The Basic Art of Italian Cooking June/July 2009

May 28th 2009 by Maria Liberati

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trademark of Art of Living, PrimaMedia,Inc.

June/July 2009 issue

CONTENTS

Quote of the Month

Editorial

100 Mile Pizza

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Chef Michael Moran

The Basic Art of Italian Cooking School in Italy Events

Upcoming Happenings & Events

La Cucina Italiana Magazine Recipe Contest

Featured Products

QUOTE OF THE MONTH

” Cooking is one of the simplest and most gratifying of the arts but to cook well one must love and respect food”
Craig Claiborne

EDITORIAL

Summer is here, although it officially begins in late June. Pizza makes a great dish anytime of the year but especially fits in with those hazy, lazy days of summer. I love the article on the 100 mile pizza showing how you can make a pizza that respects the environment! The Basic Art of Italian Cooking school has been traveling all over the US and a special thank you to all those who have come out to master The Basic Art of Italian Cooking by Maria Liberati tm cooking method. You see why the method has been trademarked. A Happy Father’s Day and Fourth of July to our readers as well! Many more cooking events are coming so see list of events at end of newsletter. Don’t forget you can also catch up with more recipes and articles at http://twitter.com/marialiberati and http://mariaandco.blogspot.com

As always, we at The Basic Art of Italian Cooking^TM by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

The 100 Mile Pizza

Editor: Erin Kuhns

During any given season, most of us can saunter into our local grocery store and find strawberries, tomatoes, celery and fresh herbs. It’s easy to take it for granted that we can get our hands on most types of produce at any time of the year. And yet nothing beats the way you shudder with delight after taking a bite out of a freshly picked locally-grown tomato. In fact, it is often a stark reminder of how bland and cardboard-like “fresh” produce can be during off-season.

With growing concern for the environment and for our own health, there is one concept that is gaining popularity all over the globe: The 100-Mile Diet. Alisa Smith and J.B. MacKinnon spent one year eating only food that was produced within a 100-mile radius of their home in Vancouver, British Columbia, Canada. This is not an easy task. However the idea of eating food that is fresh, local and has not spent countless hours travelling hundreds or thousands of miles in trains, trucks, planes or boats, has been catching on worldwide.

On the surface, eating a 100-mile diet seems somewhat easy to do, but depending on where in the world you live, it can be quite challenging to get your hands on certain ingredients. With some digging and asking questions around the neighbourhood, you will be surprised what you can find.

Take one popular food: Pizza. Any pizzeria in the vicinity has probably ordered flour from wheat grown in an area likely many hundreds of miles away. The oil used in their dough is also likely from afar-most likely a different country; perhaps from the other side of the globe.

Tomatoes are a commonly imported vegetable in many countries during the off-season-especially canned tomatoes. Herbs, garlic, salt and spices are all very likely to be from some far away land as well. Ask any chef where they get their garlic from and they might be able to tell you which distributor delivered it, but that’s about it.

Cheese is one of those little treasures to be appreciated wherever you go, especially when it’s local. A little internet search and chatting it up with members of your community can lead you to the best local places to find fresh and aged cheeses of all varieties. Your local farmer’s market is always a good place to start. But beware-not all farmer’s markets offer only local ingredients, so when in doubt, be sure to ask.

Do you want to build a pizza of only ingredients from within 100 miles of your home? Forming a relationship with local farmers and producers in your area is also a key element to getting your hands on some local grub. Buying your tomatoes and cucumbers from the eccentric lady with the oversized straw hat is far more interesting than picking them up and dropping them into your cart, wouldn’t you say?

Depending on the season and location, a 100-mile pizza would look very different. Using the examples of 4 major cities in the world, here are some unique ideas for building 100-mile spring pizzas:

New York: Finding flour that has been grown and ground within 100 miles of NYC is not impossible, but will take some decent detective work. However, creativity abounds when making pizza. Consider a base made of local eggs. Using an oven-friendly frying pan, simply cook up a few whisked eggs like you would an omelette, only keep the base flat. Once it is well cooked, top the egg base with a generous helping of caramelized onions blended with some dried or fresh Italian herbs (locally produced, of course). Top with some sautéed fiddleheads, locally-made sausage, spinach and some locally-made cheese. Don’t feel the need to stick to mozzarella-see what’s available in your area and pick 2 or 3 cheeses to add to your creation!

Vancouver: It is possible to find locally grown wheat in temperate British Columbia. But since olive oil is shipped in from much farther away than 100 miles, alternatives must be found. Almond oil or walnut oil could work in small quantities, and for a treat, try using some locally churned butter. Toppings could include: mushrooms, spinach, garlic chives, parsley, jumbo prawns, local sausages, and dried garlic. Again, be absolutely creative with your cheeses. See what is offered nearby and use what is available.

London: Again, what grows in the UK and a small bit of detective work will yield some locally produced flour for a base. Topped with some broccoli, asparagus, locally-produced lamb sausage, oyster mushrooms, and cherry tomatoes, you will have a hard time eating run-of-the-mill pizza again!

Florence: How about a pesto sauce with some locally raised chicken, some olives and a blend of local artisan cheese, for an unforgettable pizza your friends will be begging you to make again?

There is no hard-and-fast rule for the 100-mile diet, except to find food that has not come from the other side of the continent. 100 miles is merely a guideline and it makes a point. Any kind of locally-produced food-even if it’s 150 miles from your home-is always better than the mass-produced generic stuff you’ll find that has been flown in from who-knows-where. So make your friends some fun spring pizzas and impress them with your creativity and fresh ingredients. You might never go back to the old way of eating pizza again.

For more information about locally-produced food in these cities, check out:

New York – http://www.localfork.com/locavoreguidenyc.aspx

Vancouver – http://www.getlocalbc.org/en/

London – http://www.lfm.org.uk/

Florence – http://goitaly.about.com/od/florenceitaly/ss/florence_walk_3.htm

To read more about pizza go to http://marialiberati.com/blog2/?p=582

FEATURED RECIPE

Pizza Margherita

Pizza dough (recipe follows)

Ingredients:

2 Tbs. extra virgin olive oil

1/2 lb. tomatoes, crushed

1/2 tsp. salt

6 oz. fresh mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

Baking Instructions:

1. Let olive oil, tomatoes, and salt marinate in bowl while making the dough.

2. Flatten dough out with hands and lightly rub with some olive oil. Remember to flatten the dough evenly and thinly to ensure it will rise appropriately

3. Turn the edges of the dough up slightly and top with tomatoes and mozzarella, then sprinkle some olive oil on top.

4. Preheat oven to 450F and bake on pizza stone (clay stone) for about 15 minutes or until crust is golden brown and cheese is bubbly.

5. Top pizza with basil leaves after removing it from the oven.

6. Allow pizza to cool, then cut into slices and enjoy!

Dough Recipe

Ingredients:

1 tablespoon active dry yeast

1 1/4 cups warm water (be sure that the water is warm- not hot or cold)

1 teaspoon salt

pinch of sugar

2 cups of flour

2 tablespoons of extra virgin olive oil, divided

Baking Instructions:

1. Dissolve the yeast in the warm water. (For this recipe, Maria suggests that you add more water than the amount listed on the yeast package.) Add salt and a pinch of sugar and mix lightly with your fingers.

2. Make a “well” in the center of the flour. Pour yeast mixture and 1 tablespoon of the olive oil into the middle of the flour. Pull a small amount of flour at a time into the center of the bowl and mix it into the liquid with your hands.

3. As you knead the dough, you may need to add a small amount of warm water to it, so keep some close by. Work the dough well with your hands, pushing and turning it until it becomes a firm ball and all of the flour is absorbed. It should be sticky and similar to elastic in texture.

4. Dust a large mixing bowl with flour and place dough in the bowl. Set aside in a warm place and allow the dough to rise for two hours or until it has doubled in size. Punch down the dough and divide into four equal pieces. Form each piece in to a disc shaped round and place on a pizza sheet. Allow to rise a second time until each disc has doubled in size.

5. When the discs have doubled in size, punch down the one you will be using and shape it to cover a round baking sheet. (Wrap the others tightly with plastic wrap and refrigerate for about 2 hours. Add toppings and bake at 475° for 10-12 minutes.

MENU OF THE MONTH

Appetizer: Cornetti di Prosciutto con Noce (Stuffed Ham Cones with Nuts)

First Course: Pizza Margherita

Second Course: Salad with walnuts, arugula, thinly sliced pears

Dessert: Fresh Fruit Macedonia

Aperitif: Fragole con Balsamico (see recipe: http://marialiberati.com/blog2/?p=658)

All recipes can be found in The Basic Art of Italian Cooking^TM or at www.marialiberati.com

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc. By emailing them to us you automatically authorize us permission to use in any publications.

WHAT’S IN YOUR FRIDGE?

CELEBRITY Q&A

This month, Chef-Instructor Michael Moran of Florida International University

gives us a peek inside his fridge

Maria: What is in your refrigerator now?
Michael: Pineapple, strawberries, watermelon, lettuce, Portobello mushrooms, A bone in beef tenderloin, snapper filet, some beef stew and chicken stir fry.

ML: What types of food do you like to keep on hand in your refrigerator?
MM: Lots of fresh vegetables especially in summer including asparagus, mushrooms, a variety of fruits including mangos lemons and limes.

ML: What are your favorite foods?
MM: I love fresh fish, light pastas and composed salads. Grilled lamb. And anything long and slow cooked.

ML: Do you stick to a special eating regimen?
MM: I eat carefully and often to keep my body running efficiently.

ML: What foods do you like to indulge in?
MM: I love homemade pasta and pizza.

ML: Is the kitchen an important part of your house?
MM: It is the “Heart of my House”

ML: Do you cook and/or enjoy cooking?
MM: Cooking is my passion and my life’s work I do not enjoy it I LOVE it.

ML: Do you share your fridge with anyone?
MM: My beautiful wife Elaina and my 2 sons David and Dylan.

ML: What are your favorite things to cook? (If you have one- feel free to share your favorite recipe with us- not mandatory)
MM: Grilled grouper with Mango salsa.

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?
MM: My Father taught me to look for the best ingredients and the Joy of sharing at the table.

ML: In your dream dinner party who would you like to invite to your home for a dinner party? (can be someone dead or alive, in the past or present)
MM: Winston Churchill, Ben Franklin, Julia Child and Giuliani Bugialli.

ML: What would you serve or what would be on the menu?
MM: Fresh seafood Lasagna, Chopped salad with pecorino Romano, Roasted saddle of lamb with truffle sauce, for dessert Ricotta Cheesecake and berries with zabaglione.

Cooking School in Italy Events

(for more info go to

http://www.marialiberati.com/blog2/?page_id=542

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before July 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

Upcoming Happenings & Events

Regal Springs Tilapia-Calling all economical cooks. Regal Springs Tilapia is hosting a competition for an economical cook t ocome up with creative yet economical recipes. Some Cash Prizes!For all details go to www.regalsprings.com

Mambo Sprouts is hosting a contest for healthy recipes for details go to

www.mambosprouts.com/events/recipecontest09.

June 2nd, Kenilworth Library, Kenilworth, NJ 7PM cooking on a budget with The Basic Art of Italian Cooking

June 4th- The Basic Art of Italian Cooking School with Maria Liberati- How to make a Tuscan Picnic at Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, Phila, Pa 19195 215-925-0950 To register call Temple Univ. continuing education at 215-204-6946. Includes 4 course sample of authentic Tuscan picnic $55 www.temple.edu/tucc

June 6th- Horsham Day-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park 1-3 PM

June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com

June 15th- Book signing and Cooking on A Budget with The Basic Art of Italian Cooking. Demo of how to cook on a budget with recipes from the bestselling book, samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ

July 18th- The Basic Art of Italian Cooking School at Whole Foods Market, Falls Church Virginia-Cooking up a Tuscan Picnic

October 5th- Horsham Township Library, 435 Babylon Rd, Horsham Pa 19044 215-443-2009

October 20th- Lower Southampton Twp. Library -an evening with The Basic Art of Italian Cooking and book signing. Includes cooking demo.

  SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July & August. Send us your best recipe and you could win a subscription to La Cucina Italiana Magazine-each issue filled with recipes from Italy but in English.

Qualifications & Rules: Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables, herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living, PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

Deadline: recipes must be postmarked or emailed no later than June 1^st 2009. Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winner must correspond with :La Cucina Italiana Magazine if any delays In receiving subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:
Recipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438

Recipe must be legible or will be automatically eliminated if not legible

BUONA FORTUNA ( Good Luck!)

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking^TM makes a terrific gift, any time of year.

The Basic Art of Italian Cooking^TM is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com

or http://stores.lulu.com/marialiberati

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always includes a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com to order yours now. Free samples provided with every order.

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*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: advertising@marialiberati.com

Special Advertising Sections Coming up: Amalfi Coast issue August/September 2009 issue

Put your product in front of 50,000+ subscribers.

*Bloggers: if you love to write about food, style, travel, health, fitness- join our family of bloggers. Email: primamediapublicity@yahoo.com for more information.

*College Students: Are you looking for an internship? Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

Keep up with The Basic Art of Italian Cooking by Maria Liberati tm also at

http://www.marialiberati.com/blog2

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http://mariaandco.blogspot.com

Find recipes and more…

Uncategorized2 Comments

Olive Oil, Etruscans & Romans

February 28th 2009 by Maria Liberati

Editor: Kate Hollinger

Umbrian olives have been known as the best olives in Italy since ancient Roman times. Even today, Umbrian olives are notorious for making olive oil with an amazing potent flavor and digestive qualities and nutritional values to boot. The recipes for olive oil have been passed down through generations of Umbrian farmers, starting with the Romans and Etruscans. The region of Umbria is perched on a pyramid of hills 380 to 600 meters above sea level, which is surrounded by miles of olive groves. These olives come from the slopes of Apennine where the shoots are located, facing west.

Extra virgin olive oil is obtained by chilling the olives that are found in the foothills of Umbria and these are picked annually and entirely by hand. This process, known as pruning, involves the farmer climbing a ladder and picking the olives from the trees, working from the top down. The picking, transportation, washing and milling processes are all done so that they maintain the characteristics of the century-old olive oil.

Olive oil types are distinguished by their acidity level, and they are broken down into four categories. The extra virgin is the highest grade you can find and therefore the most popular, and has an acidity level of less than 1%. Virgin olive oil has a flavor that is more inconspicuous and a higher acidity, usually around 1.5 to 2%. Semi-fine is a blend of the two and has an acidity of 3% per 100 mL of oil. Finally, pure olive oil has a very modest flavor, color, and style and doesn’t overpower your dish.

Extra virgin olive oil, which is most prominent in Umbria, has an intense green color, a soft olive scent, and very rich, full flavors. It is best used for dipping uncooked breads in and flavoring soups, vegetables, salads, meat, and fish. To keep the product at its best, you should store it in a closed container in a cool environment away from direct sunlight. In some parts of Italy farmers even press small amounts of olives for the oil with fresh citrus fruit.

Check out the new Recipes and Articles page with lots more recipes and articles for you. Check back often, we are always updating with more articles. Go to Recipes & Articles

Experience Italy Cooking School & Tour- if you want to see first hand the olive oil making process in Umbria, join me September 23-Oct 6th for a 7 day ,6 night stay at the villa that houses The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy. Join me for a hands on authentic Italian cooking classes, visits to local oilve oil mills and vineyards, local excursions and La Dolce Vita lifestyle at the villa nestled in the hills of Umbria. Participation is limited. Register with deposit by May 1st and receive a $200 discount. Go to Cooking School in Italy for photos, itinerary, prices and more or call Sue at 1-800-581-9020

Thanks to all who have come out to The Basic Art of Italian Cooking by Maria Liberati tm Cooking School programs at Whole Foods Markets in your area for the month of Febraury. If there is a Whole Foods Market in your area, ask for the next The Basic Art of Italian Cooking by Maria Liberati tm Cooking School Program and book signings. Go to http://www.marialiberati.com for upcoming dates

Mangia Bene, Vivi Bene,

Maria

Caro Diario.(dear diary..), Cooking School in Tuscany, cucina, entertaining, Facts, Features, history of foods, recipes, the Mediterranean diet, Travel & customs, Umbria11 Comments

Feb/March 2009 Newsletter

February 24th 2009 by Maria Liberati

This month’s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with La Cucina Italiana Magazine, Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:

february-march-2009-issue.doc

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

George Bernard Shaw

EDITORIAL

This month has been a busy one San Valentino (Valentine’s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6^th. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights

February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don’t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What’s your best summer recipe??Deadline is June 1^st 2009

Delicious Treats of Venice and Carnevale

http://www.marialiberati.com

Here it is ….Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical ‘cakes’ (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. Fritole, fritoe (different dialect varieties for the Italian frittelle) are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with zabaione, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what grappa is, since this is one of the ingredients.

Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40/42°) and one has better be careful about the quantity one drinks… It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.

So, here it is:

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

So glad Carnevale is here!!…

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking^TM or at http://www.marialiberati.com/

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc. By emailing them to us you automatically authorize us permission to use in any publications.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column “Table Hopping With Rosie” features New Jersey restaurant news and more.

Rosie created Food Bytes®, one of the first ever Internet food discussion forums, and served as editor of Food Bytes’ New Jersey Restaurant News.

Rosie is often asked to judge food contests, teaches cooking classes–and she has been a keynote speaker for organizations for many organizations. She is also a member of the James Beard Foundation and the International Association of Culinary Professionals.

Maria Liberati: What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

Rosie Saferstein: Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we’ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant/tomato sauce to serve over pasta. We keep the usual victuals on hand-fruit, veggies, milk etc. And of course my husband Lowell’s homemade granola.

Lowell’s Best Ever Granola

6 cups oatmeal

1 cup dry milk powder

1 cup sesame seeds

1 cup chopped walnuts

1 cup vegetable oil

1/2 cup Vermont Maple syrup grade B

1 cup raisins or craisins

Directions:

Mix the oatmeal, powder milk, sesame seeds and walnuts in a bowl. Mix together the vegetable oil and maple syrup thoroughly and then add to the dry ingredients. Mix thoroughly so that all the oatmeal is coated with the oil mixture. This is important. Mixing must be extensive so that no oatmeal particles look dry. Cover a tray with parchment paper and spread the mixture onto the paper. Bake in an oven at 250º for 75 minutes stirring several times. Add one cup craisins when removed from the oven. Store in airtight container in refrigerator or freeze.

ML: What are your favorite foods?

RS: My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&m’s together.

ML : Do you stick to a special eating regimen?

RS: As I eat out 3-4 times a week for work, I try to have a healthy light meal when dining at home. When I dine out if there is something unusual on the menu such as horse mackerel or fresh water eels I will order that. So except for eating 3 times daily (sometimes more) I do not have a special eating regimen.

ML: What foods do you like to indulge in?

RS : Any form of foie gras, cheeses, or bone marrow but not together.

ML: Is the kitchen an important part of your house?

RS: My fantasy is to have just a large modern kitchen and a bedroom in my house. Don’t need any other rooms.

ML: Do you cook and/or enjoy cooking?

RS: Yes to both. I cook and used to grow all of my vegetables. Now I enjoy going to the farmer’s market or supermarket to create a meal from whatever strikes my fancy or looks interesting that day.

ML: Do you share your fridge with anyone?

RS: Just my husband.

ML: What are your favorite things to cook?

RS: Cholent

This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW-the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper -whatever you want– can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don’t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours.

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

RS: My dad has influenced my shopping and eating. He was a butcher and taught me how to cut up a chicken. So when whole chickens are ridiculously cheap I buy 10 of them, cut them up, and freeze the parts. And his love for food and being willing to try various cuisines has been passed down to me.

ML: In your dream dinner party whom would you like to invite to your home for a dinner party?

RS: With all the hustle bustle today my family and I never have enough time to spend together although we do get together on the holidays. So I would love to have a “holiday” dinner party weekly with my family.

Additionally, I would have a dinner party with all of my yoga teachers, as they are kind, loving people who are always in the present and mindful of their surroundings. They would be most appreciative and interesting guests who would enjoy all the subtleties of flavors in the food I served.

ML: What would you serve or what would be on the menu?

RS: For my family I would serve a traditional Friday night dinner: chicken soup, brisket, kugel (noodle pudding), any vegetable in season although they love my roasted cauliflower, and mandel bread a k a biscotti and fruit salad for dessert.

RS: Mandel Bread

1 1/4 sticks unsalted butter

1 cup sugar

3 eggs

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

1/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)

1/2 cup or more of crushed nuts-I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.

Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick.

Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.

Take out of oven and slice into about 1/2 pieces. Put back on baking sheet cut side down and bake another 20 minutes till brown. Turn and bake till both sides are brown. Cooking time varies so keep an eye on them.

Directions are not precise but have fun with this recipe. These freeze well if you have any left over.

For my yoga teachers I would make a vegetarian dinner. Perhaps a strawberry soup in the summer or hearty bean and kale soup in the winter; an apple, beet and cabbage salad; vegetable lasagna, or Chinese stir fry with brown rice.

Cooking School in Italy Events

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before May 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

Tea Healthy Tea..a great after dinner drink…

By tea expert- Patricia Bontempo

Did you know the number 2 New Year’s resolution made is to lose weight, get fit, or eat healthier? I even make that resolution every year. When I was younger I usually resolved to lose those dreaded 5 to 10 pounds. But getting older you put things in perspective. It is more important to eat healthier, make better choices and stay physically fit.

To help achieve that goal I have opted to drink more tea. I have always been a tea drinker but now I drink more green, white and oolong teas. It is a very simple change or addition to your daily routine.

Besides that you get a great deal of other health benefits:

- Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.

Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the “free radicals” in the body and prevent them from harming the healthy cells on board.

- Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.

Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).
White tea has more antioxidants than any other tea.
Green tea has more catechin antioxidants than black tea since black tea goes through more processing.
Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

- Oolong tea may prevent the onset of some neuro diseases such as Parkinson’s disease

- Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds

- Tea also aids in depression that it can activate your dopamine happy hormones.

Next month a selection of some of the recent studies that boast health benefits of teas.

Don’t forget to check out the new flavors of teas from Sempre Sapori. Real whole leaf teas, the same teas served at the villa at The Basic Art of Italian Cooking School at tea time. The teas will soon be available online..

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Qualifications & Rules : Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Recipe must be legible or will be automatically elimiinated if not legible

BUONA FORTUNA ( Good Luck!)

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking^TM makes a terrific gift, any time of year.

Get a copy of the bestselling book at http://www.marialiberati.com/

or http://stores.lulu.com/marialiberati

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com/ to order yours now. Free samples provided with every order.

CLASSIFIEDS

*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: advertising@marialiberati.com

Special Advertising Sections Coming up: Mother’s Day (May/June 2009 issue)

Father’s Day (June/July 2009 issue) Put your product in front of 30,000+ subscribers.

*Bloggers: if you love to write about food, style, travel, health, fitness- join our family of bloggers. Email: primamediapublicity@yahoo.com for more information.

*College Students: Are you looking for an internship?Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

Keep up with The Basic Art of Italian Cooking by Maria Liberati tm also at

http://www.marialiberati.com/blog2

http://marialiberati.com/twitter

http://marialiberati.blogster.com

Find recipes and more…

See you next month

March/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!

february-march-2009-issue.doc

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

George Bernard Shaw

EDITORIAL

Delicious Treats of Venice and Carnevale

http://www.marialiberati.com

So, here it is:

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

So glad Carnevale is here!!…

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking^TM or at http://www.marialiberati.com/

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com

Cooking School in Tuscany, cucina, entertaining, Features, Holidays, La Dolce Vita, Newsletter/ezine, Recipe of The Month Contest, recipes, special occasions, Umbria, Uncategorized, wine1 Comment

Feb/March 2009-Newsletter

February 23rd 2009 by Maria Liberati

february-march-2009-issue.doc

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

George Bernard Shaw

EDITORIAL

As always, we at The Basic Art of Italian Cooking™ by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

Delicious Treats of Venice and Carnevale

http://www.marialiberati.com

So, here it is:

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

So glad Carnevale is here!!…

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking™ or at http://www.marialiberati.com/

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column “Table Hopping With Rosie” features New Jersey restaurant news and more.

Rosie created Food Bytes®, one of the first ever Internet food discussion forums, and served as editor of Food Bytes’ New Jersey Restaurant News.

Maria Liberati: What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

Rosie Saferstein: Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we’ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant/tomato sauce to serve over pasta. We keep the usual victuals on hand—fruit, veggies, milk etc. And of course my husband Lowell’s homemade granola.

Lowell’s Best Ever Granola

6 cups oatmeal

1 cup dry milk powder

1 cup sesame seeds

1 cup chopped walnuts

1 cup vegetable oil

1/2 cup Vermont Maple syrup grade B

1 cup raisins or craisins

Directions:

ML: What are your favorite foods?

RS: My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&m’s together.

ML : Do you stick to a special eating regimen?

ML: What foods do you like to indulge in?

RS : Any form of foie gras, cheeses, or bone marrow but not together.

ML: Is the kitchen an important part of your house?

RS: My fantasy is to have just a large modern kitchen and a bedroom in my house. Don’t need any other rooms.

ML: Do you cook and/or enjoy cooking?

ML: Do you share your fridge with anyone?

RS: Just my husband.

ML: What are your favorite things to cook?

RS: Cholent

This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW—the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper –whatever you want– can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don’t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours.

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

ML: In your dream dinner party whom would you like to invite to your home for a dinner party?

ML: What would you serve or what would be on the menu?

RS: Mandel Bread

1 1/4 sticks unsalted butter

1 cup sugar

3 eggs

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

1/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)

1/2 cup or more of crushed nuts—I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.

Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick.

Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.

Directions are not precise but have fun with this recipe. These freeze well if you have any left over.

Cooking School in Italy Events

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before May 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

Tea Healthy Tea..a great after dinner drink…

By tea expert- Patricia Bontempo

Besides that you get a great deal of other health benefits:

- Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.

Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the “free radicals” in the body and prevent them from harming the healthy cells on board.

- Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.

• Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).

• White tea has more antioxidants than any other tea.

• Green tea has more catechin antioxidants than black tea since black tea goes through more processing.

• Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

- Oolong tea may prevent the onset of some neuro diseases such as Parkinson’s disease

- Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds

- Tea also aids in depression that it can activate your dopamine happy hormones.

Next month a selection of some of the recent studies that boast health benefits of teas.

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Qualifications & Rules : Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Recipe must be legible or will be automatically elimiinated if not legible

BUONA FORTUNA ( Good Luck!)

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking™ makes a terrific gift, any time of year.

The Basic Art of Italian Cooking™ is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com/

or http://stores.lulu.com/marialiberati

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com/ to order yours now. Free samples provided with every order.

CLASSIFIEDS

*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: advertising@marialiberati.com

Special Advertising Sections Coming up: Mother’s Day (May/June 2009 issue)

Father’s Day (June/July 2009 issue) Put your product in front of 30,000+ subscribers.

*Bloggers: if you love to write about food, style, travel, health, fitness- join our family of bloggers. Email: primamediapublicity@yahoo.com for more information.

*College Students: Are you looking for an internship?Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

Keep up with The Basic Art of Italian Cooking by Maria Liberati tm also at

http://www.marialiberati.com/blog2

http://marialiberati.com/twitter

http://marialiberati.blogster.com

Find recipes and more…

See you next month

March/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!

celebrity interviews, Cooking School in Tuscany, cucina, Features, Holidays, La Dolce Vita, Newsletter/ezine1 Comment

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

Tea Healthy Tea..a great after dinner drink…

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

Tea Healthy Tea..a great after dinner drink…

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

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THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

Tea Healthy Tea..a great after dinner drink…

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

Tea Healthy Tea..a great after dinner drink…

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

Social Media

Blog Categories

Tag cloud

Product Categories

Free Newsletter Sign-Up

Blog Registration

Search

Archives

Blogroll

Links

TV, Radio, Live Appearances