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

  

While enjoying pranzo on our beachfront flat here in the seaside resort of Pescara-we also enjoyed a bottle of Barolo. My souvenir today is the undescribable beauty of the colors near the Adratic Sea, the summer sun and the sea breeze along with a bottle of Barolo.

  From the province of Cuneo in Italy’s Piedmont region comes what is sometimes called “The wine of kings and the king of wines.” Barolo, named after a tiny town in the middle of the growing zone, is a thick, red wine and is one of the most collected wines in Italy.

Rarely can famous wines be traced back to their exact origins because many have been produced for centuries. In the grand scheme of things, Barolo is a fairly new wine.  Though it was present during the Middle Ages and was enjoyed by Louis XIV, its era of greatness dates back to merely the 1800s, when the Marchesa Giulietta Colbert Falletti decided to start making wine from Nebbiolo grapes. Barolo is produced primarily from these grapes.

These days, only about 3,000 acres of Nebbiolo are being cultivated in the region, which means that Barolo, though in high demand, is in short supply For the perfect Barolo, a certain type of soil is necessary. Oddly, the hills of the growing zone are split between two types of soil, which result in mild variations in flavor.The “left hills” produce a fruitier, longer lasting wine, whereas the “right hills” wine has a more composed taste that should be enjoyed more quickly.

The scent of Barolo is said to be reminiscent of cherry blossoms and the color is a light ruby red that becomes somewhat orangey with age. Age is very important when it comes to Barolo and DOCG regulations state that the wine must be aged at least three years before it can be sold.  To become a coveted Barolo Riserva, a bottle of this wine must age at least 5 years. These are just the stated minimums, though, as Barolo is often enjoyed when aged over 10 years.

This wine is at its best when paired with a meal. Be sure, though, to let it aerate before serving.

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

The souvenir  I am sending from Italy is the fresh summer meal eaten outside on the terrazzo under the warm August sun. Our terrazzo overlooks the mountains of Abruzzo so the calm and quiet of a Saturday afternoon in the dead of summer is especially relaxing..only the sound of the birds chirping in the background and an occasional car and vespa driving by interrupted the quiet. The peaceful quiet made it easy to meditate on the beauty surrounding me, nothing artificial all  created by mother nature..the trees, the grass, the roling hills and mountains in the landscape, the chirping birds, the shining sun.   Makes you wonder what else could one need here? Think about it ,the relaxing quiet of no clutter just the things nature has given us,,

 The wine that acompanied the meal was a Cerasuolo-made in Abruzzo. But the best part of the meal was the dessert-fresh figs from our garden-we just had to reach up and take our choice of  the ripes ones.

Wouldn’t it be great if we could pick all of our foods that way-just go in your backyard and pick what you want-the fruits and vegetables still full of vitamins and minerals and flavor.. 

Cerasuolo, fresh figs and a terrazzo…and the August sun..what a day’s memory..

I will be posting many of the recipes for dishes I prepared each day while here later on in the next two weeks.  The next two weeks are a whirlwind of interviews and appearances for me- Umbria, Chieti, Pescara, Rome,Abruzzo.

I will be bringing back fresh memories and recipes from all places that is one thing for certain aside fro mthe fascinating people and places I will visit..

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

 copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com

http://www.marialiberati.com/blog2

Editor:Alexis Popov

The days of summer are dwindling down, so don’t forget to enjoy every last minute of this sun filled season. Eating ‘al fresco’ is one of our favorite things to do at home in the mountains of Abruzzo.Eating on our terazzo or bringing a picnic to eat in the mountains after a hike or even bringing our mid-afternoon meal to the beach. Eating outside in the Italian sun….well…. gives you an understanding of the old Italian folk song :

O Sole Mio

Each and every word becomes so meaningful….

The Italians know that they own this strangely beautiful sun and it is most evident in the summer. It is hard to explain why it is so beautiful and why it feels like a different sun.. And they miss it when they are not in the light of their own sun- in the Italian countryside…to experience the Italian  sun while in the hills of Tuscany or in an olive grove in Umbria or even on the streets of Rome or the mountains of Abruzzo is an experience unto itself..a beautiful experience ..not easily put into words…

But anyway before I digress….. to experience ‘O Sole Mio’-here is an idea to enjoy a meal anywhere in the world but makes sure it is outside in the summertime-’al fresco’.

A picnic basket complete with a bottle of wine, a blanket, and a finger-friendly meal is a not so costly way to “go out” to eat after a hot day at the office without having to worry about getting a seat in a crowded outdoor restaurant or factoring in a tip, ( all you have to do is thank your chef and dust the grass off of your blanket). Or this is what we call dining ‘al fresco’. The ideal meal for an outdoor spread is easily transferable and preferably does not require silverware. Also, it has to be something that can be eaten at room temperature, because an unpleasantly cold lunch will make the ambiance of the trees less enjoyable.

Focaccia, like pizza, is doughy bread with yummies sprinkled on top. However, focaccia places more of a focus on the bread, which is fluffy in the middle with a crunch at the very edge of the crust, than the toppings. Focaccia is a perfect outdoor meal; it can be easily moved, does not need to be eaten with a fork and knife or need to be piping hot to be mouth watering. It is also super easy to make and to change up to tantalize varying taste buds. My favorite focaccia has broccoli, red peppers, all of which has been sautéed in garlic and olive oil before being baked onto the bread.  You can even make it with a drizzle of olive oil and salt and pepper to taste on top..

Whether your favorite toppings are sun-dried tomatoes or sliced black olives and pesto or even a cut up, left-over chicken you can have a delicious meal in under an hour that can be taken to even a local park to be eaten at a shady bench or enjoyed from the bleachers at a little league game. And for a real treat instead of topping the bread with cheese, make a sandwich or pannini with fresh mozzarella using the focaccia bread.

Focaccia:

Pizza dough (just ask the guys behind the counter in your local pizza parlor for a hunk of dough, it’s easier and quicker than making your own)

2 red bell peppers

1 head of broccoli

1 clove garlic

8 ounces fresh mozzarella cheese

1 small onion

olive oil

salt & pepper

Preheat oven to 400 degrees.

Heat a non-stick skillet and coat the bottom with olive oil. Chop up the garlic and onion. Once the oil is hot allow the garlic and onion to brown slightly.

Dice veggies and add to mixture in the skillet.

Liberally oil a baking sheet and roll out the dough to fit the sheet. Dimple the dough with your fingers to make it stick and to create an outline for a crust.

Once the veggies are cooked, spread everything out on top of the dough, making sure that the dough is adequately covered in oil.

Take the fresh sliced mozzarella cheese and place it over the veggies.

(Using smaller handfuls of cheese or using a low-fat cheese is a good way to make this meal more diet friendly.)

Bake at 400 degrees for 25 minutes. Once the focaccia has cooled, cut into finger friendly squares or slices and enjoy!

For more great recipes and tips get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com and http://www.marialiberati.com/blog2