Is fresh nutmeg better than ground nutmeg?

Yes, fresh nutmeg is more potent and aromatic because it retains its natural essential oils.

Buon Appetito Food Blog - Mama Isa's Cooking School

Sautéed Mussels - Cozze Saltate | Recipe

2026-03-11T05:11:00.000-07:00

Sautéed Mussels in Venetian style - Cozze Saltate - Recipe

This dish is a true Venetian classic.

While we love mussels, you can use any variety of fresh shellfish or a mix of them to follow the local tradition!Sautéed mussels with white wine... a true Venetian masterpiece!

Sauteéd Mussels - Cozze Saltate | Mama Isa's Cooking School

Ingredients

1 kg fresh mussels (or mixed shellfish)

1/2 glass dry white wine

3 cloves of garlic

1 large tablespoon fresh parsley, finely chopped

Extra virgin olive oil cold pressed (EVOO)

Freshly ground black pepper

Directions

Prep the shellfish: Remove the "beards" from the mussels and scrub them clean. Use a table knife to scrape off any impurities or a clean steel wool sponge for a polished finish.

Infuse the oil: In a large pan, heat a generous drizzle of EVOO with the whole garlic cloves over medium-high heat until fragrant and very hot.

The Sauté: Carefully add the mussels and the white wine to the pan, along with half of the chopped parsley.

Steam: Cover immediately with a lid and cook for 3–4 minutes, or until all the shells have opened. (Discard any that remain closed).

The Finish: Season with plenty of freshly ground black pepper and garnish with the remaining fresh parsley.

Serve: Serve piping hot with rustic, crusty bread to soak up all those delicious briny juices!

Fresh Nutmeg vs. Ground Nutmeg | Mama Isa's Cooking School

2026-03-08T01:00:00.000-08:00

Fresh Nutmeg vs. Ground Nutmeg: Differences, History and Culinary Tips

Fresh Nutmeg vs. Ground Nutmeg | Mama Isa's Cooking School

Differences, History and Culinary Tips

Nutmeg is a real culinary delight. What do you prefer using — whole or ground nutmeg?

You can buy nutmeg in two forms: pre-ground nutmeg and fresh nutmeg.

But which one is actually the better buy? And most importantly, which one has the most fantastic flavor?

Fresh nutmeg is stronger and more potent than the pre-ground. The key to nutmeg is to always go for the fresh nutmeg.

Ground nutmeg loses the oils that make the fresh nutmeg so versatile, with a potent flavor and appealing, but these oils also make it more pungent.

All you’ll need is a jar of the nutmeg seeds (they often come in a jar with between 6 and 8) and a microplane.

So in our recipes it is not possible to say "how many grams" of freshly grated nutmeg!

This is the method:
Grate fresh nutmeg. Use your nose to smell and when the scent is sufficiently intense, stop grating it.

Fresh Nutmeg | Mama Isa's Cooking School

The birth place of nutmeg (and mace, of course)

Mace and nutmeg are from the same fruit, mace is the lacy covering of the seed, which is the nutmeg. Actually the tree Myristica Fragrans is cultivated in the Banda islands, in Moluccas islands, Sri Lanka, Malaysia, Brazil, Sumatra.

The nutmeg were and is used in both medicines (traditionally for stomach pains, against vomiting, dysentery) and food. In the past nutmeg was also used as an incense.

Nutmeg was first introduced into Europe during the eleventh century by Arab traders to flavor beer! Yes... beer! Actually the Bavarians use nutmeg in a root beer.

The Gold of the East: A Journey Through Nutmeg History

Nutmeg wasn’t always just a kitchen staple.

In the Middle Ages, it was a symbol of power, a miraculous medicine, and a currency more stable than gold.

From the Banda Islands to the Rialto (Venice).

For centuries, the world’s entire supply of nutmeg originated from the tiny, volcanic Banda Islands in Indonesia.

Banda Islands - Indonesia

The journey of a single nutmeg seed to a European kitchen was a legendary feat:The Silk & Sea Route: Arab traders carried the spice across the Indian Ocean to the ports of Alexandria and Constantinople.

Atlas

The Venetian Monopoly: This is where Venice became the protagonist.

During the Middle Ages, the Venetian Republic (La Serenissima) held a near-total monopoly on the spice trade in Europe.

Venice: The Spice Capital of the World

Venetian merchant galleys, known as Muda, sailed the Mediterranean to meet Arab caravans.

They brought back precious sacks of nutmeg to the Rialto Market, the financial heart of Venice.

From there, Venetian merchants redistributed the "Gold of the East" to royal courts and pharmacies across Northern Europe.

Rialto - Venice

Why was Venice so obsessed with Nutmeg?

Status: Serving nutmeg-spiced meat was the ultimate display of wealth.

The Plague: During the Black Death, people wore nutmeg around their necks, believing its potent scent could ward off disease.

Plague Doctor

Venetian Economy: The taxes on nutmeg helped fund the construction of the breathtaking palazzos we see today along the Grand Canal.

The Timeline of the Venetian Spice Trade

11th century: Arab traders introduce nutmeg to Europe via Venice.

13th century: Venice consolidates power after the Fourth Crusade, dominating Mediterranean routes.

15th century: The peak of the Venetian monopoly; nutmeg prices reach record highs.

16th century: Portuguese and Dutch explorers find direct sea routes, ending the Venetian era.

Hazelnut Panna Cotta | Recipe

2022-10-22T01:37:00.006-07:00

Panna Cotta alla Nocciola

Dear friends! 👋

Back with another classic at Mama Isa's Cooking School!

A beautifully light and delicious dessert that takes all of 15m to make!

In Italian language, Panna Cotta means “cooked cream”.

This famous dessert, inspired by custards but without any eggs, was born about a century ago in the north of Italy, Piedmont region.

Panna Cotta can be made several ways.

The basic panna cotta consists of heavy cream sugar, milk, vanilla bean and seeds, caster sugar and gelatine leaves, which act as thickeners.

The many variations to the basic panna cotta recipe include adding different extracts, nut pastes or flavors.

Today we love to add pure hazelnut paste and turn it into something extraordinary!

The process is simple, so follow the recipe below.

Serves 6
Preparation time: 15 minutes
Cooking time: 3 minutes

INGREDIENTS
servings 6 people

200 g of Whole Milk
200 g of Heavy Cream
80 g caster sugar
1 envelope of Vanillina
40 g of 100% Pure Unsweetened Hazelnut Paste
5 g of Platinum Gelatin Leaves

TOOLS AND EQUIPMENT
A Stainless Steel Saucepan
A large spoon or ladle
A Food Kitchen Scale in Grams
Waterproof Digital Food Thermometer for Liquid
A Immersion Hand Blender or a Stainless Steel Wire Whisk
Six Silicone Ramekins (Capacity: 3.0 OZ)

PREPARATION
Soften gelatin leaves in cold water.
Add the cream, milk, vanillina, sugar to a saucepan and bring it to a gentle simmer.
Whisk vigorously with a whisk or with a hand blender.
Turn off when the temperature is at 90 °C and whisk in the gelatin very well (remember to squeeze the gelatine).
Then whisk with a hand blender in the hazelnut paste.
Pour into 6 silicone ramekins and live in the refrigerator overnight or until set (usually minimum for 10 hours).

Dip the hazelnut panna cotta moulds, one at a time, into a heatproof bowl half-filled with hot water.
Leave for about 10 seconds.
Invert onto a serving plate.
Place your thumbs on top of the silicon mould and hold the plate with your fingers: shake very slightly to loosen.
Carefully remove the silicone mould from the hazelnut panna cotta to serve.

Photos by Mama Isa's Cooking School

Homemade Spinach Pasta Dough

2020-03-03T09:30:00.000-08:00

Homemade Spinach Pasta Dough - Recipe

Made from the 00 flour, spinach, eggs, nutmeg and salt, green pasta dough is one of my favorite.

The process is simple, so follow the recipe below.

With green pasta dough you can make a few different shapes of pasta—cut (tubes, squares, long strings, noodles, ravioli, lasagne, spaghetti alla chitarra, green pappardelle and much more).

Of course any one of which might be used in a large array of pasta sauces.

Serves 4
Preparation time: 45 minutes
Cooking time: 3 minutes

INGREDIENTS
servings 4 people

250 g of 00 Flour (additional flour as needed)
2 organic eggs
30 g of spinach
3 pinches of salt
nutmeg freshly grated

PREPARATION

Steam or boil and then drain the spinach.

Then add cooked spinach to a food processor and pulse for 10 seconds.

Place flour on a wooden board and create a well (I call it 'volcano') in the center.

Crack the eggs into it. Add the spinach, salt, and nutmeg.

Fork the eggs together and then draw in the flour.

When everything is combined, you can start to knead by hand.
Do this until you have a smooth dough – this will take around 5-10 minutes to allow the gluten to develop.
Add a spoonful of flour if the dough is too sticky.

Wrap the dough in clingfilm and leave to rest for at least 20 min. at room temperature.

Assemble your manual pasta machine (the best for me is Imperia brand) according to manufacturer's instructions.

With the roller, form the piece of green dough into a long rectangle.

Beginning with a narrow side of the long rectangle, stretch it through the pasta machine at the first setting (on Imperia is the no. 1), then roll it through the pasta rollers again.

Repeat the folding and stretching steps several time, increasingly smaller settings until it reaches the perfect thinness.

Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into fettuccini noodles.

Cook finished pasta in boiling, salted water, for about 3 minutes, or until al dente.

Photos by Mama Isa's Cooking School

Filled Artichokes | Carciofi Ripieni

2020-03-03T06:30:00.000-08:00

Filled artichokes | Carciofi Ripieni

Artichokes are one of the oldest cultivated vegetables, early as the 5th century BC.
Artichoke comes from the Venetian word "articiocco". The name in Venetian is "articiocco" ("arti" means high and "ciocco" means stump) and is from Arabic al-hursufa "artichoke. In Italian the name is "carciofo".

Artichokes are very popular in Italy.
I love artichokes; they are very digestible and light and can be cooked in so many different ways. This is a slow-cooked stove-top dish! I love to stuff with a tasty mixture of breadcrumbs, and parmigiano.


INGREDIENTS (serves 4)
4 mamme romane - 4 globe artichokes
juice of an organic lemon
fine sea salt



for the filling
4 tbsp extra virgin olive oil, plus extra to drizzle
5-6 cloves of garlic, minced
6 tbsp dried breadcrumbs
a handful of fresh Italian parsley, roughly chopped
50 g of Parmigiano Reggiano cheese (aged 24 months) finely grated
freshly ground black pepper

DIRECTIONS
First clean and prepare the artichokes: using a very sharp knife, remove the outer leaves   and cut off the stalks (keep going through the layers until you reach the greenish-yellow leaves). Trim the base so the bottom is flat and the artichoke can stand upright. With your fingers, open out the artichoke leaves until you can see the hairy choke (remove and discard the hairy choke). As you prepare each artichoke, rub all of its with one of the squeezed lemon halves, then place in the big bowl of lemony water in order to prevent discoloration while you prepare the filling.

Heat the extra virgin olive oil in a large saucepan, add the 2 garlic cloves (finely chopped) and a tablespoons of fresh parsley (chopped) until the smell is nice (the coulour must be translucent not brown). Remove and set aside.

To make the filling: add the remaining garlic in another bowl and combine with the remaining parsley, parmesan, black pepper and 4 tbsp of evoo.

Remove the artichokes from the lemony water and turn them upside down to drain.

Open them up and fill the cavity with the mixture; tie with string to ensure the filling does not fall out (be careful).
Place in the large saucepan the artichokes, sprinkle the artichokes with a little fine sea salt, drizzle with extra virgin olive oil and fill the pan with water to come halfway up the artichokes.
Put the large saucepan on a medium–high heat and bring to the boil, then immediately reduce the heat to low, cover with a lid and simmer gently for 45 minutes (till they are soft).

Serve one per person, with a little of the juice from the saucepan.

Buon Appetito!

Mamme Romane - Globe Artichokes at Mama Isa's Cooking Classes

How to prepare the artichokes at Mama Isa's Cooking Classes in Italy Venice

Fresh Artichokes at Mama Isa's Cooking Classes in Italy Venice

Filled Artichokes at Mama Isa's Cooking School Venice Italy

Filled Artichokes at Mama Isa's Cooking Classes Italy Venice

Filled Artichokes at Mama Isa's Cooking School Italy Venice

Baccalà Mantecato | Dried Cod Mousse from Venice

2020-02-20T19:10:00.000-08:00

Baccalà Mantecato | Dried Cod Mousse from Venice

The Quintessentially Venetian Antipasto

INGREDIENTS (serves 6)

500 g of dried cod (stockfish) in Venetian baccalà (best if you can buy Ragno quality, the top quality stockfish). In all Venetian recipes, Baccalà stands for dried cod (stockfish), not salted cod!

2 cloves of garlic

1 fresh bay leaf

salt

black pepper

a lot of extra virgin olive oil

DIRECTIONS

Cut the cod stockfish into pieces and place them into a pan full of water.

Place in the fridge to soak. Change the water twice a day for the following 2 days.

When ready drain the stockfish and rinse it.

Open the pieces and try to remove the skin, any guts and bones.

Place the pieces in a pan and cover with some lightly salted water. Add a fresh bay leaf. And cook for about 30 minutes.

Make sure to remove the foam which will form when the water starts boiling.

After half an hour, remove the pieces of stockfish from the pan and place in a container with deep sides.

Add 2 gloves of garlic.

Take a wooden spoon and start to mix with real energy slowly adding the extra virgin olive oil. The quantity of the evoo will depend on the capacity of absorbing of the stockfish.

Carry on mixing till the stockfish will turn into a nice and white mousse like sort of creamy sauce. Taste and add salt if required.

Add some black pepper and use on bruschetta or crostini or grilled slices of polenta.

The difficulty of this dish is the mixing that can take up to an hour. To speed the process up you can use an immersion mixer.

Buon Appetito!

Baccalà Ragno - Top Quality of Stockfish Baccalà Mantecato Recipe

Recipe of the day - Baccalà Mantecato - Dried Cod Mousse Mama Isa's Cooking School Venice Italy

Baccalà Mantecato

Saffron Risotto - Risotto alla Milanese

2019-11-12T10:00:00.000-08:00

Saffron Risotto

Recipe Courtesy of Chef Mama Isa

Saffron Risotto ("Risotto allo Zafferano" or "Risotto alla Milanese") is one of the most delicious Italian "primo piatto".

ABOUT SAFFRON
Do you know that to produce 1 Kg of saffron takes about 500 hours of work and 200,000 flowers? Each saffron flower makes only three pistils branches and lives longer than a day.
Saffron flowers bloom for just 10 -11 days each year.
And it is so important to pick the saffron flowers on the day the flower opens, as by the next day it will be ruined. The harvesting takes place by hand.
Saffron is more expensive than gold today (1 g costs about $45.50).

HISTORY
Saffron - originated from the wild flower Crocus cartwrightianus - actually its scientific name is Crocus Sativus.
The first fresco were compared saffron is a Minoan fresco (in Santorini island) dated 1600 - 1500 BC). Originally saffron was used as a therapeutic drug (for depression, blood purification, asthma). Abruzzo region (Italy) is Italy's most important source of saffron (since the 13th - 14th Centuries in the Middle Age). Saffron l'Aquila is a PDO (for more info click here

PDO (Protected Designation of Origin) indicates a food or agricultural product originating in a country or region whose qualities depends on defined factors.

INGREDIENTS (serves 6 people)
480 g Italian rice (or Vialone Nano rice, or Arborio rice, or Carnaroli rice)
1 yellow onion, finely chopped
saffron in pistils: 60 saffron pistils (usually 10 saffron pistils per person), soaked in a little bit of warm stock, directions below)
1 liter of hot Chicken stock (and more hot water, if necessary)
1 glass (about 100 ml) of white wine
100 g of unsalted butter (75 g at the beginning of the preparation, and 25 g at the end)
100 g of Parmigiano Reggiano cheese (aged minimum 2 years), freshly grated
Salt to taste
Back pepper to taste, freshly grounded

DIRECTIONS
ABOUT SAFFRON
Soak saffron pistils, optionally crushed in a mortar, in 100 ml of 60 °C warm stock. After about 15 minutes you will have a strong aromatic yellow - red solution.

This then add to your risotto at the end, when rice is cooked (see below): please remember saffron should never cook for from the beginning, because when heated lose the aroma and flavor.

RISOTTO PREPARATION
In a non-stick pan for risotto, melt the unsalted butter with onion, finely chopped, until the onion is translucent (we call this first step "soffritto").
Then add the rice and mix very well, until it begins to be translucent and transparent. In Italy we call this second step "tostatura": it will ensure uniform cooking of the grain, so it’s a fairly important step.
Make sure all the rice is nicely toasted, and then you can add a glass of wine and stir till it evaporates completely before moving to the next step.

Now the third step: add the glass of white wine.
When the wine is evaporated, continue to cook, adding a ladleful of hot chicken stock to the rice in small quantities, stirring constantly between the addictions and until the stock has all been absorbed and the rice has become sticky.

A good risotto is only with a good stock from scratch!

Continue this step, adding a ladleful of hot chicken stock at a time (if you don't have more stock, use hot water), until the rice is tender, but still with a bite (not overcooked), about 20-25 minutes.
Turn off the heat.

Now the last and most important step of them all ("mantecatura" in Italian). At this stage you will give its creamy and silky consistence that makes for a great and delicious "risotto all'onda", stirring in the remaining unsalted butter, saffron is added during the final stages of the cooking process, and the Parmigiano Reggiano cheese, freshly grated, till you reach the right texture.

Saffron is added during the final stage of the risotto cooking process.

Saffron is added during the final stage of the risotto cooking process

Taste for salt, adding more if necessary. Cover the risotto pan and leave the saffron risotto to stand for about 2-3 minutes, then serve it while it is still hot.

Photos by Mama Isa's Cooking School

Potato Gnocchi - Recipe of the Day

2019-08-15T10:00:00.000-07:00

Potato Gnocchi - Recipe

How To Make Homemade Potato Gnocchi (Step-by-Step)

Chef Isa presents how to make potato gnocchi

The original and traditional gnocchi (pronounced NYOH-kee), is always totally homemade, by hand, and served with a easy but tasty tomato sauce. The meaning of "gnocchi" is little dumplings. Like many of the best recipes for classic dishes, Mama Isa's gnocchi recipe came from her Italian nonna Grandma Elisa! Nonna's Isa taught her how to make the perfect "gnocchi di patate".

Gnocchi dough contains in its simplest form just 1 kilo of very starchy potatoes (in Italy we call the best potatoes for gnocchi "patate da gnocchi", in USA you could use Jukon Gold or Idaho or other Russet baking potatoes), 00 flour (farina di grano tenero 00, soft as talcum powder and the best brand is MULINO SPADONI GRAN MUGNAIO Farino di Grano Tenero 00 per pasta), egg, and salt. That's all.

Potato Gnocchi

Exactly how much flour 00 to use is where judgment comes into play. It all depends on the water content of the potatoes, which varies very very significantly!!! Make a great potato loaf can take a person years to master!

Serves 6
Preparation time: 1 hour
Cooking time: about 15 minutes

INGREDIENTS
servings 6 people

1 kg very starchy potatoes

200-250 g Wheat Flour 00 (the best flour is Molino Spadoni Gran Mugnaio tipo 00 for fresh pasta), extra flour for kneading and rolling

1 organic egg
1/2 teaspoon of fine sea salt

semolina flour, for dusting the board at the end

PREPARATION
Gnocchi dough is made by combining boiled potato, wheat flour 00 for absorbing moisture and providing gluten (and gluten is so important), and 1 egg per kilo of potato to add richness and help bind the gnocchi dough together. Please remmber don't knead the dough a lot, because it means having to add more wheat flour 00 (so at the end the gnocchi are not fluffy and tender, but heavy and chewy).

Boil the potatoes in salted water, but don't peel them. When the potatoes are tender, drain.

Holding the potatoes in a tea towel, peel off the skins. Rice the potatoes with a potato ricer (in Italy we have a special tool, "passapatate"). Let them cool in a bowl.
Gradually add the egg and flour and season with salt. Combine the dough with your hands.

Potato Ricer

Working quickly the potato dough, distribute the potato dough evenly across your work wooden surface, then drizzle with just a litte more flour 00.

Potato Gnocchi

Potato Gnocchi Cooking Class

Potato Gnocchi

The gnocchi dough should be elastic, but not gummy! Make a big potato roll dough as dense as possible using your hands. Working with one section at a time, roll the gnocchi dough into a log about 2-3 cm thick.

It is hard to control the gnocchi dough when rolled in a medium thin cigar. Keep in mind that you need to work through the rolling process fast, fast, fast. Use your pasta spatula cutter to divide it into 2-cm-long pieces. And there's your gnocchi.

Potato Gnocchi

Many famous chefs like to shape their potato gnocchi dumplings using a fork or a sort of gnocchi wooden board, but the traditional way to shape the potato gnocchi in Veneto region, Italy (where the gnocchi was born!) is using a Parmigiano grater (see the pics). Chef Isa loves to make the gnocchi in this way.
The proper texture of a gnocchi is to roll every gnocchi on the back of a hand parmigiano grater sprinkled with flour 00 and indent it a little with your thumb: this way is hard and difficult, but funny.
So pinch each piece into a concave gnocchi shape, pressing it against the back of the grater to make grooves on the opposite sides. The perfect gnocco seems a nice shell.
And the gnocchi will be better, not only for the presentation but for the sauce!

Potato Gnocchi

Potatoes Gnocchi with the Chef Mama Isa

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Place the gnocchi onto a tray or onto a wooden board floured with semolina flour, leaving a space between each piece to prevent them from sticking together.

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Bring a small saucepan of salted water to boil (salted like the sea water). Place over a high heat, put on the lid, and bring to the boil. "Il momento della verità" (=the moment of truth) arrives when you boil your gnocchi!
Drop the gnocchi into the boiling water - they should float up to the surface in about 1-2 minutes, hold their shape without breaking.

Transfer it to a colander.

Potatoes Gnocchi with the Chef Mama Isa

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Be prepared that your gnocchi may not come out "perfetto" (=perfect) the first time. In fact, they probably won't. Keep trying. Homemade Potato Gnocchi take patience, but they're worth it! If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of 2 things: you let gnocchi cook for too long or you didn't combine the potato and flour 00 into true gnocchi dough!!!
Now stir the gnocchi into a warm sauce of your choice.

Gnocchi di Patate al Ragù - Potato Gnocchi with Bolognese sauce

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Be prepared that your gnocchi may not come out "perfetto" (=perfect) the first time!!! In fact, they probably won't. Keep trying. Homemade Potato Gnocchi take patience, but they're worth it!

Cooking Classes in Verona area or near Lake Garda

2019-06-13T18:00:00.000-07:00

Cookery Courses in Verona area or in Lake Garda area

Mama Isa, a Cooking Class teacher, near Verona, and near the Lake Garda, (a short ride by train or by car) offers a wide range of COOKING CLASSES: for chefs, cooks, foodies and tourists which love Italian food and love cooking and learning how to cook in Italy.

FRESH PASTA MAKING CLASS (The Art of Pasta Making) (PASTA WORKSHOP) - PIZZA MAKING CLASS (PIZZA WORKSHOP) - HALF DAY COOKING CLASS (4 HOURS PLUS A DELICIOUS MEAL) - FULL DAY COOKING CLASS - TIRAMISU CLASS - PASTRY CLASS - VEGETARIAN CLASS - BREAD MAKING CLASS - VEGAN COOKING CLASSES - GLUTEN FREE COOKING CLASSES - GELATO CLASSES - TRUFFLE COOKING CLASSES.

We offer not only 1 day but 3 days or 6 days (included accomodation)

Cooking Classes in Verona area or Lake Garda at Mama Isa's Cooking School

Our cooking school is one of the top 5 best cooking classes in Italy, by The New York Times

Mama Isa's Cooking School - Press

See Mama Isa's Web Site and choose what kind of cooking class you want to attend!

https//isacookinpadua.altervista.org

If you are planning a trip in Verona or Lake Garda or near Garda Lake and if you are an Italian foodie, take a cooking class at Mama Isa's Cooking School

Cooking Classes in Verona or Lake Garda

BRESAOLA E PARMIGIANO - a simple recipe

2019-06-13T07:46:00.000-07:00

BRESAOLA E PARMIGIANO

♡ This simple recipe can be used for any meal whether that's antipasto or main course with a salad ♡  Different colours can evoke different moods and emotions. Love this red, black, white, and yellow combo!
Bresaola and Parmigiano Reggiano Cheese - a delicious antipasto

BRESAOLA When I first came to the Valtellina valley (many years ago), I tasted a great Bresaola. Valtellina is a valley in the Lombardy region of northern Italy, bordering Switzerland, so famous for one of Italy's most famous cured meats: Bresaola. Bresaola is obtained from fine beef leg cuts (top sirloin coulotte, silverside and eye of round); cured lean meat, bright red, with a delicate fragrance and a unique flavor, slightly salty, aged and preserved in the dry and favorable climate of Valtellina. PARMIGIANO REGGIANO is such a basic ingredient in Italian cuisine. Parmigiano Reggiano cheese is made in and around Parma, Modena, and Reggio Emilia in big wheels. Each wheel is imprinted with two numbers, one representing the place it was made, the other its date. The cheese is made in the winter, and at the end of July it is considered one year old. I like Parmigiano aged at least two years. It is very good to eat, but it’s no substitute for Parmigiano Reggiamo in cooking. Good Parmigiano Reggiano is very delicate, and you must handle it with care. When a piece is cut off the big wheel, you should immediately wrap the part that isn’t being used— air makes it deteriorate very rapidly. So when you buy a chunk of Parmigiano, wrap it very well in special fridge cheese paper (in Italy we have a very good brand CUKI carta-frigo. The Fridge Cheese Paper allows you to store and protect your cheese, for longer in the fridge. Thanks to its particular structure made of pure cellulose paper, it leaves food to "breathe", keeping its freshness longer) and keep it in the refrigerator. Never buy Parmigiano reggiano cheese already grated; the grated Parmigiano you buy tastes awful — state and dried out. Grate or shave the cheese not more than an hour before you use it! INGREDIENTS (serves 6) 6 tablespoons shaved Parmigiano-Reggiano cheese, two years aged 250 g Bresaola, thinly sliced 1/4 organic lemon 6 tbsp extra virgin olive oil salt to taste black pepper, freshly ground HOW TO MAKE IT First, combine the juice of 1/4 organic lemon with the extra virgin olive oil. Lay the slices of Bresaola on a large dish, spreading the lemon-evoo mixture on the meat. Add a pinch of salt and pour the shavings of Parmigiano Reggiano on the bresaola. Complete the dish spreading a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately. WINE NOTES Italian: DOC COLLI EUGANEI ROSSO CA' LUSTRA- (grape varietes: Merlot, Carménère, Cabernet Sauvignon; Alcohol 13,5 % vol.; Service and pairing Uncork a little bit before, and serve at 16-18 °C. Great between the 3rd and 5th years of age.

Bigoli History and Recipe: A traditional Venetian Pasta

2019-06-13T03:17:00.000-07:00

BIGOLI

A Very Traditional Venetian Pasta

THE HISTORY OF BIGOLI

Bigoli have been a staple of Venetian cuisine since the era of the Serenissima Republic. The history of Bigoli is as rich and sturdy as the pasta itself. To understand Bigoli is to understand the soul of the Venetian Republic—a story of innovation, tradition, and a little bit of hard work.

Today we talk about Bigoli, one of the most famous handmade fresh pastas in the Veneto region. They look like thick spaghetti but feature a signature rough surface, which allows them to hold sauces perfectly. Originating from the heart of Veneto, bigoli dough is traditionally made with semolina flour, eggs, salt, and a touch of water.

The Invention of the "Bigolaro" (1604)

While many pastas evolved slowly over centuries, Bigoli has a very specific "birthday." In 1604, a master pasta maker from Padua named Bartolomio Veronese, affectionately known by the nickname "Abbondanza" (Abundance), changed the culinary landscape of the region.

He applied for—and was granted—a patent by the Council of the City of Padua for a new machine he had invented. This machine, called the Bigolaro (or torchio), was a hand-cranked bronze extruder. Unlike other pasta tools of the time, the bigolaro allowed the chef to press a very thick, stiff dough through a perforated disc, creating long, thick strands of pasta with an incredibly rough and porous surface.

A Workout Before Dinner

Traditional bigoli dough is notoriously tough—originally made with semolina, and water, and later enriched with eggs in the Venetian mainland. Because the dough was so firm, it required immense pressure to extrude.

The bigolaro was typically attached to a wooden stool. The pasta maker would actually sit on the stool to keep it steady and use their body weight to turn the lever, pressing the dough through the bronze die. It was essentially the 17th-century version of a gym session!

This traditional extruder was made of a cylindrical wooden form. It worked by compressing the dough with a piston, forcing it through a perforated filter. The result was a long pasta, similar to Neapolitan spaghetti but much thicker (about 2.5 mm in diameter) and with a coarse, porous surface.

The bigolaro (or torchio) is usually fixed to a specific stool, where the person making the pasta sits to apply the necessary pressure to the lever.

What’s in a Name?

There are two charming theories regarding the origin of the name "Bigoli":

The Caterpillar Theory: The most popular belief is that it derives from the Venetian dialect word "bigat", which means caterpillar, referring to the thick, elongated shape of the pasta.

The Carrying Pole Theory: Others believe it refers to the "bigolo"—the curved wooden pole carried across the shoulders to transport buckets of water. The shape of the pasta strands reminded locals of these long, sturdy rods.

The Pasta of the "Lean Days"

Historically, Bigoli became the symbolic dish for giorni di magro (lean days) in the Catholic calendar, such as Christmas Eve and Good Friday. On these days, meat was forbidden, so the thick Bigoli were served "in salsa"—a slow-cooked sauce of white onions and salt-cured sardines or anchovies that dissolved into a creamy, savory coating.

Why It’s Unique

What makes Bigoli stand out from common spaghetti is its porosity. Because it is extruded through bronze, the surface is not smooth; it is "sandpaper-like." This is the secret to its success: the sauce doesn't just slide off—it clings to the pasta, ensuring every bite is packed with flavor.

A Little Tip: If you ever visit a traditional Venetian home or a trattoria in Padua or a cooking school (like Mama Isa's Cooking School), look for the "Bigoli al Torchio" on the menu. It’s the closest you’ll get to tasting history exactly as Bartolomio "Abbondanza" intended it back in 1604!

Bigoli | Recipe

Prep time: 45M

Cook time: 5M

4 servings

Ingredients

400g Semolina Rimacinata di Grano Duro flour

4 large organic eggs

1 pinch of sea salt

1-2 tbsp Water (only if the dough is too dry)

Directions

Sift the semolina rimacinata di Grano Duro flour onto a wooden board and create a well in the center. Add the eggs and a pinch of salt.

Mix until a very firm and compact dough forms. Let it rest for 30 minutes covered with a cloth.

Insert pieces of the dough into the bigolaro (the traditional pasta extruder).

Sit on the bigolaro stool and turn the handle to compress the dough through the perforated bronze filter.

Cook the bigoli in boiling salted water for about 4-6 minutes until al dente.

The Bigolaro: The traditional Venetian pasta torchio

Freshly made Bigoli

Buon Appetito!

Mastering the Art of Italian Home Cooking

2019-06-06T23:31:00.000-07:00

Mastering the Art of Italian Home Cooking

My goal is to introduce you to the most famous Italian dishes and its wonders.

Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice

You will learn the ancient art of making fresh pastas or pizza from a true pasta maker (pizza maker) and chef.

We offer a comprehensive course to pasta preparation or about the Italian Cuisine, with more than eight hundred recipes (every day different), both simple and complicated, from every region of Italy.
The Cooking Courses or Cooking Classes at Mama Isa's Cooking School makes Italian dishes possible for everyone at every skill level.

Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice

I want my guest-students to see and smell freshness, to begin to experience all aspects of food.
I attempt to instill in my new students a basic respect for the Italian Regional Food we will be cooking.
The students will learn all the techniques needed to master Italian cooking.

Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice

Reserve immediately your cooking course in Italy

Mastering the Art of Italian Home Cooking

A Week Cooking Course in Northern Italy

2019-06-06T18:12:00.000-07:00

Week Cookery Course in Italy

Are you planning a culinary journey in Northern Italy? Do you like the food tourism or culinary tourism?
One of the best things to do in Italy is to take a week cooking course and to learn how to cook an Italian Chef (accomodation included in one of our lovely apartments).

Mama Isa - your cooking class instructor - will offer you a very interesting hands-on cooking experience.

A Week Cooking Course Includes:

- Six Hands-On Cooking Classes, every day 4-5 hours. Taught in English
- Professional Cooking Class Insructor
- A meal every day with the fruit of the cooking class
- Wines and other beverages
- Recipes
- Wine Tastings & Cheese Tastings

- Food Market Tour at Padova Markets (The Food Markets are the oldest food markets in the world 1218-2018! 800 years old)

Week Cooking Course in Italy

A Must-Do for Foodie Traveler: Mama Isa's Cookery Course!!!

Visit Mama Isa's webpage about 6 Day Cooking Classes in Italy near Venice:
https://isacookinpadua.altervista.org/six-day-cooking-classes.html

Week Cooking Course in Italy

A special culinary vacation with Mama Isa near Venice in Italy.

Puccini Cocktail

2019-06-06T09:48:00.000-07:00

Puccini Cocktail

A "Must Try" Cocktail

Named after the composer of Madame Butterfly (Giacomo Puccini, the famous Italian opera composer), this cocktail - made with Mandarine juice and DOCG Prosecco - is popular in Northern Italy, in particular in Venice.
Here is served in extra elegant Murano glass pair of flutes, decorated with pure gold leaf threads (entirely hand-crafted, customized with initials, sp these artworks are truly unique and exclusive pieces!!!)

INGREDIENTS
5 cl mandarine juice, freshly squeezed
10 cl DOCG Prosecco

DIRECTIONS
Squeeze fresh mandarine and pass its juice through a sieve.
Pour it into a flûte.
Just before serving add Prosecco.
Then stir a little.
Your cocktail is now done, enjoy, salute.

Puccini Cocktail

Exklusiver Kochkurse in der Nähe von Venedig

2019-05-16T18:00:00.000-07:00

EXKLUSIVER KOCHKURSE in der Nähe von VENEDIG, mit Chef Mama Isa

(- inkl. 6-Gang-Menü und Getränke: Prosecco, Cabernet, Serprino Bianco....) zur Pastaherstellung (Spaghetti, Lasagne, Tortelli, Tortellini, Tagliatelle, Anolini und Agnolotti, Italienische Spatzle): mit EXIBITION and KURS eine SFOGLINA Mama Isa (traditionelle handgemachte Frischpasta-Herstellerin).

Mama Isa's email:
isacookinpadua (at) gmail (dot) com

KOCHKURSE in der Nähe von VENEDIG

Apple Cake

2019-05-01T06:13:00.008-07:00

A Venetian Apple Pie

Torta di mele

A Venetian Apple Cake!

At first glance it may seem like a huge ratio of apple to dough. Don’t! They magically meld into the batter, and you’ll love the result. This is a very simple recipe that yields exceptional and delicious results.

INGREDIENTS (SERVES 8)

Unsalted Butter 2 tablespoons
00 wheat flour 150 grams (plus extra flour for the cake pan)

Sugar 150 g + 50 g with 1/2 teaspoon of cinnamon

Egg 1 (organic or free range)

Milk 80-120 milliliters

50 g of raisins (soaked in warm water)

a pinch of salt

1 shot glass of Grappa

Baking powder 15 g

Apples 5 small (about 1000 grams) peeled,cored and thinly sliced

DIRECTIONS

Preheat the oven to 180°C. Butter and flour a 20-centimeter round cake pan.

In a large bowl, using a whisk, beat the 150 grams of sugar, a pinch of salt, the egg, the flour, milk, baking powder; add the raisins and the grappa, and mix very well.

Peel and core the apples.

Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Mix and with a spatula pour in the prepared cake pan.

Sprinkle with the remaining 50 g of sugar mixed with the cinnamon. Bake for about 40-45 minutes, until dark golden.

A Venetian Apple Cake | Mama Isa's Cooking School in Italy near Venice

Recipe of the day - A Venetian Apple Cake at Mama Isa's Cooking School

Italian Cookery Courses in Northern Italy with Mama Isa

2019-01-22T18:00:00.000-08:00

Italian Cookery Courses in Northern Italy with Mama Isa.

Spend a day or more days taking a Cooking Course.

Do you love Food Tourism and Culinary Travel? Do you want to visit the Northern Italy (Venice, Verona, Vicenza, Padova, Garda Lake, Milan, ...)?
One of MUST-DO in Italy is to take a cooking lesson. Mama Isa, your personal and private cooking teacher, will teach you the best Italian recipes (fresh egg pasta, tortellini, pizza, tiramisu). The best SOUVENIR from Italy: a cookery course!!!

Learn farm-to-table secrets at Mama Isa's cooking classes.

We offer a variety of hands-on cooking classes. Hands-on, in English, included a lunch or dinner with fantastic Denominazione di Origine Controllata e Garantita (DOCG) Wines.

Cooking Classes in Northern Italy

Visit Mama Isa's website and reserve a cooking class
https://isacookinpadua.altervista.org/cooking-classes.html

Cooking Classes in Northern Italy

A special food day with Mama Isa in Northern Italy.

Cooking Classes in Northern Italy

We are available every day of the year!
Email: isacookinpadua (at) gmail (dot) com

or phone (or text us with WHATSAPP)
+39 339 26 72 571

Mussels Marinara

2018-06-02T05:51:00.001-07:00

Cozze saltate alla marinara | Mussels Marinara

Mama Isa's Mussels Marinara (Cozze Alla Marinara Sauce)

INGREDIENTS

1 kg of fresh mussels
3 tbsp extra-virgin olive oil
4 cloves of garlic, minced
Freshly ground black pepper, to taste
Peperoncino (optional)
Fresh parsley, chopped

black pepper

POLPA di POMODORO MUTTI (diced tomatoes 400 g)

DIRECTIONS

Remove the beards and scrub the mussels clean using a table knife to scrape impurities or a steel wool sponge.

In a large saucepan heat the evoo with the garlic over medium heat (if you like add a little bit of peperoncino).

Add the mussels, cover and cook until they open, 3 to 5 minutes. The saucepan must be broad enough so that the mussels don’t need to be piled up more than 3 deep.

Check the mussels frequently, turning them over, and remove them when all the mussels have opened up their shells.

Pour the mussels in a bowl.

In another large saucepan add evoo, fresh parsley chopped, and garlic. Sautee for 1-2 minutes and add the tomato, cook for 5 minutes, then add the mussels stock, cook for 3-4 minutes.

Add the mussels, mix (if you like on the top fresh grounded black pepper).

Serve with bread or bruschetta for dipping in the sauce.

Buon Appetito!

Asparagus Risotto

2016-05-10T02:18:00.001-07:00

Asparagus Risotto

We talk about one of the classic dishes of the Italian culinary landscape, an irresistible treat for all those who love tasty and healthy food. Risotto plays a role as pasta in Italian kitchens, and it is considered a PRIMO PIATTO.

HISTORY
The Italian Risotto was born in Milan in 1574, when its great gothic Cathedral (Il Duomo) was under construction. The Flemish glassmaker master – Valerio from Perfundavalle – worked on the stained-glass windows of the Duomo, and he used to add saffron to enhance his paint pigments and when mixing his colors. In 1574 the apprentice Zafferano (Saffron) married the Valerio's daughter and held the wedding banquet in the coiser behind the Duomo's apse. As a joke the groom's friends added saffron to a pot of rice. The wedding guests relished the saffron riso, and “risotto allo zafferano” quickly grew popular throughout Milan and Lombardia and Italy.

Undoubtedly, despite the fact that Italy is not among the oldest and the largest producers of rice in the world, the Italians have created many variations of risotto recipes known all over the world. As a matter of fact, the recipe is a masterpiece and cooking risotto needs patience. For Mama Isa is very relaxing!

All risotto is prepared the same way: where rice is coated in the “soffritto” in unsalted butter or evoo, then hot stock – which has been simmering on the gas stove – is added to it, a ladle at a time and the risotto is stirred over a low heat (please add stock only when all the liquid has been absorbed).
The method continues till the rice is tender and creamy, but still retains a bite, approximately 20 minutes.
The final touch and the most important technique for making a creamy risotto is called in Italy “mantecatura”, which means add a dash of butter or evoo, (when necessary Parmigiano reggiano cheese) off the heat, and cover for a couple of minutes. This makes the risotto really creamy!

The result is a harmonious, creamy, elegant and exquisite dish that has little in common with the simple rice, often boiled, used in many cultures around the globe. The cooking process itself is quite elaborate. It starts with a soffritto, then the toasting of the rice that allows the grains to become translucent and release an intense fragrance. Once that’s done, liquids enter the scene, added gradually so that the grains can absorb them. The final touch is called mantecatura – i.e. the introduction of fat combined with vapour that invites the flavours to blend. Types ot Risotto

During the hot summer, risotto can absorb the perfume of the sun, with the help of plum tomatoes from Sicily. In the autumn days, the smell of wild porcini mushrooms will fill the palate of aromas. During the winter, a risotto strictly served hot, with bitter radicchio trevigiano and a Parmigiano reggiano cheese. With the arrival of spring, here is the risotto with the flavour of green asparagus.

Mistake to avoid
If you wash the rice you remove the starch which is indispensible for a creamy risotto.

INGREDIENTS (for 6 servings)
1 kg of fresh green asparagus
Enough Basic Homemade Asparagus Broth (in a pan that can accommodate all the asparagus lying flat. Put in enough water – min. 1 ½ lt, and 2 tablespoons salt. Turn on the heat to medium high and when the water boils, slip in the asparagus and cover the pan. Cook for 5 minutes after the water returns to a boil, depending on the freshness and thickness of the stalks. Drain the asparagus when tender, but still firm, without discarding their water. Set aside to cool. The broth is ready to make the risotto)
6 tablespoons unsalted butter
1 shallot chopped very fine
1 glass of good white wine (not cooking wine!!!)
2 cups Vialone Nano or Arborio or Carnaroli rice
black pepper, ground fresh from the mill
Parmigiano reggiano cheese, freshly grated (12 tablespoons)
salt
a little bit of extra virgin olive oil, cold press

METHOD
Cut off 2 cm or more from the butt end of the green asparagus spears to expose the moist part of each stalk, then pare the asparagus and wash it. When the green asparagus is cool enough to handle, cut off the tips of the spears about 3-4 cm from the top and set aside, and cut the rest of the spears into ½ cm pieces, discarding any portion of the bottoms that seems particularly tough hard.

Bring the broth to a very slow simmer on a burner near where you’ll be cooking the risotto.
Put 3 tablespoon of unsalted butter, and the chopped shallot in a risotto pot, turn on the heat to medium high, and cook the shallot, stirring, until it becomes translucent.
Add the cut-up asparagus stalks (but not the spear tips).

Add the wine and let it evaporate. Then cook, stirring constantly with a risotto spoon (with a large hole in the middle to enable you to stir rice constantly without breaking any grains), wiping the sides and bottom of the risotto pot clean as you stir, until all the broth is gone.
You must never stop stirring and you must be sure to wipe the bottom of the risotto pot clean frequently, or the rice will stick to it.
When there is no more broth in the risotto pot, add another half cup, continuing always to stir it. Cook the rice until it is tender, but firm to the bite, with barely enough broth remaining to make the consistency somewhat runny.
Off heat, add the reserved asparagus tips, a few grindings of fresh black pepper, the remainings tablespoons of unsalted butter, and all the grated Parmigiano reggiano, and stir thoroughly until the cheese melts and clings to the rice.
Taste and correct for salt if necessary. Transfer to a platter,add a little bit of extra virgin olive oil, and serve hot!

Buon Appetito!

Bartolomeo Scappi | The art of Pasta making during the Renaissance

2016-01-15T02:32:00.001-08:00

Bartolomeo Scappi | The art of Pasta making during the Renaissance

Bartolomeo Scappi (1500- 1577) was a Renaissance Italian author and a master cook for three cardinals and two popes.

He acquired fame in 1570 when his monumental cookbook "Opera dell'arte del cucinare" was published in Venice.

This "Opera" is considered the most extensive cookbook of the Renaissance.

Bartolomeo Scappi "Opera dell'arte del cucinare" (1570)

It's a legend that Marco Polo (1254 - 1324) - the famous Venetian merchant and adventurer, who traveled from Europe to Asia - has imported from China the art of pasta making.
In fact fresh pasta was already known. The pasta making dated from Roman Times.

Today I want to write a post about Bartolomeo Scappi and the art of fresh pasta making.

He wrote how to make fresh egg pasta dough and how to use the special rolling pin (in old Italian "bastone") to roll the pasta, and how to cut the pasta "tagliatelle" with a long knife.

Bartolomeo Scappi - How to make fresh egg pasta dough Tagliatelle

English Translation:
To prepare Fresh Egg Pasta and "Tagliatelle".
Work two pounds of wheat flour, three eggs and warm water into a pasta dough, kneading it very well on a table for a quarter of an hour.
Roll it out thin with a rolling-pin ("bastone") and let the pasta sheet ("sfloglio") of dough dry a little, with a pasta cutter ("sperone") away the irregular parts, the fringes.
When pasta sheet has dried, though not too much because it would break up, sprinkle it with wheat flour through the flour-sifter so it will not stick.
Then take the pasta rolling pin ("bastone della pasta") and, beginning at one end, wrap the whole pasta sheet loosely onto the rolling pin, draw the rolling pin out and cut the rolled-up pasta dough crosswise with a broad, thin knife.
When they ("tagliatelli") are cut, broaden them.
Let them dry out a little and, when they are dry, filter off the excess wheat flour through a sieve.

Bartolomeo Scappi - How to roll fresh egg pasta

Cacio e Pepe Sauce - Recipe by Mama Isa's Cooking School

2015-11-30T02:27:00.002-08:00

Cacio e Pepe Sauce - Recipe

by Mama Isa's Cooking School

This is the simplest and one of the tastiest pasta dishes in the Roman repertoire, served at home. “Cacio e Pepe” means “with cheese and pepper.”

INGREDIENTS (to serve 6 people)
salt (about 20 g)
400 g fresh pasta tonnarelli or maccheroni alla chitarra (just if you don't have fresh pasta, you can use dried Spaghetti)
about 2 and 1/2 cups freshly grated Pecorino Romano cheese
1 heaping tablespoons freshly ground black pepper per person

DIRECTIONS
The trick to making this recipe work is to a technique called "mantecare", meaning to mix and meld.
Bring at least 4 liters of water to a boil in a large pot and add salt.
Drop in the pasta, stir. When the water returns to a boil, cook, uncovered, until the pasta is al dente.
Reserve about ½ cup of the cooking water and drain the pasta.
Return the still-dripping pasta to the pot in which it was boiled.
Away from any direct source of heat, stir in the reserved pasta water (this water is a very important step in order to get a creamy sauce) and toss vigorously while sprinkling the cheese (about 1 and 1/2 cups) and the pepper: but please if the sauce becomes too watery, add Pecorino Romano cheese; if it becomes too dry, add water.

Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano cheese on the sid! Season with lots of freshly ground black pepper.

Buon Appetito!

TIPS:
1- Usually keep in mind that for 100 g of pasta, you should use 10 grs of salt and 1 liter of water, but Pecorino Romano cheese is very salt, therefore Mama Isa's tip is to add half of the amount of salt for boiling pasta....... just 20 g)
2- Please gradually add Pecorino Romano cheese and water tossing vigorously until you get a creamy consistency.

Recipe by Mama Isa's Cooking School

Gamberi alla Busara - Prawns in Busara's style

2015-11-06T00:59:00.000-08:00

Busara Recipe

Prawns or Langoustine (Scampi) in Busara's style.
Buzara or Busara (in Venice) is not originally from Venice itself, but from Istria. During the Middle Age Venice gradually dominated Istria (until 1797). The different food of the Istrian tradition have been influenced by the Venetian Dominion. Of course in Venice we have adopted many Istrian recipes. But this is a recipe that takes me back to when my mother Paola used to make this for me and my family a lot. She passed away many years ago, but she lives in my heart every day. Paola has shared with me this old family recipe. Now I want to share it with you! In Venice this dish is made traditionally with scampi, langoustine, but large prawns work very well. Prawns are gently simmered in wine, tomatoes, garlic and herbs,finished with breadcrumbs. This dish is a perfect “secondo piatto”, but it makes a great appetizer or a light meal when served with salad and toasted bread, and of course a good wine!!!!!

INGREDIENTS ( serve 4 people)
4-5 tablespoons of Extra Virgin Olive Oil
1/2 yellow onion, minced
16 large prawns, raw and without the head or a kilo of Scampi
2 garlic cloves, minced
1 tablespoon of dry bread crumbs
1-2 tablespoons of tomato paste
1 glass of white wine (good white wine, not cooking wine)
1 glass of fish stock
Fresh Italian Parsley, finely chopped
Black Pepper, freshly grounded
salt to taste

DIRECTIONS
Heat the evoo in a large pan. Add the onion and cook until translucent, then add the garlic and cook for a few minutes. Add the tomato paste and solve it.
Then add the white wine and let it evaporate. After add fish stock (hot) and seasoning with salt. Let it reduce over medium heat. Place the prawns (or scampi) and cook both sides until the prawns turn pink, about 2-3 minutes. Add the bread crumbs and mix.
Cook another minute, then sprinkle with fresh Italian parsley, chopped. Sprinkle black pepper and more extra virgin olive oil.

Serve immediately.

Buon Appetito!

TIP: Choose the best fresh prawns. They should smell fresh and clean, not fishy, and should look moist.

Baked Pasta - Pasta al Forno

2015-10-09T00:01:00.000-07:00

MAMA ISA'S PASTA AL FORNO (Baked Pasta)

INGREDIENTS (serves 6 -7 people)

(Pasta al forno is traditionally considered a PRIMO PIATTO in Italy, but it's a meal in itself!!!)

500 g short, dried pasta (I only use Gragnano pasta which may take also 12-15 minutes to cook, tubular pastas like Rigatoni)

1 recipe of Mama Isa's Bolognese sauce (in Italian Ragù alla Bolognese)

1 recipe of Mama Isa's Béchamel sauce (in Italian Besciamella)

100 g grated Parmigiano Reggiano cheese( aged 24 months) plus a bit more for topping

salt to taste

a few pats of unsalted butter

PREPARATION

Cook the pasta in well salted water as you normally would (al dente) and drain the pasta into a colander.

Pour the drained pasta into a large bowl, add the meat sauce (Ragù Bolognese sauce) and mix well. Then add half of Béchamel sauce (if the bésciamelle is a bit dry or sticky, add some milk), add the grated Parmigiano Reggiano, and mix.

Take a large baking dish and pour a few pats of unsalted butter here and there and 4-5 spoonfuls of Béchamel. Pout the contents of the large bowl into a baking dish. Top with all the Béchamel and a few pats of butter here and there.

Taste and adjust for seasoning; the mixture should be quite savory.

Preheat the oven (200 °C).

Bake in a hot oven (200°C) for about 30 minutes, until the top is nicely golden - browned.

Let the dish rest at least 5 minutes before serving and if you like, add more Parmigiano Reggiano Cheese grated on the top.

Serve warm!

TIP: Baked Pasta can also be made in advance and served for parties or on picnics

The Art of Cheese Making with Mama Isa

2015-09-29T03:05:00.001-07:00

The Art of Cheese Making in Italy

By Chef Mama Isa

THE ART OF CHEESE MAKING

INGREDIENTS

Milk: You can use a wide variety of milks, from TB certified raw cow's milk, pasteurized homogenized cow's milk, goat's milk, sheep milk. All will make cheese, each with its unique flavor and taste. Cheese can be made from "latte intero" (whole milk 3.5%), or from "latte scremato" (skimmed milk 2%), but the richness of flavor of the cheese is related to the amount of butterfat in the milk. We prefer to use TB certified raw milk, because if we make cheese with pasteurized homogenized milk, we need to add a small amount of calcium chloride to aid coagulation and form curd.

Starter: Bacteria must be added to acidify the milk so that the rennet will work, and to aid in the curing. Yogurt serves as a thermophilic starter (it prefers warmer temperatures). We prefer the flavor of cheese made from bacterially acidified milk.

Rennet: An enzyme rennin converts milk protein (in Italian "caseina" - casein) from a soluble to an insoluble material, causing the milk to gel. It will only work well in acidified milk. We purchase liquid rennet (we use "caglio di vitello" calf rennet) from a cheese makers supply house. The amount to use will vary on the condition of the milk, season and type of cheese we are making.

EQUIPMENT
1- Heavy stainless steel pot (with A heavy bottom) with lid (never aluminum, because the acidifying milk can dissolve pot);

2- A cover is needed for the steps when the milk must sit for periods of time;

3- An accurate thermometer which reads in the range between freezing and boiling for water (0°C to 100° C): the temperature is very important, because the texture of the cheese depends a great deal on achieving a temperature to within one degree;

4- Whisk thorough mixing of starter and rennet is important;

5- Cheese Cotton Cloth: The purpose of "cheese cloth" is to catch the curd (in Italian "cagliata") and allow the whey to drain out. If your curd is fine, it passes through. Even if it is large curd, the curd can become enmeshed in the coarse weave;

6- Cheese press for the hard cheeses;

7- Cheese molds, used to form and consolidate curds, giving a finished cheese its desired shape.

The art of cheese making with Mama Isa in Italy

The art of cheese making in Italy

Fresh Ricotta Homemade with Mama Isa

Philosophy | Mama Isa

2015-09-06T02:29:00.003-07:00

Philosophy | Mama Isa

I have a strong love for Italian Regional Cuisine: I am a cooking class instructor.

I try to maintain the values of my work and my family’s cooking traditions (for three generations, mother to son). I must have my roots, my feet, planted firmly in the cooking traditions!!!

This is me: my name is Isa.

My knowledge has been handed down to me primarily from my mother, Paola, but also from other women in my ancestry, my paternal and maternal grandmothers (Ninetta and Elisa).

My techniques are based in classical Italian Regional Cooking.

I am not a convert to the food processor. I am convinced that the food processor is not the true way to facility with nearly all doughs (i.e. fresh egg pasta dough, pizza dough, bread dough, focaccia dough....) If you mix the dough in the processor and if you kneading it by machine, the taste and texture of the dough will not be the same. Perfect fresh egg pasta is a delicate balance of wheat flour 00, eggs and kneading. "Kneading the fresh egg pasta dough, rolling it out, cooking and saucing it" helps me to connect to the essence of the real and traditional Italian Cooking.
One of my earliest memories is of sitting at the kitchen table and watching my grandma Elisa make pasta. Elisa rolled pasta with a long rolling pin, but she used other pasta accessories: a special wooden board and a rectangular kitchen knife. Of course she used other tools to help work faster and better: "tagliatortellini", "Tagliaravioli", "grattuggia per gnocchi", a special comb to make garganelli - a sort of fresh penne, or a special coin to make corzetti, a fresh pasta from Liguria.
I use the same tools!

Pasta Accessories | Mama Isa

Pasta Tools | Mama Isa

I don't remember when exactly I started rolling out the pasta dough..... maybe I was too young!

Rolling pasta with a long rolling pin | Mama Isa

Rolling Potato Gnocchi | Mama Isa

Shaping Potato Gnocchi with the Parmesan Grater | Mama Isa

All the techinques I used is from the family. Unfortunately the industrial production of fresh or dried pasta is increasing, and young women will not do fresh pasta by hand now. However I continously encourage chefs and my audience to not abandon the classics, and the classical Italian Regional recipes.

My passion is to share with people the art of Italian cooking in the traditional way.
Of course I teach how to make fresh pasta dough with varying ratios of different kinds of wheat flour and eggs, or sometimes with water or milk. I persist to use the old recipes and I love the old poor way to make the traditional cooking.

My whole philosophy and approach is centered around something very authentic and humble. I select simple, fresh, seasonable ingredients.
Butter is certainly present in my cooking, but less than in the past. Unsalted butter is the predominant fat for cooking "risotto", but I love and use extra virgin olive oil as the main fat.
My cuisine is noted for its diversity, abundance of difference in taste, but the tradition is very important.

I love the "cucina povera": "the humble cuisine". I am certainly patriotic, but I love Italian Regional food for all the fascinations it offers, and I love to cook the huge variety of Italian cuisine. You cannot understand the cooking in Italy without seeing it in relation to the history of the country, based on more civilizations that flourished here: The Greek (Magna Grecia), the Etruscan...... then the Arab/Saracen.
During the Renaissance, the Italian Cuisine emerged as the one that influenced the whole of Europe. The first cookbooks were written in Italy (at the end of the 14th century: "ricettari" -recipe books).

But not only history is important for the Italian Regional gastronomy, but also another source. It sustains the appeal, and the variety: the family. So my cooking is a distillation of my personal experiences: I take example from my ancestors. Now in Italy there is a new generation of cooks or chefs with new concerns: they don't have much of a "tradizione" (tradition). I worry about the death of Italian Regional Gastronomy.
My philosophy on cooking is my philosophy on life: I promote the traditions. All that I cook is the fruit of my work and that of my family!