Love hearing your heart warming stories of food and cooking Italian  with The Basic Art of Italian Cooking! Here is a story from one of our readers. And if you have a story to share with our The Basic Art of Italian Cooking readers…. love to hear it…. Send your story (500words of less) to info@marialiberati.com.

This story comes form Anna M. Aquino (www.annamaquino.com) Thanks Anna!

Guest Post by Anna M. Aquino

I still remember the scene. My husband and I were newly married and I was trying to be a good wife by cooking what I thought would be a good meal. We were renting the back end of a house in downtown Pittsburgh, Pa. at the time and the floorboards of my kitchen were warped and uneven. The smell of bean soup flavored with a ham hock and corn bread had been a cultural staple of my childhood. I grew up with foods like mashed potato candy and corned beef and cabbage. I knew what was the American version of  spaghetti, but that is as far as my Italian cooking went. Culturally I come from the most politically correct term of Appalachian, but with loving humor I say I’m an Ohio Redneck.

(photo of Pietra Fietta from examiner.com)

“What is that?” I could tell my husband was forcing a smile. It was a look that was painted on with humor and obligation. My husbands’ family immigrated from a small village called Pietra Fietta Cosenza Italy in the 50’s. While he has never set foot in his motherland he grew up in an oasis of Italian culture and life. He didn’t speak English until he went to school. He had no need to.

He tried the meal, and if I remember correctly with a slight gagging reflex he managed to consume a bowl. I realized that night I would have to learn to cook Italian.

As an outsider looking into my mother-in-law’s kitchen it can be a bit overwhelming. Italians celebrate food like one would examine a fine piece of art. My mother-in-law is a Rembrandt in the kitchen. When you ask her how to cook something she’ll tell you by memory. There are  no exact measurements and it’s done all to taste. She wields her wooden spoon like a paint brush wafting homegrown ingredients out of my father-in-law’s back yard garden teasing the palate. Mouthwatering dishes, that until I married my husband, I had never heard of: Vitello, gnocchi, homemade tiramisu and melanzana. The women come together for weeks before the holidays to make Turdilli,a traditional sweet from Cosenza… They still cure their own capicollo, prosciutto, and make their own sausages. It’s as if they have an internal scale in their mind and it isn’t okay to leave their home unless you have tasted everything. Family meals are seas of faces, copious amounts of wine, and people shouting Mangia Mangia !

I’ve been trying my Italian wings now for 12 years. I’ve learned the family secret to the sauce, but don?t ask me what it is because I can?t tell you. My cooking still  isn’t as good as my mother-in-law’s but I’m working on it, and I understand my husbands need to have some kind of pasta on Sundays. I still make my Ohio foods, and my husband has learned to tolerate them. My tour through Italian cooking has been a journey but like any good wine, and it just keeps getting better!

Turdilli

1 cup of olllive oil

1 cup of white Vermouth

1 cup sugar

2 cups flour

honey

peanut oil for frying

Heat olive oil and vermouth in a pan till just before boiling. Place sugar in a bowl. Pour hot olive oil mixture into bowl and stir until sugar melts. Add in sifted flour, about 1/4 cup at a time. Stirring after each addition. Mix dough until soft, but lucid. Place on a floured wooden board and work the dough till not sticky. Cut dough into pieces that are 1-1/2 inches in diameter and 1 inch long. Dust pieces with flour and press each piece with a fork. Cover pieces with towel, let stand for 30 minutes. Heat oil in frying pan, enough oil to cover pan and about 2 inches high. Fry till golden, dough will puff up when fried, remove and place on towel paper. When cool, heat honey in saucepan, place in cooled turdilli, toss gently and coat with honey. Place on parchment paper on serving plate, decorate with colored sprinkles.

*December 10th 1:30-2:45  Holiday Entertaining and Holiday Book signing at Wendell August, Exton, Pa Join me for a book signing, sampling from the Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition. For more info email: events@marialiberati.com

*Join me in Italy for an all inclusive luxury cruise to Italy and the Mediterranean where everything is all inclusive. A few spots are open, Makes a wonderful Holiday gift! Call Julie at Rosenbluth Vacations at 1-800-257-8279

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

“Non si puo non mangiare, non si puo non amare”

One cannot live without food or love…

Ohh the necessities of life…food and love…

Torta Sbrisolana di Mantua (Crumbly Cake from Mantova)

excerpted from The Basic Art of Italian Cooking:DaVinci Style

excerpted from The Basic Art of Italian Cooking: DaVinci Style

1 ½ cups(300)gr cornmeal flour

½ cup(100 gr) white flour

1 cup (200 gr) chopped almonds

¾ cup (150 gr) butter

2 egg yolks

½ cup (100 gr) sugar

grated zest of 1 lemon

1 tsp (95 gr) pure vanilla

Confectioner’s Sugar for topping

In a bowl place flours, egg yolks, lemon zest,softened butter. Vanilla. Blend the dough till it is well blended but crumbly. Crumble or sprinkle the crumbly batter into a buttered cake pan and bake in oven preheated to 350F (180C) for 1 hour. Remove from oven and cool before removing from pan. Dust with powdered sugar before serving.

**Join me on May 3 2012 in Venice Italy for an all inclusive luxury cruise to Italy and the Mediterranean, it is a trip of a lifetime, truly a luxury cruise but an all inclusive one too. A few places left, call Julie at Rosenbluth Vacations at 1-800-257-8279

Another Thanksgiving , another day to give thanks and  remember the  simple things that we probably take for granted.. ..if you can celebrate the Holiday in anyway then you should give thanks…

Food doesn’t make the Holiday, it’s the company you share it with…can turn a plain meal into a festive one…And if you don’t like turkey create your own menu..opt for something special or something that makes you feel special..your favorite dish….as simple or as elegant as can be..but let it be your choice! Some people look for an online culinary arts school when they love cooking

My Black Friday gift to all subscribers of the BLOG is a free Holiday mini-booklet.  An excerpted booklet from The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition- the book that was selected as a Gourmand World Cookbook Award Winner. The book is filled with warm holiday stories ,recipes and tips..This offer is valid for November 25th for 24 hours (12AM to 12PM) only and is a special offer for subscribers to this BLOG only..  If you are not a subscriber just subscribe before you order. To get your free copy,send an email to:
info@marialiberati.com place FREE HOLIDAY BOOKLET in subject and you will get an ebooklet ready to download.

Join Me in Italy on May 3, 2012 for an all inclusive luxury cruise to Italy and the Mediterranean. 10 days of all out luxury with everything included! Makes a great gift for that special someone! Only a few spots left, call  Julie Steinberg at Rosenbluth Vacations at 1-800-257-8279

Here’s Wishing a Happy day to give Thanks to all!!

Happy Thanksgiving

I have been receiving requests from the media asking for recipes that are unique for Thanksgiving dinner. This  dessert that comes form Siena, Italy, is an interesting cross between a rice pudding and a cake. It’s not your typical Thanksgiving day dessert but one that will make it a memorable one and this will bring Siena, Italy close to your dinner table for one day…

And if you love to cook here is a resource for finding cooking classes

Torta Alla Senese (Siena Style Cake)

excerpted 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) pinoli 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, pinoli 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.

For more great recipes get your copy of

The Basic Art of Italian Cooking: DaVinci  Style

Join me in Italy on May 3, 2012 for an exicting all inclusive luxury cruise to Italy and the Mediterranean. A few spots remaining, this is a once in a lifetime opportunity to expereince the delights of the Mediterranean, including to onboard culinary events and visits to vineyards as wel as other excitign excursions. Call Julie at Rosenbluth Vacations at 1-800-257-8279 to reserve your spot now! Hope to see you there!!

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

To quote Cezanne. “ I will astonish Paris with an apple”

and  recently I left Rome asotnished with  apples..

I was pulled out of line by a a security agent when leaving from Leonardo DaVinci International Airport ( Rome)..the culprit..a jar of homemade apple butter stashed in my carry on for on the plane snacking with crackers. I couldn’t figure out why I was being searched, interrogated, pulled out of line…ahh!! …until it was all over..when I asked why ..a small homemade jar of apple butter was held up by the customs agent.

Apple Butter is one of those foods that is still not possible to find in Italy and I do miss it so when there… though I set out to make it and preserve some jars to leave and one to take back ..an apple orchard filled with apples at our country farm..delicious, organic, pesticide free apples..just in time apple season had just begun..

Apple butter pairs well with a touch of mascarpone cheese on a slice of freshly baked crusty bread from the local forno in the morning for a true country farm breakfast…

Apple Butter

*7 cups of homemade applesauce (if you really must use store bought but homemade is best)

*2 cups of apple cider

*1 tsp cinnamon

½ tsp ground cloves

½ tsp allspice

Optional: 1 ½ cups honey

You need a slow cooker or crockpot for this. Mix all the ingredients and place in the slow cooker, cover and let cook on low heat for 14 hours or until the mixture is a deep brown color. While the mixture is hot, place into 4 pint sized jars that are hot as well. Place ina hot water bath. Once the water begins to boil after adding in the jars ,time for 10 minutes and remove jars. Cool jars upside down

t http://www.24-7pressrelease.com/press-release-service/235980

See you at the Utah Humanities festival on October 2nd in Salt Lake City Utah

Join me in Italy in May 2012 on my all inclusive   luxury Mediterranean cruise

At WTMJ Studios Milwaukee Wisconsin

At WTMJ TV Studios, Milwaukee with Marie Lieber, in  charge of Cucina Showcase and my right hand assistant while at Festa, she  was responsible for making all (including mine) Cucina events a success!

If you thought I was AWOL….since many of you have been wondering why you have not received a new blog post for a week you are absolutely right!!  I was invited  to be one of the guest Celebrity Chefs along with Nick Stellino and Buddy Vilastro at Festa Italiana in Milwaukee Wisconsin..most of you probably  don’t know  that Festa Italiana in Milwaukee Wisconsin is the biggest Italian Festival in the USA ..and ohhh what a Festa it is!!  From the beautiful setting along Lake Michigan to the great music and the food and the spectacular old style fireworks..it is just one unforgettable event..and I  was so honored to be a part of it!

And did I mention that most of the people helping out behind the scenes to make Festa run smoothly are all volunteers! they work many hours before the event  and then when the actual event happens they work non stop for the 4 days of the event to make sure the event runs smoothly…the secret ingredient to the success and the excitement of the Festa is not the food or the events but the volunteers behind the scenes who run this Festa with true passion..like the best Italian things! The yare passionate about their Festa and well they should be!

And they also have a passion for showing off their beautiful city..from Lake Michigan to the beaches and the Marina and the Milwaukee Arts Center….not to mention the spectacular restaurants!!  So many came to my book signing after to say HI! from all over the US> If you have any photos of Festa email so we can put them up on my facebook event page.  Email  to: events@marialiberati.com

Both Milwaukee and its’ Festa Italiana are truly 2  little known gems. For all of you that saw my  TV appearance there (promoting Festa)  on the morning TV  show on WTMJ  (the Milwaukee NBC affiliate) and asked for the recipe here it is. Here’s a clip from the TV appearance

http://www.todaystmj4.com/multimedia/videos/?bctid=1073291883001

Here  is a link to the Milwaukee Journal Sentinel Celebrity Chat article:

http://www.jsonline.com/features/food/125779703.html

Farfalle Pasta with Ricotta

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

(from the Gourmand World Cookbook Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

1 pound farfalle pasta

4 tablespoons olive oil

1 small finely chopped onion

½ cup dry white wine

8 ounces fresh spinach chopped

½ cup ricotta

2 tblsps cream

pinch salt and pepper

1 tblsp chopped parsley

2 fresh basil leaves

1 tsp dried oregano

pinch nutmeg

3 tsps coarse salt

4 tablespoons Parmigiana-Reggiano

Place olive oil in saute pan and heat. Place in chopped onion, saute onion till just golden. Add in white wine and let liquid evaporate for 1 minute. Add in spinach and ricotta, mash ricotta with fork. Add in cream, salt and pepper to taste. Let cook for 10 minutes, stirring frequently.

Boil water for pasta, boil, add in salt. Cook pasta till al dente. Drain. Add into cream sauce, remove from heat and add in basil, parsley, oregano, nutmeg. Toss gently and serve topped tih freshly grated parmigiana reggiano cheese.

Editor: Lisa  Zatulovsky

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

Romantic emeralds, flashy rubies and elegant diamonds sparkled in the light on the stage of the Teatro Alla Scala during a three-week engagement of the ballet Jewels. Milan’s La Scala Ballet recently performed multiple performances of George Balanchine’s acclaimed Jewels this May. Balanchine captures the beauty of “Emeralds,” “Rubies,” and “Diamonds,” translating them into distinctive ballet sequences. The grandeur of the theatre framing the dancers of La Scala enhances the opulence of this dazzling ballet, like a menagerie of rare gems in a jewelry box, garnished with bracelets, necklaces and rings. Deep scarlet seats emblazoned with gold and delicate crystal chandeliers, paired with exquisite dancing are all ingredients for a magical recipe.

As the lights dim and the composer carefully waves his baton for “Emeralds”, dancers in deep-green velvet bodices with lithe tulle skirts adorned with emerald accents and magnificent jeweled crowns decorate the stage. A dreamy melody by Gabriel Faure brings the dancers to life, harmoniously chaining the movements together like the links of a delicate gold bracelet.

As the curtains re-open, the next section, “Rubies,” is introduced. Igor Stravinsky’s staccato, alluring and jazzy score starkly contrasts with the previous movement. Dancers in short red costumes with encrusted scarlet stones ooze sensuous appeal. Extreme extensions, angular movements and dazzling turns are front and center in this playful sequence. Like a bold-statement necklace with layers of rubies set in gold, this section demands attention.

The last section begins, presenting “Diamonds,” the culmination of Jewels. Paying homage to the great Russian composer Tchaikovsky, Balanchine creates a magnificent and sophisticated conclusion. Corps dancers in mid-length white tulle tutus ornament the stage like a set of small diamonds decorating a silver engagement ring. As the leading couple starts to dance, a princely cavalier presents a majestic, long-limbed ballerina looking as though she were the central princess cut diamond of the engagement ring.

For an appetizer, inspired by ‘Jewels’ start with Bruschetta al Pesto. Reminiscent of the ballet’s green color, the understated deep emerald pesto sauce made with garlic, basil, olive oil and pine nuts, brushed onto a thin slice of crusty bread is an ideal antipasto.

Let your main course take a front and center role much like Rubies by presenting a show stopping Lasagna . Bold and hearty, Lasagna made with layers of tomato sauce, beef, al dente Lasagna sheets and creamy ricotta, shredded mozzarella and Parmigiano-Reggiano will demand your attention with every bight.

For the grand finale of your meal, finish off with a sparkling Italian dessert white wine, suggestive of the cold finesse of a clear-cut diamond. For one last ovation, make your meal sparkle like a radiant diamond by enjoying sips of the sweet notes of Moscato d’Asti, as the last traces of radiance catch the light before the curtain closes one last time.

For recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Ju;y 21- 24, Festa Italiana- the USA’s largest Italian Festival in Milwaukee Wisconsin- See you there at Cucina Showcase. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage events every day and book signings by Maria Liberati throughout. For more info email: Info@marialiberati.com

July 29=31 Gourmet Food and Wine Show, Bally’s Atlantic City, Maria Liberati will be doing on stage cooking demos and book signings

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

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

An Italian Frittata is one of the most versatile  dishes that I can think of. And in the summertime, it can be ohh so refreshing with a touch of fresh mint. For a quick casual lunch for a picnic or on the beach..but a frittata is not just an omelet! It can be lunch or dinner with a glass of chilled, light dry white wine, or  cut into smaller wedges or squares for an appetizer or snack. But I love being able to make the night before and quickly wrap this up in the morning before heading to the beach here in Italy..the protein gives you a lot of energy and the fresh mint…it is a way to chill down on a sunny day at the beach.

Once cooked cool, and wrap cut slices in parchment paper to take with you and enjoy. A mint frittata is proof of the beauty and art of simplicity..no more than 4 ingredients to make this luscious, healthy meal..

Mint Frittata (Frittata con Mentuccia)

(for 2)

2 whole eggs

1/2 tablespoon olive oil

2 tsps chopped fresh mint

pinch of salt and pepper to taste

Heat oil in round frying pan. Break eggs into a bowl and whip with wire whisk till foamy. Add in chopped fresh mint and pinch of salt. Pour into pan with oil,distribute evenly into pan. When top is firm, not watery, flip onto a dish, then flip uncooked side back into pan until firm and cooked, not watery.

Place on round dish and cover, cool in refrigerator for approx 30 minutes. When cool, cut into wedges and wrap in wax or parchment paper, take with you. Don’t forget the napkins!

July 21-25-look forward to seeing you at Festa Italiana in Milwaukee Wisconsin. I will be on stage doing cooking demos and book signings thorughotu the event at the Cucina Showcase. For more info on the event and/or sponsoring The Basic Art of Italian Cooking booth email:info@marialiberati.com

For more great recipes, get your copy of the upcoming release before it is released in Oct 2011 book The Basic Art of Italian Cooking:DaVinci Style

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

Editor:  Karissa Martin

It’s summer―the time of relaxing, taking vacations and having fun. Something that might just make it even better is food. I am anticipating my travel shortly, to the Midwest for my appearances at Festa Italiana in Milwaukee Wisconsin and some TV appearances there. It is a part of the US that I have only visited a few times, and have begun researching for one of the most important parts of my travels-where to eat! If you’re traveling or native to the Midwest United States, here are a few restaurants to sniff out. So pull out your suitcases and don’t forget your knife ,forks and a napkin or two. Let me know if you have any other suggestions or favorite restaurants in this part of the US.

Less than twenty miles from Minneapolis, Min., is a lakeside city called White Bear Lake. While vacationing with the kids, Donatelli’s, a kid-friendly restaurant with homemade Italian food, may just be the place to make everyone’s Italian taste buds happy. This casual restaurant includes a traditional menu along with a carry-out “family plan” option if you want to eat in the comfort of your hotel room, including garlic bread, salad, pasta and ice cream. If you’re looking for an evening out, you may want to try the customer favorite, baked mostaccioli, featured on Guy Fieri’s Food Network Show, Diners, Drive-ins and Dives.

Vivace Contemporary Italian Restaurant makes its home in the Old Market of Omaha, Neb. It was voted one of Omaha’s top Italian restaurants of 2011. With its rustic, yet elegant feel, Vivace, meaning “lively,” offers a broad menu including tapas, pizzas, salads, sandwiches, design your own house made pasta, meaty entrees, a kids’ menu (including a cheeseburger for those picky eaters), and a gluten-free menu. The chefs use only trans fat free oils. They have about 200 types of wines to choose from while eating in the dining area or the private party room that seats up to 32 people.

If you’re vacationing in the Windy City and looking for a variety of tastes, you may want to look up Quartino Ristorante. With its tapas style service, you can eat and drink as much or as little from the extensive food and wine menu as you choose, including over 20 types of pizzas and more than 60 wine selections. This Chicago restaurant even includes a gluten-free menu for those who need it. If you want a little privacy from the noisy common area of the restaurant for your family and friends, you can opt for the private dining area which will accommodate 10 to 250 guests.

Enjoy the city view of Cincinnati, Ohio, at Primavista, voted the city’s “Best Italian” restaurant for seven years. Dig into Chef Christopher Prince’s nightly specials or choose from their extensive menu with food from various regions of Italy, including a vegetarian and vegan menu. They have a long list of wines including red wines, white wines, sparkling and dessert wines, and special selections. Groups of 10 to 50 people can be accommodated in the private dining area which still has the same view of the city as the main dining area.

July 21-24- Festa Italiana, Milwaukee Wisconsin, The Basic Art of Italian Cooking by Maria Liberati tm wil be doing on stage appearances at the Cucina Showcase throughout the event along with Nick Stellino

July 29-31 Gourmet Food & Wine Show, Bally’s Atlantic City, The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage cooking demos and book signings throughout.

Get yoru copy fo the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..this book was selected as Best Italian cuisine book in the USA