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southern italy travel agencies guide
Railpass.com Announces New Greece ‘n Italy Railpass Available For Summer Olympics In anticipation of the Olympic Games returning to its ancient roots in Athens, Greece from August 13-29, Railpass.com announced the availability of the Greece ‘N Railpass. History and culture have always linked Greece and Italy—now this regional rail pass, exclusively offered through Railpass.com, provides an inexpensive and flexible means for visitors seeking an adventurous odyssey by land and sea through both of these chic Mediterranean destinations. The Greece ‘N Railpass includes unlimited travel on the train network of Hellenic State railways and Trenitalia, plus a return crossing between Ancona/Bari and Igoumenitsa/Patras on board the Superfast Ferries ships, or between Brindisi and Igoumenitsa/Corfu/Patras on board the Hellenic Mediterranean Lines and Blue Star Ferries ships, for the period of validity of the pass. The passes are available for 4 to 10 days of unlimited first- or second-class travel in 2 months. Discounts fares are available for groups of two to five passengers traveling together, for youths under age 26 (second class only), and for children under 12 (children under 4 years are free when sharing seat or bed with paying customer). Fares start at $214 US.According to Mike Fuller, CEO at Railpass.com, "Athens hotel bookings
Ragusa, Sicily - Luxury Villa with Pool for Sale
Newly renovated Villa - The transformed accommodation comprise of a two bedroom main house on two levels, incorporating the original dry-stone wall farmhouse and a new 50m2 open-plan kitchen and living area extension. Additionally, a separate, self-contained 1 bedroom guest apartment, complete with 15m swimming pool, courtyard & shower room will enjoy panoramic views over the endless countryside.
The property sits in a 2 hectare plot of farmland, with a lot of olives and vine trees.
€ 770,000 ]]>
Palmoli, Chieti - Stonehouse to be Restored
Palmoli, ancient village in the inner land with breathtaking views of the countryside, an ancient stone countryhouse to be restored and surrounded by 50.000 sq.m of agricultural land. The house is on two levels comprising one room per floor. Amazing views!
€ 25,000 ]]>
Palmoli, Chieti - Stonehouse to be Restored
Palmoli, ancient village in the inner land with breathtaking views of the countryside,a typical stonehouse to be restored surrounded by 5500 sq.m of agricultural land. The house is on two levels comprising three rooms per floor. Enchanting view.
€ 35,000 ]]>
Rapino, Abruzzo - Townhouse in need of Restoration
Rapino, an historical town of about 1,457 inhabitants situated in Majella National Park, in the province of Chieti, Abruzzo region, at 400 mt. above the sea level. The property we propose for sale is an ancient stone house on one level, surrounded by 750 sq.m of garden. It is in need of complete restoration and comprises one room. Sound stone structure.
€ 50,000 ]]>
Rapino, Abruzzo - Townhouse in need of Restoration
Rapino,an historical town of about 1,457 inhabitants situated in Majella National Park, in the province of Chieti, Abruzzo region, at 400 mt. above the sea level. The property we propose for sale is an ancient attached townhouse on two levels, surrounded by 60 sq.m of garden. It is in need of complete restoration and comprises two rooms per floor, including kitchen with fireplace on the ground floor, two rooms and bathroom on the upstairs floor. Sound stone structure. Amazing view for people who love nature and peaceful location
€ 35,000 ]]>
Montemitro, Molise - Country House for Sale
In Montemitro, 508 mt above sea level, we propose for sale a habitable countryhouse that is surrounded by 70.000 sq.m of agricultural land, with olive trees and wood, well furnishing water to the whole property. The house is on two levels and is composed as follows:
Ground floor with 45 sq.m garage made of stones, two stone cellar. The house on the upstairs floor comprises large kitchen with fireplace and oven, two bedrooms and bathroom with shower. The attic has to be completed.
€ 260,000 ]]>
Country House with Land for Sale - Villa Santa Maria, Chieti
Villa Santa Maria, a lovely village located in the Sangro river Valley, a village famous all over the world because of its Hotellerie School. We propose for sale a lovely countryhouse surrounded by 3000 sq.m of agricultural land with amazing view of the valley and Bomba lake.
The property comprises a habitable house in need of renovation works since nobody has been living there for ten years and a rustic in need of complete restoration works.
The habitable house is on two levels + attic and is composed as follows:
Groundfloor comprising hall, 4 rooms, attached brick rustic kitchen (no bathroom but ready plumber system to make it!);
First floor comprises 4 rooms and two bathrooms. The detached rustic is in need of complete restoration works and is on two levels, 100 sq.m per floor. The attic can be converted into two rooms. Possibility to build a terrace!!!
€ 170,000 ]]>
Casalanguida, Abruzzo - Townhouse for Sale
Lovely detached property in the heart of Casalanguida
The house has accomodations on two levels: ground floor with a kitchen doted of fireplace and first floor with a bedroom.
Totally made of stone with panoramic view. Only 25 Km from the beach.
12,000 euros ]]>
Casalbordino, Abruzzo - Villa 10km to Sea for Sale
Casalbordino along one of the most beautiful marinas this country has to offer. We are proposing to you is a country house to be renovated and surrounded by 30 hectares of land. A new road will be built to create direct communication with Casalbordino Lido, lovely sea resort town.
The house is on two levels + attic and is composed as follows:
Ground floor comprises 6 rooms used to be storages, stables, cellar
First floor comprises 5 rooms , bathroom and store room.
Attic comprises 3 rooms.
500,000 euros ]]>
Pollutri, Abruzzo - Restoration Property for Sale
House in the heart of Pollutri! property which consists of: on the ground floor there's a kitchen; on the first floor there's one room and on the second floor there's a further room.The house is made of brick.
18,000 euros ]]>
Pollutri, Abruzzo - Country House for Sale
country house in the tranquil area of Pollutri! We propose for sale a lovely attached country house surrounded by 6400 sq.m. of hilly land which has been always used as a vineyard. It consists of: on the ground floor there are a kitchen with a fire place and a basement with an access to the box garage behind the house and on the first floor there's one bedrooom. The property has an amazing view and it is made of brick.
95,000 euros ]]>
Pollutri, Abruzzo - Townhouse for Sale
Pollutri- house at a few Km from the splendid Abruzzo beaches! We propose for sale a property on three levels which consists of: on the ground floor there there are one bedroom, a living room, a small kitchen and one bathroom; on the first floor there are two bedrooms; on the second floor there's a further bedroom. On the third floor there's a small attic.The house is available for immediate occupation!
65,000 euros ]]>
Pollutri, Abruzzo - Townhouse for Sale
Pollutri - for sale a lovely attached town house in the heart of the village. It consists of: on the ground floor there are a kitchen with a fireplace, one bathroom and a utility room under a flight of steps; on the first floor there's one bedroom.
The house is available for immediate occupation!
22,000 euros ]]>
Pollutri, Chieti - Townhouse in need of restoration
Town house in the peaceful location of Pollutri, just a few kms from the sea. The property consists of: on the ground floor there's one room; on the first floor there's a further room and on the split level there's a box garage with a large fireplace. Spectacular view.
This lovely property is made of brick which makes it a lot more characteristic!
33,000 euros ]]>
Pennadomo, Abruzzo - Cottage with lakeview
Amazing cottage with a self contained annexe, surrounded by 10,000 sq.m. of garden plot and close to a grove and a beautiful lake called Lake of Bomba. This property is available for immediate occupation and it consists of: ground floor with kitchen doted of fireplace and oven, spacious living room; first floor with two bedrooms and one bathroom. There's also a self contained annexe with kitchen, bedroom and bathroom.Wonderful lake view!
160,000 euros ]]>
are lower than expected and there are still available tickets for many high-demand events at the Games. This is a rare opportunity that's not usually easy for last minute planners. The Greece ‘N Railpass is a flexible, inexpensive, and enjoyable way to see more of this region once you arrive in either Greece or Italy." and Greece together might be this year's dream team for those traveling to the 2004 Olympics. When travelers are ready to escape the fanfare and bustle in Athens, they can set off for the serene vineyards of Tuscany.Railpass.com (formerly Railpass Express) is the largest single rail pass outlet in the U.S. and over 100,000 rail travelers have purchased Rail product from Railpass.com. Publishers of the best-selling guidebooks, Europe by Eurail and Britain by Britrail, Railpass.com's experienced agents have been helping fellow travelers for over 20 years. The Railpass.com call center (1-877-RAILPASS) and exclusive online help tools cut through the confusion of over 5000 pass combinations and passes can be shipped out the same day. In addition to unmatched experience and service, Railpass.com offers the choice of free guide books, discount coupons, accommodations or shipping for all online orders over $200 US. Railpass.com is a division of Wandrian, Inc.For more information or to book the Greece ‘N Railpass, Eurail, Regional, and Country passes, visit www.railpass.com or contact one of our rail experts at 1-877-RAILPASS in the US. Tickets for the Olympics may be purchased at www.tickets.athens2004.com. Contact:Liz McGuireRailpass.com15 Hancock AvenueNewton, MA 02459Phone: 617-291-6630www.railpass.come-mail protected from spam bots.
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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>
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