Upon hearing “Pecorino,” you may immediately think of an Italian staple- Pecorino Cheese. However, in the Le Marche region of Italy, in a town called Ofida, Pecorino has quite a different meaning.
Pecorino is a crisp white wine made from the Pecorino grape. These grapes are mostly grown in Le Marche, a region neighboring Abruzzo.
On my last culinary tour through Le Marche, a stop was at the organic vineyard named Fiorano, I hosted a wine tasting there and sampled some of this magnificent wine. Walking around the rolling vines and olive groves that make up this vast, but artisan style property, truly makes you feel as though you are a part of nature. Tasting the organic Pecorino wine enhances this earthy experience, since the wine is made organically. The wine goes well with so many main dishes, and is not your typical white wine. it goes well with meat dishes since it is more robust than many white wines.
If you like what you see and can taste the wine and olives already you may want to join my culinary your there in October 2010. Email: events@marialiberati.com
Spaces are limited and will include cooking classes and truffle hunting!
No matter how big or small or elegant or simple..a house– and that is any house- from a villa to an apartment- is not a home unless it is filled with good food and friends.. and sometimes it becomes your home .. if only in your heart….even for that short period of time that you are a guest.
In Italy when you are a guest in anyone’s home the only minor ‘inconvenience’ is that you are forced to eat and eat until you can’t eat any more…and then some.. After all giving food almost equates with giving love and sharing something that is near and dear to your heart…Food
With each visit to someone’s house I always find something special to remember that visit by. Yesterday I was invited to the house of Simona and Vincenzo. They live in a very open part of Abruzzo..all fields and open spaces. Chickens running around, dogs barking..tomato and pepper plants dot the landscape. If this were a painting I would have imagined that they were put there to add vibrant color to the painting..the red of the tomatoes and the green and yellow of the peppers.
Inside, I became hypnotized by the smell of espresso brewing in it’s own little moka pot on the gas range.. “caffe e pronto” (coffee is ready) announced Simona..and we sat down to a table of biscotti and a well needed cup of espresso. Always making something as simple as a coffee break into something special… The biscotti.. just made that morning….were presented on a lace doily..the espresso served in cups that were from a place in Naples known for their ceramics and porcelain called Capodimonte.
While enjoying the break, Vincenzo entertained us with stories about the history of their house and how ..not too long ago..the parcel of land down the streeet that is being made into a gas station was just a field of wild blackberries. This time of year (August) Simona would be getting the jars and pots ready to make the jam. But not this year..the blackberries no longer there.
All of a sudden the sound of a rooster in the background..it was 5PM I said,” does he know it is 5 at night and not 5 in the morning?” Vincenzo told us that he prefers the rooster crows at that time to remind them to take a break instead of waking them up at 4 or 5 AM, so he explained to me that he somehow trained him to sound off at that time.. ( “I love this place even more”..I thought to myself).
Before I left, it was absolutely insisted that I take some fresh tomatoes and peppers..and before I knew it I was leaving with a crate full of red and yellow and green..the perfumes of the fresh vegetables filled the car. . A souvenir of our trip to a little town called Paterno.
I just about made it inside the kitchen with the crate and quickly went to the sink to wash off the reddest tomato I could find and sliced it into wedges..a piece of fresh parmigiano from the fridge..a drizzle of extra virgin olive oil from the hills of Loreto-Aprutino…..but wait I have to run downtsairs to grab a fresh basil leaf or two from the garden…a dash of salt and dinner was ready. The tomato was a feast unto itself…the flavors so real and just as vibrant as the color. This was a real tomato and the kind that nature meant for us to have..not the imitatiions grown by the zillons at the large factories that are called farms and have these chemically manipulated products that are sold as tomatoes..
Monday, in The Basic Art of Italian Cooking kitchen will be a sauce using my special souvenir of yesteday…see you then for today it is off to Rome for a special event for my latest book The Basic Art of Italian Cooking:Holidays & Special Occasions.
But until Monday..remember that a souvenir can be a special taste, a special memory, a special place,sentiment, food, a photo..ohh so many souvenirs here and not any to carry back in my suitcase but in my mind and my heart.
Summer should be filled with delicious, uncomplicated foods…….
Although food always evokes some kind of memory, the warm beautiful summer sun that shone briefly today, took me away (if only for a brief moment ) to my thoughts of hiking in the mountains of Abruzzo, the warm summer sun beating down on you, the fresh summer air..the only thing missing is the view from the top….you know I can stand there when I get to the top and look down. Serene and quiet and peaceful where I am at the top but yet I can look down on the busy traffic and the town below me.. and still enjoy the peaceful quiet at the top where I am..
Once at the most serene spot, we take a break for lunch and eat our fresh pannini sandwiches made with fresh mozzarella ,fresh tomatoes and a drizzle of olive oil…
Wherever you are spending your summer..make sure you get to enjoy it ..if even for a weekend..a week or whatever you can spare..get to the top of a mountain the beach..even your backyard and don’t forget to take along something special to eat..a piece of fresh summer fruit..a freshly made pannini..delicious..not complicated..
After all, it is easy to make delicious and uncomplicatd things with the fresh produce Mother Nature gives us in the summer.
One of my favorite things to make in the summer is simple Pizza Margherita using fresh tomatoes and fresh basil and it’s great hot, warm or even cold for a picnic lunch..or bring it to the office and pretend you are on a picnic.
1. Let olive oil, tomatoes, and salt marinate in bowl while making the dough.
2. Flatten dough out with hands and lightly rub with some olive oil. Remember to flatten the dough evenly and thinly to ensure it will rise appropriately
3. Turn the edges of the dough up slightly and top with tomatoes and mozzarella, then sprinkle some olive oil on top.
4. Preheat oven to 450F and bake on pizza stone (clay stone) for about 15 minutes or until crust is golden brown and cheese is bubbly.
5. Top pizza with basil leaves after removing it from the oven.
6. Allow pizza to cool, then cut into slices and enjoy.
Join me on July 9th at WHole foods Market, Jenkintown, Pa for the Outdoor Kitchen. Recipes from The Basic Art of Italian Cooking for the beach or a picnic. Samples and recipes provided. Call store at 215-481-0800 or email events@marialiberati.com
July 11th- Book signing of The Basic Art of Italian Cooking at the Chestnut Hill Book Festival in Chestnut Hill, Pa.
Now that summer is here and (hopefully) warm weather is upon us..it’s the perfect time for gelato.
What’s creamier than ice cream, and comes in any flavor you can imagine, from strawberry to pistachio? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16th century Italia.
Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.
Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.
Since the 16th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.
Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria, such as granita, a more coarse version of the original form. Either way, these rich desserts are a refreshing treat…so rich that their portions are often much smaller than American ice cream sundaes, and even require smaller spoons.
Do you have a favorite flavor of gelato?? Mine is defintiely ‘Baci” flavored after the famous Italian chocolate candy.
Anysuggestions for a favorite gelato bar in Italy that makes artisan gelato??
I have a few, how about Giolitti in the center of Rome.and there are othrs but let us know what yours are>>
Here are upcoming The BasicArt of Italian Cooking events, hope to see you there:
July 11th- Chestnut Hill Book Festival, Book Signing and Cookbook authors panel. 2 PM- For more info email: events@marialiberati.com
Grappa, a native Italian drink not for the faint of heart, is not as popular as the wines of Italy but just as intriguing! Although there are many tales and theories regarding the origin of grappa, it was first made in the Northern town of Bassano del Grappa as early as the Middle Ages. For centuries, grappa has been a remedy for farmers and working class to endure the cold. It remained solely for the poor families until the 1960s, when it reached the general public. Many drank a shot of it with their morning coffee before heading out for a long day’s work and it is rumored that sometimes children were given a shot before trekking through the cold winter weather to get to school.
While grappa’s name is most likely due to its town of origin, Bassano del Grappa, the word “graspa” in Latin translates literally to “grape-stalk” as well. Grappa is made by distilling pomace brandy with grape residue left over from winemaking. The main components used from the grape are most commonly the skins but sometimes the stems and seeds as well. Originally this was done to prevent waste so that all of the grape was used, but now it is continued due to popular demand. Some grappa is not a result of the wine leftovers, as “prima uva” grappa is made from whole grapes. This is for the true grappa fans!
Grappa is a fragrant drink with flavors that vary depending on the type of grape used and the distillation process. The alcohol content is usually somewhere from 35 to 60 percent, so it is definitely a strong one! Most grappa is clear in color but some take on tints from the grape and the older the grappa, the more likely they are to hold tones of yellow or brown from the barrels they are stored in. While grappa can be aged, they do lose some fragrance over time and are best stored in a cool, dark atmosphere.
Nowadays you don’t see too many people drinking grappa as their main drink. Often it is served as a “digestivo”, or after dinner drink. It is said that grappa helps the digestion process after large meals, and some will even add espresso to it and serve with dessert. If drinking it plain, it is best to serve the younger grappas in a chilled tall thick glass, and the older ones at room temperature in a brandy snifter. While distilling grappa is a somewhat expensive process, you can find bottles all over nowadays for as little as $10 a bottle.
And while it is an old wives tale that grappa has been used to remedy toothaches, rheumatism, and even bronchitis, this “firewater” is best drank solely for the love of grappa!
Thanks for all who came out to meet me at the my book signing/cooking demo at the Bethesda Row event at Bella Italia in Bethesda, Maryland this weekend. Enjoyed meeting you all and sharing stories and recipes with you.
Here is a list of more upcoming appearances..Hope to see you there:
Tuesday, June 2nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451
June 4th- Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, phila, Pa 19195 215-925-0950.Call Temple Univ to register call Temple Univ continuing ed at 215-204-6946. Includes 4 course sample of authentic Italian picnic $55 www.temple.edu/tucc
June 6th- Horsham Day-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park 1-3 PM
June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com
June 15th- Book signing and Cooking on A Budget with The Basic Art of Italian Cooking. Demo of how to cook on a budget with recipes from the best selling book,samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ
The Etruscans were wild. Wildly mysterious, wildly artistic, and wildly efficient in their influence over Italian culture, the Etruscan civilization infiltrated the Umbrian region and dominated parts of their fertile lands for many centuries. Etruscan dominion covered the scope of art, politics, language, and religion. Exceptionally skilled, motivated, and powerful, they withstood opposition from the Umbrians and others who fought against them for control over many areas of northern Rome from the 9th to 1st century B.C. Known to be a seagoing community, the Etruscans traded exclusively in the Mediterranean. They are thought to have originated from Asia Minor, though modern thought strays to ideas that they actually formed as a consequence of internal struggle within the confines of Italy, leaving doubt as to the true location of their native lands. Regardless of where they came from, it is what they brought with them that still matters today, in the twenty-first century.
Both linguistic and creative contributions are evident by way of excavated tombs and surviving wall paintings and other artistic structures. Loaning words to Latin before AD 100, the Etruscan language was eventually replaced by Latin. Because some of the last Italian kings, before Italy transitioned into the republic system in 510 AD, are believed to have been Etruscan, a rich cabinet of Etruscan literature, legal codifications, and religious doctrine are said to have existed and served as the primary linguistic template. Figures like Claudius (10 BC-AD 54), Tarquin the Proud (AD 500), and Varo were literate in Etruscan language. Today, Etruscan inscriptions appear in their ancient form meant to be read from right to left. Only one Etruscan book survives and is almost entirely unreadable by modern linguists. This fact does not, however, render their linguistic offerings obsolete, as the Romans accessed much of the Etruscan language and influenced many modern languages still spoken today. Their writing mechanics found their way into Latin who later contributed to the romance languages like Italian, Spanish, French, and Romanian evident by their lexical, grammatical, and syntactic similarities.
The Etruscan people embraced artistic expression to reveal themselves to the world. Intricately decorated wall paintings, tombs, sculptures, rings, and other stones showcase their attention to detail and rich cultural influence on areas including but not limited to Umbria and Tuscany. Statues like Portonaccio Temple’s the Apulu demonstrate how expressive and deliberate their artistic processes were. The Etruscan she-wolf, dating back to 500 BC, is said to be the most legendary animal in art’s history. Why was their work so distinguished? The Etruscans did not revel in a few different types of art, but rather, they draped their talent, contributions, and legacy over so many aspects of the art world. The architecture and other concrete displays of art accredited to the Romans in many areas of Italy can be traced back to the Etruscans. They were pioneers in design, composition, materials, perspective, and impact on both ancient and modern Italian aesthetic beauty.
May 2nd-Book signing, wine pairing with Terranova wines at Raya Coiffeur in Haverford, Pa. Grand opening with a Sonia Rykiel fashion show. Email events@marialiberati.com for more info
June 7th- The Basic Art of Italian Cooking and Maria Liberati- Book Signing and Cooking Demo at Chicago Tribune Literary Fest at Printers Row in Chicago. For more info email: events@marialiberati.com
Easter Sunday is usually a never ending meal, like all holiday meals in Italy. This
year in Abruzzo, still stunned by the earthquake the week before, families managed
to pull together whatever they could. All whilst knowing that the aftershocks could
hit at any moment. Unless you were in the city of L’Aquila the aftershocks
(luckily) did no physical damage and were just constant reminders of the
devastation they caused to the beautiful historic city of L’Aquila.
But fear is an awful thing and unfortunately occupied the minds of everyone during
Easter dinner.
While usual Easter dinner banter is about what everyone is doing for “Pasquetta”
(Easter Monday holiday), conversation was filled with ‘what were you doing when the
quake struck?” and all the precautions to take for the coming week..just in case..
Pasquetta plans were curtailed. While this is one of Italy’s biggest Holidays that
marks the start of Spring and people usually to take to the mountains, the sea or go
for a picnic..most in Abruzzoo stayed close to home Most took ’staycations’ at home.
Automobiles parked outside in the open fields dotted the landscape.. automobiles in
an open field can provide a safe refuge in case of an earthquake.
Through it all, the meal began with a Holiday lasagna, traditional easter lamb and
Pizza di Pasqua (Easter bread made with candied fruits and a light touch of
cinnamon) and dark chocolate easter eggs.
To start off the meal, an aperitif -the Rossini cocktail..yes that is Rossini… as
in Giacomo Rossini-the famous composer. Of course..how could you begin a meal with
a Rossini cocktail without breaking into songs from The Barber of Seville…. at
least those of us that are ‘opera diva wanna be’s’…. could only hum the William
Tell Overture… but at least a fun way to lighten up the conversation… . Here’s
the recipe .
(Keep the city of L’Aquila in your thoughts and prayers, I will be posting more info
on how you can help and the rebuilding of this art filled city in near future posts)
The Rossini is another version of the Bellini cocktail. It began to become popular
in the last century. Prepared with puree of fresh strawberries and Prosecco or
Champagne. Serve this cocktail in a fluted glass and you will have an elegant and
refreshing drink.
Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or
Champagne. The preparation consists of the simple union of the ingredients in a
glass with some ice.
The most complicated part of this (if you can call it that) is making the strawberry
puree. The only way to do this is to put in a blender or small food processor. Once
pureed, mix with a few drops of lemon juice and some sugar syrup (made by mixing
water and sugar over low heat till sugar is melted)
*Wine Pairing Dinner-Join me on May 6th for a wine pairing dinner at Country Creek
Winery in Montgomery County,Pa. I will be preparing an authentic Italian sampler
dinner, 4 courses, and pairing it with 4 of their wines. Reservations required and
spots are limited. Call the winery at 215-723-6516 or email at events@marialiberati.com for info
*May 11th- 7PM I will be bringing The Basic Art of Italian Cooking School from Italy
to Whole Foods, on Pennsylvania Avenue in Philadelphia, Pa We will be doign a
sampler picnic in Tuscany-recipes from the best selling book The Basic Art of
Italian Cooking and cooking school in Italy. To reserve your spot email us at events@marialiberati.com
Get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Join me in Italy at The Basic Art of Italian Cooking School and Experience Italy at
our villa in Umbria/Tuscany on Sept 23-Oct 6th. Spaces limited. Includes all cooking
classes, your stay at the villa, all meals, excursions and transport to and from
airport. Limited to only 12 participants. Call 1-800-581-9020 to reserve your spot
or email: events@marialiberati.com
For more recipes and articles
Mangia Bene, Vivi Bene,
MariaLink to the post: http://marialiberati.com/blog2/?p=594Link to Maria Liberati: http://marialiberati.com/blog2
Is your mouth watering for a meaty truffle? Well, as distinct as the cooking is in Umbria, you won’t find a chocolate truffle infused with pork, but separately these two items top the list of famous specialty foods coming from the beautiful Umbria region in Italy. With its tree-laden grounds scoured by uniquely trained “truffle dogs,” Umbria maintains favorable conditions for which wild mushrooms abound during truffle season. The soil created by oak and willow trees are said to be rich in Norcia, one of Umbria’s most reliable areas for bountiful truffle raising and famous for its black truffles and flourishing truffle trade industry.
Coming to a close at the end of March, truffle season harvests Umbria’s most sought after and expensive treat starting in December each year. Secretive and mysterious, the professional truffle harvesters of Umbria, known as the trifolau, partake in festivals and other celebrations throughout truffle hunting season seeking truffles of all sizes and shapes and pungency. Once these truffles are found, they are cooked and stored, or sold to restaurants and added to high cuisine recipes.
Eaten alone or thrown into a pasta dish, truffles are a delectable addition to various Italian dishes including but not limited to roast squab, mayonnaise, cakes, rice, fondue and a variety of spreads and sauces. The legacy of the truffle is attributed to its versatility and flavor. No other terrain in the world produces as many truffles as Italy does and 80% of Italy’s truffles come from Umbria. Gastronomes around the world agree that Italian truffles possess a earthy and heavenly taste, though black truffles from Norcia are known to be less aromatic than its white complement. The truffle is not the only hot commodity in Umbria, as there are just as many butchers as there are truffle hunters in this extraordinary region.
If you’ve ever been to an open market in Italy, you are sure to have been surrounded by the various meats that have been butchered, prepared, and sold for generations. Most commonly in the form of salami, sausages, and ham, Umbria’s primary meat is pork. Dishes such as mazzafegati (pig’s liver sausages), porchetta (pork roast), and Umbrian mortadella (seasoned sausage mixed with pork and bacon) are recognized as flavorful, sweet, and savory. It’s said that Italian butchers do not hold back when it comes to the pig, doing everything and anything that can be done to them in the name of cooking. From the pig’s feet and cheeks to the ox’s tongue, the Italians are creative and ingenious in how they approach the livestock from which they create their specialty foods and dishes. Umbria’s conscientious cooking processes, embedded in history and perfected through experimentation, continue to provide pleasing treats and meats.
Villa LaVeranda Interview and Tour-Umbria Italy
it is breathtaking ,the villa that I just fell in love with enough to have my culinary tours there for The Basic Art of Italian Cooking. Here is video of my visit there and the interview with Susan Evans-who headed the transformation of this once animal stall into the beautiful villa it is today. Watch!
If you want to join our next culinary tour and stay there ..see more info at http://www.marialiberati.com/blog2/page_id=542 or look below
Check out my informal interview inside the kitchen of La Veranda here:
**Please keep your thoughts and prayers with the people of central Italy who were hit with the devastating earthquake on April 6th. Hardest hit was the city of L’Aquila and towns nearby. Since L’Aquila is the capital city of Abruzzo I have been there for many events many a time. You can put the name L’Aquila in the search engine of my blog to find past posts on this medieval town. But here is one of the posts: http://www.marialiberati.com/blog2/?p=341
RECIPE OF THE MONTH
Risotto with White Grapes is a delicious recipe and great with Orvieto wine from Umbria
1 cuo rice for risotto-arborio or carnaroli
½ lb white grapes (seedless)
1 slice onion chopped finely
4 ounces parmigiana reggiano cheese
1 tablespoon butter
3-6 cups vegetable broth
1 cup dry white wine or champagne
2 tablespoons olive oil
In saute pan, saute olive chopped onion in olive oil. When golden put in rice and saute for 2 minutes, Place in wine or champagne. When liquid is absorbed, pour in ¾ cup broth. Stir and when liquid is absorbed pour in another ¾ cup of broth. Repeast this processs for approx 15 minutes or until al dente. Half way during cooking time. Place in washed grapes. When finished, top with butter, and parmigiano reggiano cheese.
May 6th, Wine Pairing Dinner at Country Creek Winery in Telford, witha 4 course authentic Italian sampler dinner and 4 wine samples..join us at an authentic rustic vineyard voted as Montgomery County’s Best. Fee is $39.95 reservations are limited ,call the winery at 215-723-6516 for reservations.
Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.
Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.
This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.
The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.
Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.
It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.
The Basic Art of Italian Cooking by Maria Liberati tm
http://www.marialiberati.com/blog2
A cannoli, which is Sicilian for “little tube”, is an ever- popular pastry dessert found sprinkled throughout cafes and restaurants in Italy. We thank the Sicilian region of Italy for these rich desserts that are found today throughout the United States as well, thanks to the immigrants who brought the recipes over in the early 20th century. Cannoli originally came from the Palermo region of Sicily as early as the first century A.D., served as a treat and given to friends in dozens during the season of Carnevale, a festive European celebration held right before Lent. It is said that cannoli was most likely a symbol of fertility during this pre-Easter celebration similar in some ways to Mardi Gras.
An original cannolo (the singular form of cannoli) consists of fried, rolled up and open-ended pastry dough (the thinner the better) filled with a sweet, rich filling of ricotta or mascarpone cheese blended with flavorings such as vanilla, chocolate, or pistachio flavors. Occasionally additional ingredients are added, such as chocolate chips, citron, or candied cherries. The filling inside the cannolo are most commonly flavored with Marsala wine, vanilla extract, or rosewater. The size of cannoli ranges from small finger-sized bits referred to as cannulicchi to portions five times the size.
Nowadays we see different Italian American variations of this Sicilian treat. Many bakeries in the United States may fill the pastries with sugar, milk, and cornstarch custard instead of any kind of cheese. When looking for the best possible version of this Italian delicacy, search for the cannoli that has not been sitting for a long time with the cheese filling already inside. The longer a cannoli is left sitting, the soggier the pastry tube gets as a result of its contact with the filling. After about a day of sitting together, it is a soggy pastry not worth of being called a cannoli Bakers who make a lot of cannoli at a time fill the inside of the cannoli with chocolate that hardens and can then handle touching the creamy filling for longer than 24 hours.
Hope to see you on Thursday, March 12th at the Harleysville Book Shop, 674 Main St Harleysville, Pa at 6-8 PM. I will be doing a book signing and cooking demo of recipes from the book, Free and open to the public. For more book signing,cooking demos, keynote speaker events coming up on foods, Italian culture and more go to
Join me for The Basic Art of Italian Cooking School in Italy on Sept 23- Oct 6th for 7 days of hands on cooking classes, wine tastings, vineyard tours, artisan food producers, excursions, nature walks in the hills of Umbria all while staying at the villa that houses the cooking school. Register by May 1st and receive $200 off entire program. Go to
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