What is it about coffee and chocolate together that make such an inebriating, hypnotic blend of flavors..the two flavors make the perfect match ( better than Napooleon & Josephine or Cleopatra & MarcAntony).

A true Barista is a coffee chef, professionally trained in the Art of Coffee. Here is a drink I put together with my favorite Barista at my favorite cioccolateria in Italy. A ‘Cioccolateria’  is a chocolate version of a coffee bar-everything chocolate! This drink makes  a luscious substitute for a hot chocolate and makes a great morning drink to give you a positive outlook on the day ahead or an evening drink to take away the evening chill in the winter or fall.

Caffe al Coccolato

1 cup milk

1 tablespoon chocolate syrup

1 espresso

shaved dark chocolate

whipped cream

Froth the milk with a frother, or heat till just before boiling, set aside. Place the chocolate syrup in a tall glass. Prepare one shot of espresso or one short  cup of espresso, place in glass with  chocolate syrup. Mix well till chocolate syrup melts. Fill glass with frothed milk still hot, stir and top with whipped cream. Sprinkle shaved chocolate on top.

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd ed. winner of the Gourmand World Cookbook Awards

copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Romantic, inviting, inebriating, coffee is the beverage of choice of millions of people around the world. Come to think about it, coffee plays an important role in the lives of millions of people around the world..from those who produce it to those who consume it.

Besides many trips to (what I consider) some of the world’s best and most beautiful coffee bars in the world here in Rome, Italy..I have been studying coffee with some of the world’s coffee experts/tasters here…and here  some of the terms used to describe coffee when coffee tasting, when it comes to the olfactory terms:

*Fragrance- sweet/floral or sweet/spicy

*aroma-fruity or herbal

*olfactory-caramel,nutty,malty

*after taste-chocolatey, carbony,chemicaly,spicy

So instead of gulping the next cup down quickly, as most of us do….sip and attempt to discern all the wonderful (or maybe not so wonderful) different tastes in your cup..but isn’t, that how life is..we never stop to smell the roses or sip the coffee…and never realize all the wonderful things that are right there in front of us to savor…

Here is one of my favorite coffee drinks,especially in the winter

Caffe Principessa (Princess Coffee)

*1/2 cup hot espresso

*1 tblsp rum

*2 tblsps water

*1 tblsp brown sugar

*pinch of powdered sugar

*1 dried orange peel

*pinch of powdered cinnamon

*whipped cream

In a small sauce pan, pour in water,orange peel, sugar, rum. Heat and stir, Remove from heat, filter or pour through cheesecloth into a tempered glass. Add in coffee and powdered sugar,stir. Top with whipped cream and pinch of powdered sugar on top.

Serve hot.

Read about some of  my  coffee bar  visits   here in Rome, Italy or about the interesting past of cappuccino

For more great recipes get your copy of the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2010 art of living, PrimaMedia,Inc/Maria Liberati

Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly made  ricotta not ricotta that has been made in a processing plant or sitting in the refrigerated aisle of a large supermarket for many days.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

* grated zest of one fresh lemon

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, grated lemon zest. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

For more traditional Italian Holiday recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

Sacramento (California) here I come..Italian culture and food ..well what is one without the other..I am on my way to the Italian Cultural Center  to do a book signing this weekend. I’ll have a few postings about the sights and flavors when I return..but check out their website for some interesting bits of info on Italian culture at www.italiancenter.net..

While visiting their site enjoy these freshly made lemon biscotti. I have always believed that family recipes are like a painting, a painting of your family’s memories and history..just like DaVinci’s Mona Lisa is a memory of La Giocanda..your family recipe can help to recreate a memory of a special time or place or event.. These are one of my comfort foods, cookies flavored with fresh lemon peel..my grandmother used to make these for Holidays and they could  made any day a special one…I can still remember the smell of fresh lemons coming out of the kitchen ..the lemon perfume wafting through the house..that filled the air and   follow me everywhere until I took that first luscious bite

And by the way these cookies are made in the shape of an ‘S’

Lemon Cookies (biscotti al limone)

1/2 cup softened butter

1/2 cup sugar

peel of 1 lemon grated

4 tbsps fresh lemon juice

1 egg beaten

2  cups  flour

1 tsp baking powder

1 tablespoon milk

Cover a cookie sheet with baking paper. Place butter, sugar and lemon peel in a  bowl and mix till well blended.Add in beaten egg and lemon juice, and milk, a little at a time, mixing  after each addition. Place flour and baking powder in a sifter and sift into the dough a little at a time mixing after each addition and until a soft dough is formed. Place some flour on a wooden board, and place dough in center. Divide dough into 50 equal parts. Roll each one onto a little sausage and then form each sausage into an’S’. Place cookies onto baking sheet and bake for 15-20 minutes. Remove from oven, let cool. Sprinkle with powdered sugar.

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

 See you October 3rd at at Italian Cultural Center in Sacramento, California, For more info :info@marialiberati..com

Life here in this ‘ little  town’ never fails to  keep me entertained .. from  the town priest that is an Elvis impersonator   ..to the dogs that insist on taking their walks in the piazza  at night just like everyone else does before and after dinner..

I never understood why our dog began to escape from our fenced yard at about 7 PM at night…”she likes to see people and friends in the piazza too” I was told ..that is why she insists on taking her own walk there at night if no one walks her.. I guess that makes sense… a dog in Italy wanting to meet friends also in the piazza at night.

It is a beautiful tradition…a walk in the piazza at night before dinner or after dinner.. a way to take a walk see friends ..and just relax….and you never know what you might find..an Elvis Presley concert by the town priest that is an Elvis Impersonator (and he does quite a good impression) ..a procession..a fashion show..a beauty pageant..or just people meeting and talking..dogs.. and children playing soccer …or riding their bikes..

After a spin around the piazza it’s time to go home and enjoy dinner and a light dessert..

Apricot Mousse with Chocolate Crumble

For Apricot Mousse:

* 2 lbs of fresh apricots-washed, cut in half with pit removed

*3 tblsps sugar

*3 tblsps butter (unsalted)

For crumble:

* 1-16 oz chocolate bar (containing at least 60%  cocoa)

*Almonds-3 ounces-peeled ,chopped

*3 tblsps butter (unsalted)

*4 tblsps flour

*3 tblsps brown sugar

*1 tablespoon powdered unsweetened cocoa

For Cream: Place halved apricots in a pan with sugar and butter, cook for 10 minutes over low to medium heat or until the apricots have lightly caramelized. Remove from heat, place in food processor till creamy.

For crumble:

Place butter on bowl until room temperature and softened. Place in flour, almonds,sugar, powdered cocoa. Blend together. Grate chocolate bar and mix in. Place in refrigerator till mixture has a firm  consistency. Remove from refrigerator and grate dough (using cheese grater with larger holes). Grate onto a piece of baking paper placed on a cookie sheet.

Preheat oven for 300 degrees and bake for 15 minutes. Remove from oven, separate crumbles gently with fork or fingers. Let cool.

Divide apricot cream into 4 glasses and top with chocolate crumble,garnish with mint leaves and serve.

For more recipes get your copy of the Award Winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition…winner of the Best Italian Cusine Book in the USA by Gourmand World Cookbook Awards.

Be  A Guest Writer..do you havea Holiday story related t oa food memory you would like to share with our readers. In honor of the release of the award winning book The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition, whcihc is a celebration of recipes and food memories of Holidays & Special Occasions-we invite reders to share their favorite Holiday food memory. Stories should be 300-500 words, and emailed to sharethejoy@marialiberati.com

Each week from Sept 1 to Jan 1st one story per week will be slected and published on The Basic Art of Italian Cooking BLOG. Stories may be considered for an upcoming national publication also. Look forward to seeing your stories by Sept 30th.Email stories to: sharethejoy@marialiberati.com

Upcoming Appearances:Sept 10,11 at Hudson Valley Wine Fest,Rhinebeck, NY, Dutchess County Fairgrounds.maria Liberati & The Basic Art of Italian Cooking will be taking center stage from 12-1 PM both days with recipes, stories from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Innamorata

copyright, 2010, Maria Liberati

I am in love with the sun … it gives me warmth

I am in love with the wind… it caresses me

I am in love with life… it makes me laugh

I am in love with flowers.. they make my mind drunk with beauty

But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with because of infinite  reasons and those of you who have a passionate palate will agree that dark chocolate, hot,cold ,or any temperature.. (containing a minimum of 65% cocoa) is the ultimate in comfort food!

Use some of those winter pears for this Torta Di Pere, that mixes dark chocolate and fresh pears for a scrumptious taste experience!  One bite of this and you can not help but utter  the Italian word  ‘innamorata’ from your lips

Torta Di Pere

(from The Basic Art of Italian Cooking: Holidays & Special Occasions 2009;art of living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)

2 fresh pears-peeled, cored and cut into small cubes

5 dried dates chopped

2 tablespoons of Cognac

2 tblsps of unsalted butter

1/3 cup sugar

1 -1/2 cups flour

1 tsp baking powder

3 egg yolks

3 egg whites beaten or whisked till firm

16 ounces baking or dark chocolate (minimum 65 % cocoa)

For decoration

1 fresh pear ,peeled and sliced thinly

1 tablespoon butter melted

1 tablespoon sugar

2 tablespoons of pear or apple jelly

In a food processor place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, place in  2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool

Melt baking or dark cocoa in double boiler and use this to  glaze  top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar  and  then dip one side of pear slice  in pear jelly  and arrange as a  decoration on outside of cake with pear slices placed all around, stuck to border of cake. Place in fridge till chocolate  glaze is hardened and become……. innamorata …..

Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at OpenSky

Mangia Bene, Vivi Bene,

Maria

copyright 2010, Maria Liberati

The city of Genoa is not necessarily known for it’s coffee bars but there are some special ones that are worth a visit when in the city.  On a chilly winter day and a dreamy ride to the historical city needed to have an espresso to wake me up  and ended up discovering more than just one coffee… bar…

For a perfect pause in the middle of a leisurely stroll in Genoa you can stop at the superb historical coffee bar in Superba, once frequented by many an illustrious person. A. Vedova Romanengo (via Orefici 31) opened its’ doors in 1805. Famous for their production of dried, candied fruits, candied chestnuts (marrons glaces), and fruit gelatines. Today, however many a passer by stops in to enjoy a great coffee at the beautiful bar made of marble, or to sip a tea at the large tea salon on the upper floor. At one time, you could find at any given time a stop here meant you may also catch a glimpse of someone like Giuseppe Verdi and members of the royal family who were passing by.

For another coffee stop try Bar Klainguti, piazza Soziglia 98, opened in 1826 by two Swiss brothers (Klanguti brothers). In back of the bar filled with luscious sweets you will also find a card signed by Giuseppe Verdi to Carl Klanguti. But today as always you will find a glazed brioche filled with marmalade that is absolutely unforgettable, to accompany a coffee enjoyed in the beautiful décor.

Began in 1876, Caffe Mangini (piazza Corvetto 3/r). Filled with mirrors and decoration in the Liberty style of design, one can partake of a scumptiosu breakfast of coffee and one of their magnificent pastries. I recommend the ‘torta Zena’ or the Sacripantina.

Caffe Degli Specchi (salita Pollaiuoli 43/r) opened in 1917. The famous Italian poet, Dino Campana, wrote in description of this place” enter in a grotto of porcelain, sip coffee, admire the glass and the fun begins..”

I am enjoying some time in Le Marche for a culinary tour and time at the truffle farm..I am getting ready to begi nmaking the truffles available for sale..will be ready soon..hada wonderful ,delicious time in Le Marche..more on that soon..

Also countdown to the Gourmand World Cookbook Awards in Paris on February 11

The Basic Art of Italian Cooking:Holidays &Special Occasions will be presented with the Best Italian Cuisine Book in the USA for 2009.

Maria

copyright 2010, Maria Liberati

Godere -the verb that can be translated to ‘intensely enjoy with pleasure’… but it means more than that…we don’t have one word in english to express the profoundness of this verb. It means to enjoy, but with all your heart and soul, to get lost in the pleasure..

“Mi sono proprio goduto la Domenica”..a phrase told to me by an astute 11 yr old..wise beyond his years about last Sunday and what we should strive for every Sunday… Sunday is meant to be enjoyed..there is only one Sunday per week… So Carpe Diem!

Wise words to follow..just think of what a wonderful week you will have if you have a Sunday to look forward to… a Sunday that you know you will really enjoy

 Sundays are my favorite Holiday! Make it a day to treat yourself to something that you will really enjoy, even if it means just taking a break from your regular routine..but Godere means more than just sleeping late..no sleeping late means that you are letting many beautiful things pass you by..the sun the sky, the museums,a trip to an open air market..a trip to a local coffee bar..a park….somewhere that will be a treat for yourself to go to…

And to begin a beautiful start for a day that is to “godere” here is a recipe for a typical light Italian style pound cake known as ‘ciambellone  classico” and then off to a beautiful day…

Ciambellone Classico (Classic Italian Pound Cake)

from The Basic Art of Italian Cooking: Holidays & Special Occasions (winner of the Gourmand World Cookbook Awards)

2 cups all purpose flour or cake flour sifted

¾ cup sugar

3 eggs

½ cup melted butter

1 tsp baking powder

¼ tsp salt

peel of 1 lemon

extra flour and butter for greasing pan

Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

Mangia Bene, Vivi Bene,

Maria

http://marialiberati.theopenskyproject.com

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Yes… the Holidays are still moving along here and with one down and 3 more to go (New Year’s Eve, New Year’s Day and La Befana) the pressing question here is what to serve at the Holiday table-Panettone or Pandoro (both are sweet Italian dessert breads)? If you are looking for something that says tradition then it is the traditonal Panettone Milanese, (coming from Milan) the king of the Holiday season.  Legend has it that it was first served at the banquet table of Ludivico il Moro at the Sforzi castle (in Milan) on Christmas Day in 1495. It was called ‘il pane confezionati con acini di uva’ or in Latin ‘il panis quidam acinis uvae confectus or in English ‘bread with raisin confections’.

On the other hand Pandoro Veronese (originating in Verona) has a legend that dates its’ origins to the year 1260, it was called  ‘Nadalin’ and was made for the Holiday Feast of the Della Scala nobility. When  study was done here, 7 out of  10 Italians were found to find both -Pandoro and Panettone irreplaceable for their Holiday table. And the study found that 75.4% buy  Pannettone and 75.3% buy Pandoro. So this means that there is probably no choosing over one or the other. They are bought in pairs since both breads have their own distinctive tastes and make an easy and festive dessert after a Holiday meal or for a Holiday coffee break.

In Italy it is becoming more difficult to locate freshly baked versions of the two, the factory produced versions are easier to find and more economical. But one thing is for certain with Pandoro and Panettone at your table your meal will always feel like a special one and whoever is at the table will utter an ‘oohh’ in antcipation at the moment that the first slice is cut.

Let us know what is your favorite? Panettone or Pandoro-no matter what country you live in…

Stay tuned for recipes for Panettone and Pandoro from the  country house here in the mountains of Abruzzo. And you can also find them in

The Basic Art of Italian Cooking;Holidays & Special Occasions  recently selected as the Best Italian Cusine Book in America for 2009 by the Gourmand World Cookbook Awards.

“Mangia Bene, Vivi Bene”

Maria

http://twitter.com/Marialiberati

The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

Maria

http://twitter.com/Marialiberati