Perugia,Italy..a Sweet City....

The Basic Art of Italian Cooking by Maria Liberati tm cooking school held in a beautiful resort near Orvieto Italy..recently took some of our participants on a tour of the medieval city of Perugia..the city well known for it's chocolate and many other treats. Follow our visit to Perugia here:

http://www.gomestic.com/Cooking/Perugia-Italy-and-Its-Sweet-Treats.126185

and here is a recipe of one of their traditional sweet treats:

Ciarimicola
Ingredients:

1 lb flour
3 egg yolk
½ cup butter
1 cup sugar
Lemon peel of ½ lemon
2 egg whites
¼ cup alchermes liqueur
1 packet yeast
Multi colored sprinkles
Grate lemon peel. Place flour, sugar. ¼ cup softened butter, lemon peel. Blend well. Add in alchermes and blend in. Dissolve yeast in 1 cup of warm water, add into dough. Blend into a smooth dough.

Form the dough into a ring. Place on a pan that has been buttered an dusted with flour. Bake for 40 minutes. Beat egg whites into stiff peaks. Remove ring from oven. Place whipped egg whites on top. Bake for another 2 minutes. Remove from oven, cool and sprinkle with colored sprinkles.

Don't forget to follow ouradventures in The Basic Art of Italian Cooking kitchen here in Italy at httpp://www.marialiberati.com/blog2
and http://twitter.com/marialiberati


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

Join our cooking classes in Italy or in the US. To register or get more info email us at events@marialiberati.com
Here is more info
In the US-The Basic Art of Italian Cooking by Maria Liberati tm cooking school will be at various Whole Foods Markets in the US starting in February:
Feb 8-Jenkintown, Pa Whole Foods Markets
Feb 18-Whole Foods Market, Marlton, NJ
Feb 19=Whole Foods Markets, Philadelphia,Pa
Feb 26-Whole foods Markets, Princeton, NJ

Mangia Bene,Vivi Bene
Maria

My Weekend with Pizza

This weekend we filled The Basic Art of Italian Cooking Kitchen here in Italy with the smell of pizza..follow our adventures here at http://www.marialiberati.com/blog2 and find many more tips on pizza making at http://tinyurl.com/djd29w

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

Cappuccino this Morning..

Join me in my morning cappuccino at home...

http://tinyurl.com/6eaawf

For more recipes go to http;//www.marialiberati.com/blog2

For recipes ,menus,stories about life in a samll mountain town in Italy and more get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Can I offer an Espresso??

So polite that sounds but usually that is often heard in many coffee bars here in Italy..someone may also be doing your health a big favor by offering a coffee.
My research has been telling me that there are findings about the health qualities of coffee.
The aroma of coffee according to a US Study is an elixir against cancer. In fact this study done in San Francisco found that there are over 300 anti-oxidants in the smell of coffee.
Moderate consumption of coffee also helps negate the efffects of depression and it was even found to help keep the arteries from not clogging up...
Many of the artists and writers of Europe used coffee for their inspiration and today many literary talents look to coffee for their inspiration.
http://www.trifter.com/Practical-Travel/World-Cuisine/A-Trip-to-Caffe-Greco-in-Rome-Italy.67362

For more great recipes on coffee go to : http://www.marialiberati.com/blog2

Where did Carnevale start & sweet treats....

On my short trip to Venice,besides being overcome by all the beauty..I could not help but wonder what came first Halloween, Mardi Gras, or Carnevale.
Whatever came first..the most important thing-besides the beauty and colors of Carnevale is the food. I have been posting recipes and sightseeing tips and here are more..http://marialiberati.com/blog2/?p=486
Also check out this post at http://www.marialiberati.com/blog2
If you can't visit Venice bring Venice to your kitchen table..

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

Crepes-French or Italian??

Did you ever ponder, or have the time to ponder about the origin of the crepe? Once thought to be French cuisine but little did we know that the French crepe had it;s origins in Italy or from an Italian.
Here is more and a recipe as well
http://tinyurl.com/9pnxvw

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

Tastes of Venice & Carnevale

A short trip to Venezia (Venice, Italy) and one can't help but look in amazement at the beauty that surrounds...and then there is Carnevale.
Carnevale is the Venetian version of Mardi Gras. But what is so memorable about Carnevale are the masks and the costumes- so colorful and beautiful..the traditon of wearing the masks and costumes came from the idea that no on knew your true identity when you wore a mask and costume in the sense that everyone was treated equally because no on understood if you were rich or poor from nobility or not
The signs of Carnevale are everywhere this time of the year although most things like masks and costumes can be found any time of the year..it is the most popular festivals of venice and if you can't be there this time of the year, you can at least take a souvenir of it anytime of the year.
After a trip there I am always inspired by some of the tradtional tastes I found, and needless to say this week's cooking in The Basic Art of Italian Cooking Kitchen here in Italy will be all about the traditional dishes of Venice.
From Baicoli to Rise e Bisi to Ciccheti
Bring a taste of Venice to your home kitchen without having to go there and cook along with us at http://www.marialiberati.com/blog2 for all the recipe and sightseeing tips.
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

Barolo & its' Regal Wines

Copyright, 2008, Maria Liberati
The Basic Art of Italian Cooking by Maria Liberati tm
http://www.marialiberati.com
http://www.marialiberati.com/blog2


From the province of Cuneo in Italy's Piedmont region comes what is sometimes called "The wine of kings and the king of wines." Barolo, named after a tiny town in the middle of the growing zone, is a thick, red wine and is one of the most collected wines in Italy.

Rarely can famous wines be traced back to their exact origins because many have been produced for centuries. In the grand scheme of things, Barolo is a fairly new wine.  Though it was present during the Middle Ages and was enjoyed by Louis XIV, its era of greatness dates back to merely the 1800s, when the Marchesa Giulietta Colbert Falletti decided to start making wine from Nebbiolo grapes. Barolo is produced primarily from these grapes.

These days, only about 3,000 acres of Nebbiolo are being cultivated in the region, which means that Barolo, though in high demand, is in short supply For the perfect Barolo, a certain type of soil is necessary. Oddly, the hills of the growing zone are split between two types of soil, which result in mild variations in flavor.The "left hills" produce a fruitier, longer lasting wine, whereas the "right hills" wine has a more composed taste that should be enjoyed more quickly.

The scent of Barolo is reminiscent of cherry blossoms and the color is a light ruby red that becomes somewhat 'orangey' with age. Age is very important when it comes to Barolo and DOCG regulations state that the wine must be aged at least three years before it can be sold.  To become a coveted Barolo Riserva, a bottle of this wine must age at least 5 years. These are just the stated minimums, though, as Barolo is often enjoyed when aged over 10 years.

This wine is at its best when paired with a meal. Be sure, though, to let it aerate.
For more great recipes, tips get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.comFor more on recipes and daily posts from The Basic Art of Italian Cooking kitchen here in Italy go to http://www.marialiberati.com/blog2

Sacher Torte

You can see more on our adventures in The Basic Art of Italian Cooking Kitchen here in Italy on assembling a Sacher Torte at http://www.marialiberati.com/blog2

And for this months digital magazine go to
http://tinyurl.com/98xbtf

Bruschetta old & new..

Did you know that Bruschetta goes far back to the days of cucina povere (poor people's kitchen) in Italy. It was a way of making use of day old bread. Today bruschetta is served in many resturants but not considered 'cucina povere'..served in many as a gourmet dish.

But I know many think of bruschetta as having a tomato and basil topping..but the toppings can be different and varied.
Here is my recipe for bruschetta made with tofu and zucchini flowers:

Bruschetta with Tofu and Zucchini Flowers

*15 minutes to prepare
*7 minutes cooking time
*300 calories per portion
*Easy

For 4 people
*1 loaf of crusty Italian bread or a baguette with sesame seeds on top (8 slices)
*10 ounces of fresh tofu- firm
*10 zucchini flowers
*1 clove garlic
*the grated peel of 1 lemon
*4 ounces arugula
*1 tsp thyme
*1 tblsp fresh basil chopped
*2 tblsps soy sauce
*1 tblsp Balsamic vinegar
*3 tblsps extra virgin olive oil for marinade
*2 tsps extra virgin olive oil to sautee zucchini flowers
*dash of pepper

Make a marinade by mixing together 3 tblsps olive oil, 1 tblsp balsamic vinegar, and 2 tblsps soy sauce.
Place in marinade the garlic clove, chaopped basil and chopped thyme, grated lemon peel, tofu cut into cubes, let marinade for 1 hour.

Cut 8 slices from bread and place in oven (350 degrees) to toast for 5 minutes per side. Open the zucchini flowers, remove the pistols inside and the stem. Wash the flowers very gently. Saute in 2 tsps of olive oil in a saute pan. Saute for 3 minutes.

Remove garlic from marinade. Wash and dry arugula. Distribute arugula on 8 slices of bread, then top with tofu mix and lastly top with zucchini flowers. Dress with the liquid from the marinade and a pinch of salt and pepper. Serve

TO see more about the adventures at The Basic Art of Italian Cooking kitchen in Italy and our making of a Sacher Torte go to http://www.marialiberati.com/blog2

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

The Basic Art of Italian Cooking January 2009

Get your digital issue of The Basic Art of Italian Cooking magazine for January 2009 at http://tinyurl.com/98xbtf

The Basic Art of Wine

Wine was perfected by the Romans for use as a military strategy and today we enjoy the fruits of their labor. But to really enjoy wine the way it was meant to be you should follow the basic rules of wine etiquette.
There are a few basic strategies developed by enologists to educate consumers on how to enjoy fine wines with their meals.
We have been presenting many wine pairing programs at The Basic Art of Italian Cooking by Maria Liberati tm cooking programs here in Italy. I wanted to share some of the tips we use in the program.You can find them at:
http://www.marialiberati.com/blog2For more great recipes getyour copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

A Sunny Day in Umbria..

Doctors at this time of the year are usually telling people that suffer from some sort of seasonal depression to use the sun and lights as a form of therapy and I am sure they know well. But if I had a depression because of the absence of sunlight, my prescription would be to go to Umbria, Italy..
The sun and mild January weather are perfect to cure most anyone out of a depression.
My cooking program in Umbria this weekend was filled with non-stop cooking and touring ,however, we also got to enjoy a day of walking and relaxed sightseeing of the Umbrian hills ,a nature reserve, splendid views of the medieval towns nearby and I can't forget the Umbrian sun..not far from Tuscany so I can understand why a whole book could be written about that part of Italy..
When the sun is shining there it does more than just provide light. The sun illuminates a painting that is the living scenery that you are part of while there..the rollling hills ,the olive trees, the verdant green, the trees lined up so perfectly.
Here is more on my trip to Umbria..recipes included
http://www.marialiberati.com/blog2

Orvieto and Minestra di Farro

recipes from Orvieto and Minestra di Farro..take a look at http://www.marialiberati.com/blog2

Cooking in Orvieto

Today I am in Umbria, Italy in the charming little town of Baschi for our The Basic Art of Italian Cooking School a a beauiful farm resort righ outside of Orvieto. Unfortunately, I am not able to post much here today, but you can keep up with us here with recipes ,photos and more at:
http:www.marialiberati.com

Carnevale.... Approaching

Here in Italy we have finished with many Holidays and getting reaady for another round that will begin in February with Carnevale. Here are some special treats we have been working on at The Basic Art of Italian Cooking Kitchen in Italy:
http://www.marialberati.com/blog2

http://www.notecook.com/Desserts/Ultra-Delicious-Treats-of-Venice-for-Carnevale.280755
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

Memories of 'La Befana' or the Epiphany...

I can remember 'Little Christmas' with my nonni (grandparents) in the South Philadlephia neighborhhod that they lived in.. I knew they called it Little Christmas. Even though all my friends would take down their Christmas trees right after New Years' Day.. we had to leave our Christmas decorations up until January 6th. We would even go to Mass on January 6th for this 'Little Christmas'.
We would celebrate sometimes with a special dinner but I never really understood where this holiday of 'Little Christmas' came from.
Many years have passed and now that I call Italy my second home I understand what Little Christmas means. It is really the feast of La Befana that they were celebrating, the Epiphany. The last official day of the Christmas Holidays and about now I am ready for the Holidays to end here in Italy..what seemed like two solid weeks of non-stop eating will finally be coming to an end.

La Befana is the good Christmas witch who although tied to the Christian feast of Christmas also has pagan orgins.
She comes to good boys and girls on January 6th because that is when the 3 Wise Men brought gifts to the baby Jesus. She delivers gifts flying around on her broom.

But the pagans knew La Befana as a manifestation of Mother Nature. She was what Mother Nature became for winter solstice,an old witch and marked the end of this winter and the new beginning of the new sun. She was something that was old and the new weather would soon begin..and she was ready to be reborn with a new life and get rid of all of her wrinkles. But before she could be reborn into this new life she had to leave sweets and fruits so that the seeds of the fruits could be planted for the new year.
Today, as every holiday has become commercial,even in Italy-she only represents another holiday to receive and give gifts with most of La Befana's meaning and spirit forgotten about.

But no matter what religion you believe in, you can capture the original meaning of La Befana in your heart and make January 6th a day to think of new beginnings, the Spring that will come soon and the new weather it will bring and new beginnings that the New Year brings. She (La Befana) can bring you new beginnings and a way to get rid of the worn out things in your life to make room for the new,fresh possibilities.

As we say here in Italy "Buona Befana" for more thoughts and recipes on La Befana go to http://www.marialiberati.com/blog2
For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

A Recipe a Day..

While working in The Basic Art of Italian Cooking Kitchen here in Italy we are working on a new recipe a day.. Todays' recipe is inspired by tartufi (truffles) the mysterious 'fungus'. Tartufi (truffles) are abundant in many regions of Italy certain times of the year.
It has become almost a tradition to leave tartufi in my kitchen as a present ..and what a wonderful present. In Abruzzo here, many people have dogs that hunt for truffles and they leave an extra one or two for me so that I find them in The Basic Art of Italian Cooking Kitchen waiting to be used in a special recipe.

Today's special dish:
Risotto with Tartufi & Oysters..You can find it here (titled 'Tartufi, food of the Gods'):
http://www.marialiberati.com/blog2

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

New Year's Day in Italy or PLEASE STOP FEEDING ME!

New Year's Day started off with a real bang from the fireworks in the piazza at 12 midnight and and lots of food ..of course!! You know I am in Italy. New Year's Eve began with one dinner of (for good luck) lentil soup, frittata di carciofi (Italian omelette made with artichokes), stuffed zucchini and peppers, prosciutto, fresh mozzarella, fresh fruits and panettone.
The second dinner began at midnight.. it was a buffet not to be believed.. from lasagne, to roased vegetables and roasted chicken to any seasonal fresh fruits to panettone, pan d'oro and torrone but some wonderful Christmas specialties local to this region-Abruzzo- ferratelle or you may know them as pizzelle and sbriciolana (a cake I had heard about and never tasted). The top has cake crumbs on it that are arranged like bits of wool and the name sbriciolana means 'bits of wool'. Then of course champagne,prosecco, braccheto d'acqui...all popped opened up at 12 midnight..
Check back soon for a recipe for sbriciolana, it is now one of my favorite cakes..

The economy & its' problems have hit somewhat here in Italy too. Less people opted to go to organized dinners in expensive restaurants.This year was marked by dinners held in small neighborhood halls and family homes and the buffet courses were all home cooked..but no one really noticed the economy with all the delicious food to be had..as I looked around I realized that even if for one night we all felt rich!-With all this exceptional food, excellent wines & champagne ,great friends and family around...how could one help but not feel rich..Rich with good friends and family and thankful to have great food that we could all share with each other.
And today we have so many of these riches to enjoy for New Year's Day dinner..
Although I will be glad the long week of festa is over, I feel like screaming to anyone that will listen at the many hosted dinner events....PLEASE STOP FEEDING ME!! I can't eat anymore!
But then that artisan chocolate torrone is set out in front of me and I am under its' spell..