Italy & Italian Cuisine!

Italian Cuisine

Antonio Carlucci is considered the Godfather of Italian Cuisine

MOF-MOF means Maximum of Flavour- Minimum of Fuss

Sunday Lunches are Sacred because of the Italian philosophy “La Dolce Vita” meaning Life is Sweet!

The food of Southern Italy (is called “Cucina Povera” or poor man’s cooking as the Southern Cooks often must be frugal) relying on the bounty of the Sea along with the harvest from hard scrabble Farms of the warm Mediterranean climate so Southern Italy is home to range of traditional foods

While Northern cooks often favor Fresh Pasta, Southern Cooks have more Rustic Dried Pastas many made in the Abruzzo and Puglia region

Region of Abruzzo is Famous for its Whole Hog (Porchetta)

Region of Lombardy and Emilia Romagna:
Bologna is considered as the Gastronomic Capital of Italy

Tamburini is located in Central part Famous for its Gourmet Culinary Delights & Gifts like Traditional Balsamic Vinegar, Truffle Oil, Dried Porcini Mushrooms, Pickled Aubergines

Butter is preferred here over Olive Oil in most Dishes

Golden Tagiatelle 8 Mm. Wide is the standard Size, Golden Tortellini Pasta

Passatelli:
Flour Parmesan Cheese Nutmeg Egg Mixed with Hands
Piped through a Machine, boil till Al Dente in Chicken Broth
Tomato Sauce Butter Salt Pepper Sugar
Basil Cheese Grated


Parmigiano Reggiano Produzione e Vendita:

Joint effort from the Farmers from Area of Correggio (Reggio Emilia) & the New Mandrio Dairy which has been around since 1948

 

 
Since 700 Years this Cheese is available, one of the best Parmigiano Reggiano is available here which also sells for about $300 a Wheel




Famous Braised Rabbit from Tuscan

Town of Piglio near Rome has a Grape Sagre or “Grape Festival”

Most Popular Italian Street Food is a Porchetta Sandwich (Bread made with Polenta stuffed with Fresh Mustard Greens) along with Wine Tasting

Village of Borgotaro has a Mushroom Sagre or "Mushroom Festival”

Known for its Mushroom Hunting, Porcini Mushrooms, Parmesan Cheese & Slow & Relaxed City Life

Good quality Dry Porcini Mushrooms has White worms which usually feed on only Good ones, also look out for Head for Flavour

Town of Umbria does not have Sea Coast nor shares its border with other Country

Known for its Best Olive Oil, Black Truffle!

Some of the Must Do things on the List here are the Local Olive Oil tasting, Fritata, Mozzarella at the Picnic in an Olive Grove

Towns of Spoleto & Spello
Spoleto's Famous Hand Picked Extra Virgin Olive Oil from Green Olives are produced by 3rd Generation Owner Zefferino Monini who can arrange for Oil Tasting!

Different varieties of EV Olive Oils are the Monini DOP “Umbria” (Vintage Green Full Bodied with Wooden Hints perfect for Grilled Game, Meats & Soups), Monini DOP Val Di Mazara (Yellow Full Bodied with Fruity perfect for Fresh Vegetables & Seasoning), Monini DOP Dauno Gargano (Greenish Yellow Full Bodied with Grassy Medium Fruity Almond after Flavor perfect for Salads, Boiled Vegetables like Potatoes), Monini IGP Toscano (Green Full Bodied Fruity with Almond Artichoke Leaf Flavour perfect for Grilled Game, Meats, Lentils, Soups & Crudites)

EV Monini Frutatto (Green Full Bodied very Fruity slightly Bitter Almond Flavor perfect for Bruschetta, Salads, Raw Vegetables)
EV Monini Originale (Green Full Bodied Well Balanced New Grass notes with Peppery after Taste perfect for most of the Menu like Dressings, Sauce, Roast, Vegetables etc.)
EV Monini Il Pegollio (Green Medium Bodied Light Tasting perfect for Cooking or for Raw use with Fresh Vegetables, Salads, Toasted Bread)
EV Monini Monello (Green Medium Bodied first harvest November Crop of Sicily perfect for the Winter Cuisine)


EV Monini Il Primissimo (meaning “the very First one” from the Monini’s Australian (Hillston in New South Wales) Harvest of the Umbrian varieties Frantoio, Leccino and Pendolino with a Medium intense Fruitiness of Almond-Green Apple along with a Moderate Pungency & a Gentle hint of Bitterness)

EV Monini Organic (Green Medium Bodied Well Balanced perfect for Delicate items like Fish, White Meat, Vegetables etc.)
EV Monini Organic Omega 3 Kosher Certified (Green Medium Bodied Flax Seed & Canola Oil perfect for Pasta Sauce, Vegetable Seasoning, Salads, Fish, Meat) 

The Garlic and Chili for Salad Dressing and Over Boiled Legumes, Spaghetti, Marinated Mussels and Bruschetta

The Rosemary is ideal for Seasoning Roasted and Grilled Meats, Oven-Baked Potatoes, White Pizza and Focaccia

The White Truffle is highly esteemed by Connoisseurs and suitable for Flavoring Bruschetta, White Sauces, Pasta dishes and Roasted Meats

The Porcini Mushroom can be used for Flavoring Risotto, short-cut Pasta and Stewed Meats

Four Peppers Extra Virgin Olive Oil is particularly indicated for Pizza, Stir Fries and Barbacue dishes, is ideal for Zesty Salad Dressing and Marinades

Basil Flavored Extra Virgin Olive Oil is particularly indicated as a Condiment on Bruschetta, Pasta, Salads, Escalopes and Hors d'oeuvres

EV Monini Grapeseed Oil (Yellow Medium Bodied very Delicate & Odorless perfect for Frying)








Famous La Bastiglia Ristorante in a Village 5 Kms from Spello is a Michelin Star Place

Consistenze e Contrasti in Equilibrio about 62 Euros (Capesante, Foie Gras, Frascarelli, Cannelonni di Tegame di Coniglio e Melanzane, Piccione, Souffle di Albicocca)

Amuse Bouche, Scallops, 

   
Menu includes Chick Pea Puree with Mussels, 
Quail with Pistachio Topping on Cannaloni Nutmeg Cucumber
Pasta with Red Pepper


Italian Mostarda is served with Local Provolone Pumpkin, Insalata di Capone Salad, Capon, Ananas Apricot Pears Mostarba

One well known Southern Pastas are Orecchiette, literally “little Ears” made from the Hard Durum Wheat grown in the region

Puglia also is known for its crusty bread, often served with a favorite southern Cheese, Pecorino, made from Salty, Sheep's Milk

In Campania, artisans make Mozarella di Bufalo (Creamy, soft Cheese) using the milk from the water Buffalos that are draft animals on local farms

Peperoncino, red pepper flakes, are a favorite flavoring in southern cuisine- a simple Pasta dish might be dressed with just peppery olive oil, toasted garlic and pepper flakes

Much of the land is rocky and not conducive to raising beef, so farmers raise sheep and goats, producing milk for cheeses

Couscous, a pasta widely used in Moroccan cooking, is produced by small, artisanal producers in Sicily and often celebrated in local food festivals

“Agrodolce” is a cooking technique reflecting the influence of the eastern Mediterranean. Sicilian desserts also reflect Arab influence with their use of dried fruits, Marzipan, Pistachios and Almonds

Ancestors of most Italian Americans are from the South where the dire poverty of southern Italy led to large-scale emigration from regions like Campania, Calabria, and Sicily to the United States.

It follows logically that Italian-American cuisine is mainly derived from the cuisines of southern Italy

Pizza, pastas with tomato sauce, organ meats, and eggplant-based dishes are all common components of both southern Italian and Italian-American cuisine

Southern Italy is a historically poor region, and so the population used what they had available & inexpensive ingredients like capers and olives, hot peppers, garlic, and anchovieso create flavorful and unique dishes

Unlike the Northern pastas from regions such as Emilia-Romagna, Southern Pastas are made without Eggs and from Harder Flour and are often shaped rather than rolled, a chewier pasta like Orecchiette (“little ears”) from Apulia (Puglia) or Conchiglie (shells) from Campania. These less-rich pastas need Heavier Sauces

The most preferred Cheese is Mozzarella di Bufala, which is made here wholly or largely from Buffalo Milk (that is, the milk of the water Buffalo, not that of the American Bison), which has a distinctive taste

Olive oil is produced around the Apennines and in southern Apulia, and is used all over the South

Suitable soil and temperature contribute to an abundance of vegetables and fruits, and many types of herbs are also produced. Eggplant is a major food item, as it grows better in the South than in the North and can be prepared in many different ways; melanzana, the Italian word for Eggplant, derives from mela insana (“noxious Apple”)

Rome:

Modern Roman cuisine is quite simple and much influenced by other regions. Dishes are prepared simply with a few inexpensive ingredients. Antipasti are not elaborate, pasta sauces are quick to prepare, and there is a large variety of vegetables (especially leafy greens)

Fettuccine Alfredo is Pasta al Burro (Pasta with Butter) from Alfredo’s restaurant in Rome

Some other popular Pasta Sauces are Cacio e Pepe (Pecorino Cheese and Pepper), Arrabbiata (Hot Pepper and Tomatoes), Gnocchi alla Romana (Dumplings made of Semolina, Eggs, Milk, Cheese)

Other Pastas have Herbs, such as Lentil Soup flavored with Nepitella (Wild Mint) and Bean Soup (flavored with Rosemary), Minestra de Ceci e Pasta (Soup with Chickpeas and Pasta)

One of the Roman saying goes on to say that, 'It takes four people to make a proper Salad: a Sfor the oil, a Miser for the Vinegar, a wise man for Seasoning, and a Madman for Mixing!)

Panzanella is Bread Salad with Ripe Red Tomatoes Chopped, Cucumbers, sliced Red Onion, Basil, and dressing with Good Aged Balsamic Vinegar

Some Salads are a mix of Greens sometimes called Misticanza, preferably with the addition of Rughetta (also called Rucola/Rocola or in English called Arugula)

Tomatoes, Shredded Carrots, and even Canned Maize (Corn) may be added to Salads

Supplì al Telefono (a Croquette of Rice with Mozzarella Cheese in the middlehen one bites into it the Mozzarella)

Pecorino Romano and Ricotta are the most favored Cheeses

Ricotta is a Soft Sheep's Milk Cheese (mostly prepared inside Wicker baskets)

Rosette (hollow, very crisp rolls) are very characteristic of Rome, as is casareccio, a chewy, peasant-style Bread

Favorite desserts in Rome are fresh fruits, especially Strawberries from Nemi (a town on the outskirts of Rome), or Macedonia (fruit salad)

Many other popular desserts have originated elsewhere, such as Tiramisu (literally, "Pick me up"), made of Mascarpone (a very creamy, soft cheese, typically made from Cow's Milk), Ladyfingers (Savoiardi Biscuits), Coffee, and other ingredients depending on the Regional Recipe!

Torta de la nonna (Cake with Custard & Pine nuts);

Panna Cotta (boiled Cream), served with a variety of toppings, such as Berries, Chocolate, and Caramel;

Profiteroles (mounds of little Cream Puffs drizzled with Chocolate) & Gelato (Ice Cream) in flavors such as Lemon, Coconut, Orange, Pineapple, Frozen and served in a container made of the Skin or shell of its source

Pan Giallo, a Fruit-n-Nut Cake served at Christmas;

Bigne di Giuseppe (fried Doughnuts), filled with Cream/Chocolate eaten for Father's Day;

Maritozzi (Raisin Buns), traditional for Lent

Campania and Naples:

The Campania region, which wraps around the city of Naples, is a major agricultural area that produces the spicy olive oil typical of the region. The region also produces the famed San Marzano tomatoes noted for their thick flesh, ideal for pasta sauces, and rich, dense flavor. Throughout the south, Cherry Tomatoes are often dried in the hot southern sun and cooks also utilize the vegetables grown in the region like the Cauliflower, Celery & Eggplant in pasta dishes and as “Cortorni”, side dishes. The cuisine of Campania and of Naples is rich in vegetables and pasta, often layered in Casserole dishes

A simple Ragù (sauce), mozzarella in Carozza (fried mozzarella sandwich) & Timballi of pasta or rice with eggplant, cheese, and tomato. Desserts like Baba (a cake made of Yeast Dough with Syrup) and Sfogliatelle (means "Little Sheets" of Flaky Pastry wrapped around Sweet items)

The people of Naples were the first to accept the tomato from the New World, at a time when other Europeans believed it to be poisonous. Arguably, Naples's biggest contribution to world cuisine is pizza. Royalty played an important role in the development of pizza

For example, Pizza Margherita reflects the three colors in the Italian flag (Basil for Green, Cheese for White & Tomato for Red)

Naples is most Famous for its Pizza & Music

It is believed that the instruments like Mandolin & Guitar invented here

must try the Basic Napoletana Pizza (Fresh Dough, Tomato Sauce, Cheese, Fresh Basil Sprig)

Crispy Eggplant & Cherry Tomato Salad in Parmesan Crisp:

Big Eggplant cut in Thick Slices & then Cubes, fried in Butter till Crisp

Toss Lettuce, Cherry Tomatoes, Dressing, Seasoning, Herbs & Serve Fresh

Eggplant & Cheese Rolls (Involtini di Melanzane):

Grilled Eggplant Slice, Local Famous Pecorino/Mozzarella Cheese cut in small Cubes, Flat Celery Leaves/Leaf Parsley/Basil Leaves, rolled & Served with EVOO & Dried Oregano

Melanzane Fruit is considered to be an Aphrodisiac properties (Tamsik in nature), forbidden use in India especially for pure Saatvik Diet

Eggplant baked with Mozzarella & Parmesan Cheese (Melanzane Parmigiana):

Fried Eggplant Slice, Tomato Sauce, Mozzarella Cubes & Parmesan Cheese Grated, Fresh Basil hand Torn, another slice of Fried Eggplant

Bake in Oven till Cheese Melts & Serve Fresh with Red Wine

In the towns of Campania, including Naples, life takes place in the Streets

In the working-class districts of Naples, the streets seem to consist of one long outdoor food shop

Even today, one can observe that people spend much time in bars or in piazzas or just sitting on chairs in front of their doors

Until 1800, all kinds of food were eaten outdoors, including macaroni, pizza, and seafood

There was the macaroni vendor, for instance, who scooped out pasta from huge cauldrons and for a few pennies more offered it with tomato sauce

Campania is known for its Stretched Curd Cheeses (Pasta Filata)

Famous for Fresh Mozzarella (Great source of Vitamin B) & Bocconcini (is Smaller than Mozzarella & is used for Salads), Eggplants etc.

5 Litres Buffalo Milk produces 1 Litre Cheese

Milk is Boiled, Curdled, Shredded in small pieces, Spinning Process in Boiling Water to soften & give Elasticity to the Cheese, Drained out into Water & finally is Hand Stretched into those Perfectly shaped Spheres

Locally can get Cheese as Fresh

Ewe, Buffalo & Cow’s Milk

Organic & one of the Oldest Cheese in Italy

Dipped in EVOO, Hot Peppers, Oregano, Vinegar, Walnut Leaves, Wild Thyme (available in local Farms & Mountains) Canchatto Remano is aged in Clay Pots

Indian Water Buffalo give Rich Flavoured Milk who are treated with Homeopathic Medicines, Private Showers, Back Scracher etc.

Seven Regions but only one Caseficio is officially recognized Tanuto Vanutto

Caciocavallo Podolico

Sicily:

Anna Tasca Lanza Book on Sicilian Cuisine 'Heart of Sicily' focuses on the “Baronial cuisine” while her Cooking Classes along with Home Garden at a small Village Regaleali-Tasca d'Almerita (Wine-producing Estate) has been running since 15 Years

City of Palerno:

Full of Life with Hustle Bustle with its Ballaro Open Market has Ripe Tomatoes, Marsala Wine, Seafood (Prawns, Octopus, Sea Fish etc.), & the best Sicilian Street Food

Some of the Favorites are Cream-enriched Fricassee of Lamb and Duck in Cognac Sauce, Popular Dishes like Pasta with Tuna, Chicken with Tomatoes, Eggplant Caponata

Desserts are mostly Traditional delights such as Biscott, Cannoli or more Modern Blancmange and Buccellato ("Christmas Wreath")

Famous Sicilian Dish Panelle di Ceci:

Chick Pea Flour Water Batter without Lumps add Salt Pepper cooked on Medium Heat set aside in about 5 minutes like Mashed Potatoes consistency

with a Spatula, spread thinly on back of the tray, Cooled, remove & Cut in Triangles

Deep Fry on Medium Heat in small Batches till Swollen & Golden

Famous Sicilian Hearty Lamb Stew:

In EVOO, Saute Red Onions, Rosemary, Tomato Sauce/Paste, Add Lamb Shoulder with Bones Saute till Meat is Colored, add White Wine, Water & Cook till 1 Hour

Add Potatoes ONLY when 20 Minutes left to finish

Famous Sicilian Sesame Crusted Cookies (Biscotti Regina):

Mix Flour, Butter, Baking Powder, Sugar, Salt, Vanilla, Egg 1 well & form into Logs of 3 Inch length & 1 Inch Diameter

Dip these in Egg, Rolled in Sesame Seeds & Bake till Golden

these Cookies go great with Coffee, Tea or Dipped in Wine like Vin Santo etc.

Anna's Fresh Local Marmalades:

Blood Orange (Bitter Taste) etc.

Crevola is the Violin Capital of Italy
People generally ride Bicycles inside Town
Chef Cristian Fusco's Baked Provolone Picante Cheese Pumpkin Tart (Torta Salata)

Sicily, the Mediterranean island in the sun, close to North Africa, enjoys strong Greek and Arab influences

Its cuisine, specifically its cooking style, has influenced the food culture of Italy and of other parts of the world

On the eastern side of the island, the cuisine is sober and mild, avoids sweet and sour tastes, and is less generous with sugar in sauces; whereas in the western part of Sicily, the influence is Saracen, with strong contrasts and flavors

It is thus not surprising that one of the specialties of Trapani, a seaport in northwestern Sicily, is Cuscusu (Couscous)

* Caponata, a cooked eggplant delight consumed cold and made with a number of ingredients such as celery, capers, anchovies, chilies, olives, tomatoes, and vinegar

It comes in many varieties; some are purely Vegetarian

Eggplant dishes are often given the appellation Norma, as in spaghetti alla Norma

The cheese-making tradition in Sicily is very important. Cheese is a nourishing food that can be processed at the household level and is easily transported and preserved. That is the reason for the heavy reliance on cheese by poor people.

Some of the favorites are Pecorino Siciliano (a cheese with a hard consistency that is made from the ewe's milk and is aged and salted);

Ragusano (a pear-shaped cheese made from cow's milk, which received its name from the practice of suspending the cheese from a beam with a cord);

Caciocavallo Palermitano (similar to Ragusano but having a pungent odor and a piquant flavor due to the type of grass eaten by the Cows);

Tuma, Pecorino before it has been salted; and Primosale, salted only once (Provola is a smoked version)

Ricotta is made from fresh Ewe's milk and is extensively used in Sicilian cooking. Salted and baked ricotta cheeses have been developed in response to the need to preserve them.

Canestrato owes its name to the pattern created by the wicker baskets in which it is pressed. It is made from ewe's or cow's milk and probably originated from attempts to make pecorino, for which it can be substituted in cooking.

Sicily exceeds all the other regions of Italy in its abundance of sweets, fruits, and ice creams. Candied fruits, sweets made with Almond paste, and ice cream are available everywhere

Cassata (brick-shaped sponge cake filled with Ricotta, candied Fruit, and Marzipan) may be the most famous of Sicilian desserts

Spaghetti with Aubergine and Tomato Pesto/Sicilian Pesto alla Trapanese  (David Rocco's Dolce Vita):

Ingredients:

Tomatoes- 8 large vine-ripened, quartered

Garlic- 4 cloves, peeled

Bunch fresh basil leaves, torn

Extra-virgin olive oil- ½ Cup/117 ml & extra for frying eggplant and potatoes

Salt

Eggplants- 2, Cut in Cubes

Potatoes- 3 Large, Peeled & Thinly Sliced into French Fries Style Strips

Spaghetti- 1 Pound/500 Grams

Pecorino Cheese- 1 Cup/228 Grams, Freshly Grated

Method:

To make Pesto alla Trapanese:

In a Large Mortar, Hand pound Fresh Vine Ripened Tomatoes, Basil, Sicilian Red Garlic, EVOO, Salt

With a Pestle to crush the ingredients into a Paste (If the Pesto looks too Dry, add more Olive Oil)

Crush the ingredients until the Sauce is Even in consistency (Alternatively can Puree these in a Blender)

In a Saucepan, Heat Extra Virgin Olive Oil, Fry Eggplant until Golden, Place the Shallow Fried Eggplant on an Absorbent Paper/Kitchen Towel to drain excess Oil, while still Hot, Season the Pieces with Salt

In the Same Saucepan, Shallow fry & Salt the Potatoes

In a Pot with Boiling Salted Water, Add the Spaghetti, Stir initially to prevent from sticking

Drain the Spaghetti when it is Al Dente (Firm to the Bite)

In a Large Mixing Bowl, Add the Spaghetti, the Pesto Sauce, 1/2 the quantity of Eggplant, Potatoes, Pecorino Cheese & Mix thoroughly

Transfer to a large serving bowl and top with the remaining Eggplant, Potatoes & Pecorino Cheese

Serve immediately

Region of Apulia:

Apulia is a region in south easternmost Italy producing wheat and a variety of vegetables tomatoes, artichokes, lettuce, fennel, peppers, and onions Citrus fruits, olives, Almonds, figs (some dried with Almond flavoring), and grapes.

Homemade pasta is found in unusual shapes like the Orecchiette traditionally paired with Broccoli Rabe, or Cavatelli (literally, little plugs)

Ciceri e tria is composed of fried pasta strips with Chickpeas

Cheese made from Sheep's Milk is very popular, including fresh Ricotta and Pecorino. A typical snack of this region is the Calzone (literally, big sock), pizza dough spread with onions, black olives, capers, tomatoes, pecorino cheese, anchovies, and parsley; closed and pinched around the edges; and baked in the oven.

Home grown yellow and white melons, sweet watermelons and grapes, and Cotognata, a quince concentrate, are considered appropriate choices for ending a meal

Abruzzi e Molise:

Most of the great cooks of Italy come from the region of Abruzzi, where the fame of the local cooks, who were often highly sought-after by nobles living in other parts of the kingdom, began in the 16th Century

This geographical area is known for strong flavors: Peperoncino (hot red pepper) is used to flavor many dishes, and a favorite sauce for pasta is Aglio, Olio e Peperoncino (garlic, olive oil, and hot red pepper), which can be heavy going for those not accustomed to spicy food

Alla Chitarra (guitar-style) is a well-known pasta named after the utensil used for cutting it

Among the unique dishes of Molise is P'lenta D'iragn, a white polenta made with potatoes and wheat, and served with tomato sauce. Scamorza (a cheese similar to mozzarella) is a popular item from the region and is usually served grilled.

Basilicata and Calabria

Basilicata is known for spicy cuisine: as its inhabitants were poor, they made their fare more interesting with the use of spices, such as ginger. Pasta dishes are often named after towns, such as Orecchiette alla Materana (a town in Basilicata), which has a sauce made of vegetables and arugula. Other pasta dishes are frequently served All'arrabbiata.

In Calabria, pizza is called Pitta (flat) and is served without tomatoes; Ciambotta (big mixture) is a vegetable stew of eggplant, potatoes, tomatoes, and onions; licurdia is onion-and-potato soup; and Millecosedde (thousand things) is a soup of dried beans and vegetables with pasta.

Calabrian Desserts like Torta Della Nonna

Liguria:

Chicho Restaurant

Fresh Porcini Mushrooms should be tasted at least once in a lifetime

Focacceria

Region of Sardinia:

Zafferano, Fregola (Toasted Grainier Nuttier consistency Couscous, Herbs such as Mint and Myrtle

Region of Tuscany, Florence:

In Italy, Olive is considered the food of the Gods

For Generations the harvesting and pressing of olives into olive oil has been one of the major food events in the country

In Tuscany, people take time off from their regular jobs to work the harvest and take their payment in Olive Oil

Vivoli Gelateria since 1930 has some Great Gelato

Local Annual Butcher Festival has Lardo (Cured Lard with Red Meat, Bayleaf, Salt, Pepper, Parsley, Oil, Nutmeg etc.)
can sample Brodo Meat with parts of Tongue, Brain, Jaw like Salami
Mashed Meat (Red Meat, Herbs, Salt, Pepper, Parsley, Oil, etc.)

Tripe Sandwich (Lampredotto (a Local Florentine Poor/Worker's Food made with the 4^th & Final Cow’s Stomach the Abomasum!)

Baked Porcini:
Boiled Beans, Tomatoes, Rosemary, Sage for 2 Hours 

Brush the Porcini Mushrooms with Water (shouldn't Soak as it will lose its Flavour by absorbing)
Garlic stuffed in Mushroom, Chopped Nepatella Herb Florence Tuscany Special (can replace with Fresh Oregano & Spearmint Leaves), Salt Pepper, Fresh EVOO & are Baked wrapped in Aluminum Foil put in Shallow Water Bath for about 20 Minutes at 325 Degrees F
Served with Beans, Toasted Bread, Fresh Sage for Garnish

Local Moraiolo, Leccino & Frantoiano Olives are used to make the Olive Oil

In Fattoria La Vacchio, Ms. Faye and her family have been producing Organic Olive Oil for over 40 years

EVOO is made by pressing Olives for more than 24 Hours

some of the famous Dishes from the region are Naked Ravioli with Squash (Gnudi Con La Zucca)

Tenuta Tiignanello 35 Kms. South West of Florence: During Autumn, this Super Tuscan Winery produces some of the costliest Wine

Tuscan Famous Minestrone literally means Cooked Water with Fresh Seasonal Vegetables

Tuscan Region's Famous La Cecina (David Rocco's Dolce Vita):

In a Bowl, Mix Chick Pea Flour 1 Pound, Water 6-1/3 Cup till no Lumps are visible

Add Olive Oil 5 Tbsp., Salt 1 Tbsp., Black Pepper, Mix & Keep aside for about an Hour

Preheat Oven to 450 Degrees C

Add Oil on the 14 Inch Pizza Baking Tray & Spread Evenly

Pour the Batter into the Tray carefully so that the Oil stays on top of the Tray

Bake for about 35 Minutes or Golden!

Cut into Thin Triangle like Pancakes when done & Serve Fresh!

 

Tuscan Toasted Bread and Bruschetta (Tuscan Fettunta and Le Bruschette)

Liguria Style Penne al Funghi Porcini:

Celery & Shallots Sliced, Parsley Leaves Chopped (in India the Small Parsley Leaves can be replaced with Fresh Thyme which goes well with Pasta), Dried Shiitake Mushrooms can be replaced with Porcini

Heat EVOO, Celery, Shallots, Porcini, Pasta Al Dente Mix Well & sprinkle Parsley

Serve with the Tuscan Red Wine!

Chianti Wine is famous in this Region

Fall season is foraging for Chestnuts in this region

Baby Food in the form of Baby Carrots (David Rocco's Dolce Vita):

Fresh Carrots-2, Cleaned, Peeled, Cut in Cubes

Extra Virgin Olive Oil- 2 Tbsp.

Parmesan Cheese- 2 Tbsp., Freshly Grated

Carrots are Boiled till Fork Tender

In a Bowl, Add the EVOO & Parmesan Cheese

With the Back of a Spoon/Fork, Mash well

Serve Baby after it has reached Room Temperature

Tomatoes:

called the Pomodoro (literally translated for Golden Apple/Love)

Varieties like the Italian Pride (sweetness & flavour), Brix (sweetness )

On Tomato Day, the Family gets together to preserve for the year ahead for which Late Summer is the time to buy Tomatoes in bulk starting early morning till Lunch

The process involves buying the best, Washing, Drying, Quartering/Slicing, Hand Mashing, Gentle Heat for Simmering, Rock Salt, Fresh Basil Sprigs (washed in the boiling Tomato Water)

Passata (Sauce) is made with the Boiled Tomatoes being passed through Machine to get the Seeds & Skins separate to get a Puree which then is stored in Sterilized Bottles & capped

the bottles are placed in a Huge 44 Gallon Drum & covered with Hot Water to slowly Boil for an Hour

Wild Mushrooms:

Northern Italy's favourite for which the Autumn Season is the time for Mushroom Hunting

Fungaiolo means Mushroom Expert

Porcini, Slippery Jacks, Segna Brise means Red Mushroom but some can be poisonous

Pappardelle al Funghi:

Formaggio/Cheese:

Cheeses are preferred both in Sweet or Picante varieties Cheese

Gorgonzola is the Italian version of Blue Cheese

Gnocchi Gorgonzola is one of the famous dishes

Mozzarella Cheese's name comes from the word Mozzare meaning cutting into Pieces which goes into  naming the Stretched Curd

Bocconcini Cheese comes from Mozzarella Cheese

Burrata Cheese is filled with Cream

Ricotta Cheese is made with the Whey heated with Steam added Salt Fresh Milk

the Milk Protein combines with the Whey by which the Curd is Strained int Cups

Parmesan Cheese the more matured like 4 Years the better it is

Grana Padano Cheese 18 Months mature

Caccio Cavallo Cheese:

Made on Higher Mountains with Rare Herd of Cows

Originally Tibet Cows survived here on Wild Food Grazing freely

More drier form of Curd is used which helps the Cheese for much longer time

Made traditionally only in smaller quantities 2-3 Kilos, hung in height or through a rare method of Maturation Underground by hiding food in bandage cloths, straw, stones & lid

Depending on age, flavour can be Dolce/Sweet or Savoury

There are many stretched Curd Cheeses made with Cow’s Milk

Clay Oven:

Essential Feature of every Italian home

to prepare Breads etc. in large quantities

Bread:

Traditional Italian Baking used Fresh ones

Preferred ones are the Stone Ground Flour milled from Stone not passed through Steel for long lasting bread

Ricotta Bread:

In a Blender, add Organic White Stoneground Flour, Organic Corn Maize, Organic Forest Honey, Salt, Fresh Local Ricotta Natural Biga (starter dough), Chilled Water & whisk till it creates heat

enhances Volume, Creamy, Watery cake like Dough rest for at least 3 Hours

Fruit Nut Loaf:

In a Blender, Organic White Stoneground Flour & Spelt Flour, Salt, Biga, 80% Water as both the flours have high Bran & absorb like Sponge

Add Nuts, Figs & Blend till smooth rest for 3 Hours

with hands roll it

'Banneton' is a Cane Moulded Basket with slight Air great for High Water Content in Breads

French people use as old as 50-60 Year Couche Cloths/Canvass which activates the Baking Process

Pagnotta means a Round loaf seeing up flattened with a Couche Cloth canvass, another Wooden slab, Dough cut in pieces, placed in the Banneton with Flour at the Base, Make Signature Designs/Marks made on top of the Bread which are different for every Artisan Bakers, then Baked at 240 Degrees C

Hollow sound should come when tapped on the hard Bottom which means that it is baked through with  no Water

Filone Panino for Lunch is available throughout Italy

Fresh Bread is always Consumed with EVOO, Fiore di Sale/Sea Salt is simplest form of Food available

Pane di Casa/Ciabatta Bread should be Airy & light

Seasonal Vegetables:

part of the daily shopping

Olives:

Good quality Southern Style Sicilian Green Olives, Northern Italy's Black Olives, Tuscan Style Black Olives

Good Extra Virgin Olive Oil (Olio di Oliva) will always have an acidity content of less than 1% but the bestest have even less than 1%!

Salami:

Every traditional Italian Household makes its own with its Secret Recipes where the Men get together

Meat, Salt, Red Bell Pepper/Capsicum Paste (versatile prepared in Summer)!

it is essential to leave it in a Wooden Box for a moisture less Salami

Put the prepared mix in the Salami Machine to pump out the Mince in Salami Rolls

the Aged Salami can be used starting from 3 Months to 2 Years

Basilico/Basil:

Best Pesto made using Basilico in Northern Region of Liguria

Mild Leaves are used, Garlic Hand Pounded with Salt, Raw Untoasted Pine Nuts, Olive Oil,

Pecorino & Parmesan Cheese used,

Served with Al Dente Spaghetti with Green Beans & Sprinkled with Parmesan

Pescatore is Italian for ‘Fisherman’ In Western part of Australia, Sicily like climate was perfect for many Fishermen to settle

Dishes like the Black Spaghetti (Sicilian Pasta Nera), Montecato are famous among the Western Coast of Siicily

Sardines are consumed throughout Sicily in the form of Stuffed Sardines (fresh white Bread, Parsley, Pepper, Powdered Parmesan, Salt, Shallow fried in Olive Oil)

Sardine alla Beccafico by Rosa Mitchell (Italian Food Safari)

Ingredients:

16 sardines, filleted

1 cup parsley

½ cup parmesan

White bread to make about 2 cups breadcrumbs

½ garlic clove

Salt and pepper

1 egg, beaten

½ cup flour

Olive oil for frying

Method:

In food processor place bread, garlic and parsley and process to a fine consistency. Place in a bowl with the cheese, egg, salt and pepper and mix well.

Place sardine in the palm of your hand and add a small amount of the mixture in the center of sardine and flatten it slightly.  You don’t want to go too close to the edge, place another sardine on top and press lightly. Repeat with remaining sardines.

Place flour in bowl and season with a little salt and pepper dust sardines lightly, heat oil in non stick pan and fry for about 3 minutes on each side or until golden.

Snacks:

Taralli is similar in texture to a Breadstick/Pretzel, Taralli may be sweet (glazed with Sugar), savory (flavoured with Onion, Garlic, Sesame seeds, Poppy seeds, Fennel, Pepper, Chili or plain Salt) or simple plain Taralli (dipped in Wine)

commonly made all over the southern half of the Italy & are made with Flour, Yeast, water, Olive oil, Fennel seed, Black pepper, Salt, Anise flavor

Salads:

Caprese Salad by Guy Grossi (Italian Food Safari)

Good quality Tomatoes Sliced

Buffalo Mozzarella Cheese Sliced

Baby Capers

Parsley Freshly Cut

Basil Freshly Torn

Sea Salt & Freshly Cracked Black Pepper

Extra Virgin Olive Oil

Good quality white Wine Vinegar/Aged Balsamic Vinegar/Spanish Sherry Vinegar

Method:

Create a Red, White & Green effect till all the Tomato, Cheese & Basil has been used

Sprinkle some Onion down the centre of the salad and dress with Vinegar & Olive Oil

Sprinkle with salt, pepper, capers and oregano and serve

To assemble the salad, lay slices of tomato on a flat serving dish.  Lay a slice of mozzarella on each slice of tomato, then a basil leaf on each mozzarella slice.  Allow each ingredient to be visible so as to create a red, white and green effect.  Continue until all the tomato, cheese and basil have been used.  Sprinkle some onion down the centre of the salad and dress with vinegar and olive oil.  Sprinkle with salt, pepper, capers and oregano and serve.

this Southern Italian delight was specially made for people who were in a hurry for Lunch time as it is not cooked!

Panzanella by Guy Grossi & Grazia Alessi (Italian Food Safari)

a Stale Bread Salad with Ripe Red Tomatoes Chopped, Cucumbers, sliced Red Onion, Green Garden Variety Basilico, Freshly Shredded Parsley, Black Pepper, Salt, Dressing with Good Aged Balsamic Vinegar

Baby Fennel & Blood Orange Salad by Grazia Alessi (Italian Food Safari)

Mix Baby Fennel Finely Sliced Segments of Blood Orange with Pith

Parsley Salt Pepper EVOO White Wine Vinegar Toss

Before the meal the Antipasti/Starters:

small meals are served in every Italian household

Artichokes are loved throughout Italy and were brought to Australia by growers like the Faranda family in Werribee South on the flat plains outside Melbourne

It is important to look for the Bestest Artichoke to make a delicious Stuffed Artichokes using an age old Recipe

Suppli Balls:

Risotto/Any Medium grain Rice like Sona Masuri- 500 Grams, cooked & Set aside to Cool

Buffalo Mozzarella- 100Grams, cut into around 20 small pieces

Regular Cheese- Grated

Plain Flour- 100 Grams, Optional

Eggs- 1-2, Beaten

100g dried Breadcrumbs

Oil- for Deep Frying

  

 Suppli Balls: With wet hands place a tablespoon of the risotto onto the palm of your hand. Flatten it out and place a piece of mozzarella in the centre. Seal it by bringing the risotto round it to form a ball. Repeat this with the rest of the risotto.

    To Coat: Place the flour on a plate, the beaten eggs in a bowl and the crumbs on a plate. Roll the balls in the flour until covered, shake off the excess flour, then coat them in egg and finally roll them in the crumbs. Refrigerate them until ready to cook.

    To Deep Fry: Heat some oil in a deep fryer, wok or large saucepan to 190° C or until a cube of bread when dropped in the oil floats to the top and is crisp and golden. Fry a few balls at a time in the oil for 2-4 minutes turning them so that all sides become crisp and golden, remove them from the heat and drain them on paper toweling. Repeat this until you have cooked all the balls

Bruschetta by Guy Grossi (Italian Food Safari)

Ingredients:

Bread, thickly sliced

Garlic, cut in half

Olive oil

Handful continental parsley, shredded

For porcini mushroom topping:

Frozen porcini mushrooms

For cherry tomato topping:

1 onion, finely chopped

2 handfuls cherry tomatoes

Basil leaves, freshly picked

Method:

Toast bread in a dry chargill pan.

For mushroom topping, heat oil in a large frypan, add mushrooms and sauté until golden.

For cherry tomato topping, sauté onion gently to caramelize, then add cherry tomatoes and stir briefly to just warm through.

Remove pan from heat.

Rub garlic over one side of toast and sprinkle with parsley.

Drizzle with olive oil and spoon over tomato or mushroom topping.  If using tomato, sprinkle with basil leaves to finish

Soups:

Minestrone by Stefano Manfredi (Italian Food Safari)

Ingredients:

¼ cup extra virgin olive oil

2 onions, diced

8 cloves of garlic, each cut into 3-4 pieces

1 sliced celery heart (including the tender light-green leaves)

2 large or 4-5 smaller carrots, peeled and chopped into bite-sized pieces

2 cups Savoy cabbage, chopped into bite-sized pieces

2 bay leaves

1 cup fresh flageolet beans, or equivalent other fresh or cooked beans

350g of peeled and diced waxy potatoes

200g peeled Italian tomatoes, mashed

150g spinach, roughly chopped

1 cup parsley, roughly chopped

100g of carnaroli rice

Salt and pepper

60g parmesan rind, cut into 1cm cubes

Freshly grated parmesan

Method:

Heat the olive oil in a heavy bottom soup pot. Add the diced onions, garlic, celery heart, carrots, cabbage and bay leaves. Lightly fry the vegetables for 2-3 minutes making sure they don’t colour.

Add the beans, potatoes and tomatoes and stir. Cover the ingredients with water. Once the soup comes back to the boil add the rice and turn down to a simmer. Add a couple of good pinches of salt and stir. Keep simmering for 20-25 minutes until the rice has cooked.

Add the spinach, parsley and parmesan rinds and simmer for another 5 minutes. Turn off the heat, correct seasoning with salt and freshly ground pepper and serve with plenty of grated Parmesan and crusty bread. It’s much better the day after.

Tarali Napoletani by Luciana Sampogna (Italian Food Safari)

Ingredients

500g plain flour

150g lard

200g Almonds with the skin, chopped

4-5 peppers in powder

15g yeast

15g salt

230g water

Method:

Make a dough and knead until combined, adding the Almonds at the end

Cover and let it rise for 30 minutes.

Take a piece of dough and make a roll about 1 inch thick.

Then flatten it with the points of your fingers and cut in sticks 1/3 inch wide.

Twist a little and arrange on an oven pan.

Bake in a preheated oven at 200ºC for 15 minutes.

When all of them are baked, place them in a pan and toast in the oven at 160ºC for 10–15 minutes.

Then reduce the heat to 130ºC and bake for 20–30 minutes more.

Fried Potato, Peppers & Eggplant by Lina Siciliano (Italian Food Safari)

Ingredients:

2 white medium sized potatoes peeled and sliced into ½ cm wedges

2 medium red peppers sliced length ways 2cm wide seeds removed (preferably Corno di Toro Red (bull’s horn)

1 small eggplant (do not slice until ready to use)

1 medium ripe tomato thinly sliced (any variety)

2 cloves garlic chopped

6 basil leaves

¾ cup extra virgin olive oil

Salt to taste

Method:

Fry potatoes in hot oil until slightly golden, remove and place onto warm plate and keep warm.

Peel and finely slice eggplant and add to oil. Add peppers and stir fry until cooked through and return potatoes to fry pan, stirring through.

Create a hole in the middle of the fry pan and add chopped garlic, leave for 5 seconds until you can smell the aroma and then add tomatoes, basil and salt and stir all ingredients together for 10 seconds.

Serve immediately with crusty homemade bread.

Also can be served cold in a roll

Eggplant Parmigiana by Rosa Matto (Italian Food Safari)

Ingredients:

3 large eggplants, sliced 1cm thick

Salt

Flour

4 eggs, beaten

Oil for frying

For the sugo

1 bottle of homemade passata (or 2 cans peeled tomatoes or 12 very ripe tomatoes, peeled and chopped)

1 onion, finely chopped

1 clove garlic, chopped

4 tbsp olive oil

250g bocconcini or fresh mozzarella, sliced

100g freshly grated parmesan

Fresh basil leaves

Salt and pepper

Method:

Slice the eggplant (no more than 1 cm thick).  Sprinkle with salt and weigh down for an hour.  Pat dry and dust in seasoned flour.  Beat the eggs, dip the floured eggplant slices in the egg, shake off excess, then fry in hot oil until brown on both sides.  Drain on paper.

To make the tomato sauce, heat the oil and fry the garlic and onion, add the tomatoes, chopped with all their juices.  Cook only until the juices have evaporated.  Now, season to taste and add chopped basil (reserve half the basil for layering.)

Smear the bottom of an ovenproof dish with sauce, put down a layer of eggplant slices, dot with some small pieces of bocconcini and a sprinkling of parmesan and a few torn leaves of basil.

Continue to layer, finishing with sauce dotted with cheeses.

Bake at 180ºC for 20-25 minutes. Allow to rest for 10 minutes or so. Serve hot or at room temperature.  If serving cold, omit the bocconcini since it hardens on cooling.

To serve, encourage diners to lift off layers, rather than cutting a wedge

Famous from the Regions of Calabria, Palermo & Sicily is the Cotoletta
Veal Breaded Cutlet with Rib on before & after the Cooking
Cotoletta with a Capsicum and Tomato Sauce (Italian Food Safari):

Villa Dafne lies in the  Region of Palermo in Central Sicily
Working Farm, Dairy, Restaurant 600 Milking Sheeps & about 100 Cows

Pina Mascarella is the Owner of the Country Farmhouse Accommodation (Azienda Agrituristica Arrigo)

Different varieties of Pecorino with Peppers, Pepper, Chilli, Pistachio, Olives & Oregano Cheese
Menu can include their Famous Thick Rectangular Pizza with Fresh Spongy Oily Dough, Loads of Pecorino Cheese, Homemade Tomato Sauce, Basil
Fried & Baked Eggplant


Pizza:

Basic Pizza:

Traditionally Pizza was made for the Queen & the Pizza with Tomato, Cheese & Basil represent the 3 colours of the Italian Flag!

Calzone is a folded Pie with the ingredients of the Pizza

Cow Milk Mozzarella is called the Fior di Latte

Pizzas baked at High Temperatures of about 300-350 Degrees C

Pizza Bianca topped with Fresh Buffalo Popincini with EVOO

Classic Zucchini flowers stuffed with Cooked Ham, Buffalo Mozzarella Cheese rolled in Parsley, Breadcrumbs, Parmesan & Garlic

Pasta with Cheese, Cheese on Toast

Fried Aubergine with Mozzarella & Tomatoes:

Squeeze the Buffalo Mozzarella, stuff in between 2 slices, Flour, dipped in Egg Bath with 2 Eggs whisked with Salt, Fried topped with Tomatoes

Melbourne’s Pizze e Fichi (means Pizza with Figs)

Chef/Pizzaiolo Alessandro D’Auria makes some perfect Basic Italian Pizza’s

To have a perfect Pizza, best Ingredients, Dough, Toppings are very important

Few Litres of Water, Italian EVOO, Lievito Madre dissolved for 48 Hours Yeast, Salt, Sugar, Flour 2 Kgs, Mix into an elastic soft Dough, Cut into portions & roll out evenly, rest for at least 4 Hours'

Dust with Flour, light and fluffy Cornichone means the Lip/Edge/Frame of a Pizza which is always puffed, make a Round  shape with Hands

Sprinkle classic Toppings like Passata e Pomodoro, Mozzarella Cheese random, Fresh Basil, less than 2 Minutes in an preheated oven of 400-500 degrees

Risotto al Barolo by Nico Pizzimenti

This dish has origins in northern Italy, specifically Eastern Piedmont, where Rice Paddies are abundant

100g butter (plus 1 tbsp)

1 brown onion, finely chopped

500g rice (we suggest Carnaroli)

3 glasses of aged Barolo Wine (or Shiraz)

Vegetable or chicken stock

White pepper

Salt

3 tbsp Parmigiano-Reggiano

In a saucepan, heat 1 tablespoon of butter and the onion. Cook until golden. Add the rice and stir to coat the grains (Tostatura)

Add 1 cup of Barolo Wine and simmer over low heat. Continue cooking the rice, gradually adding the stock, salt and pepper, and the remaining wine.

Cook, stirring occasionally, for 15-18 minutes.

Add the butter and Parmigiano-Reggiano. Mix the risotto well and serve hot

Risotto with Sausage, Red Wine and Peas recipe by Alessandro Pavoni (Italian Food Safari)

1kg Carnaroli Rice

(Acquerello is the rice Grown, Aged, Whitened & Packed in Italy on the Colombara Farm by the Rondolino family. It is the ultimate rice because firstly the Unhusked Rough Rice is aged to perfection for at least one year, then is whitened slowly using an exclusive method, and finally restored with its most precious element the embryo or germ)

Olive Oil-

Onions (good for taste)- can use Shallots instead

400mL Red Wine, hot

6L Chicken Stock

200g Italian Pork Fennel Sausage

100g Peas

90g Butter

Saffron threads (in the wine)

Parsley leaves to finish

200g pea puree

3 tbsp garlic oil

1 tbsp chilli oil

200g Parmigiano Reggiano

Method:

All ingredients should be hot while adding during the cooking process

Put rice in a large based pot and toast with some olive oil being careful not to let it burn

Stir to coat the grains (Tostatura)

When hot add the hot wine, do not stir the rice just shake the pot, allow the wine to absorb then add about 300mL of the stock at a time allowing it to absorb.  Again, don’t stir the rice, just shake the pot

After cooking for about 3-4 minutes add the garlic, chilli and the sausage

Keep adding stock allowing it to absorb

Continue cooking for about another 12 minutes making sure the rice doesn’t stick

Add the peas and the puree and cook for about another 2 minutes, remove from the heat and add the butter and parmigiano mix it through taste and correct the seasoning

Strozzapreti are Hand-made Egg Pasta with Ripe Plum Tomatoes in a simple sauce of Extra Virgin Olive oil, Fresh Rosemary and Parmesan

Porcini in Hot Water (Porcino Gnocci)

For Potato Dumplings:

Mix Boiled Potatoes Mashed, Flour is always ¼ of the amount of Potatoes, Porcini, Salt & Pepper

Prepare a Soft Dough, Cover with Cloth or in Freezer to store

In Boiling Water, Add Salt & Potato Dumplings

Heat Butter, Fresh Sage Leaves (works great with Porcini) Water from Pasta Mix Parmesan Grated

Spaghetti with Cavalo Nero & Potatoes by Lina Siciliano (Italian Food Safari)

Ingredients:

White Potatoes- 2 Small, Roughly Chopped

Crowns of Cavalo Nero- 5 Small, Washed & Roughly Chopped

Medium Spaghetti (No. 8)- 150 Grams

Garlic Cloves (Whole)- 2

Extra Virgin Olive Oil- ½ Cup

Salted Boiling Water- 3 Litres

Method:

In a Pot of Boiling Water (3 Litres), Par boil Potatoes

Add chopped cavalo nero and cook for 5 Minutes

Break Spaghetti into 3 pieces and add to pot. Cook for 5 Minutes

In a separate pot of a similar size, fry Garlic in Oil

Drain most of the water reserving a cup on the side.Add Pasta, Potatoes & cavalo nero into the pot with Garlic and Oil

Stir, Add reserved water as necessary

Serve Fresh drizzled with Extra Virgin Olive Oil & Serve with crusty Bread

Orecchiette Con Cime di Rapa by Guy Grossi (Italian Food Safari)

(done away with the 50 g pancetta, chopped into batons from the original recipe)

Ingredients:

500g wholemeal flour

1 cup water

1 bunch Cime di Rapa, roughly chopped (looks like but the flavour is bitter than Broccoli)

60mL Olive Oil

1 clove garlic, finely sliced

1 red chilli, chopped

1 tsp basil oil

Salt and pepper to taste

1 heaped tbsp continental parsley, finely chopped

Grated Pecorino cheese to taste (instead of Parmesan Cheese, this Sheep Milk Cheese tastes much better in this Dish)

Method:

Bring a large pot of salted water to the boil and add the orecchiette and cime di rapa

In a large frying pan, heat Oil and add Garlic and Chilli

Adding basil oil and seasoning with salt and pepper

Once the orecchiette are cooked, add to the frypan with the cime di rape and toss to coat in the dressing.  Add parsley and pecorino and toss briefly over heat before serving.

Pappardelle Pasta with Fresh Forest Mushrooms by Aron Michielli (Italian Food Safari)

Ingredients:

200 g fresh pappardelle pasta

2 medium size fresh slippery jacks, sponge removed and roughly sliced

2 medium size fresh pine mushroom, roughly sliced

1 tspn chopped sage, marjoram or thyme leaves

Dash of extra virgin olive oil

Salt and pepper to taste

1 organic garlic clove, finely sliced

1 glass of White Wine or Pino Grazo

1 tbsp Butter

1 tbsp chopped parsley

Parmigiano reggiano

Method:

To cook the pasta, put a pot of salted water on the stove and bring to the boil.  Lightly wash mushrooms and slice them.

Sauté garlic in extra virgin olive oil with Thyme, Sage, Marjoram

Add the mushrooms and cook for 2 or 3 minutes. At the same time start cooking the pasta in the boiling water (should not take more than 3 or 4 minutes).

Add white wine to the mushrooms and let alcohol evaporate (about 1 minute) and season. When the pasta is ready, drain and add to the sauce and sauté.

Add butter and a little of the pasta cooking liquid if too dry. Sprinkle over parsley and freshly grated Parmigiano Reggiano

Region of Umbria:

Springtime’s Easter recipes, Summertime’s preserving of the Tomato Vines, Fall season is foraging for Chestnuts, Autumn’s Olive harvest preservation, the traditions accompanying the Salami & Sausage-making event called Il Maile (preservation of all edible parts of a Pig in Wintertime)

Chestnuts are one of the few food crops that can be grown on steep Mountain slopes, and also that could be expected to provide sustenance through the long Winter months

In the Alpine and Forest regions of Italy, the Peasants and Farmers use the Chestnut tree as a source of inexpensive nutritious food, big Wooden tongs are used pick up the Chestnuts from the Forests

There are two varieties Castagne (small sized about 1 inch high, flat sided) & Marroni (voluptuously rounded, firm, about 1.5 inch high with distended front)

In Villages, about 50 Kgs. of Chestnuts makes only about 5 Kgs of Flour through a process of Slow Fire

most commonly in the form of ground Chestnut Flour which is Gluten Free (used to bake the traditional cake called Castagnaccio) as well as for Decadent desserts in the European Upper Class!!

Castagnaccio:
Mix 1 Pound of Chestnut Flour, 3 and 1/3 cups of water & a pinch of Salt; This Thin Batter bakes in a pan with a layer of Olive Oil on top; Add Raisins, Pine nuts, (optional are Walnuts, Orange Zest, Rosemary) in the dish; Baked till a Crispy Crust forms on top

Sweet Chestnut Polenta: Sausages & Chestnuts are a great combination
Get the Sausages grilled, break the lumps in the flour Water Mixture on boil for about 30 Minutes

Chestnut Fritters:
Hand whisk Flour, Salt, water gradually

Heat EV Olive Oil

gently glide in big Tbsp. of the batter

flip over till one side is golden

sprinkle icing sugar on top

Candied Chestnuts and Mont Blanc is a Dish that combines Chestnuts with Cream and Meringue

In Cuneo, Italy rustic cooks simmered Chestnuts in Milk, mixed them with Honey, forced them through a Sieve and topped the resulting mash with Whipped Cream

Roasted Chestnuts: In a Chestnut roasting Pan, make a slit/slice in the nuts so that they stay in the Pan while roasting

Dunken Chestnuts: 2 Tbsp. Sugar, Pure Alcoholic Rum stir till the Alcohol evaporates

or just boil in Water for about 45 Minutes, puree like Polenta & then add Sugar, Chocolate etc.

Town of Marradi lies North East of Florence 
celebrated throughout as Chestnut festivals (Chestnut Festival in Marradi which is north of Florence & can be reached via Steam Train) during October on Sunday

Chestnut Polenta:
Boil the Water 4Lts. with Salt & Transfer into a Copper Pot
Add the Flour 1Kg. & make a Hole in the middle of the Flour with the Ladle sop that the Water Bubbles toward upward Motion
Put the Pot back on Slow Flame & continuously Stir for about 40 Minutes
Remove from Flame & Whip the Boiled Dough with a Wooden Ladle while still Hot off the Flame
with Cold Water, Shape the Polenta Dough with Hands & Rest for about 30 Minutes
The Dough magically sets like a Cake which can be cut into pieces
this Tagilatelle is served with Ricotta Cheese, Radicchio, Pan Fried Pancetta with Olive Oil & Balsamic Vinegar

Town of Montalcino:

it is South of a 3 Hour drive from Marradi, beautiful small Hill top town, famous for Brunello Wine made from only one variety of Grape

One of the wealthiest Wine Makers live in this town, 1970's Rare Vintage Wines available in a vault & cna retail for about $4000 a bottle, only 6 pieces left retails for about $50000 a bottle 113 years old Wine with Color & Flavour intact

Brunello Wine is served with Crostini Toasted Bread Slice with Toppings like Olive Paste, Tomatoes, Mushrooms, Truffle, Chicken



Farm House Accommodation with Breakfast, Dinner etc.

Bread Truffle Mushrooms

Special for Kids is the Pasta al Burro Con Formaggio:

Barilla Penne Rigate Pasta- 450 Grams/1 Pound

Unsalted Butter (Budo)- 2 Tbsp.

Formaggino (Mild Cream Cheese)- 2 Tbsp.

Grana Pradano Cheese- 1/2 Cup, Freshly Grated

Salt- to Taste

Method:

Boil till Al Dente, Drain

In a Bowl, Add the Pasta with some of the Pasta Water & Oil (this is done to keep it Hot for other Ingredients to Melt)

Add the Butter, both the Cheese's & Mix all till they Melt well

Pasta & Beans (Pasta Fagioli) by Armando Percuoco (Italian Food Safari)

Ingredients:

100 g (3½ oz) dried cannellini beans

Unfiltered Extra Virgin Olive Oil- 2 Tbsp.

Carrots- 1 Medium, Finely Chopped

Celery- 1 Stalk, Finely Chopped

Tomato- 1, Finely Chopped

Garlic- 2 Cloves, Peeled

Salt

Tubetti Pasta- 200 Grams (6½ oz)

Parsley- 1 Tbsp., Finely Chopped

Parmesan Cheese- 45 g (1½ oz) Freshly Grated

Method:

Soak the Beans for about 6 hours in a saucepan of water.

Drain and replace the water, bring the beans to a boil and simmer until they are soft, about 45 minutes.

Strain the beans, keeping the cooking liquid.

In a large frying pan, Sauté the Garlic & Onions in the olive oil for 10 minutes

Add the Carrots and celery and cook for another 5 minutes. Add the beans, tomatoes and Sauté for 2 minutes, then add 250 mL (8 fl oz) of the reserved Bean Cooking Liquid. Bring to the boil, then turn off the heat.  Remove and discard the garlic.

Meanwhile, add salt to a large saucepan of boiling water, put in the tubetti pasta and cook for 5 minutes. Strain the pasta, discarding the water. Add extra virgin olive oil for serving to the soup, turn on the heat and simmer for 3 more minutes. If it seems too dry, add another cup of the bean water.

Serve sprinkled with Parmesan Cheese and parsley and drizzle over some Unfiltered Extra Virgin Olive Oil

(Prosciutto Skin is traditionally used but for this Modified Vegetarian Recipe, we have done away with it)

Trenette Pasta with Pesto, Green Beans & Potatoes by Lucio Galetto (Italian Food Safari)

In Liguria Levante, Pesto is made with little Garlic, Mild/No Pecorino at all but only parmesan. The Pesto of Levante is often eaten with Trenette, Green Beans & Potatoes

Ingredients

3 litres water

1 large waxy potato, peeled & diced

300g green beans, sliced

400g trenette pasta (or linguine)

1 knob butter

Freshly grated parmesan cheese to serve

For the Pesto:

1 clove garlic, peeled

Pinch sea salt

40 small to medium basil leaves, carefully washed and patted dry

1 tbsp pine nuts

2 tbsp freshly grated parmesan

1 tbsp freshly grated mild pecorino

6 tbsp extra virgin olive oil or as much as the pesto will absorb    

Method:

To make the pesto in a mortar and pestle:

Place the garlic, salt (which helps to keep the basil green) and basil leaves in the mortar and start crushing with the pestle.  You should not pound the basil, but rather press the pestle around the sides in a rotary motion so that the ingredients melt smoothly together.  Add the pine nuts (raw, not toasted) and the two cheeses and keep pressing until everything is blended to a paste.  Transfer to a larger bowl and add the oil, mixing with a wooden spoon.

To make the pesto in a blender:

Place all of the ingredients in a blender, and process on the lowest speed, with intermittent pulsing until the sauce is creamy, and transfer to a bowl.

If you are not using the pesto immediately, pour a layer of olive oil over the sauce to prevent discolouration.

Bring the water to the boil in a large saucepan. Throw in the potato and cook for 5 minutes. Add the beans and pasta and cook for 7 minutes or until the pasta is al dente.  Strain the pasta, beans and potatoes, and reserve 2 tablespoons of the cooking water.

Put half of the pesto in a large bowl.  Add the reserved water, the pasta, beans, potatoes and butter, and toss well to coat. Spoon the rest of the pesto on top, sprinkle on some parmesan and serve immediately.

Basil Pine Nut Garlic Olive Oil Pesto (David Rocco's Dolce Vita):

Ingredients:

large bunch basil leaves, washed and dried

1 garlic clove, crushed

125 g pine nuts, crushed

125 g parmigiano reggiano, finely grated  250 ml extra virgin olive oil

Method:

Place completely Cloth Dried Basil, Garlic and Pine nuts on a cutting board. With a mezzaluna or sharp knife finely chop the ingredients and add to a jar

Add parmigiano cheese, salt to taste, half the olive oil and mix all the ingredients well. Top up with the remaining extra virgin olive oil

Bolognese Sauce (David Rocco's Dolce Vita):

Serves 4

Ingredients:

3 tablespoons extra virgin olive oil (45ml)

2 tablespoons unsalted butter (30ml)

1 onion, finely chopped

2 celery stalks, finely chopped

3 carrots, finely chopped

Sprig of fresh rosemary

1 cup Good Quality White Wine (240ml)

2 cups tomato sauce (see‚ ‘salsa di 5 minuti’ recipe) (470ml)

2 dried chili peppers, crushed

5 basil leaves, torn

200g minced pork (0.5lb)

200g minced beef (0.5lb)

Salt to season

Method:

For Bolognese Sauce:

In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary

Add minced beef and pork and cook until golden brown. Remove rosemary sprig and add white wine. Let reduce

Add ‚salsa di 5 minutiç or puree tomatoes and let simmer on low heat for 1 hour

Before serving, add basil leaves and salt to season. Serve immediately

Ravioli of Potato and Ricotta with Speck and Cavolo Nero by Andrew Cibej (Italian Food Safari)

Ingredients

For the pasta:

375g plain flour

100g durum flour

1 tsp cooking salt

200g whole eggs

50g yolks

semolina, for dusting

For the filling:

3 medium potatoes

½ clove minced garlic

150g ricotta

2 tbsp grated parmesan

zest of half lemon

1/2 handful continental parsley finely chopped

For the sauce:

2 eschallots finely chopped

2 handfuls cavolo nero

100g pancetta or speck finely sliced

50 ml white wine

250ml Vegetable Stock

a knob of unsalted butter

50g grated parmesan & montasio

Preparation

For the pasta:

Combine dry ingredients in a food processor then add eggs and yolks. Process until dough resembles breadcrumbs. Remove from processor and bring together by hand on the bench. Wrap in cling film for at least 30 minutes to rest. Roll out dough to the second lowest setting on a pastas machine and cover until ready to fill.

For the filling:

Boil the potatoes in their skins in salted water. When cooked peel and crumble whilst still hot. Combine the rest of the filling ingredients and season to taste. Place heaped teaspoons of the filling at regular intervals (leave a thumb space between each one) along the middle of the pasta sheet, brushing in between fillings with a pastry brush dipped in egg white.

When the whole pasta sheet is done, fold the pasta sheet over to enclose the filling. press out the air from each ravioli then cut between them. Press the edges of each ravioli to seal and dust with semolina to prevent sticking. set aside whilst preparing the sauce.

For the sauce:

Saute the eschallots until soft in olive oil over a medium heat then add the pancetta. Toss briefly, add the roughly chopped cavolo nero then deglaze with the wine. Reduce completely then add the stock, bring to simmer, then cook for a couple of minutes. Cook the ravioli in abundant salted water on a rolling boil until they have floated for about 1 minute. Drain, then toss in the sauce with the butter and parmesan. Check seasoning and consistency of sauce: it should be light and slightly viscous. Plate the ravioli and scatter them with grated montasio.

Spinach Gnocchetti by Katrina Pizzini (Italian Food Safari)

Ingredients

500g spinach

3 medium eggs

2 medium egg yolks

1/3 tspn nutmeg

¼ tpsn ground white pepper

1 tspn salt

3 tbsp fresh parsley, chopped

1tbsp fresh oregano, chopped or 1 tspn dried

1tbsp fresh thyme, chopped or 1 tspn dried

350g plain flour

150mL cream

100g parmesan, shaved or grated

100g piquant blue vein cheese, roughly chopped

Spaetzle maker

Method:

Wash the spinach and shake to dry.  In a pan of boiling water, cook the spinach or 3 minutes, drain, and when cool, squeeze out the excess moisture from the spinach (you should be left with approximately 400g).  Place the spinach in a food processor and process until mushy.  Add the herbs and process for 30 seconds.  Place the spinach in a bowl and stir in the flour.  Cover and refrigerate the spinach dough for 30 minutes.  The dough should be a gooey consistency.

Bring a pot of hot water to the boil and using a spaetzle maker, rub ½ of the spinach dough over the pot and simmer the gnocchetti for 5 minutes.  Scoop out the gnocchetti with a slotted spoon and drain for a minute before placing in a serving dish.  Pour over ½ the cream, ½ of the parmesan and ½ of the blue vein cheese.  Repeat this process with the remaining dough, and top with the remaining cream and cheeses.

Lightly mix through with a spoon to incorporate the cheeses and cream and serve immediately with a radicchio salad and crusty bread.

An alternative to the spaetzle maker would be a potato ricer or you may try using a piping bag with a small nozzle and swirl the dough into the boiling water.

Pasta al Burro Con Formaggino, Spaghetti alla Carbonara

Spaghetti Aglio Olio E Peperoncino Carbonara (from Ritu Dalmia's Book & TV Show Italian Khana):

Spaghetti Aglio, Olio E Peperoncino by Marizio Esposito (Italian Food Safari):

Method:

Heat EVOO Saute Finely Sliced Garlic with Red Chilli some Pasta Water, Pasta Parsley EVOO Stir Rapidly

Fettucine Napoletana by Marizio Esposito (Italian Food Safari)

Method:

Heat EVOO Garlic Shallots Finely Sliced Hand Crushed Tomatoes, Mix in the Pasta Sauce Teared Basil EVOO

Dolce/Sweets & Desserts:

Sfogliatelle:

Flaky Shell Shaped Multi Layered Pastry filled with Sweet Semolina, Lard is used to Roll the Dough into Cigar shaped one into the other, Refrigerated Dough is cut into Circle shaped Rolls,

Tiramisu by Guy Grossi:

3 Egg Yolks Castor Sugar

Mascarpone slow whisk

Add a mix of 2 Italian Liquors (Strega 40 Ml. & Sambuca 20 Ml.) & Whisk

Egg Whites as they reach medium peaks, add the Sugar syrup slowly

(Syrup made by boiling Water with Sugar till a Tbsp of Syrup can form into Soft Balls in Cold Water)

The prepared Meringue folded into the Egg White mixture

Savoirdi Biscuits dipped in Coffee & Squeezed layered on a Bowl, Cream, Sprinkle Chocolate chips, layer the Cream & smooth top the edges

Set aside in the Fridge for at least 2 Hours

Freshly ground Coffee Bean on top

Slice it into a Triangle shaped piece

Tiramisu Version (David Rocco's Dolce Vita):

this Dessert is said to have originated from Sienna, Tuscan Region

Prepare about 2 Cups of Regular Espresso, mix with about 1/3 Cup of Italian Vernouth & keep Aside

the Ratio is 5 Eggs:5 Tbsp. Sugar

In 2 Bowls, keep the separated Egg Whites & Yolks

In the Yolk Bowl, Whisk with Sugar till Creamy

Next add the Sweet Italian Mascarpone Cheese 1 Pound & Whisk till Combined

In the Egg Whites Bowl, Whisk till Fluffy Peaks form

Fold in the Whisked Egg Whites into the Yolk Cream gently (to keep the Airiness intact)

Dip the Savioradi Cookies in Espresso, Squeeze so that they remain half Wet half Dry

Lay in a Casserole or a 2 Quart Tray in a Layer tightly packed

Layer the Cream on the Biscuits, Layer the Biscuits again

Remaining Cream goes on top of the Second Layer, Smoothen the Cream to finish the Edges

Cover the Tray wioth Plastic Wrap

Keep the Tray in Fridge for about 4 Hours & Serve Fresh with Grated Chocolate

Tiramisu:

To begin with, separate Egg Whites from Yolks

Whisk 6 Egg Yolks with Castor Sugar till a Smooth Consistency appears (leave the eggs as long as they turn colour)

Add 100 Grams Mascarpone Cheese & Whisk it till Combined without lumps only (not for long time)

Mix a Heavy Mix of Frangelico Kahlua Tia Maria for Espresso Liquor

Beats Egg Whites till Stiff Peaks form & gently combine layer by layer with the Egg Whites in Mascarpone

Use a Slimmer version of the Mont Blanc Brand Savioradi is the Pavesini Biscuits

Crostoli (Italian Food Safari)

500g plain flour

1 packet of Levito (Italian raising agent)

3 tbsp unsalted butter

3 tbsp icing sugar

20mL Grappa

zest of 1 orange

3 eggs

cottonseed oil for frying

icing sugar for dusting

Method:

Combine all dry ingredients in a food processor (or by hand).  Add butter and pulse to combine. Add eggs, zest and grappa till mixed together.

Remove from mixer and knead until smooth, rest dough for 30mins.

Pass through pasta machine till required thickness, cut into strips and fry in oil (180ºC) till golden and crispy. Dust with icing sugar to serve.

Prosecco Panna Cotta with Forest Berry Sauce by Adelina Pulford (Italian Food Safari)

Ingredients:

Panna Cotta

250mL Cream (35% fat)

250mL Cream (35% fat) whipped soft

Half a Vanilla Bean

75g Castor Sugar

3 leaves of Gelatine

200 mL Prosecco (must be opened at time of use)

Berry Sauce

200g caster sugar

200mL water

400g fresh or frozen berries

Method:

Spray plastic dariole moulds with vegetable spray, chill.

Heat cream with sugar and vanilla bean, making sure the seeds are scraped into cream mixture, bring mixture to simmer.

Soften gelatine leaves in cold water, strain and add to hot cream, mix well. Pour mixture in a bowl, stand bowl over ice and move constantly with a flexible spatula until mixture begins to thicken.

Fold whipped cream in gently. Pop cork off Prosecco, fold in quickly required amount and pour into moulds and refrigerate until set.

For the berry sauce, cook sugar and water in a pot until sugar has melted. Add berries and process with food processor until berries are pureed. Strain mixture with chinois and refrigerate until ready to serve.

To serve, drizzle berry sauce over plate in a decorative way.  Remove panna cotta from mould by either loosing it with a palette knife or by immersing in warm water.

Garnish with mixed berries and some fresh mint leaves.

Nougat (Torrone):

Famous from the Calabria Region, preparing a Handmade is very Labour Intensive but as expected turns out very good

Just like Calabria, the Australian Soil proves good for Farming

The more Flowers, more Almonds come on the Trees during the Month of January

Boil Sugar Water Glucose Brush Sides

Heat Orange Blossom Honey till Boil comes

Check both Sugar & Honey by dropping in water so that they form Balls

Whisk Egg Whites

Mix the Honey in the Egg White Peak Slowly

then Boiled Sugar Syrup whipped till Thick & Glossy

The heat needs to cook the Nougat Batter in the Whisker itself for about 5 Minutes

In the Batter Add the Pistachios, Almonds & Cherries called Marasche & Whisk

Nonna’s Apple Strudel by Rosetta Pizzini (Italian Food Safari)

Ingredients

¾ cup milk

40g butter

2 tbsp sugar

2 cups self raising flour

2 medium eggs, beaten

For the filling

10 granny smith apples, peeled, cored and thinly sliced

½ cup apricot jam

6 tbsp white sugar

100g butter

½ cup currants

½ cup sultanas

Ground cinnamon

Ground cloves

Preparation

Place the milk, butter and sugar in a pan and bring to a simmer, stirring to dissolve the sugar.  Remove the pan from the heat.  Place the flour in a bowl, make a well in the centre, and add the eggs and milk, leaving a couple of tablespoons of milk as a basting liquid.  Stir roughly until the flour mixture forms into a ball.  On a floured bench, knead the dough gently; the consistency should be a little softer than pasta dough.

Cover with cling film and refrigerate.

Divide the pastry into thirds.  Flour the bench and the rolling pin lightly and roll out the first potion of the pastry into an oval shape approximately 28cm x 26cm and ½ cm thick.  Spread the pastry thinly with jam to the edges.  Spread a third of the apples over the pastry leaving a 2cm edge free.  Sprinkle the apples with 2 tablespoons of sugar, then dot with 1/3 of the butter, 1/3 of the currants and 1/3 of the sultanas.  Sprinkle with cinnamon and cloves to your taste.

Fold in the edges of the pastry over the apples, and gently roll the strudel from the right edge to the centre and over again.  Pick up the strudel with two wide spatulas or egg flips and lay it on a baking tray.

Repeat the procedure for the next 2 strudels.  Base the strudels with the leftover milk mixture and bake them in a moderate oven for 1½ hours.  Baste intermittently with the buttery syrup that oozes onto the baking tray, doing this you will have lovely, shiny, golden strudel.

Serve with vanilla ice cream or rich cream.

Italian Ricotta Cheesecake (Torta Di Ricotta)  by Loretta Sartori (Italian Food Safari)

Ingredients:

Shortcrust Pastry- 1 x 26 cm Disc, Baked

Extra Shortcrust Pastry- for lining the Pastry Ring

Eggs- 3 or about 55 Grams

Sugar- 60 Grams

Cream Cheese (brought at room temperature)- 350 Grams

Ricotta Cheese- 650 Grams

Cream (35 % Fat)- 80 Ml.

Sugar- 50 Grams

Blanched Almond Meal- 80 Grams, Roasted

Orange Peel (Candied/Citron)- 80 Grams Diced

Sultanas- 100 Grams, Soaked in Rum/Brandy

Vanilla Extract

Sweet Shortcrust Dough, (1.2.3.)    Makes 650 g pastry

1 egg (55g)   (The pastry can be made without egg)

100g castor sugar

200g unsalted butter

300g plain flour

Method:

(the Ratio of 1:2:3 for Sugar:Butter:Flour is used here)

 To make the pastry, cream the butter and sugar until light and pale.

Add the egg, and continue creaming until absorbed.

Stop mixer and add the flour, mix only until combined.  The dough will be very sticky, wrap in plastic and chill prior to use.

Knead the chilled dough lightly first to soften, roll out with a small amount of dusting flour.

Place a 5-6 cm high 26 cm round ring over the baked pastry disc.  Using extra shortcrust dough, press the dough onto the wall of the ring forming the sides for the cheesecake .  Smear the pastry onto the edge of the base to seal the join.  Trim off any excess dough.

Whisk the eggs and sugar, (60 g) until thick.  Set aside.

Beat the cream cheese and sugar until smooth, then add the ricotta and beat until smooth.Add the cream, then gradually add the whisked eggs. Mix until all ingredients are well combined.

Fold in the Almond meal, glacé fruit and sultanas.Transfer into the prepared base.

Bake at 180 ° C for one hour.When cool, dust with icing sugar.

Serve at room temperature, though store uneaten cheese cake in the refrigerator.

Amaretti Biscuit:

Biscottis like the Classic Cantuccini, Almond Biscuits, Sugary Crostoli are most famous

Biscotti by Alexandra Rispoli (Italian Food Safari):

Literally means Twice Baked

Mix Flour Whole Pistachios, Flaked Almonds, Lemon, Lime & Orange Zest, Pernod 30 Ml.

Coffee:

Some of the Best Coffee Makers are the Stove Top ones in Bartolini's Shop, Florence

Gelato:

Italian Gelato especially from Sicily is very famous

Fruit Water Based Gelato like the Mix Melons

Milk Based Gealtos like Cassata (is the first classic Flavour), Hazelnut, Pistachio (is the classic flavour to judge a good Gelato), Ferraro Rocher Flavour

Festive Food:

Godfather's Veil/Osso Bucco made with oddest of Veil/Shank Cuts

Heat Oil, Season Bottom of Pan with Salt & Black Pepper, Fry the pieces till Caramelized

Heat Oil Onion Garlic Anchovies Fresh Bay Leaves Sage Leaves Thyme Rosemary deglaze with White Wine Crushed Tomatoes Veil Stock to thin the stock

Add Veil pieces & Cover for Slow Cooking for 2.5-4 Hours

Gremolate/Gremolada is a mix of Chopped Flat Leaf Parsley Garlic Anchovy

Salt Imbocca:

Girello

Place a Sage Leaf each on the Meat Slice, a Proscuto Slice & fold the Slice & tap with a Hammer to seal

Fry in EVOO & Butter, Fry the Cheese in Butter, Serve with Fried Cheese

Abruzzo's Famous Whole Hog (Porchetta)

Dry Spices rubbed inside the Meat Wrapped tightly, inserted in Rods & Slow Cooked Porchetta for about 3-4 Hours

Polenta al la Tavola by (Italian Food Safari):

Rich Ragu Sauce:

Heat Olive Oil Mushrooms, Pork & Fennel Sausages, (Porchetta), Mince Meat, Homemade Tomato Sauce, Put back the Sealed Meat, Minced Meat, Sausages

Simmer

Polenta Preparation was mostly Man's Work due to its continuous Stirring

Polenta is the Coarser the Better

Spread thinly on a Big Communal Plate, served with the Sauce which is Poured & Spread evenly with a Generous Sprinkling of Grated Cheese

Grilled Porchetta Meat is then Cut into pieces

Panettone a type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan

USA:

Chicago is the second best when it comes to Thick Crust Pizzas

Sally's Pizza has assorted Thin Crust Pizzas

Sal Consiglio is a Grandmother who serves herself

Frank Pepe Pizza

Napoletana

Pizzeria Uno has a unique Basement Dining

each Pizza is made from scratch so it takes about 45 minutes for which they take the order at the door itself

Originally a Texas Man created the Deep Dish Pizza was created to satiate the City's 'Sure of Itself' Attitude

such a thick crust that Knife & Fork has to be used

over 200 locations have opened

Lou Malnati Pizzeria in Lincoln wood (3 Miles from Uno) from 1971

Flaky Crust, Wisconsin Mozzarella Cheese, Chicago Pork Capital Special Sausage, Chunky Tomatoes

Only Sausage Pizza is available no other flavours

In California:

Chef/Owner Ed Ladau impressed Woflgang Puck so much that he hired him for work for him followed by California Pizza Kitchen especially BBQ Chicken Pizza is designed by him

Most authentic West Coast Caioti Pizza Cafe

different flavors like Baby Clams, Garlic, Pine Nuts, Shrimp

Giordano's have Signature Deep Dish Pizza

Torino Italy is where Stuffed Pizza Recipe was perfected where Giordano's family is from

Perfected Pie Crust with Cheese inside & Sauce outside

Michelin Star Restaurant Osteria di Passignano La Bottega di Badia run by Chef Matia

Ravioli con Pappa al Pomodoro (Ravioli with Bread & Tomato Soup)

Olive Oil Red Onion Chopped Garlic Chopped Pepper Stale Bread Chopped Basil Roughly Picked

 

Pasta:

On an Industrial Scale, Pasta is prepared in large batches through a“Trabatto” shaker pre-Dryer

6 shells inside shaking back and forth for pre drying process drying water out of Pasta takes about 2-3 days

These are the ones we commonly find in India:

Arrighi Tri Colored Fusilli:

Andalini Pasta:

Del Monte Rigati Pasta:

Del Monte Penne Pasta:

San Remo Vegeroni Pasta

Amway, Italy sells some of the best EVOO from Carapelli di Firenze, Balsamic Vinegar of Modena, Pasta (Fusilli, Penne Rigate, Spaghetti), Pasta Sauces (Tomato Black Olive Mushroom, Tomato & Basil), Cafe Espresso, Instant Coffee & Teas

Michelin Star Restaurant Osteria di Passignano La Bottega di Badia run by Chef Matia

Ravioli con Pappa al Pomodoro (Ravioli with Bread & Tomato Soup)

Olive Oil Red Onion Chopped Garlic Chopped Pepper Stale Bread Chopped Basil Roughly Picked

Italy:

Il Cibreo Ristorante in the middle of Sant’Ambrogio Market, Florence Owner Fabio

3-in-1 Experience with Restaurant, a casual Trattoria & a Caffe offering no-Pastas but other Delights!

Vivoli Gelateria, Florence since 1930 Onwer Piero Vivoli has some Great Gelato Flavours

Le Sfogline Pasta Fresca Owner Monica Handmade specializes in Passatelli, Tagliatelle, Tortellini, Tortelloni, Gnocchi, Lasagne