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

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

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

“When one is painting one does not think”
Raffaelo

April 6th  was the birthday of the Renaissance artist and architect –known by one name only Raffaello. …..he  so intensely  concentrated on creating his masterpieces that he didn’t think… but created..a sort of a ‘zone’ that he put himself in.. Cooking, like painting, can be done almost in that way..create your own masterpiece..

In honor of Raffaelo and his birthplace- Urbino-in the province of Le Marche. This is a very easy ,yummy coffee flavored cake that is  one of their  traditonal desserts. And in Raffaelle’s style..when making this  don’t  think, just create!

Lattarol Al Caffe  ( Coffee Cake)

4  cups (1 liter) milk

8 eggs

3 short cups espresso

8 tablespoons (120 gr) sugar

Crème Caramel

4 tablespoons sugar

2 tablespoons sugar

Whip eggs with sugar till creamy yellow. In separate pan,  warm milk till boiling. Remove from heat, add in hot coffee and stir. When cool, add in egg mixture, stir well.

Place 4 tablespoons of sugar in 2 tablespoons of water, add more water if needed. Stir over low heat till sugar caramelizes.Place crème  caramel in 8” cake pan that has been buttered. Pour in batter. Bake for 15 minutes in oven preheated to 360 degrees (180C). or when cake is firm. Remove from oven, cool. remove from pan. Top with leftover crème caramel.

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

copyright 2010 art of living,PrimaMedia,Inc.

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

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

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

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

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

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

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

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

*2 tablespoons extra virgin olive oil

*2 garlic cloves

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

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

pepperoncino (red pepper )-optional

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

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

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

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

Mangia Bene, Vivi Bene,

Maria

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

What could be more appropriate than Food and the City..my answer to Sex and the City 2 (the newly released film) how to get local, fresh, inspiring food experiences while living in the city.

Even though I live in the city.. while in the USA..my country house in Italy is never far from my mind..Bunches of fresh mint and oregano  tied together with twine or ribbon decorate the halls and rooms wherever I go….just the fragrance so inspiring.. Wherever I live I  turn my surroundings into a ‘country house’ it seems to be an uncontrollable reflex I have..

As a child living in South Philadelphia with a fig tree in my backyard growing through the concrete..and tomato plants  covering every bit of  the concrete..creating a ‘green backyard’.. I can’t help but wonder if it is an inherent natural reflex of mine..you know ‘’filling a city apartment with flowers and bowls of fresh fruit and veggies from the local market

Food and the City can be a challenge-especially for someone like me who loves to eat locally,hates to eat out..loves dining al fresco…but that country house and my childhood home in  the middle of South Philadelphia are  always there in my mind to help overcome..

Here are some tips to enjoy Food and the City for those city dwellers that hanker for a country atmosphere:
*Make your kitchen as rustic as possible-think Tuscan or Italian farmhouse style. Whatever fits your budget..even if it is just one piece a rustic looking chair..perhaps an old farmhouse table you found at a local outdoor market you can refinish..or even something as simple as a picture of a country kitchen.

*Place vases of fresh mint, fresh flowers, fresh lavender to make your surroundings more fragrant..

*Use whatever window space you have  to let as much light in as possible..make your dwelling sunny and bright-using real light (saves energy also).

*Most cities have open air markets. take advantage of it..nothing says ‘country farmhouse’ more than fresh fruits and veggies..

*Eating al fresco makes any meal..no matter how simple into the perfect meal. ( don’t know about you but a slice of bruschetta and a glass of Est!Est!Est! on a warm summer evening eaten out doors is the perfect summer meal) So wherever you are make use of any outdoor space you have that could fit a small table and some chair.

And if you are really inspired become a city farmer!

Hope to see you at Wed, May 26th, Book Expo America (Javits Convention Center, NY,NY) for my book singing at 11 AM at autographing area 4. Will be signing copies of my upcoming book release of the second edition of  The Basic Art of Italian Cooking: Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards

Sept 9-12-I will be appearing at the Hudson Valley Wine Festival in Rhinebeck, NY..so much great wine and food there..hope to see you there.

For more info on any of these events or any upcoming appearances email: events@marialiberati.com

To book an event email Andrea  at : events.ar@gmail.com

Visit me at OpenSky

http://twitter.com/Marialiberati

Maria

marialiberati.com

where food meets art, travel & Life!

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

Nothing better than fresh pasta…the taste or maybe the memories of (making fresh pasta in Italy..in Umbria..in Le Marche..in Abruzzo) how could I even think about pasta and not think about the memories created around a large table of flour and water and eggs and people..lots of people passionate about the same thing ..food…. fresh pasta to be exact..

In all the cooking programs that I have hosted, throughout Italy…fresh pasta is the most requested course…one of my favorite recipes for a pasta dish and some of my favorite memories in photos of making pasta are here… Create your own pasta memories around a table…ones that you won’t soon forget….what you create will linger in your mind ..the camaraderie, the fun,the taste of an artisan dish of pasta…

These are some pasta memories from a country house in Umbria….

Fresh Pasta with Zucchini & Ricotta

2 ounces ricotta

2 cups white flour

1 ½ cups cold water

pinch of salt and pepper to taste

2 zucchini

10 cherry tomatoes

3 tablespoons of extra virgin olive oil

4 tablespoons plain tomato sauce

Preparation for pasta:

Place flour on wooden board and shape into a well. Place water and salt in center of well. Blend by hand and work the dough till smooth and well blended. Let rest for 2 hours covered with a clean towel.

Divide pasta ball into 4 portions. Roll out each portion on well floured board. Cut into noodles that are ½ inch thick with the help of a pasta machine or by hand.

Cut each noodle into smaller strips. Sprinkle with flour, let sit.

Preparation for Sauce:

Place olive oil in saute pan with the zucchini that has been cut into quarters. Cook over high heat for 2 minutes. Place in tomatoes that have been cut in quarters with the plain tomato sauce. Let simmer together for 5 minutes. Add in salt as desired. Turn off heat.

Boil water ion pasta pot. Place in fresh pasta, cook for 2 -4 minutes (taste after 3 minutes do not overcook). Drain. Place in saute pan with zucchini, toss, serve with grated dried ricotta

Serve on rustic plates in a bright, sunny house in the country..ohh and don’t forget the wine..a Chianti..from the hills of Tuscany will do or a Montepulciano from the mountains of Abruzzo..

 Wednesday,May 26th, 11 AM-Book Expo America-Book Signing /release of second edition of The Basic Art of Italian Cooking: Holidays & Special Occasions. Hope to see you there. If you want more info on this appearance- email: info@marialiberati.com

Hudson Valley Wine Fest-Sept 9-12-Rhinebeck NY. I am very excited this year to be one of the two Celebrity Chefs selected to appear at this event.  Along with Celebrity Chef Vincent Tropepe, I  will be doing cooking demos all weekend. If you want more info on attending this event or sponsoring one of my on stage cooking appearances –email : info@marialiberati.com

Visit OpenSky

Visit http://twitter.com/marialiberati

Editor: Laura D’Alonzo

copyright 2010, art of living, PrimaMedia,Inc

See the Fiorano vineyard here (click the link below):

DSCN1059

Upon hearing “Pecorino,” you may immediately think of an Italian staple- Pecorino Cheese. However, in the Le Marche region of Italy, in a town called Ofida, Pecorino has quite a different meaning.

Pecorino is a crisp white wine made from the Pecorino grape. These grapes are mostly grown in Le Marche, a region neighboring Abruzzo.

 On my last culinary tour through Le Marche, a stop was at the   organic vineyard named Fiorano, I hosted  a wine tasting there  and  sampled  some of this magnificent wine. Walking around the rolling vines and olive groves that make up this vast, but artisan style property, truly makes you feel as though you are a part of nature. Tasting the  organic Pecorino wine enhances this earthy experience, since the wine  is made organically. The wine goes well with so many main dishes, and is not your typical white wine. it goes well with meat dishes since it is more robust than many white wines.

If you like what you see and can taste the wine and olives already you may want to join my culinary your there in October 2010. Email: events@marialiberati.com

Spaces are limited and will include cooking classes and truffle hunting!

For more great recipes to go with Pecorino Wine get your copy of the Gourmand World Cookbook Award winner: The Basic Art of Italian Cooking: Holidays & Special Occasions