copyright 2009, Maria Liberati

Having  a Tuscan Picnic, whether I am in Tuscany or anywhere, is one of my favorite things to do whether I am eating alone or with a group of friends or a few riends  at home in Italy or somewhere else in the world.

Even though I can’t be in Tuscany all the time..I can still be in a Tuscan ’state of mind’ by bringing out the earthy colored dishes..having my Tuscan panzanella salad or bean soups (even on a warm summer evening they are great).

It’s a great pick me up ..those earthy foods bring me back to Tuscany all the time and it is a relaxing place (even if just in mind only)to be..

So we can all travel to Tuscany if just by food today..but follow me on twitter at  http://twitter.com/Marialiberati ..today is Traveling Thursdays and you can travel Italy from your computer.

Here is a Tuscan dish to travel by

a simple Fettunta..the Tuscan version for bruschetta

Fettunta:

4 slices crusty Italian bread

2 cloves garlic

2 tbslsps extra virgin olive oil

2 tsps Tuscan Picnic Spice Blend from The Basic Art of Italian Cooking tm

Grill or place slices of bread under broiler. Rub with garlic clove, Drizzle olive oil on top, sprinkle on Spices.

 July 16th-see you at my Tuscan picnic at Whole Foods, Annapolis Md at 7 PM

July 18th see you at  Fairfax, Va Whole Foods for my Tuscan Picnic and wine pairing

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Today as I finished up a panel discussion at the Chestnut Hill Book Festival in Chestnut Hill, Pa on writing  your own cookbook (with  noted cookbook writers’ ) someone in the audience came up to thank me for noting that cookbook writing and cooking should be a passion.  But he also put it more succinctly…… that cooking and eating a meal should be more than just putting ingredients together..it should be an experience no matter how simple!
Think of  eating a meal as an experience..an experience to try a new food  or a new flavor combination. It can be a simple dish..bruschetta with fresh tomatoes, fresh basil, fresh mozzarella..a truly delicious experience of  true flavors! An fun experience to lift up your spirits..to give you something to look forward to at the end of the day!

Here are some great recipes to experience:

Zucchini Parmigiana Frittata

*6 eggs

*2 small zucchini, chopped

*4 tblsps of olive oil

*4 tblsps of parmigiana-reggiano cheese grated

*handful of fresh parsley finely chopped

*salt and pepper to taste

Heat olive oil in saute pan. Place in chopped zucchini. Saute for 5 minuts. Break eggs in a bowl. wisk with a wire whisk, place in chopped parsley, grated parmigiana-reggiano cheese wisk together. Add in salt and pepper to taste. Place in saute pan with zucchini. When all sides are dryu and top does not have runny liquid, flip over with a plate on top and place back in sauce pan. Brown on that side, take out of pan and slice and serve.

Panzanella (tuscan bread salad)

*4 slices of thick crusty bread

*1/2 cup  extra virgin olive oil

*4 plum tonatoes chopped

*1 cucumber peeled and chopped

*1/2 red onion peeled and chopped

*handful of fresh basil leaves chopped

Tear bread slices and place in bowl with chopped cucumber and chopped onion. In  small bowl whisk together olive oil and red wine vinegar. Pour over bread and salad and let marinade for 30 minutes.

Then place in tomatoes, and toss, top with chopped basil leaves and serve.

Hope to see you at the upcoming The Basic Art of Italian Cooking events at:
July 16th- Annapolis, MD- Whole Foods Market, Annapolis Culinary Center, 7 PM- A Tuscan Picnic cooking demo and book signing. Call store for info or email events@marialiberati.com

July 18th- Fair Lakes/Fairfax, Va., Whole Foods Market, A Tuscan Picnic  and Wine Pairing, 1PM. Call store for info or email:events@marialiberati.com

July 31st-August 2nd ,Atlantic City Wine and Food Festival. Email:events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

http://mariandco.blogspot.com

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangai Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Hmm…said the bank manager, ” you sure go food shopping a lot? “What do you mean? “ I said. “Well when you had us research the check for your phone bill payment we had to check your personal account also..and there are withdrawals from your check card every day at a grocery store or supermarket recorded on your acount. Should I check that out? he said..”it does look like a lot of  consecutive.shopping trips to grocery stores”.

“Well cooking is my life”..I muttered and just brushed off the comment. But then I began to realize that it was true, I am at a supermarket or farmer’s market or local produce market  almost everyday.  Even if it is a busy day, if I need to take a break, I go to unwind, sometimes not to buy anything but just peruse the aisles thinking of what my next creation will be..what should I whip up for dinner..what’s the newest food item on the market..how fresh do those apples smell?

So what is it about walking in a food market and being around food that brings up my spirits or relaxes me or gives me inspiration t owrite or create my next recipe? Maybe it is all those years spent around the kitchen with my mom, grandparents, aunts and cousins.   Maybe it gives me that  ‘at home’ feeling.

Before  I start my day with a ‘twitter’, on some days, I need to take a walk in the local supermarket and I am headed there right after breakfast. On some days I need it to relax right when I take my lunch break and on others I can hold off till 5 or 6 PM. The expression ‘food for thought’ really applies.

In the past few days I have been  checking out local produce stands to inspire me for ingredients  for the crostini and  tramezzini that we made at my  recent cooking programs and book signings. A special thanks goes  to the Horsham Library for having me on the  Cooking Stage yesterday for their annual Horsham Days event. A note of thanks also goes to Kenilworth Libnrary in Kenilworth, NJ for featuring my book and inviting me to do a book signing there last week. Also a special thanks  t o everyone who came out to these events, I enjoyed meeting you all and sharing stories and recipes.

Here are the recipes for crostini and tramezzini and a special Happy Food Shopping to you all!:

You have heard of the pannini, the rustic, grilled or fresh sandwich made on crusty Italian bread or roll. But have you ever heard of the elgant Tramezzini, Italys’ elegant version of a club sandwich. Served at cocktail hour in the coffee bars of Rome

Tramezzini

(4 persons)

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 grape or cherry tomatoes (sliced)

½ cup of fresh basil leaves

*2 tablespoons of freshly grated parsley to decorate plate

Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.

*Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shihskebab stick or cocktail stick through tramezzini to hold it together. Place al tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.

For crostini, use an individual triangle of hte bread, toast it drizzle with olive oil and top with shredded lettuce shredded mozzarella, fresh toamtoes chopped wiht garlic, albacore tuna flaked with leeks and drizzled wiht olive oil, sauteed mushrooms and any other cheese or vegetable you have on hand.

Look forward to seeing you at:
June 11-Whole Foods Market,  Jenkintown, Pa.June 11at 6:15 PM The Basic Art of Italian Cooking by Maria Liberati tm-cooking program. Email: events@marialiberati.com for more info or call store to register.

June 15th- Willingboro, Library, Willilngboro NJ at 7 PM- Book signing and The Basic Art of Italian Cooking by Maria LIberati tm-cooking program.

Call the library or email events@marialiberati.com

July 16th-Annapolis, Maryland Whole Foods Market Culinary Center-  7 PM-A Taste of Tuscany with The Basic Art of Italian Cooking by Maria Liberati tm Join me for a cooking class on Tuscan picnic dishes. Call the store or email: events@marialiberati.com

July 18th- 1:30-3 PM Whole Foods Market, Fair Lakes Virginia, The Basic Art of Italian Cooking by Maria Liberati tm-A Tuscan Picnic dinner and wine pairing, Cook a Tuscan Picnic dinner with 4 selected wines. Cal lstore for info or email: events@marialiberati.com
Follow me at

http://twitter.com/marialiberati

http://mariandco.blogspot.com

copyright 2009, Maria Liberati 

Mother’s Day is celebrated all around the world and some celebrate the day more simply than others. Find meaning in small beatuiful gestures..preparing a special breakfast for the special mom in your life, make something with your own hands.. a handmade card, a small kitchen garden, a special meal or dessert ,spend a special day together..Special meaning together anywhere in your own backyard , a walk together..so much meaning.

And before our recipes..a special wish and lots of hugs to my own Mom for a Happy Mother’s Day but also to all Moms out there.

And if you are creating a special brunch for Mom here is one of my favorite recipes for a Tuscan Bruschetta. I created this for a white wine that I was presenting but you can use your favorite dry white wine with this.

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

*May 11- Whole Foods Market, Philadelphia, Pa- The Basic Art of Italian Cooking School by Maria Liberati tm presents Tuscan Picnic Style Foods. Class is 6-8 PM, call store, cost of $10 includes mini samples and lesson  to register at 215-557-0015

*May 15 & 16- Food, & Fashion event at Bethesda Row in Bethesda, Maryland. Book singing and cooking demo of  the best selling bookThe Basic Art of Italian Cooking .Fri 5-8, Saturday 12-3 go to www.bethesadrow.com for directions and info or email us at events@marialiberati.com

**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- Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, phila, Pa 19195 215-925-0950

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

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

More recipes/articles

Get a copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

  copyright 2009, Maria Liberati

A Picnic can be defined as a family tradition, holiday gathering, or a romantic expression. There is a sense of intimacy and comfort in this social gathering. With summer right around the corner, we find ourselves preparing hastily for this overwhelmingly popular social pastime. American tradition finds a picnic at nearly every summer holiday. From Memorial Day, Labor Day, to July 4^th, our summer celebrations are defined by a picnic table and covered dishes. What about a little change in scenery? Not taking away the traditions or Holiday itself, just simply “introducing” another culture’s themes and tasty dishes into your own backyard. Welcome this summer with a “Picnic in Tuscany.”

Before we get into the tasty foods and fancy décor of a Tuscan style picnic, let us briefly look into the history of this Italian region. Tuscany is one of twenty regions in Italy. Preserving through the Renaissance, Tuscany emerged as a major culteral center that now offers museums, galleries, and painting from historical artists like Leonardo Da Vinci, and Michelangelo. It welcomes millions of tourists world-wide. Now, let’s extract some cultural elements from this facinating culture and place in to your very own backyard.

There is something undeniably relaxing and soothing when it comes to basking in the evening sun surrounded by loved ones. The overall theme of the Tuscan Picnic is entirly up to the host. It can be as fancy and elegant as one desires. The tablecloth will set the foundation . A light beige or cream colored cloth will give a soft and elegent look. A deep red or champagn colored table cloth will provide a more intense, intimate setting. I suggest that you use contrasting colors for the place setting and table top décor. This will add demension to the visual setup and help create the overall mood of the event.

The décor should add elegance to your table. However, too much décor can look cluttered. Keep these items simplistic, yet be sure to choose that which contributes to the overall mood of your event. Items such as candles and flowers give the set-up a soft and coozy mood. Placing glass candle holders over lighted candles adds a bit of soft elegance to the setting. Additionaly, it will keep the wick burning against the evening winds while also creating a romantic glow as the sun retires for the night.

In creating the menu, it is a good idea to plan it out step by step. Make sure you choose recipes that you are comfortable cooking as well as serving. Italian cuisine contains endless options that fit every kind of picnic theme. It’s a great time of year to include fresh, in season ingredients. Fresh ripe tomatoes, garden vegetables and fruit are just few ingredients that contribute to a healthy nutritious meal. Also, swapping regular pasta for whole-wheat pasta adds fiber and protein to the Entrée.

In Italy, the meals begin with an antipasti, or appetizer. This is followed by the primi, and it usually consists of soup or salad. The main course, secondi, can be made to your desire. Pasta dishes, ravioli, and pizza are among the well known dishes that can be prepared for the main course. The final course, dessert, can leave you with endless options in which to choose. Depending on your previous courses, you may want to opt for a light and fresh dessert.  A dessert such as a granite (Italian ice made up of mostly fruit, ice, and sugar)  or fragole con limone (strawberries with lemon may be good choices. It’s lighter then a tiramisu or an amaretto cheesecake.

Whatever you decide to include in your Tuscan picnic, don’t forget the reason of the occasion. When the company and presence of your guests remain the most important ingredient, your Tuscany picnic will ultimately be nothing short of a success.

May 6th- Join me for a wine pairing and Wine Dinner at Country Creek Winery 

June 4th-A picnic in Tuscany Event

Cooking class offered at Foster’s Homeware in Old City Philadelphia!

The Basic Art of Italian Cooking: A Picnic in Tuscany

Taught by Maria Liberati

Celebrity Chef and best selling cookbook author

Straight from a cooking school outside of Tuscany, learn how to

create a four course authentic Tuscan meal, as well as tips on

decorating your table and having an authentic Tuscan

picnic at home.

Thursday, 5:45 PM to 7:45

June 4

Fee: $55, includes materials

To register:

on-line at www.temple.edu/tucc – Click on Non-Credit Courses

or call us at 215-204-6946.

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

For more recipes & articles

Join my virtual book tour

copyright 2009, Maria Liberati

Editor: Christa Gutzler

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 9^th to 1^st 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.

Find out how the Etruscans influenced today’s olive oil 

More on Etruscans

Museums of Umbria

Behind the Walls, Perugia, Umbria’s Capital

Join me in Italy at The Basic Art of Italian Cooking School, in the land of the Etruscans , Umbria

May 6th- Wine Sampler Dinner & Wine Pairing- Country Creek Winery in Telford, Pa. Call 215-723-6516 for reservations.

If you havea blog or website and want to be part of The Basic Art of Italian Cooking virtual book tour go to http://www.marialiberati.com/blog2/?page_id=606

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

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

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!

For more articles & recipes 

Join The Basic Art of Italian Cooking School in Italy

Get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking 

Valentine’s Day is fast approaching and I am on this ‘kick’ for everything Valentine..my ‘better half’ has even  told me I am out of control …ever since he took me to visit the town of San Valentino..the cathedral of San Valentino..maybe his spirit is still with me..but it is such a beautiful story of how this day dates back to San Valentino and the romantic story of  how he married lovers even though it was forbidden and ultimately went to his death because of it..ahh amore…I can hear the words uttered in Italian.

When in Italy,always tell an Italian you are doing whatever you are doing for love…and they will utter the words..”ahh amore”..you will be so admired for yielding to love…

Oh well, let me snap out of my romantic banter and get back to the wine for Valentine’s Day dinner. The first wine  Iwould recommend is a wine that says it all and is great especially for soemone that you have just met but really want to get the message across..

Baciamisubito 2007 the name ‘baci mi subito’ means’ kiss me fast’ in Italian. Nothing is better to get the message across with this bottle of wine. It is a Barbera taht immediately leaves a sweet kiss of flavor on the lips. The hint of blackberry makes it a perfect pair for a dish with meat, or aged cheeses. It’s fruity taste is balanced and every taste is just  as good as the first.

More wines to come..

Join me this Sunday at 2 PM in Jenkintown, Pa at Whole Foods Market, 1575 Fairway fora book signing and to follow a Valentine’s Day 4 course authentic Italian cooking class from The Basic Art of Italian Cooking School in Orvieto, Italy. Book signing is open to the public. To register for the cooking class email us at events@marialiberati.com

or call the store at 215-481-0800

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto, Italy for a special 7 day program and stay that includes a stay at a villa, castle or farm resort in the hills of Umbria, right outside of Tuscany. Enjoy cooking classes using fresh local produce, tours of local vineyards and olive oil mills, sightseeing at some of the most unique spots in the area.. Dates are Sept 13-19. Places are limited. To register or for more info email us at events@marialiberati.com

For more great recipes, get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene,Vivi Bene

Maria