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

It was so nice to meet all of those that came out to my appearance at Bally’s Casino in Atlantic City Gourmet Food & Wine Show this past weekend..so excited to hear that some  will be coming on the culinary cruise with me in May 2012!

For those of you that have already made their reservations and those that may be thinking about it..we will be making a stop at a vineyard in Sicily to experience the wine and take a tour of the vineyard…for those of you that asked for some Sicilian flavor before the cruise..here’s one of my favorite Sicilian delicacies..Biancomangiare..a type of pudding..simple yet so delicious.

Biancomangiare

*4 cups almond milk

*peel of 1 lemon grated

*1 1/2  cups sugar

*1/3 cup cornstarch

*pinch of cinnamon

Place almond milk (leave 1/4 cup in glass for later) in a saucepan over low heat. Add in lemon peel, sugar and pinch of cinnamon. Place cornstarch in remaining 1/4 cup of cold almond milk and stir in till starch has dissolved.

Add into warm milk mixture and keep stirring till just before beginning to boil.

Remove from heat and place in a mold. Place in refrigerator till firm. Turn upside down onto serving plate and dust with powdered sugar and cinnamon, serve.

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

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

“All the world’s a stage and all the men and women merely players”                                                                                       William  Shakespeare in  “As You Like It”

Hmm..maybe Shakespeare knew something we didn’t ..the world was also  his stage and he was merely one of the players..

Have you heard the news coming from ‘across the pond’ (as the British say)?  Research presented at the Book Fair in Turin Italy last year claims that William Shakespeare, aka- Michelangelo Florio was really born in Sicily and his family was forced to flee to England because of his father publishing writings against the  Vatican. That was how he became the ‘British Bard’

 He came from an aristocratic family, father was  Giovanni Florio and  ultimately took his mother’s maiden name and translated it into English. His mother was Guglielma Crollalanza. Croallalanza means shake spear in engllish..added an ‘e’ at the end and..voila!! The first name  William  comes from  a young cousin that was born in England and died young. His mother was a cousin of Guglielma and had already translated her last name to Shakespeare but named her young son William. That William died very young.  So upon the arrival of young Michelangelo Florio (Aka the Bard) into Stratford-on-the-Avon, he took the name of his deceased cousin-William Shakespeare. Also it is eerily noted that Shakespeare, at the age of 16, while traveling throughout Europe, fell in love with a girl named Giulietta (Juliet) and his family opposed the union,  Giuletta  was so distraught that she committed suicide ( does this story bring to mind a balcony, Verona and one named Romeo?)….if you need to sit down to ‘digest’ all this..have a glass of  Marsala wine with this traditional Sicilian cannoli recipe..while reading more about the real ’Bard’ here

This recipe uses a typical dessert wine made in Sicily known as Marsala. The Florio family is a famous Marsala making family..who knows maybe Michleangelo Florio,aka William Shakespeare may be a relative.

Sicilian Cannoli

Shell

(you will need a cannoli form to make these. Many gourmet stores sell these. But if you can’t find send me an email: maria@marialiberati.com)

1 cup flour

1 1/2  tablespoons butter

1 1/2 tablespoons sugar

1 egg white

2 tablespoons dry Marsala wine

Oil for frying (canola, peanut oils are best)

Melt butter and place in bowl. A little at a time, blend in sugar,flour and Marsala wine. Mix by hand till you have gotten a smooth but firm dough. Let stand for 15 minutes and roll out, cut to round circular discs that are 4″ in width.  Heat oil in deep frying pan or fryer.  Oil the cannoli form and place dough on top. Close the opening of the cannoli where dough meets and place beaten egg white to firm the closure. Fry till golden.

Filling

2 cups ricotta cheese(freshly made if possible

1 cup powdered sugar

16 ounces  dark chocolate (at leas 65% cocoa)pieces or cut into small pieces or bits

Place ricotta in bowl, add in sugar and chocolate pieces, belnd with wooden spoon till well blended. Fill cooked shells when cool and dust with powdered sugar.

For more authentic Italian recipes, stories on Italian life get your copy of the book selected as best Italian cuisine book in the USA by Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Peace, Love &  Pasta…Maria xoxo

copyright 2009, art of living,PrimaMedia,Inc

Editor: Marsha Baum

Sicily, which is the largest island in the Mediterranean Sea, has a history dating back to the Greek and Phenician colonies. The earliest of the Greek colonies was founded in 735 B.C. and the latest about 580 B.C. Today there are many of the remnants found of the great cities of this time. Many of which are rumble and debris that give evidence of the cities existence.

 The Greeks, who were known to worship the Greek Gods, celebrated their rituals while building temples that partially exist today. Given the history, Sicily with the many wars and the land being subjected to earthquakes, still has temples that are admired by tourists. Segesta, Appollonion, and Concordia are temples oftened visited.

 Seguesta was on the northwest mountainous coast of Sicily and was near the city of the Sicilian Elymi 2000 feet above the sea. The Doric dedicated to Aphrodite, is the only building left and stands among the hills with its columns that were never finished most likely due to the war between Segesta and Selinus. The city was abandoned in the Middle Ages, but the temple is one of the best preserved in Sicily.

 In southwestern Sicily, by the Selinus River, stands the ruins of seven ancient Doric temples. The city of which was known as Selinus. The largest of the temples, the Apollonion, dedicated to Apollo, is 371 feet in length and was unfinished due to the take over by the Carthaginians in 409. Because of the wars with Segesta the city never regained its strength to prosper.

The Valley of the Temples in Agrigento, on the southern shore of Sicily, was built on the crest of several hills. These buildings have survived 2,500 years despite earthquakes, volcanoes, and wars. There were fifteen temples built by the Greeks in Agrigento. One of which was dedicated to Zeus and another to Hercules, but the only temple left standing is the Temple of Concordia. The temple was preserved when it was rebuilt into a church in the 6^th century A.D.

 Although the beauty of the past surrounds Sicily, the evidence of the destruction by wars, earthquakes, and famine are apparent. Imagine the ancient times of prosperity when the cities were filled with people of all classes who lived, worked and breathed. A person visiting these ancient cities builds an awareness of the time when life was different.

  Hope to See you at These Appearances:

Oct 21-Lower Southampton Twp Library-Feasterville, Pa  7PM  Book signing, reading, sampling from The Basic Art of Italian Cooking: Holidays & Special Occasions

Nov 5th-7th-Christmas in Italy weekend, Harvest Moon Bed & Breakfast, Lancaster, Pa. www.harvestmoonbandb.com cooking classes, wine pairings and more!

You can get a copy of the best selling book The Basic Art of Italian Cooking at the Horsham Library in Horsham, Pa and it benefits the  friends of the library.

Mangia Bene, Vivi Bene,

Maria

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions

copyright, 2009, Maria Liberati

Editor: Patrick Coyne

The Basic Art of Italian Cooking

Food, Art, Life….  all related topics..cooking is an art…the way we eat is an art , the way you present your food is an art..parmigiana-reggiano cheese is a work of art since it is made by an artisan  process as are many other Italian cheeses and wines..all works of art.. Even freshly grown produce are works of art..think of a fresh San Marzano tomato or the blood red oranges of Sicily or the fresh lemons form Sorrento. These are things that can only be described as works of art.

But even more than this the masters of art Michelangelo and DaVinci made ‘living an art’. (DaVinci invented the table settings that we use today). DaVinci even influenced some of the Mediterranean diet.

To discover more about Michelangelo, one of my favorite books to read over and over is A  Journey Into Michelangelo’s Rome by Angela K. Nickerson and published by Roaring Forties Press.  I love the book because it not only discusses his works of art but also contains letters he wrote while creating his works of art and personal glimpses into his life-which was a  work of art in itself.  Michelangelo devoted his whole life to his art and sometimes was so intent on finishing up his masterpiece that he would go without eating. He often said “if people knew how hard I have had to work to gain my mastery it wouldn’t seem so wonderful”

  The accomplishments of Leonardo DaVinci are great and many. His contributions to fields from art to aerodynamics is well documented and still felt 500 years after the Renaissance. The depth and brilliance of Da Vinci’s accomplishments has been thoroughly explored so instead I’d like to take a look at the dietary habits of this Renaissance man. Many factors play an integral part in the diet of Da Vinci, the new herbs and vegetables discovered, his strict vegetarianism, and the 16^thCentury Italian recipes that are still used today. Undeniably, Leonardo Da Vinci was a genius but by exploring the day to day foods he ate, we can form a better understanding of the man rather than simply the historical figure.

One of the most surprising facts about DaVinci that was uncovered through my research is that he was a staunch vegetarian. There’s always an inclination to view vegetarianism as a relatively new or trendy movement and to find that a man who was alive nearly 500 years ago, speaks volumes about his genius.

Now that we know what Da Vinci did not eat, the question remains, what foods were a part of the Master’s diet? The Renaissance played a huge role in nearly every aspect of Italian life, their diets included. The discovery of the Americas in 1492 and Marco Polo’s exploration of Asia led to the trading of new crops, spices and herbs never before experienced in Italy. The potato and corn were quickly adopted and became staples of the Renaissance diet but the tomato surprisingly was met with avoidance and fear. Despite it’s prominence in so many modern Italian dishes, the veggie didn’t gain popularity until nearly two centuries later. The indigenous herbs and vegetables of foreign nations exposed the Italians to new tastes and sensual delights but techniques for food preparation were also discovered. It is said that the Chinese were the first to create “stews” but the Italians were the first to use fruit and wine, leading to many of the modern dishes we eat today and possibly the genesis of tomato gravy( or sauce, but that’s another article).

Despite the new experiences and schools of thought, money still dictated your meals. Pizza was generally peasant food in the 16^thCentury. It was sold by street vendors and without tomato sauce. Pasta at the time was quickly becoming the main course of the Italian diet. Da Vinci was born a poor child but was apprenticed to a wealthy artist and from there became a revered and affluent artist in his lifetime. Leonardo was most likely given the chance to taste all the new and exciting feast influenced by the discovery of the New World. I suppose being one of the most intelligent and influential persons in human history does have a few perks.

Despite the seemingly endless contributions to humanity the Renaissance has afforded us, it’s interesting to explore the lesser discussed contributions taken from the era. One could argue that there are more important discoveries and ideas to be taken from the Renaissance but learning about something as seemingly mundane as the everyday foods eaten by 16^th century Italians, can give us a better understanding of the influential period and a stronger connection to our modern dishes and their origins.

http://www.socyberty.com/History/What-Would-DaVinci-Eat.610927

March 28th- I will be signing copies of my best selling book at Gourmet Women & Wine event at Citizens Bank Park from 11-2. Join us for panel discussions on wine, wine pairings and tastings and more!

For more articles & recipes 

Join The Basic Art of Italian Cooking School in Italy

Get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

 Holy Cannoli!

Editor: Kate Hollinger 

Copyright, 2009, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com/blog2

A cannoli, which is Sicilian for “little tube”, is an ever- popular pastry dessert found sprinkled throughout cafes and restaurants in Italy. We thank the Sicilian region of Italy for these rich desserts that are found today throughout the United States as well, thanks to the immigrants who brought the recipes over in the early 20^th century. Cannoli originally came from the Palermo region of Sicily as early as the first century A.D., served as a treat and given to friends in dozens during the season of Carnevale, a festive European celebration held right before Lent. It is said that cannoli was most likely a symbol of fertility during this pre-Easter celebration similar in some ways to Mardi Gras.

An original cannolo (the singular form of cannoli) consists of fried, rolled up and open-ended pastry dough (the thinner the better) filled with a sweet, rich filling of ricotta or mascarpone cheese blended with flavorings such as vanilla, chocolate, or pistachio flavors. Occasionally additional ingredients are added, such as chocolate chips, citron, or candied cherries. The filling inside the cannolo are most commonly flavored with Marsala wine, vanilla extract, or rosewater. The size of cannoli ranges from small finger-sized bits referred to as cannulicchi to portions five times the size.

Nowadays we see different Italian American variations of this Sicilian treat. Many bakeries in the United States may fill the pastries with sugar, milk, and cornstarch custard instead of any kind of cheese. When looking for the best possible version of this Italian delicacy, search for the cannoli that has not been sitting for a long time with the cheese filling already inside. The longer a cannoli is left sitting, the soggier the pastry tube gets as a result of its contact with the filling. After about a day of sitting together, it is a soggy pastry not worth of being called a cannoli Bakers who make a lot of cannoli at a time fill the inside of the cannoli with chocolate that hardens and can then handle touching the creamy filling for longer than 24 hours.

For a cannoli recipe and lower calorie  cannoli recipe

Find more info  on cannoli

Hope to see you on Thursday, March 12th at the Harleysville Book Shop, 674 Main St Harleysville, Pa at 6-8 PM. I will be doing a book signing and cooking demo of recipes from the book, Free and open to the public. For more book signing,cooking demos, keynote speaker events coming up on foods, Italian culture and more go to

http://www.marialiberati.com/appearances.php

Join me for The Basic Art of Italian Cooking School  in Italy on Sept 23- Oct 6th for 7 days of hands on cooking classes, wine tastings, vineyard tours, artisan food producers, excursions, nature walks in the hills of Umbria all while staying at the villa that houses the cooking school. Register by May 1st and receive $200 off entire program. Go to

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

for more recipes and articles go to http://www.marialiberati.com/blog2/?page_id=400

Mangia Bene, Vivi Bene,

Maria

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

Editor-Kate Hollinger

What’s richer, softer and more luscious than ice cream, and comes in any flavor you can imagine? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria.

And to explain to you in words the delight that is gelato is so impossible.. you must experience an artisan gelato yourself..if only once it is worth every taste…

A great idea for San Valentino (Saint Valentine’s Day).. for gelato lovers.

Place Champagne or Spumanti in an elegant glass and add a scoop formed into a small ball into the champgne or spumanti…

or in a fluted glass and layer two different flavors of gelato, top with strawberry halves and dried orange peel with shaved dark chocolate…

If you have a favorite gelato bar in Italy..please let us know. I have a few that I love..Giolitti in Rome..not only for the gelato but for the elegant feel of this coffee bar that makes their own artisan gelato…I have some others but would love t ohear from everyone about their favorite gelateria in Italy or if you have found someone that makes a great gelato in the US or anywhere else in the world..do tell….

 Meet me  at the Whole Foods Market in Marlton, NJ at 6 PM. I will be signing copies of my bestselling book The Basic Art of Italian Cooking and  I will be doing a cooking class after. Pairing pastas with their matching sauces-we will cook 4 pasta dishes. recipes are from the cooking school in Italy, registration is limited. Call Whole Foods and register at 856-697-7191 or email events@marialiberati.com

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy on September 26th to October 3rd at the villa and castle in  the hills of Umbria.. Stay at the villa or the castello di Sismano for 7 days. Experience Italy, with 4 cooking classes at the villa, tours to local vineyards and olive oil mills, sights and tastes of Italy and enjoying La Dolce Vita at the villa and castle… All included, 4 cooking classes included and transportation from Rome Fiumicino airport to the villa and back.. La Dolce Vita is included at no extra charge!! See you then.  This event gets sold out quickly and is limited to12 participants only.For reservations and more info email us at events@marialiberati.com

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

Here in Italy we are getting ready for the Appointment with Oranges for your Health (L’Appuntamento con L’arance della Salute). This is held every January 26^th to emphasize the health benefits of eating oranges, but not just any oranges these are the ones that are produced this time of year in Sicily.

I  have been enjoying their benefits for over a month now, it is hard to have a day go by without eating an orange or two-so sweet and luscious.

But these oranges are rich in antioxidants, thanks to their vitamin C content which is 40% higher than the other citrus fruits. But their benefits don’t stop there- they help fight free radicals, are also rich in vitamins A and B and flavonoids- all the substances necessary to maintain your immune system.

In celebration of these wonderful little packages of delight, the association for prevention of cancer here in Italy jointly will be offering cases for sale in all the piazzas in Italy. A percentage of the profits go to the Cancer Society here in Italy.

And as the Cancer Society reminds us that colorful fruits and vegetables provide many health benefits and the health benefits are doubled when you eat different fruits and/or vegetables together.

If  you can get your hands on an orange from Sicily it may be well worth a try. But you can use any orange for the recipe below; by the way another ingredient with many anti-aging properties is also included-sardines….

Hope you enjoy it, this will be today’s  ‘pranzo’ (lunch)

Orange & Sardine Appetizer

2 lbs of fresh sardines, cleaned

½ cup of green olives, pitted

2 tblsps of pinoli nuts

1 large organic lemon

2 oranges

1 small dried hot pepper

2 tblsps of extra virgin olive oil

½ cup plain bread crumbs

 1 small handful of fresh Parsley (leaves only no stems)

Pinch of salt

In a small food processor or chopper place olives, pinoli nuts and half of small handful fresh parsley, hot pepper. Chop finely.

Cut lemon into thin slices.

Drizzle olive oil to coat the bottom of round pie pan.

Place one layer of cleaned sardines, pinch of salt, remaining parsley chopped finely, cover this with thin lemon slices. Repeat with another layer of sardines, but cover this layer with juice of one orange, then drizzle 1 tbsp olive oil and top with the bread crumb mixture.

Place in 375 degree oven for 30 minutes.

Let cool before serving. Cut second orange into slices and serve with orange slices as decorations.

  If  you would like more recipes from Italy in the winter go to: