The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia,Inc, Maria Liberati

Special gifts are sometimes the simplest things… At The Basic Art of ItalianCooking  by Maria Liberati tm we are getting ready to release our Holiday Guide of 2009 with some fantastic gift ideas.

I do  enjoy material gifts, but  I am so enamored with gifts that can’t be wrapped up in a package.. There are so many special gifts that come to mind that I could never put a price on and everyone has those gifts that are not appreciated enough for those are the gifts that are the real treasures..the gifts that we are not thankful enough for..Think about it…

In one of my online chats with my significant other yesterday   evening…while he was in Rome, he emailed  me a photo of a colorful sunset in Rome he experienced that day and he told me how much he wished I was there to see it.. and I wished I was there so much to see it as well. But the photo really brightened up my evening..just imagining myself  being in Rome to see another beautiful sunset there..with this photo..if only for a minute I could take myself there.. this photo and thought was my favorite gift of  the day… I have included it here to share with you.

A purchased gift is a nice thought as well, but remember all the gifts you have all throughout the day.

As we are getting ready for the Holiday  Gift Guide we have gotten to work with many an exceptional olive oil in The Basic Art of Italian Cooking kitchen. Here is a recipe  that put the olive oil to good use:

ORZO e GAMBERETTI (orzo pasta and shrimp)
(from The Basic Art of Italian Cooking:Holidays &Special Occasions

½ lb orzo pasta

1/2 lb broccoli-cleaned, cut into florets and steamed

½ lb shrimp

1 pouch of saffron

2 scallions

3 tablespoons extra virgin olive oil, cold pressed

Vegetable broth

1/2  cup dry white wine or sparkling white like Franciacorta

Fresh parsley

Place 2 tablespoons olive oil in sauté pan Chop scallions finely. Heat oil and place in scallions. Saute till they begin to turn golden. Add in ½ of teamed broccoli, uncooked orzo pasta to toast, stir with wooden spoonPour in white wine let liquid evaporate. Then add in 1 cup vegetable broth and stir with wooden spoon. Uisng the same technique as cooking risotto, add in ½ cup of vegetable broth when liquid evaporates and repeat until orzo is al ‘dente’ (following cooking time directions on orzo package). Five minutes before cooking time is up- add in remaining steamed broccoli, steamed, cleaned shrimp, packet of saffron. Stir until saffron is well blended in.

When finished cooking, remove from heat. Place 1 tsp butter on top, stir in. Sprinkle with finely chopped parsley. Stir. Let sit one minute before serving. For serving idea, serve in small glasses. Top with one whole shrimp and a broccoli floret for decoration

Serve with Franciacorta white wine.

 Get your copy of The Basic Art of Italian Cooking : Holidys & Special Occasions   just in time for the Holidays with over 140 recipes ,wine pairing tips, menus and more.

Hope to see you at my upcoming book events/ cooking demos/ tastings at:
December 9th-Girls Night Out- Chestnut Hill Business Association, Chestnut Hill, Pa

December 12th- Franklin Twp Library, Franklin Twp, NJ at 2 PM

To schedule a cooking class , wine pairing event or  a culinary tour  in the US or Italy with The Basic Art of Italian Cooking  by Maria Liberati tm  email us at events@marialiberati.com

For more appearances and upcoming events go to http://marialiberati.com

“L’appetito vien mangiando”

Maria

http://twitter.com/Marialiberati

 copyright 2009, Maria Liberati

After many of my posts praising the little known Italian cornetti (as compared to its’ French cousin -the croissant) and how  my long flight into Rome is spent with my mind pondering  which coffee bar I will get to first to  have my first cornetto.  After landing, once I find my luggage, my goal is to have a cornetto and cappuccino to wake me up.. it seems that I just can’t function without that first cornetto and cappuccino..once  downed they are like a magic potion to wake me up for no matter how long my day is………. filled with meetings or functions or events.

Here is the recipe so many of you have been emailing and requesting for- fresh cornetti to make at home. If this  is your first time making these be sure to have a few hours to try this recipe out.  Sorry for taking so long to put this up here, but it takes almost as long to write out the  recipe as it does to bake them. Of course there are many versions, this is just one home made version, but I think it is the easiest for the home cook to try.

Cornetti

3 cups flour (can use whole wheat flour  for a whole wheat version)

1/2 cup sugar

1 tbsp honey

4 tblsps sunflower seed oil

1 cake yeast or 1 packet powdered yeast

1 cup tepid milk

3 eggs

pinch of salt

1 tsp real vanilla

Brush on topping:

2 egg yolks

2 tsps sugar

pinch of milk

 Melt yeast in tepid ( warm not hot) milk. Place flour in center of large bowl or wooden board, make a well, place in center the dissolved yeast/milk mixture, and all ingredients. Mix for approximately 20 minutes till you have a smooth dough, then cover dough and let rise in a warm (not hot place) for approximately one hour.

Cut the dough into triangles and place a spoonful of honey or marmalade in the center. an easy way to do this would be to first form dough into a circle by using a large plate to cut a large circle of dough,.The cut circle into triangles, place a spoonful of marmalade or honey on center and let triangles rise this way for approximately 40 minutes.

To top cornetti before baking

In a bowl., mix another 2 egg yolks, 2 tsps of sugar and a drop of milk.

roll up the triangles into the shape of a cornetti. Place parchment paper on baking sheet, place cornetti on top, brush this mixture on top of each cornetti and bake in oven preheated to 400 degrees for 25 minutes or until golden.

 If you’d like to serve them with cappuccino- here’s how to make it at home

Hope to see you at upcoming book signings/cooking demos:

Nov 14th-  Warren Twp Public Library, Warren NJ

Dec 12th-Franklin Twp Public Library, Somerset, NJ

 or at the  upcomimg wine dinners and pairings. Did you ever think of having a wine dinner or wine pairing dinner for an upcoming event or a corporate team building event? Email The Basic Art of Italian Cooking by  Maria Liberati tm for info on booking one for your next event.

Email: events@marialiberati.com

Get The Basic Art of Italian Cooking : Holidays & Special Occasions filled with Holiday recipes ,menus and wine tips.

 Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati

A day in the city.Rome that is..always makes me hungry..and hungry enough for a plate of pasta with tuna and a tomato sauce.

Best served with spaghetti or linguini.

Really a light dish ..no cheese since there is fish on top..served with a chilled refreshing dry white wine to make this a perfect lunch or dinner. I prefer my pasta meals in the afternoon..gives me more energy for the rest of the day. 

A handful of  fresh parsley adds a perfume to this dish and a trip  to the local open air market here in Rome was a necessary trip..no garden here at the city house.

The recipe is a simple one..

Pasta with tuna

1 lb spaghetti

1 can Albacore tuna

1 clove garlic

2 lbs fresh, red ripe tomatoes, seeded and cut

3 tblsps extra virgin, cold pressed olive oil

1 handful chopped parsley leaves

Place olive oil in saute pan. Place in garlic. When garlic begins to turn golden, place in tomatoes and wine, let simmer down, When sauce has reached its consistency thickened, place in flaked tuna. remove from heat, toss  in pasta cooked  al dente.

Serve with sprinkled parsley.

A chilled bottle of Fallenghina wine is what we are enjoying with this dish…

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in Italy this book makes a perfect gift for a special person or yourself!

Join me for upcoming events & apearances:
Sept 23rd- The Big Blend Radio Show

Oct 3rd- Book signing 11-1 PM-Collingswood Book festival, Collingswood, NJ

October 5th-Book Signing & cooking demo with dinner-Horsham Library. Horsham, Pa

October 12th- Book signing, Borders Book Store, Warrington, Pa

October 21, Book singing, cooking demo with smapling at Lower Southampton Library, Feasterville, Pa.

See you then

Mangia Bene ,Vivi Bene,

Maria

http://twitter.com/Marialiberati

 copyright 2009, Maria Liberati

Today is a coffee Monday! Even though I have heard that drinking hot coffee in the heat of summer keeps your body cool, you may want  to drink your coffee cool on a hot summer day.

The dish for today in The Basic Art of Italian Cooking Kitchen was a Sorbetto di Caffe (Coffee Sorbet). It was great as an after dinner dessert..replacing my usual cup of hot coffee.

It’s really quite easy, made with simple  ingredients, no special equipment  needed to make it. Before the summer is gone try this for a dessert or a cool afternoon treat! Reminds me a of a stroll through the center of Rome and taking a coffee sorbetto in one of the chic coffee bars.. I can see it now..passing the Pantheon, the Trevi Fountain the hot Roman sun beating down and nothing but a sorbetto di caffe will do!

Sorbetto Di Caffe

*1/4 cup of white sugar

*4 espresso size cups of espresso  coffee

*1 cup water

Make 4 cups of espresso in a 4 cup of espresso and let cool.In a saucepan place 1 cup cooled coffee. Place ina feeezer container or ice tray. In one hour stir mixture, and stir again in 2 hours. Then let freeze.  When frozen solid it is ready to serve. Stir with a dollop of whipped cream

Just in time for the Holidays:
The Basic Art of Italian Cooking -Holidays & Special Occasions- get yoru copy at www.marialiberati.com

*Get the bestselling book The Basic Art of Italian Cooking at www.marialiberati.com

*July 16th, Whole Foods market, Annapolis,MD, call store t oregister or email: events@marialiberati.com

July 18th- Whole Foods Market, Fair lakes/Fairfax, Virginia. A Tuscan Picnic and a wine pairing. Call store or email :events@marialiberati.com

July 31-August 2nd-Atalantic City Food & Wine Show, Bally’s Casino. Email: events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

http://mariaandco.blogspot.com
 

copyright 2009, Maria Liberati

Editor: Erin Kuhns

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

 July 11th- Chestnut Hill Book Festival- book signing the best selling boook The Basic Art of Italian Cooking.email:events@marialiberati.com for more info

July 16th- Whole Foods Annapolis Culinary center-,Annapolis,Marylans.  Creating a Tuscan Picnic from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or email events@marialiberati.com

July 18th-Whole Foods, Fairfax, Virginia, A Tuscan Picnic and Wine Pairing from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or info or email :events@marialiberati.com

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

For more recipes  & articles

Happy Father’s Day

Mangia Bene, Vivi Bene

Maria

htp://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Editor: Erin Kuhns

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

 July 11th- Chestnut Hill Book Festival- book signing the best selling boook The Basic Art of Italian Cooking.email:events@marialiberati.com for more info

July 16th- Whole Foods Annapolis Culinary center-,Annapolis,Marylans.  Creating a Tuscan Picnic from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or email events@marialiberati.com

July 18th-Whole Foods, Fairfax, Virginia, A Tuscan Picnic and Wine Pairing from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or info or email :events@marialiberati.com

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

For more recipes  & articles

Happy Father’s Day

Mangia Bene, Vivi Bene

Maria

htp://twitter.com/Marialiberati

copyright 2009, Maria Liberati 

Farfalle pasta (or bow tie pasta) always seemed more stylish and elegant to me than spaghetti or penne. Maybe it’s the fact that they look like a stylish little bow tie or that they are easier to manage with a fork than spaghetti…but whatever the reason they are my favorite pasta..stylish and delicious.

Here is one of my favorite recipes for spring and summer with farfalle and an appetizer and dessert course to go with them. These make 3  courses for a Spring or Summer Picnic and make use of fresh fruits and vegetables..the taste here is fresh..so fresh….

Farfalline all’Ortolana

(Farfalle or Bow Tie Pasta Garden Style)

copyright 2009, Maria Liberati

http://www.marialiberati.com/blog2

http://www.marialiberati.com

1 lb Farfalle Pasta (Bow Tie Pasta)

3 small zucchini

½ lb string beans fresh or frozen

½ lb peas-fresh or frozen

4 ounces fresh pecorino cheese cut into small cubes

1 garlic clove

Fresh basil leaves-torn or chopped

Cook zucchini, string beans, peas in 3 seperate pots with boiling water or steam till just past al dente stage. Remove from heat and drain.

Placeqa pot of water to boil t ocook pasta. Cut zucchini in cubes, string beans in small pieces.

Saute garlic in approx 1 tblsp of extra virgin olive oil. When beginning to turn golden, place in zucchini, string beans and peas and saute. Place in dash of salt and grated black pepper to taste. Remove from heat.

Cook pasta as directed. Drain. Place in bowl and place in vegetables, place in fresh basil leaves torn and pecorino cheese cut into small cubes or shaved. Toss. Drizzle olive oil on top, toss and serve.

Tramezzini Sandwiches

12 slices of sliced or whole wheat bread

1 can of albacore or yellow fin tuna packed in water

1/2 red onion finely chopped

2 kirby cucumbers sluced thinly

1 red ripe tomato sliced thinly

 8 slices fresh mozzarella or fontina cheese sliced thinly

Olive oil to taste

freshly ground black pepper

Cut crusts off all sides of bread slices. Drain and flake tuna in small bowl, add in 1 tblsps of extra virgin olive oil and chopped red onion, mix with fork, let marinate. On 1 slice of bred spread tuna mixture, top wihta slice of bread and top this slice with 2 cheese slices, some cucumber and tomato slices, drizzle olive oil on top, grate black pepper on top. Tope with anothr bread slice, cut into 4 triangle sandwiches. Wrap wax or parchment paper on bottom and serve. Repeat with remaining ingredients

Fresh Fruit Macedonia

1 whole cantaloupe-peeled and cut into large cubes

1 pound fresh strawberries, washed, hulled and quartered

1/2 pound fresh blackberries washed

5 bananas

5 fresh peaches sliced into 1/2 ” thick slices

2 fresh lemons

1/2 cup sugar

Wash and cut fruit, banans peel and cut into 1 inch slices. Place in large bowl. Squeeze juice of 2 lemons on top. Sprinkle with sugar. Stir and let marinate for at least two hours before serving, garnish with fresh mint leaves.

Upcoming Events….

May 15th-5-8 PM & May 16th-1-4 PM - Book signing and Cooking demo at Bella Italia Retail Store in Bethesda Row, Bethesda, MD for their Style Event. May 15 from 5-8 PM, May 16th from 1-4 PM.  Email events@marialiberati.com for more info or go to http://www.bethesdarow.com/

http://upcoming.yahoo.com/event/2524400/ 

   Tuesday, June 2^nd 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 at Foster’s Gourmet & Housewares, Philadelphia, Pa. The Basic Art of Italian Cooking School with Celebrity Chef Maria Liberati and  Preparing a Tuscan Picnic. In conjunction with Temple University Continuing Educ. Fee of $55 includes cooking demo, sampler 4 course meal and lesson. Email events@marialiberati.com or call 215-204-6496

June 6th- Horsham Day in Horsham, Penna.-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park, Horsham, Pa. 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

For more recipes/articles

Join me in Italy for The Basic Art of Italian Cooking School

copyright 2009, Maria Liberati

 A special thank you to everyone that braved the rain on Sunday and came to my appearance at the Great Grapes Event in Annapolis Maryland on Sunday, May 3rd.  The pasta dishes I made were especially for the Spring Season and as promised here are some suggestions for great whie wines to go with them  us for a wine pairing dinner on Wednesday, May 6th 

 Wednesday, May 6th, 7 PM- if you are in the Philadelphia area join me at Country Creek Winery in Telford, Pa. I will be making a 4 course authentic Italian sampler dinner and pairing it with 4 of their wines. Starting with crostini and Tuscan style bruschetta to risotto to chicken and a dessert course., all paired with reds and whites made there. A few places still left call 215-723-6516 to reserve your spot now

The Italians owe thanks to the Greeks, because if it weren’t for them, Italy probably wouldn’t have the luscious and ever-popular wines that it boasts today. When the Greeks settled in Italy centuries ago, they came bearing gifts of vines, hence the saying “Beware of Greeks bearing gifts”. Today Italy is one of the top-producing wine countries and we should especially make note of the fabulous white wines that grow from the Italian soil. In addition to thanking the Greeks, much credit is due to the conducive climate and geography of Italy. The Appenine Mountains run through Italy and the beautiful hot Mediterannean conditions at the bottom as well as the colder climate towards the Alps foster the production of the various grapes. There are 17 different white grape varieties in Italy which equate to dozens of different wines to enjoy.

Perhaps the most commonly used white wine variety in Italy is a blank wine known as Trebbiano. Trebbiano is one of the most-planted grapes in the world perhaps because of the fact that the grapes can be grown so close together, in turn producing many of them. In other words, more wine for your buck! Some of the well-known varieties to Americans are Pinot Grigio and Chardonnay. Pinot Grigio has had much success commercially since the 1970s even though it has been around for centuries in North-Eastern Italy. The Chardonnay in Italy is a bit leaner and crisper than the Chardonnay most of us are accustomed to, and has also been more popular in recent years.

Some lesser-known wines in Italy are often those specific to particular locations. On the Adriatic Coast, they are known for their Verdicchio. This lovely green-yellow tinted white wine holds delicate lemon and sea air aromas reminiscent of coastal Italy. Vernaccia, typically found in Tuscany and Sardinia, has a high acidity and is usually a dry, un-oaked wine. Vernaccia dates back to the 13th century, hence its name which is rooted to the Latin word vernaculus which means “native”. Tocai Friulano is usually light to medium bodied and has a crisp acidity to it but can also be seen as fuller-bodied jug wines.

These are some of the highlights of the fabulous white wines that Italy’s various regions have to offer. Stemming from the 17 types of , there ,are so many options to satisfy any Spring meal.

Join me at The Basic Art of Italian Cooking School in Italy

For More Recipes & Articles

June 4th-Join The Basic Art of Italian Cooking school for a Tuscan  Picnic cooking class at Foster’s Gourmet Hosuewares in Philadelphia. Call 215-923-0950 to register. $55 includes lesson and Tuscan picnic sampler dinner-4 courses.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright, 2009, Maria Liberati

Editor: Patrick Coyne

The Basic Art of Italian Cooking

Food, Art, Life….  all related topics..cooking is an art…the way we eat is an art , the way you present your food is an art..parmigiana-reggiano cheese is a work of art since it is made by an artisan  process as are many other Italian cheeses and wines..all works of art.. Even freshly grown produce are works of art..think of a fresh San Marzano tomato or the blood red oranges of Sicily or the fresh lemons form Sorrento. These are things that can only be described as works of art.

But even more than this the masters of art Michelangelo and DaVinci made ‘living an art’. (DaVinci invented the table settings that we use today). DaVinci even influenced some of the Mediterranean diet.

To discover more about Michelangelo, one of my favorite books to read over and over is A  Journey Into Michelangelo’s Rome by Angela K. Nickerson and published by Roaring Forties Press.  I love the book because it not only discusses his works of art but also contains letters he wrote while creating his works of art and personal glimpses into his life-which was a  work of art in itself.  Michelangelo devoted his whole life to his art and sometimes was so intent on finishing up his masterpiece that he would go without eating. He often said “if people knew how hard I have had to work to gain my mastery it wouldn’t seem so wonderful”

  The accomplishments of Leonardo DaVinci are great and many. His contributions to fields from art to aerodynamics is well documented and still felt 500 years after the Renaissance. The depth and brilliance of Da Vinci’s accomplishments has been thoroughly explored so instead I’d like to take a look at the dietary habits of this Renaissance man. Many factors play an integral part in the diet of Da Vinci, the new herbs and vegetables discovered, his strict vegetarianism, and the 16^thCentury Italian recipes that are still used today. Undeniably, Leonardo Da Vinci was a genius but by exploring the day to day foods he ate, we can form a better understanding of the man rather than simply the historical figure.

One of the most surprising facts about DaVinci that was uncovered through my research is that he was a staunch vegetarian. There’s always an inclination to view vegetarianism as a relatively new or trendy movement and to find that a man who was alive nearly 500 years ago, speaks volumes about his genius.

Now that we know what Da Vinci did not eat, the question remains, what foods were a part of the Master’s diet? The Renaissance played a huge role in nearly every aspect of Italian life, their diets included. The discovery of the Americas in 1492 and Marco Polo’s exploration of Asia led to the trading of new crops, spices and herbs never before experienced in Italy. The potato and corn were quickly adopted and became staples of the Renaissance diet but the tomato surprisingly was met with avoidance and fear. Despite it’s prominence in so many modern Italian dishes, the veggie didn’t gain popularity until nearly two centuries later. The indigenous herbs and vegetables of foreign nations exposed the Italians to new tastes and sensual delights but techniques for food preparation were also discovered. It is said that the Chinese were the first to create “stews” but the Italians were the first to use fruit and wine, leading to many of the modern dishes we eat today and possibly the genesis of tomato gravy( or sauce, but that’s another article).

Despite the new experiences and schools of thought, money still dictated your meals. Pizza was generally peasant food in the 16^thCentury. It was sold by street vendors and without tomato sauce. Pasta at the time was quickly becoming the main course of the Italian diet. Da Vinci was born a poor child but was apprenticed to a wealthy artist and from there became a revered and affluent artist in his lifetime. Leonardo was most likely given the chance to taste all the new and exciting feast influenced by the discovery of the New World. I suppose being one of the most intelligent and influential persons in human history does have a few perks.

Despite the seemingly endless contributions to humanity the Renaissance has afforded us, it’s interesting to explore the lesser discussed contributions taken from the era. One could argue that there are more important discoveries and ideas to be taken from the Renaissance but learning about something as seemingly mundane as the everyday foods eaten by 16^th century Italians, can give us a better understanding of the influential period and a stronger connection to our modern dishes and their origins.

http://www.socyberty.com/History/What-Would-DaVinci-Eat.610927

March 28th- I will be signing copies of my best selling book at Gourmet Women & Wine event at Citizens Bank Park from 11-2. Join us for panel discussions on wine, wine pairings and tastings and more!

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Mangia Bene, Vivi Bene,

Maria

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