Join Me In Italy on a Mediterranean Cruise

The Mysterious Vatican

Guest Blogger: Dan Rahim
copyright 2011 art of living, PrimaMedia,inc

What is the Vatican?
Many people don’t realize the there is still a monarchy in Rome. But it is not of an Italian King. In fact the monarch at this point is of German descent. But he doesn’t rule Italy, or Even all of Rome for that matter. He rules a small walled of section inside the city. This man is known by many as the Pope.
One of the smallest independent states in the world is Vatican City. There are very few permanent residents. Only the Pope and his officials are actual citizens and the Pope rules the city with an iron fist. This is only a slight exaggeration. The Pope is an elected official, but he still serves as a monarch of the city. The pope does have an assembly of Cardinals, however, to run the day to day operations of the city.
The city is protected mainly by Italy as Italy surrounds it entirely. There are, however, conspicuous guards within the city. They dress in rather old fashioned clothing and are known as the Swiss Guards. These guards are actually only the body guards of the Pope himself, but they function in protection of the city as a whole, but more on the level of police rather than actual military.
But when you think about the Vatican you don’t imagine this small bureaucratic government running a miniature country, you imagine the great cathedrals or the Vatican Museum, one of the world’s most visited Museums. This small government, though, is what makes all the sites accessible and is primarily responsible for the upkeep.
Everything from the Botecelli’s to the Da Vinci’s are kept within the city and maintained. A trip to the Vatican when in Rome is mandatory.

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Saint Anna Di Stazzema-A Pillar of Remembrance

copyright 2010 art of living, PrimaMedia,Inc

Laying on the outskirts of the Apaun Alps, the village of Sant’Anna di Stazzema stands as a pillar of remembrance in Italy. The whole village now stands as a nobly divine memorial of an infamous World War II massacre in early August of 1944.


More than 560 people died in martyrdom at the hands of Nazi soldiers. The people, mostly women, children, and the elderly, were shot point blank in the town square, lined up against a church. The brutality of the attack struck fear, anger, and shock throughout the Italian people.

Today, Sant’Anna di Stazzema is a mended wound on the spine of the mountains, visited by many to see the memorial dedicated to those who lost their lives in the hatred. Although there are long-lasting scars among the family of those murdered, stitches are being threaded as an investigation takes hold. Up until 2004, the Nazi soldiers involved in the genocide of Sant’Anna were remained nameless. Investigations are surfacing, and the disrupted families of those lost are becoming content with the increasing justice.

Although the subject of the Sant’Anna di Stazzema massacre is a thick, horrific subject, tourists visit the village to marinate in its history, and its recovery. The village is making amends and friends of the Germans, as they gradually embrace forgiveness.

The village of Sant’Anna di Stazzema is an illustration of the metamorphosis of past to present, and a mark of Tuscany that will always be the bold mark on the map

Slow Food..Slow Living & a Sunflower Field

Guest Author: Daniel Dorr
copyright 2010, art of living,PrimaMedia,Inc

Imagine sitting down to dinner in the warm Mediterranean air around a table with your extended family for hours, as the sun is setting on a filed of  sunflowers  A waiter comes to fill your already stained red wine glasses, while an accordion player is sounding their last heart throbbing note. This picturesque moment may seem dream-like, but it doesn’t have to be if you know where to go while travelling the Italian Peninsula.




The international Slow Food Movement was started in Italy to preserve this type of dining experience. Since then its recognition has spanned around the globe, and their establishments have even started to arrive in metropolitan areas of the US. Mediterranean life is described as being a much more laid back style of living compared to most Western societies. The organization’s intent was to protect Italy’s dining habits from expanding Western companies, such as McDonalds. To embody their message protestors armed with penne pasta pelted the first Roman fast-food establishment showing their disapproval. Now if you’re not feeling as radical as these food lovers, you can align yourself with their cause by enjoying a meal at a Slow Food restaurant.



The Slow Food manifesto was written to preserve the traditional values of Italian dining – urging people to literally slow down their lifestyles. Who wouldn’t love for your boss to say, ‘take two hours for lunch and relax about that up-coming deadline’? Founder Carlo Petrirni suggests in the official statement, “suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency.” It is a proven anthropological fact that the best time of the day to create meaningful conversation is during a shared meal. Slow Food advocates are intending to prove this.



As well as creating a stimulating, relaxing environment for people to dine they are also very concerned with the type of foods they serve. Slow Food advocates are highly concerned that while food species have begun to be homogenized by agribusinesses that their local strains of vegetables and produce will be left extinct. In order to combat this, slow food restaurateurs have established relationships with environmentally conscious farmers (who use neither pesticides nor growth hormones), also trying to maintain their foot holes in the local produce market.



It’s all too easy while travelling in a new country, or any new place for that matter to fall back into your normal eating habits. You can “grab a quick bite” anywhere in the world, but to really experience a foreign land you must eat like an Egyptian – or however that old saying goes. No matter how many tourist attractions you see you can never really get a feel for a new culture without indulging in local cuisine and restaurants. One of the most prominent restaurateurs in Italy for Slow Food is Fabrio Picchi. His restaurants are world renowned and located in Florence, which I will characterize in my next article in this series, A Slow Stroll from Milano to Palermo.

Mussels & the South of France

copyright 2010 art of living, PrimaMedia,Inc

The thought of a dish of Mussels always brings back my memories of  summer trips to the South of  France, where many restaurants serve them fresh from the sea..the thought of eating a plate of mussels in tomato sauce outside on a warm summer day in the hot summer sun brings me to a special place..  ..and maybe it is anticipation but with Spring just popping by it seems that summer can't be far off...but doesn't have to be summer to enjoy this.... it is from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions


Tagliolini Pasta with Mussels


(Tagliolini are egg noodle pasta traditional to the Region of Emilia-Romagna but are sold all over the world)

½ lb of egg noodles (tagliolini pasta)

1 lb of zucchini

1 ½ pounds fresh mussels

¼ cup chopped onion

1 scallion

6 tablespoons of extra virgin oilive oil

1 handful of fresh basil

1 tablespoon freshly chopped parsley leaves

salt

freshly ground pepper to taste



Chop onion and scallion. Place 2 tablespoons of olive oil in a saute pan.Saute on medium low heat for 5 minutes, do nor brown. Wash and slice zucchini into small sticks. In another saucepan,place in 2 tablespoons of olive oil, warm for 1 minute and place in zucchini, saute for 5 minutes,season with salt and pepper to taste. In another sauce pan place in 1 tablespoon of olive oil, place in washed mussels and chopped parsley. Cover and when mussels have opened their shells, remove from heat. Set aside. Remove mussels from pan and shell. Filter the water from cooking mussels and set aside. Place shelled mussels, cooking water , sauteed zucchini, in saute pan with onion.Saute together for 2-3 minutes. Remove from heat. Place in chopped basil and remaining olive oil. Cover and set aside. Cook noodles. Drain. Place into saute pan with mussels, place over moderate low heat for one minute, toss gently. Serve

Booksigning at Free Library of Philadelphia-April 14

Leftovers Again??

All blogs copyright art of living, PrimaMedia,Inc 2008,2009,2010

What’s for dinner tonight? The answer is simple once you’ve mastered the quickstep approach in meal preparation, transforming tiresome leftovers into rock star dinners. Even if you can’t cook, have fun with it because these ideas are easy enough from start to finish. There’s nothing worse than finally sitting down after a long strenuous workday than to a repeat-offender of last night’s meal. Practically willing it to disappear, those Houdini techniques at dinnertime sometimes fall short due to rushing lifestyles and little time. You certainly don’t have to juggle yet another bag of groceries to achieve creative-greatness in the kitchen. So relax… open the refrigerator, allow its contents to inspire your inner-chef, and reinvent those weary leftovers. Everyone will think you’ve spent the entire day cooking, and only you will be the wiser.




Like many, the thought of food lingering from previous meals stirs visual doldrums that need not be recurring. With gas prices on the rise, ordinary provisions can become extraordinary cuisine without spending another dime at the local supermarket. Growing up, there were certainly times when money was sparse, and the invaluable lesson instilled was always the same, 'waste not want not'. When it comes to leftovers, anyone can present a versatile delicacy of options for turning just about anything into a forgivable next day feast. Sounds strange… but, in most cases, it’s actually true. Need proof? An American culinary staple is and will forever remain the hamburger, and while employing leftovers may seem a difficult task… those burgers can easily become a savory meat sauce for any pasta dish.






Pasta Surprise

Ingredients yield approximately 4 servings depending on ‘leftover’ amounts.

1 16 oz package of durum wheat or whole wheat spaghetti

Leftover hamburgers

1tbsp extra virgin olive oil

2 -16 oz cans plum tomatoes

1 medium tomato, diced

1 tsp freshly chopped parsley

1 tsp freshly chopped oregano

¼ tsp garlic

3 basil leaves, chopped

Salt/pepper (to taste)

Grated Romano cheese (to taste)



Shred hamburger and place in a large skillet, stirring in 1 tbsp extra virgin olive oil to remoisten meat. Cook on medium heat setting for 3-5 minutes or long enough to heat. Add plum tomatoes and diced tomatoes while blending in herbs/seasonings to enhance flavor. (This easy recipe is still ideal no matter what spices you have in your refrigerator and pantry.)



Bring meat sauce to boil then cover and reduce heat to simmer, allowing flavors to meld. Stir occasionally while preparing spaghetti. After draining al dente (firm) noodles. Place spaghetti in saute pan with sauce and toss, place on large serving platter, and sprinkle with grated Romano cheese. Voila, you’ve just reinvented your leftover hamburgers into a delectable Italian dish.

Still hungry?

Be sure to visit http://www.marialiberati.com for more great recipes, and get your copy of, The Basic Art of Italian Cooking, by Maria Liberati.
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The Basic Art of Italian Cooking: Holidays & Special Occasions

Spaghetti alla Carbonara Makes a Comeback

copyright 2009, Maria Liberati

Spaghetti alla Carbonara has made a comeback in popularity. It was one of the dishes that I had not paid too much attention to. However on a recent visit to Italy many people began asking me about this dish and a few people requested learning the recipe at some of the culinary tours I hosted. I was somewhat perplexed, as if , almost out of nowhere, this recipe was experiencing a renaissance of interest. What was the real reason for this?


The 'rebirth' of the popularity of this dish began happening during and after the Presidential elections. And so was my answer uncovered, the newly elected President Barack Obama, began expressing his fondness for this dish to the media while in Italy.. As proud as the Italians are of any of their dishes, it was an honor for them to know that an American President was so fond of one of their dishes and thence began the rebirth of the popularity of this dish. The media would proclaim that even Barack Obama had a fondness for Italian cuisine, especially one of their traditional dishes.



The origins of this recipe are uncertain. There are 3 main theories, one is that it is called 'carbonara' because it was invented by the 'carbonai' the men who worked with carbone (coal). The other is that this dish was invented by a chef who was part of a group known as the 'carbonari' that is the men who fought in the war against the Austrian occupation of Northern Italy and for Italian independence.



The 3rd appears in 1945, when the American soldiers occupied Rome at the end of the Second World War they would ask for a breakfast of 'eggs, bacon and noodles'. They would be served these items separately on a large plate. For convenience sake they began mixing everything together and unknowingly created this dish.



The 4th theory is that it was invented by Ippolito Cavalcanti of Naples in 1837. He wrote a cookbook and it includes a recipe that is very similar.



One thing remains true, many people are passionate about their Spaghetti alla Carbonara. There are a few minor differences in the recipes that exist. Some prefer to add cream, some prefer no cream, some prefer to add more egg yolks and less egg whites, some prefer smoked bacon to regular bacon, some prefer pecorino-romano cheese,others prefer parmigiano-reggiano cheese.

Either way it joins the ranks of one of Italy's delicious artisan dishes.
Stay tuned for a recipe for this wonderfu ldish in one of ny upcoming blog posts

Mangia bene, Vivi Bene,
Maria

http://twitter.com/Marialiberati

Suitcase Full of Flavors

copyright 2009, Maria Liberati

Getting ready for a weekend at the beach. A suitcase full of flavors is what I am preparing...so many tastes and foods to cook with at the sea and I don't want to miss any. So I bring some flavors form home to cook with..organic rosemary from our garden..some golden potatoes grown locally..a few preserving jars in case it rains and I decide to preserve tomatoes
The tomatoes of Francavilla..ugly but are perfect for sugo (sauce).. the fresh fish market near home (at the beach) makes any seafood dish possible..

Menu for the weekend will be pasta asciutta (pasta with a freshly made tomato sauce) served with locally produced Pecorino wine. Linguine allla vongole (spaghetti with clams) tiny sweet clams from our local fish market....and served with a locally produced Trebbiano wine...bruschetta for dinner with locally produced mozzarella, fresh tomatoes, fresh basil..side dish of the potatoes from home roasted with organic rosemary...and a weekend at the beach in the summer always means fresh watermelon for dessert and an evening passeggiata for gelato at our neighborhood gelato bar..can't substitute anything else..

Back to packing..and to make a quick run to our neighborhood forno (oven) to get some locally produced potato bread for a panino to take along for the ride..Not a fan of fast food 'on the road ' places.. A presto enjoy the end of summer weekend......
Get your copy of  the just released....The Basic Art of Holidays & Special Occasions
over 140 recipes ,menus, tips for the Holidays and more...


Mangia Bene, Vivi Bene,


Maria
http://twitter.com/Marialiberati

Spaghetti in Rome

copyright 2009, Maria Liberati
Here is a recipe for one of my favorite pasta dishes..brought to mind because I just enjoyed a dish at one of my favorite restaurants in Rome-
Serve with Chianti wine in recipe, dine al fresco as we did in Rome-for an added touch..


La Matriciana

for 4 people

*1 lb of pasta (spaghetti, bucatini,rigatoni)
½ onion
1 clove of garlic
¼ pound bacon (optional), cut into thin strips
3 tblsps of extra virgin olive oil
½ cup of dry white wine (Chianti)
½ tblsp of white wine vinegar
5-6 leaves of fresh basil
¼ of a dry, hot ,red pepper
a pinch of black pepper
2 lbs of ripe red plum tomatoes
¼ cup of pecorino romano cheese freshly grated

Place olive oil in saute pan and warm, place in bacon and chopped onion, hot red pepper, garlic .Saute until onion begins to become golden. Pour in wine and let liquid evaporate. Then add in the tomatoes that have been fileted (seeds removed) and fresh basil leaves.
Saute on medium heat for approx 20 minutes, stirring frequently.
Cook the pasta till al dente. Drain and place in sauce, toss and place in half of the grated cheese, toss. Serve each portion with a pinch of black pepper and more grated cheese.

Time is Only Ingredient in Short Supply,,,

Even though time is spent at such a slow pace here, it is in short supply. Before I know it it is 1 PM or a Holiday and all stores close down. So if you need any ingredients that you may have forgotten you can't get them until the re-opening of the store which can be in 3 hours or a day or two-depending on time of year and date of year.
Yesterday for instance -the 15th of August and a big Holiday here in Italy. I planned on making a chocolate ricotta cheesecake- so Friday ingredients were purchased-well all ingredients- but the dark chocolate pieces needed to mix into the ricotta. But someone must have chocolate bars-perhaps a coffee bar or small grocery store?
The difficult part was first to find something that was open on the 15th of August. Next did they have chocolate. Found 2 coffee bars that were (surprisingly) open. But they told us that even though they normally carry chocolate bars throughout the year, they don't have them this time of the year for fear that they may melt..

So the chocolate cheesecake would have to wait for one more day and it was a ciambellone classico for dessert. And yes, was able to find a small, local, candy store open today that did have the Dark chocolate bars. And the cheesecake will have to wait until tomorrow. Here is the recipe for the ciambellone and stay tuned for the cheesecake recipe in the next few days.
http://www.marilaiberati.com/blog2

Cucina Povere or Frugal Coooking with style

A little of this ,a little of that..all thsi talk about beign frugal and eating on a budget.. I've been doing that for years but we donlt really call it eating on a budget..it is dishes form 'cucina povere'. The authentic Italian dishes from the peasant kitchens of Italy long ago. Now dishes taht are eaten in some of the finest resturants in the world. Not because their ingredients are so expensive but becasue they are a rarity in today's fast food world-dishes that use only real ingredients and are cooked from scratch..so it is Slow Food.
My dish today.. well when I stopped at the market today to fill up my water containers I couldn't help but notice the produce that had been marked down. Nothing wrong with it, but you have to use these veggies today, not tomorrow. Quick thinking and since I love a great vegetable stew and could make it at a bargain..I grabbed the zucchini, eggplant, an onion, some carrots, some fresh tomatoes..I already have the garlic and olive oil at home. For about $5 I will have vegetable stew for a few days that I can have with brown rice or pasta. Healthy and fresh...
Not only inexpensive but healthy and fresh and great for you too. Oh and donlt forget soem freshly grated parmigiana-reggiano..I'm kind of cheating I still have a large chunk I took home from Italy..1/2 the cost there.. but no need to buy a large quantity buy a small chunk and use it sparingly.. the extra taste is well worth it..

Mangia Bene, Vivi Bene
Maria
*May 2nd- Book signing and wine sampling with Terra Nova wine at the Grand opening of Raya Coiffeur in Haverford, Pa. will include a fashion show by Sonia Rykiel. 8-12 pm

*May 6th- Join me at Country Creek winery in Telford,Pa for a wine smapler dinner. I will be preparing a 4 course authentic Italian dinner and pairing it with wines of COuntry Creek. 4 course sampler dinner, 4 wine samples, cooking demo, recipes incldued, per person $39.95. reservatioins required call 215-723-6516

Join me in Italy for The Basic Art of Italian Cooking School.

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

L'Aquila..A City to Be Remembered

Collemaggio in L'Aquila

copyright, 2009, Maria Liberati
Keep the city and surrounding towns of L'Aquila in your thoughts and prayers. So many were devastated by the earthquake (this week) that destroyed whole towns and much of the city of L' Aquila.. not to mention the many lives that were lost as well. Such a beautiful city that was filled with so many works of art and culinary delights. I am so grateful to have experienced the original city myself before this terrible tragedy struck. In memory of the city, its' people and region of Abruzzo, where I live, here are some of my former blog posts while in L'Aquila;
http://www.marialiberati.com/blog2/?p=341
http://www.marialiberati.com/blog2?p=314
http://www.marialiberati.com/blog2/?p=132

Join me on May 6th at Country Creek Winery., Montgomery County, Pa for a Wine Pairing and Sampler dinner. Call 215-723-6516 or email us at : events@marialiberati.com

Join me for a week long culinary event at The Basic Art of Italian Cooking School and villa from Sept 23 to Oct 6th.

Get your copy of the best selling book The Basic Art of Italian Cooking

Maria
www.marialiberati.com

An Apple A Day.....

 We have all heard the old adage, "An apple a day keeps the doctor away." 
We all know that fruits and vegetables are essential to good health.  There has
been much talk today about the benefits of antioxidants which include everything
from prevention of certain types of diseases as well as the slowing of the aging
process.  However, besides the antioxidant benefits did you know that apples
have been known to protect post-menopausal women from osteoporosis and increase
bone density.  Boron, an ingredient in apples strengths bones.  Also apples have
been found to be instrumental in such diseases  as asthma and alzheimers.  There
are many other benefits as well.  Apples have been proven to lower cholesterol,
help to lower your risk of lung cancer as well as colon, breast and liver
cancer.  Besides that they are a quick and delicious snack.  With  peak apple
season now upon us from September to November now is a great time to pile the
family in the car and set off on your apple picking adventure.  Whether you prefer the do it yourself method or the store bought one I'm sure you'll be happy with the many possibilities this fruit lends itself to.
  With over 7,000 varieties of apples available, yes 7,000, one might be in a
quandry as to which variety to choose.  Golden Delicious, and Paula Red are
considered perfect for applesauce as well as canning.  Braeburn, Gala,
Gravenstein, Rome Beauty and York Imperial are best for baked apples.  Granny
Smith, Jonagold, Macintosh, Northern Spy, Romes and Winesap are considered best
for pies.  Other varieties such as Baldwin, Cortland, Fuji, Gala, Golden
Delicious, Red Delicious, Stayman and York Imperial are best eaten as is. 
For recipes and more go to http://www.gomestic.com/Cooking/Eat-Your-Way-to-Health-with-Apples.309207
Join me this Saturday at WHole Foods Jenkintown, Pa for a book signing and cooking program. Cooking on a Budget with The Basic Art of Italian Cooking. Call the store at 215-481-0800 or for more info email: events@marialiberati.com
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Tartufi (Truffles) Food of the Gods

Copyright 2009, Maria Liberati
Editor: Katrina Rios


If you are in the city of Umbria in Italy (where The Basic Art of Italian Cooking School Programs are held http://www.marialiberati.com/blog2/?page_id=542) try some of their delicious black truffles. Umbria is famous for black truffles, which are a specialty of Italian cuisine. They are the most expensive mushrooms in the world and they can be made many different ways. Some of the best truffles come from Norcia, which is a medieval mountain town. They grow in the surrounding countryside, beneath oak and walnut trees. A good time to visit the town is during February when they hold The Black Truffle (Tartufo) Festival. During the festival you have the opportunity to sample both black and white truffles and learn different ways that they can be made. This festival also attracts local and national food producers that look at the truffles as prized possessions. They know that they can use these truffles in sauces, pasta dishes, or in risotto.
The fascination with truffles goes back to ancient history. The ancients believed that the truffles were the food of the gods. They believed that the truffles had aphrodisiac properties that the mythological god Jupiter used very often. In ancient Roman recipes writers would advise mere mortals to cook the truffles under ash and eat them with honey. When the middle ages came along, the truffles came to become mistrusted because people thought that they were poisonous. The truffle only became highly popular in the last two centuries because of its constant use in the high courts of nobility.
Today the truffles are used in so many different recipes and places they are considered the king of cuisine. Because of their popularity they can be used in a variety of dishes to make the dish even more enjoyable. They are a great way to experiment and to surprise friends and family with your newly found cooking skills.

Join Me at Gourmet Women & Wine on March 28th at Citizens Bank Park in Philadelphia, for more info email: events@marialiberati.com

Get a copy of my best selling book at http://www.marialiberati.com

Slow Food, Slow Living

In the US we call it 'being frugal' but in Italy we call it the Slow Food movement . It is all about appreciating what you have and not wasting anything...a lot of the recipes come from the 'cucina povere' or peasant kitchen of Italy... healthy, authentic foods.
Here is one of my favorite recipes that was invented in Naples during the heyday of the cucina povere..Pizza Margherita
http://www.marialiberati.com/blog 2

Join me at the Gourmet Women & Wine Event on March 28th at Citizens Bank Park in Philadelphia from 11-2. I will be signing copies of my best selling book and sharing stories of my cooking school in Italy and culinary tours. For more info email us at events@marialiberati.com
Mangia Bene, Vivi Bene,
Maria

Raspberries Everywhere & National Nutrition Month

March is National Nutrition Month ..a month to remind us to eat more fresh fruits and veggies, whole grains ,nuts, legumes and delicious, nutritious foods.
The Basic Art of Italian Cooking Kitchen was filled with the scent of the recipe below..thanks to the folks at Driscoll's and their delicious fresh raspberries. The recipe is courtesy of Driscoll's..tried and tasted here...and delizioso!!
Raspberries are an excellent source of antioxidants..so eat them plain or in this recipe but any way you can enjoy them..do so!



Raspberry ­ Orange Muffins
Prep Time: 15 minutes
Bake Time: 20 Minutes
Cool Time: 5 minutes
Makes: 10 Muffins

1 6 ounce package Driscoll¹s Raspberries
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sour cream
1/2 cup packed brown sugar
1/4 cup canola oil
2-3 teaspoons grated orange zest (about 1 orange)
1/4 cup orange juice
1 large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl.
Stir in flour until partially moistened. Add raspberries and stir in gently
until evenly mixed. Do not over-stir.
Divide batter evenly between muffin cups, filling each about 3Ž4 full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent
amount of fat free sour cream or plain low fat yogurt.

For more recipes and articles

April 4 at 11:30- Whole Foods Market, Jenkintown, Pa-Join me for a book signing and Cooking on A Budget with The Basic Art of Italian Cooking Class. Email events@marialiberati.com or call the store at 215-481-0800 to reserve your spot.

Join me Sept 23-Oct 6th at
The Basic Art of Italian Cooking by Maria Liberati Cooking School in Italy.. Experience Italy!! Is 6 nights and 7 days that you will never forget..Filled not only with cooking classes ,but tours to local vineyards, wine tastings, oilve oil tastings, nature walks, a stay at the Villa that houses the school and more. Register with deposit by May 1st and receive $200 off full price. Email us at events@marialiberati.com

Pizza Margherita and More!

Probably the most famous food that ever came to America from Italy is pizza. In various forms, pizza has a long history dating back to the 6th Century B.C. But the style of pizza we know today originated in Naples in 1889. It’s inventor, Raffaele Esposito, a famous pizza chef at the time, called the special style "Pizza Margherita” after Queen Margherita of Italy for whom it was first made. The story goes that Esposito made the pizza with basil, mozzarella, and tomatoes in honor of the green, white, and red colors of the Italian flag.
Since then, the history of the pizza has been the cause for much debate. Some in China still claim erroneously that Marco Polo brought it back from his travels while purists in Italy believe there are only two true styles of pizza – “Marinara” and “Margherita.”
Pizza in Naples today is taken so seriously that there is a True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana) which sets down very specific rules as to how a true Neapolitan pizza must be made.
But, while it is similar in style, the original “Pizza Margherita” was not quite the pizza we know today. It is healthier and fresher. Being that pizzas originated so long ago, there are endless variations of its recipe. And even the three essential ingredients (dough, tomatoes, and cheese) come in numerous tastes and styles. So, instead of being the unwholesome, fast-food lunch that most people consider it, pizza can be suited to anyone’s specific taste and diet. Here is one of my favorite recipes, but for more get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

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.


Experience Italy Cooking School & Villa Stay in Umbria Sept 23- Oct 6th. Join me at the villa in the hills of Umbrai

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The Basic Art of Italian Cooking School in Italy.

I always say that cooking from The Basic Art of Italian Cooking is wonderful but when you cook in Italy you experience the recipes..Join me at the villa that houses the cooking school. Experience Italy for 7 days/6 nights at the villa with hands on cooking classes, vineyard tours, special sightseeing and La Dolce vita while relaxing at your choice of the villa or luxury suites at the Sismano Castle. We are only taking 12 participants with us! This program will be held Sept 23- Oct 6th so hurry and reserve your spot..



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