1 day tuscan cooking class

Pecorino Cheese - An Italian Specialty
By Rachel Deutsch, Fri Dec 9th

Tuscany is famous worldwide for its wine and olive oil, however,the people of Tuscany have lots of other food products to beproud of. One of the best things that are made Tuscany is thePecorino cheese. The Pecorino is made of ewe's milk (pecora inItalian means sheep), and is also typical of more southernregions of Italy.

The Pecorino used to be considered a simple peasant's food, andwas eaten as a snack with some bread and wine. Now it has becomepart of the best kitchens in Italy.

Pecorino types vary by the area of production, degree ofripeness and the way they were treated. The new Pecorino ripensfor about 2-4 weeks. It is mild, and not very hard. The centerof it can be creamy. The medium is sold after two months ofripening. As it ripens the taste gets sharper and the cheese isharder. Very ripe Pecorino that has matured for six months isusually used for grating over dishes, the same way Parmesan isused.

The different colors of the cheese depend on the way the crustwas treated while the cheese was ripening. Some producers usetomato concentrate, so the color becomes red. This is usually asign of cheese from the area of Siena.

Soup, Glorious Soup!
<img src="http://0.tqn.com/d/italianfood/1/I/7/1/1/pastafagiol.jpg" border="0" align="left" width="195" height="143" alt="pasta e fagioli">I find summer much too hot for most soups, so one of the nicest things about fall is breaking out the soup pot, and listening to it gently sing in the crisp clear autumn days. Should they turn dark and blustery, so much the better, because a bowl of soup keeps the chill at bay! A few favorites: <A HREF="http://italianfood.about.com/od/heartysoups/r/blr0719.htm">Adriana's Minestrone</A>: An extraordinarily creamy minestrone from the Veneto. It's perfect with croutons. <A HREF="http://italianfood.about.com/od/legumesandpasta/r/blr0893.htm">Jota</A>: A simple bean-and-sauerkraut soup from Trieste. <A HREF="http://italianfood.about.com/od/legumesandpasta/r/blr0155.htm">Pasta e Fagioli</A>: Bean and pasta soup is about as hearty as one can get, and tasty too. The header link is Tuscan, while <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/legumesandpasta/r/blr1612.htm">here is one from the Veneto</a>. <A HREF="http://italianfood.about.com/library/rec/blr0159.htm">Zuppa Con L'Osso del Prosciutto</A>: A hearty vegetable soup from Montalcino, which includes bread and a ham bone. <A HREF="http://italianfood.about.com/library/rec/blr0677.htm">Zuppa di Lenticchie</A>: An amazingly simple Neapolitan lentil soup. <A HREF="http://italianfood.about.com/od/italiansoups/r/blr0164.htm">Acquacotta</A>: A peasant soup from the Maremma.<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/10/soup-glorious-soup-2.htm">Soup, Glorious Soup!</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, September 10th, 2010 at 05:37:15.<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/10/soup-glorious-soup-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/10/soup-glorious-soup-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/10/soup-glorious-soup-2.htm&zItl=Soup, Glorious Soup!">Email this</a>
Almost Wordless Wednesday: Spaghetti alle Vongole
<IMG SRC="http://0.tqn.com/d/italianfood/1/0/n/A/1/spaghettivongoleww.jpg" BORDER=0 HEIGHT=252 WIDTH=296 ALT="Spaghetti alle Vongole, with clams"> With clam sauce is one of the most popular ways to serve up spaghetti, and rightly so: it's tasty, and easy to make if you have a can or jar of clams. Tastier still if you have frozen clams, which I find similar in flavor and texture to live clams, though not quite as rich. The one thing neither canned clams nor frozen clams have is clam shells, which might strike you as a funny thing to get excited about -- after all, you don't EAT them -- but they do contribute considerably to the appearance of the dish, and it is also fun to delicately lift the shells and suck the clams from them. And this is why Italian restaurants often use live clams in their clam sauces, and why you'll find sacks of live clams on ice in just about every well stocked Italian market. They are well worth the extra time they require. Some clam sauces, and more: <UL> <LI><A HREF="http://italianfood.about.com/od/fishsauces/r/blr0058.htm">Spaghetti with clams in a white, tomatoless sauce</A></LI> <LI><A HREF="http://italianfood.about.com/od/fishsauces/r/blr0816.htm">Spaghetti with clam sauce alla Viareggina, which has tomato</A></LI> <LI><A HREF="http://italianfood.about.com/od/fishsauces/r/blr0590.htm">Spaghetti allo Scoglio has all sorts of shellfish</A></LI> <LI><A HREF="http://italianfood.about.com/od/fishrisotti/r/blr0936.htm">Not Pasta? Ligurian Rice with Clams</A></LI> <LI><A HREF="http://italianfood.about.com/od/tipstricks1/ss/aa031406.htm">How to prepare live shellfish</A></LI> </UL> And where was this shot taken? On the east bank of Lake Garda, at the <A HREF="http://www.ristorantecostadoro.it/">Ristorante Costadoro</A>. Quite nice!<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/08/almost-wordless-wednesday-spaghetti-alle-vongole.htm">Almost Wordless Wednesday: Spaghetti alle Vongole</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 8th, 2010 at 04:47:43.<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/08/almost-wordless-wednesday-spaghetti-alle-vongole.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/08/almost-wordless-wednesday-spaghetti-alle-vongole.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/08/almost-wordless-wednesday-spaghetti-alle-vongole.htm&zItl=Almost Wordless Wednesday: Spaghetti alle Vongole">Email this</a>
It's Sausage Season!
Well, to be honest sausages never go completely out of season, because they're wonderful grilled at any time, but Italians are much less enthusiastic about using them in other ways during the summer months. Now that temperatures have begun to drop, they're reclaiming their place at the table. First, a sausage recipe: <A HREF="http://italianfood.about.com/od/curedmeats/r/blr0700.htm">Salsiccia Lucchese</A>, a recipe from Lucca, which will yield mild sausages. If you want to spice them up, add crumbled red pepper to the mixture (I'd start going easy on the first batch). And Next, Some Ideas: <UL> <LI><A HREF="http://italianfood.about.com/od/heartysoups/r/blr0364.htm">Sausage and Savoy Cabbage Soup, or Minestra di Verze</A>: The combination does a superb job of warming the heart. <LI><A HREF="http://italianfood.about.com/od/meatyrisotti/r/blr0366.htm">Risotto with Sausages, or Risotto con le Salsicce</A>: Quite simple, and very tasty. Comfort food. <LI><A HREF="http://italianfood.about.com/library/rec/blr1058.htm">Rigatoni alla Burrina, with Sausages and Tomatoes</A>: This is especially nice with sun-ripened tomatoes, though you can use canned. <LI><A HREF="http://italianfood.about.com/od/stuffedpasta/r/blr1324.htm">Potato and Sausage Ravioli - Ravioli di Patate e Salsiccia</A>: A delightful filling for stuffed pasta! <LI><A HREF="http://italianfood.about.com/od/porkrecipes/r/blr0889.htm">Sausage and Potatoes - Salsicce e Patate</A>: Mountain fare, from ip in the Alps. <LI><A HREF="http://italianfood.about.com/od/beans/r/blr0644.htm">Fagiuoli all'Ucceletto - Tuscan Tomatoey Beans</A>: They're a nice side dish as is, but become one of the most satisfying cool weather main courses if you cook some sausages with the beans. </UL><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/06/its-sausage-season-2.htm">It's Sausage Season!</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, September 6th, 2010 at 11:56:19.<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/06/its-sausage-season-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/06/its-sausage-season-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/06/its-sausage-season-2.htm&zItl=It's Sausage Season!">Email this</a>
On Italian Meals
I recently got a note from James, who says: 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. 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. 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. Could you direct me to any publication or organizations that address this issue? To which I replied: Dear James, 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> . 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. 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>. I hope this helps! 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><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.<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>
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"> Or Three Sauces, 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! The meat sauce, you wonder? If the restaurant is very traditional it will be made from rovinazzi, or chicken giblets: 2/3 pound (300 g) chicken giblets (gizzards, cockscombs, hearts, and livers) A sprig of fresh sage A sprig of fresh rosemary 1/2 cup (100 g) unsalted butter 1 cup (50 g) freshly grated Grana Padano or Parmigiano Reggiano Salt Clean and wash the gizzards. 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. Use a needle to prick the cockscombs and boil them for 5 minutes. Drain them, skin them, and chop them. 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. 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. Remove the herbs, add the livers, season to taste, and cook, stirring, over a brisk flame for about 3 minutes. It's done! 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.<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.<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>
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 Corno di Bue, 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> <A HREF="http://italianfood.about.com/library/rec/blr0168.htm">More Ideas for Bell Peppers</A><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.<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>
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. 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>. <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><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.<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>
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> 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. <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. If you serve piadine at a cookout or picnic, expect people to wonder at their appearance, and then gobble them up! Some other Hearth Breads <A HREF="http://italianfood.about.com/od/breadspizza/ss/aa051906.htm">Panigacci are Ligurian</A> <A HREF="http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Chapatis/">Chapatis are Indian</A> <A HREF="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm">Pita Bread is Middle-Eastern</A><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.<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>
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? Make <A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm">Mostarda</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 Moutarde and Italians call Senape. 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. <A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm">More about mostarda, and several recipes</A>. <A HREF="http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm">Making mostarda: the steps, illustrated</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">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.<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>
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">lots of jam</A>. 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.<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.<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>

Others use ediblecharcoal to give the cheese grey - black color. If the cheesewas placed in walnut leaves while ripening, it is brown.

Other areas of have more ways of treating the cheese, suchas burying it in trenches filled with special ashes.

The Tuscany Pecorino is protected by DOP council - somethinglike DOC for wine. It makes sure that only cheese that comesfrom the right area and the right process is sold as PecorinoToscano.

The taste of the Pecorino is strongly influenced by the diet ofthe sheep, so the herds are allowed to feed in large areas fullof herbs that give the cheese a special flavor depending on thearea.

The Pecorino cheese is produced in Tuscany from December toAugust. The best areas in Tuscany for Pecorino are near Siena,in the Maremma, and in Chianti near Cortona and Casentino.

So - Which Pecorino is the best? All the experts agree that thebest pecorino does not come from Tuscany, but from Lazio (thearea of Rome) it is called Pecorino Romano. The Pecorino Romanois a cooked cheese that matures for at least 8 months, andcontains 36% fat. It has a strong salty flavor, and it is a hardcheese.

This article will not be complete without a recipe:

Leek with Pecorino and olive oil

Ingredients: 8 leeks, olive oil, 5 tbsp. grated Pecorino

Preparation: Clean the leeks and leave only the white part. In apan, cover the leeks with olive oil and cook on a very low heat,not allowing to boil. After about an hour remove the leeks fromthe pot and cool. Cut each leek lengthwise into 4 sticks.Separate the leaves, put on a plate and sprinkle with thecheese.

About the author:Rachel Deutsch is the owner ofhttp://www.dream-vacation-in-Tuscany.com . Rachel believes thatfood is an important part of the traveling experience, so theItalian cooking section of the site:http://www.dream-vacation-in-tuscany.com/Italian_cooking.htmlkeeps growing.

Here are some more italy articles...

Happy Birthday to Florence's Duomo - Italy Photo of the Week
<a href="http://goitaly.about.com/od/italypictures/ig/Italy-Travel-Weekly-Photos/Florence-Duomo.htm"><img title="duomo photo" src="http://0.tqn.com/d/goitaly/1/0/L/Q/-/-/duomo.jpg" border="0" alt="italy photo of the week" width="300" height="353" align="top" /></a> Florence's <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/florenceitaly/a/florence-duomo.htm">Duomo</a>, the Cathedral of Santa Maria del Fiore, celebrates its 714th birthday today. More: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/florenceitaly/ig/Florence-Duomo-Dome-Photos/">Photos from the Duomo Dome</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> Florence Duomo Photo © 2010 by Barbara Molini, used by permission. Click on the photo to see it larger.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/08/florence-duomo-birthday-italy-photo.htm">Happy Birthday to Florence's Duomo - 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 8th, 2010 at 12:01:49.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/08/florence-duomo-birthday-italy-photo.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/08/florence-duomo-birthday-italy-photo.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/08/florence-duomo-birthday-italy-photo.htm&zItl=Happy Birthday to Florence's Duomo - Italy Photo of the Week">Email this</a>
Visiting the Doge's Palace in Venice
<a href="http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-information.htm"><img class="alignright" src="http://0.tqn.com/d/goitaly/1/3/y/P/-/-/doges-courtyard.jpg" alt="doges palace photo" /></a>A visit to the opulent Doge's Palace is a highlight of a trip to Venice. One of the attractions of <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>, the former home of the Doge (Venice's ruler) is not only one of Venice's most famous buildings but its treasures make it one of <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/tp/venice-museums.htm">Venice's top museums</a>, too. For a more enjoyable visit, arrive at opening time to beat the tour groups and consider booking a <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-secret-itinerary-tour.htm">Secret Itineraries Tour</a> that includes a look at secret passageways, prisons, and the famous <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/Venice-Bridge-Of-Sighs.htm">Bridge of Sighs</a>. Doge's Palace Essentials: <ul> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-history.htm">Doge's Palace History</a></li> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-highlights.htm">What to See in the Doge's Palace</a></li> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/thingstoseeanddo/a/doges-palace-information.htm">Doge's Palace Visiting Information</a></li> </ul> Doge's Palace Courtyard Photo © by Barbara Molini<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/07/visiting-the-doges-palace-in-venice.htm">Visiting the Doge's Palace in Venice</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, September 7th, 2010 at 19:20:20.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/07/visiting-the-doges-palace-in-venice.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/07/visiting-the-doges-palace-in-venice.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/07/visiting-the-doges-palace-in-venice.htm&zItl=Visiting the Doge's Palace in Venice">Email this</a>
Italy's Abruzzo Region, Setting for the American
George Clooney stars in the recently released movie,<a href="http://goeurope.about.com/b/2010/06/20/the-american-george-clooney-in-italy.htm"> </a>the American (<a href="http://clk.about.com/?zi=1/1hc&zu=http://goeurope.about.com/b/2010/06/20/the-american-george-clooney-in-italy.htm">more</a>), much of which was shot on location in central Italy's Abruzzo region. If you've never heard of the Abruzzo, you're probably not alone as it's a fairly remote region often overlooked by tourists. The Abruzzo is a mountainous region with stunning natural scenery dotted with medieval castles and picturesque villages steeped in tradition. Here's more about the <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/abruzzo/p/abruzzo.htm">Abruzzo region</a>. So, where is the Abruzzo? The region is about 100 miles east of Rome and stretches to the Adriatic coast. Much of the interior is parkland as you can see in our <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/abruzzo/l/bl_abruzzo-map.htm">Abruzzo Map</a>. Read more about the Abruzzo from people who live there: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/u/sty/blogs/italy-blogs/The-Flavors-of-Abruzzo---Life-in-the-Abruzzo-Region.htm">Flavors of Abruzzo</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/u/sty/blogs/italy-blogs/So-This-Is-Life---Abruzzo.htm">So This is Life</a> Italy Movies: <ul> <li><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 Sites in Rome</a></li> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/planningandinformation/tp/bestitalyfilms.htm">Top Movies Set in Italy</a></li> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/u/sty/languageandculture/Italy-favorite-movies/form.htm">Tell Us About Your Favorite Italy Movie</a></li> <li><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/u/sty/languageandculture/Italy-favorite-movies/">Favorite Movie Submissions</a></li> </ul><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/06/the-american-italys-abruzzo-region.htm">Italy's Abruzzo Region, Setting for the American</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, September 6th, 2010 at 10:00:44.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/06/the-american-italys-abruzzo-region.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/06/the-american-italys-abruzzo-region.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/06/the-american-italys-abruzzo-region.htm&zItl=Italy's Abruzzo Region, Setting for the American">Email this</a>
Where to Stay in Civitavecchia
Civitavecchia is Rome's port for cruise ships visiting Rome and ferries traveling to Sardinia and Sicily. If you're arriving in or leaving from Civitavecchia on a cruise or ferry, it may be more convenient and less expensive to stay in Civitavecchia than going back and forth to Rome with your luggage. If you want to stay in Civitavecchia, consider these <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/Civitavecchia/tp/civitavecchia-top-hotels.htm">top-rated Civitavecchia hotels</a>. Transportation: <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/romeitaly/a/civitavecchia.htm">How to Get to Rome and Rome Airports from Civitavecchia</a> Rome Hotels: <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/b/2010/09/05/where-to-stay-in-civitavecchia.htm">Where to Stay in Civitavecchia</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/">About.com Italy Travel</a> on Sunday, September 5th, 2010 at 13:20:00.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/05/where-to-stay-in-civitavecchia.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/05/where-to-stay-in-civitavecchia.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/05/where-to-stay-in-civitavecchia.htm&zItl=Where to Stay in Civitavecchia">Email this</a>
Umbria Grape Harvest and Wineries
Guest post by Rebecca Winke, owner of <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.brigolante.com/en">Brigolante Guest Apartments</a> in Umbria: At the end of the season, Umbria begins to wind down its madcap summer frivolity - music festivals, food festivals, art festivals, medieval festivals - and get back to what this rural region has been doing best for millenia, making wonderful wine and olive oil. If you are planning an autumn trip, you can observe first hand the harvest and production of both Umbrian wines-primarily Sagrantino, but also Montefalco Rosso, Trebbiano, and Grecchetto--and extra-virgin olive oil--milled with both traditional and modern technology. Being able to see the care and labor that goes into making these local products gives you a window into understanding the history, culture, and culinary tradition that make Umbria such a fascinating region to visit. Oh, and did I mention the tastings? <img class="alignright" src="http://0.tqn.com/d/goitaly/1/3/7/Q/-/-/bevagna.jpg" alt="Bevagna" />If you are visiting Umbria during the months of September and October, you'll likely be able to see the vendemmia, or grape harvest. One of my favorite areas in Umbria is the countryside surrounding the enchanting town of Montefalco, famous for its hearty Sagrantino. The rolling hills are covered with vineyards, and the area is dotted with tiny stone villages and hamlets. For a general overview of the Sagrantino area, with a listing of wineries, restaurants, B&Bs and inns, and festivals and events related to the wine country surrounding Montefalco, <a href="http://clk.about.com/?zi=1/1hc&zu=http://english.stradadelsagrantino.it/">La Strada del Sagrantino website</a> is a great place to start. <a href =http://goitaly.about.com/b/a/261665.htm>Read more...</a><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-grape-harvest-and-wineries.htm">Umbria Grape Harvest and Wineries</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, September 4th, 2010 at 17:27:02.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-grape-harvest-and-wineries.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-grape-harvest-and-wineries.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/04/umbria-grape-harvest-and-wineries.htm&zItl=Umbria Grape Harvest and Wineries">Email this</a>
Umbria Olive Harvest and Olive Oil
Guest post by Rebecca Winke, owner of <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.brigolante.com/en">Brigolante Guest Apartments</a> in Umbria - continued from part 1, <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-grape-harvest-and-wineries.htm">Umbria Grape Harvest and Wineries</a>. Later in the autumn, you'll notice olive groves with large nets spread out under the trees and pickers combing through the branches with what looks like plastic toy rakes. The olive harvest has begun! Whereas you can't taste wine right after the grapes are crushed, you can sample peppery new olive oil directly out of the mill, which is what I strongly suggest you take a day to do. To organize a visit to the olive oil producing areas in Umbria (and their mills), your first stop should be the fetchingly eclectic <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.stradaoliodopumbria.it/">La Strada del Olio DOP Umbria</a> website. Don't be put off by the lack of translation on their home page, all the buttons on both the right and left have been translated in the English version of the site. Here you'll find a listing of oil mills open to the public, restaurants in the olive oil country, regional gastronomic products and-my favorite-local personalities (a quirky mix of artists, artisans, and village characters). The biggest annual event for the olive mills is their open house, or <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.frantoiaperti.net/FRANTOIAPERTI-2010.pdf">Frantoi Aperti</a>, which runs for six weekends from the end of October. <a href =http://goitaly.about.com/b/a/261670.htm>Read more...</a><a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-olive-harvest-and-olive-oil.htm">Umbria Olive Harvest and Olive Oil</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, September 4th, 2010 at 17:14:26.<a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-olive-harvest-and-olive-oil.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/b/2010/09/04/umbria-olive-harvest-and-olive-oil.htm#gB3">Comment</a> | <a href="http://goitaly.about.com/gi/pages/shareurl.htm?PG=http://goitaly.about.com/b/2010/09/04/umbria-olive-harvest-and-olive-oil.htm&zItl=Umbria Olive Harvest and Olive Oil">Email this</a>
Umbria Waterfall - Italy Photo of the Week
<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> 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>. 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> 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.<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.<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>
Florence Restaurant Recommendations
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>Alla Vecchia Bettola, 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>Trattoria del Carmine 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><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.<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>
Italy Travel Tips - Credit Cards and Cash
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 San Frediano neighborhood (across the Arno) and says: <blockquote>Alla Vecchia Bettola was right around the corner and the fried zucchini flowers were a miracle -- but the place, in keeping with the spirit of historic foods, doesn't take credit cards. It's remarkably difficult to find places to change cash and exchange services are tough on fees. Plus, unlike the past, many regular banks won't change money anymore.</blockquote> I've found that the easiest way to get cash these days is by using my ATM card in a bancomat, but to avoid problems be sure to call your bank to let them know you'll be using your ATM card (and your credit card) in a foreign country. Read more about <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/planningandinformation/qt/ATM-bancomat.htm">Using ATM Cards in Italy</a> and <a href="http://clk.about.com/?zi=1/1hc&zu=http://goitaly.about.com/od/italytraveltips/qt/pickpockets.htm">How to Safeguard Your Money</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">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.<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>
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 Macchina, 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">September Festivals in Italy</a>.<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.<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>