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, Maria Liberati 

I have  always thought of Italian cooking as just that… always making something ordinary into something extraordinary..day old bread becomes an elegant appetizer with just a drizzle of extra virgin, cold pressed olive oil..tomatoes are transformed into a savory condiment for pasta using a few simple ingredients-fresh San Marzano tomatoes (and right now I am up to my elbows in San Marzano tomatoes..it is the season and we are preserving them for the winter) fresh basil, fresh garlic, extra virgin,cold pressed olive oil.

Here is a recipe from The Basic Art of Italian Kitchen here in the mountains of Abruzzo..making ordinary out of the extraordinary with local potatoes, organic rosemary from our garden and locally produced extra virgin, cold pressed olive oil.

Tuscan Roasted Potatoes

*1 lb of red or Yukon Gold Potatoes or locally grown potatoes

*3 stalks of  fresh rosemary

*4 tablespoons extra virgin,cold pressed olive oil

*salt to taste

Wash potatoes, boil  for 10 minutes. Drain, peel. Cut into quarters. Drizzle half of olive oil on bottom of roasting pan, place in potatoes. Drizzle remaining olive oil on top, Salt to  taste, take some rosemary off branches and place on top of potatoes. Place 1 branch of rosemary on top and bake for 30-40 minutes at 450 degrees, place under broiler for 2-3 minutes when finished to brown top.

Serve with a white wine..my choice today will be a chilled Vermentino from Sardinia.

Buon’appetito

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions just in time for the Holidays with over 140 recipes, menus, tips for the holidays, short stories about Holidays spent in Italy and more

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

Tonight, I finished up one of my  wine education and wine pairing events at one of my favorite vineyards. Something that no one seemed to have a clue about was what temperature should their wine be served at. Ahh.. this brought to mind my good friends GianLuca  and Velia from  the famous wine bar in Orvieto (Italy)- the Champagneria!!
A little wine bar in the main piazza of Orvieto but a place where one can get an education about wines from all over the world. Here is some information that I have learned from sommeliers like GianLuca and vineyards that I have trained at in Italy.

 The temperature that you serve the wine is just as important as the quality of the wine itself. You are making a grand mistake is you serve a great wine at the wrong temperature, the special qualities of that wine will not be evident .

Here are the perfect temperatures the different type of wines should be served:
*Champagne-8 degrees C

*Dry white and rose wines- 10

*Light red wine- 14 degrees

*Aged red wine-18

*Sweet wines and liqueuers- 8

If the wine is too cold, pour iti n the glass and leave for a few minutes to warm up.

The glases the wine is served in is just as important. Clear, transparent glases are the best so that one can experience the wine. But also a glass that has a long stem is best to serve wine so that your fingers do not touch the part containing the wine and do not modify the temperature of the wine in any way.

 Dry spumante and champagne should be served in a flute so that one can see the bubbles and the perfume of the wine is released slowly.

However, sweet champagne and sweet spumante should be served in a cup like glass.

This is the season for grapes and they are at their best. My favorite recipe for taking advantage of the luscious grapes of Fall is a risotto with white grapes and white wine.

It reminds me of being at the being at the farm in Tuscany where I do all my cooking programs-the crisp autumn evenings and the warmth of the risotto..

“To make a friend, a glass of wine is enough, to maintain the friendship you need a whole bottle” as an old Italian saying goes..

Risotto all’uva Bianca (risotto with white grapes)

* 1/2 cups rice for risotto (carnaroli or arborio)

*1/2 lb firm white grapes 

*1 small white onion

*4 tblsps parmigiano-reggiano cheese

*1/2 cup dry white wine

*2 tblsps butter

*1 quart vegetable broth

Wash grapes , cut in half and take out seeds. Melt butter in saute pan, then place in chopped onion. When onion is transparent add in dry rice and let toast for a minute. Add in wine, and when the liquid evaporates place i n 3/4 cup vegetable broth. Stirring constatnly. Repeat until rice is al dente-approx 18 minutes. However, at mid cooking, add in grapes and stir in. Then remove from heat and add remaining butter and top with  greated parmigiano-reggiano cheese. Serve immediately. Serve with glasses of dry white wine.

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

Follow me on twitter at http://twitter.com/marialiberati

*

copyright 2009, Maria Liberati

Summer should be filled with delicious, uncomplicated foods…….

Although food always evokes some kind of memory, the warm beautiful summer sun that shone briefly today, took me away (if only for a brief moment ) to  my thoughts of  hiking in the mountains of Abruzzo, the warm summer sun beating down on you, the fresh summer air..the only thing missing is the view from the top….you know I can stand there when I get to the top and look down. Serene and quiet and peaceful where I am at the top but yet I can look down on the busy traffic and the town below me.. and still enjoy the peaceful quiet at the top where I am..

Once at the most serene spot, we take a break for lunch and eat our fresh pannini sandwiches made with fresh mozzarella ,fresh tomatoes and a drizzle of olive oil…

Wherever you are spending your summer..make sure you get to enjoy it ..if even for a weekend..a week or whatever you can spare..get to the top of  a mountain the beach..even your backyard and don’t forget to take along something special to eat..a piece of fresh summer fruit..a freshly made pannini..delicious..not complicated..

After all, it is easy to make delicious and uncomplicatd things with the fresh produce Mother Nature gives us in the summer.

One of my favorite things to make in the summer is simple Pizza Margherita using fresh tomatoes and fresh basil and it’s  great hot, warm or even cold for a picnic lunch..or bring it to the office and pretend you are on a picnic.

Pizza Margherita

Ingredients:

2 Tbs. extra virgin olive oil

1/2 lb. tomatoes, crushed

1/2 tsp. salt

Enough dough to make a pizza pie about 12″ around and roughly 1/8 – ¼ inches thick (most bread machines have a pizza dough setting).

6 oz. fresh mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

1. Let olive oil, tomatoes, and salt marinate in bowl while making the dough.

2. Flatten dough out with hands and lightly rub with some olive oil. Remember to flatten the dough evenly and thinly to ensure it will rise appropriately

3. Turn the edges of the dough up slightly and top with tomatoes and mozzarella, then sprinkle some olive oil on top.

4. Preheat oven to 450F and bake on pizza stone (clay stone) for about 15 minutes or until crust is golden brown and cheese is bubbly.

5. Top pizza with basil leaves after removing it from the oven.

6. Allow pizza to cool, then cut into slices and enjoy.

Join me on July 9th at WHole foods Market, Jenkintown, Pa for the Outdoor Kitchen.  Recipes from The Basic Art of Italian Cooking for the  beach or a picnic. Samples and recipes provided. Call store at 215-481-0800 or email events@marialiberati.com

July 11th- Book signing of The Basic Art of Italian Cooking at the Chestnut  Hill Book Festival in Chestnut Hill, Pa.

July 16th, Whole Foods Market, Annapolis ,Maryland, Picnic in Tuscany cooking Demo. Email events@marialiberati.com for more info

July 18th- Whole FoodsMarket, Fairfax, Virginia, Picnic in Tuscany and wine pairing. Call store or email events@marialiberati.com

Mangia bene, Vivi Bene

http://twitter.com/Marialiberati

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, 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

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

It is kind of ironic that a nice warm soup comes from a place that seems to always be so sunny..yes there is cold weather in Tuscany (this year we did get snow) or maybe it is just the atmosphere that makes it seem so sunny.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school right outside of Orvieto is on the outskirts of Tuscany..and we made a stop there for some aquacotta..perfect for this time of the year..here is a recipe and info on one of my favorite soups.. 

http://www.notecook.com/Soup/How-to-Make-Authentic-Tuscan-Acquacotta.142775

Although mainly thought of for its famous pastas and sauces, Italian cookery is well-rounded including meals of all types for all times of the day. One such lesser known famous food from Italy is acquacotta, or “cooked water”. The amount of different recipes for the soup is innumerable, but the most famous style comes from the Maremma region in Tuscany. It is interesting to see how both the recipe and the soup have changed in the same way over the years.

The Maremma region lies on the western coast of Italy and consists of five areas. In the past, it was populated mostly by farmers, shepherds, and cattle breeders – all of whom contributed to the area’s distinct acquacotta recipe. Today, however, the area is a budding tourist destination because of its scenic landscapes, ancient villages, and, conversely, elite boating ports.

The history of acquacotta goes back a long way. It is a form of stone soup that was shared amongst the farmers and shepherds of the hilly, coastal region. Tradition has it that the eaters would each bring something to put in the soup. This quality makes acquacotta unique in that it is one of the few soups not made from stock, a fact that explains the soup’s name. Acquacotta is a rustic, healthy soup that started among peasant farmers and is now offered in some very high class restaurants.

So, like the region its most famous version is from, acquacotta has evolved over the years, but has maintained its originality.

Acquacotta from Maremma

4 Tablespoons olive oil

4 stalks celery, finely chopped

1 onion, finely chopped

1 pound spinach, torn into big pieces, with thick stems discarded

1 10 oz. can tomatoes, seeds squeezed out

6 cups water

8 eggs (two for thickening, six for poaching)

2 Tablespoons Parmesan cheese, grated

6 thick slices of coarse, dense, grilled bread

Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.

Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.

Pour in six cups of water and bring to a boil.

Reduce heat and let simmer for about an hour.

When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.

*If you will be in the Jenkintown,Pa area on Sunday, Febraury 8th come out to my book signing of The Basic Art of Italian Cooking and  the The Basic Art of Italian Cooking school Valentine’s Day dinner Italian style cooking class. The book signing is at 2, class is at 3PM.Spaces are limited, email us at events@marialiberati.com to register and for more info.

For more great recipes get your copy of the bestselling book at http://www.marialiberati.com or at one of my book signings this month at a Whole Foods Supermarket in Jenkintown, PA, Marlton, NJ, Philadelphia, PA, Princeton, NJ.

The Basic Art of Cooking by Maria Liberati tm will be having cooking classes for the month of February at various Whole Foods Markets in the PA/NJ Area. Will be sharing recipes fro mboth the book and the cooking school in Italy.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto Italy is havign a special taste and tour of Italy that will include cooking classes, vineyard tours, sightseeing of soem of the medivel towns in and around and best of all you will be staying in either the villa La Veranda nestled in the hills of Umbria or the Castello of Sismano suites or Borgo Fontanile. Tour will be September 13-19th, 2009. Spaces are limited,so email us at events@marialiberati for more info nd to register..