Sacramento (California) here I come..Italian culture and food ..well what is one without the other..I am on my way to the Italian Cultural Center  to do a book signing this weekend. I’ll have a few postings about the sights and flavors when I return..but check out their website for some interesting bits of info on Italian culture at www.italiancenter.net..

While visiting their site enjoy these freshly made lemon biscotti. I have always believed that family recipes are like a painting, a painting of your family’s memories and history..just like DaVinci’s Mona Lisa is a memory of La Giocanda..your family recipe can help to recreate a memory of a special time or place or event.. These are one of my comfort foods, cookies flavored with fresh lemon peel..my grandmother used to make these for Holidays and they could  made any day a special one…I can still remember the smell of fresh lemons coming out of the kitchen ..the lemon perfume wafting through the house..that filled the air and   follow me everywhere until I took that first luscious bite

And by the way these cookies are made in the shape of an ‘S’

Lemon Cookies (biscotti al limone)

1/2 cup softened butter

1/2 cup sugar

peel of 1 lemon grated

4 tbsps fresh lemon juice

1 egg beaten

2  cups  flour

1 tsp baking powder

1 tablespoon milk

Cover a cookie sheet with baking paper. Place butter, sugar and lemon peel in a  bowl and mix till well blended.Add in beaten egg and lemon juice, and milk, a little at a time, mixing  after each addition. Place flour and baking powder in a sifter and sift into the dough a little at a time mixing after each addition and until a soft dough is formed. Place some flour on a wooden board, and place dough in center. Divide dough into 50 equal parts. Roll each one onto a little sausage and then form each sausage into an’S’. Place cookies onto baking sheet and bake for 15-20 minutes. Remove from oven, let cool. Sprinkle with powdered sugar.

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

 See you October 3rd at at Italian Cultural Center in Sacramento, California, For more info :info@marialiberati..com

“Every friend is to the other a sun, and a sunflower also. he attracts and follows”

Jean Paul Richter (German novelist and humorist 1763-1825)

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

This phrase rang so true in my head spiraling along the winding curves of the hills of Chianti. Rows of sunflowers seemed to be bowing to the beautiful Tuscan sun, and they almost seemed to be smiling as a welcome to this beautiful region.

Along Route 222 passing through the beauty that is Chianti, I begin to remember that  here may have  once passed DaVinci, Michelangelo, Giotto.. My eyes dance in the landscape of  castles and villas and vineyards that in some way may have been touched by these artistic masters and I  begin  to feel as if I am in a colorful kaleidoscope..or  in a living painting..for the scenery is too perfect to be real.

Driving through the Hills of Chianti part 1

Continuing the drive along we almost become hypnotized with  the vines that seem to decorate the hills. Well, for me it’s  a problem I’m only the   passenger, but Alfonso is driving and although he has been silent for over a half  hour, too dazzled to speak ,we quickly remember that we are going back to our castle in Radda in Chianti and have lost our way..”Are you looking for Route 222? he mutters. “Yes, Yes” I answer, just to appease him..I really had no idea where we were..but wanted to just continue riding along (what seemed to be) the endless hills..

Luckily when I regained my consciousness, we were really on Route 222 continuing back to Radda in Chianti…passing through the little towns of Impruneta, Greve in Chianti and then Radda in Chianti..we both breathe a sigh of relief and decide that tonight we will go for a coffee and a passeggiatta in Radda in Chianti..a warm August night  will make the perfect canvas for an evening walk.

Driving thorugh the Hills of Chianti Part 2

As we drove up the Piano D’Albola (the plains of Albola)  I tried to imagine how the nobility that once lived here entered the gates and the long drive up to the main house, but I could hear my stomach rumbling as I thought of the fresh porcini mushrooms we bought at the market today..a pasta dish with porcini mushrooms was definitely in order.

Under castello D’Albola in the Original Cantina

Lunch for that day was a yummy Penne ai Porcini  ( a plate of penne pasta with porcini mushrooms),served with white wine from Castello D’Albola-produced here. Since this dish includes fresh mint the preparation included a mandatory  walk outside along the castle walls to follow my nose and  pick fresh bunches of mint… it only calls for a  small handful but the fragrance was so enticing I picked a bit more and put  the remainder in a  (makeshift vase) - large  plastic water bottle cut in half- with some fresh water- and used it as our table centerpiece..

 Penne ai Porcini (Penne Pasta with Porcini Mushrooms)

1 lb of penne pasta

5 funghi porcini

1/4 lb of pumpkin

1 scallion

1 handful of fresh mint chopped finely

2 tablespoons of extra virgin olive oil

dash of freshly ground black pepper

salt to taste

Chop scallion. Clean mushrooms with a damp paper towel and cut into slices. Take off sin of pumpkin and cut into small cubes.

Place olive oil in saute pan, place in scallions and saute over medium heat for 2 minutes, then place in mushrooms,saute. After 5 minutes place in cubed pumpkin. Saute for 10-15 minutes over low heat, stir gently. Add in salt, then add in chopped mint and toss, saute for 2 minutes and remove from heat.

Place penne in boiling water and cook as indicated on package directions till al dente. Drain and place into sauce, toss gently, grind black pepper on top and serve

For more great recipes get your copy of the award winning The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition the book that was selected as the Best Italian cuisine Book in the USA by Gourmand World Cookbook Awards.

Be A Guest Writer and Share the Joy! and your food memory

Visit  me at OpenSky

October 3 see you in Sacramento, California at the Italian Cultural Center

October 12th- Lower Southampton Library in Feasterville, Pa

Otober 29-30 the Philadelphia Gourmet Food & Wine Show in the Valley Forge Convention Center

The villa stands on the top of the hill. From the balcony in front  you have a magnificent view of all of Chianti; behind is an old garden with wild mint and hedges, grass walks and an artificial lake in which water glistens under the bright Tuscan sun.

The oldest building on the estate-Cassero D’Albola- was built in the 12^th century when it was the property of the nobility of Monterinaldi. In the 15^th century the castle was built and transformed during the Renaissance into a spectacular villa.

It was most recently restored by the Zonin family, one of the oldest and largest importers of wine throughout the world. And it was they who invited me to spend a few days there getting to know the wines of Castello D’Albola.

My apartment there at the Castello had large and lofty rooms with a large window in the kitchen that opened out to the view of the gardens. It was August and I spent most of my days admiring the peaceful serene countryside and the hills of Chianti that were painted with endless vineyards and cypress trees.

When I was able to get over the splendor of the views I would spend much time seeing the sights, pleasant mornings in Radda in Chianti or Greve in Chianti, small, characteristic little towns. Although we were in close proximity to Florence I seldom visited except to lunch or dine with friends. I was in awe of the beauty of the castle and preferred to walk about the gardens and relax with a good book.

If I wanted to go out I preferred to get into our Fiat and explore the Chianti countryside. As I was winding along the hills of Chianti a sense of tranquility  came over me..the brilliant hue of the dark purple Sangiovese grapes almost ready to be harvested and the greyish green olive trees..the beauty was… captivating..

Vin Santo produced there made a perfect accompaniment to the cantucci biscotti I would find at a local bakery each day in one of the little towns. Finding great cantucci became somewhat of a ritual every day so that we would have a reason to sip Vin Santo  in the evenings after dinner..

Cantucci Biscotti

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.

For more stories of fabulous places in Italy and great recipes get your copy of the book that was selected as the Best Italian Cuisine Book  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at the Philadelphia Gourmet food & Wine Show on Oct 29-30 at the Valley Forge Convention Center

*Oct 3rd- Italian Cultural Center in Sacramento, California

visit me at OpenSky

copyright 2010. Maria Liberati

Longing for the flavors I met while in Italy this summer…my head bursting with the memories of freshly roasted peppers..that have still not left me.. I embarked upon an all day cooking event..trying to recapture that perfume..

Yesterday I had a ‘deja-vu’ experience, taken aback to our summer  beach condo in Pescara, Italy. The building is  made up of 6 floors, but one floor is  hauntingly aromatic  with the smell of freshly roasted peppers in the  month of August (when fresh peppers are at their peak)..you know that if you get off the elevator to the third floor hallway and just stand there for five minutes you will be almost hypnotized  by the perfume of freshly roasted peppers coming out of all 5 apartments on that floor..if I could  just bottle that aroma and carry it around with me! Everyone that lives on that floor is crazy  (and who could blame them) for fresh peppers and does their roasting at 6 or 7 AM before they go to the beach …

So today, my second day away from Italy, on US soil, I spent all day roasting peppers and reliving my summer at the beach in Pescara…if you would like to create this memory..in your oven..it is a minimalist recipe from the beach house (before the fresh peppers of summer are gone till next year) just clean, seed and cut fresh peppers into strips about 1/4 ” thick. Layer in a baking sheet and drizzle, generously with olive oil and tear fresh parsley leaves and sprinkle on top. Sprinkle a dash of salt Bake at 425 degrees till done and then put under broiler for approx 5 minutes to brown on top. Couldn’t be simpler and the added bonus is that your kitchen will be filled with this fragrance all day…

Use in a pannini, or a frittata, or place them  on top of crusty, warm bread..or on top of a hamburger or just eat plain..

For more great recipes and food memories get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-second edition

Sept 10-11 see you at the Hudson Valley Wine Festival in Rhinebeck, NY at the Dutchess County Fairgrounds. The Basic Art of Italian Cooking and Maria Liberati will take center stage at 1-2 pm each day with recipes ,stories from the latest book ,for info email: info@marialiberati.com

Be a Guest Writer and Share the Joy! Do you have a special food memory you would like to tell? In honor of the release of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition, we are inviting ourreaders to share a special Holiday food memory. From Sept 1-Dec 31st  one story a week will be selected and pubished on the blog and may be chosen for a national publication. Email your  300 word or less story to : sharethejoy@marialiberati.com

 copyright 2010, Maria Liberati

Ortona  is a splendid little city by the sea..tranquil with breathtaking views of the Adriatic and its’ own boardwalk to discover..a one day visit is enough time to wander around the small streets, the piazza and stop at one of the local farms or vineyards for locally produced wines olive oil, grapes or whatever is in season.

On a lazy Sunday, a visit to Ortona on the way home from our beach house made the day feel even more lazier….a town that is enjoyed by strolling around and inhaling the relaxed atmosphere in the air…in the piazza, a quick stop at one of the local bakers to grab a piece of  freshly made pizza or biscotti  made from locally produced ingredients.

As we made our way to the boardwalk with pizza in hand..a child ran up to her mother and in Italian her mother told her to “slow down”..seems to me that could be the town slogan….and a much need one.

The churches,as in all Italian towns are numerous, but these two seem to remain in my ‘suitcase of memories’: La Madonna Dell’Olivastro built in the 17th century, although it is tiny it has plenty of beautiful frescoes, the Madonna Della Pace was built around 1430 and what remains is the large front door and some of the inside structure..

You can take a trip to the Tremiti Islands…. so many have emailed to ask me how to get to the small Tremiti islands..well there is a boat that leaves from the port here at Ortona by the Sea.

 copyright 2010, Maria Liberati

August 15th is the most loved Holiday in Italy..especially when the sun is bright and temps are hot..no better way to enjoy  the last of summer or a day at the beach or in the sun or eating outdoors…nothing beats eating watermelon outside on a hot summer day in August.. Italians are more passionate about this Holiday then Christmas….which is also a day to enjoy great food with family and friends..but in August you can feast outside  under the glow of the sun, the moon and the stars on the beach or on outside

But my favorite way of ending the 15th, is sitting around a large picnic table with family and friends for a plate of Spaghetti at Midnight..sometimes it is spaghetti with garlic and olive oil..this year it was Spaghetti al Tartufo (Spaghetti with truffles). After a day of eating from afternoon to evening…you always have to remember to somehow leave room for this delectable dish..a small serving just to celebrate summer’s ending with friends and family.

It’s easy to make and if you can’t find truffles, drizzle pasta with truffle oil before serving.

Spaghetti al Tartufo

(serves 8-10 people)

1 lb spaghetti

4 tablespoons extra virgin olive oil

1 small black truffle

pinch of salt to taste

1/2 cup freshly grated parmigiana-reggiano cheese

Cook spaghetti till al dente. Drain. Place in bowl,drizzle with olive oil and shave 1/4 of truffle on top (you only need a little to get a lot of flavor) Toss. Seerve hot with grated parmigiana-reggiano cheese. Pair with a chilled white wine (Falenghina, or Est!Est!Est! make great choices)

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Visit OpenSky

copyright 2010 Maria Liberati

Tonight, August 10th is known as the night of San Lorenzo and the night of the ‘stelle cadente’ or falling stars. Saint Lorenzo was a martyr and legend has it that on this night his tears shoot out of the sky as falling stars.

Every August 10th, wherever I may be here in Italy..as long as weather permits we eat dinner outside  after the sun sets..and while eating we watch the shooting stars,the beauty of the night adds so much to the meal….hope you can do the same wherever you are..and here is a recipe from tonight’s dinner table..this is served cold and refreshing for a hot summer night to watch the stars:

Tartare Di Mango e Verdure (Tartare of Mango & Vegetables)

(Serves 4 people)

1 mango

1 fresh beet ,cooked till tender and peeled

1/2 cup dried lentils, soaked overnight and cooked till tender

2 carrots

3 leeks

juice of one fresh lemon

salt and pepper to taste

Clean carrots and cut into little sticks about 2 inches long, 1/4 inch wide.Set aside, Cut beet into sticks same dimension of carrots.Peel mango and cut into small cubes. Clean leeks and cut into small pieces. I nab owl place in 3 tblsps olive oil and lemon juice,salt and pepper. Add in chopped leeks, blend with fork.  On a plate, make a small tower in this way- arrange in the center of plate  a layer of lentils, then a layer of carrot sticks, then beet sticks, then mango cubes,top with olive oil dressing and repeat in 3 more plates,serve as an appetizer with a glass of chilled Friuli Grave Doc

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

The excitement of summer is almost gone for most of us..with about a month to go..but here in Italy the excitement of summer has been re-ignited with the anticipation of the summer’s biggest crescendo.. August the 15th. A holiday that dates back to the Ancient Romans.

August the 15th reminds us that summer is almost gone and this is her last hurrah!! to celebrate the brilliance of the sun..the food.the sea, the beach ,the carefree relaxed feeling..

Today starts the anticipation with just a week to go..the beach has become one big block party..children running all over..people congregating in small groups everywhere on the beaach, taking a passeggiata from one beach to the next while taking in the fresh sea air and meeting friends along the way… talking, laughing,sharing recipes, making plans for the 15th..smiles abound everywhere..it is as almost as if Christmas is coming in the  Summer..well of course watermelon has replaced panettone (at least for this for season).

One of our favorite dishes to bring to the beach is Eggplant Parmigiano. It travels well, we can leave it in the glass dish it is baked in, slice it before taking it to the beach. Bring some paper plates, napkins, plastic forks, one spatula. And no need to worry about refrigerating leftovers..there are never any leftovers.. Slice up a watermelon for dessert, a bottle of mineral water and you have a great meal

Eggplant Parmigiano

2 lbs fresh eggplant-cleaned, sliced

1 lb scamorza cheese

1 lb red ripe plum tomatoes

3 leaves fresh basil

2 cloves garlic

1 fresh carrot, cleaned,peeled, cut in two

1/4 cup parmigiano-reggiano cheese

1 slice fresh onion

4 tablespoons extra virgin olive oil

Filet fresh tomatoes. In saute pan, place 3 tblsps olive oil,  whole garlic cloves, slice fresh onion. Saute for 2 minutes, place in tomato pieces, carrot pieces let simmer for 20 minutes.

In glass baking dish, layer, eggplant slices with tomato sauce, sliced scamorza cheese, sprinkle of parmigiano cheese. Top with scamorza cheese and grated parmigiana reggiano cheese and a sprinkle of breadcrumbs,. Bake in preheated oven for 40 minutes or until tender. Remove from oven, when cool, slice, and it is ready to go-wherever your lunch will be.

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

 copyright 2010 Maria Liberati

“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)

Parsley is the herb in fashion as it seems everyone is using it on everything..it is at its’ freshest now and most flavorful but where once we were using fresh rosemary it is now fresh parsley…

My morning today was pretty uneventful in this resort on the Adriatic coast..filled with fresh sea air,the sun providing her warm summer rays..On my stop at the local farm market after weighing my zucchini and eggplant, the woman at the counter told me (in Italian but I have translated here)  “parsley is like a perfect friend it makes room for all the other flavors..and rosemary ..is like a bully..crowding out some flavors.so if I want to get the full flavor of all these local veggies and just enhance them I should use fresh parsley when roasting..Rosemary is best to use in the winter when the freshness of the flavors of the veggies are not so intense..

Parsley has now become my best friend..if you take a bunch home from the market place it in a glass vase filled with water and change the water everyday..

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

Visit OpenSky

Sept 9-12 see you at Hudson Valley Wine Fest in Rhinebeck, NY. For more info email info@marialiberati.com

Oct 29-30 see you at Philadelphia Gourmet Food & Wine Show, Valley Forge Convention Center, For more info email: info@marialiberati.com

copyright 2010 Maria Liberati

After a colazione of a buon cappuccino and a cornetto, a walk surrounded by the  sea air, the sun, and a fresh August breeze is the perfect wake up for me. But preparing lunch takes up most of my morning and keeps me entertained in the morning..from a trip to the ‘forno’ (baker) for fresh focaccia and just baked biscotti for dessert….a trip to the cheese store  for locally produced Pecorino and lastly a trip to the local fruit and vegetable vendor for locally grown fresh veggies, locally grown tomatoes from Francavilla al Mare, fresh zucchini and eggplant and ‘odori’ (aromas) –basil, parsley, celery.

My bags were overflowing with so many aromas I couldn’t concentrate on my walk home with all the scents practically dancing around my head..a 20 minute walk home turned into a 60 minute one..but that was fine I had my the fresh scents to keep me company.

Today’s lunch was a mix of the fresh flavors I brought home..a ratatouille of fresh eggplant, zucchini, tomatoes with shaved pecorino cheese on top of focaccia bread..

Ratatouille

1 fresh eggplant

1 fresh zucchini

3 cloves garlic

1 slice fresh onion

3 red, ripe ,plum tomatoes

3 tablespoons of extra virgin olive oil

pinch of salt to taste

Clean eggplant and cut into cubes,clean zucchini and slice. Clean tomatoes, and filet. Place olive oil in saute pan, place in whole garlic, onion slice, saute for 30 seconds. Place in zucchini, eggplant, tomatoes, freshly chopped parsley. Cover, stir with wooden spoon every 5minutes. Cook for 30 minutes. Cut focaccia bread into serving sizes top with ratatouille and shave pecorino cheese or parmigiana-reggiano cheese on top.Serve with a chilled white wine.

For more recipes and stories of travels in Italy get your copy of The Basic Art of Holidays & Special Occasions-2nd edition (winner of the Best Italian Cuisine Book in the USA

Visit OpenSky

Be a Guest writer and Share the Joy