Each region and city in Italy has their own flavors and tastes to discover..and on a recent trip there I had a flavorful experience discovering the tastes that give Genoa its’ flavor…and secrets of it’s world famous pesto.

In Via San Bernardo, parallel to via Giustiniani, a small metal sign in a miniscule window is the front of Drogheria Torielli. But be careful, if the sun is very strong, you may miss it since the glare of the metal sign on the window will hide this little shop. But it’s name is known by gourmets throughout all of Italy. Why?? well it is here that you will find the best zafferano (saffron) both from Abruzzo and Sardinia. An assortment of the best coffee and teas and 200 types of medicinal herbs exotic and local and any spice you can imagine. Each spice is kept in a large glass jar.

The fragrant odor that fills the air is made up of thousands of different scents and you feel as if you are in a pharmacy instead of a spice shop. Many fo these spices are found in the artisan produced chocolates of Viganotti. It is there that a master chocolatier utilizes apparatus from the ‘800’s to produce sublime chocolate bars and chocolates Chocolates that are crunchy, soft, filled with nuts from Piedmont, covered with dark chocolate, filled with creams made from old artisan recipes and more. Eve nth shop itself has remained in some of its’ original style with its old wooden shelves and counter and the air filled with the smell of sugar, cocoa.

Pesto is a famous dish from Genoa,  with basil, grown famously there, it’s principal ingredient. And the microclimate of Genoa as well as the soil there is perfect for growing basil, but it is also the years of experience of the basil growers in Genoa that produces a  basil of superior qulaity.

This Pesto recipe is similar to that which is used for official tasting courses while in the Province of Genoa and is considered the official Pesto recipe of Genoa, sort of their secret recipe… however I have substituted ingredients that are more easily available for those which are local to Genoa which would be difficult for someone to acquire if not located in close proximity to Genoa. Also the original recipe is done in a pestle and mortar not a food processor as indicated here:

*1 large handful of Basil leaves only (stems removed)

*3 garlic cloves

*1 tablespoon of pinoli nuts

*2 tblsps of Parmigiana Reggiano (Aged for 24 months) grated

*1/2 tblsp of Pecorino Sardo

*pinch of sea salt

*7-8 tablespoons of extra virgin olive oil ( I recommend an artisan extra virgin olive oil-Badia a Coltibuono)

Remove leaves from stems of basil. Wash and dry gently. Finely chop the garlic. Finely grind the pinolli nuts. Finely chop the basil. In food processor, place in basil, garlic, pinoli nuts, cheeese. Place in olive oil a little at a time. If the pesto is too thick add in a bit of water to thin out.

Mangia Bene, Vivi Bene….

Maria

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For more recipes get the book that won the Gourmand World Cookbook Awards as teh Best Italain Cuisine Book in America 2009- The Basic Art of Italian Cooking: Holidays & Special Occasions

Italian Cuisine

When thinking about Italian cuisine,  most people think about pasta, and pizza, pizza, pizza… but potatoes, tomatoes, bell peppers, and maize, introduced in the 18^th century, are often used in Italian dishes. The roots of Italian cuisine have been traced back to the 4^th century when it was influenced by the Romans, Greeks, and Arabs. During this time popular dishes included porridge (pulmentum- a mushy grain dish) and Fish chowder (brodetto). The Arabs influenced the southern part of Italy with dried pasta.

When the new world was discovered in the 18^th century, the cuisine began to change. This included the introduction of potatoes, tomatoes, bell peppers, and maize to Italian dishes. Prior to the discovery, tomatoes were thought to be poisonous and were grown only for decorative purposes. Because there is a long growing season in Italy, there is an abundant amount of vegetables, dairy products, and meat. This may be the reason for Italy to have the 8th highest quality of life index rating in the world.

Before 1870, Italy was not a unified country. It was a collection of kingdoms and principalities. For this reason, along with the variety of climates and topographic regions, Italy has a wide variation of dishes. It was not until the work of Pelligrino Artusi that fostered a national Italian culture. In 1891, he published the first modern cookbook, La Scienza in Cucina e L’arte di Manginar Bene (The Science of the kitchen and the Art of Eating Well). He helped to create the Italian cuisine full of taste with ingredients and flavoring techniques. Italian cuisine has had a profound influence throughout Europe.

Here’s an authentic bruschetta  recipe:

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.

For recipes get  The Basic Art of Italian Cooking:Holidays & Special Occasions 

Hope to see you at my appearances at:
Willinboro Library-Monday, Nov 2 at 7 PM, Willingboro, NJ

Warren Twp Library-Saturday Nov 14th at 2 PM- Warren NJ

Nov 5-7- Christmas in Italy weekend, Harvest Moon B &B in Lancaster, Pa

 Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living, PrimaMedia,Inc

Someone once said that ‘poetry is made up of memories and the act of recalling a special moment and without remembering or the act of  recalling experiences  there is no poetry’

A pizza is a pizza or why all pizzas are not the same…or   where have all the great pizzas gone… Last night I had dinner with friends in a local pizzeria. As is typical to have before a pizza ..an appetizer known as a a ’suppli’ which is sort of a fried rice ball with mozzarella cheese in the center and sometimes a sauce inside. As I don’t like a meat sauce in my suppli I asked if they are made with meat sauce ..I knew we were in trouble when the waitress told me that she must look on the box they were packaged in to see if they have a meat sauce inside. (Pre-packaged ’suppli’) not a good sign…not freshly made…

The local pizzerias that were run by families always made everything from scratch..nothing prepackaged.. the pizza I must say was a disappointment..my stomach this morning reminds me of the acidy flavor left over from a wood burning oven that may have not been properly cleaned and the ashes left over leaving a bitter taste to the pizza…no olive oil on the pizza..no flavor..just the flavor of flour, water ,mozzarella cheese…

Unfortunately this is the way things are going here..many restaurants are opting for cheaper ingredients and compromising flavors..with most restaurants and eating places not using extra virgin olive oil because of the price of olive oil today, the flavors of the foods have been really compromised..or should I say not many flavors seem to be present..except in a few restaurants that are ‘die hards’ and insist on not compromising quality for cost.

I fear I have become my grandparents..preferring to eat mainly at home..knowing that all the ingredients I use will be ingredients I choose…and so returns another ‘old fashioned’ but so timely habit of preferring to eat at home.. now where did that come from? And how boring and old fashioned I used to think of that when my grandparents used to profess to the advantages of preparing things fresh at home..’so slow’ I would think..my grandmother spending all day to make a great tomato sugo to sit atop our pasta or the dough for a ‘tomato pie’ as they would translate ‘pizza’ in Engllish.

Never understanding why they couldn’t just go out and ‘grab a bite to eat’ like the rest of the families I knew.

 So this situation brought to me many memories of full mornings of preparing a meal by a team of people (aunts, parents, grandparents) then sitting down to eat the highly anticipated meal..stomachs growling in anticipation from the odors coming from the kitchen and then remaining there at the table for hours with courses almost never stoppping..of course this was Sunday or Holiday meal.

“Memoires are like poetry and without memories there is no poetry”

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140+ recipes, menus and short Holiday stories

copyright 2009, art of living, PrimaMedia,Inc

September is now the month of  the ‘Settembrini’ when everything has a September feel to it. The air now has a gentler heat to it..the figs of September are smaller than those in July and August..

The weather has a September feel to it- fresh and lighter…….the fruit and veggies appearing at the local food markets are now all with a September theme..apples and  pears have taken the place of  fresh watermelon and peaches..

 Hope you enjoy the beginning of a new month that will soon become a new season..For more recipes, catch up with today’s recipe Tuesdays at my twitter site but here is a recipe to start off the month with one last attempt at grilling and celebrating   the finish of one season and beginning of another.

Bruschetta Grigliata (On the Grill)

Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil

(optional-bring along toppings to put on top-sliced mozarella cheese, pepperoni slices, fresh tomato slices, shredded chicken, shredded lettuce)

Prepare barbecue (medium-high-heat). Brush both sides of bread generously With oil; season with salt and pepper. Grill until golden, about 1 minute per side. 6 servings.

Keep the tastes buds firing with Grilled Shrimp (Scampi Grigliati). The seasoned shrimp is grilled on bamboo skewers, a fabulous accent for any summer appetizer.

Scampi Grigliati

*1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt.
*2 tablespoons chopped fresh rosemary leaves
*3 tablespoons olive oil plus oil for brushing shrimp
*16 jumbo shrimp (about 10 per pound)
*four bamboo skewers
In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 8 hours or overnight.

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.

Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Get your copy of

The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday season begins, with 140+recipes , holiday menu ideas, wine pairing tips, short stories of  Holidays spent in Italy..

A dinner of freshly prepared seafood and linguine is always on the menu when I am at  the beach and this weekend was no exception.  Eating grilled fish and pasta alla vongole  outside overlooking the beach adds so much to the meal…

Our meal was accompanied by a locally made Pecorino wine from a small town called Offida in the province of Le Marche.. The sky above us was the perfect ‘ceiling’ of brightly shining stars and half moon the scene below us was gently rolling waves and a quiet sandy beach dotted by empty chairs and closed beach umbrellas waiting for tomorrow’s visitors..

To finish up the meal and refresh from the warm August breezes rolling in off the shore was a lemon sorbetto made with limoncello-a refresher for the taste buds and the perfect ending to a meal in 3 acts..linguine alla vongole..grilled fish (caught fresh that day)..lemon sorbetto..

Here’s the recipe be sure to use the smallest clams you can find)..  clams are best when bought freshest and prepared the same day as purchased or caught ..

Linguine Alla Vongole

2 lbs of freshly washed clams

a small handful of parsley leaves

3 cloves garlic

1 small onion

1 lb linguine or spaghetti

½ fresh lemon

1 cup dry white wine

2 tblsps extra virgin cold pressed, olive oil

Immerse clams in fresh, clean water and remove taking out the sand, brush as well with small brush, repeat this till sand is removed.

Bring water to boil in separate pasta pot. Place in pasta and cook till al dente.

In a pot , place in the white wine and all clams. Bring clams to a boil, let boil for 5 minutes. Discard any clams that have not opened up. Remove from heat. Filter the liquid and set aside to be used as cooking liquid.

Chop parsley, onion and garlic. Place all in saute pan with olive oil and cooking liquid made from wine. Add in juice squeezed from ½ fresh lemon, pinch of salt and freshly ground pepper and clams.

Saute for 5 minutes. Lower heat and toss in cooked pasta. Toss and serve.

And how was your weekend..did you do anything special for the end of the summer or making plans for your last summer picnic..share your plans and recipes with us!

Get your copy of The Basic Art of Italian Cooking for Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus and more..

Mangai Bene, Vivi Bene,

Maria

htp://twitter.com/Marialiberati

copyright 2009, Maria Liberati

 No matter how big or small or elegant or simple..a house– and that is any house- from a villa to an apartment- is not  a home unless it is filled with good food and friends.. and sometimes it becomes your home .. if only in your heart….even for that short period of time that you are a guest.

 In Italy when you are a guest in anyone’s home the  only minor ‘inconvenience’ is that you are forced to eat and eat until you can’t eat any more…and then some.. After all giving food almost equates with giving love and sharing something that is near and dear to your heart…Food

With each visit to someone’s house I always find something special to remember that visit by. Yesterday I was invited to the house of Simona and Vincenzo. They live in a very open part of Abruzzo..all fields and open spaces. Chickens running around, dogs barking..tomato and pepper plants dot the landscape. If this were a painting I would have imagined that they were put there to add vibrant color to the painting..the red of the tomatoes and the green and yellow of the peppers.

Inside, I became hypnotized by the smell of espresso brewing in it’s own little moka pot on the gas range.. “caffe e pronto” (coffee is ready) announced Simona..and we sat down to a table of biscotti and a well needed cup of espresso. Always making something as simple as a coffee break into something special… The biscotti.. just made that morning….were presented on a lace doily..the espresso served in cups that were from a place in Naples known for their ceramics and porcelain called Capodimonte.

While enjoying the break, Vincenzo entertained us with stories about the history of their house and how ..not too long ago..the parcel of land down the streeet that is being made into a gas station was just a field of wild blackberries. This time of year (August) Simona would be getting the jars and pots ready to make the jam. But not this year..the blackberries no longer there.

All of a sudden the sound of a rooster in the background..it was 5PM I said,” does he know it is 5 at night and not 5 in the morning?” Vincenzo told us that he prefers the rooster crows at that time to remind them to take a break instead of waking them up at 4 or 5 AM, so he explained to me that he somehow trained him to sound off at that time.. ( “I love this place even more”..I thought to myself).

Before I left, it was absolutely insisted that I take some fresh tomatoes and peppers..and before I knew it I was leaving with a crate full of red and yellow and green..the perfumes of the fresh vegetables filled the car. . A souvenir of our trip to a little town called Paterno.

I just about made it  inside the kitchen with the crate and quickly went to the sink to wash off the reddest tomato I could find and sliced it into wedges..a piece of fresh parmigiano from the fridge..a drizzle of extra virgin olive oil from the hills of Loreto-Aprutino…..but wait I have to run downtsairs to grab a fresh basil leaf or two from the garden…a dash of salt and dinner was ready. The tomato was a feast unto itself…the flavors so real and just as vibrant as the color. This was a real tomato and the kind that nature meant for us to have..not the imitatiions grown by the zillons at the large factories that are called farms and have these chemically manipulated products that are sold as tomatoes..

Monday, in The Basic Art of Italian Cooking kitchen will be a sauce using my special souvenir of  yesteday…see you then for today it is off to Rome for a special event for my latest book The Basic Art of Italian Cooking:Holidays & Special Occasions.

But until Monday..remember that a souvenir can be a special taste, a special memory, a special place,sentiment, food, a photo..ohh so many souvenirs here and not any to carry back in my suitcase but in my mind and my heart.

Whenever I think of a vacation  the lyrics to the song by the ‘go-go’s..”vacation  is all I ever wanted, vacation have to get away”..always come to mind.

Traveling to an exotic  location is on my mind now that warmer weather is here. But vacationing in Paradise  is possible…Breezes resorts have made many special vacation packages available to the beautiful resorts.

The vacations  at beach resorts seem always to be the most relaxing ones. What could be more relaxing than the sound of  the ocean waves and the feel of the ocean breezes against your face.

Summer is coming and there are many holiday weeks to take advantage of.  Travel to an exotic spot this season, or you may even want to get awy thi Spring before the summer rush.

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

Halloween, Mardi Gras where did it all come from- from Venice of course. Well the Romans had a type of Carnevale that they celebrated and the Venetians made it famous…  wherever the Holiday started the most important thing is the treats that are made during Carnevale….

As promised here are more highlights from my short visit to Venice. If you are not able to visit in person, you can  bring a taste of Venice into your kitchen. My first  blog post at http://marialiberati.com/blog2/?p=486 contained recipes for local favorites there. 

For tips on visitng Venice go to http://tinyurl.com/6sj6dg

Here is another special  recipe for a typical sweet  treat and more on Carnevale http://tinyurl.com/8bzrvp

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

 I have just returned again from my ‘pied a terre’ in the mountains of Abruzzo, just about an hour away from Rome.  Still emotionally drunk with all the food, wine and beauty this little spot (well not really so little) has to offer. I know most get to travel only the well known places in Tuscany or Rome or Venice..not that there is anything wrong with that. But you are missing a true experience, an old world experience..

Abruzzo is considered the ‘greenest region of Europe’ for its’ natural beauty. The beauty of Abruzzo, is that we have mountains (Appenines) on one side and the Adriatic sea on the other, and lush parks in between. It is a place where the mountains co-exist harmoniously wiht the sea. The beach stretches for 130 kilometers (approx 80 miles) with the sea cliff serving as a continuous backdrop.

For many years famous writers have used the words ‘forte e gentile’  (strong and gentle)  to describe this beautiful region.

Some streets are still  filled with cobblestone. My favorite towns are Tagliacozzo, Avezzano, Pescara, and L’Aquila. I am in close proximity to them all  and although each of these towns do hold some sentimentality for me, they also hold some great culinary experiences, too many to include all at once. So let’s start with some delights in and around Pescara.

In the US, the San Marzano tomatoes are considered ‘king’ but if you are a food insider in Italy and a true”Abruzzese” you know about the tomatoes from Francavilla-right near the biggest city in Abruzzo-Pescara.  They are even more delicious than the San Marzano and in August they are sold everywhere in Abruzzo.  Everyone jars them  for sauce ( ’sugo’) all year around. They just don’t have the publicity surrounding them that the San Marzano  do and they are difficult to find outside certain parts of Italy but a true treat to behold. The ‘pomodoro of Francavilla’ are   deformed in shape and not perfectly round or oval-but they are a  gourmet delight. A pound of these tomatoes with some  olive oil (see below), fresh basil, 2 cloves of garlic, slice of onion  makes a   tasty ’sugo’ to top penne or spaghetti.

Near Pescara is my favorite little town to buy olive oil-Loreto Aprutino. A beautiful little town that was once owned by the family of St Thomas Aquinas.  The drive up the hill to Loreto-Aprutino is a sight to behold. The landscape  covered  with olive trees  and dotted with  little churches  that are filled with thousand year old frescoes. Here you can find olive oil made from olives picked by hand, another taste like no other, an old world treat.

Then you will need some wine to go with that meal and in the same vicinity  you will find Pasetti vineyards and a superb Montepulciano D’Abruzzo to go with that pasta. Dessert is next with a trip to the locals’ favorite gelato bar in Pescara. Although the tourists opt for the glitzy, ornate gelato bars in center of town,you will find the locals standing out the door at the little Bar Bologna for their artisan produced gelato.

 Going to the beach and being near the sea always makes me hungry. But that is no problem here with plenty of ways to satisfy your hunger..in fact ,too many ways.

Here is a traditional recipe from Pescara..you will also find it in my best selling book The Basic Art of  Italian Cooking.  A desert made with a type of sponge cake, almonds and dark chocolate called Parozzo.

Parozzo (serves 4)

1/3 cup melted dark chocolate (at least 60% cocoa)

1/4 cup sugar

1 tablespoon butter

1 tablespoon of  almonds

1/3 cup flour

1/3 cup potato starch

10 toasted almonds (for decoration)

3 eggs

Grind almonds with 1 tblsp sugar.  beat egg yolks with remaining sugar. Add in ground almonds, then flour and then potato starch. Add in melted butter.

Whip egg whites till peaks form and fold into flour mixture. Place in a round cake pan and bake in a preheated oven for 350 degrees for 40 minutes. Remove from oven, cool, take out of pan and cover with melted chocolate and decorate with 10 toasted almonds. Let chocolate harden before eating.

If you would like to get to Pescara, the easiest way to get there is by train from Rome at Termini Station. There are buses that go to many points as well ,the bus system in Abruzzo is known as ARPA. Or if you want to drive for a true Italian adventure, from Rome take the A24 going North and then the A25 going East follow indications for Pescara.

Next we will take a trip to the mountains, which makes me hungry as well, but there will be plenty of culinary delights  to find along the way to take care of that.

Ciao for now.

Maria

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

As I am working on the preserves this weekend from the fresh plums in our farm and testing out some new focaccia recipes, I wanted to send you a photo for the day.It is from one of the cities that is near my farmhouse in Umbria and  a beautiful medieval city that sits way up high in the sky…

Enjoy.

Ciao for now

We will be posting recipes next week.

For mroe recipes and tips get your copy of the bestseling book The Basic Art of Italian Cooking at http://www.marialiberati.com