It’s kind of eery… but lately I have been feeling as though I am’ channeling ‘my grandparents and great aunts from Italy through food..let me explain…

My grandfather used to make a scrumptious  egg &  potato frittata..I have  never tasted any that compare..and yesterday I had one here…tasted the same, smelled the same and was so tasty that it created that same euphoric effect.. I could not help but think about him..

Saturday, I found a forno (bakery) that makes a type of biscuit they call a  ciambella..that my grandmother used to make. They are a specialty made in a town called Sora, not far from where my grandmother was born and where her parents had a bakery..I loved staying at her house on weekends. Sunday mornings you could always be sure to wake up to the smell of these ‘ciambella’ baking in the oven (no need for an alarm clock)..no matter  how early it was ..the perfume beckoned you to  go down to the kitchen for a breakfast of ciambella and coffee…. I could not help but think of her…

Bread from Venafro ( A town in the region of Molise, Italy)..my great grandparents (who I never met) were famous in their town for their baked goods and this bread was one of them.. A family friend   traveled to a nearby location that gets a daily delivery of this specialty bread and brought it as a gift for a dinner last week…. As I bit into my first

slice of that bread I found myself daydreaming about what my great grandparents must have been like….

I almost have to wonder if they realized (unconsciously)  that these food memories  they made would be always with me, even though they would not… so that their presence is always around in food and in thought!

For more recipes and food memories get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition here or in kindle digital version exclusively at Kindle

TravelSquire.com provides a rich travel experience offering detailed destination information as well as designing the actual journey; the online magazine is filled with original content featuring far-flung locales around the world. The site features columns, videos, an interactive map and much more. Every article transports the reader to places all around the world in an engaging, fun and informative way. The content on TravelSquire.com covers what’s hot and new around the globe. Destination articles are updated every other week and the site as a whole is updated daily. Each week, Travel Squire’s 10,000 newsletter subscribers receive the most current news delivered right to their inbox. These newsletters feature what’s new and happening on Travel Squire.com to ensure that their readers don’t miss a thing. They feature great places to stay- from established to exotic destinations to the latest trendy hotel. They review the world’s most interesting hotels whether a unique, stand alone property or a member of an established chain. Travel Squire is the perfect place to find out about some of the destinations on my upcoming culinary cruise to the Mediterranean

Here’s my suggestions for a great trip to Little Italy in NYC

Join me on a luxury culinary cruise to the Mediterranean. Visit a vineyard in Sicily with me and be part of my culinary demonstrations and dinners on board. And it is all inclusive, even your flight ticket is included from wherever you are leaving from in the world to join us in the departure city of Venice. To join me call Rosenbluth Travel   at 1-800-257-8279 or email: events@marialiberati.com and reserve your luxury cabin, reserve your place now before they are sold out!

Editor: Lisa Zatulovsky

Although Fourth of July has passed and all of the celebratory fireworks displays and festivities have ended, the fireworks in Italy are just about to begin. Through the end of July into August, Italy’s “Fiori di Fuoco” takes the colorful pyrotechnics to a new level with their thirteenth annual World Championships of Fireworks. International pyrotechnic companies from Ukraine, Taiwan, Mexico, Germany and Switzerland compete and show off their spectacular fireworks displays. This year the competition is held in various regions throughout Italy including the beautiful settings of Verbania and Novara. Each location highlights some of Italy’s most stunning backdrops with grandiose mountains and poetic waterfalls.

Streaking the night sky with explosive colors and stunning choreographed performances, Fiori di Fuoco displays the artistic vision of each extraordinary country. With dazzling lights luminescent like thousands of shooting stars, the fireworks championship has enthralled audiences with show-stopping performances, each one outdoing the next.

Even if you don’t get a chance to see the “Fiori di Fuoco” for yourself, baking Panforte, an Italian fruit cake full of sweet fruit and savory spice is a delightful addition to your morning coffee, or after a meal when paired with a dessert wine. Spices like cinnamon and clove mixed with honey and sugar make this cake chewy, dense and filling. Making a delicious Panforte Italian fruitcake incorporates festive morsels of dried candied fruit, spices and nuts into a bakery style fireworks display. When cutting into a slice you will see a menagerie of colorful fruits and nuts suspended in the cake, just like an explosive firework shooting up into the sky with hundreds of pieces of confetti-like candied fruits and nuts. Said to have been popular among European Crusaders, Panforte maintains its flavor and freshness. Unlike the fleeting brilliance of a fading firework, Panforte will satisfy your sweet tooth for weeks to come.

July 21-24- Festa Italiana, Milwaukee Wisconsin. The Basic Art of Italian Cooking by Maria Liberati tm will be on stage at the Cucina Showcase each day. Maria Liberati will be signing copies of her latest award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions For more info email: info@marialiberati.com

July 29-31 Gourmet Food & Wine Show, Bally’s Casino, Atlantic  City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage demos throughout the event and Maria Liberati will be signing copies of her latest book

copyright 2011, Art of Living, PrimaMedia,Inc/ Maria Liberati

Editor:  Karissa Martin

It’s summer―the time of relaxing, taking vacations and having fun. Something that might just make it even better is food. I am anticipating my travel shortly, to the Midwest for my appearances at Festa Italiana in Milwaukee Wisconsin and some TV appearances there. It is a part of the US that I have only visited a few times, and have begun researching for one of the most important parts of my travels-where to eat! If you’re traveling or native to the Midwest United States, here are a few restaurants to sniff out. So pull out your suitcases and don’t forget your knife ,forks and a napkin or two. Let me know if you have any other suggestions or favorite restaurants in this part of the US.

Less than twenty miles from Minneapolis, Min., is a lakeside city called White Bear Lake. While vacationing with the kids, Donatelli’s, a kid-friendly restaurant with homemade Italian food, may just be the place to make everyone’s Italian taste buds happy. This casual restaurant includes a traditional menu along with a carry-out “family plan” option if you want to eat in the comfort of your hotel room, including garlic bread, salad, pasta and ice cream. If you’re looking for an evening out, you may want to try the customer favorite, baked mostaccioli, featured on Guy Fieri’s Food Network Show, Diners, Drive-ins and Dives.

Vivace Contemporary Italian Restaurant makes its home in the Old Market of Omaha, Neb. It was voted one of Omaha’s top Italian restaurants of 2011. With its rustic, yet elegant feel, Vivace, meaning “lively,” offers a broad menu including tapas, pizzas, salads, sandwiches, design your own house made pasta, meaty entrees, a kids’ menu (including a cheeseburger for those picky eaters), and a gluten-free menu. The chefs use only trans fat free oils. They have about 200 types of wines to choose from while eating in the dining area or the private party room that seats up to 32 people.

If you’re vacationing in the Windy City and looking for a variety of tastes, you may want to look up Quartino Ristorante. With its tapas style service, you can eat and drink as much or as little from the extensive food and wine menu as you choose, including over 20 types of pizzas and more than 60 wine selections. This Chicago restaurant even includes a gluten-free menu for those who need it. If you want a little privacy from the noisy common area of the restaurant for your family and friends, you can opt for the private dining area which will accommodate 10 to 250 guests.

Enjoy the city view of Cincinnati, Ohio, at Primavista, voted the city’s “Best Italian” restaurant for seven years. Dig into Chef Christopher Prince’s nightly specials or choose from their extensive menu with food from various regions of Italy, including a vegetarian and vegan menu. They have a long list of wines including red wines, white wines, sparkling and dessert wines, and special selections. Groups of 10 to 50 people can be accommodated in the private dining area which still has the same view of the city as the main dining area.

July 21-24- Festa Italiana, Milwaukee Wisconsin, The Basic Art of Italian Cooking by Maria Liberati tm wil be doing on stage appearances at the Cucina Showcase throughout the event along with Nick Stellino

July 29-31 Gourmet Food & Wine Show, Bally’s Atlantic City, The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage cooking demos and book signings throughout.

Get yoru copy fo the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..this book was selected as Best Italian cuisine book in the USA

copyright 2011 Art of Living,PrimaMedia,Inc/Maria Liberati

Editor: Lisa Zatulovsky

From June 17 to June 20^th incredible floral works of art will line the streets of the small town of Genzano, at the Infiorata 2011 Genzano di Roma. The Flower Festival in Genzano has a rich history, dating back to the eighteenth century. Originating in Rome, the Infiorata was designed to celebrate Corpus Christi, a Catholic Feast. The festival is one of the highlights for Roman’s during the summer, with its feeling of celebration and beauty, in lieu of the Catholic holiday. As a sight to behold, floral designs reminiscent of mosaics transform the streets of Italy into detailed depictions of famous paintings, laid out with an incomprehensible amount of flower petals. From deep scarlet reds to playful pistachio greens, intricate designs are first sketched with chalk and then filled in with petals. This year Genzano’s theme celebrates the 150^th anniversary of the Unity of Italy, dating back to 1861. Seen as a true celebration, locals host concerts, fashion shows, craft markets and painting exhibitions. On the last day of the festival children are allowed to run through the flower carpets and destroy the art, reminiscent of a chalk painting smeared with rain. Some of the elderly collect and dry the remaining petals, which symbolize blessings.

The festive and bright dessert Cassata Siciliana, is just like the celebratory spirit and beauty of the floral carpets. Originating in Sicily, this colorful candied fruitcake is a delectable sweet treat, rich in tradition just like the Genzano Infiorata. Cassata Siciliana is made with a sponge cake, ricotta cheese filling (very similar to Cannoli filling,) dried candied fruit and hints of dark chocolate. The cake is then covered in pastel colored marzipan and topped with candied fruits like cherries and oranges. Delightfully sweet, the dessert will soon disappear once you take your first bight, just like the children running through the streets of Genzano as they erase the last trace of flowers. Sicilian Cassata can be a laborious cake to make, but all works of art take time and patience to create!

Here is a less complicated version of the original recipe for those that want to try it but don’t have a lot of time:

Cassata

1 lb or 500 gr.of ricotta cheese
1 cup or 300 gr.of sugar
16 ozs. or 50 gr.of dark chocolate

2 tsps vanilla

1/2 cup apricot jam

1/4 cup or 50 gr.of  candied fruit
1 sponge cake ( diameter  12 inches or 30 cm)
3 tbsps of rum

For frosting: 2 cups (475 gr)confectioner’s sugar, 2 tablespoons (30 gr) milk, 1  tsp (5 gr) vanilla, 1 drop of  pistachio green coloring. (If necessary add more liquid till spreadable but thick frosting is achieved).

Line a cake pan with parchment paper. Spread apricot jam on paper. Cut sponge cake in half diagonally. Place bottom layer on top of jam.

Sieve ricotta through cheese cloth to get a smooth creamy consistency. Add sugar, rum, chocolate in shaved or chopped pieces, candied fruit (cut into small pieces) and vanilla. Blend well and spread on layer of sponge cake. Cover with top layer and cover with a piece of parchment paper. Refrigerate for at least two hours.

Once refrigerated, remove from pan by turning pan upside down onto a plate.

Blend 2 cup confectioner’s sugar with 2 tblsps milk and 1 tsp vanilla,  blend till  a thick, but spreadable icing. Add in  a pistachio green coloring. Spread on cake, decorate top with chopped candied fruit and refrigerate till icing is firm and serve.

This makes for an easier version for those not used to working with marzipan (almond paste).

July 21-24- Festa Italiana ,Milwaukee Wisconsin- The Basic Art of Italian Cooking by Maria Liberati tm takes center stage on all 4 days for cooking demos and book signings. Hope to see you there.

For more recipes ,get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

Editor: Karissa Martin

copyright 2011 Art of Living, PrimaMedia, Inc./Maria Liberati

The official start to the unofficial beginning of summer is finally here…”as tasty as summer’s first peach” m yfavorite saying comes to mind!. I know most are thinking of barbecues this weekend but for me  it is all about the lush fresh fruits and vegetables….Mother nature is now at her very best!

Have your own Roman Holiday Staycation at home and avoid the crowds..pair the movie with tramezzini and you have an easy way to enjoy a vacation at home.

Princess Ann, played by Oscar-winner Audrey Hepburn in her first starring role, screams and becomes hysterical one night in Rome, the last stop on her European “Goodwill Tour” in Roman Holiday (1953). Weary from her princess duties and public appearances and stressed from her meticulously scheduled days, the princess can no longer handle the constant pressure. The doctor is called in, and his brilliant solution is to inject a new medication that will help her fall asleep. Feeling no side effects from the medication, Princess Ann sneaks out into the night in a delivery truck. When the excitement from escaping begins to wear off, the drowsiness from the medication sets in, and Princess Ann carelessly dozes on a bench.

After a night of poker, Joe Bradley, an American reporter played by Oscar-winner Gregory Peck, finds a girl snoozing on a bench on his way home. Not knowing what to do, he unsuccessfully attempts to wake her up, while she constantly mutters “so happy.” Unwilling to leave her asleep and alone at night, Bradley takes her to his apartment to keep her safe. Unaware of her identity, Bradley refuses to let Princess Ann sleep in his bed and proceeds to dump her onto the couch with a lift of the mattress.

The next day, Bradley sees the girl’s picture in a newspaper and realizes who is sleeping on his couch. He sees the potential for a story and contacts his editor. Princess Ann mutters in her sleep, unaware of where she is, “I dreamt and I dreamt. I was asleep in the street and a young man came. He was tall and strong, and he was so mean to me! It was wonderful…” After opening her eyes to find Bradley staring back at her, she realizes her dream was actually reality. A few explanations and a surprising run-in with the maid in the bathroom later, Princess Ann sets out to return home. However, she gets a little sidetracked and chops all her hair off instead and begins to explore the city. Bradley follows her and convinces her to take the day off, pretending that he is unaware of her identity. He asks her what she would do and she replies, “I’d do just whatever I liked all day long. I’d sit at a sidewalk cafe and look in shop windows. Walk in the rain, have fun and maybe some excitement.” Bradley does his best to make her wishes come true and calls his photographer friend, Irving Radovich, to help him get the story on the princess.

Unlike Princess Ann’s usual schedule, this day is full of surprises. After being taken to the police station for erratic driving, some late-night dancing, and an all-out brawl with the secret service (in which Princess Ann bashes someone with a guitar), Princess Ann knows it is time for her to return to the palace. It was “the end of the fairy tale.” Though she had to go back to her duties, Princess Ann would never be the same again.

“Life isn’t always what one likes, is it?” But, you can pretend, if only for a little while. Try the elegant tramezzini sandwiches, and you’ll feel like royalty. With the gooey, fresh mozzarella, juicy tomatoes, and tasty basil, you may as well be sitting at an outdoor café in Rome with Princess Ann. Take a break from your life and try this tasty little food with the movie.

Tramezzini:

(4 persons)

Ingredients

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 tomatoes (sliced)

½ cup of fresh basil leaves

2 tablespoons of freshly grated parsley to decorate plate

FREE Preview Book Offer: If you were not able to stand in line at Book Expo America last week in NYC and get a signed copy of  the pre- release version of The Basic Art of Italian Cooking: DaVinci Style. .send an email to info@marialiberati.com   for your free digital copy. The book will be released on oct 1, 2011.

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

We came to the very cosmopolitan town of  Mantua, in the North of Italy..this was the city ruled by the Gonzagas,a not very well liked family during the Renaissance..And everything seemed to be elegant from the Teatro Accademico where Mozart appeared at the age of fourteen to the long prinicpal street filled with elegant little shops..not to mention all of the art dealers with principal offices there..the city attracts art, beauty and elegance.   Mozart visited  the most beautiful places in Europe and Mantua adds to that list of places..

A lunch invitation at the house of  Eduardo and family was the reason for my trip there.  Eduardo is one of the  hundreds of art dealers that live there and he represents a well known Italian artist (Sergio Terzio-Nerone) that painted my portrait and was exhibiting it throughout Europe and the US. A lunch discussion about the painting and its’ whereabouts was sidetracked by the incredible flavors my mouth was experiencing while enjoying lunch. A side dish his wife made  ‘Spuma Allo Zenzero;’ Spuma means froth  or foam and these are truly frothy, light mashed potatoes with just a hint of ginger and nutmeg…

Potato Puree with Ginger (Spuma Allo Zenzero)

4 lbs small gourmet fingerling potatoes or small red skin potatoes

2 cups hot milk

5 tablespoons butter

2 tblsps grated grana padano cheese

pinch of nutmeg

pinch of powdered ginger

salt and pepper to taste

Peel and wash potatoes. Wash with cold water. Cook potatoes in boiling, salted water. When soft, drain, place in food processor while they are still hot. Add in softened buter. Then add in milk a little at a time.

Place potato mixture in serving dish and sprinkle pinch of nutemg, pinch of powdered ginger, pinch of salt and freshly ground black pepper. To keep warm, place in heat safe bowl, place bowl in double boiler and leave on low heat. These are perfect served with seafood.

Get more great recipes in the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

“Training is  everything. The peach was once a bitter almond; the cauliflower is nothing but  cabbage with a college education“    Mark Twain

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

One of my favorite ways to preserve memories of the season at our country house  is to preserve fruits or veggies from that season but especially those that are a true standout..and one of my favorites this season is cauliflower..

Cauliflower has been called a vegetable that is’ humble but exquisite’ and you can usually find it fresh between Fall and early Spring (depending on what part of the planet you live in).

To conserve cauliflower choose the smaller ones, those are the ones you usually find now as the season is winding down.

Cavolfiori Sott’Aceto (Pickled Cauliflower)

(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

2 lbs fresh cauliflower

1 tblsp black peppercorns

1 small red hot pepper (pepperoncini)

white wine vinegar

salt to taste

Wash the cauliflower, remove leaves, and keep only the florets.. Place in a pot of boiling, salted water for 10 minutes. Stir gently so as not to break the florets. Drain in a colander and run under cold water. Let dry and dry with paper towels.

Crush dried red pepper into small pieces (not with bare hands but with a utensil).

When the florets are dry, place florets in a glass jar that has been washed, sterilized and dried.  Layer the florets and alternate  pieces of dried red pepper and some black peppercorns.

Place enough white wine vinegar in a pan to cover cauliflower and bring to a boil. Ladle hot vinegar on top of cauliflower in jar and hermetically seal jar. This should be kept in a dry place away from light and can be kept for 6 months. Or tie a ribbon around the top and give as a flavorful gift!

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

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

“Journeys end in lovers meeting”..William Shakespeare

Who but Shakespeare could put it so eloquently..a message for the ‘coming soon’ Valentine’s Day..and the perfect Valentine’s Day journey could end at the Hassler Hotel or Il Palazzetto.. both in the center of Rome,Italy….on a recent visit I got to experience the beauty, the charm, the elegance of both. A romantic view from the Trinita dei Monti  atop  the Spanish Steps…in the center of Rome.. from just  the panoramic view  you experience the charm, the uniqueness, the romance, the beauty of Rome…apart from the elegance of each venue…

The Hassler, is one of Rome’s most luxurious,unique hotels..known not only for it’s elegance but design,style,it is truly an ‘artisan hote’l…and the 16th century  Il Palazetto, atop the ancient stones where the infamous banquets of Lucullus were once held is .. . filled with the elegance and unique style of the Hassler but more like your’home away from home’ in the center of Rome on the Trinita dei Monti.. from artisan cocktails to spas to cigar rooms and wine pairing events either venue  would be my choice for the perfect Valentine’s Day.   

My suggested recipe for the upgcoming ‘giornata di San Valentino’( in Italian) or Cupid’s Day in modern English is this one filled with mandarin oranges:

Linguini with Salmone e Mandarini (Salmon & mandarin oranges)

From The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition;copyright 2011  art of living,PrimaMedia,Inc/Maria Liberati)

(serves 4)

*1 lb of linguini pasta   

*2 ounces of smoked salmon

*2 mandarin oranges

*1/4 cup cream

*1 scallion

* small handful of celery leaves (found at top of celery stalks) 

*freshly ground black  pepper to taste

With a potato peeler peel 2 pieces of mandarin orange peel (take only orange peel, not white part) and cut pieces into thin strips. Place in boiling water for one minute and drain.

Use juicer to juice the mandarins and place juice in saucepan. Peel and cut scallion into thin slices, place into pan with  mandarin orange juice, place in cut orange peel and warm this on low heat. Stir and let cook till only approx 4 tblsps of liquid are remaining. Remove from heat and pour through a chesecloth. Discard everything except filtered juice.

Place filtered juice back in sauce pan and pour in the cream. Stir with wire whisk and cook over low heat just until boiling. Remove from heat before  mixture boils. Place pasta in salted water and cook till al dente. Drain.

Cut salmon into thin strips and add into sauce. If sauce has cooled warm a bit and stir with wire whisk, do not let boil. Place al dente pasta in serving bowl, pour sauce on top and garnish with chopped celery leaves, and ground black pepper. If possible, and for a special added  touch, serve on warmed plates

For more great recipes and Valentine’s Day suggestions get your copy of  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition  selected as the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.

Also a special thanks to Roberto Wirth, President & General Manager of the Hotel Hassler and fifth generation of a famous Swiss dynasty of hoteliers, for the hospitality on my visits. Roberto stopped for a  minute on his busy day to tell me about both venues and  point out  the beautiful sculpture near front entrance of  the Hassler of Romulus and Remus-Rome’s eternal symbols.

Peace, Love & Pasta,

Maria   xoxo

copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria