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

In honor of Independence Day, a recipe that may have been influenced by Thomas Jefferson’s love for many Italian things- he was the  first to bring  over the maccheroni machine and parmigiano -reggiano cheese from Italy from his European travels .One of the first to plant tomatoes at his gardens in Monticello. So here  is  a recipe our Founding Father would have loved. It’s summer, so I didn’t think that you would want to labor over making maccheroni by hand, so this recipe calls for store bought spaghetti- but be sure to get 100% durum wheat pasta. makes  a great eating ‘al fresco’ pasta dish. This is from my upcoming book The Basic Art of Pasta:

Spaghetti Primavera

1  lb spaghetti

4 red, ripe tomatoes

1 handful freshly chopped basil

1 handful freshly chopped parsley

2 cloves garlic

3 tablespoons extra virgin olive oil

4 tablespoons freshly grated parmigiana -reggiano cheese

Cook pasta till al dente. While pasta is cooking, prepare the  sauce.  Chop tomatoes , basil, garlic, parsley. Drain pasta and place in serving dish. Place tomato mixture on top. Place olive oil in saute pan to heat or just until oil begins to bubble. Remove from heat. Pour over pasta and cover bowl for 1 minute. Toss and serve with freshly grated parmigiana reggiano cheese.

Happy 4th of July!

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

Easter Egg Bread (Pane di Pasqua all’Uova)

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

While most children were awakened on Easter morning with thoughts of seeing an Easter basket filled with chocolate bunnies and jelly beans, I was always  awakened by the odor of fresh baking bread (Easter bread that is)..an aroma that would make its’ way thorughout the house and up to  my room ..’calling me’ to the kitchen table…and the sight of this bread sprinkled with brightly colored candies and multi colored Easter eggs always added an extra festive touch to the day.

Traditionally shaped in a wreath form or “corona di nove”, some bake theirs in the form of rabbits or fancy Easter baskets….anyway you make them they add another special tradition…..

Lightly butter a 15 1/2” x 12 inch baking sheet

Dip 5 eggs (uncooked) in food dyes, choose at least tow or three different colors to make a colorful presentation. Let eggs dry and set aside.

Soften 2 packages of active dry yeast

in 1/2 cup (100 gr) warm water (110F-115F degrees or 55C)

Let yeast stand 5-10 minutes

Meanwhile pour into a large bowl

1/2 cup (100 gr) warm water

Blend in 1/ 1/2 cups (460 gr) sifted flour

Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. cover bowl with waxed paper and towel and let stand in warm place (80F or 40C degrees) for 1 1/2 to 2 hours.

Cream until butter is softened

3/4 cup butter

2 tablespoons lemon juice

1 tablespoon grated lemon peel

Add gradually, creaming until fluffy after each addition a mixture of

1 cup sugar

1 tsp salt

Beat until thick and piled softly

2 eggs

1 egg white

Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture mixing well.

Measure

4 1/2 to 4 3/ 4 cup sifted flour

Add about one half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface

Select a deep bowl just large enough to allow dough to double in size. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled in size (1 1/2 to 2 hours)

Punch dough with fist. divide dough into two equal balls. Let stand covered for 10 minutes. Roll each ball out into a long roll about 36” (18cm) long and 1 to 1 1/2 inches (.5 cm) thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on prepared baking sheet.. Place colored eggs into spaces on braid. Cover loosely with towel. Set dough aside in a warm place till doubled.

Bake at 350 F (180 C) degrees for 10 minutes.

Brush bread with a mixture of

1 egg yolk

1 tsp (5 gr) milk

Sprinkle with multi colored sprinkles. Bake 40 –45 minutes or until bread is a golden brown on top.Remove from oven and let cool. (Colored eggs will be hard cooked from baking)

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

See you at:
April 20th-May 1st- Gourmet Live- Reston, Virginia. The Basic Art of Italian Cooking by Maria Liberati tm takes center stage at 3;#0 on Saturday and 4:30 on Sunday.

May 15th- Health & fitness Expo-Normandy Farms, Blue Bell, Pa. Book signing and cooking demo

May24th-Book Expo America, Jacob Javits Center, NY, NY book release signing 3:30- 4;30 PM

For more information or to sponsor an even or appearance email:
events@marialiberati.com

Happy” top o’ the mornin to ya”…for Saint Patrick’s Day. Today the Irish claim him as their own, but did you know that even the Italians claim him as one of their own. He was born in Britain when it was ruled and owned by the Romans, so the Italians  consider him a Roman-not Irish.

One thing all Americans can usually agree on is to celebrate the day..And no one celebrates the day bigger and better than Americans.

In Italy, today, March 17^th, is Festa Nazionale (national Feast Day) for the Unification of Italy (to celebrate the 150 yrs that Italy has been a unified nation)..no matter what you want to celebrate..Celebrate!

In honor of both occasions, here’s an Italian style dish that includes cabbage and potatoes with Filet of Sole.  Serve with a dry white wine, a sparkling Prosecco or even beer.

Filet of Sole with Cabbage and Potatoes

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

Serves 4.

• 1 pound cabbage
• 1 tablespoon coarse salt
• 2 large potatoes
• 1 tablespoon butter
• Pinch of salt and pepper
• 1 pound filet of sole
• 1 teaspoon dried leeks
• 1 teaspoon dried fennel

Clean cabbage and chop into large pieces. Boil in 2 quarts of water. Add in coarse salt and boil for 7 minutes. Drain.

Peel and cut potatoes into pieces. Boil for 10 minutes. Puree in food processor and place in puree bowl.

Melt butter in a saucepan. Place in cooked cabbage and stir for 3 minutes on low to medium heat. Add in mashed potatoes and salt and pepper to taste. Cook for 2 more minutes.

Wash fish with fresh water. Cook in a steamer. Place water to boil in the bottom of steamer with dried herbs. Place sole in basket on top, cover, and steam for 10 minutes. Remove from heat.

Serve fish on individual plates with potato mixture on side. Decorate plates with the tops of the leeks and dried herbs.

 For more great recipes, get your copy of  the book selected as Best Italian Cuisine Book in the USA-

The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Carnevale..the feast that marks the 40 days filled with other Holidays approaching Easter.. Venice is one of the most famous cities in the world for its’ illustrious Carnevale..the colors, the costumes .the elegant balls…the food.

Venice, also made famous by the Victorian era duo—Gilbert & Sullivan for their operetta The Gondoliers..a comedy that takes place in Venice and is about the fictional King of Barataria. And through various mishaps a gondolier is mistakenly appointed to the Royal throne of this fictional comedy.

Venice also brings to mind other colorful characters who at one time or another used this unique city for their inspiration… Mozart, Shakespeare, Da Vinci, the Doges.

But alas Venice, Carnevale is not your possession, it is celebrated throughout Italy, with some cities like Via Reggio that organize grand productions and parades in honor of Carnevale. Mardi Gras, or Fat Tuesday marks the end of Carnevale in almost every city in Italy except Milan. That city has the tradition of celebrating till Saturday because of the legend of a St Ambrosius who was to return to the city on this particular Saturday,

And besides the costumes and colors, the most memorable part of Carnevale is the food..the specialty sweets made for this Holiday.

I always pay a visit to the center of Rome after Valentine’s Day but before Easter to glance in the windows of some of Romes’ most elegant coffee bars to find the frappe (as they are called in Rome) displayed beautifully in their glass cases just waiting to be savored….here’s a recipe to try at home if you can’t get to Rome.. These are called chicchiare in other parts of Italy, chiacchiare means ‘to gossip’.

Chiacchiare

2 cups flour

½ cup sugar

¼ cup butter

3 eggs

powdered sugar for dusting

½ cup grappa

1 tsp vanilla

3 tblsps milk

3 tblsps unsalted butter, softened

Place flour on a wooden board. First beat eggs with milk with a fork. Make a well in the center of flour and place in the eggs and all other ingredients. Blend by hand , then place in mixing bowl or food processor till smooth dough is formed. Roll dough out to 1 inch thickness. Form chiacchiare by cutting with jagged edge cutter or knife or cookie cutter forms that are square in shape. Bake in preheated oven to 400 degrees for 10-12 minutes. Dust with powdered sugar when cool.

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

Once upon a time in Ancient Rome, Terminalia, was celebrated on February 23rd to honor the God Terminus.   According to Ancient Roman mythology, Terminus, was the ancient God who protected boundaries and the feast was celebrated by landowners.  Terminalia was the feast created in his honor.

 Here is a  sorbetto cocktail (influenced by the Ancient Romans) to celebrate. It’s a healthy non-alcoholic cocktail. But I have added a touch of sage, in honor of the Romans, who introduced this herb as a medicinal plant to Europe from  Egypt..it was also known to have been touted as an overall tonic. 

Orange &  Sage Sorbetto

4 cups spring water

1 1/2 cups sugar

filtered juice of 2 fresh oranges

skin of 1 fresh orange and  extra for garnish

5 sage leaves

In a saucepan place water, sugar and orange peel. Boil for 20 minutes and until the sugar is completely dissolved. Place orange juice and sage leaves  in another saucepan and heat for 5 minutes over medium low heat to reduce the juice. Add in sugar mixture and stir over low heat for 2 minutes. Remove from heat. Cool. Then filter the liquid, removing sage leaves and orange peel.  Place liquid in a tight container, cover and freeze.  When frozen, place in food processor till ‘slushy’, then refreeze in a covered container. Take out approx 3-4 minutes before ready to serve. Serve in  chilled fluted glasses, decorated with orange peel and sage leaves. Serve….

Cin Cin to Terminalia!

For more great recipes, get your copy of Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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

Scarpediem…has become one of my favorite new stores in the center of town here..okay,it has nothing to do with food or the kitchen but is a play on words for the Italian word for shoes-scarpe and the Latin Phrase Carpe Diem (Seize the Day)..all of the Italian designer shoes in one place makes you want to ‘seize the day’ and purchase all the shoes or better yet ‘seize the shoes’….

Italian have an artistic penchant for creating new words to express clearly an idea like

*Capri Diem-(instead of Carpe Diem) expressing love of enjoying the island of Capri

*Cinepanettone ( Combining cine for cinema or movie and panettone-the traditional Holiday bread at Christmas time) to describe films that are released for Christmas.

*Decembrini-to discuss things that are’ December-ish’..for instance a fruit that is not totally mature yet in December can be described as Decembrini or the weather that is typical for December,

*Settembrini-something that may come out in September or is ‘September-ish’. For instance fig trees bear fruit in August  and September..those figs of September  can be described as Settembrini or even the change of the weather or coolness that usually begins in the air to describe the weather as Settembrini.

and there are many others…

 Today I am preparing a chocolate-orange cake..my own version of a Sacher Torte for a dinner on Sunday. The Austrians combine apricot with chocolate in their traditional cake. But Italians love the combination of chocolate and orange..and if you taste them together you will quickly understand why..

Here’s the recipe

Torte di Cioccalata all’Arancia (Chocolate and Orange Cake)

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

*8 ounces baking chocolate with at least 60% cocoa content

*3 tblsps milk

*3/4 cup butter

*3/4 cup sugar

*5 eggs

*1 tsp baking powder

*grated zest of 1 orange

*1 cup flour

Filling:
*1 ½ cups orange marmelade

*1 tsp brandy

Topping:

*8 ounces baking chocolate (at least 60% cocoa)
* 1 cup powdered sugar

*1 cup whipping cream

In a double boiler, melt chocolate with milk, stirring with a wooden spoon. When melted remove from heat and cool. Place softened butter in a bowl and whip with electric beater till creamy mousse consistency. Add in sugar and beat it until you get a creamy blend. Add in cooled, melted chocolate, and flour and baking powder a spoonful at a time. Mix till well blended. Add in eggs, one at a time. Blend well after adding each one. Then add in orange peel. Butter and flour an 8 inch pan. Bake for 25 minutes in an oven preheated to350 degrees. Place toothpick in center to be sure cake is done. Remove from oven. Remove cake from pan and let cool. When cool, slice cake in center in half so as to get tow layers.

Warm orange marmelade with brandy. Remove from heat. Spread mixture on one half of cake. Top with other half., Spread orange mixture on top of cake. Let sit.

In double boiler melt chocolate for topping, add in powdered sugar and a few spoons of water. Mix with wooden spoon. Remove from heat. Let cool to warm. Spread on top of marmelade on top of cake and cover sides and entire cake with chocolate mixture. Let cool and chocolate harden. Whip whipping cream and serve each slice with a spoonful of whipped cream

 For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

The book was selected as Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards

copyright 2010 art of living,PrimaMedia,Inc/Maria Liberati

Lord Byron once said: “ A woman should not be seen eating and drinking unless it is lobster salad and champagne, the only true feminine and becoming viands”

 (A plaque on a building in Italy where he lived for sometime)

Well we shall pardon him, for he was Lord Byron, after all…who was  inspired by Italy and lived here for some years while working on some of his mastepieces…a true romantic at heart.. Recently I have passed many of the very places he lived in and his writing has also inspired me…here is a lobster recipe (unfortunately not a salad). But you can serve this with champagne or a dry Prosecco.

Velvety Lobster & Fennel Soup

*2 celery sticks, chopped

*2 lbs fennel

*1 onion

*2 tblsps unsalted butter

*4 ounces steamed lobster meat

4 cups vegetable broth

*1/4 cup cream

*zest of 1 lime

*salt and pepper to taste

 Wash and finely chop celery, peel onion and dice. Chop ½ of the fennel, setting aside the green top part.

Place 1 tablespoon butter in a soup pot, saute chopped fennel, onion and celery till golden brown. Place in broth. Bring to a boil, lower heat and simmer over low heat for 15 minutes.

 Cut the rest of the fennel (except top green parts) into small stick like slices. Place in saute pan with 1 tblsp butter, saute for 4 minutes.

Place soup in food processor till it is a velvety, creamy mixture. Pour into  soup pot again  and add in cream. Simmer over low heat, stirring every so often.

Add lobster meat to sauteed fennel. Saute for 2-4 minutes over low heat. Add in lime zest and dash of salt and pepper to taste. Chop green part of fennel bulb and set aside.

Divide soup mixture into 4-6 soup bowls. Top with lobster meat mixture and sprinkle with chopped fennel greens.

Serve with dry Prosecco or dry Champagne.

 For more recipes get your copy of the book selected as the Best Italian Cuisine Book in the USA

The Basic Art of Italian Cooking Holidays & Special Occasions-2nd edition

 Holiday Decorations began coming down, today, at the country house.. the 6th of  January is the official end of the Holidays here…our tree was ‘stripped’ of its’ tinsel and home made garland..but it is being planted outside  so it will be close by….

What to  do  after the Holidays..see more friends that you were not able to catch up with during the Holidays…for light cocktails and Finger food at home… a nice, relaxing way to have a get -together..a welcome change after those elaborate Holiday meals.

My organic rosemary is still growing heartily in our giardino (even in January) and the country house was decorated today with bouquets of fresh rosemary and lavender from our bushes and the caminetto (fireplace) filled with logs..an elegant but simple way to fragrance and decorate.. Tonight’s cocktails will be non-alcoholic.. it is so flavorful you won’t even notice…here’s one that is exceptionally healthy..

Mango Passion

*3 tsps of assam tea or 3 teabags of black tea

*1 mango (about 1 lb)

*2 bananas (1/4 lb)

*16 ounces unsweeetened pineapple juice

*crushed ice

Bring to almost boiling-2 cups water. When almost boiling place in tea bags or loose tea in filter. Cover and let cool. Squeeze out the tea bags or remove filter. Place tea in refrigerator.

Peel mango, cut 4 small pieces from whole mango and set aside.  Place remaining pulp of mango, banana, pineapple juice, tea  in a food processor, blend. Divide int o4 tall glasses, place in crushed ice and garnish with mango slices.

Finger foods are in ‘fashion’ here in Italy! If you want to invite over a lot of guest but don’t have time to prepared different courses, ask each  guest to bring a finger food of their choice….makes a great casual buffet or supper.

Bruschetta  di Pollo & Curry ( Bruschetta with Chicken & Curry)

*1 lb chicken cutlets-boneless ,skinned

*1-2 tsps curry

*pinch of salt

*pinch of pepper

*juice of 1/2 lime

*2 tsps olive oil

*3/4 cup whipping cream

*2 ounces Cream or farmer’s cheese-lite or regular

*30 crostini or round crackers or melba toasts or bruschetta slices

*handful of fresh basil leaves

Wash chicken filets, dry.  Cut into small cubes. Place cubes in a bowl and add in curry, salt and pepper, lime juice and let marinate in refrigerator for at least 30 minutes. Place oil in saute pan and palce in chicken,  fry for 5 minutes or until golden brown, constantly stirring. Remove from heat, let cool.  In another bowl, place   in softened  cream cheese and cream and mix till well blended. Add in chicken. Place mixture on toast or crackers and garnish with finely chopped basil. Serve.

For more recipes get your copy of the Award Winning Book selected as the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition