|
italian cooking magazines guide
I Love Italian Wine And Food - Reviewing The Reds By Levi Reiss I recently finished a wine tour of Italy’s twenty administrative regions, briefly describing each region prior to tasting a representative wine with food, and at least one imported Italian cheese. I enjoyed this experience so much that I plan to repeat it, but only after doing something similar for France and perhaps a few other countries. I am happy enough with Italian wine to continue to drink it for the rest of my days, but there are other wine-producing countries out there, and other wines to drink. I am going to give you a bit of a report on the red wines I encountered on this wine tour, but only after a quick summary of Italian red wines, as if such an endeavor was possible. Look for a similar article on Italian white wines.
You wouldn’t be alone if you immediately think red when the subject of Italian wine is raised. In spite of extreme variations in climate, soil, elevation, and other geographical conditions, every single one of Italy’s twenty regions produces red wine. The percentage varies widely from 91 % in the southern region of Calabria to 16% in the central region of Latium.
The reality of wine is more complex than first meets the eye. Who would have thought that Sicily, a southern Italian region if ever there was one, produces almost as much white wine as red wine? Considering that Sicily holds first place for Italian wine production that’s a lot of white wine. In fact, Sicily’s annual white wine production is greater than the total wine production of all but five Italian regions. But this article is about Italian red wines, not Italian white wines.
In chronological order we tasted a red wine from the southern region of Calabria, the central region of Latium, the northern region of Piedmont, the southern region of Sardinia, the central region of Abbruzzi, the northern region of Lombardy, our only rosé wine from the southern region of Apulia, the northern region of Trentino-Alto
Adige, the central region of Tuscany, two Vino Novellos (new wines) one from the northern region of Trentino-Alto Adige and the other from the northern region of Veneto, the southern region of Sicily, the central region of The Marche, the southern region of Bascilicata, and finally the northern region of Piedmont while describing its neighboring region of the Aosta Valley. I was unable to find a wine from the Aosta Valley. I am in the process of tasting a Riserva (longer-aged) version of this last wine, and will write an article when I have finished it.
These sixteen wines varied in classification from basically unclassified table wines to IGT, DOC, and DOCG. In short, all Italian wine classifications were represented. IGT stands for Indicazione Geografica Tipica, which may be translated as Typical Geographic Indication, in other words a wine that typifies its specific location. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. DOCG stands for Denominazione di Origine Controllata e Guarantita, which may be translated as Denomination of Controlled and Guaranteed Origin.
The wines varied in price from $8 to $38 but only three bottles cost more than $21. Their alcohol content varied from 11.5% to 15% but only one bottle exceeded 13.5%. The vintages varied from 1999 to 2006, with slightly more than half in the range 2002 to 2004. The grapes used varied widely, including both international and strictly Italian varieties. Some wines included multiple grape varieties, while others did not. And now for the question that you’ve been waiting for, what about the quality, and in particular the quality as a function of price? That too varied widely, there were both positive and negative surprises. We overpaid and there were definitely some bargains. Which was which? Read the articles. Article Directory: http://www.articlecube.com Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com . 
Here are some more italy articles...
Learn Italian | 10 Easy Ways To Instantly Learn Italian
Learning Italian is a fantastic opportunity. Speak Italian with people you meet while traveling, as well as those in your community. Communication opens doors to: work abroad, Read more...
|
Art In Italy
By Enrique Helmbrecht
Italy is internationally recognized for its vast culture, art development and language production. Travel to Europe and study Italian in Italy is a great option to discover the country where the two Read more...
|
The Attractive Quality Of Italian Glassware
By Kris Mink
A beautiful and long history is characteristic of Italian glassware. Legend says that glassmaking started in Italy in the pre-Roman period when unnamed sailors built a intense Read more...
|
| italian cooking magazines news: |
Umbria Waterfall - Italy Photo of the Week
<p><a href="http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/Umbria-Waterfall.htm"><img title="cascata delle marmore photo" src="http://0.tqn.com/d/goitaly/1/0/6/Q/-/-/cascata.jpg" border="0" alt="italy photo of the week" width="300" height="201" align="top" /></a></p>
<p>The Cascata delle Marmore, Italy's tallest waterfall, is near <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/spoleto/p/spoleto.htm">Spoleto</a> in the <a href="http://clk.about.com/?zi=1/1hc&zu=http://goeurope.about.com/library/bl_umbria_map.htm">Umbria region</a>.</p>
<p>More: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/">Italy Photos of the Week</a></p>
<p><small>Umbria Waterfall Photo © 2010 by <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.photosofoldamerica.com/">Photos of Old America</a>, used by permission. Click on the photo to see it larger.</small></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/01/umbria-waterfall-italy-photo-of-the-week.htm">Umbria Waterfall - Italy Photo of the Week</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Wednesday, September 1st, 2010 at 21:37:58.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/01/umbria-waterfall-italy-photo-of-the-week.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/01/umbria-waterfall-italy-photo-of-the-week.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/01/umbria-waterfall-italy-photo-of-the-week.htm&zItl=Umbria Waterfall - Italy Photo of the Week">Email this</a></p>
Florence Restaurant Recommendations
<p>On our <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.facebook.com/pages/Italy-Travel/343079528539">Italy Travel Facebook page</a>, Melissa posted a few restaurants she liked during her recent stay in Florence. She and her family stayed in a vacation rental apartment (through <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.vrbo.com/vacation-rentals/europe/italy/tuscany/florence">VRBO</a>) in San Frediano neighborhood, across the Arno from the historic center and she says she highly recommends staying in a vacation rental, especially if you're traveling with children. Melissa's recommendations:
<ul>
<li><em>Alla Vecchia Bettola</em>, the fried zucchini flowers were a miracle but the place, in keeping with the spirit of historic foods, doesn't take credit cards.</li>
<li><em>Trattoria del Carmine</em> was a favorite for the affable service, traditional food, and the fact that my kids could melt down and they were very kind.</li> <a href =http://goitaly.about.com/b/a/261635.htm>Read more...</a><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/florence-restaurant-recommendations.htm">Florence Restaurant Recommendations</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Monday, August 30th, 2010 at 11:58:44.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/florence-restaurant-recommendations.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/florence-restaurant-recommendations.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/30/florence-restaurant-recommendations.htm&zItl=Florence Restaurant Recommendations">Email this</a></p>
Italy Travel Tips - Credit Cards and Cash
<p>On our <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.facebook.com/pages/Italy-Travel/343079528539">Italy Travel Facebook page</a>, a reader who just returned from a month in Florence warns that some small, family-run restaurants don't take credit cards so if you want to get away from the tourist restaurants you may need to pay with cash. She stayed in a vacation apartment in Florence's <em>San Frediano</em> neighborhood (across the Arno) and says: <a href =http://goitaly.about.com/b/a/261625.htm>Read more...</a><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/italy-travel-advice-credit-cards-and-cash.htm">Italy Travel Tips - Credit Cards and Cash</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Monday, August 30th, 2010 at 10:36:14.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/italy-travel-advice-credit-cards-and-cash.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/30/italy-travel-advice-credit-cards-and-cash.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/30/italy-travel-advice-credit-cards-and-cash.htm&zItl=Italy Travel Tips - Credit Cards and Cash">Email this</a></p>
Italian Festivals in September
Following the August vacation period, Italians celebrate their return to regular life with festivals the first weekend of September. There's a <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.monicacesarato.com/blog/2010/08/24/regata-storica-venezia-historic-regatta-venice-2010/">historic boat race in Venice</a>, a palio competition in Tuscany, and the <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.nileguide.com/destination/blog/rome/2010/08/26/get-out-viterbos-festa-di-santa-rosa/">Macchina di S. Rosa</a> in Viterbo, north of Rome. The <em>Macchina</em>, a lighted tower about 30 meters tall and weighing nearly 5 tons topped by a statue of Santa Maria Rosa, is carried through town on the shoulders of more than 100 porters. Viterbo can be visited as a day trip from Rome (see <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/lazio/ig/lazio-maps/northern-lazio-region-maps.htm">Northern Lazio map</a>). The popular <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2009/09/08/san-gennaro-festival-in-naples-and-the-us.htm">San Gennaro Festival</a> is held in Naples (and the US) later in September. Read about all these events and more in <a href="http://goitaly.about.com/od/festivalsandevents/a/sept_fest.htm"><strong>September Festivals in Italy</strong></a>.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/27/italian-festivals-in-september.htm">Italian Festivals in September</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Friday, August 27th, 2010 at 17:46:24.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/27/italian-festivals-in-september.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/27/italian-festivals-in-september.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/27/italian-festivals-in-september.htm&zItl=Italian Festivals in September">Email this</a></p>
Prosciutto di Parma - Italy Photo of the Week
<p><a href="http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/Parma-Ham.htm"><img title="prosciutto photo" src="http://0.tqn.com/d/goitaly/1/0/2/Q/-/-/parma-prosciutto.jpg" border="0" alt="italy photo of the week" width="300" height="224" align="top" /></a></p>
<p>More: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italypictures/ig/parma-pictures/">Parma Pictures</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/">Italy Photos of the Week</a></p>
<p><small>Parma Ham Photo © 2010 by Martha Bakerjian, click on the photo to see it larger.</small></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/25/prosciutto-di-parma-italy-photo-of-the-week.htm">Prosciutto di Parma - Italy Photo of the Week</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Wednesday, August 25th, 2010 at 14:58:27.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/25/prosciutto-di-parma-italy-photo-of-the-week.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/25/prosciutto-di-parma-italy-photo-of-the-week.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/25/prosciutto-di-parma-italy-photo-of-the-week.htm&zItl=Prosciutto di Parma - Italy Photo of the Week">Email this</a></p>
Where to See Michelangelo's Art in Florence
<p><a href="http://goitaly.about.com/od/florenceitaly/ig/Florence-Picture-Galleries/Florence-Davide-11.htm"><img class="alignnone" src="http://0.tqn.com/d/goitaly/1/3/U/-/-/-/florence_11.jpg" alt="florence david picture" hspace="5" align="left" /></a>Michelangelo is one of Italy's most famous Renaissance artists and many of his great works, including his statue of David, can be seen in the city of Florence. A replica of Michelangelo's David sits outside <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/florenceattractions/a/Palazzo-Vecchio-Florence.htm">Palazzo Vecchio</a>, Florence's city hall, but the original can be seen in a Florence museum. Michelangelo fans may also be interested in visiting the house that once belonged to him. Here's <a href="http://goitaly.about.com/od/florencemuseums/a/michelangelo-art-florence.htm"><strong>Where to See Michelangelo's Art in Florence</strong></a>.</p>
<p>Not all of Michelangelo's art is in Florence, though. There's also a fair amount in Rome and Vatican City, including his famous Pieta' sculpture and Sistine Chapel ceiling Here's <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeattractions/a/michelangelo-art-rome.htm">Where to See Michelangelo's Art in Rome</a>.</p>
<p><small>David Replica Photo © 2006 by Martha Bakerjian</small></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/24/michelangelo-art-in-florence-italy.htm">Where to See Michelangelo's Art in Florence</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Tuesday, August 24th, 2010 at 12:02:53.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/24/michelangelo-art-in-florence-italy.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/24/michelangelo-art-in-florence-italy.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/24/michelangelo-art-in-florence-italy.htm&zItl=Where to See Michelangelo's Art in Florence">Email this</a></p>
Eat Pray Love Movie Sites in Rome
<p>In the movie <em>Eat Pray Love</em>, you'll see lots of Rome scenes. In the first part of the book, <em>Eat</em>, author Elizabeth Gilbert (played by Julia Roberts) spends her time in Rome searching for beauty and exploring Italian food. She also takes a trip to Naples, the city where pizza originated, in search of perfect pizza. You can visit these places on your next trip to Rome or take a virtual look with our article, <a href="http://goitaly.about.com/od/romeattractions/tp/eat-pray-love-sites-rome.htm"><strong>Eat Pray Love Sites in Rome</strong></a>.</p>
<p><strong>Plan Your Trip to Rome</strong>: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeitaly/p/rome.htm">Rome Travel Guide</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/hotelsandlodgin1/tp/rome-where-to-stay.htm">Where to Stay in Rome</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeattractions/tp/rome-tourist-attractions.htm">What to See in Rome</a></p>
<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/23/eat-pray-love-movie-sites-in-rome.htm">Eat Pray Love Movie Sites in Rome</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Monday, August 23rd, 2010 at 15:27:22.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/23/eat-pray-love-movie-sites-in-rome.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/23/eat-pray-love-movie-sites-in-rome.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/23/eat-pray-love-movie-sites-in-rome.htm&zItl=Eat Pray Love Movie Sites in Rome">Email this</a></p>
Book Ahead to See the Last Supper in Milan
<p>Stan Douglas, of <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.paliotours.com/">Palio Tours</a> (who also offer a <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.paliotours.com/opera_tour.html">Milan and Verona Opera Tour</a>), suggested that I remind readers to book two to three months ahead if they want to see Da Vinci's popular masterpiece, the <em>Last Supper</em>, in Milan. Stan says, "getting in there has become even more difficult that obtaining <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/festivalsandevents/qt/siena-palio.htm">Palio</a> tickets!" If you can't get tickets for the date you want, one company has started offering a few last minute tickets when they have them available. Find out how to book in my article, <a href="http://goitaly.about.com/od/milanitalytravel/qt/last_supper.htm"><strong>How to get tickets to the Last Supper</strong></a>.<p>
<p><strong>Milan Travel</strong>: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/hotelsandlodginginmilan/tp/top_milan_center_hotels.htm">Where to Stay</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/milanitalytravel/tp/milan-tourist-attractions.htm">What to See</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/milanitalytravel/l/bl_milan-transportation-map.htm">Milan Transportation</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/moreitaliancities/p/milan.htm">Milan Travel Guide</a></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/21/book-ahead-to-see-the-last-supper-in-milan.htm">Book Ahead to See the Last Supper in Milan</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Saturday, August 21st, 2010 at 14:06:29.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/21/book-ahead-to-see-the-last-supper-in-milan.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/21/book-ahead-to-see-the-last-supper-in-milan.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/21/book-ahead-to-see-the-last-supper-in-milan.htm&zItl=Book Ahead to See the Last Supper in Milan">Email this</a></p>
View from Rome's Capitoline Hill - Italy Photo of the Week
<p><a href="http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/Rome-Church-and-Trajans-Column.htm"><img title="rome church photo" src="http://0.tqn.com/d/goitaly/1/0/x/P/-/-/rome-church-blog.jpg" border="0" alt="italy travel photo of the week" width="300" height="417" align="top" /></a></p>
<p>Rome's Capitoline Hill is a great place for views of Rome with several photo ops. In this photo you can see Trajan's Column and Santa Maria Church and from the other side of the hill you can look out over the Roman Forum to the Colosseum.</p>
<p>More: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeandvaticancity/tp/rome-photo-ops.htm">Rome Photo Ops</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeattractions/tp/rome-photos.htm">Rome Pictures</a> <br /><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/">Italy Photos of the Week</a></p>
<p><small>Rome Photo © 2010 by Martha Bakerjian</small></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/18/capitoline-hill-view-italy-photo-of-the-week.htm">View from Rome's Capitoline Hill - Italy Photo of the Week</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Wednesday, August 18th, 2010 at 14:34:13.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/18/capitoline-hill-view-italy-photo-of-the-week.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/18/capitoline-hill-view-italy-photo-of-the-week.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/18/capitoline-hill-view-italy-photo-of-the-week.htm&zItl=View from Rome's Capitoline Hill - Italy Photo of the Week">Email this</a></p>
Piazza San Marco Photos
<p><a href="http://goitaly.about.com/od/venicepictures/ig/Piazza-San-Marco-Photos/san-marco-piazza.htm"><img class="alignleft" src="http://0.tqn.com/d/goitaly/1/3/n/P/-/-/san-marco-piazza.jpg" alt="piazza san marco photo" /></a>Piazza San Marco, or <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/venice-Saint-Marks-Square.htm">Saint Mark's Square</a>, is Venice's main square and most popular tourist attraction. Around the square are top sights including <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italypictures/ig/venice-pictures/basilica-san-marco.htm">Basilica San Marco</a>, the <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-history.htm">Doge's Palace</a>, and the <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/venicepictures/ig/Venice-Clock-Tower-Views/">bell tower</a> that you can climb for great views of Venice. Take a closer look at Saint Mark's Square with our <a href="http://goitaly.about.com/od/venicepictures/ig/Piazza-San-Marco-Photos/"><strong>Piazza San Marco Photos</strong>.</a></p>
<p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/venice-Saint-Marks-Square.htm">More about Saint Mark's Square</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/venicehotelslodging/tp/san-marco-hotels.htm">San Marco Area Hotels</a></p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/17/piazza-san-marco-photos.htm">Piazza San Marco Photos</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Tuesday, August 17th, 2010 at 14:27:01.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/17/piazza-san-marco-photos.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/08/17/piazza-san-marco-photos.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/08/17/piazza-san-marco-photos.htm&zItl=Piazza San Marco Photos">Email this</a></p>
|
|
|
Site Navigation:
Italy declared its neutrality upon the outbreak of World War I on the grounds that Germany had embarked upon an offensive war.
|
Links & Resources:
Home Page
Italian Cooking Magazines
Italian Cooking On Tv
Italian Cooking Originate In Tuscany
Italian Cooking Recipes
On Italian Meals
I recently got a note from James, who says:<BR><BR>
<i>I enjoy things Italian, not the least of which is its food. Part of that enjoyment is the proper presentation of its food in the context of meal time.
<BR><BR>
There is some information as to what constitutes proper form of the meal: hors d'oeuvres, courses, etc. Not so much info regarding the recipes of the menu items, what is an acceptable first course, and what would be an appropriate second course, in light of the first course, etc.
<BR><BR>
I suppose it seems as though I'm overly interested in food, but it is more important to me that I have presented a meal in what is considered good form. It goes without saying that the meal should be well cooked, but more important, it should be well presented.
<BR><BR>
Could you direct me to any publication or organizations that address this issue?</i>
<BR><BR>
To which I replied:<BR><BR>
Dear James,<BR><BR>
I do discuss the organization of an Italian meal (the meals of the day, actually) <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/menues/a/aa112499.htm">here</a> .
<BR><BR>
In terms of form, it's important to remember that Italian cooking is quite seasonal, with people tending to cook the vegetables in season (<A HREF="http://italianfood.about.com/od/eggplant/Vegetables_Eggplant.htm">eggplant</A> in summer, <A HREF="http://italianfood.about.com/od/anitalianenglishglossary/g/cabbage.htm">cabbage</A> in winter), and make much lighter dishes during the summer months than they do in the winter.
<BR><BR>
Exactly what combination of dishes gets served depends upon the tastes of the cook, but in Italy cooking tends to be local. Neapolitans cook <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/southern_2.htm">Neapolitan</A>, Tuscans cook <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/central_2.htm">Tuscan</A> and so on. People do occasionally cook favorites from elsewhere, and there are some standard dishes, e.g. the <A HREF="http://italianfood.about.com/od/beefbracioleetc/r/blr0050.htm">cotoletta alla milanese</A>, but most dishes are local. So if you're preparing a <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/islands_2.htm">Sicilian</A> first course, you probably won't want to follow it with a second from <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/northeastern_9.htm">Friuli Venezia Giulia</A>.
<BR><BR>
I hope this helps!
<BR><BR>
Adding to my reply, in the past I did put up meals for the week, and will resume doing so now. Among the meals posted to date are:
<UL>
<LI><A HREF="http://italianfood.about.com/b/2010/06/18/an-italian-meal-for-the-week-38.htm">Summery, with pappa al pomodoro followed by scaloppine</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/03/12/an-italian-meal-for-the-week-37.htm">Wintery, revolving around oranges</A> </LI>
<LI><A HREF="http://italianfood.about.com/b/2010/03/05/an-italian-meal-for-the-week-36.htm">Pasta and meat to serve with Chianti</A> </LI>
<LI><A HREF="http://italianfood.about.com/b/2010/02/05/an-italian-meal-for-the-week-34.htm">A cold weather meal revolving around broth and boiled meats</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/01/29/an-italian-meal-for-the-week-33.htm">Fish, and more specifically salmon</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/01/09/an-italian-meal-for-the-week-31.htm">A meaty fall meal, for when the mist comes in</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2009/10/30/an-italian-meal-for-the-week-and-gavi.htm">Another early fall meal, featuring fish and Gavi wine</A></LI>
</UL><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm">On Italian Meals</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Saturday, September 4th, 2010 at 05:04:33.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm&zItl=On Italian Meals">Email this</a></p>
Almost Wordless Wednesday: Tris di Sughi
<IMG SRC="http://0.tqn.com/d/italianfood/1/0/m/A/1/trissughiww.jpg" BORDER=0 HEIGHT=232 WIDTH=298 ALT="Tris di Sughi"><BR><BR>
<strong>Or Three Sauces,</strong> and this is what you'll get with your bigoli (thick-stranded pasta) if you order them in a traditional eatery in the Veneto: <A HREF="http://italianfood.about.com/od/vegetablesauces/r/blr0022.htm">Tomato Sauce</A>, <A HREF="http://italianfood.about.com/library/weekly/aa061703.htm">Peas</A>, a Tomatoless Meat Sauce, and you sauce your pasta as you see fit, adding grated cheese to taste. It can be very nice!<BR><BR>
<strong>The meat sauce, you wonder?</strong> If the restaurant is very traditional it will be made from <em>rovinazzi,</em> or chicken giblets:<BR><BR>
2/3 pound (300 g) chicken giblets (gizzards, cockscombs, hearts, and livers)<BR>
A sprig of fresh sage <BR>
A sprig of fresh rosemary<BR>
1/2 cup (100 g) unsalted butter<BR>
1 cup (50 g) freshly grated Grana Padano or Parmigiano Reggiano<BR>
Salt<BR><BR>
Clean and wash the gizzards. <BR><BR>
Bring a small pot of water to boil, salt it lightly, and simmer them for 10 minutes. Remove them from the water with a slotted spoon, and dice them finely.<BR><BR>
Use a needle to prick the cockscombs and boil them for 5 minutes. Drain them, skin them, and chop them.<BR><BR>
Wash the hearts and livers under cold running water, removing filaments and fat, and all traces of bile (greenish spots on the livers). Chop the hearts, and crumble the livers with your fingers.<BR><BR>
Heat the butter with the sage and rosemary, and when it begins to crackle add the chopped gizzards, cockscombs and hearts, and simmer for about 15 minutes over a low flame. <BR><BR>
Remove the herbs, add the livers, season to taste, and cook, stirring, over a brisk flame for about 3 minutes. <BR><BR>
It's done! <BR><BR>
Serve your bigoli (figure 3/4 pound, or about 320 g for 4 people, and time the cooking so they will be done when the sauce is), with the giblet sauce, tomato sauce, peas, and grated cheese on the side for those who want it. The wine? Red, and <A HREF="http://italianfood.about.com/library/weekly/aa041297.htm">Valopicella</A> will be perfect.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm">Almost Wordless Wednesday: Tris di Sughi</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, September 1st, 2010 at 05:19:48.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm&zItl=Almost Wordless Wednesday: Tris di Sughi">Email this</a></p>
Peperoni...
<IMG SRC="http://italianfood.about.com/library/pics/peper.jpg" BORDER=0 HEIGHT=187 WIDTH=244 Align="left" ALT="Peppers">It suddenly occurred to me that I have yet to say much about peperoni, bell peppers, this summer. A serious failing on my part because they have been good. But there's still time, and should you pick up a few at your market (the ones shown here are <i>Corno di Bue,</I> or Bull's Horn peppers, from Piemonte), you have many options, including these, most of which will also be nice at a cookout or picnic:
<UL>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0182.htm">Bell Pepper Rollups, or Involtini</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr1802.htm">Goria-Style Marinated Grilled Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr1483.htm">Grilled Bell Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0273.htm">Neapolitan Stuffed Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0825.htm">Peperonata Rustica</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/Peppers-Stuffed-With-Tuna-Mozzarella-And-Pine-Nuts.htm">Peppers Stuffed with Tuna, Mozzarella and Pine Nuts</A></LI>
</UL>
<B><A HREF="http://italianfood.about.com/library/rec/blr0168.htm">More Ideas for Bell Peppers</A></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm">Peperoni...</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Monday, August 30th, 2010 at 10:25:09.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/30/peperoni.htm&zItl=Peperoni...">Email this</a></p>
Dining at the Shore
<IMG SRC="http://z.about.com/d/italianfood/1/0/4/y/bright.jpg" BORDER=0 HEIGHT=167 ALIGN="LEFT" hspace="5" vspace="5" WIDTH=200 ALT="Fresh fish">August is traditionally the month Italians head for the shore, and this of course means eating fish. That people now stay at the shore for days rather than weeks doesn't change the picture much -- people simply enjoy as much fish as they can in the time they have. I know we're at the end of the month, but there's still time for one more weekend meal.<BR><BR>One might start out with <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0931.htm">Cozze al graten</A>, a classic Neapolitan recipe for baked mussels (or go with a <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0932.htm">Sicilian variation</A> that also has tomato), followed by <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0930.htm">impepata di cozze</A>, a peppery mussel stew (if you really like mussels) or the classic <A HREF="http://italianfood.about.com/od/fishsauces/r/blr0058.htm">spaghetti alle vongole</A>, spaghetti with clams, and finish with <A HREF="http://italianfood.about.com/od/freshfishthebasics/r/blr0851.htm">grilled fish</A>, perhaps an orata or a spigola (sea bass or snapper, respectively) and a zesty tossed salad. The wine? I'd go with a Falanghina, a delightful white from Campania. And dessert? <A HREF="http://italianfood.about.com/library/rec/blr0115.htm">Gelato</A>.<BR><BR>
<B><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/fishdishes/ig/La-Galleria-del-Pesce/">La Galleria Del Pesce, The Fish Gallery</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/aboutingredients/ss/aa081106.htm">How To Select Fresh Fish</a></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm">Dining at the Shore</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 27th, 2010 at 18:39:51.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm&zItl=Dining at the Shore">Email this</a></p>
Almost Wordless Wednesday: Piadine!
<A HREF="http://italianfood.about.com/od/breadspizza/ss/aa072507.htm"><IMG SRC="http://0.tqn.com/d/italianfood/1/0/h/A/1/piadina10ww.jpg" BORDER=0 HEIGHT=231 WIDTH=300 ALT="Piadine"></A><BR><BR>
Piadine are the wonderful flatbreads made in Romagna (east of Bologna), and though one might expect them to be an old, old tradition, their status as the day-to-day bread Romagnoli enjoy is fairly recent, because they contain lard that few could afford (except for special occasions) until after WWII. <BR><BR>
<A HREF="http://italianfood.about.com/od/breadspizza/ss/aa072507.htm">Piadine are quite easy to make</A>, and quick too, because there's no rising involved. Tradition dictates that they be slathered with a spreadable cheese, for example stracchino, topped with prosciutto, and folded in half, but I have also enjoyed a piadina folded around grilled sausages and onions -- it made for a different and quite invigorating breakfast, and was just what I needed after a night in the rain at Imola, where my friends and I had gone to see a Formula 1 race.<BR><BR>
If you serve piadine at a cookout or picnic, expect people to wonder at their appearance, and then gobble them up!
<BR><BR>
<B>Some other Hearth Breads<br />
<A HREF="http://italianfood.about.com/od/breadspizza/ss/aa051906.htm">Panigacci are Ligurian</A><BR>
<A HREF="http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Chapatis/">Chapatis are Indian</A><BR>
<A HREF="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm">Pita Bread is Middle-Eastern</A></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm">Almost Wordless Wednesday: Piadine!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, August 25th, 2010 at 07:08:50.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm&zItl=Almost Wordless Wednesday: Piadine!">Email this</a></p>
Got Fruit? Make Mostarda!
<A HREF="http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm"><IMG SRC="http://z.about.com/d/italianfood/1/0/-/G/most10s.jpg" BORDER=0 HEIGHT=164 ALIGN= "LEFT" WIDTH=200 ALT="Jars of Mostarda"></A>The end of summer is one of the richest periods of the year for fruit, and your markets may be overflowing with all sorts of things that would be nice to carry into the winter months. What to do? <BR>
Make <A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm"><I>Mostarda</I></A>, a traditional Italian fruit condiment that's perfect with boiled meats or vegetables (and is also nice with a roast); it gains a healthy kick from ground mustard seed or mustard oil, but otherwise has little in common with the yellow stuff the French call <I>Moutarde</I> and Italians call <I>Senape.</I> <BR>
Though it will take you several days to make a batch of mostarda, the actual process is quite easy and the steps only take a few minutes per day. <BR><BR>
<B><A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm">More about mostarda, and several recipes</A>.</B><BR>
<B><A HREF="http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm">Making mostarda: the steps, illustrated</A>.</B> <p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm">Got Fruit? Make Mostarda!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Tuesday, August 24th, 2010 at 04:41:40.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm&zItl=Got Fruit? Make Mostarda!">Email this</a></p>
Making Jam And Have A Bad Seal?
It's wild berry season in Italy now, and this especially means blackberries; the brier patches are heavy with ripe black berries, and you'll find people happily picking them if you drive out into the country. What next? They're wonderful over <a href="http://clk.about.com/?zi=1/1hc&zu=http://">gelato</a> or with whipped cream, but the best thing to do with a blackberry (I think) is <A HREF="http://italianfood.about.com/od/preservesetc/r/blr0507.htm">make jam</A>. For that matter, buy other ripe fresh fruit while you're at it (Italian markets sell it by the case at this time of year, especially <A HREF="http://italianfood.about.com/od/preservesetc/r/blr0795.htm">peaches</A>) and make <A HREF="http://italianfood.about.com/library/weekly/aa053099.htm"><I>lots</I> of jam</A>. <BR><BR>
It's important to sterilize home made jams, and after the jars have cooled you should tap the lids to make sure the seals ring true. If one doesn't you simply open it first. Got two that don't ring? Use one to make a <A HREF="http://italianfood.about.com/library/rec/blr0253.htm">crostata</A>, the classic central Italian jam tart. They're wonderfully tasty, and you may find yourself hoping more jars clank.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm">Making Jam And Have A Bad Seal?</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 20th, 2010 at 01:58:06.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm&zItl=Making Jam And Have A Bad Seal?">Email this</a></p>
Almost Wordless Wednesday: Basilico!
<img src="http://0.tqn.com/d/italianfood/1/0/S/8/1/basilicogal.jpg" border="0" width="300" height="351" alt="Basil"><BR><BR>
It was overcast today, so Elisabetta and I took Daughter C to <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.comune.sarzana.sp.it/citta/Default.htm">Sarzana</a>, a pretty town just across the border into Liguria. As in much of Liguria, the cuisine is strongly vegetarian, and most every restaurant offers a dish, or perhaps many, with pesto sauce.
In Particular:
<ul>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/greenvegetable/r/blr0013.htm">Trenette al Pesto</a>, with green beans and potatoes too.</li>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/bakedpasta/r/blr0012.htm">Lasagne al Pesto</a></li>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/bakedpasta/r/Pesto-Vegetable-Lasagna.htm">A slightly richer Lasagne al Pesto</a></li>
</ul>
A couple of non-pasta recipes with pesto sauce or basil:<BR>
<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/heartysoups/r/blr0153.htm">Minestrone al Pesto</a><BR>
<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/turkey/r/blr0154.htm">Tacchino al Basilico</a>, Turkey with basil<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm">Almost Wordless Wednesday: Basilico!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, August 18th, 2010 at 17:34:16.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm&zItl=Almost Wordless Wednesday: Basilico!">Email this</a></p>
An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo
To begin, a quick aside: The Contrada della Tartuca won <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.seetuscany.com/culture/palio.htm">Siena's Palio dell'Assunta</a> this year, after a fairly quick, clean start. Quick race too, and no injuries to horses or jockies. Auguri <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.tartuca.it/">Tartuca</a>!
<br /><br />
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs <A HREF="http://italianfood.about.com/od/primivari/r/blr0712.htm">with fish</A>, and by Italian Jews, who tend to make theirs <A HREF="http://italianfood.about.com/library/rec/blr0711.htm">with meat</A>. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well. You'll need:
<UL>
<LI>1 pound (450 g) precooked cuscus</LI>
<LI>8 tablespoons extravirgin olive oil</LI>
<LI>4 small eggplants</LI>
<LI>6 ripe salad tomatoes</LI>
<LI>3 spring onions, finely minced</LI>
<LI>3 heaping tablespoons freshly minced basil</LI>
<LI>6 ounces (150 g) aged ricotta, grated (this is firm; use a couple of ounces of salted ricotta or pecorino Romano if need be)</LI>
<LI>More basil leaves for garnishing</LI>
<LI>Salt and pepper to taste</LI>
<LI>8 elegant (ideally) clear glass individual-sized salad bowls</LI>
</UL>
Bring a cup of lightly salted water to a boil. Put the cuscus in a broad, not-too-deep bowl and sprinkle the water over it. Cover the bowl with a sheet of aluminum foil and let it rest 10 minutes.<br /><br />
When the time is up, separate the cuscus grains with your fingers or a fork, and mix the minced spring onions and basil into it. <BR><BR>
Wash the eggplants, pat them dry, cube them, and saut?hem in 3 tablespoons of hot oil for about 10 minutes, or until they are golden. Season them to taste with salt and pepper and set them aside.<br /><br />
Wash and dry the tomatoes, dice them, and but them in a bowl with 2 tablespoons of olive oil. <br /><br />
Take your salad bowls and evenly distribute the cuscus, eggplant, and tomatoes, layering them in the bowls, and sprinkling some of the cheese over each bowl when you're done filling them. Season with the remaining olive oil and a healthy grating of black pepper, distribute the basil leaves as garnish, and enjoy! <p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm">An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Monday, August 16th, 2010 at 18:53:47.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm&zItl=An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo">Email this</a></p>
Falsomagro from the Islands
<I>Falsomagro </I>is generally a rich meaty Sicilian pasta sauce. However, on the smaller islands around Sicily meat was rare enough that people had to use fish. The results are quite different, but every bit as suited for a festive meal.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm">Falsomagro from the Islands</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 13th, 2010 at 01:30:55.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm&zItl=Falsomagro from the Islands">Email this</a></p>
|
|
