{"id":5698,"date":"2013-10-04T17:20:41","date_gmt":"2013-10-05T00:20:41","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=5698"},"modified":"2013-10-04T17:20:41","modified_gmt":"2013-10-05T00:20:41","slug":"a-bruschetta-italian-cuisine-and-savour-ing-seattle-win-tickets-to-foodie","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2013\/10\/04\/a-bruschetta-italian-cuisine-and-savour-ing-seattle-win-tickets-to-foodie\/","title":{"rendered":"The Evolution of Italian Cuisine | Bruschetta Filanti Recipe"},"content":{"rendered":"

copyright 2013 Maria Liberati\/Art of Living, PrimaMedia,Inc
\nWhen thinking of\u00a0 Italian cuisine<\/a>,\u00a0 most\u00a0 assume\u00a0 it is all\u00a0 about spaghetti, meatballs\u00a0 and pizza, … but potatoes, tomatoes, bell peppers<\/a>, and maize, introduced in the 18th<\/sup> century, have also played a part\u00a0 in the beginnings of Italian dishes. The roots of Italian cuisine have been traced back to the 4th<\/sup> 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.
\nWhen the new world was discovered in the 18th<\/sup> 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.
\nBefore 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<\/a>. In 1891, he published the first modern cookbook, La Scienza in Cucina e L\u2019arte di Manginar Bene <\/em>(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.
\nAnd from my recent stop in Seattle Washington for a few appearances it looks like Italian cuisine has had a profound effect on this\u00a0 city too\u2026 a true foodie town\u2026
\nThanks to SAVOUR for all their hard work for helping to make my September 26th event a success! thanks to everyone that\u00a0 attended..
\n\"IMG_20130926_221602(3)\"<\/a>
\nSAVOUR Specialty Foods, 2242 NW Market St, Seattle, WA 98107, book signing and sampling,
\n\u00a0 <\/strong>http:\/\/savourspecialtyfoods.com\/<\/a>
\n\"IMG_20130926_223030<\/a>\"IMG_20130926_225635<\/a>
\nHere’s an authentic bruschetta\u00a0 recipe one of the dishes sampled at SAVOUR from The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
\nBruschetta Filanti<\/b>
\n(stringy bruschetta)<\/b>
\n*3 red, ripe\u00a0 tomatoes
\n*4 tablespoons olive oil
\n*pinch of salt and pepper
\n*1\/2 cup giardinera salad
\n*1-16 ounce can tuna packed in olive oil
\n*1 tablespoon of pine nuts
\n*2 tablespoons chopped black olives
\n*1 clove garlic
\n*8 slices crusty Italian bread
\n*8 slices Fontina cheese’
\n*1 tsp oregano
\nWash and dry tomatoes\/ Cut in half, eliminate seeds and liquid and cut into small cubes. Heat oil in pan, add in tomatoes, salt and pepper. Saute for 5 minutes, place heat on low. Add in drained giardinera. Drain tuna, flake and reserve oil, set tuna aside.
\nIn small saute pan toast pine nuts for 3 minutes in nonstick pan. Add flaked tuna, toasted pine nuts and olive into giardinera mixture.
\n<\/a><\/a> Preheat oven to 350 degrees. Peel garlic clove and divide in half. <\/b>Rub both sides of each bread slice with garlic. Place a slice of Fontina cheese on each slice of bread.
\nPlace bread slices on cookie sheet and place under broiler to toast for 1 \u00bd minutes on each side of bread. Place in preheated oven till cheese melts.
\nDistribute giardinera mixture on top of each slice, drizzle with olive oil. Sprinkle with oregano and serve.
\nHope to see you tomorrow-Saturday, October 5th at West Windsor Farmers\u2019 Market in NJ go to\u00a0 http:\/\/www.westwindsorfarmersmarket.org<\/a> for more info on this book reading and cooking demo\u00a0 from my culinary travel book series The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition. The book that won the Gourmand World Awards in Paris.<\/strong><\/em>
\n\"cover<\/a>
\n**WIN<\/strong> 2 TICKETS (worth $40 each) to FOODIE 2013 in Quakertown, PA.<\/a>
\nIf you are a FOODIE and are going to be near Quakertown, PA on October 17th, you want to join us for FOODIE 2013. Win 2 tickets (worth $40 each) by\u00a0 answering this question.
\nIn my first book The Basic Art\u00a0 of Italian Cooking- there is a story about the town that my grandfather and my great grandparents had their vineyard, what is the name of that town?<\/strong>\u00a0 send your answers to info@marialiberati.com
\nFirst correct answer wins the free tickets..Buona Fortuna (good luck!)<\/p>\n","protected":false},"excerpt":{"rendered":"

copyright 2013 Maria Liberati\/Art of Living, PrimaMedia,Inc When thinking of\u00a0 Italian cuisine,\u00a0 most\u00a0 assume\u00a0 it is all\u00a0 about spaghetti, meatballs\u00a0 and pizza, … but potatoes, tomatoes, bell peppers, and maize,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35,40,51,34,11],"tags":[975,1922,1923],"class_list":["post-5698","post","type-post","status-publish","format-standard","hentry","category-food-facts","category-history-of-foods","category-italian-culture","category-italy","category-recipes","tag-celebrity-chef-maria-liberati","tag-foodie-2013","tag-west-windsor-farmers-market"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=5698"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5698\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=5698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=5698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=5698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}