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

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 

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.

 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

 copyright, 2009, Maria Liberati

Editor: Kate Hollinger

Umbrian olives have been known as the best olives in Italy since ancient Roman times. Even today, Umbrian olives are notorious for making olive oil with an amazing potent flavor and digestive qualities and nutritional values to boot. The recipes for olive oil have been passed down through generations of Umbrian farmers, starting with the Romans and Etruscans. The region of Umbria is perched on a pyramid of hills 380 to 600 meters above sea level, which is surrounded by miles of olive groves. These olives come from the slopes of Apennine where the shoots are located, facing west.

Extra virgin olive oil is obtained by chilling the olives that are found in the foothills of Umbria and these are picked annually and entirely by hand. This process, known as pruning, involves the farmer climbing a ladder and picking the olives from the trees, working from the top down. The picking, transportation, washing and milling processes are all done so that they maintain the characteristics of the century-old olive oil.

Olive oil types are distinguished by their acidity level, and they are broken down into four categories. The extra virgin is the highest grade you can find and therefore the most popular, and has an acidity level of less than 1%. Virgin olive oil has a flavor that is more inconspicuous and a higher acidity, usually around 1.5 to 2%. Semi-fine is a blend of the two and has an acidity of 3% per 100 mL of oil. Finally, pure olive oil has a very modest flavor, color, and style and doesn’t overpower your dish.

Extra virgin olive oil, which is most prominent in Umbria, has an intense green color, a soft olive scent, and very rich, full flavors. It is best used for dipping uncooked breads in and flavoring soups, vegetables, salads, meat, and fish. To keep the product at its best, you should store it in a closed container in a cool environment away from direct sunlight. In some parts of Italy farmers even press small amounts of olives for the oil with fresh citrus fruit.

Check out the new Recipes and Articles page with lots more recipes and articles for you. Check back often, we are always updating with more articles. Go to Recipes & Articles

 Experience Italy Cooking School & Tour- if you want to see first hand the olive oil making process in Umbria, join me September 23-Oct 6th for a 7 day ,6 night stay at the villa that houses The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy. Join me for a hands on authentic Italian cooking classes, visits to local oilve oil mills and vineyards, local excursions and La Dolce Vita lifestyle at the villa nestled in the hills of  Umbria.  Participation is limited. Register with deposit by May 1st and receive a $200 discount. Go to Cooking School in Italy for photos, itinerary, prices and more or call Sue at 1-800-581-9020

Thanks to all who have come out to The Basic Art of Italian Cooking by Maria Liberati tm Cooking School programs at Whole Foods Markets in your area for the month of Febraury.  If there is a Whole Foods  Market in your area, ask for the next The Basic Art of Italian Cooking by Maria Liberati tm Cooking School Program and book signings. Go to http://www.marialiberati.com for upcoming dates

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking

Editor-Kate Hollinger

What’s richer, softer and more luscious than ice cream, and comes in any flavor you can imagine? 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.

And to explain to you in words the delight that is gelato is so impossible.. you must experience an artisan gelato yourself..if only once it is worth every taste…

A great idea for San Valentino (Saint Valentine’s Day).. for gelato lovers.

Place Champagne or Spumanti in an elegant glass and add a scoop formed into a small ball into the champgne or spumanti…

or in a fluted glass and layer two different flavors of gelato, top with strawberry halves and dried orange peel with shaved dark chocolate…

If you have a favorite gelato bar in Italy..please let us know. I have a few that I love..Giolitti in Rome..not only for the gelato but for the elegant feel of this coffee bar that makes their own artisan gelato…I have some others but would love t ohear from everyone about their favorite gelateria in Italy or if you have found someone that makes a great gelato in the US or anywhere else in the world..do tell….

 Meet me  at the Whole Foods Market in Marlton, NJ at 6 PM. I will be signing copies of my bestselling book The Basic Art of Italian Cooking and  I will be doing a cooking class after. Pairing pastas with their matching sauces-we will cook 4 pasta dishes. recipes are from the cooking school in Italy, registration is limited. Call Whole Foods and register at 856-697-7191 or email events@marialiberati.com

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy on September 26th to October 3rd at the villa and castle in  the hills of Umbria.. Stay at the villa or the castello di Sismano for 7 days. Experience Italy, with 4 cooking classes at the villa, tours to local vineyards and olive oil mills, sights and tastes of Italy and enjoying La Dolce Vita at the villa and castle… All included, 4 cooking classes included and transportation from Rome Fiumicino airport to the villa and back.. La Dolce Vita is included at no extra charge!! See you then.  This event gets sold out quickly and is limited to12 participants only.For reservations and more info email us at events@marialiberati.com

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

I couldn’t pass up mentioning  Carnevale again since it is coming soon and  is….a festa filled with colors and children and confetti and special sweets and parties and costumes and more… 

  Having a party may be the last thing on your mind, as everyone is just trying to make ends meet….  everyone is thinking of ways to save money on everything…out of necessity. You can save money on costumes to have your own Carnevale or Mardi Gras  party  also..how about free online coupons and even free shipping coupons and you can save money on other things as well..foods, jewelry, dimaonds and more.. So go ahead ,splurge with those discount coupons and shipping coupons.

In addition to your costume you will be able to afford your jewelry for that Mardi Gras event..jewelry to go with your costume So you can have it all great costume,s great jewelry and at a huge discount. Now that’s reason  enough to celebrate!!

Here is an excerpt from The Basic Art of Italian Cooking-Holidays and Special Occasions,copyright 2009, Maria Liberati-to be released in late 2009 

Did you know that Carnevale originated in Rome?

It began in ancient Rome, the term comes from the latin word “carnem levare”. This referred to the period of fasting from meat. The feast lasts for about 10 days But the ancient Romans celebrated it for about 180 days of the year. It was their way of celebrating their victories. After the fall of the Roman empire, Carnevale was still celebrated by the Roman people. It always included a period of fasting, and joy

Carnevale is made up of some any colors- from the beautiful fireworks displays to the costumes to the colored papers and streamers used during this Holiday. To stay in the Carnevale spirit, keep your foods, tableware colorful and festive.

In the spirit of the decadent Romans a masked ball with decadent desserts is the perfect way to celebrate.

Dolce Cioccolata

6 eggs

½ cup sugar

16 ounces of unsweetend baking chocolate (at least 60% cocoa)

2- 1/2 cups whipped cream

¼ cup Cointreau

Fresh raspberries for garnish

Preheat oven to 350 degrees. Butter a pie pan and coat with baking paper. Dip finger tips in olive oil and oil baking paper.

With electric mixer, beat eggs with sugar of 5 minutes – until creamy and well blended. Melt chocolate in glass dish in microwave (approx 2 minutes depending on settings).With rubber spatula, fold melted chocolate into egg mixture. Im separate bowl whip cream, fold in Cointreau. Gently fold this into egg/chocolate mixture until well blended.

Place pie pan coated with baking paper in a glass or ceramic baking dish. Place water in baking dish to reach half height of pie plate.

Bake for 30 minutes this way in oven. Take out. Place sheet of baking paper on top and bake for another 30 minutes this way. Remove from oven, Uncover and let cool. When cool, refrigerate overnight. Serve garnished with fresh raspberries and dust with powdered cocoa.

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking 

Valentine’s Day is fast approaching and I am on this ‘kick’ for everything Valentine..my ‘better half’ has even  told me I am out of control …ever since he took me to visit the town of San Valentino..the cathedral of San Valentino..maybe his spirit is still with me..but it is such a beautiful story of how this day dates back to San Valentino and the romantic story of  how he married lovers even though it was forbidden and ultimately went to his death because of it..ahh amore…I can hear the words uttered in Italian.

When in Italy,always tell an Italian you are doing whatever you are doing for love…and they will utter the words..”ahh amore”..you will be so admired for yielding to love…

Oh well, let me snap out of my romantic banter and get back to the wine for Valentine’s Day dinner. The first wine  Iwould recommend is a wine that says it all and is great especially for soemone that you have just met but really want to get the message across..

Baciamisubito 2007 the name ‘baci mi subito’ means’ kiss me fast’ in Italian. Nothing is better to get the message across with this bottle of wine. It is a Barbera taht immediately leaves a sweet kiss of flavor on the lips. The hint of blackberry makes it a perfect pair for a dish with meat, or aged cheeses. It’s fruity taste is balanced and every taste is just  as good as the first.

More wines to come..

Join me this Sunday at 2 PM in Jenkintown, Pa at Whole Foods Market, 1575 Fairway fora book signing and to follow a Valentine’s Day 4 course authentic Italian cooking class from The Basic Art of Italian Cooking School in Orvieto, Italy. Book signing is open to the public. To register for the cooking class email us at events@marialiberati.com

or call the store at 215-481-0800

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto, Italy for a special 7 day program and stay that includes a stay at a villa, castle or farm resort in the hills of Umbria, right outside of Tuscany. Enjoy cooking classes using fresh local produce, tours of local vineyards and olive oil mills, sightseeing at some of the most unique spots in the area.. Dates are Sept 13-19. Places are limited. To register or for more info email us at events@marialiberati.com

For more great 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

 copyright,2009, Maria Liberati, The Basic Art of Italian Cooking

It is kind of ironic that a nice warm soup comes from a place that seems to always be so sunny..yes there is cold weather in Tuscany (this year we did get snow) or maybe it is just the atmosphere that makes it seem so sunny.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school right outside of Orvieto is on the outskirts of Tuscany..and we made a stop there for some aquacotta..perfect for this time of the year..here is a recipe and info on one of my favorite soups.. 

http://www.notecook.com/Soup/How-to-Make-Authentic-Tuscan-Acquacotta.142775

Although mainly thought of for its famous pastas and sauces, Italian cookery is well-rounded including meals of all types for all times of the day. One such lesser known famous food from Italy is acquacotta, or “cooked water”. The amount of different recipes for the soup is innumerable, but the most famous style comes from the Maremma region in Tuscany. It is interesting to see how both the recipe and the soup have changed in the same way over the years.

The Maremma region lies on the western coast of Italy and consists of five areas. In the past, it was populated mostly by farmers, shepherds, and cattle breeders – all of whom contributed to the area’s distinct acquacotta recipe. Today, however, the area is a budding tourist destination because of its scenic landscapes, ancient villages, and, conversely, elite boating ports.

The history of acquacotta goes back a long way. It is a form of stone soup that was shared amongst the farmers and shepherds of the hilly, coastal region. Tradition has it that the eaters would each bring something to put in the soup. This quality makes acquacotta unique in that it is one of the few soups not made from stock, a fact that explains the soup’s name. Acquacotta is a rustic, healthy soup that started among peasant farmers and is now offered in some very high class restaurants.

So, like the region its most famous version is from, acquacotta has evolved over the years, but has maintained its originality.

Acquacotta from Maremma

4 Tablespoons olive oil

4 stalks celery, finely chopped

1 onion, finely chopped

1 pound spinach, torn into big pieces, with thick stems discarded

1 10 oz. can tomatoes, seeds squeezed out

6 cups water

8 eggs (two for thickening, six for poaching)

2 Tablespoons Parmesan cheese, grated

6 thick slices of coarse, dense, grilled bread

Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.

Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.

Pour in six cups of water and bring to a boil.

Reduce heat and let simmer for about an hour.

When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.

*If you will be in the Jenkintown,Pa area on Sunday, Febraury 8th come out to my book signing of The Basic Art of Italian Cooking and  the The Basic Art of Italian Cooking school Valentine’s Day dinner Italian style cooking class. The book signing is at 2, class is at 3PM.Spaces are limited, email us at events@marialiberati.com to register and for more info.

For more great recipes get your copy of the bestselling book at http://www.marialiberati.com or at one of my book signings this month at a Whole Foods Supermarket in Jenkintown, PA, Marlton, NJ, Philadelphia, PA, Princeton, NJ.

The Basic Art of Cooking by Maria Liberati tm will be having cooking classes for the month of February at various Whole Foods Markets in the PA/NJ Area. Will be sharing recipes fro mboth the book and the cooking school in Italy.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto Italy is havign a special taste and tour of Italy that will include cooking classes, vineyard tours, sightseeing of soem of the medivel towns in and around and best of all you will be staying in either the villa La Veranda nestled in the hills of Umbria or the Castello of Sismano suites or Borgo Fontanile. Tour will be September 13-19th, 2009. Spaces are limited,so email us at events@marialiberati for more info nd to register..

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking

Editor:Kate Hollinger

http://www.marialiberati.com

French cuisine would not be what it is today if it weren’t for the influence of Italy, first and foremost through the culinary icon Catherine de Medici. Catherine, a Florentine who married into French nobility at the age of 14, had a profound influence on the Renaissance in 16^th century France, specifically on French haute cuisine and entertaining. This plump young lady, who was later nicknamed “The Italian Grocer”, moved to Paris to wed King Henry of France, and while she shared no influence during his lifetime, the era following his death in 1574 was named “The Age of Catherine de’ Medici” because of her political influence during her 3 sons reigns and perhaps also due to her contributions to French Gastronomy.

When Catherine moved to France, she brought with her a crew of friends, servants, cooks, and waiters who can be held responsible for the French/Italian fusion. This group was responsible for exposing the French to new vegetables such as Savoy cabbage, broccoli, peas, boiled and fava beans, parsley, and artichokes. They also introduced new fruits including apples, apricots, peaches, cherries, figs, and melons. And while Italian chefs from her crew introduced secret recipes such as canard a l’orange (duck in orange), Catherine herself was responsible for a different idea of separating sweet and salty as well.

While this gluttonous lady was not very popular with the French, they particularly liked the desserts that she brought with her. In addition to breads, cakes, pastries, and marmalades, her ice cream and flavor ices, also known as sorbets, were a huge hit among the French. In fact, ice cream was a favorite among them as it was difficult to produce and ice was limited, causing it to originally be limited mostly to the wealthy. Other rich delights that she exposed to her new country were butters and truffles; aspics, a gelatin made from meat stock; and béchamel and other sauces. Another rich recipe that was introduced to the French was carabaccia, or onion soup.

Along with the food, Catherine brought a new elegant style and refinement to the table. She believed in a more lavish, gluttonous style of entertaining that included a more proper, civilized table setting. In fact, before Catherine only 2 utensils were utilized. It is she that introduced the fork to the French dinner table. She also brought more luxurious dishes and glasses so that the format of events was more proper. Venetian crystal glasses and fine silverware had been unheard of before Catherine de Medici graced them with her presence.

While Catherine may not have been the most admired individual in the French court, her presence without a doubt inspired and influenced French cuisine and affects meals served even today.

Here is another recipe  that we can thank Caterina de Medici for: 

http://www.notecook.com/Main-Course/Vegetarian/Are-Crepes-French-or-Italian.466903

Hope You can Join Me…. If you could not make it to our cooking school here in Italy….The Basic Art of Italian Cooking by Maria Liberati tm  cooking school will  be  at many Whole Foods Markets starting in February 2009 and many more to come..  If you would like to join me in any of our special classes  on pasta making, Valentine’s Day Dinner Italian style, Pairing pasta with their special sauces and other classes..here is the February schedule or call your local Whole Foods market to find out when we will be coming to your area.To register or get more info on any of these cooking programs email us at :events@marialiberati.com…hope to see you there:

*Feb 8-2PM- Whole Foods Market-Jenkintown. Pennsylvania-Book signing and  Cooking Class to follow-Valentine’s Day dinner Italian style from the best selling book The Basic Art of Italian Cooking

Feb 18th-7 PM-Whole Foods Market-Marlton, NJ-Book singing (6 PM) and cooking  class to follow-Every Pasta Has its’ Sauce- 4 pasta dishesand 4 past sauces and tips on cooking the perfect pasta and pairing pasta to their sauces..

*February 19th-7 PM-Whole Foods Market-Philadelphia, Pa-Book signing (6PM) and Cooking Class to follow-The Basic Art of Italian Cooking-cooking authentic Italian economically.

*February 26th- 2 PM-Whole Foods Market-Princeton, NJ- Book signing and cooking class to follow-Every Pasta Has it’s Sauce- cook 4 pasta dishes and 4 sauces.

For more great 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