Tiramisu..A Light Delight

Anytime is perfect time for this timeless dessert- Tiramisu. It literally means ‘pick me up’ in Italian. And it is truly a pick me up with chocolate and coffee together. It is typically eaten as a snack with an espresso in the afternoon, but also for dessert after a meal.
The original version is really heavy on the calories if you use the ultra creamy mascarpone cheese. Since SPring & Summer are times of the year typical for using light fresh foods- I have created for you here a lighter way to enjoy Tiramisu. I think you will enjoy it just as much and will be happy not to have to burn the extra calories.

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 or 2 packets of artificial sweetener
*powdered cocoa
*1 tsp amaretto or anisette liqueur
*16 ounces of fat free coffee flavored yogurt
*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. Wet each ladyfinger in the coffee mixture for about 2 seconds. Then arrange biscotti-side by side to on a plate.
Place yogurt in bowl, place in liqueur if desired and blend with spoon. 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.

Don’t forget to find more recipes and write to us at www.marialiberati.com
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Crazy for Mozzarella Cheese!

copyright 2009, Maria Liberati
Editor:Kate Hollinger

There is an array of different types of mozzarella cheeses, ranging from mozzarella di bufala (buffalo mozzarella) to mozzarella fior di latte (made from cow’s milk). While these cheeses are all different, they all are spun and then cut in order to be produced properly. This comes from the Italian verb “mozzare” which means, “to cut”. Mozzarella cheese ranges from white to slightly yellow and has high moisture content, which means it usually is consumed in the day it is made and if not, no more than a week after.

Pasta filata is the process that is used to make the cheese. The curds are heated in water to form strings and then these elastic-like curds are stretched, kneaded, and formed into round balls, which typically range from about 80 to 100 grams in size. Sometimes the mozzarella is molded into rolls and filled with items such as sun-dried tomatoes or olives. Pre-shredded mozzarella cheese, which has much lower moisture content, can last for up to six months if stored properly.

Mozzarella is a prized cheese, and because it comes from buffalo, it usually costs a bit more because water buffalo milk is more expensive than cow’s milk. Because of this, nowadays you will also find mozzarella made from cow’s milk. Mozzarella first originates in Naples and even today it is said that the best mozzarella cheese comes from just south of Naples. Mozzarella contains about 40 to 45 percent fat although lower fat versions are available.

Mozzarella cheese may contain a lot of fat, but if made in the authentic artisan way, and eaten in moderation, it is healthier to eat than processed cheeses. But one thing is for sure, it is delicious and goes with a variety of Italian foods. Some love a good pizza with mozzarella while others prefer it with lasagna or even in a nice caprese salad. Sometimes it is best served most simply with some sliced tomatoes and some spices sprinkled on top!

**May 6th 7-9 PM...Join me for a Wine Pairing Dinner on May 6th at Country Creek Winery in Telford, Pa. Included will be the cooking demo for the 4 course authentic Italian sampler dinner from the best selling book The Basic Art of Italian Cooking and I will be pairing the dinner with samples of 4 of wines made at Country Creek. Reservations are limited. $39,95 includes wine sampler dinner ,4 wines, cooking demo, recipes. Call the winery at 215-723-6516 for reservations or email events@marialiberati.com





More on Mozzarella cheese

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
Join me in Italy
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Mother's Day & Market Day

Since Mother’s Day became a national holiday in 1914, tradition suggests that it’s mom’s day off. But a Market Day online survey found that of those families that celebrate Mother’s Day at home, 38 percent of moms will prepare their own family’s Mother’s Day meal this year. The online survey was conducted with more than 945 respondents.

If you think the economy is contributing to the rise in keeping mom in the kitchen to conserve expenses, so far that does not seem to be the case. In fact, 73 percent of respondents indicated that the economy will not affect their Mother’s Day celebration this year at home. However, for the 27 percent who are feeling the economic pinch, 51 percent will not opt for restaurant dining or will go to a less expensive restaurant. This despite the fact that Mother's Day is the busiest day of the year for restaurants.

This is not to say that moms will be doing all the food preparation at home themselves since 34 percent will get help from family members, and 19 percent will enjoy their meal prepared by a spouse.

For moms who do prepare Mother’s Day meals, 42 percent prepare dinner, equal to the 42 percent that prepare a lunch/brunch.

A family-oriented trend is that 46 percent of moms indicated that in the past, their kids helped prepare a special meal for them on Mother’s Day. Of these kid-inspired meals, 62 percent served mom breakfast (45 percent were served in bed). Fourteen percent helped make dinner, while seven percent helped make a cake, cupcake or cookies.

Kid-prepared meals for mom seem to be a newer tradition, since only 39 percent of today’s moms say they prepared a meal for their own mothers. Most impressive, is that 73 percent of spouses or partners either played a very involved role or supervised the production of the meal. A brave 27 percent let their kids manage the entire preparation.

Mother’s Day continues to be a special time for women family members as evidenced by the 56 percent who consider the day a time for the women in their family to bond.





About Market Day

Market Day, the Original Fundraising Food Cooperative®, is the nation’s largest food fundraising company. In addition to its flagship monthly food program, Market Day offers a variety of fundraising options including a gift brochure, restaurant-quality desserts, beverages, cookie dough, and a gourmet food catalog. Market Day is dedicated to providing high quality products at a value, and its consultative approach provides custom fundraising solutions for organizations across the country. Since its inception over 30 years ago Market Day has helped raise more than $450 million for kids and communities. For more information visit www.marketday.com.



Join me on Saturday, March 28th at 11-2 at Citizen's Bank Park in Philadelphia for Gourmet Women & Wine. I will be signing copies of my best selling book The Basic Art of Italian Cooking. Look forward to seeing you then..

Join Me April 4th at Whole Foods in Jenkintown for a book signing and The Basic Art of Italian Cooking Cooking Class-Cooking on A Budget! Email events@marialiberati.com


Mangia Bene, Vivi Bene
Maria
http://twitter.com/marialiberati
http://www.marialiberati.com/blog2

Delicious Wonders of Sicily..

Sicily is famous for many things but the two most delicious things ( In my opinion) are the blood oranges and the cannoli (more on the cannoli later)...

If you have never tasted a blood red orange from Sicily you are really missing out on one of life's wonders. They are worth a trip to Italy just to taste them or savor freshly squeezed juice..nothing like it...it is like eating orange candy..so sweet..and now is the season..

I remember the first few times I had breakfast in a coffee bar here and began seeing the barristas squeezing thes oranges for fresh orange juice during the seaason. I decided to try a 'spremuta' (fresh juice) myself one day and became hooked. When assembling The Basic Art of Italian Cooking Kitchen here in Italy-that was one of our first appliances- a stainless steel orange juice squeezer..so that we could use the fresh juice in many recipes.

Everyone seems to be praising them and their virtues...

Here is a recipe to try, if you can't get the blood oranges of Sicily- navel oranges should do.. (certainly won't be the same but can be an acceptable substitute)

Braised lettuce with Oranges
For 4 people

1 head of romaine lettuce (1 pound)

1 can of chick peas

1 tblsp of extra virgin olive oil

2 cloves of garlic

pinch of red hot pepper

4 fresh oranges

fresh coriander

salt and pepper to taste

Peel oranges and cut or break into sections or slices. Keep the juice that comes out of the oranges while cutting, in a glass.

Wash ,dry and chop the lettuce. Place 1/2 tblsp olive oil in saute pan, heat, place in chopped lettuce, pinch of salt, 2 cloves of garlic and pinch of hot red pepper. Place chick peas in food processor with 1 tsp of olive oil, pinch of salt ,reserved orange juice and blend into a cream. Place cream on a flat dish.

Top with braised lettuce and top with orange slices, coriander leaves, drizzle with remaining olive oil adn a pinch of freshly ground black pepper.

Do you have any favorite recipes or foods from Sicily you can share with us..we'd love to hear...

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

Also follow me for more food stories and recipes on http://marialiberati.blogster.com

http://twitter.com/marialiberati

Here is a recipe for a lower calorie verison of the cannoli
http://notecook.com/desserts/pastries/making-italian-cannoli-lower-calorie-
version/#comment-8901

Join me on March 12th at 6-8 PM at the Harleysville Book Shop, 674 Main St, Harleysville, Pa for a special Welcoming Spring Book Signing of The Basic Art of Italian Cooking and a cooking demo. Free and open to the public. For more events go to :
http://www.marialiberati.com/appearances.php

Cooking on A Budget & Using Leftovers

Taking a cue from the 'peasant kitchen' or 'cucina povere' of long ago in Italy, there are many delicious authentic Italian recipes that allow you to creatively use leftovers.
Authentic Italian cooking can be done on a budget- 'quality not quantity'. A good quality product that may cost a little more may end up costing less than a lesser quality product. You will only need to use a little of a high quality product and a lot of a lesser quality one..

Day old bread can be transformed into many yummy delights

Join me Sept 23- October 6th for The Basic Art of Italian Cooking school in Umbria Italy. Stay at the villa, enjoy life sightsee, hands on cooking classes ,wine pairings, vineyard tours and more. (all inclusive (does not include airplane ticket) includes all meals, transport from airport to villa and back, hands on cooking classes, local wines with meals, excursions, vineyard tours, 6 night/7day lodging at villa. Limited to 12 participants. Find more info

More articles and
recipes

Mangia Bene, Vivi Bene,
Maria
http://www.marialiberati.com

Fragrant Rosemary in Your Garden.

Rosemary is one of, if not my favorite fragrant herb. Of all the plants I miss from my garden in Italy- it is my organic rosemary that I miss the most. It is the herb that adds most flavor to many of my dishes.
Tuscan roasted potatoes and bean soups cooked in terracotta pots with small branches from my rosemary plant are all flavorful memories of our kitchen there.

Here are some tips on growing your rosemary indoors here while the temperatures dip..
Once the fall is over and temperatures begin to dip to 30 degrees or less, it is time to bring your plant indoors.

Successfully growing rosemary indoors requires good sunlight-the more the better- and ideally southern expoure.
If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light. And if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Sometimes indoor plants develop mildew because of a lack of air circulation. If this happens, run a small fan 3-4 hrs a day.
When rosemary is planted outdoors, insects aren't a problem. But inside spider mites are more likely to cause trouble. If this happens, wash plant with an all natural insecticide soap until plant is healthy. Rosemary grows best at cool indoor temperatures, around 60 degrees

Hope you have good luck with your rosemary plant!
Look through the recipes and find something to add your rosemary to and create flavorful memories

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

For more recipes and articles Check out Recipes & Articles

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..



http://marialiberati.com/blog2/?page_id=542

Cooking is All About the Basics

http://www.nj.com/homegarden/entertaining/index.ssf/2009/02/the_parsimonious_pantry_top_ch.html

Italian Food in the Movies

My favorite two subjects. I will be speaking on these two subjects today. Just think of it ..Food at an Italian family household is.....well something that can't be described unless you are part of an Italian family..how the food is the star of the household meal.
So if you aren't part of an Italian family or have never eaten at a large Italian family gathering..best alternative is to go to the movies...a film that prtrays an Italian or an Italian American family will almost always havea scene that incldues food as the star..
Here is part of my speech on Italian Food & the Cinema..
http://tinyurl.com/c4mbrx
Enjoy..
Join me at Whole Foods Markets Feb 18th- Marlton, NJ and Feb 19th at Philadelphia,Feb 26th, Princeton, NJ for a book signing and The Basic Art of Italian Cooking by Maria Liberati tm cooking school classes. Call Sue at 215-660-5045 to register or email events@marialiberati.com

And if you would really like to Experience Italy join me at the villa where The Basic Art of Italian Cooking by Maria Liberati tm Cooking School is. We only open up the villa a few tiems a year for gusets. And you can enjoy the next with me..Sept 23-Oct 6th, includes 6 nights 7days stay at the villa, cooking classes, Local vineyard tours, local food producers, sightseeing and La Dolce Vita lounging around at the villa in the hills of Umbria. For more info email us at events@marialiberati.com
Mangia Bene, Vivi Bene
Maria

Buona San Valentino..

Happy San Valentino! Keep the spirit of this day alive by celebrating love..for everyone..
If you'd like to make a special dinner,here is my suggestion for a luscious seafood risotto with Orvieto classico
http://www.marialiberati.com/blog2
For a simple dessert-a scoop of chocolate or vanilla gelato or ice cream in a glass of champagne or Spumante..
See Valentine's Day around the world

Dark chocolate..(not milk chocolate)with at least 70% cocoa gives you the healthy benefits of eating chocolate -a delicious aphrodisiac.

Keep the dinner Simple & Sweet!!
Join me for two The Basic Art of Italian Cooking by Maria Liberati tm Cooking school events at Whole Foods in Marlton, NJ on February 18th at 6 PM for a class on pasta nd their sauces and a book signing and/or Whole Foods in Philadelphia on February 19th at 6 PM for a book signing and cooking class on 'Cooking on A Budget" the Basic Art of Italian Cooking way..

If you'd like to hone your cooking skills in Italy stay at our villa in Umbria for 7 days, cook with me, visit local vineyards, artisan producing food purveyors, sightsee, and enjoy La Dolce Vita in the hills of Umbria! For more info email us at :
events@marialiberati.com to register or for more info.Dates are Sept 23-Oct 6th.Only 12 spots are available so hurry and reserve your place!!

Gelato..oohh soo cold

Yes it is still winter and cold temps almost everywhere but what could be more delicious than a scoop of gelato. And more of an experience if you can have your scoop at one of the elegant coffee bars in the center of Rome,Italy...
Hers is a luscious way to combine the flavor of coffee in gelato and for more on gelato go to http://www.marialiberati.com/blog2

Gelato Al Caffe
*2 cups cream
*2 cups coffee
*3/4 cup sugar
*pinch of salt

Place in a saucepan the cream, coffee and salt. Place over low heat and bring to a boil. Remove from heat when it begins to boil.Add in sugar and let dissolve and mix in well.
Place mixture in the refrigerator. When cool place in ice cream or gelato maker and follow instructions.

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy Sept 26th -October 3rd. Enjoy La Dolce Vita at the villa or the castle..
Enjoy 4 cooking classes, tours to local wineries and olive groves,sightseing and more all while relaxing at the villa or luxury suites at a nearby castle. For mroe 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

Always be Ready..to Open a Bottle of Wine in Orvieto..

One of my favorite winebars is in Orvieto (region of Umbria)-La Champagneria. You will find this in Piazza Marconi (principal piazza in Orvieto). Ask for GianLuca and Velia. GianLuca is very knowledgeable about wines and liqueurs from all over the world and the antipasti that Velia whips up to go with the drinks are heavenly. Grab a table outside under the stars (if not too cold out) and you will have a splendid view of the whole piazza. If you are not knowledgeable about wines, tell Gian Luca the taste you are looking for and he will make a perfect choice and tell you all about your beverage. Gian Luca is a true artist and is so passionate about being a sommelier that he told us that he always carries something that can open a bottle of wine in his backpocket- Gian Luca told me "you neer know when you will have the opporutnity to experience a great bottle of wine or champagne and you must always be ready. I even have one on my nightstand in my bedroom." A true artist..kind of like Stradivarius who used to sleep with is violin..
This is one of our stops for our The Basic Art of Italian Cooking by Maria Liberati tm Cooking Shcool in Italy coming in fall 2009. email us at events@marialiberati.com fpr more info and to register..it will be an experience to remember..
Cooking School Dates:
The Basic Art of Italian Cooking by Maria Liberati tm COoking School will be presenting a class on preparing a 4 course authentic Valentine's Day Italian dinner at Whole Foods Market in Jenkintown, Pa on Feb 8th at 2 PM. Join me for the class and a book signing before class. To register email us at events@marialiberati.com


The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy will take place Sept 13-19th at Borgo Fontanile in Orvieto Italy. Join us for week of cooking classes with organic fresh produce from the farm, vineyard tours ,wine tastings, To register or for more info email us at events@marialiberati.com

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

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