Good Eats From Northern Italy

Those if us who only recognize the stereotype tomato laced Italian food as authentic Italian, would have difficulty understanding that the Trentino kitchen is an authentic Italian cuisine. To most folks when thinking of an Italian first course Bologna’s Tortellini in broth comes to mind or Naples pasta with tomato sauce, never a bread dumpling in broth or rolled in butter and topped with grated Grana Padana cheese. Would the stereotypes believe that pork chops with a blueberry sauce is Italian, of course not, but in Trentino, they love pork chops prepared their way, with a blueberry sauce or with apples. To the folks of Tentino, this is very very Italian.

Their main staple is polenta, with potatoes being a close second, particularly, gnocchi. They also crave many other fine dishes, particularly those of Austrian origin. Lumaca (snails), hearty soups (Zuppa di Orzo), stew beef, venison, etc.), polenta gnocchi, and their favorite dessert is Italian apple strudel or apple cake.

A Trentino dinner often begins with Canederli in broth, which are bread dumplings that evolved from ‘cucina povera’ (cuisine of the poor), and this dish pairs well with Maso Martis – Brut Rose Trento DOC. An entree may be beef stew, sausage and polenta (pictured above) a red wine such as Cantina Rotaliana-Telrodego Rotaliano DOC Clesurae 2009. Finish the meal with biscotti and a fabulous glass of Gaierhof – Moscato Gialo Trentino DOC.

Wow! What a way to dine.

Scroll down to read what other folks say about Trentino, and view the videos that we have for you.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

Fourth Week – Trentino | Cooking and Life

Trentino is in the north of Italy and very near to Austria and Germany. Hence, much of the cuisine is influenced by their neighbouring countries, so it’s not surprising to find sauerkraut and apple strudel. One of my favourite …

Publish Date: 11/01/2011 13:02

http://cookinginitaly.wordpress.com/2011/11/02/fourth-week-trentino/

A foodie adventure in Trentino: welcome to Fiera di Primiero …

Fiera is a beautiful tiny village situated in Trentino Alto Adige. We know very well this Northern region of Italy, not only for its breathtaking landscapes, beautiful villages and warm people…but also for its food! Among its …

Publish Date: 05/11/2013 19:45

http://mapleandsaffron.wordpress.com/2013/05/11/a-foodie-adventure-in-trentino-welcome-to-fiera-di-primiero/

Food and wine holidays in Trentino

Food and wine holidays in Trentino.

100% ITALIAN CUISINE – PORK LOIN marinated with Mustard & Honey (GF) – (FROM ITALY WITH LOVE!!!)

Pork Loin marinated with Mustard & Honey on a bed of Potatoes and Apples with Black Pepper – from Trentino – Italy – **** 100% Italian Cuisine with Donna Val…

LML Italian Apple Strudel.m4v

Need a laugh? Need a quick dessert? Watch this. OFFICIAL VERSION.

Trentino Wines

Trentino (Trentino-Alto Adige) is the most northern region of Italy. The terrain is entirely mountainous with the pure air of the Dolomites and the high altitude vine growing being the distinguishing features of the wine production. This region is the most important wine producing mountain area in Italy and Europe. The Trentino region was once part of the Tyrol province and was a leading supplier of grapes to the Austro-Hungarian Empire. The combination of the Italian and German borderland culture has led to high quality combinations including Chardonnay and Muller Thurgau.

Over 90% of the vine-covered surface are dedicated to producing DOC wines, one of the highest percentages in Italy. White grapes comprise 68% of production and red grapes 32%. Our friends at the Mackenzie agency invited Betty and me, to attend a Wine and Mountain Wine tasting event, last week, on the wines of Trentino, Italy. We met many of the wine producers from Trentino who operate family vineyards started by their grandfathers and fathers, who were still involved with the wine production. Many of the vintners are women carrying on the family tradition.

Trentodoc is one of the leading wine producers with its “Metodo Classico” sparkling wine of the mountains. I was gifted a bottle of Tridentum at a seminar and luncheon that I attended the day following the wine tasting. The wine was a white, brut, sparkling wine with not to many of the tiny bubbles. It was refreshing, delicious, and paired extremely well with a light antipasto. I consider myself very fortunate to have enjoyed this wine as 90% of the Trentodoc are for Italian markets and the remaining 10% to European and non-European countries. My folks and I would love to have Trentodoc made readily available in the Italian-American wine market.

Some of the other wines we tasted were a 2009 Cantina Rotaliana-Teroldego Rotaliano DOC “Clesurae” that is full bodied, with a dark red color and a taste of black cherry. (Clesurae are the walls, enclosure, that protects a monastery, in this case it is the steep Dolomite Mountains that protect the vineyards.)   A 2009 Cesconi-Pletter Trentino DOC Logrein has high acidity with a strong spicy taste and a wind berry taste, it is considered a cousin to Syrah, and it ages excellently up to ten years.

A fantastic white wine we tasted was La-Vis-Maso Franch L’ Altro Manzoni IGT Vigneti delle Dolomiti. This is a 2012 organic wine, very aromatic, and consists of Pino Bianco and Riesling. We enjoyed a Brut Rose Trento DOC, 2009 Maso Martes made from 100% Pinot Nero; red grape wine whose skins are removed after about 12 hours to obtain the correct pink color and taste, and then aged 24 months in barrels. This is a refreshing, sparkling, pink dry organic wine with tiny effervescent bubbles. Basicly, I try to stay away from Pino Grigio, with one exception, Pinot Grigio from Trentino.

We have described the wines from a region of Italy that are not as popular, or as well known, as the wines of other regions. However, popularity and quality is an unequal equation. Therefore, do not sell the wines of Trentino short.

We have yet to pair the wines of Trentino with its food, which we shall do in our next blog. You know, what is Italian wine without Italian food.

Elisabetta Foradori – My First Love, One of Italy’s Best – Trentino, Italy …

Elisabetta Foradori – My First Love, One of Italy’s Best – Trentino, Italy. Elisabetta Foradori, I first posted this article back in 2006. A lot has happened since then. Still love Ms. Foradori wines. It is no secret that I am a big fan of Italian wine and …

Publish Date: 02/13/2013 12:39

http://www.donnedelvino.com/2013/02/elisabetta-foradori-my-first-love-one-of-italys-best-trentino-italy.html

The Independent Wine Review: Mezzacorona “Rotari” Brut, Trento …

Part of the Mezzacorona group, the Rotari brand is dedicated entirely to the production of white and rosé sparkling wines made under the Trento DOC, in Trentino (North East Italy). Nominally the entry level wine of the range, …

Publish Date: 03/16/2013 4:00

http://www.independent-wine-review.com/2013/03/mezzacorona-rotari-brut-trento-doc-nv.html

Friday Favorites — Bubbles, Brisket, and Ice Cream | Vindulge

It is uniquely different from sparkling wines made outside the region. That being said this week I had a remarkable sparkling wine from Italy’s Trentino region. It was as close to a Champagne I have had in a wine from Italy.

Publish Date: 04/12/2013 19:34

http://www.vindulgeblog.com/2013/04/friday-favorites-bubbles-brisket-and-ice-cream/

Südtirol-Alto Adige Wines DOC

The DOC designation gives consumers the guarantee that the information about the origin and quality of the wine corresponds to the truth. http://www.suedtiro…

CWW Trentino, Instituto Trento Doc, 24.11.12

Michelle Cherutti-Kowal talks to Fabio Piccoli, Head of Communication and Marketing for the Instituto Trento Doc about plans for the UK market. CWW Trentino …

Foradori amphora wines

Emilio Foradori Zierock of the Foradori winery in Trentino, Italy speaks about making white and red wine in amphora. These are exciting wines!

La Vis Lagrein 2007 Trentino Italy

I am the owner of a wine store in Brooklyn and I taste wines daily, offering my impressions and conveying some general wine knowledge in the process. I hope …

Neapolitan Pasta

Betty grew up in a southern Italian-American household, as did many Italian-American folks and her Mom always served pasta on Sunday and also for Wednesday dinner. It was a tradition that she lovingly continued and that the family looked forward to and enjoyed.

Most of the time she used dry “maccheroni” served with her gravy made with a good quality canned tomatoes, meatballs, braciole and a piece of pork. On special occasions and when time permitted, she made her own fresh pasta, which was a true rite. She enjoyed making flat pasta such as tagliatelle by hand, no machine, and then they were hung on a wood rack to dry. The tagliatelle were served with a light tomato sauce.

Gragnano, a small city not far from Vesuvio and Naples maccheroni production began between 1550 and 1600. It was exported by fast sailing ship and then by steamship. After 1950 they entered into partnership with family companies and began to make maccheroni towards Amalfi with a water mill located on the road. In a lot of museums in the world, it is possible to find pictures of painters of 600 and 700 centuries that show agricultural life of the Mill Valley.

Pasta made fresh is one of the cornerstones of Italian tradition. Sadly, home preparation of pasta has declined due to the fast-paced lifestyle of today’s world. Stuffedfresh pasta is well worth the effort to make and the time involved. You can make it a family project and make extra to freeze and enjoy at a later date. Some of the stuffed pasta I enjoy making are ravioli, cappelletti, agnolotti and anolini as in the photo. The stuffing may be based on meat, cheese, spinach, mushrooms and ricotta. I have many fresh pasta recipes on www.foodwineItalian.com.

A good wine to pair with pasta is the Sannis Barbera (Thelemako) D.O.C. produced from the Babera grape, native to southern Italy. This shouldn’t be confused with the variety from the Piedmont Region in northern Italy. Its ruby red color and floral bouquet enhance it. The higher acid levels make it an especially good choice for full flavored foods with tomato sauce.

Scroll down for to view the Gragnano factory and more about Neapolitan pasta and be sure to click on the videos.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

Leaping Without a Net: Gragnano pasta

After all, it’s in their blood and runs through the community of Gragnano, near Naples in southern Italy. “Making pasta in Gragnano is an ancient form of art that involves history, culture, … In 2006, “as tribute to our father, we decided to start this pasta factory,” they explained, and began producing for export markets as well as Italian consumers from La Fabbrica della pasta di Gragnano. They’ve been working very hard to live up to the storied history of their city, which at …

Publish Date: 08/30/2012 5:22

http://leapwithoutanet.blogspot.com/2012/08/gragnano-pasta.html

Edible Adventures: A culinary tour of Southern Italy Part 2- Pasta …

We visited pasta factories, farms, restaurants, you name it, if it was edible, we ate it and saw how it was made. Pasta, Pasta, Pasta ! Campania, Italy is the area where pasta rules. Dry, fresh or homemade, it is the main food. Almost always the basic ingredient of the first … Yes, the frantic bustle of Rome and Naples are nice, but to really relax in get immersed in a totally different culture, the countryside of Campagnia is for you. These farms are almost always run by …

Publish Date: 03/23/2011 7:15

http://arlenecocosprairiekitchen.areavoices.com/2011/03/23/edible-adventures-a-culinary-tour-of-southern-italy-part-2-pasta/

Making homemade pasta in Italy

Went into the middle of no where. In a giant valley surrounded by fields of sunflowers was this place. We ate amazing food and then learned how to create the…

How to Make Real Italian Spaghetti Gravy : Italian Dishes

Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Real Italian spaghetti gravy …

ITALIAN FOOD WINE COOK – PIZZA NAPOLETANA

When Betty and I went on our first trip to Italy, the only good pizza we found was in Naples. In Venice the pizza was similar to a frozen pizza that you would toast. In another Northern Italian City the pizza we were given had only tomato sauce as a topping. Today in most Italian cities you can enjoy good pizza.

What is it that makes pizza Napolitana so outstanding?  It is the combination of the dough, tomato sauce, cheese and the extremely hot ovens. Here in New York, there are many pizza establishments that are using woodburning ovens. Some of them create a darn good pizza but the truth is they can’t compare to the pizza in Naples. The pizzaioli in Naples use “00″ flour which is fine and full of protein. The flour is made in downtown Naples in a family-owned mill that is nearly a century old.

Neapolitan pizza is made with tomatoes that grow in volcanic soil under the Mediterranean sun thus producing a sweet tomato with concentrated flavor. My wife’s cousin Peppino grew these tomatoes, and while we were guests in their villa, in the afternoons we would see the workers driving horse drawn and donkey drawn wagons into the courtyard for Peppino to inspect. Some canned tomatoes from the area are labeled “San Marzano” but only a fraction are grown within the San Marzano D.O.P., a region which is in the Sarno River Valley between Naples and Salerno.

The pizza is topped with mozzarella di bufala (buffalo mozzarella) which has twice the fat content of mozzarella made with cows’ milk but it is more creamy and flavorful. This mozzarella is produced in the City of Caserta, north of Naples. Most pizzerias also use fior di latte; cows’ milk cheese, which is more affordable and easier to melt.

When it is time to cook the pizza, it is placed in classic Neapolitan ovens made of firebrick and mortar with a low-domed ceiling that concentrates the fire creating heat between 750 to 1,000 degrees F. that is necessary to cook the pizza quickly. The bottom of the chamber is constructed of Biscotto di Sorrento, which is a heat absorbing material that prevents the crusts of the pizza from burning. Under the oven floor is a layer of Vesuvian soil to absorb more heat. The outer walls of the ovens are constructed of fireclay insulation with colorful ceramic tiles over it.

The famous Pizza Margherita was created in 1889 for the visiting Queen Margherita of Savoy. The pizza was topped with white mozzarella, red sauce and green basil, the colors of the Italian flag, which pairs excellent with a red Vesuvio wine. There are many different and delicious pizza combinations found in Naples pizzerias. Some of the toppings are pistachio and mortadella that pairs with Lacryma Christi rosato, butternut squash and smoked mozzarella that pairs with vino Flegrei Rosso, and a pizza with walnut pesto and zucchini pairs well with vino Aversa Asprinio white. There is also pizza fritta, a fried pizza sandwich similar to calzone.

Without a doubt, the perfect pizza can only be found in Naples. The fresh ingredients starting with the “00″ flour made locally, followed by the tomatoes grown in volcanic soil, and the mozzarella di bufala made from the milk of water buffalo brought over from Asia many, many years ago, which are not available in other areas. Last, but not least, the blazing ovens that blend the raw ingredients into a perfect pizza.

This week the Mackenzie agency has invited us to the ancient vineyards of Trentino, Italy’s Dolomites Mountain wine tasting. Scroll down to Italian Food and Wine – Trentino-Alto Adige. Later in the week The Italian Government Tourist Boardwe are going to lunch presentation-wine tasting on Regione Trentino.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

The Serious Eats Guide To Pizza In Naples | Slice Pizza Blog Photographs: J. Kenji Lopez-Alt, except where noted] A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed … (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of … that don’t quite fit their stringent criteria. Most pizzerias we love in New York wouldn’t make the cut for veracity, but they sure as s$%t are damned delicious nonetheless. Publish Date: 01/18/2013 9:45 http://slice.seriouseats.com/archives/2013/01/serious-eats-guide-to-eating-pizza-in-naples-napoli-italy-neapolitan-pizza.html

I’m a pizzaiolo! Studying Neapolitan pizza in Naples, Italy | Work … So… I’ve signed up for a 100 hour course (plus a restaurant stage) on authentic Neapolitan pizza. Neapolitan pizza. at Enzo Cocci’s Michelin recommended Pizzeria La Notizia in a suburb of Naples, Italy (Via Michelangelo da … Publish Date: 02/09/2013 20:05 http://worklesslivemoredotcom.wordpress.com/2013/02/10/im-a-pizzaiolo-studying-to-neapolitan-pizza-in-naples-italy/

Pizzeria Starita, Naples, Italy – Making Pizza

For full review, visit: http://www.foodnut.com/1007/pizzeria-starita-restaurant-review-naples/ Making one of the best value pizzas I have ever had.

#1 Homemade Italian Pizza

Print This Recipe: http://JoshLovesIt.com/how-to-make-pizza This is the best Italian Pizza recipe ever! Josh shows how to make the sauce for his amazing Ital…

World’s Original PIzza Restauarant in Naples, Italy

OK, the Pizza has pretty well conquered the world with a slice of varying styles from thick to thin from vegetarian to meat lover, even a Dairy Queen dessert…

The Neapolitans and Their Food

My first recollection of Naples, several years ago, was when Betty and I were exiting the express train arriving in Naples from Northern Italy. We had to board a local train to visit her family in Caserta. Before we exited the last step of the express train, a Porta Bagaglio (Red Cap) forcefully tried to snatch our suitcases out of my hand. It was a funny scenario with both of us struggling for possession of the suitcases. The New Yorker won the possession of the suitcases. This was our introduction to the majestic city by the sea.

Naples is seated on the Bay of Naples with Mount Vesuvius watching over it in the background. It is a colorful, boisterous, lively, busy city and you cannot take in the full experience in one trip. You will be taken in by Naples immediately but don’t be put off by the dirt, graffiti or the motorini who zip through the city. These boisterous people are what the city is about.

When visiting Naples it is best to have an open itinerary. The Centro Storico, which is the old part of town, is the best place to wander around. Betty’s cousin Pierro took us to this area where there are many places to visit, museums, churches, local restaurants and small shops. The Spaccanapoli (split Naples) divides the historic section, which was the east-west axis of the ancient Roman City. This is the most popular neighborhood and a starting point for touring the city today.

We found that the ancient streets are filled with stores, restaurants and bars. On one end of the Spaccanapoli the Duomo, which dates back to the 13^th century, houses the relics of the patron saint of Naples, Saint Gennaro. The Carafa Chapel that was built in the Renaissance to house Saint Gennaro’s Tomb is the centerpiece of the Duomo.

We then traveled toward the neighborhood of Capodimonte where there is Naples archeological museum, which holds the world’s most respected collections of art and objects from antiquity. There are hundreds of rooms filled with sculpture, paintings and mosaics. The Tempio di Iside is one of the most interesting areas with frescoes from the ancient City of Pompeii.

One of our favorite places to visit was the Palazzo Reale. Betty’s cousin Melina and her husband Peppino took us there on a day trip. King Charles II of Bourbon built the palazzo in the 17^th century. This museum houses a collection of art from the Bourbon and Farnese collections. There are paintings by Caravaggio, Titian, Botticelli and Masaccio’s Crucification. JUST MAGNIFICENT!  My son was an art history student who studied in Italy and the art and beauty draws him back every few years.

For all you shopping mall enthusiasts, Naples has its Galleria of Umberto I. The Galleria was constructed as a mall in the 19^th century and rebuilt after World War II and has glass, vaulted ceilings and a manicured façade with a variety of tourist shops, expensive café’s and high-end clothing stores. These are signs that Naples is also a modern city.

Naples pride is in its historic structures, museums and churches but not far behind is the food of Naples. It is most famous for its pizza and it is said the Neapolitans invented true Italian pizza. Naples is also the red sauce king of Italian food, and they love their sweets. Fine dining is also an important, interesting and intricate part of Naples food culture, particularly with restaurants such as Palazzo Petrucci, Mimi alla Ferrovia, Umberto of Naples and Osteria La Chitarra. We shall continue the food of Naples and concentrate on pizza in our next blog.

Video: Attempting A U-Turn In Naples, Italy … Bad Idea Or … – Gadling

A driver attempting a U-turn on a narrow Naples street got by with a little help from his friends this week. We couldn’t help but.

Publish Date: 02/07/2013 14:00

http://www.gadling.com/2013/02/07/video-attempting-a-u-turn-in-naples-italy-bad-idea-or-comm/

Pizza, pasta and red sauce: Italian or American? | Anglo-American …

Food travels. I once watched an Italian colleague cringe when a Korean friend suggested that children in his country wanted to eat American food such as pizza. As a historian of migration, food and society, I know that neither colleague was unjustified in his reactions. What the world … Naples, the capital city of the formerly Spanish provinces of southern Italy, played an especially central role in the invention of two dishes that would soon travel the world. Formerly …

Publish Date: 01/10/2013 4:04

http://anglo-american.history.ac.uk/2013/01/10/pizza-pasta/

ROMEO Hotel – Naples, Italy | Gourmet Neapolitan cuisine | Sushi | Chef Andrea Aprea

http://www.romeohotel.it – From gourmet Neapolitan cuisine to authentic Japanese sushi, dining at the Romeo Hotel is a five star affair. The Cigar Room and C…

Spaghetti Tomato Sauce Napoli -Flavour of Italy-

Master Chef Luca Mazza and Paolo Tullio at the Italian School of Cooking in Dublin http://www.flavourofitaly.net/ PINOCCHIO Restaurant, Luas Kiosk, Ranelagh,…

Italian Cooking: Naples, Land of Mozzarella

Making Mozzarella.

Bologna’s Premium Cured Meat

Mortadella is an Italian cold cut, which is not as well known as prosciutto or Genova salami to the general public. That being said, my family always enjoyed mortadella as well as other Italian salamis and prosciutto in their antipasto platters and sandwiches. It was one of my father’s favorites since he lived and attended school in Italy as a boy.

Mortadella di Bologna is a PGI (Protected Geographical Indication) salami, is the most representative gastronomic product of Bologna. Mortadella originated in Bologna, Italy over 500 years ago and it is the Italian grandfather of the popular lunch meat baloney. The Italian mortadella is thick and pink, and it is made up of quality cuts of pork, ground to a smooth texture, salt, white and black pepper, mace, coriander, crushed garlic and other flavorings are added. Then cubes of pork fat (lardons) are kneaded into the mixture and pistachio nuts are often added. The mixture is then stuffed into a large casing and cooked in a special brick oven.

Mortadella is not just a cold cut, but it is an important ingredient when incorporated into cooked foods, providing a unique taste. It is a crucial ingredient in Bologna’s classic tortellini filling, and added to a meatloaf, it provides spicy flavor. You can add strips of mortadella to potato dishes, tortes and stuffed vegetables. Cubes of mortadella can be added to salads or served with raw fruits and vegetables.

Although I enjoyed imported Italian mortadella before to 1967, in1967, pork products from Italy were banned in the United States due to African swine Fever in Italy. Even though Italian motadella is also made with other meat products such as veal, beef, horse donkey. My Italian relatives in Italy said the long ban was to boost the sale of American pork products, and the extra long ban on mortadella was to keep American baloney popular. The ban was finally lifted in 2000 on certain imported pork products including Italy’s mortadella. With the lifting of the trade restrictions mortadella is readily available at Italian delis and gourmet markets in the United States.

After more than 30 years of cajoling and responding to what many Italians considered endless petty restrictions, the Italian table staple, a slightly pinkish pork sausage dotted with fat globules and pistachio nuts, was back in the states. “It was a major victory,” says Marco Pilenga, a manufacturer’s representative from Cortebuona, an Italian meat sausage company based in northern Italy. “With this, we thought that the door would be open to export more currently forbidden products, such as cured salamis, to the United States.”

The wines from Italy’s Emilia-Romagna pair best with Mortadella are, Lumbrusco Grasparossa di Castelvetro Secco DOC, Cagnina di Romagna Rosso, Albana di Romagna Bianco Secco DOCG.

Gourmet Imbecile: Mortadella Taste Test | Brooklyn Imbecile

I’ve had a love affair with Mortadella going on three decades and I’m always looking for the tastiest local version. If you’re lacking Italian-American roots or preferences, Mortadella is a large, finely hashed pork sausage made …

Publish Date: 04/14/2011 6:50

http://brooklynimbecile.com/2011/04/14/gourmet-imbecile-content-needed-4/

Mortadella Bites – Recipe – Italian Food Market

The cubes of mortadella are quickly fried in a little oil in a frying pan, and once they are light golden brown I add the balsamic vinegar and toss to coat.

Publish Date: 01/15/2013 17:22

https://italianfoodmarket.us/mortadella-bites-recipe/

Mortadella Vs. Baloney | Italy In SF

First of all, let’s make one thing clear: baloney (or Bologna) and mortadella have nothing in common- other than a very vague resemblance and the fact that.

Italian deli meats – Mortadella

More on http://www.salumi-italiani.it The smell is unmistakable, slightly spicy, while the taste is full and well balanced, thanks to the presence of lard th…

Publish Date: 02/19/2009 10:30

ItalianNerd | The making of a sandwich

ItalianNerd making a good old Italian Sandwich. Like and Comment and SUBSCRIBE! Ingredients: Bread, Mortadella, Ham, Tomato, Lettuce, Butter and any other things you might like to include…..

000′>http://www.italyinsf.com/2009/02/19/mortadella-vs-baloney/

Primavera – Springtime

For many of us the Easter Holiday opens the door to spring bounty and menus. Primavera is now. It is time to plan great seasonal menus with the vegetables available to us at the market. Farmers Markets will be opening soon in areas where we haven’t seen them since the fall.

I have many great vegetable dishes in my cookbook, The Cooking of Parma and on my web site www.foodwineitalian.com. You will find recipes for Asparagus Parmesan Style, Asparagus in Butter and Lemon Sauce, Zucchini Parmesan, Zucchini with Mushrooms and Vinegar and Stuffed Zucchini in The Cooking of Parma. Roman Style Spinach, Broccoli and Cauliflower Fantasy, Broccoli Rape Sautéed, Savoy Cabbage and Radicchio Balsamico, Arugala and Egg Salad with Proscuitto and many more on my web site.

Many folks believe that as soon as you say Primavera, you mean a dish with an assortment of vegetables as you see in the photo. Primavera, referring to vegetables, actually, it means that we have a fresh seasonal assortment available, and one fresh tasty vegetable may be sufficient.

In Italy fresh fava beans proclaim the beginning of spring. I found this recipe years ago in one of my favorite food magazines

Ricotta and Fava Bean Torte

9 ounces ricotta,
¾ cup heavy cream
2 ounces grated Grana Padano
Salt & ground pepper
Flour for dusting
1 pound frozen pastry dough- thawed or make your own from Nonna’s cheese tort at
Food Wine Italian Dolce – Desserts
½ cup fresh fava beans, blanched, peeled & minced
7 ounces prosciutto, thinly sliced
1 egg beaten

Preparation

Preheat the oven to 350 degrees. In a large bowl combine the ricotta, heavy cream and Grana, and season with salt and pepper. On a lightly floured surface, lay out the thawed dough. Using the bottom of a spring form pan (about 8 or 9 inches in diameter) as a guide, cut a circle of the pastry, and transfer to the bottom of the pan. Cut out a strip, about 6 inches wide, and press along the inside wall of the tin to form the side of the crust, letting the excess dough hand over the sides. Cover the bottom inside of the crust with ½ of the minced fava beans. Follow with a layer of ½ the prosciutto slices, ½ the ricotta mixture, and repeat with the remaining prosciutto, ricotta and fava beans. Carefully fold the extra dough over the top of the filling toward the center of the torte, leaving the top partially open. Brush the dough with the egg, transfer to the oven, and bake for 30 minutes or until golden. Serves 8

You will find an array of delicious recipes utilizing the bounty of spring on my web site www.foodwineitalian.com. There are many light meat dishes and fish dishes to accompany the vegetable dishes. Also, for those of you who want to grill we have a section of recipes for grilling. Come visit us.

 Prego Springs To Life With Colori Di Primavera | Gninethree

One of Singapore’s longest standing Italian restaurants, Prego at Fairmont Singapore celebrates the arrival of Spring adorning bright colours, bold flavours and fresh produce with its new Colori Di Primavera (Colours of Spring) menu which will be available from 1st … It was my first time eating rabbit but truth be told, if I was not told earlier that it was rabbit, I would have definitely guessed it to be either a minced beef or pork because there was no gamey aftertaste at all.

Publish Date: 02/28/2013 3:41

http://gninethree.com/2013/02/28/prego-springs-to-life-with-colori-di-primavera/

Pasta Primavera: It’s not easy being green – the mess in the kitchen

As Grace and I decorated for Spring with indoor Easter Egg Trees, we got inspired and made this Italian Classic: Pasta Primavera. The perfect dish to use up the last bit of frozen New Year’s ham, and the first fresh peas of the …

Publish Date: 03/09/2013 12:18

http://www.themessinthekitchen.com/journal/2013/3/9/pasta-primavera-its-not-easy-being-green.html

WVLT Food City Kitchen With Chef Walter and Jan Charles – Pasta Primavera with Roasted Vegetables

http://www.ThrillbillyGourmet.com WVLT Food City Kitchen With Chef Walter and Jan Charles – Pasta Primavera with Roasted Vegetables – for more information ch…

Cookin with KSee20 Pasta Primavera With Italian Guests

Volume 2. Angel Hair pasta with sauteed white wine asparagus, Garlic, Peas, Mushrooms, Tomatoes and Parm cheese. Oh yeah… and garlic bread. Yum. Enjoy. Spe…

A favorite,  Finocchio – Fennel

I decided to write this blog on the much-neglected fennel (finocchio) as a tribute to my mother-in-law who was a fantastic cook. She hosted many dinners through the years and finocchio was always served cut up at the end of the meal with fruit. As a culinary professional I serve cooked fennel dishes to accompany many different meat dishes.

Finocchio has been part of the Italian table for thousands of years and is native to the Mediterranean. In Greece it was known as marathon because the Greeks won a battle at Marathon on a field of fennel. The Greeks regarded fennel as a symbol of victory and success, while the Romans thought it improved eyesight and controlled obesity.

The type of fennel widely available is the Florentine fennel. It is part of the carrot family and consists of a white bulb, yellow flowers, green fronds and light green stems. It has an anise (licorice) flavor with a texture similar to celery. The other type of fennel is called common fennel, and it is a member of the parsley family. Its leaves and flowers are similar in texture to the Florentine fennel. Common fennel is best known for its oval, greenish-brown seeds, which can be purchased whole or ground and toasted to bring out the anise flavor. These seeds are used in baking and to season pork roasts and sausages, also to flavor liqueur. The most popular anise Liqueurs are France’s Pernod and Italy’s Anisette or Sambuca.

Now lets get back to the Florentine fennel. When at the market select bulbs that are firm, round and blemish free. To prep the fennel, cut off the stems and the fronds, trim a slice from the base and remove any tough or blemished outer leaves. The bulb can be served raw in salads or braised and sautéed with meats. It is great in cream sauces and au gratin (gratinato). I use the fronds in salads, soups and they make a great garnish. Florence fennel is available year round so start enjoying it!

My cookbook, The Cooking of Parma includes Finocchio Brasato, Finocchio e Piselle in Padella, and Insalata di Finocchio e Sedano. For many great recipes go to my web site www.FoodWineItalian.com.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

The Truth about Finocchio: The Fragrant Fennel – InTowner

Fennel was not on our dining table growing up. I knew vaguely of fennel seeds but nothing of the aromatic plant. You probably had to be of Greek or Italian extraction, not someone of Jewish-Yankee background, to be …

Publish Date: 12/15/2012 14:52

http://www.intowner.com/2012/12/15/the-truth-about-finocchio-the-fragrant-fennel/

Finocchio

Finocchio is the Italian word for fennel: it rhymes with Pinoccio. But I love the Bronx neighborhood pronunciation: fi-noyk. In fact it is easy to love everything about fennel, once you start with the assumption that licorice flavor is …

Publish Date: 12/31/2010 18:03

http://www.davidschiller.com/wp/2010/12/finocchio/

Making Finocchio(Fennel) with Hot Peppers

Lou Pompilio makes Cousin Joe’s recipe of Finnochio and Hot Peppers.

Clelia’s Cucina Italiana: Insalata di Finocchio e Arancia

Clelia Graceffa Egan has been serving up wonderful recipes on the Needham Channel since 1995. Learn how she makes a salad called “Insalata di Finocchio e Ara…

How to Harvest Fennel Pollen

Fennel pollen is a gourmet spice collected from a flowering fennel plant.

VERDICCHIO- FROM THE MARCHES REGION OF ITALY

My first recollection of Verdicchio wine was in the green amphora bottles that my Dad served in his restaurant, Camillo. These green bottles of Verdicchio made a big impression when exported to the United States and were very popular served with fish and veal dishes.

Verdicchio is from the Marches (Marche) region of Italy along the Adriatic. The Castelli di Jesi DOC zone is the home of the Verdicchio that I was first introduced to. A new style of Verdicchio, in standard bottles, Verdicchio di Matelica is grown in limited quantities in a Mountainous zone. It can have more body and strength than wine from Jesi.

Even today, the Verdicchio sold in the hourglass-shaped amphora bottle is considered a cut above other popular white wines. Some producers make their wine with such depth and complexity with age that Verdicchio is considered one of the noblest white wines of Italy.

At home we have and continue to enjoy Verdicchio with many of the wonderful seafood recipes found on my website foodwineitalian.com. No need to limit yourself to only the fish dishes. Pair a delightful, crisp glass of Verdicchio with chicken and veal recipes as well.

Do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Marchetti Verdicchio Dei Castelli Di Jesi Classico … – Blog Your Wine

Facts. Pronunciation time! Verdicchio: [Vair-dee-kee-oh] Dei Castelli Di Jesi: [Day kah-stay-lee dee jeh-see] Phew! It’s a tough one! You almost need a glass of wine after saying all that! So what do we have right here? Well …

Publish Date: 12/29/2012 9:00

http://blogyourwine.com/marchetti-verdicchio-dei-castelli-di-jesi-classico-marches-italy/

O! Verdicchio! Refreshing Vino Bianco from Sartarelli – Verdicchio

O! Verdicchio! Refreshing Vino Bianco from Sartarelli – Verdicchio dei Castelli di Jesi DOC. Sartarelli Verdicchio. One of the highlights of my recent trip to Le Marche was a visit to the Sartarelli winery. In general, this region …

Publish Date: 08/09/2009 14:16

http://youreverydaysommelier.blogspot.com/2009/08/o-verdicchio-refreshing-vino-bianco.html

Verdicchio Classico DOC Manciano & Atlantic Perch

A very easy recipe for a nice and healty dinner !

Verdicchio San Michele Vineyard

Verdicchio Classico Superiore San Michele: a wine that comes straight out of Nature.

Artichokes – Carciofi

 March through May is the perfect time for carciofi to be included in your dinner and lunch menus. The artichoke is a versatile vegetable and is a fantastic addition to warm dishes as well as salads and the stuffed artichoke is a winner on its own. The baby artichokes are utilized in salads and integrated in other dishes and the large artichokes are used for stuffing.

Artichokes that have been cut and then boiled in a covered pot can turn brown. Leaving the pot uncovered allows the acids to boil off. When boiling artichokes, to keep them from turning brown you should add a little acid such as vinegar or lemon juice to the water.

The globe artichoke originated in Southern Europe around the Mediterranean. They were known to have been cultivated in the middle of the 9^th century in Naples. In 1466, it passed from Naples to Florence and then to Venice. In Europe the main producers are Italy, Spain and France. In the United States, California produces nearly 100% of The U.S. crop.

There are 3 types of artichokes. Jerusalem artichokes, which we are not talking about here, are a root vegetable, and used differently than the flower type artichoke. Baby artichokes are small, tender and cooked many different ways. Large artichokes are cooked and served with a dip, or stuffed.  We also use artichoke bottoms from the large artichokes. The bottoms are stuffed as an appetizer or as an elegant side dish. I never found that to be the case, great with a dry rose.

Pair with: Bianco di Custoza, Soave Classico, Verdiccio Riserva, , Vino Bardolino.

Do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Italy: “A two-speed season for Sardinian artichoke in the transition …

The Cooperativa Agricola Ortofrutticola Villasor of Villasor, Sardinia, which specializes in artichokes, is one of the leading companies in Sardinia in the fruit and vegetable sector. Sales manager, Mario Desogus, an insight on …

Publish Date: 02/05/2013 5:27

http://theglobalfruit.com/blog/2013/02/05/italy-a-two-speed-season-for-sardinian-artichoke-in-the-transition-from-the-old-to-the-new-year/

Artichokes stuffed with asparagus and ricotta – The Italian Taste

Stuffed artichokes with ricotta and asparagus. A vegetarian dish for foodlovers. Recipe, menu ideas, calories.

Publish Date: 01/07/2013 13:29

http://theitaliantaste.com/italian-cooking/verdure/carciofi/carc_008-artichokes-stuffed-with-ricotta-and-as

Carciofi alla Romana – Roman style artichokes (Italian recipe)

Full text recipe: http://wp.me/p1bo0f-tG Artichokes from the Jewish Ghetto in Rome.

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Artichokes Jewish-style ( carciofi alla giudia ) – Italian recipe

The artichokes Jewish-style (carciofi alla giudia) is a traditional recipe from Rome, that greatly enhances the flavor and taste of the artichoke! Find this …