copyright 2009, Maria Liberati
Editor: Erin Kuhns
Easter Sunday is usually a never ending meal, like all holiday meals in Italy. This
year in Abruzzo, still stunned by the earthquake the week before, families managed
to pull together whatever they could. All whilst knowing that the aftershocks could
hit at any moment. Unless you were in the city of L’Aquila the aftershocks
(luckily) did no physical damage and were just constant reminders of the
devastation they caused to the beautiful historic city of L’Aquila.
But fear is an awful thing and unfortunately occupied the minds of everyone during
While usual Easter dinner banter is about what everyone is doing for “Pasquetta”
(Easter Monday holiday), conversation was filled with ‘what were you doing when the
quake struck?” and all the precautions to take for the coming week..just in case..
Pasquetta plans were curtailed. While this is one of Italy’s biggest Holidays that
marks the start of Spring and people usually to take to the mountains, the sea or go
for a picnic..most in Abruzzo stayed close to home Most took ‘staycations’ at home.
Automobiles parked outside in the open fields dotted the landscape.. automobiles in
an open field can provide a safe refuge in case of an earthquake.
Through it all, the meal began with a Holiday lasagna, traditional easter lamb and
Pizza di Pasqua (Easter bread made with candied fruits and a light touch of
cinnamon) and dark chocolate easter eggs.
To start off the meal, an aperitif -the Rossini cocktail..yes that is Rossini… as
in Giacomo Rossini-the famous composer. Of course..how could you begin a meal with
a Rossini cocktail without breaking into songs from The Barber of Seville…. at
least those of us that are ‘opera diva wanna be’s’…. could only hum the William
Tell Overture… but at least a fun way to lighten up the conversation… . Here’s
the recipe .
(Keep the city of L’Aquila in your thoughts and prayers, I will be posting more info
on how you can help and the rebuilding of this art filled city in near future posts)
The Rossini is another version of the Bellini cocktail. It began to become popular
in the last century. Prepared with puree of fresh strawberries and Prosecco or
Champagne. Serve this cocktail in a fluted glass and you will have an elegant and
Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or
Champagne. The preparation consists of the simple union of the ingredients in a
glass with some ice.
The most complicated part of this (if you can call it that) is making the strawberry
puree. The only way to do this is to put in a blender or small food processor. Once
pureed, mix with a few drops of lemon juice and some sugar syrup (made by mixing
water and sugar over low heat till sugar is melted)
*Wine Pairing Dinner-Join me on May 6th for a wine pairing dinner at Country Creek
Winery in Montgomery County,Pa. I will be preparing an authentic Italian sampler
dinner, 4 courses, and pairing it with 4 of their wines. Reservations required and
spots are limited. Call the winery at 215-723-6516 or email at
email@example.com for info
*May 11th- 7PM I will be bringing The Basic Art of Italian Cooking School from Italy
to Whole Foods, on Pennsylvania Avenue in Philadelphia, Pa We will be doign a
sampler picnic in Tuscany-recipes from the best selling book The Basic Art of
Italian Cooking and cooking school in Italy. To reserve your spot email us at
Get your copy of the best selling book The Basic Art of Italian Cooking at
Join me in Italy at The Basic Art of Italian Cooking School and Experience Italy at
our villa in Umbria/Tuscany on Sept 23-Oct 6th. Spaces limited. Includes all cooking
classes, your stay at the villa, all meals, excursions and transport to and from
airport. Limited to only 12 participants. Call 1-800-581-9020 to reserve your spot
or email: firstname.lastname@example.org
For more recipes and articles
Mangia Bene, Vivi Bene,
MariaLink to the post: http://marialiberati.com/blog2/?p=594Link to Maria Liberati: