Editor: Laura D’Alonzo

copyright 2010, art of living, PrimaMedia,Inc

See the Fiorano vineyard here (click the link below):

DSCN1059

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!

For more great recipes to go with Pecorino Wine get your copy of the Gourmand World Cookbook Award winner: The Basic Art of Italian Cooking: Holidays & Special Occasions

My trip to Terni, Italy -(where Valentine’s Day gets it’s origin from St Valentine-who lived there) was not filled with decorations of hearts and flowers  as I had imagined. ..just a  simple town with signs that lead to the church once  led by St Valentine. So what would Valentine’s Day be without hearts and flowers and chocolates  and presents? just a day as it was originally intended -filled with love..

For Valentine’s Day gifts there are so many to choose from..well here is a recipe  to enjoy while opening those gifts..

This is  one of my favorite cocktails made with  Santa Margherita Prosecco and keep your Prosecco cool by using the VinoTemp champagne cooler. Nothing makes a meal more festive than a sparkling fabulous wine.

Valentine’s Day Cocktail

this cocktail is similar to a Bellini but the blood red orange juice gives it a Valentine’s Day twist.

3 ounces Santa margherita Prosecco

1 ounce of blood red orange juice

1 ounce of  regular orange juice

Blend juices together. Divide into two champagne fluted glasses. Pour in Prosecco and stir gently. Garnish with a slice of blood red orange.

Get more recipes for Valentine’s Day and Holidays in the Gourmand World Cookbook winner : The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at the open sky project

Thanks to everyone who watched and assisted  at my appearance on NBC the !10 show on February 2nd. A special thx to makeup person-Cathy Lee Carpenter & Hair Person- Kamilla Florczak and my assistants Patricia Bontempo and Frederick Cohen for your assistance in making the appearance a success!

Follow me on twitter for other recipes and traveling tips

Mangia Bene, Vivi Bene,

Maria

copyright 2010, Maria Liberati

The city of Genoa is not necessarily known for it’s coffee bars but there are some special ones that are worth a visit when in the city.  On a chilly winter day and a dreamy ride to the historical city needed to have an espresso to wake me up  and ended up discovering more than just one coffee… bar…

For a perfect pause in the middle of a leisurely stroll in Genoa you can stop at the superb historical coffee bar in Superba, once frequented by many an illustrious person. A. Vedova Romanengo (via Orefici 31) opened its’ doors in 1805. Famous for their production of dried, candied fruits, candied chestnuts (marrons glaces), and fruit gelatines. Today, however many a passer by stops in to enjoy a great coffee at the beautiful bar made of marble, or to sip a tea at the large tea salon on the upper floor. At one time, you could find at any given time a stop here meant you may also catch a glimpse of someone like Giuseppe Verdi and members of the royal family who were passing by.

For another coffee stop try Bar Klainguti, piazza Soziglia 98, opened in 1826 by two Swiss brothers (Klanguti brothers). In back of the bar filled with luscious sweets you will also find a card signed by Giuseppe Verdi to Carl Klanguti. But today as always you will find a glazed brioche filled with marmalade that is absolutely unforgettable, to accompany a coffee enjoyed in the beautiful décor.

Began in 1876, Caffe Mangini (piazza Corvetto 3/r). Filled with mirrors and decoration in the Liberty style of design, one can partake of a scumptiosu breakfast of coffee and one of their magnificent pastries. I recommend the ‘torta Zena’ or the Sacripantina.

Caffe Degli Specchi (salita Pollaiuoli 43/r) opened in 1917. The famous Italian poet, Dino Campana, wrote in description of this place” enter in a grotto of porcelain, sip coffee, admire the glass and the fun begins..”

I am enjoying some time in Le Marche for a culinary tour and time at the truffle farm..I am getting ready to begi nmaking the truffles available for sale..will be ready soon..hada wonderful ,delicious time in Le Marche..more on that soon..

Also countdown to the Gourmand World Cookbook Awards in Paris on February 11

The Basic Art of Italian Cooking:Holidays &Special Occasions will be presented with the Best Italian Cuisine Book in the USA for 2009.

Maria

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, art of living,PrimaMedia,Inc;Maria Liberati

Editor: Marsha Baum

On a dreary, rather chilly day on the East Coast my therapy is to think about the colorful gardents of the Amalfi coast.

 The Amalfi coast, protected by the shoreline between the mountains and the sea, is formed by jagged cliffs overlooking the sea with wild growing Mediterranean shrubs. Everywhere seems to be the perfect scenery of sea and vegetation. Even the homes and villas are worked into the natural surroundings of the land and are placed between rocks or cut out into the cliffs. The villagers’ gardens co-exist with the natural vegetation of the land. An Amalfi garden is a connection of the house to the outside vegetation. The people are part of the land that surrounds them providing a sense of tranquility to travelers from all over.

The vegetation of the Amalfi Coast is typically Mediterranean and includes trees such as the orange, lemon, palm, olive, and citron along with poppies blooming consistently. The cliff road with its narrow lanes and hairpin turns offers a captivating view of the landscape and sea or you may choose to walk along the coast for an aspiring adventure. The smell of citric and the sight of rare wild flowers, herbs, and the sight of amphibians invite you to keep walking. The jagged cliffs have been terraced to cultivate lemon and olive groves contributing to this wonderful view.

The lemons are among the best in the world and they have been admired from poets and artists of the ages, who often mentioned them in poems and songs. The lemons have been popular since the Roman times when they were introduced during the Crusades to provide vitamin C on long sea voyages in order to prevent scurvy.

Upcoming appearances/book signings, for info email: events@marialiberati.com

* ThursdayOctober 15th- 7 PM-Words Bookstore-Maplewood, NJ

*Oct 16-18- Philly Food & Wine Fest at the Philly Expo Center, Oaks, Pa

* Monday,Oct 21, 6:30 PM- Feasterville, Pa-Lower Southamnpton Twp Library

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140 recipes, menus, wine pairing tips and short stories about Holidays spent in Italy.

You can also add Horsham Township Library in Horsham, Pa to the places that you can purchase the bestselling book The Basic Art of Italian Cooking. Purchases benefit Friends of the Library.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

     copyright 2009, art of living,PrimaMedia,Inc

by Maria Liberati

My recent trek to the region of Ancona in the province of Le Marche led to the discovery of a few culinary delights.. Il Lacrima di MorroD’Alba …the locals call it  the ‘little prince’ of red wines in the region..

You can find the vines for this particular wine grown in the hills of Morro D’Alba and nearby towns of Senegallia and Jesi. Il Lacrima is really unique and different from the more well known reds, not full of tannins but very fragrant. More of a new wine ,not particularly aged. It is not presented as  a noble wine but considered the ‘little prince’ of wines..’profumatissime’ (very fragrant) and charming, endearing to the senses..

When it comes to wine not everyone appreciates those characteristics..but many are curious to taste it and slowly fall in love with this wine’s endearing qualities.

At one time, Il Lacrima, in the ‘novella’ stage, was the wine of the peasants,they would use it to accompany their grilled meats eaten while on break working in the fields. They could not wait for the juice to finish aging and would pour it directly from the barrels into bottles. So it is popular to this day as a new wine…more remnants of cucina povere…

Il Lacrima can be found for sale usually after the 15th of December quickly after the vendemmia of that year.

Great wine to accompany local pasta or meat dishes..recipes to follow soon..

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140+ recipes, menus, wine parings and short stories of Holidays spent in the mountains of Italy.

have any questions on wine or Holiday celebrations..call in tonight to Celebrations trasio show and I will answer your questions or just listen in http://tinyurl.com/lkxl2v
 

 October 5th.. 7 PM- Sampler Dinner and Cooking Demo. Horsham Library, Horsham Pa. Join me for a Dinner/cooking demo at the  Horsham Library in Horsham Pa for a sampler 4 course dinner including specialties from  The Basic Art of Italian Cooking: Holidays & Special Occasions  Email:juzz@aol.com for reservations or email events@marialiberati.com Places limited!!

Nov. 5-7th- Christmas in Italy weekend..join me for a culinary weekend complete with cooking classes with fresh produce from Lancaster County and wine pairings using menus from

 The Basic Art of Italian Cooking: Holidays & Special Occasions

at the Harvest Moon Bed and Breakfast

Experience Italy for the Holidays with no passport required in Lancaster, Pa… Spaces limited,

call 1-888-824-3763  or email info@harvestmoonbandb.com

copyright 2009, Maria Liberati

Fall is here..or almost and there are so many appearances coming up..just wanted to let you know about some exciting events and happenings .hope you can join us. First here is one of my favorite fall recipes..pumpkins are everywhere and we have gotten our supply for The Basic Art of Italian Cooking kitchen here and getting them ready for some pumpkin risotto for tomorrow. Here are some other ways to use your pumpkins..coming up will be my  recipe for pumpkin risotto ..but let’s begin with this..and some exciting events! 

Pumpkin seeds provide a great source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.

Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.

 But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour pureed pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.

 Enjoy a culinary Christmas in Italy weekend in Lancaster, Pa with me in November!

For those of you that have not been able to join my culinary tours in Italy..we have created a weekend of cooking at a beautiful Bed & Breakfast in Lancaster,Pa. no passport needed to get there..

It is the Christmas in Italy weekend celebrating the release of

 The Basic Art of Italian Cooking-Holidays & Special Occasions.

November  6-8,2009

BELLA LUNA – A CULINARY JOURNEY THROUGH REGIONAL ITALY

THE NEW ITALIAN COOKING VACATION;
 NO PASSPORT REQUIRED

LIMITED RESERVATIONS,fori nfo or reservations:
1-888-824-3763

A Journey with Celebrity Chef Maria Liberati as She Explores the Italian Holidays

New Holland, PA. – With the excitement of the 2009 season in full swing, Chef/Innkeeper Carl Kosko has teamed up with Celebrity Chef Maria Liberati to bring to you a taste of the Old Country; Passport not required!  In a weekend filled with not only cooking advice, but fine dining experiences and informative tours, Harvest Moon B&B’s, “Bella Luna Weekend” (Beautiful Moon) along with Maria Liberati offer the ideal “edutaining” hands on getaway without having to board a plane to Europe.

  Learn how to expertly prepare the simplest of ingredients into a work of art in your kitchen.  The Harvest Moons Bella Luna Cooking Class is scheduled for Nov. 6th & 7th 2009.  This weekend packages include recipes for traditional takes on classic Italian Cooking and hands on demonstrations on how to prepare them. Extend your stay the day before and enjoy a tour to the Central Market where the Amish sell their produce and meats each morning.  All of this is set at The Harvest Moon B&B, in the heart of Pennsylvania Dutch country, where the clip clop of Amish buggies is heard in tune with the chopping of fresh herbs, and both combine to offer the perfect culinary excursion.

At the heart of Harvest Moon’s Bella Luna Cooking Weekends are demonstrations of wonderful new ways to prepare traditional Italian dishes.  Watch as Maria Liberati prepares unique holiday recipes. All participants will receive copies of recipes prepared.

Guests who take part in the weekend package will enjoy Maria’s fine cooking here at the Harvest Moon and also a wonderful Antipasti/cheese tasting here at The Harvest Moon.  Suggestions for pairings with wines will be included, and guests are welcome to bring their favorite wines to enjoy with the Antipasti tasting.  

Top this culinary adventure off with romantic accommodations including two-story suites and Jacuzzi tubs, and the Harvest Moon B&B’s “Bella Luna Weekend” will be the perfect way to enjoy your culinary vacation. 

The “Bella Luna Weekend” includes:

Breakfast each morning   
A collection of Italian Recipes extracted from personal travels and well loved cookbooks
“Bella Luna” cooking demonstration
Meal prepared by Celebrity Chef Maria Liberati
Cheese and Wine Pairing
Antipasti Demonstration and Tasting
Tour of Lancaster’s Central Market (with extended stay)
A fine gift from your host at The Harvest Moon

All for $200.00 per person (not including tax)

In order to keep the weekend personalized, limited space is available. Book now by calling 888-824-3763.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

A morning of mentuccia (mint) and rosmarino(rosemary) ..a day in the country. One last day at the coutnry house before fall really sets in..the days and the nights have become so  chilly. What shall it be for lunch today? A sack of local potatoes we picked up at the open market yesterday..some extra virgin, cold pressed olive oil and the best ingredient …organic rosemary from our garden here.

And for dessert an apple torte made with apples from Trentino.

We set out early and after opening up the house made a quick dash to the garden with a big scissors to cut the rosemary..how much do you want??more , more” I said since I tend tol go  a bit overboard when cooking with fresh rosemary. It has such a hypnotic scent and enhances the flavor of potatoes so well that I can’t imagine cooking roasted potatoed without rosemary.

Ready to leave the garden but can’t resist the fresh mint..ahh perfect for a simple egg fritatta tonight and to flavor some spring water and to scent the house..pick a bouquet for me” I said as I began returning to the house to prepare the lunch.

But first I had to locate a vase just the perfect size to hold a bouquet of mint to place on our mantle by the front door..no luck in finding a vase but jar used for preserving marmelade will suffice..and when my beautiful mint bouquet arrived the fresh, crisp mint scent seemed to quickly fill the room..and soon our little house in the country was brimming with scintillating scents..potatoes roasting in the oven with fresh rosemary stalks and extra virgin cold pressed olive oil from a local olive oil press..an apple torte baking in the second oven..a large bouquet of fresh mint ..

What a fragrant way to begin the day and wake up all the senses….stay tuned for a recap of tonight’s fritta with fresh mint leaves..recipe will be included..

Copyright 2009, Maria Liberati 

Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati ezine now ready at http://tinyurl.com/pfo8xb

Here is a recipe being prepared..as we speak… in the test kitchens of The Basic Art of Italian Cooking by Maria Liberati tm…. it will be today’s lunch accompanied by a chilled  Trebbiano D’Abbruzzo wine.

(read about the tomatoes in last week’s blog at

http://marialiberati.com/2009/08/22/a-house-is-a-home-with-lots-of-food-of-course/

 Linguine with Fresh Tomatoes 

 A light pasta dish, perfect for the end of summer. Topped off with cheese this dish becomes a dining alfresco experience…  You can also make this dish in the morning, refrigerate and  have dinner ready and waiting when you come home.. Or pack in containers for a picnic lunch or a lunch for the office.

• 1 lb linguine pasta

• 6-8 red ripe tomatoes (plum tomatoes or tomatoes grown on the vine)

• 1 lb fresh mozzarella cut into cubes

• a pinch of black pepper

• a pinch of salt

• a handful fresh basil

sea salt for cooking  the pasta

Bring to a boil a pot of water for pasta. Place in sea salt. When boiling, place in-  already washed-tomatoes for 2-3 seconds, remove tomatoes with a slotted spoon. Lower heat under pot and cover. Peel tomatoes, remove seeds and cut into strips. Transfer tomatoes to a food processor and blend with a pinch of salt. Add in 2 tblsps olive oil. Blend at moderate speed. When sauce is blended, set aside.

Raise heat under pot and bring pot to a boil again. Place in linguine and cook for 8 minutes or as directed on package. When cooked to al dente drain in a colander and let cold water run on top of pasta for a few seconds.

Place a white kitchen towel on a table and place separate pasta strands to dry.. When dry,place in bowl. Top with the cold pasta sauce. Cut fresh mozzarella into cubes and mix in. Top with some freshly grated pepper, fresh chopped, basil leaves, Place in container and cover, put in refrigerator.

When ready to serve, wash cherry tomatoes, cut in half and dry with paper towels. Toss into pasta with more fresh basil leaves and serve. You can also drizzle each serving with some extra virgin olive oil.

For more recipes ,travel stories, interviews ,menus , recipe contest,check out the  the Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati tm at http://tinyurl.com/pfo8xb

Get your copy of The Basic Art of Italian Cooking-Holidays & Special Occasions  just in time for the Holidays and filled with over 140 recipes, menus and short stories about Holidays spent in the mountains of Italy.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati