’ or sheep’s milk ricotta pairs beautifully with grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini. More
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Recipes for Health – Fresh Tomato Sauce alla Marinara
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/07/24 at 22:54
Recipes for Health
Fresh Tomato Sauce
The latest in a series of daily recipes for the health-conscious. Today, a recipe for a quick, simple marinara sauce that will only be good if your tomatoes are ripe. More
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In dieta con tacchino alla griglia in marinata di arancia
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/07/24 at 21:45
In dieta con tacchino alla griglia in marinata di arancia di Peccati di Gola
Ingredienti per 4 persone: 400 g. di scaloppine di tacchino, 2 arancie, 1 spicchio d’aglio, 1 grosso pizzico di erbe di Provenza, sale e pepe.
Photo by: Gaetan Lee
Spaghetti al sudore di pomodoro, freschezza in tavola da Pec
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16
Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.
Spaghetti al sudore di pomodoro, freschezza in tavola da Pec
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Italy, Photography, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/22 at 22:16
Ingredienti per 4 persone: 320 grammi di spaghetti, 8 pomodori maturi, 2 spicchi d’aglio, 10 foglie di basilico, 3 cucchiai di olio extravergine di oliva, 50 g. di parmigiano grattugiato, sale, pepe.
Concorso gastronomico internazionale Chicco d’oro 2008
In Archives, Culinary News, European Cuisine, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/18 at 11:57Concorso gastronomico internazionale Chicco d’oro 2008 – Al concorso possono partecipare tutti i cuochi professionisti italiani, anche residenti all’estero, con l’impegno a realizzare due preparazioni di riso: una elaborazione del tradizionale “Risotto all’Isolana” secondo la ricetta storica del Cav. Pietro Secchiati e una libera interpretazione del riso.
Toscana: Salsicce e fagioli all’uccelletta
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/18 at 02:22
Toscana: Salsicce e fagioli all’uccelletta di Peccati di Gola
Ingredienti per 4 persone: 1/2 kg di fagioli, 2 rametti di salvia, 3 spicchi d’aglio, 4 cucchiai di olio extravergine di oliva, 300 g. di pomodori pelati, 8 salsicce, sale e pepe.
Granzevola alla triestina, il pesce facile
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/14 at 12:53
Granzevola alla triestina, il pesce facile di Peccati di Gola
Ingredienti per 4 persone: 4 granzevole, 3 cucchiai di pangrattato, 3 spicchi d’aglio, 1 ciuffo di prezzemolo, 1 limone, 2 cucchiai di olio extravergine di oliva, sale, pepe.
Nastri di zucchine. Fritto con leggerezza
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Italy, Кулинарные Тенденциии и Гид on 2008/07/12 at 16:56Nastri di zucchine. Fritto con leggerezza, di Peccati di Gola
Ieri sera invece ho cucinato i “nastri di zucchine fritte” uno dei suoi piatti preferiti. Guarda caso. Mia moglie è disperata. Più per me, che per la mancanza Lorenzo. Comuque sia, riporto la ricetta dei Nastri di zucchine, fritte in una leggera pastella a base di farina e latte, con l’aggiunta di qualche fogliolina di menta che dona al piatto un p
Pasticcio di zucchine e fiori di zucca
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/09 at 11:45
Pasticcio di zucchine e fiori di zucca, una pasta ripiena ma leggera di Peccati di Gola.
Ingredienti per 6 persone: 150 g. di lasagne fresche all’uovo, 1 kg. di zucchine fresche novelle, 40 fiori di zucca, 650 g. di ricotta, 1,5 dl di latte, 2 spicchi d’aglio, 1 mazzetto di erba cipollina, 60 g. di parmigiano grattugiato, 60 g. di burro, olio extravergine di oliva, sale e pepe.
Minestrone toscano, un piatto freddo e nutriente
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/06 at 20:25
Minestrone toscano, un piatto freddo e nutriente, Peccati di Gola
Ingredienti per 4 persone: 150 g. di maccheroncini, 250 g. di fagioli, 1 ciuffo di prezzemolo, 1 spicchio d’aglio, 1 costa di sedano, 3 foglie di basilico, 1 rametto di rosmarino, 2 carote, 1 cipolla, 50 g. di pancetta, 50 ml. di olio extravergine di oliva, 3 pomodori pelati, 150 g. di verza, 2 foglie di timo, 1 foglia di salvia, sale e pepe.
Salsa di pomodoro e basilico, le conserve di Peccati di Gola
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/04 at 11:39
Salsa di pomodoro e basilico, le conserve di Peccati di Gola
Ingredienti per 10 vasetti da 150 ml: 3 kg. di pomodori maturi, 50 ml di olio extravergine di oliva, 2 spicchi d’aglio, 20 foglie di basilico, sale fino.
Moscardini in Umido, …
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/07/01 at 13:37Moscardini in umido, cucina light proposta da Peccati di Gola
Ingredienti per 4 persone: 1 kg di moscardini piccoli, 300 g di pomodori San Marzano maturi, 1 bicchiere di vino bianco secco, 1 rametto di prezzemolo, 1 spicchio d’aglio, 2 cucchiai di olio extravergine di oliva, sale e pepe.
Segui la ricetta su: Peccati di Gola
L’Ulivo e il Tartufo dei Colli Berici
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/06/30 at 20:07
In pochi conoscono l’olio e il tartufo dei colli Berici, considerati meno nobili rispetto agli stessi prodotti di altre zone d’Italia. Ma vi posso garantire, che anche da queste parti si inizia a fare sul serio. continua
L’umbria propone un “circo del gusto”
In Archives, European Cuisine, Food Guide, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/06/28 at 22:25“È un progetto di eccellenza, industriale e culturale – ha spiegato Fancelli -, che rappresenta un modo per stare nella globalizzazione, esaltando le diversità e le identità: l’idea del ‘circo’, di un ‘Circo del Gusto’ è la metafora di uno spettacolo culinario, che intreccia armonicamente e fa convivere le diverse culture gastronomiche, e non solo”
Insalata di carote e cannella, extralight con gusto
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Кулинарные Тенденциии и Гид on 2008/06/27 at 17:59Ingredienti per 4 persone: 200 grammi di carote, 2 cetrioli, 3 arance tardive, 20 grammi di capperi, 1 costa di sedano, olio extravergine di oliva, cannella, sale e pepe.
Segui la Ricetta su PeccatiDiGola.eu
Italy’s Vino Nobile di Montepulciano Under Investigation for Wine Fraud
In Archives, Culinary News, European Cuisine, Food Guide, Food for Thought, Italy, Special Reports, Кулинарные Тенденциии и Гид on 2008/06/15 at 20:37
Italy’s Vino Nobile di Montepulciano Under Investigation for Wine Fraud
By Monica Larner
Regional wine officials confirmed Friday that Vino Nobile di Montepulciano is the latest Italian denomination under scrutiny in a widening wine fraud investigation currently sweeping across Tuscany. Some 120,000 hectoliters (3.2 million gallons) of 2004 Vino Nobile di Montepulciano from the Vecchia Cantina cooperative have been impounded by Italy’s fraud police, the Guardia di Finanza, and at least two people have been named in the investigation. Full Story
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Ricotta’s a Big Cheese
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/06/13 at 21:53Suddenly, Ricotta’s a Big Cheese
By JULIA MOSKIN
Ricotta has made a jump from the wings onto center stage. Dolloped onto grilled bread and pizzas, whisked into sautéed spring greens to round their sharp flavors, or crumbled on top of pasta as a creamy-sharp garnish, ricotta has lately been inescapable in the city’s more adventurous Italian kitchens. Full Story
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Do Americans really need advice from Italy on how to grill?
In Americas Cuisines, Archives, Cooking Tips, European Cuisine, Food Guide, Food Styling, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/06/11 at 13:46Do Americans really need advice from Italy on how to grill?
Well, yeah, according to Mario Batali, the American chef who has built an empire as one of this country’s masters of Italian cooking, with seven New York restaurants and spots in Vegas and L.A., Full Story
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Ciabatta with Grilled Vegs
In Amuse Bouche, Archives, European Cuisine, Food Styling, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/06/05 at 11:01
Ciabatta con Verdure Grigliate
~ Fresh baked bread;
~ Seasonal grilled vegs;
~ Cherry tomatoes from Pachino, Sicily;
~ Arugola salad;
~ Organic olive oil, [my family production];
~ Balsamic vinegar from Modena, Emilia-Romagna;
~ Salt & pepper;
~ Peperoncino.
Made and Styled by OCK
© Photo by Lucia Zeccara
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Italians Are Losing Taste For Pasta
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/05/22 at 14:18Italians Are Losing Taste For Pasta As Price Rises Begin To Bite
Richard Owen
Times Online
The Mediterranean diet is under threat in the country that invented it as rising prices for staples such as pasta, bread, fruit and vegetables alter Italian eating habits. The Confedera-zione Italiana Agricoltori (CIA), the Italian farmers’ confederation, said that Italians were eating “chicken pieces instead of pasta, fried foods instead of vegetables and cheese instead of fruit”. Even wine sales have fallen by nearly 5 per cent. More …
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Recipe for Semolina Pasta
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/05/13 at 11:45Recipe for Semolina Pasta
By J.M. HIRSCH
AP Food Editor
This simple, egg-free pasta is a delicious, fun and child-friendly way to try your hand at homemade pasta. While it can be shaped however you like, this style traditionally is formed into small, thin discs.
This recipe calls for forming the dough into long snakes, which then are cut into small chunks that can be pressed with your thumb to create the discs, More …
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Pasta Mañana
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/05/07 at 11:50Menu Development | By Marc Halperin
Pasta Mañana
QSR.com
Suggestions for noodling around with a versatile carrier at dinner.
For some of us of a certain age, a personal history of pasta really begins with a can bearing the likeness of a certain grinning, mustachioed fellow in a white toque.
Chef Boyardee often introduced Americans who grew up hundreds of miles from the nearest community of Italian immigrants to the magic of pasta in tomato-based sauces. When I was a kid growing up in the central-California city of Fresno, those vacuum-sealed steel cylinders packed with beef ravioli were about the most ethnically distinctive offering on the shelves at my family’s local supermarket. More …
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Risotto, Perfect Partner for New Spring Flavors
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/04/28 at 15:53FOOD/DINING
Risotto is a perfect partner for new spring flavors
BY RACHEL WHARTON
New York Daily News
Risotto with Green Peas and Pancetta
Italian risottos are a stellar Sunday supper while the sun is gaining strength: Dotted with asparagus, mushrooms, favas or green onions, these rice dishes are rich and comfy yet bright and light at the same time. This tried-and-true pairing of fresh peas and pork is a favorite of New York City chef Laurent Tourondel, More>>
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IT
Pork Shoulder Porchetta
In Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/04/11 at 16:30Sunday Starts: Pork Shoulder Porchetta
Put a Little Italy in Your Roast Pork
By Nick Malgieri
The Washington Post
In Italy, everyone loves porchetta.
The Italian-style roast pork is common throughout the Marche, Lazio and Campania regions of central Italy. It starts with a whole suckling pig (as small as 10 to 20 pounds), a baby pig (up to 100 pounds) or a large roast, cooked over an open fire or in a wood-burning oven.
In Lazio and Campania, porchetta hawkers set up shop in spotless white trucks and dispense slices of highly seasoned pork that has been butchered so that the boneless meat from the spareribs and part of the belly is intact, more>>
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Is Cuisine Still Italian Even if the Chef Isn’t?
In Archives, Culinary News, European Cuisine, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, Italy, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/04/08 at 20:19Is Cuisine Still Italian Even if the Chef Isn’t?
By IAN FISHER
The New York Times
ROME — Last month, Gambero Rosso, the prestigious reviewer of restaurants and wine, sought out Rome’s best carbonara, a dish of pasta, eggs, pecorino cheese and guanciale (cured pig cheek; for the aficionados, pancetta is not done) that defines tradition here.
In second place was L’Arcangelo, a restaurant with a head chef from India. The winner: Antico Forno Roscioli, a bakery and innovative restaurant whose chef, Nabil Hadj Hassen, arrived from Tunisia at 17 and washed dishes for a year and a half before he cooked his first pot of pasta.
“To cook is a passion,” said Mr. Hassen, now 43, who went on to train with some of Italy’s top chefs. “Food is a beautiful thing.” more>>
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Organic Farmed Olives
In Archives, Culinary News, Environment Et Eco-Friendly, European Cuisine, Food Guide, Food for Thought, Healthy Kitchen, Italy, Organic, Photography, Special Reports, Кулинарные Тенденциии и Гид on 2008/04/05 at 16:19
Italy
Portrait of Organic Farmed Olives.
Photo: OCK.STYLE
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How Naked Is Your Gnudi?
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/04/02 at 23:03Taste
How Naked Is Your Gnudi?
By Catherine M. Allchin
The Seattle Times
Got gnudi? Yes, it sounds like something you might have done on a remote beach. But while the word does mean “naked” in Italian, the reference is to something not nearly so racy — ravioli filling without the pasta.
Often called ricotta gnocchi (because the main ingredient is ricotta cheese) or malfatti (“badly made” in Italian, because of their sloppy shape), these little melt-in-your-mouth dumplings have created something of a culinary craze across the country.
And ricotta gnocchi or gnudi, naked or not, these little cloudlike pillows deserve all the buzz they’ve been getting. [More...]
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GNUDI is a dialectal expression of the Italian word NUDI/Naked. They are a sort of Tortelli made with the filling only, no fresh dough.
The Synonyms of the above recipe are: Ravioli nudi, Strangolapreti, Strozzapreti, Gnocchi del Casentino (pronounced/’ɲɔkki/).
Gnudi-Ravioli Nudi [IT]
The True Art of Grappa [IT]
In Archives, Culinary News, European Cuisine, Food Guide, Italy, Кулинарные Тенденциии и Гид on 2008/03/30 at 22:18La vera arte della grappa
di Marco Angelini
Repubblica.it
In Italia quasi ovunque si fa del vino, e un po’ dappertutto si distilla l’acquavite di vinaccia. Ma per fare un prodotto di qualità sono quattro le cose fondamentali: la materia prima, il rigoroso controllo del processo, un buon impianto e un uomo che sappia condurlo al meglio. Sono sette i luoghi che consigliamo e che rispettano queste regole. I Viaggi [continua]
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Pecorino Senese al Pepe
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Guide, Healthy Kitchen, Italy, Nutrition, Кулинарные Тенденциии и Гид on 2008/03/25 at 03:02Cheese Course: A pepper coat enhances Tuscany’s pecorino senese
by Janet Fletcher
San Francisco Chronicle
Documenting Italy’s many pecorinos could keep a scholar busy for years, but I can hardly imagine more enjoyable research. The task would require traipsing around Tuscany – no hardship there – because that region produces innumerable sheep’s milk cheeses, known generically in Italian as pecorini. Among the noteworthy Tuscan specialties is pecorino senese (seh-NEH-zeh), made in the vicinity of Siena for centuries.
Recently, local Whole Foods stores have been carrying a delightful pecorino senese from the Pinzani dairy in Castel San Gimignano. Established in 1969, the dairy makes only raw-milk cheese because [More...]
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Pino Posteraro, Inspired Italian Chef
In Archives, Cooking Tips, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/03/18 at 13:29Italian chef shares inspired recipes served in his Vancouver restaurant
Google/Canadian Press; [3/17]
When award-winning Vancouver chef Pino Posteraro decided nine years ago that he wanted to write a cookbook, he approached a publisher and was told he wasn’t famous enough.
Well, the tables have turned for the Italian-born owner of the internationally renowned Cioppino’s Mediterranean Grill and Enoteca in that city’s Yaletown. The same publisher, realizing he had a star on his hands, approached him to write the book Posteraro had only dreamed about.
“Cioppino’s Mediterranean Grill: A Lifetime of Excellence in the Kitchen” (Douglas & McIntyre) is a glorious coffee-table-sized book packed with memoirs of a life filled with friends and colleagues who, he acknowledges, have made him the chef he is and with the bonus of 100 stunning recipes.
“I didn’t want it to be just a book of recipes,” [... More]
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Il Vate ed il cibo
In Archives, Chocolate, Cooking Tips, Culinary News, European Cuisine, Food for Thought, Italy, Sweet News, Кулинарные Тенденциии и Гид on 2008/03/10 at 11:11
Nel 2008 viene celebrato il settantenario dalla morte di Gabriele D’Annunzio.
Detto il Vate il D’Annunzio è considerato uno dei più grandi scrittori del ‘900.
Oltre ad essere un amante della lingua italiana, fu lui a coniare tantissime parole che ora sono di uso comune, amante delle belle donne, amante del lusso non poteva non amare il buon cibo.
Ed è proprio il cibo che lui considerava afrodisiaco.
Il più famoso dolce a cui il Vate ha dedicato uno scritto è il “Parrozzo”.
“…e che dovente a poche a poche chiù doce de qualunque cosa doce…”.
Il più famoso dolce a cui il Vate ha dedicato uno scritto è il “Parrozzo”.
“…e che dovente a poche a poche chiù doce de qualunque cosa doce…”.
(… e che diventa a poco a poco più dolce di qualsiasi cosa dolce…)
RICETTA
Ingredienti:
50 g di farina
100 g di semolino
7 uova
200 g di zucchero
7 mandorle amare
150 g di mandorle dolci
buccia di limone
cioccolato fondente
50 g di farina
100 g di semolino
7 uova
200 g di zucchero
7 mandorle amare
150 g di mandorle dolci
buccia di limone
cioccolato fondente
Esecuzione
Tritare finemente 150 g di mandorle dolci e n. 7 amare. Mescolare il tutto con 100 gr di semolino di grano duro più 50 gr di farina ed aggiungere la buccia di un limone grattugiata finemente. Mischiare all’impasto così ottenuto 7 tuorli d’uovo e 200 g di zucchero precedentemente miscelati. Si ottiene un impasto molto corposo che va gradualmente mischiato con 7 albumi montati a neve. Imburrare uno stampo a forma di cupola e infarinarlo, versarvi dentro il composto e infornare e cuocere160 gradi per 50 minuti; appena raffreddato, capovolgere. A bagnomaria, preparare la glassa di cioccolato fondente e spalmarcelo sopra.
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Celebrate Easter the Italian way.
In Archives, Culinary News, European Cuisine, Holidays~Celebrations, Italy, Кулинарные Тенденциии и Гид on 2008/03/09 at 11:51Celebrate Easter the Italian way – with pizza rustica
by Rosemary Black
nydailynews.com/lifestyle/food; [3/7]
The city’s Italian bakeries are laying in extra supplies of prosciutto, salami, capicola and mozzarella this week, but not to make into sandwiches. Instead, they form the base for pizza rustica, the savory Easter pie that shoppers will be hopping into stores to buy in the next few weeks.
The robust pastry, served in wedges as an antipasto before Easter dinner, is just one of several Italian classics made primarily for this holiday. Pastiera di grano, a sweet bread filled with wheat kernels and ricotta, is another one, as is the colomba pasquale, a dove-shaped bread studded with almonds and candied orange peel.
“Pizza rustica is very labor intensive,” says Michele Iavarone, the daughter of John Iavarone, of Iavarone Bros. in Queens. “We start baking these a couple of weeks before Easter, [...Read full article]
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Cucina italiana nel mondo: molto amore, troppe violenze; [IT]
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/03/06 at 18:23Cucina italiana nel mondo: molto amore, troppe violenze
di Beppe Severgnini
corriere.it; [28/02]
Stop eating Italian food. Smettete di mangiare italiano. Smettete di santificare chiunque abbia un cognome che finisce in vocale, e scrive libri di cucina. Smettete di assalire le pietanze con un bazooka travestito da tritapepe. Smette di ordinare un cappuccino fumante dopo la pasta con le vongole e il brasato.
Non vale solo per gli americani, anche se sono i peccatori più volonterosi. Vale per tutti gli stranieri: dicono d’amare il cibo italiano, ma spesso ne incoraggiano la parodia. Il successo planetario della nostra cucina è dovuto alla sua semplicità, alla sua imitabilità, al fatto d’essere salutare ed economica. Queste caratteristiche, unite alla diaspora degli ultimi 150 anni, hanno portato la nostra tradizione in tutto il mondo. Entrate in qualunque business hotel e troverete due ristoranti: uno francese, con un nome come “La Clé d’Or”: elegante, caro e semivuoto. Uno italiano, chiamato “Da Gino” o qualcosa del genere: colorato, a buon mercato, allegro e affollato. [continua...]
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Signore Benedetto, finalmente qualcuno che ne parla.
Risiedo a Mosca dal secolo scorso e continuo a vedere aprire pseudo ristoranti Italiani, [associati a vari "nomi" della cucina nostrana] e quando chiedo di conoscere lo Chef, … oops! al 98% lo Chef non c’e'!!! Trovo sempre il sous-chef, il Quoco, che puntulmente ha origini ex-sovietiche ma-pero’ ha studiato con un Italiano; dove? E’ impossibile saperlo.
Menu’ tradotti da far venire i brividi e come Gran Finale il sentirmi dire che, [in ordine di preferenza]: la Caprese, la Pizza e la Pasta la fanno meglio a Mosca che in Italia.
Meditiamo gente, meditiamo!
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Evviva! La prima New Entry di Marzo
In Archives, European Cuisine, Food for Thought, Italy on 2008/03/04 at 01:35Diamo il benvenuto a Pan, new entry di marzo, il piu’ giovane opinionista del team.
Neo Laureando, [si scrivera' cosi?], quindi molto impegnato, speriamo trovi un po’ di tempo per condividere con noi le sue Food Meditations!
Cioccolatieri per un giorno
In Archives, Chocolate, Cooking Tips, Culinary News, European Cuisine, Italy, Sweet News on 2008/03/01 at 13:51Cioccolatieri per un giorno:
l’Associazione Ragazzi Speciali a ‘La Fabbrica del Cioccolato’
Arezzonotizie.it
- Sabato 1 e domenica 2 marzo gli allievi del corso ‘Mani in pasta’ aiuteranno i Pasticceri e Cioccolatieri di Confartigianato a preparare dolci e uova di Pasqua nel laboratorio allestito in Piazza San Jacopo.
Dalla teoria alla pratica il passo è veramente breve, soprattutto se le lezioni apprese durante il corso di formazione ‘Mani in pasta’ vengono poi messe in pratica a ‘La Fabbrica del Cioccolato’. La terza edizione della kermesse organizzata dal Gruppo Pasticceri e Cioccolatieri di Confartigianato Imprese Arezzo dedicata al cacao e in questo caso anche alla Pasqua e ai dolci della tradizione pasquale infatti, avrà degli ospiti d’eccezione. Nel laboratorio a cielo aperto allestito in Piazza San Jacopo sabato 1 e domenica 2 marzo ci saranno anche i giovani dell’Associazione Ragazzi Speciali’, con cui da tempo Confartigianato Imprese Arezzo collabora.
‘Siete tutti invitati a venire a trovarci in questo dolcissimo weekend per scoprire le prelibate sorprese al cacao nel tour attraverso una vera e propria fabbrica del cioccolato allestita a cielo aperto – spiega il Presidente del Gruppo Pasticceri e Cioccolatieri di Confartigianato Imprese Arezzo Fabio Bardelli’. ... [Clicca sul Titolo del post]
RETROGUSTO
In Archives, Cooking Tips, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/02/28 at 11:03L’arte!!!
O meglio … le Arti. sono come le strade, tutte portano a ROMA!!!
Allego una cosa che trovo simpatica e che a breve si terrà qui dove vivo.
Hanno unito due belle arti.
L’arte del mangiare e qualla del creare sogni!
Cinema e Cucina. Bel connubio
http://www.lanciano.it/immagini/retrogusto/Brochure_web.pdf
Per chi è italiano e per chi non lo è,vivo a Lanciano, in Abruzzo.
Regione famosa più per la pasta De Cecco, Del Verde e Cocco (la migliore!!!)
A pochi chilometri c’è un piccolo paese, Villa Santa Maria, che dicono sia rinomato per la sua scuola.
La scuola è attinente al blog, è una scuola che sforna… sforna Chef!
ORSOLA!!! Perché non vieni ed organizzi uno Stage???
DD e La dieta!!!
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/02/26 at 19:51From: Deda
To: orsiko
Date: 26 Feb 2008 18:48
Subject: La dieta!!!
Oggi mando una poesia del grande, in tutti i sensi, Aldo Fabrizi che certo avrebbe molto apprezzato i tuoi manicaretti.
La dedico a tutti quelli che ci hanno provato varie volte ed inutilmente e che hanno finalmente capito che il cibo è una di quelle cose che ti rende felici.
… ma non bisogna esagerare!!!
La dieta
Doppo che ho rinnegato Pasta e pane,
so’ dieci giorni che nun calo, eppure
resisto, soffro e seguito le cure…
me pare un anno e so’ du’ settimane.
Nemmanco dormo più, le notti sane,
pe’ damme er conciabbocca a le torture,
le passo a immaginà le svojature
co’ la lingua de fòra come un cane.
Ma vale poi la pena de soffrì
lontano da ‘na tavola e ‘na sedia
pensanno che se deve da morì?
Nun è pe’ fà er fanatico romano;
però de fronte a ’sto campà d’inedia,
mejo morì co’ la forchetta in mano!
A. Fabrizi
Baci Deda
PS:
Aldo Fabrizi is a great Italian Artist.
Read the English version of this beautiful poetry by clicking on the Post Title.
DD – Dolce Abruzzese
In Archives, Cooking Tips, Culinary News, European Cuisine, Food for Thought, Italy on 2008/02/24 at 17:59E’ sempre un piacere!
From: Deda
Date: 22 Feb 2008 18:36
Subject:
To: orsiko
Mai cara oggi contribuisco con la ricetta di un tipico dolce di Abruzzese, anzi, con più precisione di Castel Frentano.
Spero che non ti dispiaccia se ti rubo il mestiere!!!
RICETTA per 100 bocconotti
Per la pasta:
• 40 rossi di uovo
• un chilo di zucchero
• 1/2 litro di olio di oliva
• un bicchiere di liquore dolce(Aurum, Alchermes..)
• le bucce di due limoni grattugiate
• farina al bisogno (avendo cura che la pasta non sia troppo dura)
Per il ripieno:
• 3 litri di acqua
• un chilo di zucchero
• un chilo cioccolato
• un chilo di mandorle tostate e tritate
• aroma di cannella
• 20 rossi di uovo
Esecuzione della ricetta
Si fanno bollire i tre litri di acqua, col chilo di zucchero e si fa sciroppare il tutto; a questo punto si aggiungono il chilo di cioccolato, il chilo di mandorle tostate e la cannella;
quando si raffredda il tutto, si aggiungono i 20 rossi d’uovo e si sbollenta; quindi si aggiungerà la cannella macinata
Per la pasta frolla si aggiungeranno i rossi d’uovo montati con lo zucchero; in precedenza si saranno montati un paio di bianchi d’uovo a neve: inoltre si saranno mischiati, con mezzo litro d’olio, le bucce dei limoni grattugiate e la farina necessaria;
quindi bisogna ungere con l’olio o con burro le pareti interne delle formette, entro le quali si metterà della pasta frolla, che deve aderire, in uno strato sottile, alle pareti delle formette; in questa sottile camicia di pasta frolla, di ogni formetta, bisogna versare il ripieno di cioccolato e mandorle tritate;
compiuta questa operazione, bisogna coprire ogni formetta con un dischetto di pasta frolla, che faccia da coperchio del bocconotto;
ora resta solo da infornare le formette ripiene nel forno a 180 gradi;
dopo la cottura, avranno assunto un colore ambrato; quando i bocconotti si raffreddano, si estraggono dalle formette, si allineano sui vassoi e si ricoprono di un fitto strato di zucchero a velo.
IL CIBO
Lo si schiaccia dolcemente tra lingua e palato; lentamente fresco e delizioso, comincia a fondersi: bagna il palato molle, sfiora le tonsille, penetra nell’esofago accogliente e infine si depone nello stomaco che ride di folle contentezza. (G. Flaubert)
Deda
DD e la nipotanza
In Archives, European Cuisine, Food for Thought, Italy on 2008/02/20 at 22:59Subject: DD e la nipotanza Re:
On 20/2/08 12:38, “DD” wrote:
Ho deciso che ti faccio un po’ di sana pubblicità!!!
Ho inviato il tuo blog alle mie amichette e spero che anche loro diano un contributo fattivo e di giudizio al tuo lavoro.
EVVIVA LUCA!!!
Gli faccio anche io auguri, pur se in ritardo, mancanza connessione cause varie.
E da Luca mi è balenato l’idea del mio rapporto cucina cibo con la mia nipotanza.
Da loro voglio far partire una mia considerazione.
Ho quattro bei nipoti (ogni scarafone è bello a “zia” soja!), una ormai una sta diventando una signorina…
…comunque tornando a loro…
Proprio con e per le mie “pesti” o “nanetti”, come li chiamo io, mi diletto ogni tanto in cucina per fare delle leccornie e ghiottonerie che soddisfino i loro gusti.
Generalmente il successo è assicurato!!!
La zia è sempre la zia
A parte i capricci classici dei bambini ho notato che, forse più degli adulti, hanno gusti netti e decisi e sono più esigenti e fantasiosi pur mantenedo quella semplicità che solo loro sanno avere.
Allora perché non sceglierli come “degustatori” di cibarie ed immagini???
Chi sa forse troveremo un nuovo critico in erba…
“A tavola perdonerei chiunque, anche i miei parenti.”
(O. Wilde)
“Solo gli imbecilli non sono ghiotti… si e’ ghiotti come poeti, si e’ ghiotti come artisti …”
(G. de Maupassant)
DD: Le donne sono come le ciliegie: una tira l’altra
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/02/19 at 12:39From: DD
Date: 15 Feb 2008 17:11
Cara Orsi,
…
Hai cercato di dare uniformità e le idee sono state studiate, ben delineate e non lasciate al caso.
I miei appunti sono stati fatti proprio perché non avendo giudicato la cosa come amatoriale cercavo un qualcosa che non ho mai trovato nelle varie sezioni che si occupano di cucina.
Rendere appagante un piatto anche con un richiamo di una frase o di una poesia.
Tipo: “Le donne sono come le ciliegie: una tira l’altra.”
“Se vedi volare una ciabatta ricordati della tua amica matta”
C’è una poetessa sarda Clelia Sedda che scrive aforismi come `assaggi di parole´ e di
`gusto della parola´, con tanto di ricette poetiche per `tartine di quartine´ o `spiedini di vocali´.
Per quanto riguarda il blog devo dire che per ora non sono riuscita a registrarmi perché mi ha dato varie volte errore. Prometto che ci riprovo!!
Altra idea!!!
Ultimamente sto seguendo il Benigni in TUTTO DANTE. E se qualche realizzazione fosse ispirata a qualche canto?
Inferno… piccante e sapori forti e speziati abbinati tipo al Messico per esempio
Purgatorio … chi sa perché ci abbinerei il pesce tipo qualcosa di Giapponese o crostacei come nelle zone del Canada o USA
Paradiso … i dolci Germania Inghilterra o i gelati.
Forse sto vaneggiando scusa
DD
Sofia Loren on "Spaghetti"
In Archives, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/02/19 at 10:19Everything you see I owe to spaghetti. Sofia Loren
Verdure alla scapece
In Archives, Cooking Tips, Culinary News, European Cuisine, Food for Thought, Italy, Кулинарные Тенденциии и Гид on 2008/02/12 at 18:52Well-cooked vegetables, European style
Los Angeles Times, Food; (8/15)
Although modern cooks have focused on maintaining a vegetable’s crispy texture, well-cooked vegetables served at room temperature have their own advantages, especially during the hot summer months, according to one writer. The Italian method of frying eggplant, zucchini and carrots in hot oil, then dressing them with vinegar and herbs before allowing the flavors to marry, is one of a variety of examples … <a href="http://www.latimes.com/features/food/la-fo-calcook15aug15,1,1745470.story?coll=la-headlines-food&ctrack=1&cset=true
“target=”_blank”>[Read full article; free registration required]
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Comunque, ci vuole sempre anche un po di mentuccia!
A San Valentino si puo’ dire Ti Amo … [4]
In Archives, Chocolate, Culinary News, European Cuisine, Food for Thought, Holidays~Celebrations, Italy, Photography, Sweet News, Кулинарные Тенденциии и Гид on 2008/02/08 at 17:32Chocolate Truffles
Say I love you with an Amuse-Bouche [4]
For always is believed that some food are able to boost the “Loving Virtues”, the so-called Aphrodisiacs. Strawberries and Asparagus are in the list together … with Spices like Pepper and Chilli Pepper, ...the Fish and Shellfish represent one of the most important source of phosphorus and protein, indispensable in the production of energy!
… There is also the Chocolate which apparently gives the same sensations as when we fall in love. [Or maybe is even better!?]
Anyway, legend or not the true aphrodisiac is self-esteem. However it cannot be denied that some foods have a stimulating action more than others!
If the facts don’t fit the theory, change the facts. Albert Einstein
A San Valentino si puo’ dire Ti Amo con uno stuzzichino!
Da sempre si ritiene che alcuni cibi siano in grado di aumentare le virtù amorose, i cosidetti cibi Afrodisiaci. Le Fragole e gli Asparagi sono nella lista insieme … alle Spezie come il Pepe ed il Peperoncino, … il Pesce che con i Crostacei rappresenta una delle più importanti fonti di fosforo e proteine, elementi indispensabili nella produzione di energia!
… C’e’ anche la Cioccolata che pare abbia lo stesso effetto dell’innamoramento. [O forse e' meglio!?]
Comunque, leggenda o no il vero afrodisiaco è lo stare bene con se stessi. Non si può negare però che alcuni cibi abbiano un’azione stimolante più di altri! 
Insalata Mista con …
In Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/02/06 at 15:02Insalata Mista
Tasty Mixed Green Salad with Green Pistachios, Organic Orange zest, Carrots, Parmigiano, Olive Oil and Modena Balsamic Vinegar. Sooo simple and sooo good!
Insalata Mista Deliziosa con Pistacchi Verdi, Buccia d’Arancia Biologica, Carote, Parmigiano a scaglie, Olio d’Oliva e Aceto Balsamico di Modena. Cosi semplice e cosi buona!
You do not really understand something unless you can explain it to your grandmother.
Non hai veramente capito qualcosa fino a quando non sei in grado di spiegarlo a tua nonna..
Albert Einstein
Aphorism - Aforismi
A San Velentino si puo’ dire Ti Amo … [2]
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Holidays~Celebrations, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/01/29 at 23:40
Frittatine di San Valentino
Say I love you with an Amuse-Bouche [2]
For always is believed that some food are able to boost the “Loving Virtues”, the so-called Aphrodisiacs. Strawberries and Asparagus are in the list together … with Spices like Pepper and Chilli Pepper, …
In the picture:
St. Valentine Frittatine, small heart shape omelettes with Asparagus, Strawberries and Peperoncino (Chilli Pepper). Buon Appetito!
A San Velentino si puo’ dire Ti Amo con uno Stuzzichino!
Da sempre si ritiene che alcuni cibi siano in grado di aumentare le virtù amorose, i cosidetti cibi Afrodisiaci. Le Fragole e gli Asparagi sono nella lista insieme … alle Spezie come il Pepe ed il Peperoncino, …
Nella foto:
Le Frittatine di San Valentino, piccole omelettes a forma di cuore con Asparagi, Fragole e Peperoncino q.b. Buon Appetito!
Say I love you with an Amuse-Bouche, …
In Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Holidays~Celebrations, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/01/26 at 03:15A San Valentino si puo’ dire Ti Amo con uno Stuzzichino!
Da sempre si ritiene che alcuni cibi siano in grado di aumentare le virtù amorose, i cosidetti cibi Afrodisiaci. Le Fragole e gli Asparagi sono nella lista insieme a …
For always is believed that some food are able to boost the “Loving Virtues”, the so-called Aphrodisiacs. Strawberries and Asparagus are in the list together with …
… on Tomatoes [2]
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/01/24 at 17:47
Tomatoes are a very interesting ingredient to follow, one because as Italian I love tomatoes in almost all sauces, [!], also because is a veg very rich in lycopene a very useful antioxidant for a healthy life.
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour Cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
Alice May Brock
Appetizers, etc…
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/01/24 at 03:04
Stuzzichini et Affini
Charming Italian terms to serve Amuse-Bouche and co.
Something to look forward if well-done!
Here an image of a Canape’ stuffed with Goat Cheese, Asparagus and Red onion. Very tasty, easy to handle and excellent for a stand-up party.
The term is very well explained by:
A.Word.A.Day–amuse-bouche
This week’s theme: French terms for food.
amuse-bouche (uh-MYUZ-boosh) noun
Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your appetite.
[From French, literally, "mouth amuser", from amuser (to amuse) + bouche (mouth). Its more informal twin, amuse-gueule, is the same thing, but may be considered vulgar in some circles. Gueule is the French term for an animal's mouth, bouche for a human's.]
-Guest wordsmith Rudy Chelminski (rudychelminskiATaol.com)
wordsmith.org
Mini Peppers stuffed with Goat Cheese Salad
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/01/23 at 01:34
Food Meditation 08/01/22
… ma se uno nasce quadrato puo’ morire tondo?
forse sarebbe meglio dire: ma si puo’ nascere quadrati?
oppure era al contrario???
Dried Tomatoes with Fresh Thyme
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Italy, Photography, Кулинарные Тенденциии и Гид on 2008/01/21 at 15:59
Food Meditation 08/01/21
ON DRY TOMATOES.
Many are the ways to keep tomatoes.
The commercial, ready to use, are in cans, tetra pak and/or jars.
Then we have fine, traditional homemade methods and when you have fresh organic tomatoes you want to know how to preserve them, to keep their flavour and eventually an appetizing appearance through the winter time.
I funded that drying them is an excellent way.
Drying is traditionally made under the hot sun of south Italian provinces, but where’s no sun I am slow-drying the tomatoes’ halves in a warm oven, with a bit of sea salt, crushed black pepper and oregano. Delicious!
