copyright Art of Living, PrimaMedia, Inc/Maria Liberati

I have adopted the word Gusto as my mantra……

Gusto is an English word, an adverb to describe  ‘doing with enjoyment and excitement….. it is no wonder .. since gusto is an Italian word that means taste (gustare-the verb to taste) and Italians believe in eating and tasting food with enjoyment and excitement.. It is a word that specially embodies the true meaning of taste..Gusto..with passion, with all your heart and soul!

Live your life with Gusto!  Cook, eat, love with Gusto!

Torta Alla Senese (Siena Style Cake)

from The Basic Art of Italian Cooking: DaVinci Style

½ cup (100 gr) milk

1 ½ cups (300 gr) rice

1 cup (200 gr) sugar

3 eggs

1/3 cup(70 gr) raisins

8 hazelnuts

¼ cup (50 gr) pine nuts

1/3 cup (70 gr) butter

1 tsp baking powder

zest of ½ lemon grated

Boil milk. Add in uncooked rice and sugar. Cook till liquid is absorbed. Remove from heat and cool. Add in eggs. raisins, hazelnuts, pine nuts, softened butter, baking powder, grated lemon zest. Blend all together. Butter and flour an 8” cake pan, pour in batter. Bake in oven preheated to 400 F (200C) and bake for 30 minutes. Serve chilled.

Get your copy of The Basic Art of Italian Cooking:DaVinci Style here or get an ebook version exclusively at Kindle.com…the book was recently selected to be featured at the Virginia Festival of the Book in Charlottesville, VA. Come out to the event on March 24-25 and get a signed copy…

A house is at its’ most beautiful when filled with guests ..today’s Sunday dinner, with a house full of people reminded me of the classic Italian  movie Il Gattopardo (The Leopard)..some of the film’s most beautiful scenes take place at the table of this royal Sicilian Family filled  with guests and their consorts..meals of many courses were well choreographed with banter as guests supped  and interacted together….

But moreover today’s lunch reminded me of one of Don Fabrizio’s( the Prince played by the award winning actor Burt Lancaster)  lines in the film

“If we want things to stay as they are ,things will have to change”

Today’s  Sunday dinner ..

*eaten at a table of 25 dinner guests but filled with new faces, new family and friends

*new twists on traditional recipes…the Sunday ravioli, made with a melt in your mouth pasta  but filled with a creamy pumpkin and amaretti filling not the usual ricotta filling..but the same delicious ravioli (pumpkin ravioli is traditional for the North of Italy not for the South).

*the dinner  was eaten not in my grandparent’s house in the South Philadelphia neighborhood…but in a house located 10 minutes from where my grandfather was born… (Tagliacozzo  Italy)

*same warm banter and feelings  being passed around the table with many of the same courses but different faces…

*an after dinner coffee at a local coffee bar and a passseggiata was enjoyed in the town my grandfather was born in Tagliacozzo…Sunday dinner usually ended  with coffee and my grandfather  sharing stories, photos and songs about that very  town..

My how things stay the same..my how things change..

Here is a recipe for one of today’s second courses

Flan di Pomodoro, Zucchini, e Formaggio (Zucchini, Tomato, Cheese Flan)

from The Basic Art of Italian Cooking:DaVinci Style

1 cup (200 gr) extra virgin olive oil

1 lb (500 gr) tomatoes pureed- fresh or canned

1 lb (½ kilo) zucchini-sliced

2 leeks

1 onion

4 eggs

6 tablespoons (90 gr) cream

1 whole carrot peeled and cleaned

8 ounces Emmenthal cheese-grated

pinch of oregano

pinch of salt and pepper

Place ¼ cup (60 gr) olive oil in sauce pan and saute finely chopped onion till golden. Add in sliced zucchini and saute for 3-5 minutes over low heat. Remove from heat, Place zucchini, onion mixture in food processor with 2 eggs, 3 tablespoons (45 gr) cream, grated Emmenthal cheese, pinch of salt and pepper. Blend to a puree. Set aside.

Place ¼ cup (60 gr) olive oil in saute pan, heat, place in tomatoes, pinch of oregano, salt and pepper, whole carrot (to sweeten sauce). Let cook for 15 minutes over low heat.

Slice leeks into round slices. Place ¼ cup olive oil in saute pan, heat and saute sliced leeks. Saute till golden. Remove from heat. Place leeks in food processor with 2 eggs,remaining cream, pinch of salt and pepper. Blend to a puree.

Oil a loaf pan. Pour in a layer of leek puree. Then on top of that a layer of zucchini puree. Then add in layer of tomato pulp that has been cooked. You can make a zig zag design with the tomato pulp on top. Place loaf pan in another pan that had been half filled with hot water. Bake in oven preheated to 350 F (175C) for 40 to 50 minutes till firm. Remove from oven, serve.

For more recipes get your copy of The Basic Art of Italian Cooking: DaVInci Style here or the digital version exclusively at Kindle

I understand what DaVinci saw in the quiet, tranquility of Tuscany. Any time I need a break from my hectic life, I sit down and watch a  snippet of a drive through the mountains of Chianti, and I can relax for a few brief seconds. Better than any drug,it is Tuscany. Try this:

Driving through Chianti

The Basic Art of Italian Cooking: DaVinci Style is officially being released at the Utah Humanities Festival this weekend and Suburban Home Show in Phladelphia on October 21-23 and Philly Gourmet Food Show on October 23.

You can find the book on Amazon.com and Kindle but here’s a recipe to go with that Tuscan snippet

Cantucci Biscotti

(excerpted from The Basic Art of Italian Cooking: DaVinci Style; copyright 2011 Art of Living, PrimaMedia,Inc)

2 cups sugar

2 cups flour

1 cup whole almonds

4 whole eggs beaten

1 tsp of grated orange peel

1/2 tsp vanilla

1/2 tsp baking powder

Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.

Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.

Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

*May 3, 2012 Join me in Italy for an all inclusive luxury cruise. Call Julie at Rosenbluth Travel at 1-800-257-8270

Besides, my frequent trips to the internet to find out about the latest weather reports in the East Coast of the US, I was preoccupied with making 2 chocolate ricotta cheesecakes for an outdoor ‘spaghettata’. A spaghetta is a sort of a dinner  or party and the menu is made up mainly of different spaghetti dishes.

The event will be held at the villa of an acquaintance..luckily it is in the mountains so I know the air will be cool and fresh. But the dessert will be a ricotta chocolate cheesecake.

I cheated a bit on this one..with temps in the 100’s here everyday… I did not feel like making  a full blown cheesecake and used as a principal ingredient, a  chocolate box cake mix that has pudding added to . It is half homemade and half pre made…well anyway it was surprisingly delicious and not one piece of 2  of these cheesecakes was left over.

Chocolate Ricotta Cheesecake squares

2 lbs ricotta cheese

8 ounces baking chocolate  chopped

rind of one orange

1/4 cup orange juice

1/2 cup sugar

! box chocolate cake mix with pudding

3 eggs

1/3 cup canola oil

1/2 cup water

In bowl, mix ricotta with orange rind and chopped chocolate and sugar. Set aside. Mix cake mix as package directs with rest of ingredients. Blend. Butter and flour a 13 x 9” pan. pour in batter. Spoon ricotta mixture on top. Bake at 350 degrees for 50 minutes or until ricotta on top becomes brown. Remove from oven and let cool.Cut into squares

**Join me on a culinary cruise to Italy in May 2012. Besides a visit t oa vineyard in Sicily, I will be doing culinary demos and dinners throughout the cruise to explore tastes of the Mediterranean. And best of all everything is included, it is all inclusive, airfare, meals, tips, excursions, my events, are all included. Only a few spots left, to reserve your spot or for more info email: events@marialiberati.com

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!

copyright 2011, art of living, Prima Media,Inc./Maria Liberati

Nestled amongst four seas, the grandiose beaches of Italy look like storybook paintings come to life with water infused sapphires and emeralds, amidst imposing mountains and sorbetto colored sunsets. Artfully sprinkled with natural rock formations and crashing waves, Italy’s breathtaking beaches look as though a hypnotic mermaid might sit atop a rock at any moment, waiting for her next sailor to enchant.

Aside from having some of the most popular historical sights in Europe, Italy presents some of the worlds most incredible beaches, frequently populated during peak summer season. Visiting one of Italy’s beaches not only has unreal picturesque sights, but light, appetizing and healthy Mediterranean cuisine. Fresh fish, colorful salads and delectable fruits and vegetables are everywhere you turn. The idyllic serenity of Italy’s coastlines is perfectly reflected in the Mediterranean cuisine. Take notes from the healthful Mediterranean diet and let it play a starring role in your cooking this summer.

Visit the Island of Capri and you may feel like an extra on the set of the  “Pirates of the Caribbean” movie series. Located off of Southern Italy’s Amalfi Coast, tourists flood Capri every summer taking in all that this magical Island has to offer. From white sand beaches to mild 70-degree temperatures, the Island of Capri has remained one of Italy’s most popular beach destinations. Seaside restaurants line the edges of the island, with locals and tourists enjoying the island’s delicacies, while swirls of salt-kissed breezes gracefully dance through the air. Order from one of Capri’s many restaurants and try authentic stuffed Calamari with a Caprese salad. Taking advantage of the bountiful amounts of fish, chefs will often times serve you fish caught a few hours beforehand. The pairing of Calamari stuffed with mushrooms, garlic and creamy cheese with a light Caprese salad made with whole slices of tomato, mozzarella, and basil, drizzled with olive oil completely embody the flavors of Capri.

Even further south, the island of Sicily has an overwhelming selection of beaches to choose from. From fine white sand to black sand volcanic beaches, small fishing towns to glamorous resorts, this large island rich in tradition has a personality all its own. Like Capri, Sicily uses many of the islands amazing fruits, vegetables and fish into their diet. However, Sicilian cuisine also merge’s hints of neighboring countries and Middle Eastern spices, nuts and fruits into a cuisine all their own. To soak up the special flavors of Sicily, try pasta with prawns and pistachio pesto. This dish incorporates Arabic influences with rich pistachios, a hint of Spanish spice and the heartiness of prawns. Cooked with penne and a garlic tomato sauce with white whine and olive oil, this Sicilian pasta dish represents the variety of flavors and distinct tastes of the island.

Whether you bask in the sun at your neighborhood pool, float down a lazy river in an inner tube, or have a chance to experience Italy’s many beaches for yourself, incorporating a Mediterranean diet into your summer meals is a healthful and fresh way to celebrate a season full of life, warmth and sun. From a Caprese salad to Sicilian pasta, dishes inspired by the plentiful resources off of Italy’s coasts can be easily transported from the Mediterranean Sea to your kitchen.

Join me to visit these places on a luxury culinary cruise to the Mediterranean on May 3, 2012! it is truly a trip of a lifetime and everything and anything you can think of is included in the price…you only have to bring your clothes! Already included in the price is airfare, tips, food, excursions, culinary events, beautiful luxury rooms! and don’t forget the stop to a vineyard in Sicily is included also!  Call Rosenbluth Travel to book this once in a lifetime adventure..places are limited and only a few places remain..call now  1-800-257-8279 or email:   events@marialiberati.com

Editor: Lisa Zatulovsky

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

Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.

Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.

Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.

For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.

Excerpted from the upcoming book release-The Basic Art of Italian Cooking: DaVinci Style

copyright 2011, art of living,PrimaMedia,Inc

Maria Liberati

Panzanella

(this is a traditional Tuscan salad that is  a clever way to use day or 2 day old bread).

12 slices day old crusty bread

4 tblsps (60 gr) white wine vinegar

1 cup (100 gr)extra virgin olive oil

1/2 lb (250 gr) red ripe tomatoes

1 red onion

1 cucumber

1 handful basil leaves

pinch of salt

freshly ground black pepper

Slice bread into 12 slices. Place bread in bowl with ¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread. Place wet slices on bottom of salad bowl. Place in tomato slices, sliced cucumber, sliced red onion. Drizzle in olive oil, 2 tblsps (60 gr) vinegar.Pinch of slat, freshly ground black pepper. Toss gently.

For more authentic Tuscan recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style

June 11 & 12-see you at the Great Grapes festival in Cockeysville, MD

July 21-24 see you at the largest Italian Festival in the USA-Festa Italiana in Milwaukee Wisconsin. I will be onstage thorughout the entire event. Hope to see you there.

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

I was in absolutely grand company this week  for my book release signing at Book Expo America (Javits Convention Center in NY, NY0….the book The Basic Art of Italian Cooking: DaVinci Style will be officially released in print October 1st, and online on or about September 1st…but also signing copies of their new release books at the Expo were Linda Evans (still looking as elegant as her ‘Dynasty’ days ) and John Leithgow as well as  many noted writers!

Thanks to all who stood in line to get their signed copy of the pre-release copy of my new book..I loved meeting you all…..If you didn’t make it to Book Expo  and would like a free pre release promo copy, just  email: Info@marialiberati.com and request the free promo copy and we will email you the downloadable version, you will also receive a special 40% off coupon if you pre-order the book at www.marialiberati.com by July 15th as a Thank you!   So you will be able to purchase the book at the wholesale price instead of the full retail price if you purchase by July 15th,2011. You can pre –order the full  book here .

La Gioconda  the title of  an opera in four acts and the hauntingly beautiful painting of Monna Lisa La Giocanda ( A Florentine woman that was the wife of Francesco La Giocondo). Her smile brings to mind a saying by Victor Hugo, who wrote the text for the opera..”Dry happiness is like dry bread.We eat but we do not dine.”

Simplicity and beauty were paired together in everything DaVinci.  In honor of La Gioconda..a Florentine torte..easy enough to add to a summer picnic

Torta Di Farro ( Farro Pound Cake)

this is a typical Florentine Dish made from the flour of Farro and Vin Santo

4 eggs

4 cups (800 gr) Farro flour

2 cups (400 gr) sugar

1 cup (200 gr) milk

1 cup (200 gr) Vin Santo

2 tsps (10 grams) baking powder

Break all eggs in a large bowl. Place in sugar and beat till foamy and a creamy white color. Add in the Farro flour, a tablespoonful at a time, mixing well after each addition. Add in milk and Vain Santo, a little at a time, mixing well after each addition. Then add in baking powder and mix in.

Cover an 8” cake pan with baking paper and pour in the batter. Bake in oven preheated to 350 degrees and bake for 30 minutes or until firm. You can also use an angel food cake pan that has been buttered and floured.

When finished remove from oven, When cooled remove from pan and dust with powdered sugar. Serve with Vin Santo..

Hope to see you at:
June 10-11-Great Grapes Festival-book signing and on stage cooking demo,Cockeysville, MD

July 21-24-Festa Italiana,Milwaukee Wisconsin-book signing and on stage cooking demos

July 29-31, Gourmet Food & Wine Festival, Bally;s Casino, Atlantic City, book signing and on stage cooking demo

For info on these events, email: events@marialiberati.com

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

Shopping at a farmer’s market has developed into something of a pastime, a form of meditation and relaxation..maybe it reminds of home and table and prolific memories of shopping ..or should I say dawdling.. around the stalls of the market..looking, touching,deciding…what will it be?? the sun baked tomatoes that look like balloons filled with water….or zucchini, brightly colored peppers?? a walk down the aisles and I become as calm as a Mediterranean sky….

Ratatuia (Ratatouille)

1 lb (500 gr) chopped onions

1 lb (500 gr) tomatoes fresh or canned (if you have no other choice)

4 peppers cut into thin strips

4 fresh zucchini sliced

1 celery stalk-chopped

¼ cup (60 gr) butter

½ cup (100 gr) red wine vinegar

salt to taste

freshly ground black pepper to taste

Place butter in large pan with onions. Saute till onions begin to turn golden. Place in all other ingredients and cover with red wine vinegar and salt and pepper to taste. Cover and cook over low heat for one hour

See you this weekend at:

May 14th, 1-3 PM, Fante’s Kitchenware Store, 9th Street, Philadelphia in the Italian Market for a book signing

May 15th, 11-2 PM  Normandy Farms. Blue Bell .Pa for a book signing and sampling

Get your copy of the Gourmand World Cookbook Award Winner

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

copyright 2011 art of living, Prima Media, Inc./Maria Liberati

“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.”
Elizabeth Robbins Pennell, American columnist

Someone once said that “onions are the poor man’s truffle” here’s a simple way to make something special out of this characteristic tasting ingredient.

Cipolle Ripene (Stuffed Onions)

from the upcoming release The Basic Art of Italian Cooking: DaVinci Style

*4 golden onions

*3/4 lb (350 gr) fresh or frozen spinach chopped and washed

*3 tablespoons (45 gr) plain bread crumbs

*2 (30 gr) tablespoons extra virgin olive oil

*1 egg

*Optional: ¼ cup(50 gr) ground veal

pinch of nutmeg

Peel, clean onions. Boil in slated water for 10 minutes. Drain. Cut onions in half .Scoop out inside, leaving shells intact, set aside shells and inside. Chop inside of onion. Steam spinach leaves for 3 minutes. Chop leaves. Place 1 tablespoon (15 gr) olive oil in saute pan with chopped onion and (Optional place in ground veal). Saute onion and optional veal till golden. Place in chopped spinach l, egg, pinch of salt, pinch of nutmeg. Saute. Remove from heat. Drizzle olive oil in bottom of casserole dish. Spread oil on casserole with fingers. Place onion shells in dish and fill with spinach stuffing. Sprinkle plain breadcrumbs on top and bake for 40 minutes in oven preheated to 350F (180 C). remove and serve,

For more great recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions