copyright 2009, Maria Liberati

 A special thank you to everyone that braved the rain on Sunday and came to my appearance at the Great Grapes Event in Annapolis Maryland on Sunday, May 3rd.  The pasta dishes I made were especially for the Spring Season and as promised here are some suggestions for great whie wines to go with them  us for a wine pairing dinner on Wednesday, May 6th 

 Wednesday, May 6th, 7 PM- if you are in the Philadelphia area join me at Country Creek Winery in Telford, Pa. I will be making a 4 course authentic Italian sampler dinner and pairing it with 4 of their wines. Starting with crostini and Tuscan style bruschetta to risotto to chicken and a dessert course., all paired with reds and whites made there. A few places still left call 215-723-6516 to reserve your spot now

The Italians owe thanks to the Greeks, because if it weren’t for them, Italy probably wouldn’t have the luscious and ever-popular wines that it boasts today. When the Greeks settled in Italy centuries ago, they came bearing gifts of vines, hence the saying “Beware of Greeks bearing gifts”. Today Italy is one of the top-producing wine countries and we should especially make note of the fabulous white wines that grow from the Italian soil. In addition to thanking the Greeks, much credit is due to the conducive climate and geography of Italy. The Appenine Mountains run through Italy and the beautiful hot Mediterannean conditions at the bottom as well as the colder climate towards the Alps foster the production of the various grapes. There are 17 different white grape varieties in Italy which equate to dozens of different wines to enjoy.

Perhaps the most commonly used white wine variety in Italy is a blank wine known as Trebbiano. Trebbiano is one of the most-planted grapes in the world perhaps because of the fact that the grapes can be grown so close together, in turn producing many of them. In other words, more wine for your buck! Some of the well-known varieties to Americans are Pinot Grigio and Chardonnay. Pinot Grigio has had much success commercially since the 1970s even though it has been around for centuries in North-Eastern Italy. The Chardonnay in Italy is a bit leaner and crisper than the Chardonnay most of us are accustomed to, and has also been more popular in recent years.

Some lesser-known wines in Italy are often those specific to particular locations. On the Adriatic Coast, they are known for their Verdicchio. This lovely green-yellow tinted white wine holds delicate lemon and sea air aromas reminiscent of coastal Italy. Vernaccia, typically found in Tuscany and Sardinia, has a high acidity and is usually a dry, un-oaked wine. Vernaccia dates back to the 13th century, hence its name which is rooted to the Latin word vernaculus which means “native”. Tocai Friulano is usually light to medium bodied and has a crisp acidity to it but can also be seen as fuller-bodied jug wines.

These are some of the highlights of the fabulous white wines that Italy’s various regions have to offer. Stemming from the 17 types of , there ,are so many options to satisfy any Spring meal.

Join me at The Basic Art of Italian Cooking School in Italy

For More Recipes & Articles

June 4th-Join The Basic Art of Italian Cooking school for a Tuscan  Picnic cooking class at Foster’s Gourmet Hosuewares in Philadelphia. Call 215-923-0950 to register. $55 includes lesson and Tuscan picnic sampler dinner-4 courses.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati

Editor: Christa Gutzler

The Etruscans were wild. Wildly mysterious, wildly artistic, and wildly efficient in their influence over Italian culture, the Etruscan civilization infiltrated the Umbrian region and dominated parts of their fertile lands for many centuries. Etruscan dominion covered the scope of art, politics, language, and religion. Exceptionally skilled, motivated, and powerful, they withstood opposition from the Umbrians and others who fought against them for control over many areas of northern Rome from the 9^th to 1^st century B.C. Known to be a seagoing community, the Etruscans traded exclusively in the Mediterranean. They are thought to have originated from Asia Minor, though modern thought strays to ideas that they actually formed as a consequence of internal struggle within the confines of Italy, leaving doubt as to the true location of their native lands. Regardless of where they came from, it is what they brought with them that still matters today, in the twenty-first century.

Both linguistic and creative contributions are evident by way of excavated tombs and surviving wall paintings and other artistic structures. Loaning words to Latin before AD 100, the Etruscan language was eventually replaced by Latin. Because some of the last Italian kings, before Italy transitioned into the republic system in 510 AD, are believed to have been Etruscan, a rich cabinet of Etruscan literature, legal codifications, and religious doctrine are said to have existed and served as the primary linguistic template. Figures like Claudius (10 BC-AD 54), Tarquin the Proud (AD 500), and Varo were literate in Etruscan language. Today, Etruscan inscriptions appear in their ancient form meant to be read from right to left. Only one Etruscan book survives and is almost entirely unreadable by modern linguists. This fact does not, however, render their linguistic offerings obsolete, as the Romans accessed much of the Etruscan language and influenced many modern languages still spoken today. Their writing mechanics found their way into Latin who later contributed to the romance languages like Italian, Spanish, French, and Romanian evident by their lexical, grammatical, and syntactic similarities.

The Etruscan people embraced artistic expression to reveal themselves to the world. Intricately decorated wall paintings, tombs, sculptures, rings, and other stones showcase their attention to detail and rich cultural influence on areas including but not limited to Umbria and Tuscany. Statues like Portonaccio Temple’s the Apulu demonstrate how expressive and deliberate their artistic processes were. The Etruscan she-wolf, dating back to 500 BC, is said to be the most legendary animal in art’s history. Why was their work so distinguished? The Etruscans did not revel in a few different types of art, but rather, they draped their talent, contributions, and legacy over so many aspects of the art world. The architecture and other concrete displays of art accredited to the Romans in many areas of Italy can be traced back to the Etruscans. They were pioneers in design, composition, materials, perspective, and impact on both ancient and modern Italian aesthetic beauty.

Find out how the Etruscans influenced today’s olive oil 

More on Etruscans

Museums of Umbria

Behind the Walls, Perugia, Umbria’s Capital

Join me in Italy at The Basic Art of Italian Cooking School, in the land of the Etruscans , Umbria

May 6th- Wine Sampler Dinner & Wine Pairing- Country Creek Winery in Telford, Pa. Call 215-723-6516 for reservations.

If you havea blog or website and want to be part of The Basic Art of Italian Cooking virtual book tour go to http://www.marialiberati.com/blog2/?page_id=606

Get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

May 2nd-Book signing, wine pairing with Terranova wines at Raya Coiffeur in Haverford, Pa. Grand opening  with a Sonia Rykiel fashion show. Email events@marialiberati.com for more info

June 7th- The Basic Art of Italian Cooking and Maria Liberati- Book Signing and Cooking Demo at  Chicago Tribune Literary Fest at Printers Row in Chicago. For more info email: events@marialiberati.com

 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
Easter dinner.

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 Abruzzoo 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
refreshing drink.
 
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
events@marialiberati.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
events@marialiberati.com
Get your copy of the best selling book The Basic Art of Italian Cooking at
http://www.marialiberati.com
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: events@marialiberati.com 
For more recipes and articles
Mangia Bene, Vivi Bene,
MariaLink to the post: http://marialiberati.com/blog2/?p=594Link to Maria Liberati:
http://marialiberati.com/blog2

copyright, 2009, Maria Liberati

Editor: Kate Hollinger 

Spring Holidays are tasty ones. Easter and Passover have so much tradition and history that they remind us of.

The lovely spring holiday of Easter, named after the Goddess of Spring, Eostre, is an important celebration in Italy today due to its traditional Roman Catholic roots. In Italy, this holiday is known as Pasqua, a holiday that is a 4 day long event that marks the end of the six week period of Lent. Easter is very important to Italians because it symbolizes the end of six weeks of suffering or fasting, which is done by staying away from meat on Fridays during Lent and then fasting from meats completely from Ash Wednesday to Easter Sunday. After displaying the culinary discipline, the meat finally reappears again on Easter morning – and that is when they go all out!

The festivities start as early as the week before Easter, as in Palm Sunday. But the real feast begins on Easter Sunday. On Sunday morning, the table is set with eggs and pepperoni or egg omelets called frittatas as well as lots of breads. Pani Pasquali means Easter breads and they are often made with cheese; meat such as sausage or salami; and even hard-boiled eggs. Pane di Pasqua is another option, which is braided bread with colored eggs stuck in it. Another festive version of Easter bread is called Colomba, which are breads shaped like ducks, doves, and even babies. There are also dessert breads served such as panettone, a fruit bread, and other sweet breads.

It isn’t until later in the day that more of the roasted meat is served, from capretto (baby goat) to lamb bought from the local butcher. These are often served with vegetables such as artichokes, aged cheeses, pasta, and antipasto. Desserts are also served such as pastiera which is a ricotta cheesecake type of pie that usually also contains rice or grano, and the traditional hollow chocolate eggs with surprise gifts inside. The following day, Easter Monday, is called Pasquetta and is a legal holiday throughout Italy. Most people do not work but instead have picnic celebrations with lots of cheese and wine.

Get your copy of the best selling book The Basic Art of Italian Cooking at http://www.mariliaberati.com

Wine Pairing Dinner-Join me May 6th for a 4 course wine sampler dinner paired with 4 wines at Country Creek Winery. $39.95. Reservations are required, call the winery at 215-723-6516

Join me in Italy for a culinary tour and Experience!

For more recipes and articles

http://tinyurl.com/df9rc5

Truffles and Meats: Two Staple Foods from Umbria

copyright2009, Maria Liberati

Editor: Christa Gutzler

Is your mouth watering for a meaty truffle? Well, as distinct as the cooking is in Umbria, you won’t find a chocolate truffle infused with pork, but separately these two items top the list of famous specialty foods coming from the beautiful Umbria region in Italy. With its tree-laden grounds scoured by uniquely trained “truffle dogs,” Umbria maintains favorable conditions for which wild mushrooms abound during truffle season. The soil created by oak and willow trees are said to be rich in Norcia, one of Umbria’s most reliable areas for bountiful truffle raising and famous for its black truffles and flourishing truffle trade industry.

Coming to a close at the end of March, truffle season harvests Umbria’s most sought after and expensive treat starting in December each year. Secretive and mysterious, the professional truffle harvesters of Umbria, known as the trifolau, partake in festivals and other celebrations throughout truffle hunting season seeking truffles of all sizes and shapes and pungency. Once these truffles are found, they are cooked and stored, or sold to restaurants and added to high cuisine recipes.

Eaten alone or thrown into a pasta dish, truffles are a delectable addition to various Italian dishes including but not limited to roast squab, mayonnaise, cakes, rice, fondue and a variety of spreads and sauces. The legacy of the truffle is attributed to its versatility and flavor. No other terrain in the world produces as many truffles as Italy does and 80% of Italy’s truffles come from Umbria. Gastronomes around the world agree that Italian truffles possess a earthy and heavenly taste, though black truffles from Norcia are known to be less aromatic than its white complement. The truffle is not the only hot commodity in Umbria, as there are just as many butchers as there are truffle hunters in this extraordinary region.

If you’ve ever been to an open market in Italy, you are sure to have been surrounded by the various meats that have been butchered, prepared, and sold for generations. Most commonly in the form of salami, sausages, and ham, Umbria’s primary meat is pork. Dishes such as mazzafegati (pig’s liver sausages), porchetta (pork roast), and Umbrian mortadella (seasoned sausage mixed with pork and bacon) are recognized as flavorful, sweet, and savory. It’s said that Italian butchers do not hold back when it comes to the pig, doing everything and anything that can be done to them in the name of cooking. From the pig’s feet and cheeks to the ox’s tongue, the Italians are creative and ingenious in how they approach the livestock from which they create their specialty foods and dishes. Umbria’s conscientious cooking processes, embedded in history and perfected through experimentation, continue to provide pleasing treats and meats.

Villa LaVeranda Interview and Tour-Umbria Italy

it is breathtaking ,the villa that I just fell in love with enough to have my culinary tours there for The Basic Art of Italian Cooking. Here is video of my visit there and the interview with Susan Evans-who headed the transformation of this once animal stall into the beautiful villa it is today. Watch!
If you want to join our next culinary tour and stay there ..see more info at http://www.marialiberati.com/blog2/page_id=542 or look below

Check out my informal interview inside the kitchen of La Veranda here:

http://www.youtube.com/watch?v=MTXrY_th7MA

**Please keep your thoughts and prayers with the people of central Italy who were hit with the devastating earthquake on April 6th. Hardest hit was the city of L’Aquila and towns nearby. Since L’Aquila is the capital city of Abruzzo I have been there for many events many a time. You can put the name L’Aquila in the search engine of my blog to find past posts on this medieval town. But here is one of the posts:
http://www.marialiberati.com/blog2/?p=341

RECIPE OF THE MONTH

Risotto with White Grapes is a delicious recipe and great with Orvieto wine from Umbria

1 cuo rice for risotto-arborio or carnaroli

½ lb white grapes (seedless)

1 slice onion chopped finely

4 ounces parmigiana reggiano cheese

1 tablespoon butter

3-6 cups vegetable broth

1 cup dry white wine or champagne

2 tablespoons olive oil

In saute pan, saute olive chopped onion in olive oil. When golden put in rice and saute for 2 minutes, Place in wine or champagne. When liquid is absorbed, pour in ¾ cup broth. Stir and when liquid is absorbed pour in another ¾ cup of broth. Repeast this processs for approx 15 minutes or until al dente. Half way during cooking time. Place in washed grapes. When finished, top with butter, and parmigiano reggiano cheese.

Join me at for book signings and cooking program events at (email events@marialiberati.com):

 Whole Foods Jenkintown, April 4th

Whole Foods, Philadelphia, May 2

Whole Foods Bethesda, Maryland on May 7′

May 6th, Wine Pairing Dinner at Country Creek Winery in Telford, witha 4 course authentic Italian sampler dinner and 4 wine samples..join us at an authentic rustic vineyard voted as Montgomery County’s Best. Fee is $39.95 reservations are limited ,call the winery at 215-723-6516 for reservations.

Follow me at http://www.twitter.com/marialiberati

http://mariaandco.blogspot.com

Join us in Italy

More articles and recipes

Mangia Bene, Vivi Bene,

Maria

copyright, 2009, Maria Liberati

Editor: Patrick Coyne

The Basic Art of Italian Cooking

Food, Art, Life….  all related topics..cooking is an art…the way we eat is an art , the way you present your food is an art..parmigiana-reggiano cheese is a work of art since it is made by an artisan  process as are many other Italian cheeses and wines..all works of art.. Even freshly grown produce are works of art..think of a fresh San Marzano tomato or the blood red oranges of Sicily or the fresh lemons form Sorrento. These are things that can only be described as works of art.

But even more than this the masters of art Michelangelo and DaVinci made ‘living an art’. (DaVinci invented the table settings that we use today). DaVinci even influenced some of the Mediterranean diet.

To discover more about Michelangelo, one of my favorite books to read over and over is A  Journey Into Michelangelo’s Rome by Angela K. Nickerson and published by Roaring Forties Press.  I love the book because it not only discusses his works of art but also contains letters he wrote while creating his works of art and personal glimpses into his life-which was a  work of art in itself.  Michelangelo devoted his whole life to his art and sometimes was so intent on finishing up his masterpiece that he would go without eating. He often said “if people knew how hard I have had to work to gain my mastery it wouldn’t seem so wonderful”

  The accomplishments of Leonardo DaVinci are great and many. His contributions to fields from art to aerodynamics is well documented and still felt 500 years after the Renaissance. The depth and brilliance of Da Vinci’s accomplishments has been thoroughly explored so instead I’d like to take a look at the dietary habits of this Renaissance man. Many factors play an integral part in the diet of Da Vinci, the new herbs and vegetables discovered, his strict vegetarianism, and the 16^thCentury Italian recipes that are still used today. Undeniably, Leonardo Da Vinci was a genius but by exploring the day to day foods he ate, we can form a better understanding of the man rather than simply the historical figure.

One of the most surprising facts about DaVinci that was uncovered through my research is that he was a staunch vegetarian. There’s always an inclination to view vegetarianism as a relatively new or trendy movement and to find that a man who was alive nearly 500 years ago, speaks volumes about his genius.

Now that we know what Da Vinci did not eat, the question remains, what foods were a part of the Master’s diet? The Renaissance played a huge role in nearly every aspect of Italian life, their diets included. The discovery of the Americas in 1492 and Marco Polo’s exploration of Asia led to the trading of new crops, spices and herbs never before experienced in Italy. The potato and corn were quickly adopted and became staples of the Renaissance diet but the tomato surprisingly was met with avoidance and fear. Despite it’s prominence in so many modern Italian dishes, the veggie didn’t gain popularity until nearly two centuries later. The indigenous herbs and vegetables of foreign nations exposed the Italians to new tastes and sensual delights but techniques for food preparation were also discovered. It is said that the Chinese were the first to create “stews” but the Italians were the first to use fruit and wine, leading to many of the modern dishes we eat today and possibly the genesis of tomato gravy( or sauce, but that’s another article).

Despite the new experiences and schools of thought, money still dictated your meals. Pizza was generally peasant food in the 16^thCentury. It was sold by street vendors and without tomato sauce. Pasta at the time was quickly becoming the main course of the Italian diet. Da Vinci was born a poor child but was apprenticed to a wealthy artist and from there became a revered and affluent artist in his lifetime. Leonardo was most likely given the chance to taste all the new and exciting feast influenced by the discovery of the New World. I suppose being one of the most intelligent and influential persons in human history does have a few perks.

Despite the seemingly endless contributions to humanity the Renaissance has afforded us, it’s interesting to explore the lesser discussed contributions taken from the era. One could argue that there are more important discoveries and ideas to be taken from the Renaissance but learning about something as seemingly mundane as the everyday foods eaten by 16^th century Italians, can give us a better understanding of the influential period and a stronger connection to our modern dishes and their origins.

http://www.socyberty.com/History/What-Would-DaVinci-Eat.610927

March 28th- I will be signing copies of my best selling book at Gourmet Women & Wine event at Citizens Bank Park from 11-2. Join us for panel discussions on wine, wine pairings and tastings and more!

For more articles & recipes 

Join The Basic Art of Italian Cooking School in Italy

Get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Limoncello

Editor: Kate Hollinger

copyright, 2009, Maria Liberati

If you’ve never had the pleasure of trying the Italian classic limoncello, you are missing out! Limoncello, a “digestivo” or dessert drink originating from Southern Italy, is today common the United States and France as well as its home country. You can find limoncello  in many Italian homes or restaurants. It is served in chilled glasses and never with ice after dinnner. Some places occasionally alter it slightly and make a cream of limoncello, which is the same creation but with milk added- known as Crema Di Limone.

Limoncello traces back centuries ago to Italian convents, where the nuns created a drink called a “rosoli”. The most common areas that produced this concoction which later turned into limoncello were Southern Italy around the Gulf of Naples, the Sorrentine Peninsula, the coast of Amalfi and islands of Procida, Capri, Sicily, and Sardinia. Although you will hear different arguments, most claim that the best limoncello can be found on the island of Capri.

Limoncello is not a complicated recipe, and since very few ingredients are required, you can make it at home too. Traditionally, it is made from lemon rinds, preferably from Sorrento lemons, which are sweet and bright in color but not as sour as typical lemons. Amalfi lemons are also good as they are said to have a strong scent and a sweet pulp, and the fact that they don’t have very many seeds is a plus. In fact, they are so sweet that they have been nicknamed “bread” because some Italians actually eat slices of the lemon plain since they are not overly sour.

The lemon rinds are then mixed with alcohol, which is typically vodka or grain alcohol; water; and sugar. If ever clear is the alcohol that you choose to use, it is recommended that you dilute it to 40% alcohol so that it isn’t too strong. The higher the alcohol proof, the more lemon flavor is extracted. Limoncello comes out sweet and delicious, and the reason it doesn’t taste sour is because only the rinds of the lemons are used and not the juice. If you are making it in large quantities, limoncello can be stored in your freezer when you are not serving it, as it will not freeze over due to the alcohol content.

Also you should note that in order for a product to be allowed (according to E.U. regulations) to be labeled as Limoncello- the lemons used have to be the typical large lemons from Sorrento. They are grown without pesticides and have very thick skin and not perfect in shape just in taste. If not using this lemon, the product will be called by a similar name-Limoncino, and other similar names.

My recipe for limoncello is an old family recipe.. you will find it in The Basic Art of Italian Cooking

APril 4th -Join me at Whole Foods Market in Jenkintown, Pa- where I will be signing copies of my best selling book and bringing The Basic Art of Italian Cooking by Maria Liberati tm Cooking School there for a Class on Cooking on A Budget with The Basic Art of Italian Cooking. To register call the store at 215-481-0800 or email events@marialiberati.com  Here are some other appearances if you can’t make that one

For more Recipes and Articles

Join me on Sept 23-Oct 6th in Italy for Experience Italy! at The Basic Art of Italian Cooking by Maria Liberati tm Cooking School. Experience 6 nights/7 days that you will never forget!! la Dolce Vita at its’ finest relaxing at the villa in the hills of  Umbria. Hurry only 12 participants and if you register by May 1st you get $200 off the entire price.

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

Get your copy of the best selling book The Basic Art of Italian Cooking

Mangia Bene, Vivi Bene,

Maria

copyright, 2009, Maria Liberati

Editor: Patrick Coyne 

Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.

Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19^th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.

This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.

The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.

Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.

It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.

Last weekend I did an onstage appearance at a large consumer trade show for cooking and foods.   It was difficult to concentrate on what I was cooking….in the front row sitting almost directly in front of me was a woman smoking a cigar.  

But even though we all have to be price conscious  now, you can still indulge in a cigar at discounted prices.

I guess I hadn’t realized it that smoking  cigars  is in fashion……. even for women. But the social club I belong to has added a cigar room and I have noticed females partaking in cigar smoking there..

There are also cigar tastings as much as wine tastings now, in fact I was recently hired to do a wine tasting event at a large luxurious vineyard that included a cigar tasting..

In 1921 there was an annual publication (in Italy) called Il Tabacco. In it appeared an article called ‘sigaromanzia’ and  the psychology of smoking cigars, all related  to the way a person holds their cigar while smoking.

*If you hold your cigar between your index and middle finger you were considered to be alkative, democratic, likeable.

*Hold it between your thumb and index finger and you were considered to be reasonable and thoughtful

*Hold the cigar using the tips of all fingers resting against the cigar and you were  considered elegant.

So cigars are not only a status symbol but the way you hold one reveals an insight into your personality..

You can find great deals online to purchase cigars at a discounted price.

 Holy Cannoli!

Editor: Kate Hollinger 

Copyright, 2009, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com/blog2

A cannoli, which is Sicilian for “little tube”, is an ever- popular pastry dessert found sprinkled throughout cafes and restaurants in Italy. We thank the Sicilian region of Italy for these rich desserts that are found today throughout the United States as well, thanks to the immigrants who brought the recipes over in the early 20^th century. Cannoli originally came from the Palermo region of Sicily as early as the first century A.D., served as a treat and given to friends in dozens during the season of Carnevale, a festive European celebration held right before Lent. It is said that cannoli was most likely a symbol of fertility during this pre-Easter celebration similar in some ways to Mardi Gras.

An original cannolo (the singular form of cannoli) consists of fried, rolled up and open-ended pastry dough (the thinner the better) filled with a sweet, rich filling of ricotta or mascarpone cheese blended with flavorings such as vanilla, chocolate, or pistachio flavors. Occasionally additional ingredients are added, such as chocolate chips, citron, or candied cherries. The filling inside the cannolo are most commonly flavored with Marsala wine, vanilla extract, or rosewater. The size of cannoli ranges from small finger-sized bits referred to as cannulicchi to portions five times the size.

Nowadays we see different Italian American variations of this Sicilian treat. Many bakeries in the United States may fill the pastries with sugar, milk, and cornstarch custard instead of any kind of cheese. When looking for the best possible version of this Italian delicacy, search for the cannoli that has not been sitting for a long time with the cheese filling already inside. The longer a cannoli is left sitting, the soggier the pastry tube gets as a result of its contact with the filling. After about a day of sitting together, it is a soggy pastry not worth of being called a cannoli Bakers who make a lot of cannoli at a time fill the inside of the cannoli with chocolate that hardens and can then handle touching the creamy filling for longer than 24 hours.

For a cannoli recipe and lower calorie  cannoli recipe

Find more info  on cannoli

Hope to see you on Thursday, March 12th at the Harleysville Book Shop, 674 Main St Harleysville, Pa at 6-8 PM. I will be doing a book signing and cooking demo of recipes from the book, Free and open to the public. For more book signing,cooking demos, keynote speaker events coming up on foods, Italian culture and more go to

http://www.marialiberati.com/appearances.php

Join me for The Basic Art of Italian Cooking School  in Italy on Sept 23- Oct 6th for 7 days of hands on cooking classes, wine tastings, vineyard tours, artisan food producers, excursions, nature walks in the hills of Umbria all while staying at the villa that houses the cooking school. Register by May 1st and receive $200 off entire program. Go to

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

for more recipes and articles go to http://www.marialiberati.com/blog2/?page_id=400

Mangia Bene, Vivi Bene,

Maria