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

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, Prima Media,Inc./Maria Liberati

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

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

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

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

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

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

Editor: Lisa Zatulovsky

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

Watching scenes of the recent wedding of Prince Albert of Monaco brings me back to many trips along the Riviera from Italy to Monaco and the South of France in the summertime..besides thoughts of picturesque little towns like-Beaulieu Sur La Mer and Saint  Jean Cap Ferrat-my other favorite memories of the Riviera is the fresh,flavorful food in the summertime.

This is a popular recipe served along the Riviera in the summertime…

Spaghetti al Fresco Riviera style

1 lb. of spaghetti

1 lb. red, ripe, fresh tomatoes

1 celery heart

4 anchovies packed in olive oil

4 tablespoons of extra virgin olive oil

1 tablespoon of fresh squeezed lemon juice

Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. Remove from heat and cool.

Cook spaghetti till al dente (look at package directions for proper cooking time). Drain spaghetti and place under cold running water while still in colander for 3 seconds.

Drain off all water and place in pan with sauce. Sprinkle on lemon juice a twist of freshly grated white pepper. Toss spaghetti. Then add in chopped celery heart. Toss again. Place on serving plate and serve immediately.

“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”

Blueberries by Robert Frost

One of my favorite things about summer are fresh blueberries..all over the place..you can pick your own or find them at your farmer’s market or supermarket..almost everywhere there sits that box with a beautiful purple blue hue peaking out with  berries overflowing on top. My not so favorite part of  summer is traveling  to places that do not have local blueberries available. ( I so miss the little guys). You can only get the best, juiciest fresh blueberries in the summer..an experience not to be missed…and as the days of summer dwindle down so do the number of days that these bursts of flavor will be available at their best…. As summer goes on I find myself creating more ways to use them from simple salads to ice cream desserts and of course cakes and muffins. Popping a juicy berry into my mouth produces a burst of momentary euphoria..and they sometimes never make it into the recipe..

and wouldn’t you know it…. I had an inspiration yesterday ..combine blueberries with another one of my addictions…coffee..a great ending to an alfresco meal or a cooling, rejuvenating afternoon pause!

Blueberry Cream Frost

*1 tsp (3 gr) cinnamon

1 tablespoon (15 gr) honey

6 shots of espresso (measure with small espresso cups)

1/2 cup whipped cream

1 cup of frozen blueberries  (Place fresh blueberries in freezer for approx 40 minutes before making this)

1 cinnamon stick for garnish

unsweetened dark chocolate (minimum 65% cocoa) for garnish

Place cinnamon, honey in a shaker. Make the espresso and pour into shaker. With a small wire whisk, whisk all ingredients together.  Divide whipped cream into 4 ice  cream glasses (3 ozs each) filling each glass about halfway.

Place frozen blueberries in shaker with coffee mixture, cover and shake 8 times. Pour into ice cream glasses top with whipped cream,divide evenly between all 4 glasses. Garnish with cinnamon stick and shave dark chocolate.

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

July 21-24- See you at Festa Italiana, the USA’s largest Italian Festival . The Basic Art of Italian Cooking by Maria Liberati tm will be hosting many on stage cooking demos throughout the event, Nick Stellino will be onstage as well.

July 29-31 Gourmet Food and Wine Show-Bally’s Casino, Atlantic City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be onstage throughout the weekend.

For info, sponsorship or advertising info  on any of these events, email events@marialiberati.com

For more recipes get your copy of the Gourmand World Cookbook Award Winning Cookbook at http:// www.marialiberati.com

**Free BOOK Offer..If you were not able to get to Book Expo America for the pre release book signing/event of The Basic Art of Italian Cooking: DaVinci Style, email: info@marialiberati.com and put free book in the subject and request the pre release mini version of the book. We will send a pdf  for download.

copyright art of living, PrimaMedia,Inc

My favorite way to spend a lazy Sunday afternoon is eating al fresco at home, so that I can have a leisurely, meal with a great bottle of wine, crusty bread. This past Sunday ,it was  a lazy, hazy day, and I was outside with  more than one bottle of wine at the Great Grapes Festival in Cockeysville, Maryland on stage cooking a dish from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition.  it wasn’t a lazy Sunday for me, but it was an enjoyable one.

I enjoyed speaking to everyone and answering questions about ingredients to use with recipes in my books and how to get to some of the out of the way places in Italy that are  mentioned in my books.  You can find a lot of info on those places here on this Blog

Never realized there were so many great wineries in Maryland.  But many states in the US are developing their own winemaking.  And with choices of wines produced locally, I receive many emails  asking me how to organize an informal wine tasting with friends and family. Summertime makes a perfect time to do an outdoor one and add that to your roster of activities for having a ‘staycation’

I am hired to do many formal wine tastings, pairings and dinners and the first thing we always decide on is (the most important guests) the wine that we will be tasting.

*Decide on a theme-wines from a specific state in the US or a region in Italy

*Red or white wines

*Divide wine bottle up into stations-tables that hold 1- 4 bottles of wine. Next to each bottle, have a card that tells name, and something about the wine or print up a list guests can carry around with them to take home.

*Each guest needs one glass for each wine he /she will use per each bottle of wine they will be tasting.

*For white wines,sparkling wines, roses, you will need buckets half filled with ice/cold water to keep wines in. Every so often you will want to remove wines so they do not become too cold.

*Have a spittoon on each table and give someone the task of emptying the spittoon every so often

*Include pitchers of water at each table.

*Have crackers and bread cubes or small pieces of bread at each table to eat with wine.

*If you want to make this into a wine pairing, pair  snack foods at each table with those particular wines-cheeses ,breads, crackers, nuts, etc.

*Lastly remember that it is a wine tasting not wine drinking event. So everyone should be prepared to taste a gulp of each wine, not to drink many glasses of each. The purpose of a wine tasting is to be able to discover new wines to try with upcoming meals.

Since mushrooms seem to be considered the meat of the vegetable kingdom, here is a grilling recipe to pair with a red wine

Grilled Porcini Mushrooms

from the upcoming book The Basic Art of Italian Cooking: DaVinci Style-2nd edition

8 large porcini mushroom caps
2 cloves of garlic
1 handful fresh parsley
4 tablespoons (60 gr) extra virgin olive oil
salt and freshly ground black pepper to taste

Clean the mushroom caps with a wet paper towel. Do not put under water, but clean delicately with damp paper towel. Chop fresh parsley and garlic. Place mushroom caps,olive oil, chopped parsley, garlic, salt, pepper to taste to marinade in a bowl for 3 minutes. Turn over and marinade for another 3 minutes. Place on hot grill for about 10 minutes-5 minutes for each side. Serve immediately.

See you at:
July 21-24 -Festa Italiana ,Milwaukee Wiconsin-The Basic Art of Italian Cooking by Maria Liberati tm will be on stage doing  cooking demos all weekend

Editor: Lisa Zatulovsky

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

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

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

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

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

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

copyright 2011, art of living,PrimaMedia,Inc

Maria Liberati

Panzanella

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

12 slices day old crusty bread

4 tblsps (60 gr) white wine vinegar

1 cup (100 gr)extra virgin olive oil

1/2 lb (250 gr) red ripe tomatoes

1 red onion

1 cucumber

1 handful basil leaves

pinch of salt

freshly ground black pepper

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

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

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

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

From  the elegant city of Milan comes this elegant, yet simple dessert..Charlotte Alla Milanese…. it’s a great way to make use of day old crusty bread and an elegantly simple dessert…

This recipe comes from my upcoming release The Basic Art of Italian Cooking: DaVinci Style

It includes recipes that were influenced by DaVinci’s life and travels.  Leonardo was a foodie of his time and used dishes from his favorite cookbook of his day to paint the meal for the Last Supper and other famous masterpieces. The royal Sforza family of Milan were one of his many patrons  so he lived in and worked in Milan for some time. This recipe is an old, traditonal Milanese dish, still great today!

Charlotte alla Milanese

from The Basic Art of Italian Cooking: DaVinci Style (release date 09/11)

2 lbs (1 kilo) Granny Smith apples

1 cup (200 gr) granulated sugar

1/3 cup (80 gr) raisins

3 tblsps (45 grams) pinoli nuts

1 lemon

¾ cup (150 gr) dry white wine

3 tblsps butter (left out at room temperature)

day old baguettte or crusty bread

dry white wine

½ cup rum

Place raisins in warm water. Let soak for 20 minutes. Then drain and squeeze out water. Let dry on paper towels. Cut bread into thin slices. Set aside.

Peel, core, slice apples. Place in saucepan with ¾ cup sugar (150 gr), ¾ cup (150 gr)dry white wine, lemon peel, enough water to cover. Cook till apples are al dente. Drain and let apples dry on paper towels.

In a bowl, place 3 tblsps butter, remaining sugar. Blend till softened into a soft creamy texture.

Using a pastry brush, brush butter cream onto the sides of an angel food cake or charlotte pan. Then place bread slices on top of butter. Then fill in alternating apple slices with raisins and pinoli nuts. Pour a spritz of rum on each layer of fruits and nuts. Finish by topping with a layer of bread slices, Brush remaining butter cream on top of bread slices and bake in preheated oven at 350 degrees F (180 degrees C) for 1hour. Remove from oven and let cool.

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

Carnevale..the feast that marks the 40 days filled with other Holidays approaching Easter.. Venice is one of the most famous cities in the world for its’ illustrious Carnevale..the colors, the costumes .the elegant balls…the food.

Venice, also made famous by the Victorian era duo—Gilbert & Sullivan for their operetta The Gondoliers..a comedy that takes place in Venice and is about the fictional King of Barataria. And through various mishaps a gondolier is mistakenly appointed to the Royal throne of this fictional comedy.

Venice also brings to mind other colorful characters who at one time or another used this unique city for their inspiration… Mozart, Shakespeare, Da Vinci, the Doges.

But alas Venice, Carnevale is not your possession, it is celebrated throughout Italy, with some cities like Via Reggio that organize grand productions and parades in honor of Carnevale. Mardi Gras, or Fat Tuesday marks the end of Carnevale in almost every city in Italy except Milan. That city has the tradition of celebrating till Saturday because of the legend of a St Ambrosius who was to return to the city on this particular Saturday,

And besides the costumes and colors, the most memorable part of Carnevale is the food..the specialty sweets made for this Holiday.

I always pay a visit to the center of Rome after Valentine’s Day but before Easter to glance in the windows of some of Romes’ most elegant coffee bars to find the frappe (as they are called in Rome) displayed beautifully in their glass cases just waiting to be savored….here’s a recipe to try at home if you can’t get to Rome.. These are called chicchiare in other parts of Italy, chiacchiare means ‘to gossip’.

Chiacchiare

2 cups flour

½ cup sugar

¼ cup butter

3 eggs

powdered sugar for dusting

½ cup grappa

1 tsp vanilla

3 tblsps milk

3 tblsps unsalted butter, softened

Place flour on a wooden board. First beat eggs with milk with a fork. Make a well in the center of flour and place in the eggs and all other ingredients. Blend by hand , then place in mixing bowl or food processor till smooth dough is formed. Roll dough out to 1 inch thickness. Form chiacchiare by cutting with jagged edge cutter or knife or cookie cutter forms that are square in shape. Bake in preheated oven to 400 degrees for 10-12 minutes. Dust with powdered sugar when cool.

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