copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati

A delicious word I learned for  ordering dessert…for when a taste of one just won’t do…’tris’..

A table of 15..dinner in the seaside resort of Pescara..for an evening of local flavors..from the bottles of olive oil produced in the nearby town of Loreto-Aprutino,the bread from a local forno in Pescara, the lentils for the  soup and broccoli rabe grown in towns nearby, the Pecorino cheese (a specialty in Abruzzo and my favorite version of this old world cheese) made in a town in  the National Park of Abruzzo..(Parco Nazionale D’Abruzzo).

But now the crowning glory of the entire meal was about to arrive and the choices presented were a locally made torrone,  a locally made specialty known as Parozzo (chocolate almond cake), and a ricotta pudding made from locally produced ricotta  cheese. … After 5 minutes of major debating..(food is not an easy subject to make any decisions on when in Italy) ‘tris’ everyone exclaimed…’tris’??

‘

(Parozzo)

Tris’..explained to me..literally means 3 sample sizes of 3 desserts…and tris was the easiest solution to ending the  (what was now becoming) 30 minute decision making process..no need for anyone to make a decision or eliminate one luscious choice over the other…so “tris” it was…

(freshly made ricotta)

Ricotta Pudding

(photo credit: pianetadonna.it)

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

• 1 lemon peel
• ½ cup brandy
• 2 tablespoons candied dried fruit
• 1 tablespoon butter
• ½ cup fresh fruit in season

Serves 6.

• 2 cups ricotta cheese
• 2 tablespoons flour
• 5 eggs
• Pinch of cinnamon
• ¹⁄³ cup powdered sugar

Preheat oven to 325 degrees. Pass the ricotta cheese through a sieve to get a creamy texture. In a bowl, place the ricotta, 1 tablespoon flour, 2 whole eggs and 3 egg yolks (save egg whites for later use), pinch of cinnamon, powdered sugar, lemon peel, candied dried fruit, and brandy. Blend all together.

In a separate bowl, whip the egg whites until peaks form. Fold gently into the ricotta mixture. Butter a glass baking pan, dust with remaining flour, and place in mixture. Bake for 30 minutes or until firm.

When finished, remove from oven and let cool. When cool, take out of pan and place in serving dish. Serve with sliced fresh fruit on top.

For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions here or in ebook version exclusively at Kindle

*May 3, 2012-Join me in Italy for a Luxury Cruise throughout the Mediterranean. GO here for more info

*March 24th see you in Charlottesville Virginia for the Festival of the Book-book signings and Cooking demos..Stay tuned for more info or email: events@marialiberati.com for exact schedule of events. The Basic Art of Italian Cooking: DaVinci Style will be a featured book

Thanks to all my fans and readers for spending Sunday with me (this past Sunday) from the Woman of the Week interview  on 95.7 FM in Philadelphia with Marilyn Russell to the afternoon  book signing event at Williams-Sonoma at King of Prussia Mall.

Hope to see you all at the Suburban Home Show this coming weekend.  I will be doing onstage appearances throughout the show and signing copies of my book and Rosenbluth Travel will be doing a special audio visual presentation on our  upcoming Mediterranean Cruise  to Italy with tours to vineyards and onboard culinary dinners, leaving May 3 from Venice Italy..hope you can join us for that!

As a Special Gift to my Fans and Readers, I have some Free Tickets to the Suburban Home Show at the Greater Philadelphia Convention Center in Oaks, Pa this coming weekend, Oct 21-23- just email Sue at :events@marialiberati.com  HURRY WE ONLY HAVE A LIMITED AMOUNT TO GIVEAWAY TO MY READERS. 2 Tickets to a Person.

Email your name and contact info and we will leave them at the door of the convention center. You will get a confirm email back. But HURRY!!

Hope to see you all then!  I really appreciate all the support of my readers and fans and love meeting each and everyone and hearing about your expereinces cooking from The Basic Art of Italian Cookbooks and your stories abotu visits to some of the little towns in Italy that are featured in the books.

xoxo Maria

copyright 2011 Maria Liberati

On the road again”….that winsome, Willie Nelson tune just seems to pop out at me as my book tour unfolds. An invitation to appear at the Utah Humanities Festival found me in Salt Lake City this past weekend. After a long flight, the calm relaxing pace of that city as well as a landscape filled with mountains and sky provided a bit of tranquility.

And even though Salt Lake City is certainly not a hop,skip and a jump from the east coast, it reminded me in some ways of home in the mountains of Abruzzo. Surrounded by mountains on all sides, fresh spring water,fresh air. It was almost like I was there in my little town in Abruzzo but supersized with multi lane highways instead of 2 lane highways going through town, skyscrapers instead of old country villas and terracotta glazed buildings.

But no need to look too far for great food, I was scheduled to do another event (A book signing and recipe demo from the book) at Tony Caputo’s Market and Deli. I call this place a little piece of Italy in the West. With am Italian market, a deli, a fresh fish market and restaurant, I didn’t need to look any further. The recipe was a Risotto with fresh porcini mushrooms and truffles and Caputo’s had all the perfect ingredients that are not always so easy to find. Ingredients like carnaroli rice, frozen porcini mushrooms from Umbria, Italy and black truffles from Burgundy, France, butter from Parma ,Italy and Olive Oil from Tuscany..The ultimate ingredients like this always make for an ultimate food experience

P.S. Only use a pinch of truffles to top off this dish, truffles are wonderful only when used correctly, not over used.. And if you can’t find a truffle, a drizzle of truffle infused oil on a finished risotto will work as a substitute.

.

Risotto with Porcini Mushrooms and Truffles

(from The Basic Art of Italian Cooking:DaVinci Style, published by art of living, PrimaMedia,Inc

*4 cups vegetable broth

*3 tablespoons extra virgin olive oil

*2 leeks chopped finely

*1 cup arborio or carnaroli rice

*1 tablespoon unsalted butter

*1 cup dry white wine or Prosecco

*1 ounce dried procini mushroom

*1-2 tswps grated truffles

*2-4 tablespoons freshly shaved or grated Parmigiana-Reggiano cheese

Place dried porcini mushrooms in small dish of warm water and let soak for 30 minutes, set aside. Heat vegetable broth till boiling, then simmer. Place olive oil in large saute pan, place in leeks and saute till leeks become transparent. Place in soaked porcini mushrooms and set water they soaked in aside. Saute for a minute. Place in rice and toast til rice is coated with oil. Add in dry white wine, wtir till liquid is all absorbed,then add in liquid from porcini mushrooms, stir and then when liquid is absorbed, add in another ¾ cup broth and repeat this till rice is al dente (about 18 minutes). When finished, remove from heat and place butter on top, stir in and then plate the rice and serve with grated or shaved parmigiana-reggiano on top.

Serve with the wine you added into the risotto for cooking, if you’re not sure, Est!Est!Est!,Falenghina, Pecorino, dry Prosecco all make great white wines for a risotto dish-to cook with and pair with at dinner

*Join me in Italy on an all inclusive luxury cruise to Italy and the Mediterranean. We will explore the sights and tastes with visits to vineyards, on board culinary events and more. Only a few spots left. Call Julie at Rosenbluth Travel at 1-800-257-8270

*October 12th at 9:30 AM if you are in Philadelphia, listen in to WBEN 95.7 FM radio as Marilyn Russell interviews me for her Woman of the Week show and hear about my latest book and special projects.

*October 21-23-Suburban Home Show at the greater Philadelphia Convention Center in Oaks Pennsylvania. Join me for on stage cooking demos of my latest book The Basic Art of Italian Cooking: DaVinci Style and find out how you can join me on my upcoming luxury cruise to Italy. For more info 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

Sundays at my grandparents house were filled with pasta and Opera –a squeaky record playing on the stereo or someone breaking  out into song. Spaghetti Norma, named after the famous Opera Norma that was composed by Vincenzo Bellini in the 1800’s is definitely not as tragic as the Opera was meant to be…combining eggplant with tomatoes (fresh is best) this simple dish will inspire someone to spontaneously break out into an aria..and if not, a recorded version will have to do. In fact, an opera aria or two is the perfect combination for Spaghetti Norma….

Although Bellini is a famously named cocktail, it was named after the artist Giovanni Bellini and one of his paintings that resembled the colors of mixing fresh white peach juice with sparkling Prosecco wine, not after this Vincenzo Bellini. But if you want to mix your Norma’s with your Bellini-try the Bellini cocktail before or after this dish.

Serve Spaghetti Norma with a dry red Chianti

Spaghetti Norma

1 pound of spaghetti

1 ½ pounds of red ripe plum tomatoes- preferably fresh

3 small fresh eggplants

2 cloves of garlic-chopped finely

1 handful of fresh basil- washed, dried and chopped

4 tbsps of extra virgin olive oil

2 tbsps olive oil

Salt and pepper to taste

Wash the eggplants, slice into thin slices and place soak them in a bowl of cold water with a tablespoon of white vinegar and 1 tbsp of gross salt for about two hours.

Peel the tomatoes and take out the seeds. Then cut tomatoes into small pieces. Place 4 tablespoons of olive oil in a large frying pan, add in the garlic and place over low heat until oil starts to bubble.

Remove from heat and add in tomatoes and chopped basil.. Add in a pinch of salt and pepper. Place over low to medium heat and cook for 15 minutes.

Boil spaghetti and cook till al dente, While spaghetti is cooking- drain and rinse eggplant slices and then dry. Fry eggplant slices in 2 tbsps of olive oil (not extra virgin) till golden brown and then place on absorbent paper to soak up any oil.

Drain pasta. Place in a serving bowl. Cover with sauce that has been prepared, add in eggplant slices and toss. Salt and pepper to taste. Serve immediately.

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

Book Signings & On Stage Cooking Appearances:

Saturday, April 30 –Sunday, May 1st- Reston, Virginia-Gourmet Live at Great Grapes Wine Festival. Held on the grounds of the Reston Towne Center.The Basic Art of Italian Cooking demos will be on Sat,4/30-3:30PM and Sunday, 5/1 at 4:30 PM.Book signings will be held throughout the weekend, For more info,email: events@marialiberati.com

Saturday,May 14th, from 1- 3 PM Book signing at Fante’s Kitchenware Store , 9th street in Philadelphia’s Italian market. The Italian festival will be taking place all that weekend.

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

The Following Review was just published by ForeWord Reviews at www.ForeWordreviews.com

copyright ForeWord Reviews

COOKING

The Basic Art of Italian Cooking: Holidays & Special Occasions —Second Edition

Maria Liberati

Art of Living, Prima Media

Softcover $24.95 (236pp)

978-1-928911-19-7

This is the second edition of the second book in Maria Liberati’s Basic Art of Italian Cooking series: The Basic Art of Italian Cooking: Holidays & Special Occasions. This book focuses on cooking for celebrations, and its first edition won the 2009 Gourmand World Cookbook Awards for Best Italian Cuisine Book in the US A. It will surely be a celebrated addition to any foodie’s kitchen shelf. The book moves through the yearly calendar of holidays, beginning with Christmas Eve, a meal often celebrated in the United States. Liberati moves on to the lesser- known Feast of the Seven Fishes, a sumptuous Christmas Day meal, a celebratory New Year’s Eve and Day, La Befana, Valentine’s Day, and Carnevale (a feast rooted in Italian Roman

history). The author has assigned each festive occasion a few recipes for each course: appetizers,

first course, second course, desserts, and even beverages. Recipes each receive their own page, with Italian dish names translated into English for an American audience. At times, helpful tips related to food or table presentation are inserted along the bottom of the page.

The book’s straightforwardness and charisma comes as much from its tone as it s format of condensed, manageable ‘holiday’ chapters. In each section, the author introduces readers to the origins and significance of the meal by giving an anecdote from her own family experiences in her house in Italy. These stories lend a personal warmth, authenticity, and simplicity that

making readers feel that they might be in an Italian country house, chatting with extended family

members while the meal is being prepared. The recipes themselves are written simply, without jargon, and are accessible to cooks just beginning to dabble in authentic Italian cuisine. Liberati has also thoughtfully included a combined glossary and index of sorts in the rear, to help readers

navigate the many Italian words throughout the book. The only thing left wanting in this volume is the occasional photograph of a dish, either finished or in progress, which would be especially helpful to the novice cook.

When the holidays roll around, Liberati’s book might be a wonderful gift book for that gourmet chef in your life or the student of food culture, or for your own enjoyment. (July 2010) Gabriela Worrel

Review date: October 2010.

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

October 27th-11 AM –the !10 Show NBC TV – cooking segment from The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition

October 29th-31st- The Gourmet Food & Wine Show at the Valley Forge Convention Center-culinary book signing with Christina of Christina Cooks! and Fabio from the Food Network.

November 2nd- Fair Lakes Pubic Library, Fair Lakes, NJ-Culinary Book signing and sampling of recipes

December 4th- Borders, Princeton, NJ- 1 PM

For more info on upcoming appearances email :events@marialiberati.com

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This week, Nunzio Addabbo, a  talented,retired writer who you can find more about
at : .target-jfk.com, and sisterglobe.com    shares this beautiful and touching story with us. Many Thanks to Nunzio for sharing, this sad, but endearing story..

Soon after my beloved wife, Elizabeth, was diagnosed with terminal ovarian cancer, she picked Italy for her final holiday. If she wanted it to be the moon, I’d figure some way to get us there. We made reservations and flew to Rome. Italy is beautiful in May and we toured much of the country the first three weeks from the magnificent Amalfi Coast to the Leaning Tower, ending up for our final week on one of Italy’s best kept secrets— the island of Ischia which is famous for its thermal baths and hot “fumaroles” along its sandy beaches. After stopping, shopping and eating gourmet meals at every city and village around the island, we made several stops at the gorgeous Poseidon Gardens, where Elizabeth underwent inhalation therapy, sulfuric mud-packs and massages, giving her hopes of recovery. The highlight of Ischia was our visit to Maronti Beach after breakfast. We rented a large umbrella and two beach chairs just under the Lido Nettuno Restaurant, where we would have lunch . I buried Elizabeth in the hot sand over a “fumarole.” Because Ischia is a volcanic island, fumaroles are warm to hot sulfur fumes rising out of the sand. Elizabeth slept soundly for three hours, until a waiter brought us a menu. Elizabeth an eponymous recipe historian, looked at the menu and chose PASTA a la NORMA. She needed to know the origin of this recipe and since I’m also a recipe historian and speak the Neapolitan dialect, I obtained the story from Chef Mario. The dish was named after the opera NORMA by composer Vincenzo Bellini, his greatest opera. This dish is prepared with San Marzano tomatoes, bucatini pasta and other fresh ingredients; and is truly unforgettable. My unforgettable Elizabeth died in my arms on December 16, 2003.

Be A Guest Writer & Share the Joy! In honor of the release of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.Share your favorite food memory and send your story of 300 words of less to sharethejoy@marialiberati.com

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

See you at the Philadelphia Gourmet Food & Wine Show at Valley Forge Convention Center of Oct 29-31

Visit me at OpenSky

 copyright 2010, art of living, PrimaMedia,Inc

In honor of the official release of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition (ISBN 978-1928911-19-7) the award winning recipe novel that includes recipes and Holiday food memories- we will be posting one story a week from our readers about their favorite food memory and why it holds a special place in their heart. This is the first, and we will be posting one new story each week till December 31st. Thanks Jennifer for sharing this great story with us!

From:  Jennifer Reich, co author of the new book The Mommy MD Guide to Pregnancy and Birth and cofounder of www.MommyMDGuides.com

“My husband and I honeymooned at Walt Disney World in 2002. We were married in their beautiful wedding pavilion with a view of Cinderella Castle. That night , we enjoyed a great meal at the Italian restaurant in Epcot. I had their delicious Fettuccine Alfredo, one of the best meals I’ve ever had. A few weeks after we got home, I found the recipe online for that restaurant’s fettuccini alfredo. Now I’m not the best cook ever–a passable cook at best. But there must have been a little pixie dust included with that recipe because I managed to recreate dish just as I remembered it from my honeymoon!”

 Here’s a Recipe for a Lighter version of Fettucini Alfredo

Be a Guest Writer:If you have a special food memory and would like to share it with our 100,000+ subscribers from all over the world, email the story to: sharethejoy@marialiberati.com  For more details

Get your copy of the book that was selected as Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Filled with recipes, charming stories and food memories from a country house in the mountains of Italy and Holiday ideas.

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I always think of myself as a ‘gastronaut’- ( gastronomy + astronaut=gastronaut) someone that travels and explores through food..and I think there are many of you out there! 

Sundays in the center of Rome are my favorite way to spend a lazy summer afternoon,  exploring as a gastronaut..while many flock to nearby beaches I prefer to ‘sweat it out’ walking through the cobblestoned streets and admiring  the view and  some of the simple foods special to this city..gelato, pizza,cornetti, tramezzini..

You can find these in other places in Italy..but you will find the best of them here,in Rome.  And on Sundays if  lunch isn’t eaten at home in grand fashion,it is a casual lunch while making my way through this living art museum they call Rome. A tramezzini is my usual choice for lunch..I call it the elegant sandwich (If you have a favorite food from your trips to Rome, let us know!)

Tramezzini are beautifully decorated sandwiches usually placed in front in the glass cases at the coffee bars at lunchtime,sometimes even for breakfast and during happy hour eaten with aperitifs. When I’m not in Rome but longing for my days there, I make a tramezzini on a lazy Sunday afternoon-wherever I am and reminisce…

Tramezzini are great to bring to the beach or a picnic or even to the office. Who thought Italians use sliced bread? crusts are removed to make this an elegant sandwich

Tramezzini

serves 1

3 slices of thinly sliced white or whole wheat bread (crusts removed)

1- 3ounce can of tuna packed in water

*1 chopped celery stalk

*1 small tomato sliced

*1 tsp chopped red onion

*1/4 cup shredded romaine lettuce

*4 large green or black olives hulled and chopped

*2 tsps extra virgin olive oil

Drain and flake tuna, place in bowl. Add in chopped red onion, chopped celery,olives. Drizzle one tsp olive oil on top and mix.

Cut bread slices in quarters- triangle shapes. Brush both slices with olive oil, place in oven under broil for a minute to toast. Remove from oven. Make small sandwiches by placing tuna mixture on top of one slice then place a triangle on top, then place a slice of tomato, drizzle with olive oil, cover with another triangle. Now stick a toothpick through to hold it together. Place a grape tomato or olive on top of toothpick. Make 4 of these. You can use the same fillings for your sandwiches that you use for almost any sandwiches-cheeses, meats, roasted veggies

Garnish with parsley leaves,serve. No passport needed!

Any foods that take you back to a special place? Share your summer food memories here..or foods that bring you back to a special place…we would love to hear about them!

More on tramezzini

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

Sept 9-12-Hudson Valley Wine Festival- Maria Liberati and The Basic Art of Italian Cooking take center stage for cooking demos and book signings. Held at the Dutchess County Fairgrounds in Rhinebeck, NY. For more  info to attend or to sponsor the cooking demos, email us at : info@marialiberati.com

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