Trivia | Maria Liberati.com

My Love (Addiction) for the Jersey Blueberry

June 25th 2009 by Maria Liberati

One of my favorite things about summer is being able to eat fresh blueberrries from New Jersey… particularly South Jersey. But the season that you can get fresh Jersey blueberries is a short one and the best ones begin appearing at local farm markets just about now… soon to dwindle down till end of August.

Since I am on the East Coast in months of June and July -shopping for fresh blueberries almost every day is one of my obsessive habits.. so much so that I had my assistant add some dedicated time in my daily schedule that I can have an hour to go get my blueberry supply.

While it’s not always easy to find the blueberries from New Jersey. some are from many other States and have traveled days to get here..but besides reading the label you can spot the Jersey blueberries by the size of the berries..they are bigger than blueberries from other States.

Full of antioxidants, they are not only delicious but provide a wealth of antioxidants and health benefits. Unfortunately my only regeret is that I am in Italy for their last month-August and miss that last month of blueberries.

Once so distraught I took a pound of bluebrries with me on the flight over… it was first week in August..I knew when Ireturend in late Septembr they would be gone and not to see again for almost another year….thought I could get my fill before leaving.. not such a great idea..ended up with a blue mouth and blue stains on my shirt upon arrival..this did not make such a ‘bella figura’ on arrival at Leonardo DaVInci Airport in Rome…

Unfortunately, in Italy blueberries are not always easy to find and are very small..not supersized like the Jersey blueberry..hmm… beginning to wonder why the Jersey ones are so supersized!!

I recommend eating them fresh and just plain..but if you’d like to try them in a recipe too, here’s one of my favorite:

A mixture of strawberries, raspberries, blueberries..but you can use all blueberries if you are a blueberry fanatic like me!

Berry Crepes

30 minutes total

15 minutes prep time

Serves 8-10 crepes

Ingredients

16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)

1tablespoon brown sugar, packed

Juice from 1/2 lemon

1 cup flour, unbleached

2 eggs

1 tablespoon oil, not olive

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 1/2 cups skim milk

Cooking spray

Directions

Rinse and slice strawberries into a bowl. Pour lemon juice on top and toss.

Add brown sugar and toss until well coated; set aside.

In a medium bowl whisk all ingredients together until there are no more lumps.

Over medium heat, heat crepe pan or non-stick frying pan.

When heated, remove from heat and spray with cooking spray

Pour a 1/4 cup of the batter in the pan. Quickly lift pan and tilt and turn until

batter evenly covers the bottom.

Cook over medium heat for 30 – 45 seconds until the edges are dry enough to

get a spatula under to flip.

Cook for another 30 seconds on the other side.

When lightly browned, remove from pan onto a plate.

Spray pan with cooking spray and repeat for the rest of the batter.

Stack crepes with wax paper between so they can be easily separated.

Down the middle 1/3 of the crepe spread one or 2 heaping spoons of berry mixture.

Fold one side of the crepe over the mixture and then the other side over first side.

Top with a spoon of berry mixture.

Can also be frozen wrap first in wax paper then put into plastic bag and then foil.

They stay moist if this is done when still slightly warm.

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

Hope to see you at some of my appearances coming up:

July 9th, 6:15 PM Whole Foods, Jenkintown, Pa- The Basic Art of Italian Cooking School presents The Outdoor Kitchen- foods for the picnic , the beach or dining al fresco. Call the store at 215-481-0800 or email events@marialiberati.com

July 16th-Whole Foods Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

July 18th-Whole Foods Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

July 31-August2-Atlantic City food and wine festival
http://www.prlog.org/10264998-celebrity-chef-maria-liberati-emeril-lagasse-guy-fieri-at-atlantic-city-food-and-wine-festival.html

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

For more recipes and articles

Caro Diario.(dear diary..), Features, La Dolce Vita, Trivia, cucina, cucina povere, entertaining, recipesNo Comments

mmmmm Gelato!

June 23rd 2009 by Maria Liberati

Now that summer is here and (hopefully) warm weather is upon us..it’s the perfect time for gelato.

What’s creamier than ice cream, and comes in any flavor you can imagine, from strawberry to pistachio? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria, such as granita, a more coarse version of the original form. Either way, these rich desserts are a refreshing treat…so rich that their portions are often much smaller than American ice cream sundaes, and even require smaller spoons.

Do you have a favorite flavor of gelato?? Mine is defintiely ‘Baci” flavored after the famous Italian chocolate candy.

Anysuggestions for a favorite gelato bar in Italy that makes artisan gelato??

I have a few, how about Giolitti in the center of Rome.and there are othrs but let us know what yours are>>

Here are upcoming The Basic Art of Italian Cooking events, hope to see you there:

July 11th- Chestnut Hill Book Festival, Book Signing and Cookbook authors panel. 2 PM- For more info email: events@marialiberati.com

July 16th at 7 PM: Whole Foods ,Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

July 18th, 1:30 PM Whole Foods Market, Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

Follow me on http:twitter.com/Marialiberati for mroe recipes ,tips ,etc.

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

Mangia Bene, Vivi Bene,

Maria

Caro Diario.(dear diary..), Events & Appearances, Facts, Features, La Dolce Vita, Trivia, Upcoming Appearances, cucina, entertaining, history of foods, slow food, the Mediterranean diet1 Comment

Those Wild Etruscans!

April 23rd 2009 by 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 articles and recipes

Mangia Bene, Vivi Bene,

Maria

Caro Diario.(dear diary..), Cooking School in Tuscany, Facts, Travel & customs, Trivia, Umbria, cucina, cucina povere, entertaining, history of foods, recipes, risotto, slow foodNo Comments

When Life Hands You Lemons-Make Limoncello!

March 15th 2009 by Maria Liberati

Limoncello

Editor: Kate Hollinger

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

Articles, Caro Diario.(dear diary..), Facts, Features, Trivia, cucina, entertaining, recipes1 Comment

Cappuccino, Macchiato, Latte, Americano…

March 12th 2009 by 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.

Articles, Facts, Features, Travel & customs, Trivia, coffee, cucina, entertaining, history of foods1 Comment

Anyone for a Morning Cappuccino???

January 22nd 2009 by Maria Liberati

Living in Italy has taught me so much about appreciating some of the simpler pleasures in life. Things that are truly beautiful but yet so simple.. For instance …one of my favorite things in the mornings here in Italy is the smell of espresso brewing… …I can’t seem to start my day unless I have a cappuccino and a cornetto (the Italian version of the croissant)…one of life’s simpler pleasures.. It is like my motor isn’t running correctly or something is just is not right, but alas comes my cappuccino and cornetto…. and all seems right with the world my day can begin!! What is that about ‘carpe diem’??? at that very moment that my cappuccino and cornetto arrive I want to just stop time-if only for a few minutes…

The cold weather and the coffee bars have inspired us to also work on some recipes for coffee drinks here and there are so many that even that famous coffee place in the US (you know who I mean) would be stumped.

Here is a recipe for a dessert coffee drink done at the coffee bars here…enjoy and keep warm….

Caffe Mocha

1/2 cup honey

1 tbsp of unsweetened cocoa powder

1/4 tsp cinnamon

1 1/2 cups of hot espresso coffee

1/4 cup hot milk

1/4 cup whipping cream (unsweetened)

2 tbslsps powdered sugar

Place whipping cream and powdered sugar in a chilled bowl, whip till peaks form. Place in refrigerator.

In another bowl. mix the honey with powdered cocoa and cinnamon and let sit for 5 minutes. Divide and place mixture into 4 cups. Mix hot coffee with hot milk and distribute in cups. Stir and top with whipped cream mix.

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

Go to http://mariaandco.blogspot.com

http://marialiberati.blogster.com

Mangia Bene, Vivi Bene

Maria

Caro Diario.(dear diary..), Facts, Features, La Dolce Vita, Trivia, coffee, cucina, entertaining, recipesNo Comments

Sacher Torte, part 1

January 14th 2009 by Maria Liberati

Today, (here in the mountains of Abruzzo, Italy) while I was enjoying my colazione (breakfast )with radio station centocinque (105) and listening to Betty give her gossip and advice I began to plan out the recipe for today..sacher torte…

While the conversation on today’s radio program was about the new website in Japan that talks about places around the world that have memorable aromas (good and bad) I began thinking of the great perfume of chocolate that will soon be filling The Basic Art of Italian Cooking Kitchen here (in Italy).

Yes that’s right..the famous Austrian Sacher Torte.. I learned this scrumptious dessert while studying a bit of Austrian delights in Austria a few years back and have been promising to make this for Alfonso’s birthday for a few too many years.

Now that The Basic Art of Italian Cooking kitchen is here in Italy also and I have some extra hands to assemble everything ..well I decided to begin this experience.. This morning we made and baked the cake, and tomorrow we willassembled the cake.. The smell from the ovens were heavenly…. if you love the odor of melted butter and rich dark chocolate. I am guessing that many people do since we had some locals come by and ask what was ‘in the oven’ today?

Sacher Torte was ‘born’ in Vienna, Austria but is loved all throughout Europe and why not.. it is just as beautiful as it is delicious a dessert and made primarily with dark European chocolate ,butter ,eggs and apricot marmelade and of course some sugar and flour. No preservatives, chemicals just real ingredients..

It has been awhile since I had my culinary classes in Austria and have not made a Sacher Torte for awhile and almost forgot how laborious a dessert this is..but well worth it.

First to locate ‘farina di frumento’ the flour that will give the cake some substance. Not an easy flour to find, but after a trip to the local shop for professional baker’s in town…I found it..

Next the measuring out of all ingredients with our scale, then the melting of the dark chocolate on the ‘bain-marie’ (double boiler). Then the creaming of the butter and melted chocolate, then half the sugar. Then beating the egg whites till peaks form.. gently folding in the egg whites and flour and …almost there…..butter and flour the spring form pans, place in batter and cook for about 1 hour at 180 degrees centigrade or 360 degrees fahrenheit.. Well in our oven here they took less than an hour to bake. But the whole process took up all morning into afternoon..

This more than filled our day and by 2 PM we were ready to sit down and eat ‘pranzo’ (lunch). Stay tuned for tomorrow and the assembling of the Sacher Tortes. … and my recipe for the Sacher Torte

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

Mangia Bene, Vivi Bene,

Maria

Abruzzo, Caro Diario.(dear diary..), Facts, Features, Holidays, Trivia, cucina, entertaining, recipesNo Comments

Buon Capo D’anno (Happy New Year)

December 30th 2008 by Maria Liberati

The Basic Art of Italian Cooking

I will be spending New Year’s Eve (known as San Silvestro) and New Year’s Day here in Italy between Abruzzo and Umbria..corporate events to oversee, a special New Year’s Eve Cooking Class, dinner party for a corporate group..and hopefully I will still be able to enjoy the New Year. But as long as it is filled with good food and wine..I think I can survive..

If you would like to join me and spend New Year’s Italian style, here is a recipe to enjoy and some traditions to follow in your own home.

http://tinyurl.com/9hv9o6

But for New Year’s Eve & Day dontl forget to have lentil soup to bring you good luck for the New Year.

Here is the recipe from last year’s post

http://www.marialiberati.com/blog2/?p=155

and other favorite posts with recipes for New Year’s can be found here at

http://www.marialiberati.com/blog2/?p=435

http://www.marialiberati.com/blog2/?p=149

Here is wishing you a happy and safe New Year and make this a New Year to share not just with family but with friends and those in need.

Mangia Bene, Vivi Bene,

Maria

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

A special thanks to those of you that ordered the book as a Holiday gift! Enjoy

Abruzzo, Articles, Caro Diario.(dear diary..), Facts, Features, Holidays, La Dolce Vita, Trivia, Umbria, cucina, entertaining, recipes, special occasions, wineNo Comments

Umbria Jazz and the bubbly…

December 29th 2008 by Maria Liberati

Umbria jazz festival is in town (Orvieto). This year the festival is highlighting gospel music and the music of Duke Ellington..but one never knows who will show up. One year-Sting-who lives in Umbria- showed up unannounced. You can check out the festival here. at www.umbriajazz.com

If you want to join the culinary tour and cooking classes I will be hosting during the summer version of Umbria jazz, just email Sue at info@marialiberati.com It will be a program of wine and olive oil tasting as well as cooking classes and visits to some special places and a stay in a beautiful Umbrian farmhouse resort..

Nothing goes better with great food and wine than great music, so the festival really fits in well with the culinary programs we are doing here (in Orvieto). Great cooking and tasting during the day and then the jazz festival music at night really makes for a complete Umbrian experience.

Besides cooking and great recipes and tasting we got to make a stop at the famous Champagneria in Orvieto… and since it is the Holidays.. sparkling wine pairings-so popular this time of the year. The appetizers we made for this sparkiling wine pairing will be posted here in the next few days.

But remember that sparkling wines can be used for any occasion not just for Holidays. They make any dinner or luncheon a special one. For some suggestions start off a meal with Prosecco di Conegliano e Valdobbiadene… A great way to welcome your guests and to start the event.

To follow that with your appetizers of ,quiche, salami and parmigiana-reggiano cheese try a Pinot noir which is a versatile spumanti. This can also be served with fish, vegetables, white meats, shellfish.

For the dessert course try a a Moscato d’Asti which is perfect served with panettone or most cakes and pastries that contain fruit. Brachetto d’Acqui (which has become one of my favorites) can also be served with your dessert course. This is a very versatile spumanti as well and I have received many emails asking where to purchase this. It is light with just tinge of sweetness.

And if you are serving some type of dessert that needs to be eaten with a spoon-like a creme bruleee or flan or pudding-go back to a Prosecco for dessert this makes a great accompaniment.

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

Mangia Bene, Vivi Bene

Maria

Articles, Facts, Features, Holidays, Trivia, Umbria, Upcoming Appearances, cucina, entertaining, special occasions, wineNo Comments

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