Saturday has always been one of my favorite days..it is market day..and I  always am too excited to sleep the night before anticipating  an early cappuccino and cornetto (Italian version of the croissant) at our local coffee bar..the best way to wake up for the long ..and continually growing market… and also pondering  what particular treasure (s) I may come upon.

Fresh speckled beans, zucchini, basil ,parsley,  tomatoes,celery, cucumbers and zucchini..the fragrance was hypnotizing as  I returned home on foot, carrying bags filled with these ultra fresh, local veggies…

.

On a lazy summer Saturday..decisions are not easy to make..the brain isn’t in full focus..the sun,the fresh air, the fragrances..when will we be going to the beach house…all of  what seems to be (at least for the moment) summer’s most important decisions..but no, now the difficult choice of selecting today’s lunch.

A summer light pasta dish with an uncooked tomato sauce made with fresh red, ripe tomatoes, chopped (farm fresh) celery and celery leaves, fresh basil, extra virgin olive oil and pinch of salt. Let that all marinade..like a summer day marinates in the bright sunshine,fresh air and quiet…

For great recipes, get your copy of the award winning The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition selected as the Best Italian Cuisine Book in the USA

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Sept 9-12 Hudson Valley Wine Festival

Oct 29-Philadelphia Gourmet Food & Wine Show

Italian Cuisine

When thinking about Italian cuisine,  most people think about pasta, and pizza, pizza, pizza… but potatoes, tomatoes, bell peppers, and maize, introduced in the 18^th century, are often used in Italian dishes. The roots of Italian cuisine have been traced back to the 4^th century when it was influenced by the Romans, Greeks, and Arabs. During this time popular dishes included porridge (pulmentum- a mushy grain dish) and Fish chowder (brodetto). The Arabs influenced the southern part of Italy with dried pasta.

When the new world was discovered in the 18^th century, the cuisine began to change. This included the introduction of potatoes, tomatoes, bell peppers, and maize to Italian dishes. Prior to the discovery, tomatoes were thought to be poisonous and were grown only for decorative purposes. Because there is a long growing season in Italy, there is an abundant amount of vegetables, dairy products, and meat. This may be the reason for Italy to have the 8th highest quality of life index rating in the world.

Before 1870, Italy was not a unified country. It was a collection of kingdoms and principalities. For this reason, along with the variety of climates and topographic regions, Italy has a wide variation of dishes. It was not until the work of Pelligrino Artusi that fostered a national Italian culture. In 1891, he published the first modern cookbook, La Scienza in Cucina e L’arte di Manginar Bene (The Science of the kitchen and the Art of Eating Well). He helped to create the Italian cuisine full of taste with ingredients and flavoring techniques. Italian cuisine has had a profound influence throughout Europe.

Here’s an authentic bruschetta  recipe:

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

For recipes get  The Basic Art of Italian Cooking:Holidays & Special Occasions 

Hope to see you at my appearances at:
Willinboro Library-Monday, Nov 2 at 7 PM, Willingboro, NJ

Warren Twp Library-Saturday Nov 14th at 2 PM- Warren NJ

Nov 5-7- Christmas in Italy weekend, Harvest Moon B &B in Lancaster, Pa

 Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

 A Happy Memorial Day weekend.. Does this mean summer is finally here? It must be summer, I got to purchase my first baby watermelon yesterday and plan on eating the whole thing  myself!!

I can’t  think of a more refreshing way to spend a warm summer style day..besides it reminds me of my summers spent in the mountains of Abruzzo..eating lunch on the terrazzo and reveling in the beautiful Italian sun and peaceful quiet while being cooled down by  munching on a  slice of   sweet watermelon..

For those of you that don’t  want to eat a whole watermelon or would appreciate another type of fruit..try my second favorite summer time dessert fresh strawberries with lemon.

Fragole con Limone

1 pound of fresh strawberries

1 fresh lemon

1/4 cup sugar

handful of fresh mint leaves

Wash and quarter strawberries. Squeeze juice of one lemon on top, sprinkle sugar and toss gently. let marinade in refrigerator for 2 hours. Serve  chilled garnished with fresh mint leaves.

Enjoy!

Hope to see you on June 4th at Foster’s Gourmet in Philadelphia and /or Horsham Day in Horsham, Pa at Deep Meadow Park..See you then..

Happy summer eating.

Mangai Bene, Vivi Bene

Maria

Copyright 2009, Maria Liberati

Editor: Kate Hollinger

Grappa, a native Italian drink not for the faint of heart, is not as popular as the wines of Italy but just as intriguing! Although there are many tales and theories regarding the origin of grappa, it was first made in the Northern town of Bassano del Grappa as early as the Middle Ages. For centuries, grappa has been a remedy for farmers and working class to endure the cold. It remained solely for the poor families until the 1960s, when it reached the general public. Many drank a shot of it with their morning coffee before heading out for a long day’s work and it is rumored that sometimes children were given a shot before trekking through the cold winter weather to get to school.

While grappa’s name is most likely due to its town of origin, Bassano del Grappa, the word “graspa” in Latin translates literally to “grape-stalk” as well. Grappa is made by distilling pomace brandy with grape residue left over from winemaking. The main components used from the grape are most commonly the skins but sometimes the stems and seeds as well. Originally this was done to prevent waste so that all of the grape was used, but now it is continued due to popular demand. Some grappa is not a result of the wine leftovers, as “prima uva” grappa is made from whole grapes. This is for the true grappa fans!

Grappa is a fragrant drink with flavors that vary depending on the type of grape used and the distillation process. The alcohol content is usually somewhere from 35 to 60 percent, so it is definitely a strong one! Most grappa is clear in color but some take on tints from the grape and the older the grappa, the more likely they are to hold tones of yellow or brown from the barrels they are stored in. While grappa can be aged, they do lose some fragrance over time and are best stored in a cool, dark atmosphere.

Nowadays you don’t see too many people drinking grappa as their main drink. Often it is served as a “digestivo”, or after dinner drink. It is said that grappa helps the digestion process after large meals, and some will even add espresso to it and serve with dessert. If drinking it plain, it is best to serve the younger grappas in a chilled tall thick glass, and the older ones at room temperature in a brandy snifter. While distilling grappa is a somewhat expensive process, you can find bottles all over nowadays for as little as $10 a bottle.

And while it is an old wives tale that grappa has been used to remedy toothaches, rheumatism, and even bronchitis, this “firewater” is best drank solely for the love of grappa!

Thanks for all who came out to meet me at the my book signing/cooking demo at the  Bethesda Row event at Bella Italia in Bethesda, Maryland this weekend. Enjoyed meeting you all and sharing stories and recipes with you.

Here is a list of more upcoming appearances..Hope to see you there:

Tuesday, June 2^nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451

June 4th- Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, phila, Pa 19195 215-925-0950.Call Temple Univ to register call Temple Univ continuing ed at 215-204-6946. Includes 4 course sample of authentic Italian picnic $55 www.temple.edu/tucc

June 6th- Horsham Day-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park 1-3 PM

June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com

June 15th- Book signing and Cooking on A Budget with The Basic Art of Italian Cooking. Demo of how to cook on a budget with recipes from the best selling book,samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ

Get your copy of my beest selling book at http://www.marialiberati.com

More recipes & articles

Join me in Italy

Join my virtual book tour

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati 

Farfalle pasta (or bow tie pasta) always seemed more stylish and elegant to me than spaghetti or penne. Maybe it’s the fact that they look like a stylish little bow tie or that they are easier to manage with a fork than spaghetti…but whatever the reason they are my favorite pasta..stylish and delicious.

Here is one of my favorite recipes for spring and summer with farfalle and an appetizer and dessert course to go with them. These make 3  courses for a Spring or Summer Picnic and make use of fresh fruits and vegetables..the taste here is fresh..so fresh….

Farfalline all’Ortolana

(Farfalle or Bow Tie Pasta Garden Style)

copyright 2009, Maria Liberati

http://www.marialiberati.com/blog2

http://www.marialiberati.com

1 lb Farfalle Pasta (Bow Tie Pasta)

3 small zucchini

½ lb string beans fresh or frozen

½ lb peas-fresh or frozen

4 ounces fresh pecorino cheese cut into small cubes

1 garlic clove

Fresh basil leaves-torn or chopped

Cook zucchini, string beans, peas in 3 seperate pots with boiling water or steam till just past al dente stage. Remove from heat and drain.

Placeqa pot of water to boil t ocook pasta. Cut zucchini in cubes, string beans in small pieces.

Saute garlic in approx 1 tblsp of extra virgin olive oil. When beginning to turn golden, place in zucchini, string beans and peas and saute. Place in dash of salt and grated black pepper to taste. Remove from heat.

Cook pasta as directed. Drain. Place in bowl and place in vegetables, place in fresh basil leaves torn and pecorino cheese cut into small cubes or shaved. Toss. Drizzle olive oil on top, toss and serve.

Tramezzini Sandwiches

12 slices of sliced or whole wheat bread

1 can of albacore or yellow fin tuna packed in water

1/2 red onion finely chopped

2 kirby cucumbers sluced thinly

1 red ripe tomato sliced thinly

 8 slices fresh mozzarella or fontina cheese sliced thinly

Olive oil to taste

freshly ground black pepper

Cut crusts off all sides of bread slices. Drain and flake tuna in small bowl, add in 1 tblsps of extra virgin olive oil and chopped red onion, mix with fork, let marinate. On 1 slice of bred spread tuna mixture, top wihta slice of bread and top this slice with 2 cheese slices, some cucumber and tomato slices, drizzle olive oil on top, grate black pepper on top. Tope with anothr bread slice, cut into 4 triangle sandwiches. Wrap wax or parchment paper on bottom and serve. Repeat with remaining ingredients

Fresh Fruit Macedonia

1 whole cantaloupe-peeled and cut into large cubes

1 pound fresh strawberries, washed, hulled and quartered

1/2 pound fresh blackberries washed

5 bananas

5 fresh peaches sliced into 1/2 ” thick slices

2 fresh lemons

1/2 cup sugar

Wash and cut fruit, banans peel and cut into 1 inch slices. Place in large bowl. Squeeze juice of 2 lemons on top. Sprinkle with sugar. Stir and let marinate for at least two hours before serving, garnish with fresh mint leaves.

Upcoming Events….

May 15th-5-8 PM & May 16th-1-4 PM - Book signing and Cooking demo at Bella Italia Retail Store in Bethesda Row, Bethesda, MD for their Style Event. May 15 from 5-8 PM, May 16th from 1-4 PM.  Email events@marialiberati.com for more info or go to http://www.bethesdarow.com/

http://upcoming.yahoo.com/event/2524400/ 

   Tuesday, June 2^nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451
 

June 4th at Foster’s Gourmet & Housewares, Philadelphia, Pa. The Basic Art of Italian Cooking School with Celebrity Chef Maria Liberati and  Preparing a Tuscan Picnic. In conjunction with Temple University Continuing Educ. Fee of $55 includes cooking demo, sampler 4 course meal and lesson. Email events@marialiberati.com or call 215-204-6496

June 6th- Horsham Day in Horsham, Penna.-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park, Horsham, Pa. 1-3 PM

June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com

For more recipes/articles

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

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

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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

Plant and herb lovers will tell you that now is the perfect time to pick basil leaves. And chefs will tell you that they’re the ideal size to be chopped up and put into your favorite dishes. Famous Recipes is here to tell you the history of pesto, a delicious sauce where basil plays the most important role.

The term pesto comes from the verb meaning “to pound” or “to crush”. The earliest known recorded version of pesto comes from Roman poet Virgil’s (70 – 19 BCE) Bucoliche. Virgil writes of a similar Roman sauce called moretum. But the sauce alluded to in this epic is not quite the pesto we know today because it didn’t have the most essential ingredient: basil. Basil wasn’t officially added to the recipe until the mid 19^th Century after the plant had been introduced to Europe and found a perfect home in the Liguria region of Italy’s northwest.

After the basil was added, the recipe became extremely more complex. According to the Basil Park in Genova Pra (http://parco-basilico.provincia.genova.it/eng/Index_PBP.html), an Italian website devoted to making the most of Genoa’s most famous food, “For centuries basil was attributed magical virtues in addition to the properties that made it so valuable in the kitchen, so that it had to be gathered in accordance with sacred, codified rituals.” This is why many older recipes will call for hand mixing the leaves in special dishes. A more scientific assumption says that basil helps with ailments such as skin disease and intestinal trouble. But interestingly enough, basil plants can be affected by any number of factors including the time of day of harvest. Whether or not there is any truth behind the medicinal or magical properties of basil, however, is immaterial. A lover of fine Italian foods will tell you that its greatest quality is its taste. And pesto is a solid example of this.

Pesto

2 ½ Cups Basil

½ Cups Olive Oil

2 Tbsp Pine Nuts

2 Cloves Garlic, peeled and crushed

½ Cup Parmigiano-Reggiano cheese

2 Tbsp Pecorino-Romano cheese

Bit of pepper

In a food processor, put olive oil, pepper, basil, nuts, and garlic. Process until just blended.

Put mixture in bowl and whisk in cheese.

For more great recipes and tips get your copy of the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com and got to http://www.marialiberati.com/blog2

copyright, 2009, Maria Liberati

Editor: Erin Kuhns

Do you ever contemplate the perfect combination for a bouquet of flowers? Simple sunflowers with a few sprigs of baby’s breath add a spot of sunshine to even the dreariest room. A collection of lavender, daisies and poppies will certainly liven up your dinner table. But have you considered a bouquet of fresh thyme, rosemary and Italian parsley?

Another type of bouquet is a bouquet garni: gather a variety of fresh herbs together and instead of standing them in Grandma’s favorite vase, fasten them together with a string and plunge them into your next pot of soup. That’s right—you drown them.

A bouquet garni is a unique way of flavouring your favorite soups, stews or hot drinks. It works particularly well when your creation is one that demands the flavours of fresh herbs and spices without the small bits swimming around. Traditionally, a bouquet garni is fashioned out of fresh parsley, thyme and a bay leaf. But the real beauty of a bouquet garni is that you can be as creative as you wish when putting one together.

There are two popular ways to create a bouquet garni: tie a string around the stems, steep the herbs in your pot and tie the other end of the string to the pot’s handle; or bundle your herbs in a piece of cheesecloth—you could add garlic and peppercorns, too—and pop it into your creation. Either way, the essence of the herbs seeps into your dish while it simmers.

Some ideas for bouguet garni:

Chicken soup: Parsley, lovage & basil

Beef consommé: Basil, thyme, savory & Italian parsley

Hot apple cider: Cinnamon sticks, nutmeg, orange peel & whole cloves

The combinations of herbs you can use in a bouquet garni are endless! There are no set rules to creating a bouquet garni so have fun inventing your own concoctions. And when it is serving time, complement your table with a beautiful spread of flowers—propped up in Grandma’s favorite vase, of course—and your meal will be complete.

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

Join me in Italy for a culinary experience

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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