copyright,2009, Maria Liberati, The Basic Art of Italian Cooking

It is kind of ironic that a nice warm soup comes from a place that seems to always be so sunny..yes there is cold weather in Tuscany (this year we did get snow) or maybe it is just the atmosphere that makes it seem so sunny.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school right outside of Orvieto is on the outskirts of Tuscany..and we made a stop there for some aquacotta..perfect for this time of the year..here is a recipe and info on one of my favorite soups.. 

http://www.notecook.com/Soup/How-to-Make-Authentic-Tuscan-Acquacotta.142775

Although mainly thought of for its famous pastas and sauces, Italian cookery is well-rounded including meals of all types for all times of the day. One such lesser known famous food from Italy is acquacotta, or “cooked water”. The amount of different recipes for the soup is innumerable, but the most famous style comes from the Maremma region in Tuscany. It is interesting to see how both the recipe and the soup have changed in the same way over the years.

The Maremma region lies on the western coast of Italy and consists of five areas. In the past, it was populated mostly by farmers, shepherds, and cattle breeders – all of whom contributed to the area’s distinct acquacotta recipe. Today, however, the area is a budding tourist destination because of its scenic landscapes, ancient villages, and, conversely, elite boating ports.

The history of acquacotta goes back a long way. It is a form of stone soup that was shared amongst the farmers and shepherds of the hilly, coastal region. Tradition has it that the eaters would each bring something to put in the soup. This quality makes acquacotta unique in that it is one of the few soups not made from stock, a fact that explains the soup’s name. Acquacotta is a rustic, healthy soup that started among peasant farmers and is now offered in some very high class restaurants.

So, like the region its most famous version is from, acquacotta has evolved over the years, but has maintained its originality.

Acquacotta from Maremma

4 Tablespoons olive oil

4 stalks celery, finely chopped

1 onion, finely chopped

1 pound spinach, torn into big pieces, with thick stems discarded

1 10 oz. can tomatoes, seeds squeezed out

6 cups water

8 eggs (two for thickening, six for poaching)

2 Tablespoons Parmesan cheese, grated

6 thick slices of coarse, dense, grilled bread

Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.

Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.

Pour in six cups of water and bring to a boil.

Reduce heat and let simmer for about an hour.

When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.

*If you will be in the Jenkintown,Pa area on Sunday, Febraury 8th come out to my book signing of The Basic Art of Italian Cooking and  the The Basic Art of Italian Cooking school Valentine’s Day dinner Italian style cooking class. The book signing is at 2, class is at 3PM.Spaces are limited, email us at events@marialiberati.com to register and for more info.

For more great recipes get your copy of the bestselling book at http://www.marialiberati.com or at one of my book signings this month at a Whole Foods Supermarket in Jenkintown, PA, Marlton, NJ, Philadelphia, PA, Princeton, NJ.

The Basic Art of Cooking by Maria Liberati tm will be having cooking classes for the month of February at various Whole Foods Markets in the PA/NJ Area. Will be sharing recipes fro mboth the book and the cooking school in Italy.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto Italy is havign a special taste and tour of Italy that will include cooking classes, vineyard tours, sightseeing of soem of the medivel towns in and around and best of all you will be staying in either the villa La Veranda nestled in the hills of Umbria or the Castello of Sismano suites or Borgo Fontanile. Tour will be September 13-19th, 2009. Spaces are limited,so email us at events@marialiberati for more info nd to register..

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking

 After our cooking program in a little town called Baschi, right outside of Orvieto (more on that tomorrow) and meeting with my good friends there Domenico and Paola at Borgo le Fontanile and Velia & Gianluca at La Champagnerie in Orvieto we headed for the Autostrada to continue our visit in Umbria..We headed in the direction of  Todi- to  a nearby little village called Sismano. A ‘piccolo paese’ of only 300 residents. Most of the land is still owned by a Contessa. part of the town is a beautiful natural reserve that has been preserved for truffles and hunting. Some of the old buildings are being renovated into private villas.

 As I was there to visit a friend of mine Susan Evans at her villa- La Veranda, once owned by an Italian Contessa. Susan is an American who fell in love with the beautiful scenery of Umbria. She is the real life version of the ‘Under the Tuscan Sun’ story of finding an old building and renovating it into a beautiful villa.

Needless to say my stay at La Veranda this weekend was wonderful…we  could only visitifor 2 days but they were filled with everything possible..cooking in the beautiful kitchen at La Veranda to relaxing outside and taking in the view of the Umbrian Hills on a warm January day to a walking tour of a natural reserve and a  view of wild cinghiale (boars)  to a tour of the castello of Sismano and its’ renovation  and getting a taste of local foods.

But my visit was also to map out the site of The Basic Art of Italian by Maria Liberati tm Cooking school.  La Veranda not only has a large open kitchen for the cooking classes but also a wood burning oven outside in the courtyard  perfect for cooking pizza, chicken, bread.  The setting is perfect for giving anyone an experience of eating outdoors in Umbria at night or under the Umbrian sun for an afternoon picnic.

The villa is a perfect way to experience living in a true Italian villa and getting the full experience of the beauty of not only cooking Italian food but eating at  home (and a beautiful one I might add)..

Our last lunch was held at on Osteria de la Posta..that was opened by a former postman (hence the name  ’de la posta’) that loved to cook. But while waiting for our lunch we were entertained with some history about the ‘Osterie de le Poste’ that were once typical places to be found throughout Italy. They were places that you would travel to in horse and carriage- to get your mail, send your mail and also get feed and water for your horses but also stop to have a meal. And sometimes ,yes, the mailman might also have been your chef…

Umbria is famous for Tartufi (truffles) my favorite dish this weekend there  was a plate of Fettucini al Tartufi.  This recipe is sometimes made with a pasta that is traditional to Umbria (known as Strangozzi) because there is an Umbrian legend connected to it.

Legend has it that during medieval times, in a castle in a town called Pissignano, the conqueror Barbarossa was there because he was planning to destroy Umbria. But legend has it that the cook in the castle served Barbarossa a plate of Strangozzi al Tartufo so good that it convinced him not to destroy Umbria (or something like that)…

Here is the recipe, but if you can’t find trufffles- use a drizzle of truffle oil to add some truffle flavor..

Fettucini al Tartufo

*1 lb of fresh fettucine pasta

*1 black truffle-(finely chopped)

*3 tblsps olive oil

* 1/2 cup freshly grated parmigiano-reggiano cheese

*1 clove garlic (whole)

Place extra  virgin olive oil in a saucepan and heat, place in cloves of garlic. Saute garlic till just about golden. Remove garlic. Place in chopped truffles and let saute for approx 3 minutes. Remove  from heat. Toss in cooked pasta. Serve with freshly grated parmigiano-reggiano cheese.

And for a perfect accompaniment-serve with Orvieto Classico white wine.

Mangia Bene, Vivi Bene

Maria

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Besides the wonderful words of wisdom I heard today, at lunch filled with good friends and great conversation the air, of course, was filled with the scents of wonderful dishes from our The Basic Art of Italian Cooking Kitchen. Here is a traditional recipe from Umbria, perfect for the cold weather here in Orvieto..but for a view of the Duomo of Orvieto..I can withstand the cold temperatures…a work of art in itself…

Here is a recipe for today from The Basic Art of Italian Cooking:

Minestra di Farro Umbra

(Minestra of Farro)

*8 ounces of farro

*1/2 cup of speckled beans (dry and soaked in water for 12 hours)

*1 onion

*1 celery stick

*1 carrot

*2 tablespoons of plain tomato sauce

*5 tablespoons of extra virgin olive oil

*2 tablespoons of pecorino cheese grated

*salt & pepper to taste

After soaking the speckled beans overnight, cook them in 4 cups of  boiling water for 1 hour and 3o minutes. Wash carrot, celery and chop onion, celery, carrot. Place olive oil in saucepan and heat, add in chopped vegetables and saute. After 5 minutes add in tomato sauce and 2 tblsps of hot water, stir and let cook for another 10 minutes. Add sauted chopped vegetables with tomato sauce into beans and boiling water.

Place in farro and let cook for an hour. Serve hot with a drizle of olive oil and grated pecorino cheese.

Today’s lunch conversation at Borgo Fontanile we discusssed the importance of the connection of the Italian culture to it’s food. Food has much more of meaning in Italy since it is strongly connected to the history of the people and their land and their culture and much more. In Umbria, it was so important to  people here in Orvieto that when we opened The Basic Art of Italian Cooking school here we taught people not only about cooking food to eat but to teach them also about the connection that food has to the people ,it’s culture, family, art, history and more.  My culinary colleagues, here in Italy, insisted on that..or they would not be involved in our cooking program.

So we give everyone a total immersion in The Basic Art of Italian Cooking..not only the food but the feeling of eating with good friends that become family during a meal..it is a feeling that is hard to experience in even other parts of Italy but still remains here in Orvieto….the feeling of family that the residents of Orvieto and the surrounding area are so proud of and the feeling that is so important to them. When I leave I feel as I am leaving family behind..a feeling that you can’t expalin but must experience..Join our next The Basic Art of Italian Cooking school here in Orvieto(the little nearby town of Baschi) and you will experience not only good food and culinary art at its finest and tastiest.

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http;//www.marialiberati.com

Mangia Bene, Vivi Bene

Maria

Here in the little town of Baschi….right outside of Orvieto for The Basic Art of Italian Cooking school and the one coming in September. Last night, we had a wonderful welcome first from Domenico and Paola at our arrival in Baschi ( location of The Basic Art of Italian Cooking school)  and next from Velia & Gianluca (proprietors of) the world famous wine bar The Champagneria- in view of the magnificent cathedral in the center of Orvieto and in the main piazza. 

Gianluca, a talented sommelier  and Velia  a very talented cook- never fail to surprise you with their culinary acumen!!   You can  always count on Gianluca to recommend the best wines or sparkling wines to go with Velia’s creations!  The food and wine is always as exciting as the conversation and last night was no exception….from the exceptional Orvieto classico wine  served by Gianluca to the scrumptious focaccia bread and appetizers..can’ t forget her homemade chocolate torrone… whipped up by Velia to the stimulating conversation there.

And of course you never know who will stop by to add another point of view to the conversation..in about 4 hours we went through every topic you can imagine from politics (Italy and the US) to food, to the state of economy, the Vatican, wines, how much we all ate for the non stop 2 week period of the Holidays, philosophy,opera, music,Orvieto, Abruzzo, Philadelphia, Boston, NY city, Rome..and I think that took us all the way into closing time (2 AM).

I always enjoy having a great conversation on  any topic here in Italy.  Italians are so passionate about any topic you are in the mood to discuss or philosophize about…always providing a good mental workout and a great discussion of differing points of view. But when great food and wine are present it only makes the conversation  and what may turn into  a heated discussion-that much more enjoyable.. 

Recipes and photos will be posted here shortly..stay tuned ..In the meantime.. Tanti Saluti da Orvieto and if you would like to join us in September for  the next The Basic Art of Italian Cooking School here in Orvieto….. email: events@marialiberati.com  Reservations are limited..so hurry and reserve your week under the Umbrian sun, enjoying food, wine, beauiful views of the hills of Orvieto, Todi and surroundings, and of course The Basic Art of Italian Cooking school….

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking a http:www.marialiberati.com

Mangia Bene, Vivi Bene

Maria

Umbria jazz festival is in town (Orvieto). This year the festival is highlighting gospel music and the music of Duke Ellington..but one never knows who will show up. One year-Sting-who  lives in Umbria- showed up unannounced. You can check out the festival here. at www.umbriajazz.com

If you want to join the culinary tour and cooking classes I will be hosting during the summer version of Umbria jazz, just email Sue at info@marialiberati.com It will be a program of wine and olive oil tasting as well as cooking classes and visits to some special places and a stay in a beautiful Umbrian farmhouse resort..

Nothing goes better with great food and wine than great music, so the festival really fits in well with the culinary programs we are doing here (in Orvieto). Great cooking and tasting during the day and then the jazz festival music at night really makes for a complete  Umbrian experience.

Besides cooking and great recipes and tasting we got to make a stop at the famous Champagneria in Orvieto…  and since it is the Holidays.. sparkling wine pairings-so popular this time of the year. The appetizers we made for this sparkiling wine pairing will be posted here in the next few days.

But remember that sparkling wines can be used for any occasion not just for Holidays. They make any dinner or luncheon a special one. For some suggestions start off a meal with Prosecco di Conegliano e Valdobbiadene…  A great way to welcome your guests and to start the event.

To follow that with your appetizers of  ,quiche, salami and parmigiana-reggiano cheese try a Pinot noir which is a versatile spumanti. This can also be served with fish, vegetables, white meats, shellfish.

For the dessert course try a a  Moscato d’Asti which is perfect served with panettone or most cakes and pastries that contain fruit. Brachetto d’Acqui (which has become one of my favorites) can also be served with your dessert  course. This is a very versatile spumanti as well and I have received many emails asking where to purchase this. It is light with just tinge of sweetness.

And if you are serving some type of dessert that needs to be eaten with a spoon-like a creme bruleee or flan or pudding-go back to a Prosecco for dessert this makes a great accompaniment.

For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene

Maria

  Our November newsletter will be released soon so many of you will be receiving it shortly, but we are going to post excerpts of the newsletter here.

 We  are so  busy finishing up our first annual Holiday Guide for The Basic Art of Italian Cooking by Maria Liberati tm December issue and blog(s).  It is really fun seeing all of those interesting and great products that help to promote cooking as an art.  Besides the office and cooking kitchen being filled  to capacity with so many of these  products from those companies that hope to make the Guide. My editorial staff and I have the difficult choice of making our selections. But we also have to test the products and put some through their paces  before we make our final decisions for   those that make the Holiday Guide. …stay tuned we will all soon find out.. here’s  a sneek peek into November’s upcoming issue:

“Orvieto: The Grand Hill Town”

copyright, 2008, Maria Liberati

Editor: Britany Lavin

The Basic Art of Italian Cooking^TM cooking school and boot camp was just held in the city of Orvieto. Orvieto is a city located in southwestern Umbria, Italy. It is situated on the summit of a large hill and the city offers the most dramatic view in Europe.

When visiting Orvieto, one should be prepared for to travel through history. There is evidence from almost every period of time for the last three thousand years. It is an ideal tourist spot, as it offers transportation to the top of the cliff by means of escalators, lifts, and a funicular. This is proof that the city has been modernized for today, as one used to have to ride a mule to get to the top!

The hill town also offers several famous sites such as its grand Duomo cathedral. This cathedral is home to “the bloody cloth” which is a relic of a time when the communion bread bled and the blood stained a linen cloth. The cloth was brought to the pope, who was visiting at the time. The cathedral was then built in honor of this miraculous event. With its sparkling mosaics and stained glass, it is definitely one of the beauties of the city.

Another popular sight in Orvieto is the Pozzo di San Patrizio- the well of Saint Patrick. Designed in the 16^th century, it is 175 feet deep and 45 feet wide. The well has two spiral staircases and a bridge at the bottom where people can scoop up water. Modern engineers are still on awe of the structure and it is yet another gem the city has to offer.

Orvieto is also famous for its classico wine. This wine is primarily white and dry and made from the grapes in surrounding vineyards. After seeing the sights, be sure to sample a glass with dinner or even an appetizer.

So, when planning a trip to Italy, be sure to put Orvieto on the itinerary. Otherwise you’ll miss out on a lot of history, culture, and fantastic wine!

FEATURED RECIPE

Tagliatelle Al Fresco

2 tblsps of fresh lemon juice

2 tblsps of freshly chopped parsley

6 tblsps of extra virgin olive oil

12 fresh basil leaves

1 lb of tagliatelle pasta

In bowl combine all ingredients except pasta, set aside. Cook Tagliatelle as directed on package or if making fresh, cook till tender. Drain. Place pasta in a warm serving bowl. Pour lemon sauce over pasta, add pinch of salt and pepper to taste, toss and serve warm.

For more great recipes get your copy of  the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

“Mangia Bene, Vivi Bene”
Maria

copyright, 2008, Maria Liberati 

Tonight, I finished up one of my wine education and wine pairing events at a  winery. Something that no one seemed to have a clue about was what temperature should their wine be served at. Ahh.. this brought to mind my good friends GianLuca and Velia from the famous wine bar in Orvieto (Italy)- the Champagneria!!
A little wine bar in the main piazza of Orvieto but a place where one can get an education about wines from all over the world. Here is some information that I have learned from sommeliers like GianLuca and vineyards that I have trained at in Italy.The temperature that you serve the wine is just as important as the quality of the wine itself. You are making a grave mistake if you serve a great wine at the wrong temperature, the special qualities of that wine will not be evident .

Here are the perfect temperatures the different type of wines should be served:
*Champagne-46 degrees  F

*Dry white and rose wines- 50 degrees F

*Light red wine- 57  degrees F

*Sweet wines and liqueuers- 46 degrees F

If the wine is too cold, pour iti n the glass and leave for a few minutes to warm up.

The glases the wine is served in is just as important. Clear, transparent glases are the best so that one can experience the wine. But also a glass that has a long stem is best to serve wine so that your fingers do not touch the part containing the wine and do not modify the temperature of the wine in any way.

Dry spumante and champagne should be served in a flute so that one can see the bubbles and the perfume of the wine is released slowly.

However, sweet champagne and sweet spumante should be served in a cup like glass.

This is the season for grapes and they are at their best. My favorite recipe for taking advantage of the luscious grapes of Fall is a risotto with white grapes and white wine.

It reminds me of being at the being at the farm in Tuscany where I do all my cooking programs-the crisp autumn evenings and the warmth of the risotto..

“To make a friend, a glass of wine is enough, to maintain the friendship you need a whole bottle” as an old Italian saying goes..

Risotto all’uva Bianca (risotto with white grapes)

* 1 cup rice for risotto (carnaroli or arborio)

*1/2 lb firm white grapes

*1 small white onion

*4 tblsps parmigiano-reggiano cheese

*1/2 cup dry white wine

*2 tblsps butter

*1 quart vegetable broth

Wash grapes , cut in half and take out seeds. Melt butter in saute pan, then place in chopped onion. When onion is transparent add in dry rice and let toast for a minute. Add in wine, and when the liquid evaporates place i n 3/4 cup vegetable broth. Stirring constatnly. Repeat until rice is al dente-approx 18 minutes. However, at mid cooking, add in grapes and stir in. Then remove from heat and add remaining butter and top with greated parmigiano-reggiano cheese. Serve immediately. Serve with glasses of dry white wine.

For more great recipes, get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Follow me on twitter at http://twitter.com/marialiberat

Copyright, 2008, Maria Liberati

Editor: Suzanne Russo

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com

In my travels in the past few weeks here in Italy I have expereinced some of the most amazing olive oils. In Abruzzo I was fortunate to spend some time with an expert olive oil taster. He travels around the world instructing people on how to taste olive oil and how to recognize the flavors dominant in  the olive oil.

Then in Tuscany and Umbria… where they are especially famous for their olive oil production. (In the time of the ROmans, the olives here were considered the best in the world). At borgofontanile,  right outside Orvieto, where my cooking school is we got to cook with and taste olive oils made in small production with olives that have been hand picked so the oil is produced with care.

It is no wonder that these olive oils are all a taste that is becoming more and more difficult to find. It is not possible to sell olive oil in small batches or hand pick olives for mass produced olive oils that have to ‘feed the world’.
The Italians have been cultivating olives since the Fifth Century. They have refined the making, tasting and using of olive oil into an art, complete with a national organization of olive tasters for the discussion, transmission and development of the theoretical and practical principles of olive oil making. Olive oil tasters, assaggiatori, are highly skilled olive oil tasters with expert taste buds, trained to ensure that every batch meets Italy’s high standards.

Why all this for oil? Because it’s not just oil. It’s a substance around which legends are based. It was thought to be medicinal and magical. Homer called it “liquid gold.” And it’s the starting point for much of Italian cooking, used for everything from dipping bread to making sauces. It’s even good as an ice cream flavor. A good olive oil and enhance the enjoyment of a meal, so choosing wisely is important.

The best and most flavorful type of olive oil is Extra Virgin, the finest grade, made from the first pressing. It must be cold-pressed, spremitura a freddo, using no artificial heat or chemicals, and the acidity cannot exceed one percent. Virgin olive oil is less than 2% acidity made from slightly riper olives than EVOO, and pure olive oil, which is a blend of virgin olive oil and refined oil, usually extracted from the pulp, skin or pits of the olive.

Olive oil tasting is as fine an art as wine tasting, and just as intricate. To do so, pour about one tablespoon in a small glass, then cover the glass with one hand, shaking it gently until the oil adheres to the glass and finally warming the glass in your hands until it gets close to body temperature. Smell the oil as you would a wine, sniffing deeply three times and lifting your nose from the oil between each sniff. Then take a sip without swallowing. Instead, roll the oil around in your mouth briefly before spitting it out, allowing it to touch all areas of the mouth. In between oils, drink water and eat bread to cleanse the palate for the next type.

When cooking with olive oil, never use an oil that does not taste good to you. Even as one of many ingredients, it will leave an aftertaste. Expensive extra-virgin expensive oils are best saved for simple dishes, where their flavor can be savored. Use them on salads or drizzle over bread or on cooked meat or vegetables. For sautéing or frying, pure olive oil is fine, since the taste won’t stand out as much.

To extend shelf life, oil should be kept in small bottles and stored in a dark, cool place, in a container with a tight cap to keep air from getting to it. The best olive oils are of course purchased in Italy, where the quality is always better and the price much lower. But if you can’t travel, many websites import extra virgin oil. Try Olio2go for many varietals, all screened and tasted by experts or the Italian Olive Oil Club, that will send oil from a different region each month, along with suggested recipes. Another nice treat or gift is to adopt an olive tree for yourself or a loved one. Through Nudo Italia you can adopt a tree in the Marche region, after which you’ll receive an adoption certificate and booklet for your tree, followed by a spring shipment of extra virgin oil and a fall package of flavored oils. Then you’ll experience the true value of liquid gold.

To get more recipes and information get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

For more information or to join me and Velia and GianLuca of the Champagneria of Orvieto on our next cooking program in and around Tuscany at  The Basic Art of Italian Cooking School by Maria Liberati tm  email us at: info@marialiberati.com  Reservations are limited and programs are held only a few times a year , so book way in advance.

Or if cruising is your thing..join us on our Culinary cruise in the Mediterranean, in April 2009. The Basic Art of Italian Cooking by Maria Liberati tm will be hosting a cooking school on the cruise. We will be leaving from the beautiful city of Venice,Italy and traveling to Greece,Dubrovnik and Turkey as well as other parts of Italy. Reservations are limited also, for more info or to make reservations email us at:info @marialiberati.com

Related sources:

http://www.globalgourmet.com/food/egg/egg0397/oohistory.html (history of oil)

http://www.slowtrav.com/italy/notes/food/pk_olive_oil.htm (buying oils in Italy)

http://whatscookingamerica.net/OliveOil.htm (Cooking, buying, and storing)

http://www.oliveoil.org/ (The National Organization of Olive Tasters)

 copyright,2008,Maria Liberati

The Basic Art of Italian Cooking byMaria Liberati tm

As I began my morning very early yesterday to finish picking our fresh plums and ’susine’ (another type of plum)- I was serenaded by a band marching through our little town. I didn’t realize it  was that time of the year again, but Saint Rocco is a Saint that is celebrated here., And it alwyas is done for his birhtday-August 16th and begins early in the morning with a street serenade and a procession that goes through the town.

Making fresh marmelade- although well worth it is sucha a laborious process. First to pick the plums then choosing the ones that are best for the marmelade- they must not be too mature and just beginning to become ripe. The plums are grown organically  on our farm here and get no chemical treatment whatsoever. Marmelade and crostata made with these plums are a real treat.

The whole experience alhthough tiring was also relaxing-being in the Italian sun, on a small farm, serenaded by a local band while picking the plums and hearing not much more thant the birds chirping and of course the church bells ringing off and on. Unfortunately I had to miss the Palio of Siena but we were able to watch it on TV while making the marmelade.

I want to leave you with a photo from the Palio of Siena en.wikipedia.org/wiki/Palio_di_Siena

 I also want to leave you with  the recipe we used to make our fresh pasta- tagliatelle since I have just about returned from what was the first and very successful The Basic Art of Italian Cooking culinary tour and cooking program at our farm/country resort in Orvieto-not far from the Tuscan hills. We cooked some wonderful recipes using the fresh ingredients produced at the farm. Of course eating the meals under the Italian sky on the hot August nights added to the experience. I will be making a series of posts of the recipes we created.

Here is the recipe for the fresh tagliatelle we made and  enjoyed! Buon Appetito!
TAGLIATELLE (for 6 people)

2 lbs of ‘00′ flour (for recipe)

1/2 cup  ‘00′ flour for dusting wooden board while rolling out dough

8 whole eggs

3 tablespoons of semolina flour to dry pasta

Place flour on large wooden board and form a well in center. Break eggs into the center of well.  Beat eggs for 1 minute till blended. Then begin working flour into egg mixture with fingertips.  Gradually  work until dough is formed.Form dough into ball. Dust board with flour. Knead dough until it is smoth and elastic.

Then dust board with flour again and roll out in a large oval shape and about 1/10th inch thickness. Sprinkle dough with semolina flour and let dry for approx 5 minutes.

Then roll up each end of the dough this way- roll up one side, roll up the opposite side and continue till both sides meet and you have a jelly roll type of form. Then cut noodles by making 1/8″ cuts into roll, Seperate into noodles after cut. Dust noodles with semolina flour and let dry for 5 minutes.

Boil a pot of water (1.5 gallons of water) place in handful of salt when boiling. When water has reached a full boil place in noodles for approx 3-4 minutes. Cook till ‘al dente’. Drain quickly but gently.

Be sure to have on hand some extra virgn olive oil and Parmigiano-Reggiano cheese for the next part of this recipe.

We served this dish with an Orvieto Classico wine-a locally produced wine

Next post will include some of the sauces we created to top this dish. Ciao for now!!

For more recipes get your copy of the bestselling book - The Basic Art of Italian Cooking at http://www.marialiberati.com