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.

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

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

Slow Food and eating healthy..

Slow food is really a healthy food concept that originated in Italy and now boasts chapters all over the world. It is what the original Mediterranean diet was based on. It is a concept of cooking food and eating food- slow. So as to promote the use of fresh foods and not processed foods when cooking and also to promote sitting down and taking time to eat your food in a slow manner.
I base most of my recipes on this since they follow the Mediterranean diet.
However, as far as low-cal slow food, here are some points to ponder:
*Slow food is recipes that are made in the original way using the original ingredients. So for instance you would not substitute fat free margarine for olive oil to make the recipe lower in calories. Fat free margarine has a lot of preservatives in it and the concept of slow food also promotes eating food in it’s' most original state. But you can use less olive oil in your recipe if it will still work. When I cook 'tomato sugo' (tomato sauce). I tend to use only a light touch of olive oil-1 tblsp. Most people tend to use 3 and 4 or more. This is not necessary as long as the other ingredients you use are first quality-fresh red ripe sweet tomatoes, fresh basil, fresh onions, and garlic. All the flavors complement one another and should be balanced and not be overdone.
*Slow food also promotes using artisan foods- foods that are literally handmade and not machine made or usually made in smaller production-not mass produced in a factory. So you couldn't use fat free mozzarella in a recipe and still consider it really slow food. You would have to use freshly made mozzarella and cut back the portion size or the amount you are using. You would not use fat free lower cal bread that is probably produced in a factory with loads of preservatives but a freshly made loaf of bread cut in thinner slices.
*Of course fresh fruits and vegetables are part of the slow food regimen and are all lower in calories than processed foods and healthy for you.

It is all about keeping true to the origin of the foods and even true to the traditional recipes that originated in the town the recipe originated from. So if you want to stay true to slow food and have lower cal foods- cut back on the ingredients like olive oil, cheeses and pump up the fruits and /or veggies. However you will be altering the recipes so it will not remain true to its origins. But it will give you a lower cal way to experience a version of it.

*Most cheeses in Italy are not extremely fat laden except for mascarpone which is absolutely delicious but loaded with calories and fat. Parmigiano-Reggiano is actually a naturally low fat cheese and is easier to digest because of the artisan way the milk is produced and the grasses that cows eat that produce the milk for this cheese.

*Also eating foods slower does force you to become fuller and you will generally not eat as much as you would if you ate fast. It also is healthier for digestion, so it does have an indirect effect on losing weight as well. Many diet programs teach you to eat slower.

However, also keep in mind that there have been studies done that show that eating less processed foods makes your metabolism work faster and people that do eat less processed foods burn calories quicker.
The slow food diet is a healthier diet not necessarily a low cal diet but natural foods are lower in calories in general than their processed counterparts.


If you would like more info or recipes, let me know. I have added one that is a lower cal version of Tiramisu. It is based on the classic version but lower in calories. Mascarpone cheese is so heavy in calories and fat that I thought it would be best to enjoy this dessert in a healthier way so I substituted fat free cream cheese and yogurt for the mascarpone cheese.

Tiramisu (light version)
(copyright, 2005,2006,2007, The Basic Art of Italian Cooking, Maria Liberati)

*16 ounce package of savoiardi or ladyfingers
*1 cup espresso coffee with 1 tablespoon sugar
* ¼ cup powdered unsweetened cocoa
*1 tsp amaretto or anisette liqueur
*8 ounces of fat free coffee flavored yogurt
*8 ounces fat free cream cheese
*small piece of dark chocolate (at least 60% cocoa)

Place espresso coffee with 1 tblsp of sugar or 2 packets of artificial sweetener in shallow bowl. Dip each ladyfinger in the coffee mixture for about 2 seconds. Then arrange biscotti-side by side to on a plate.
Place yogurt and cream cheese in bowl and whip together till well belndedwith hand mixer. Blend in liqueur.. Spread about 3/4 of yogurt mixture on top of ladyfingers. Repeat again and top with ladyfingers and then top with remaining yogurt mixture. Place in refrigerator for at least one hour. Right before serving, dust with powdered cocoa and shave some dark chocolate on top.

And of course for more recipes go to http://www.marialiberati.com/ and purhcase your copy of the bestselling book The Basic Art of Italian Cooking by Maria Liberati. You will receive $5 off the retail price and free shipping and handling..

Ciao for now..

Maria

http://www.marialiberati.com/

http://www.marilaiberati.com/blog2

Oranges to Your Health....

Here in Italy we are getting ready for the Appointment with Oranges for your Health (L’Appuntamento con L’arance della Salute). This is held every January 26th to emphasize the health benefits of eating oranges, but not just any oranges these are the ones that are produced this time of year in Sicily.
I have been enjoying their benefits for over a month now, it is hard to have a day go by without eating an orange or two-so sweet and luscious.
But these oranges are rich in antioxidants, thanks to their vitamin C content which is 40% higher than the other citrus fruits. But their benefits don’t stop there- they help fight free radicals, are also rich in vitamins A and B and flavonoids- all the substances necessary to maintain your immune system.
In celebration of these wonderful little packages of delight, the association for prevention of cancer here in Italy jointly will be offering cases for sale in all the piazzas in Italy. A percentage of the profits go to the Cancer Society here in Italy.
And as the Cancer Society reminds us that colorful fruits and vegetables provide many health benefits and the health benefits are doubled when you eat different fruits and/or vegetables together.
If you can get your hands on an orange from Sicily it may be well worth a try. But you can use any orange for the recipe below; by the way another ingredient with many anti-aging properties is also included-sardines....
Hope you enjoy it, this will be today’s ‘pranzo’ (lunch)
Orange & Sardine
2 lbs of fresh sardines, cleaned
½ cup of green olives, pitted
2 tblsps of pinoli nuts
1 large organic lemon
2 oranges
1 small dried hot pepper
2 tblsps of extra virgin olive oil
½ cup plain bread crumbs
1 small handful of fresh Parsley (leaves only no stems)
Pinch of salt
In a small food processor or chopper place olives, pinoli nuts and half of small handful fresh parsley, hot pepper. Chop finely.
Cut lemon into thin slices.
Drizzle olive oil to coat the bottom of round pie pan.
Place one layer of cleaned sardines, pinch of salt, remaining parsley chopped finely, cover this with thin lemon slices. Repeat with another layer of sardines, but cover this layer with juice of one orange, then drizzle 1 tbsp olive oil and top with the bread crumb mixture.
Place in 375 degree oven for 30 minutes.
Let cool before serving. Cut second orange into slices and serve with orange slices as decorations. If you would like more recipes from Italy in the winter go to:
http://www.trifter.com/Europe/Italy/Winter-in-Italy-with-Winter-Recipes.66858
http://www.trifter.com/Europe/Italy/Friuli-Venezia-Giulia-The-Overlooked-Region-Of-Italy.60609
http://www.gomestic.com/Cooking/Traditional-Italian-Feast-of-the-Seven-Fishes.58592

http://www.notecook.com/Bread/Panettone-for-Christmas.57131

Check out my new blog at:
http://mediterraneandiet-healthy.blogspot.com/
Get your copy of the best selling book The Basic Art of Italian Cooking http://www.marialiberati.com and get $5 off retail price and free shipping.

The Basic Art of the bubbly....

Now that the holiday seasons are upon us cocktail parties and feasts surround us. While food is one of the most important ingredients to these events and the cocktails and even those wine pairings with food are fun and festive- did you know that those imported mineral waters can also be paired with foods and courses.

Water tastings and pairings have become as important as the wine tastings in Itally. Many fine dining places have not only wine menus but also water menus.

So, if you would like to add an interesting touch to your holiday event- add in water tasting or pairing with imported mineral waters- certainly a healthy touch to any meal.
And while in the US we may think of water as all virtually the same- in Europe- waters come from many different mineral springs. The quality and quantity and types of minerals depend on the spring that the waters come from. They do have many different qualities and health benefits and are even prescribed for various ailments.
But also many of the waters- especially the ones that are naturally carbonated do really aid in digestion. So while you may want to drink a plain (uncorroborated water) to quench your thirst- if you are enjoying a heavy meal -you might want to consider adding a few glasses of mineral water between courses this holiday season.
To practice the fine art of water tasting this season, here are some tips for your holiday table;
*Place two water glasses at each place setting- one for non-carbonated and one for naturally carbonated water.
*To really appreciate the fine art of mineral water-serve naturally carbonated imported waters. These waters were carbonated naturally by the springs they come from. Serving plain soda water that has been carbonated by a factory is not the same thing.

*Serve the naturally carbonated mineral water chilled to a temperature of about 45 degrees. Serve non-carbonated water chilled to about 50 degrees.

* Do not add ice cubes to the water-this will diminish the true flavor of the mineral water. chill the water itself.
*Encourage your guests to drink the naturally carbonated mineral water between courses during your meal, this will naturally aid in digestion.
This is another healthy addition to any meal or party and no calories either!!

Atlantic City Wine and Food Festival

Contact: Giovanna Carispat, publicity
primamediapublicity@yahoo.com
art of living, PrimaMedia,Inc
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Slow life, slow pace, slow food…

(10/04/07)) According to Cooking Light Magazine (Octber 2007) one of the biggest top trends in foods and eating is ‘slow food’. This refers to doing everything in a slower and healthier way- slow shopping for your foods in the locally grown produce and farmers markets. Slow cooking of fresh natural foods, slow eating-sitting down to enjoy a freshly prepared meal with family and friends.

What could define slow food more than the thought of sitting down to an authentic Italian meal at a rustic villa in the mountains of Italy? Celebrity Chef- Maria Liberati defines this slow style of food in her book and now a trademarked method of cooking The Basic Art of Italian Cooking by Maria Liberati tm.

Risotto parmigiana, Macedonia de frutta, linguine alla vongole, fresh gnocchi with tomato sugo- all coupled with the charming and sometimes romantic stories that help to create an authentic Italian atmosphere. All the ingredients used to create The Basic Art of Italian Cooking, published by art of living ,PrimaMedia,Inc. More info can be found at http://www.marialiberati.com

This charming recipe novel has been a bestseller and has delighted audiences with not only Ms. Liberati’s recipes but tales of her life in her villa in the mountains of Italy.

Ms. Liberati will be bringing her style and The Basic Art of Italian Cooking to the Atlantic City Food and Wine Festival in Atlantic City, NJ on Oct 13-14th. This year she is featured as the only celebrity females chef and is included in a roster of many other celebrity chefs including the food network’s Iron Chef himself. Maria will be on stage on Saturday Oct 13 from 1-2 PM and signing copies of her book throughout the weekend.

The Atlantic City Wine and Food Festival is at the Atlantic City Convention Center, Atlantic City, NJ on Oct 12, 13, 14. from 11 am -5 pm. Tickets are available at the door, $17 for general admission. For more info go to www.gourmet-shows.com or http://www.marialiberati.com or call 1-800-581-9020 x100

Portions of proceeds of book sales go to Gilda’s Club www.gildasclubnyc.or