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The King of Cheeses-Pamigiano-Reggiano,

Antipasto Camillo and Mr. Gallo

Parmigiano Souffle

Parmegiano Souffle & Parmegiano, Prosciutto, fruit

Yes, refreshing and cooling dishes with Parmigiano-Reggiano

Before we get into the refreshing dishes with the King of cheeses, let me tell you about my first experiences with this scrumptious cheese. In our home and family businesses Parmigiano-Reggiano or Parmigiano , as we referred to the cheese, was always present. I remember the original king of cheeses; it was a big round black wheel of cheese; it had a a black protective covering and a round metal stamp of approval from Italy.

I am not talking about any cheese made outside the DOC designated area in Italy for the production of Parmigiano-Reggiano. Cheeses such as Wisconsin Parmesan or Argentina’s Parmesan-Reggianito, which are good in there own right, are not authentic Parmigiano-Reggiano. What I am talking about is the Parmigiano that Thomas Jefferson and Benjamin Franklin loved so dearly. It is the cheese that they imported to the USA back in the late 18th century. The cheese became a mainstay in most upscale hotel kitchens, by the late 19th century and early 20th century, which were directed by Parisian chefs. By the middle of the 20th century Italian Parmigiano was quite prevalent in the states. See the photo of my father showing Mr. Gallo his antipasto, with a wheel of Parmigiano, era 1950’s. Cheeses such as Wisconsin Parmesan or Argentina’s Parmesan-Reggianito, which are good in their own rite, came after Parmigiano.

As a schoolboy, I often accompanied my Dad to work, and I was given chores, safe chores in the kitchen. One of my chores was to clean a wheel of Parmigiano that I could not carry. After one of the cooks would put the cheese on a table, I would begin to scrape the black off the cheese so that it could be used. Let me tell you there was black soot all over the table, all over the floor and all over me. No matter what, I did my job and the wheel was ready to be severed and served.

The black protective coat for Parmigiano-Reggiano and other cheeses has become outdated and eliminated. Thanks to improved technology and storage.

OK, how we use Parmigiano-Reggiano for some light and easy dishes:

You can start a meal with nuggets of Parmigiano and whole walnuts, If you wish add a few drops of balsamic, cut up some fruit and you have a great fruit salad.

The king of cheeses goes well with almost any salad. Just mix 2 or 3 tablespoons of grated Parmigiano into any mixed salad, especially with your favorite mixed green salad or red and green leaf salad.

You can also shave Parmigiano-Reggiano over cold platters of food as I do with fruit and prosciutto. It is also great shaved over warm grilled vegetables.

It is quite simple to make a Parmesan soufflé that is more prevalent in Paris than Parma, and may be served cool or warm. Take 5 large eggs, 1 pint of milk or cream and whip them together. Mix in 1&1/2 cups of grated Parmigiano-Reggiano, about ½ teaspoon freshly grated nutmeg, and salt and pepper to taste. Pour the mixture into ramekins and bake in a water bath, in a 350 degrees oven for about 40 minuets.

For more Parmigiano recipes we refer you to “The Cooking of Parma” and for more Italian recipes at Food Wine Italian.









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Italian Food and Wine – Cucina al Fresco I

The Italian Outdoor Kitchen

A friend of mine who shall remain anonymous once stated “Italians don’t know how to grill and they never grill. They don’t cook outside.” My response was, “The only time my cousins in the Apennine Steak and BeansMountains of Italy make pizza is in their outdoor oven which was built when their house was constructed over 100 years ago. In the summer they do as little cooking indoors as possible, and to keep the house cool, they cook just about every meal outside.”

Over the weekends the men take over the wood burning outdoor kitchen,they open a bottle of Ariola Lambrusco Dell’emilia Marcello and start cooking. Pizza is only one item that is prepared outdoors. For all practical purposes we can say that they cook everything outdoors. They may bring a pan outside to sauté whatever may be in season such as asparagus. Or they may cook a medley of vegetables on the grill or in the outdoor oven. My cousin Primo loves his swiss chard with polenta and perfectly grilled veal chops, which pair with  Cavalchina Bardolino Chiaretto Rose 2009. They will also grill pork chops, lamb chops, whatever their taste buds desire. They love to cook a famous Tuscan dish, although they may tell you that it is not Tuscan. It is Bistecca with sautéed homegrown beans, which pairs well with Castello Banfi Brunello Di Montalcino 2007. I never tasted beans like theirs and often tried to duplicate the taste of my cousins sautéed beans. I’ve come close, but let’s face it; my beans are not grown in Farfanaro, Italy.

Whenever we cook we must be careful. Safety practices in outdoor grilling are very important. Many accidents happen with amateurs cooking outdoors and thinking they are acting professionally. When cooking outdoors always keep in mind that fat and oil dripping onto your fire will create flames and should be avoided as much as possible and everyone Tuscan veal Chop Mealincluding children should always be a safe distance from the fire. This may occur with a gas grill or a charcoal grill, which many of us still prefer.

However, most accidents occur when amateur cooks are charcoal grilling and start the fire incorrectly. They often over dose the charcoal with the starter fluid. Then they light the coals with a match or cigarette lighter, and flames burst into the air, up their arm, as if nitrogen was poured over the coals. Another practice that causes injuries is when people squirt the fluid onto hot charcoal to speed up the grill’s fire. What has happen, is that a flame shoots up the stream of starter fluid to the container, and the container explodes in the person’s hand. This practice must be avoided.

The best way to light an outdoor charcoal or wood burning grill, I learned from Ralph Delucia. He is the father of Peter DeLucia who Dr. Oz always refers to and who has appeared on his show as guest, to demonstrate kitchen safety practices. What Ralph does is simple and to some folks may require a little patience. He simply mixes kindling wood with paper and places the coals or wood on top. Then he lights the paper with a match. Within a minute the kindling wood catches fire, the kindling wood quickly ignites the charcoal, and shortly afterwards you are cooking.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

Outdoor Grilling Inspiration: Chianti, Italy & Grillworks Grills

Me at the outdoor oven managing the fire and getting ready to cook up the pizzas. While in Italy over the past two weeks we did a ton of cooking, a lot of it on a grill, and some of it in a big outdoor oven. Today to celebrate the

 06/29/2009 15:00


Grilling Vegetables | jovinacooksitalian

Healthy Italian Cooking at Home. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor.

Publish Date: 05/20/2013 9:03


Italian Grilled Pork Chops | Plain Chicken

We both loved all the flavors in the pork. I let the pork chops hang out in the marinade all day while I was at work, and we threw them on the grill when I got home. They couldn’t have been easier! Italian Grilled Pork Chops adapted from Patio Dadio BBQ · (Printable Recipe). Add this recipe to ZipList! Our outdoor grill died last year and we have yet to replace it, and I’d love to do these SOON! If “yes”, what temp would you suggest, and should I leave the lid open and

Publish Date: 04/05/2013 4:01


The most amazing beef Steak with Gennaro Contaldo

In this series Jamie’s mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he s…

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Lonely Planet’s Nicola Williams visits Trattoria Mario, a family-run restaurant operating in Florence since 1953, where diners queue for hours to sample the …

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The Great Red Wines of Campania Italy

Last week I had the honor of being invited, by the Italian Trade Commission, to a Campania,

Campania Red Grapes

Campania Red Grapes

Italy wine tasting event. Again, I thank the Italian Trade Commission for rejuvenating my interest in the magnificent vineyards of Campania, and bringing me up-to-date of the giant strides made by the Campania, Italy wine industry.

My first introduction to the wines of the region of Campania Italy were those on and surrounding the famous Mount Vesuvius. However, the region has vineyards in other areas that are not influenced by Mount Vesuvius’s valconic ashes. Therefore, all the wines have their own characteristics. Below are four wines that are particularly interesting.

Donnachiara, Taurasi DOCG is a wine that is given the highest marks by the Italian wine gurus. The winery is in the village of Monticello, in the Avelino province of Campania Italy. The Petitto family has been a part of the land since 700, and the winery has been part of the Petitto family for 150 years, and when the men were away at war, the winery was administered by the woman. The modern winery was founded in 2005 by Chiara and her husband Umberto Petitto, hence the name Donnachiara.

Donnachiara, 2009 Taurasi DOCG is a wine that can be aged 20 to 30 years. As a 2009 wine, it is a young wine that is a dry ruby red wine with the taste of the forest, berries, dark cherries with an intense amplification of cocoa and coffee, yet it is soft on the pallet.

New wineries directed by young vintners are always interesting. They often bring new interesting concepts that are intergrated with the old winemakers thinking, which is the case with Galardi-Terra di Lavoro. Resulting in the Galardi winery providing us with a wine that is always rated 90% or higher. At their first offering of the wine, they received these high marks

Campania Red Wine

Campania Red Wine

every year.

At Galardi-Terra di Lavoro they produce just one wine that is a blend of 80% Aglianico grapes and 20%Terrarosso grapes. The grape vines are cultivated in high mineral and gravel soil. Land where fruits and nuts have always grown. The wine is a dark ruby red color, with the nose and tastes of peaches, apple, pears, chestnuts and walnuts. It pairs exceptionally well with filet mignon, prime rib, pot roasted, venison and a Neapolitan robust tomato sauce cooked with meats.

Fattoria la Rivolta -  2009 Terra di Rivolta Aglianico del Taburno Riserva DOC, is a wine from the inland province of Benevento, Campania, Italy. In Benevento the land is basically flat with of few rolling hills, and the soil is soft. Therefore, the wine is a little different than the wines from Amalfi or Avellino. These are truly full bodied wines that are dry, ruby red, with notes of black cherry, tobacco and liqueurs. The wines go down easily, and leave a very pleasant aftertaste, which encourages one to have another mouthful of Neapolitan cooking.






















































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I’m Back, With the Great Whites of Campania Italy

Joy of CampaniaI truly apologize for my leave of absence from blogging. Hopefully, a change of events will now allow me to blog regularly. During my absence, I had the honor of being invited, by the Italian Trade Commission, to a Campania, Italy wine tasting event. I thank the commission for rejuvenating my interest in the magnificent vineyards of Campania, and bringing me up-to-date of the giant strides made by the Campania Italy wine industry.

There are four great areas of Campania that produce wonderful tasting white wines. They are Benevento, Salerno, Avellino, Vesuvius, and the wines from the area have their own distinct aromas and flavors.

The wines of Salerno along the Amalfi Coast have grapes that are grown on steep mountainous terrain and the wine that is produced is recognized as an “heroic wine.” (This is a term that best describes the difficulty of growing and harvesting the grapes on the side of the mountain and producing its wine.) One winery, Cantine Marissa Cuomo, as do most wineries in Campania, uses only indigenous grapes from the area. The grapes are Ripoli, Fenile, Moschella, Peppella and Ginestra grapes; the wines are amber white, parchment white and golden white. The aromas of the wines accentuate a freshly bathed woman, mists of the Mediterranean Sea that is warmed by the sun, raisins citrus and herbs, particularly thyme. This wine pairs perfectly with delicately prepared fruits of the sea.

Go inland to Santa Lucia in the province of Benevento for the wines of la Gaurdiense. This winery is a large cooperative of farmers that grow indigenous grapes of the area, particularly Falanghina grapes. The aromas were that of strawberries, pineapples, nuts and the first time that I tasted this wine tomatoes and a hint of floral herbs was obvious. This wine pairs with delicate appetizers, gnocchi with a light tomato sauce, zucchini and pasta, risotto and light meat dishes, fish carpaccio, caprese with buffalo mozzarella, fish dishes.

From Avellino, Italy the white wines are quite ancient at least 2000 years old, and the wines are made from Greco de tufo grape, and the fiano grape. In Avellino these two grapes produce DOCG wines. The tufa-rich volcanic clay soils instills the wine with a mineralogy perfume and the complexity of the fruits and vegetables of land. Vines that provide us with crisp white wines that have aromatic notes of lemons, pears and toasted almonds and a lingering mineral finish. Fiano di Avellino is an aromatic wine that is effusive on the nose. It has aromas of pine trees and lemon with a touch of green herbs and pine nuts. The flavor accents are green apple and lemon with a hint of nuts.

Lacrima Christi del Vesuvio Bianco, I remember when Lacrima Christie was quite a popular wine, particularly with all the Neapolitan Italian-Americans. When I first started working in the Italian restaurant industry we sold a lot of Lacrima Christi. Why folks stopped buying and enjoying this fine wine is beyond my comprehension. Lacrima Christi del Vesuvio Bianco vineyards are on and around the famous volcano of Mount Vesuvius and the grapes are indigenous to Vesuvius, and the winemakers give us a choice of a sparkling or still wine. This wine is made with two grapes Falanghina and Caprettone, and each vintner determines the percentage of each grape. There is an explosion of fruit, flowers, and minerals on my nose that has never disappointed me. There is there is a conglomerate of flavors to my taste buds, a bit of lemon zest and lime, limestone, citrus leaves mixed with seawater and white pepper. Lacrima Christi also sparkles with seashells and gravel from the Mediterranean. That explosion of fruit, flowers, and minerals that I’ve come to love from this variety did not disappoint. With this fine wine, it is impossible to pass up the multitude of table fare gifted to us from the Mediterranean Sea. Lacrima Christi del Vesuvio Bianco also pairs well with light pasta and light meats, such as veal scaloppini.

Campania Whites – Best Wines from my recent trip (Part Two

One important thing that the newly released 2012 whites from Campania and other great white wine regions such as Marche and Alto Adige (I’ll review these whites in my next post) have is their amazing quality, as 2012 is an 

Publish Date: 11/18/2013 10:48


Say F-I-A-N-O: Crisp Whites from Campania, Italy l Wine Spectator

Everything old is new again with these ancient –and tasty!– white varietals from Campania in Italy: Falanghina, Greco di Tufo and Fiano di Avellino. Learn …

White wine guide: Falanghina

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Fiano di Avellino and Greco di Tufo, two delicious — yet very different – white wines from the Campania region of Italy, perfect for summer drinking !



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It is Polenta Time Again

Venison Chops and Grilled Polenta 001

Polenta and Mushrooms 001Venison chops and Grilled Polenta

Polenta and Mushroom Ragu

“E ‘freddo fuori,” it’s cold outside. It is polenta time. Ho, we eat polenta twelve months of the year. However, in the winter polenta becomes more of a staple than risotto or pasta. Polenta is a main dish served with a sauce, it is a side dish with a stew, it is fried with eggs, it is served every which way imaginable.

For all practical reasoning, I grew up in a hunting community. As soon as there was a chill in the air, we hunted, and the huntsman’s wild-game catch and polenta were on the table. Small game was often hung for a day or so before cooking. Generally, on a screened in porch. I recall my grandfather hanging his game, in his wine cellar, next to aging barrels of wine. Big game, such as deer, was often skinned and aged for a about a week.

I remember an ocation when a deer was cought late in the day and there wasn’t any time to butcher the animal. He was hung high on a tree, and dogs were tied to the tree to protect the catch of the day overnight. From the howling of the protective dogs, we all had blood shot eyes.

Polenta is very versatile and can be substituted for any starch at any meal. If you have never prepared polenta now is the time to cook it, and for those who have prepared polenta keep cooking. We suggest you try some of our mouth-watering recipes at www.foodwineitalian.

Game Bird Wrapped in Prosciutto with Polenta – Spork or Foon?

Beginning in 1275, the head of the ruling council of the Venetian Republic was required to gift local red footed wild ducks to the nobles at Christmas time. Therefore, local hunts in Marano were organized Sigh. Regardless, this recipe is OUTSTANDING! Moist, plump cornish game hen that is robust with flavor sits atop a creamy polenta and is surrounded by earthy, tender mushrooms and sweet carrots and topped with the pan sauces as a dynamic finishing touch.

Publish Date: 04/23/2009 0:32


Elizabeth Minchilli in Rome: wild boar + {no stir} polenta

wild boar + {no stir} polenta. I had a really hard time deciding what to cook for Christmas. We spent the holidays in Bari this year, and while Christmas Eve was all about fish, Christmas day was wide open. In the past we’ve done tortellini in brodo, as well as various stuffed and roasted fowl. The thing was, I actually didn’t feel like spending the entire ….. I wish I could lay my hands on boar (or any game, really). I can only find premarinated cubes at the supermarket, and 

Publish Date: 12/31/2012 3:12


Apricot Wild Duck with Swiss Chard and Goat Cheese Polenta

polenta, it’s a match made in bird heaven! Because all birds come from heaven, you know. Except California pigeons. They eat stale french fries. Servings: 2. Prep Time: 15 minutes. Cooking Time: about 2.5 hours. Ingredients: Braised Duck – 2 wild duck breasts Food for Hunters: Nebraska, United States: Food for Hunters was created to provide both hunters and non-hunters different ways to prepare and consider game. Rick and I have been at this for a little over 

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Polenta & Wild Boar- Dino Superfino

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Roe Deer with Polenta


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Christmas Day at Our house.

Our Christmas Dinner

Christmas is always an exciting day for Christians and at our home it is quite festive. After we open our gifts guests arrive to join us for dinner. Our dinners are traditional Parmesan Christmas meals. They are fantastically delicious, yet for some folks, an unpretentious feast.

The arrival of guests begins our festive day. We all gather in a cheerfully decorated room and mingle around a table with a little antipasto. Accompanying the antipasto are glasses of sparkling wine such as Prosecco or Asti Spumanti. We raise our glasses and spread love and affection amongst us.

With festive affectionate vibes in the air we move to the dining room table. The dining room table is always decoratively set for our Christmas meal. A tureen of anolini in broth is in the center of the table accompanied by the traditional grated Parmigiano-Reggiano cheese.  Also on the table is a bottle of Albana di Romagna seco (dry), Bardolino Rose Classico and Amarone della Valpolicella Classico, a bottle for everyone’s taste. Everyone is always totally satisfied with the traditional anolini.

My Parmesan family’s time-honored entrée of roasted capon with a spinach stuffing accompanied by Parmesan mashed potatoes is then presented and served.  The entrée is followed by Insalata di Indivia Riccia, a truly exquisite chicory salad with semi-hard-boiled eggs.

This meal is endless in our hearts. However, for desert it is customary to have Zuppa Englese as we have always prepared it. Accompanying the Zuppa Englese are nuts, fruit and cordials.

Scroll down for the recipes which are also in the award winning cookbook, “The Cooking of Parma” authored by Richard Camillo Sidoli.

ANTIPASTI ASSORTITI di PARMA                                                                                                                                                                                                                                                                                                                              Parma’s Assorted Appetizers

In the  Province di Parma one thinks first of Antipasti Assortiti which is an assortment of the finest cured meats. The antipasti may also include some fruit and cheese. The cured meats include coppa, culatello, pancetta, prosciutto, prosciutto di cinghiali, salami all delicately and systematically arranged on a platter. The meat is always cut fresh. It is never rolled or folded or pressed for this would damage the flesh. If  fruit and/or cheese accompany the meats they would decorate the center.  Lets make a platter with the available meat, and the fruits that blend the best. What we cannot purchase outside of Parma is culatello which is a similar to a prosciutto, prosciutto di cinghiali which is wild boar prosciutto, and the local salami which is the leanest salami particularly in the Apennine.

1 melon-cantalope or casabas
6 figs-in season
3 oz. Prosciutto di Parma
3 oz. coppa
3 oz. salame
3oz pancetta

Cut the melon in half, remove the skin and the seeds. Slice the melon. At one end of  a platter place the melon slices next to each other. Clean the figs and slice them lengthwise. Display the figs flesh up, across the middle of the melons. Delicately arrange the coppa on one area of the platter. Repeat for the salame. When you put the Prosciuto on the platter it may be a little puffed up. Serve!

Parma’s Anolini

Fresh Pasta

Our basic fresh pasta contains a little water. The water aids in the binding of filled pastas, and we love our filled pastas.  It is a light healthy pasta.

3&1/2 cups of flour
3 eggs extra large
1/2 cup of water
1/2 teaspoon salt

Put flour into a large mixing bowl. I use a bowl because I do not want flour all over the kitchen. Make a hole in the middle and put all the remaining ingredients in the hole. Mix it all into a round solid ball. Italian women begin the mixing by whipping the liquid into the flour with a fork. Then continue, by hand, to knead on the table or pasta board. The ball should be just a bit damp to the touch, not sticky or dry. Sometimes the humidity makes the difference. If too dry, add a tablespoon or two of water.  If it is sticky, spread a little flour on the table or pasta board while you knead. About ten minutes of needing is required. The dough should be smooth, elastic and a almost damp to the touch.

For the Anolini

3 quarts of broth
1 pasta recipe
2 tablespoons butter
1 medium onion chopped
3 cloves of garlic minced fine
3 slices of Prosciutto chopped
1/2 lb. cooked pot roast
1/2 cup red wine
1& 1/4 cups sugo from pot roast
1 teaspoon nutmeg
1/2 cup of ricotta
3 tablespoons chopped parsley
1 Egg
1/2 cup grated Parmigiano-Reggiano

Preparing the filling:

Heat butter in a saute pan.  Add onion, garlic and Prosciutto to hot butter and begin a sufri-saute. Cut pot roast into small pieces and add to saute. Cook until all ingredients are well blended. Add red wine to saute and slow boil for one minute. Add pot roast sugo-sauce, cover  and simmer until meat begins to fall apart, 1/2 hour.

Allow to cool so that the saute can be handled, and chop through a meat grinder. If a food processer is used, stop the machine before pureeing the mixture. Add Nutmeg, parsley, ricotta, grated Parmigiano-Reggiano, egg and mix well

Make the anolini;

Roll out the dough as square as possible, paper thin, 2 pages thin. Cut out 1inch diamater disks, U. S. 1/2 doolars, and drop a half teaspoon of filling (the filling may be passed through a pastry bag on to the pasta dough)  on half the disks. Paint the remaining disks an egg wash, cover fillings and seal tight  When disks are cut there is  exsess dough, Roll out and continue until all the pasta is used. Save any excess filling for veal birds.

If pasta is rolled out with a house hold machine, make two rows of filling, paint around filling, cover with another sheet of pasta, seel the pasta around the filling and cut out little full moon pillows.

I roll out the dough by hand, and use the first method. What ever method of preparation is chosen, practice develops efficiency and makes perfect. Save any excess filling for veal birds.

Cooking the anolini:

Bring 3 quarts of water to a boil, and slow simmer the broth. Put raw anoglini into the boiling water. As soon as they come to the top, transfer to broth and cook al dente, 8 minutes.

CAPPONE ARROSTITO RIPIENO di SPINACI                                                                                                                                                                                                                                                                                                                                                              Roasted Capon with spinach stuffing

Our favorite roasted bird with our favorite stuffing. It is a delightful meal to serve year round. However, it is always served on Christmas day.

The filling:

1- 6 pound capon
3 lb. spinach or 3 packages 10oz frozen spinach
3 cups water (to blanch spinach)
3 tablespoons butter
The capon’s liver minced
4 scallions sliced fine
1 teaspoon basil
2 cups 1 inch cubed day old white of Italian  bread
1/4 up milk
1/2 cup stracchino or other soft cheese
2 Eggs
1/2 cup gratted Parmegiano-Reggiano
Salt & pepper to taste

Blanch the spinach in 3 cups rolling boiling water .It takes about 3 minutes. Immediately chill in cold water. Squeeze out as much water as possible from the spinach, and chop medium fine. While the water is boiling and spinach is blanching start the sufri-saute, and soak  the bread in the milk. In a saute pan,  heat the butter. Add the chopped liver and sliced scallion to the hot butter.  If necessary lower heat to avoid burning. Cook liver well done..

Put the chopped spinach and soaked bread into a large mixing bowl. Add the sufrito, cheese, eggs and salt and pepper to the bowl.  Mix until all the ingredients are evenly distributed and well incorporated.

Fill the front and the rear cavity of the capon with the stuffing (Do not over stuff).  If you wish, seal the rear cavity with large toothpicks or butcher’s twine

For the roasting pan:

1- 6 lb. stuffed capon
6 small white onions
2 cups af chicken broth

Preheat oven 450d.f.

Place a rack in a roasting pan with a 1/2 inch of broth and the small white oions.  Put the stuffed bird on the roasting rack and roast in the 450 d.f  preheated oven.  Cook for 30 minutes and lower temperature to 325 d.f. Cook until golden brown, and leg and thy joints are loose to the touch and the juice runs clear. About another 2&1/2 hours depending on the size of the bird.

INSALATA di INDIVIA RICCIA                                                                                                                                                                                                                                                                                                                                                                                       Chicory Salad

2 semi hard- boiled eggs
1/2 pound of chicory
3 Italian plumb tomatoes cut into wedges
1 circular slice of red onion separated
1/2 red pepper julienne
3 tablespoons of shredded radish
3 tablespoons shredded carrot
1/2 cup mushrooms sliced thin
1/2 of a cucumber cut into 2 inch wedges
1/3 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Boil eggs for 7 minutes.  The yolk should remain soft and a little liquidly in the center.  Wash and clean the greens. Tear the chicory into 3 inch pieces and put it into large salad bowl.  In the center of the chicory put thin slice of red onion separated into rings, the red pepper, the mushrooms, cucumbers, carrot and radish. Cut the tomatoes and eggs into wedges and alternate wedges of tomatoes and eggs around the outer rim of the salad. Dress with Oil, vinegar, salt and pepper.

Zuppa Inglese
English soup

A very popular dessert That should not be confused with Italian Rum Cake or Tiramisu.
Zuppa Engese is more moist than rum cake and has more fruit in it. It is flavored differently that tiramisu. Zuppa Englese or English soup is an Italian rendition of English trifle, and is made differently in different provinces of Italy. For example: In Naples, they often have a layer of chocolate and cover the cake with a baked meringue, In Tuscany they makes it very similar  to trifle and in Emilia-Romagna they cover the cake with whipped cream. I have served my rendition to thousand times over and my family is Emilia.

The cake

2 cups cake flour
1 cup sugar
1/4 teaspoon salt
8 lg. eggs

Zuppa Engese is shaped either as a dome or an American football. I have made both shapes. If you make the American football you have to cut the shape from cake. If you make the dome, you can bake the cake in an oven proof bowl.

Preheat oven 350 F.

Butter of flour baking pan or *bowl. Sift the flour into a bowl, grate the lemon zest into the flour, and mix in the salt. Put the sugar and eggs in a mixing bowl. Beat the eggs to soft peaks, about 4 times in volume, and drizzle in the vanilla. Fold the flour into the beaten eggs. Simply have 1/3 of the flour snow lightly over eggs and fold the flour into the eggs, repeat the procedure 2 more times. Fill the dusted pan, and bake in the preheated oven  for about 30 minutes. Check the cake; it should be golden brown and coming away from the sides of the pan, test with a long toothpick. Stick the toothpick in the middle of the cake. It should come out clean.

For the cream
Pastry cream:
1 cup sugar
1/2 teaspoon salt
3 tablespoon cornstarch
2&1/2 cups milk
2 teaspoon extract vanilla
Zest of 1 lemon
4 extra large eggs
1/2 teaspoon salt
1 tablespoon vanilla extract

Whipped cream:
1 pint of heavy Cream
1 tablespoon of sugar or to your taste
1 teaspoon vanilla extract

Put the cornstarch into a mixing bowl. Add a 1/2-cup of milk, stir, with a spoon, to dissolve the cornstarch, and whisk in the eggs. Mix the remaining milk and sugar in a heavy saucepan over medium-high heat. Bring the milk to the scolding point and lower the heat to keep the milk warm. Whisk the egg mixture again and slowly mix it into the hot milk. Cook the mixture until the whisk leaves lacy lines in the pastry cream. Remove the cream from the heat and stir in the vanilla. Poor the pastry cream into a heat proof glass dish, cover cream with buttered wax paper, cool and store in the refrigerator.

Put the heavy cream into bowl with an electric beater. Whip the cream to soft peeks, add the sugar and the vanilla  and whip the cream to stiff peaks. Careful, avoid over whipping to butter.

The syrup and fruits

1/4 cup sugar
1/2 cup water
1/2 orange sliced
1/2 lemon sliced
1 cinnamon stick
!&1/2 oz light rum
¾ cup pitted bing cherries
¾ cup sliced strawberries
¾ cup peaches cooked al dente

To make the rum Syrup: Put the sugar, water, orange slices, and lemon slices and cinnamon stick in a pot, and bring the mixture to a simmer. Cook for 5 minuets, remove from the heat and allow steeping to room temperature. Strain the mixture, add the rum, funnel into a bottle and store in the refrigerator.

*If you do not have an oven proof bowl you can always use a metal mixing bowl.

Put the cake together: Cut the cake into about 1 inch slices with the bottom from the bowl the top of the dome. If you make a football shape cut the cake so that when they are put it together it will be in the shape of a football. OK, let’s put it together: first, we make the cream which is 2/3 pastry cream and 1/3 heavy cream, therefore, put the pastry cream  into a mixing bowl and fold in 1/3 rd the volume of whipped cream to pastry cream. Second, place the bottom of the cake on a cake plate and moisten with the rum syrup, place a ¼ inch layer of cream over the wet sponge cake, place fruit on the cream to taste, repeat until the dome or football is formed. Third, cover with the whip cream, if you feel ambitious, put some whip cream in a pastry bag with a star tub and decorate. You may also pat some fruit dry and decoratively place on the cake.

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Our Feast of the Seven Fishes

Our Crab meat and Lobster Salad

It seems to be common knowledge that everyone in Italy and all the Italians who migrated to every corner of the world celebrate La Vigilia di Natale with a seven fish feast. There was a time when La Vigilia di Natale, Christmas Eve, was a meatless catholic holiday. Therefore, with 2/3 of Italy surrounded by water, it made sense to celebrate with seafood. Particularly, on the eve of the most important catholic day, why not celebrate with seven fishes.  To this day we celebrate the feast of the seven fishes.

I hate to disappoint anyone, but many Italians never celebrated the vigil of the seven fishes. I grew up in an Italian household and community, where the feast of the seven fishes was never mentioned. Our families migrated from the northern Alpine and Apennine Mountains of Italy. They were hours from the sea, and fresh seafood was unavailable. It was impossible to celebrate the vigil of the seven fishes.

Clams Oreganato

I recall my first feast of the seven fishes like it was yesterday. Before I left the house I told my father that I was going to my future

in laws for a fish dinner. He said that I was in for a big surprise. Surprise is an understatement. I arrived at the house and when the door opened the magnificent aromas captivated my senses. Everyone was in a joyful mood anticipating the fabulous dinner we were about to feast on. It was a completely new dining experience for me, as the food kept coming and coming. Each course was more flavorful than the previous one. I was in total awe of the meal from antipasto to dessert. The magnificence of the Feast of the Seven Fishes rises above the food that is served. The Feast reunites family and friends.

Over the years our family continues to celebrate the feast of the Seven Fishes. Sadly, we have lost family members through the years and they are remembered fondly at this time. However, a new born always brings joy to all of us. The family continues to grow and the feast continues to give us joy.

Spinach Pasta with our Prawn Sauce

As the years passed the menu and the wine have  changed a bit. However, this is one of my favorite menus and it includes the wines I like to pair with the menu. Below are my choices for this

Feast of the Seven Fishes and all that has to be done for the recipes is to click.

Astaco e Granchio Insalata — A Tangy Lobster and Crabmeat salad is a great antipasto to start a meal with.  With this dish I get two of the seven fish, lobster and crabmeat. Serve with a bottle of Est! Est! Est! a dry white wine that may have a little sparkle.

Vongole Oreganato – A very popular Southern Italian clam dish that may be paired with Sambuca di Sicilia a dry white wine.


Mussels Marinara

Tagliatelle Verde e Gombarone con Salsa Zafferano – We vary from the norm with this Spinach Pasta topped with our Prawn Sauce.  For  this pasta dish we  use Spinach noodles with prawns (or shrimp) in a saffron sauce. Serve with a bottle of Orvieto.

Cozze Marinara — Mussels, the Italian Seafarers Style, which is a fabulous Southern Italian seafood dish. For us our choice of wine is Vesuvio Bianco, Lacryma Christi Bianco

Nonna Carmella’s Spada al Forno – Nonna (Grandma) Camela’s Campania Baked Swordfish that is really tasty. I have never known anyone else to do a similar recipe with swordfish, and she was born in Argentina. Maybe this is an Italian – Argentinean dish. Whatever, you will love it. Torrontes, Argentina’s succulent dry white wine is a super pairing.

Nonna Carmella's Spada al Forno

Nonna Carmela’s Spada  al Forno

Branzino alla Venetzia – We take you to Venice for this simple Baked Bass or Red Snapper in the

Baked Venetian Sea Bass

Venetian style sauce. Serve with Pino Grigio

Tonno alia Genovese  – These are herb infused Tuna Steaks cooked Genoa Style. Serve with Cinque Terre Bianco-white

Trota al Forno con Foglie di Alloro — Trout Baked with Laurel (Bay leaves), this dish is made with sea trout on Christmas Eve. Serve with FrascatiDessert is always too much. I suggest Torrone, which our cousin sends us from Naples, Italy, and a bowl of fresh Zabaione decorated with ladyfingers and struffoli.

Zabaione is a relatively easy to make. Bring a pot of water to a slow simmer. In a bowl or a Zabaione pot put 1 egg yolk, 1 and ½ tablespoons of sweet Marsalla wine and 1 heaping teaspoon of sugar. Place the pot over the water and whip vigorously until you have a cream of soft peeks. Be careful not to make scrambled eggs, and you may want use some elbow grease. To serve place the Zabaione in an attractive bowl and decorate with ladyfingers.

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Biscotti – A Duncan Delight

Growing up in the Bronx NY with a family in the food business, I was always in and out of my Grand Father’s Italian pastry shop. I often watched how they made their products, the mixing, the baking, the decorating; whatever they were preparing. At times I would munch on the goodies, especially the cookies, I particularly like to dunk biscotti into hot chocolate. I preferred and still do delicately flavored biscotti, either lemon or anise. Today many folks believe mixed into the batter, nuts, cherries, cranberries, whatever. Someone told me that they had biscotti with bacon. Give me the old time delicate flavored anise biscotti or lemon biscotti and I am “as happy as a Lark.”

Biscotti, the twice cooked cookie, keeps’ well for a few weeks in a sealed jar, tin can or in a plastic container. Ho, by the way, for adults, they are great dunked into dessert wins. Our recipes are at Food Wine Italian.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

affogato & chocolate espresso biscotti – Sunday Morning Banana

Affogato translates to “drowned” in Italian – affogato al cafe, meaning drowned in coffee, is a traditional Italian treat served in cafes consisting of a shot or two of hot espresso poured over vanilla or coffee ice cream. Affogatos 

Publish Date: 09/05/2013 8:00



How To Make Crunchy Biscotti Cookies Cooking Lessons – The Kitchn

Once an obscure Italian cookie from Prato, biscotti are now a common addition to many cookie plates. Classically, the cookie is made with pine nuts and almonds, but it’s possible to find all sorts of additions these days, from 

Publish Date: 12/06/2013 12:00



How to Make Simple Biscotti

Get the recipe @ http://allrecipes.com/recipe/biscotti/detail.aspx Watch how to make this simple, no frills Biscotti recipe. Get tips for cutting uniformly-s…

Biscotti Recipe (How To Make Italian Biscotti) Biscoti

Best Italian Biscotti Recipe http://howtoexpo.com/recipes/italian-biscotti Video On How To Make Biscotti. This biscotti recipe is what I use on a regular bas…

Italian biscotti.mpg

Grandma B lives in Harriman, NY. She is 82 year old. She makes the best italian biscotti on the world.

How to Make Biscotti with Nada Vergili of Nada’s Italy

This was a super-fast segment on Charlotte Today where I had to make my “Biscotti” or as they’re called in Tuscany “Biscotti di Prato” or “Cantucci”. Sorry i…

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Amaretti – A Great Holiday Treat

Amaretti are very popular Italian cookies, biscotti. Italians make these almond cookies and ship them all over the world. The fresh made cookie and the store bought from Italy are a different biscotti. The amaretti from Italy are brittle, crunchy. While the fresh made ones are soft and a bit chewy. The fresh cookies were often covered with pine nuts and everyone refers to them by there Italian name, pignoli.



I first started baking amaretti when I worked for my father at Camillo’s Restaurant in NY, NY, at the age of 19. As all the bakeries, hotels and restaurants did, we bought almond paste and added egg whites and sugar to the paste. This cookie was a give away, and in a week I would make about 1,000 amaretti. Compared to my grandfather’s pastry shop in the Bronx, Conti’s, our was a small amount, they were closer to 10,000 a week.

I still like to make amaretti, however, the price of almond paste is through the ceiling, therefore, I make my own paste. The least expensive way to make the paste and cookies is as folllows, and your amaretti will be as good aor better than store bought.

Take 2 cups of blanched almonds with the skin removed and gind them into a powder or as close to ,a powder as possible. Put the almond flour In a mixing bowl with a paddle and add 2 cops of powdered sugar, 1/3 at a time  and jently mix the two ingediant well mixed. Slowly add an egg white to form a paste that can be formed into a ball or a log. This paste may be used in a lot of dofferent recipes, such as almond danish.

To make the amartti place ½ lb. of almond past in a bpwl with a paddle. With the machine on medium slowly add the egg whites, mixing well until the mixture is stickey and moist. You may not need all of the egg whites. A true test is to hold a ball of the mixture between thumb and index finger, pull the fingers apart, and when they are a ½ inch apart, the mixture should separate.

Line a sheet pan with parchment papper. Place a teaspoon dollops of batter about an inch apart and bake at 425 deg.f. for 15 minutes or until golden brown. Cool for about 20 minutes before removing from the pan.

Gino D’Acampo : Affogato con Amaretti

Italians love coffee, and I am no exception. This cup of coffee is really something special though. Make more amaretti than you think you need. They will dis…

I segreti del cuoco – Amaretti da Dolce e Salato

Quinta puntata dei segreti del cuoco – Ricetta Amaretti – Dolce e Salato (Riola – OR)

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Italian Food and Wine-Eat Italian, Eat Healthy

Lunch at the Sea

Lunch at the Sea

My mother, my aunts, my mother’s girlfriends all ate healthy and they ate Italian. They all followed the same Italian eating habits, philosophy, “Mangiare un po’ di tutto” eat a little of everything. None of the ladies were overweight and none of the ladies ever went on a diet. Now, some of the men, husbands, were portly, but they took on American eating habits or Italian American eating habits.

Italians Shopping

Italians Shopping

Look at the photo of Italians shopping in Rome and look for the fat Italians. Look at the typical Italian ladies enjoying a luncheon on a rainy day in Liguria. Where is the stereotyped chubby Italian? That is the stereotyped Italian in the American mind. In general, Italians are in pretty good shape. It is their lifestyle, and that includes healthy eating habits.

For me to explain eat healthy, eat Italian, “mangiare un po’ di tutto,” is to say something about my mother and aunts eating habits. First let me say that my mother and my aunts lived to be octogenarians, except for Aunt Ida who was a golfer until she was 96. For example, Mom always ate an egg and never missed dessert. A day never went by when she didn’t have pasta or risotto, or polenta – how about those carbs. However, she made sure that she ate her greens. Aunt Ida had thesame eating habits, with one exception, she had a cocktail and a glass of wine every day.

Some days, particularly hectic days, eating a little of everything began in the morning and ended in the evening. On frantic days the main meal, was generally a one pot meal, such as veal stew or a bowl of minestrone and dessert. Quite often, the main meal was a five or six course meal of small plates and consisted of eating a little of everything. A sample, simple 5 course meal would consist of Speck di Alto Adige or Prosciutto Di Parma, a small plate of (2&1/2 to 3oz. raw pasta) bowties with lemon and herbs, chicken tenders lemon and mushroom, a side of Roman style spinach and finish the meal with an all time favorit peach melba. At any rate, in Italy, generally, the folks refrain from over indulging and enjoy a variety of flavors from eating from an assortment of foods. “Mangiare un po’ di tutto”.

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Espresso, Italian Style Coffee

Espresso continues to gain popularity worldwide and is one beverage in Italy the Italians cannot do without. It all started with the old maganette coffee pot and Italian style OLYMPUS DIGITAL CAMERAcoffee skyrocketed in popularity with the invention of the espresso machine.

To make excellent coffee, espresso, requires meticulous attention to four procedures. First and foremost is the blending of the coffee bean and the roasting. Then the bean must be ground properly so the flavors will be extracted properly without any disturbing oils being extracted. The coffee machine, espresso pot, must be of good quality and maintained properly. Last but far from least is the loving hand that prepares the espresso.

The blend of beans is generally from a variety of areas in the world. Columbia, Brazil, Ethiopia, Arabia, Africa, Asia and other areas, Coffee tasters pick out the green bean and advise on the roasting and blend. These specialized tasters decide on the blend of beans and they may use six or seven kinds of beans.

Coffee, aside from as a beverage, is consumed in many ways, particularly in desserts. To name a few desserts, gelato, sorbet, tortes, soufflé, short bread biscuits and let us remember tiramisu.

There are two coffee making incidents that I remember well. The first was my grandmother preparing for a large group. She would wrap the coffee beans in a cheese cloth and place the wrapped beans in a pot of boiling water. After a few minutes she would take the cheese cloth wrapped coffee beans out of the water and nobody refused or complained about her espresso. The second  incidence was when I bought a brand new upscale espresso machine. The first day we were entertaining my in-laws my brand new modern machine broke down. Betty was quite upset and shaking in her boots. I went and retrieved a large maganette coffee pot that I has  refused to discard and hid from Betty. Then I served my style Italian coffee. Everyone raved about my brand new, most up to date, espresso machine. Who knew!!!

For dessert recipes go to Food Wine Italian.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

A guide to ordering coffee in Italy. – The Travel Bite

Other ways that coffee here in Italy differs from coffee in the US: for the most part, it’s quick. Coffee bars are just that, bars, where you stand, sip your espresso, and in 5 minutes you’re done and out the door. This is especially 

Publish Date: 09/18/2013 10:01


Espresso Coffee – making espresso with Italian Espresso Machine

http://www.manfreedinthekitchen.com/ Manfreed demonstrates how to make espresso coffee using an Italian Espresso Machine, also known.

Publish Date: 10/24/2013 21:11


How to prepare a good italian espresso with moka

You can prepare a good Italian espresso coffee by using the moka pot. It’s simple and cheap! 1) fill the water in the water chamber up the valve 2) put the f…

For Beginners How to make an authentic Italian espresso coffee

We at www.italianbeandelight.com are dedicated to authentic Italian flavor and quality. For further short tutorial videos, pleas visit our YouTube channel. I…

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Olive Oil – The Italian Healthy Fat

Olive oil lowers bad fat, LDS cholesterol and raises the good fat, HDL cholesterol in the body. It aids in the development of bone structure in children. Extra virgin olive oil helps adults maintain a strong Oil tasting, BAIA October 2006 Wine Tasting, C...body particularly for those involved in sports. For the elderly, olive oil slows down the breakdown of body tissues and brain cells. Recent studies in Canada show that olive oil is more than a preventer of coronary decease, it has a positive strengthening effect on Olive Oil – The Healthy Fatarteries and good health in general.

The taste and aroma of the oil is dependent on the topography of the land and weather conditions of mother nature where the olives are grown. Extra virgin olive oil is best raw and drizzled over the food that is being served. Light, fruity, delicate extra virgin olive oil is best for light dishes such as fish, vegetables and cheeses. The medium oils are best with soup, light pasta and salads. The stronger oils pair best with robust pasta dishes, roasts and grilled meats.

How do we know that a bottle labeled “Made in Italy” was truly made in Italy? You know, maybe the olives were grown in Morocco or Spain, even pressed in other countries, Well, since 2009 the European Commission of Management Board requires proper labeling of all products manufactured in Europe. The board along with the European Food Safety Authority requires that the olive oil producers’ report to them where the olives are grown pressed, and how the olives are pressed and the oil bottled.

In order for the board to be effective, they must have the means to verify what the producers’ state on the bottles. The European Food Safety Authority is located in Parma, Italy and controlling what the Italians do and say is actually easier than controlling other parts of Europe. Therefore, a bottle of Italian olive oil that states “Made in Italy” requires the olives to be grown in Italy, pressed in Italy and their oil bottled in Italy with proper labeling.

BFD De Cecco 100% Italian Olive Oil Deal 2013

Olive oils are available in four different types, but the extra Virgin Olive oil from Italy is strictly classified under its own unique set of parameters by the Italian federal government. The olive oil for cooking should have high concentrate of monosaturated fats as only this type of olive oil will be able to provide High Density Lipoproteins (HDL) or the good cholesterol and maintains Low Density Lipoproteins (LDL), which is the bad cholesterol. Olive Oil Health Benefits.

Publish Date: 10/18/2013 12:02


7 Important Tips When Buying Olive Oil | Fooducate

It seems like every other day we hear from nutrition experts about healthy fats, the Mediterranean diet, and how olive oil consumption is growing worldwide. And while most of us have automatically tagged olive oil as the go-to 

Publish Date: 07/25/2013 7:30


Healthy Fats – Add These Health Fats In Your Diet Today

http://www.BlowtorchBellyFat.com But seriously, many people do not consume enough healthy fats in their diet because they are scared it will give them heart …

Garlic Spaghetti – Spaghetti Aglio e Olio Recipe – Pasta with Garlic and Olive Oil

Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit http://foodwishes.blogspot.com/ for more info and over 500 more original video recipes! I …


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Italian Food and Wine – Olive Oil

Olive oil

Olive Oil

Italian olive oil is recognized as some of the finest olive oil in the world, particularly, the Extra Virgin Olive Oil from Italy. Italy consists of twenty
regions, and the finest olive oils of Italy are found in fifteen regions. Each one of these regions has producers that are making DOP olive oils. A grading is given to food products that meet specific standards. D.O.P is the abbreviation for Denominazione di Origine Protetta – translated “Protected Designation of Origin.” A distinction that tells us that we are purchasing a high quality food product. However, the cultivated soils and trees of a given area provide the distinct taste of the olive oils from each region, every province. Therefore, the extra virgin olive oil of Liguria, Tuscany, Sicily, actually, the olive oil of each region will have its own distinct flavors.

The manufacturing process for Extra Virgin Olive Oil is cold pressing. A process that prevents any heat from disturbing the quality of the extra virgin olive oil. When the olives are tree ripened, they are harvested with extra care. The fruit does not come in contact with the soil under the trees, and the oils from human hands should not come in contact with the fruit. At the manufacturing plant, the olives are washed in unheated water, and any stems or leaves that  accompanied the olives to the plant are separated from the fruit. The olives are then smashed with stones into a paste. The paste is cold pressed to extract the oils from the olive paste. After the oil is extracted from the paste any sediment that may remain is removed to obtain a clear olive oil.

Extra Virgin Olive Oil is great as a salad dressing, drizzled on cooked foods, as a condiment, and marinating and preserving foods. Cooking with olive oil, particularly what and how to cook with extra virgin olive oil is controversial. For example extra virgin olive oil has a low smoking point, about 300 deg. F. When oil smokes it is turning to grease. Smoking olive oil becomes bitter and unhealthy. Therefore, if you fry or sauté in hot olive oil you are defeating the purpose. Watch the video below that Chef George provided for us.

Preparing food with olive oil to be continued. Do your shopping at RCS Cyber Mall, and for Italian Recipes go to Food Wine Italian.

From Olives to Oil, The Italian Way

I was curious about how the olive is transformed into that most precious substance – extra virgin olive oil so I went to an olive press (frantoio) which uses traditional methods to press the olives without using heat. Castelli Romani is not the most …

How to make olive oil

Apollo olive oil is made on the only mill in the US that uses vacuum technology. This greatly reduces oxidation resulting in the highest level of polyphenols possible. This process produces the healthiest and most flavorful California olive oil avail…

Why I never cook with Extra Virgin Olive Oil by George Mateljan

Unlike refined Olive Oil, Extra Virgin Olive Oil should never be heated above 200 to 250 degrees. Heating Extra Virgin Olive oil destroys its nutrients, turns the oil rancid and releases dangerous free radicals in its smoke. Extra Virgin Olive Oil is…

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Italian Food and Wine – Fresh Homemade Pasta

OLYMPUS DIGITAL CAMERAIt is truly a heartwarming feeling to walk into the house and absorb the aroma of fresh pasta  being prepared. The Greatest is to walk into the kitchen and see Nonna and Mamma joyfully making pasta. Mamma always takes Nonna’s lead. Together they are creating a Concerto di Pasta.


This is a magnificent tradition that has been slipping out of the Italian Culture. Today our hectic lives make it difficult to put the time aside for many cooking chores. With all the fresh pasta safely packaged in cryovac bags, it makes it easy for us to side stop making pasta.  All we have to do is put fresh pasta on our shopping list and buy it at the market.

The store bought pasta comes in every shape and size. You can buy tagliatelle, cavatelli, tagliarini, tortellini, tortelloni, cannelloni, cappelletti, fettucine, lasagne and they are green, red, orange, black or white. You can buy whatever your heart desires.

Lets face it, there is nothing like fresh homemade pasta. Particularly filled pasta with your special filling and your unique touch. Find the time to do it! Just follow the directions at www.foodwineItalian.com and you will put fresh pasta on your dinner table. 

Top 10 Homemade Pasta Recipes – Top Inspired

Basic Fresh Homemade Pasta Recipe Basic Egg Noodle Pasta Recipe Spinach Pasta Dough Recipe Homemade Spaghetti Recipe Fresh Homemade.

Publish Date: 09/02/2013 15:37


Gluten Free Pumpkin Ravioli | Gluten Free Gus

Otherwise I would have opted for browned butter, toasted pecan, and pan fried fresh rosemary. Making ravioli is a labor of love, but hot fresh homemade pasta is ample reward. Good luck, have fun, enjoy, and don’t judge.

Publish Date: 10/10/2013 6:00


Fresh egg pasta ( pasta all’uovo ) Italian recipe

There’s simply nothing like preparing a pasta dish from start to finish, and this pasta dough recipe (100% italian) from GialloZafferano, Italy’s #1 food web…

How to make fresh pasta homemade (Plin ravioli)

Maria Cristina Rinaudi, chef of Le Torri restaurant in the heart of Langhe (piedmont region) explains how to make ravioli plin, of one the most appreciated k…

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Food Wine Italian – Riso

Risotto&VegetablesYou ask folks “what are Italy’s starchy foods”? They undoubtedly respond “pasta, and bread.” Yet in many Italian communities rice is as important as either pasta or bread. Italians are really into their rice. So much so that they produce a variety of grains of rice, all to be used differently in cooking. The most important Italian grains of rice are Arborio, Vialone Nano and Carnaroli. All three of them cook up differently.

Arborio is the most available Italian rice on the market. It is the most sturdy of the three Italian rices, and it can be sticky if over cooked. It has a lot of outer starch and a little over cooking releases too much starch, resulting in a creaminess that is too thick. If you add extra consume it may become too loose. Just be careful when cooking Arborio.

Riso Vialone Nano has a short, stubby grain with high levels of inner starch and absorbs liquids and flavors creating a robust risotto. As the outer starches are absorbed in the liquid the resotto becomes dense and creamy. This is ideal for a robust and chunky risotto, particularly with meat and seafood. It may be cooked twice; therefore, it is good for rice timbales served as a side dish, second course, or dessert. It also makes a good risotto ascuitta, on the dry side, if you cook away some of the liquid.

fruit risotto

Carnaroli is a dainty grain that holds up well. It has a good balance of both the inner and outer starches. Therefore it creates a creamy risotto with an al dente bite. If you cook off some of the liquid the risotto remains creamy and asciutta at the same time. It is ideal for delicate risotto such as risotto Milanese and desserts with rice.

For risotto recipes go to Food Wine Italian.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Easy Rice Pudding – Riso al Latte con Fregole e Mandorle | Italian

Recipes from Italiaoutdoors Food and Wine – creator of unique active (bike, hike, ski, walk) and culinary adventures in Italy. Small groups, owner/expert led.

Publish Date: 04/02/2013 15:35


Arancini di Riso (Cheese-Filled Risotto Croquettes)

Around the World in 80 Dishes takes you to Sicily, Italy, with a demonstration of a classic recipe for Arancini di Riso (Cheese-Filled Risotto Croquettes wit…

Gualtiero Marchesi – Riso, Oro e Zafferano – Rice, Gold and Saffron

From the BBC programme Italy Unpacked, Andrew Graham-Dixon and Giorgio Locatelli visit Il Marchesino at La Scala in Milan to sample the risotto alla milanese…

Gluten-Free Product Review: Riso Bello Pasta

Tinsley reviews the delicious Riso Bello Pasta! What is your favorite GF pasta?









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Italian Food and Wine – The Poached Egg

I grew up in an Italian kitchen that cooked differently than most Italians. For example we never cooked dry pasta dishes in the house, and a poached egg often topped a dish. The poached egg was often half OLYMPUS DIGITAL CAMERAcooked or very soft. Of course, in the morning, I enjoyed it on toasted Italian bread. During the rest of the day the poached egg may have appeared on a salad, and on fresh pasta, on risotto, on polenta, on diced ragu di carne, whatever. Ironically, I do not remember an egg on a steak.

Risotto was made Parmesan or Milanese style and placed on the table with a poached egg on top. Grated Parmigiano was sprinkled over the risotto and the cheese and egg mixed into the risotto.

Polenta would be in a bowl as opposed to on a board. The polenta would be topped with pats of butter and a poached egg. At the table freshly grated pepper and grated Parmigiano topped all and everything was mixed into the polenta. Tagliatelle pasta with sage and butter was topped with a poached egg that was mixed into the pasta. Salads, entrees and veggies could also be served with a poached egg.

A nice bottle of Badolino or Prosecco rose brut pair well with this wine.

Of course, serving a poached egg was not an everyday dish, event. It was more of a celebratory treat to put a special twist on some of our favorite dishes.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Cookbook Fixation: Italian Poached Eggs

IMG_8517. In the list of things that are tasty but photograph badly Italian Poached Eggs are pretty high up. This is one of those recipes for which anyone can eyeball the proportions, no matter how little cooking experience you 

Publish Date: 07/08/2010 23:09



Kitchen Boss- Spinach with Polenta and Poached Eggs

Tune in Weekdays @ 12:30p, check out http://tlc.howstuffworks.com/tv/kitchen-boss/#mkcpgn=yttlc1 | Buddy whips up a creamy breakfast of Italian-style grits w…

Salad Lyonnaise – Frisee Salad with Shallot Dijon Dressing, Bacon, and Poached Egg

Learn how to make a Salad Lyonnaise recipe! Go to http://foodwishes.blogspot.com/2013/09/salad-lyonnaise-super-salad-from-city.html for the ingredient amount…

San Remo Pasta Recipes: Angel Hair Pasta with Poached Egg and Smoked Salmon

Here’s a different idea for a pasta dish, pasta for breakfast! As seen on Everyday Gourmet. You can find the full recipe here: http://everydaygourmet.tv/reci…

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Italian Food and Wine-Cooking with Honey




One of the oldest natural sweeteners is honey. The ancient Greeks knew it as ambrosia, the nectar of the gods. Not only did they enjoy cheesecake steeped in honey; it was also used as an anti-septic to treat wounds. In Egypt, the pharaohs reserved honey for those who were upper class, and jars of honey often were placed in their tombs. Its history is as old as any ingredient – where there are bees there is honey.In Italian households you will usually find a jar of millefiori, or thousand-flower honey which is used in nearly everything. It is the foundation for the nougat candy, torrone, which is a must have at Christmas.  A wide array of mono-floral honeys is produced in diverse regions of Italy. These mono-floral honeys are made from a single flower type and taste richly from that source such as the citrus of orange blossoms. There are over 300 varieties of honeys.

Piedmont’s chestnut honey has a slightly bitter taste and it is dark in color but is delicious drizzled on cheese or used in baking. Italians love to dampen their sponge cake before filling it. When making simple syrup to dampen a cake, replace the sugar with honey. Rum and chestnut honey gives a cake unique delicious flavors.

Sardinia since ancient times has produced a fabulous bitter honey-Miele Amaro. It is treat, try it. Miele Amao is popular throughout Italy and the Italian bees make it from the winter blossom of the strawberry tree. On the palate, it is elusively sweet with a bitter after taste and pairs well with cheeses and works great with onions.

The high heat in pasteurizing used to make supermarket brand honey destroys the flavor. Look for raw or filtered honey. Raw honey is straight from the comb to the kitchen. Filtered honey has some of the wax bits and pollen removed but it is full flavored and retains beneficial ingredients destroyed by pasteurization. Store your honey at room temperature. Authentic Italian or mono-floral honeys can be found in specialty stores and at farmers markets.

Italian Honey Bees, May 28, 2011

Recorded on May 28, 2011 using a Flip Video camera.

100% ITALIAN CUISINE – PORK LOIN marinated with Mustard & Honey (GF) – (FROM ITALY WITH LOVE!!!)

Pork Loin marinated with Mustard & Honey on a bed of Potatoes and Apples with Black Pepper – from Trentino – Italy – **** 100% Italian Cuisine with Donna Val…

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Italian Food and Wine – Aperitivo

Aperitivo - Digistivo

A Few Italian LiqueursItalians are well known for their long, leisurely meals. Their secret weapon to avoid overindulging during the meal is a light antipasto, which is a combination of an appetizer and wine or, what Italians refer to as un aperitivo, which is often an herbal liqueur such as Compari, Aeril, Luvardo and Lauxardo Aperativo. This stimulates the appetite but doesn’t kill the palate. Cocktails such as a Negroni are often served.

In my cookbook, “The Cooking of Parma” I have a recipe for Torta Di Spinaci, which makes a great antipasto. It is a torta cut into small squares and enjoyed with an aperitivo. The recipe is also available on www.foodwineitalian.com. We also have a fantastic recipe for Pate di Parma, which is served on toast or grissini – breadsticks.

The first recipe in my book under antipasti is for Funghi Marinati – marinated mushrooms. This is a great appetizer, and whenever there is a family dinner or a special occasion someone always makes them. It has become a favorite item for our young family cooks to make and served with Aperol Liqueur.

Let us remember to include the digestivo, which is a part of the grand finale of an Italian meal. Growing up in an Italian family I was introduced to a few digestivi such as Strega, Anisette, Sambuca and Grappa. During my travels in Italy the digestivo seemed to have a greater importance, and was always stressed for good health. Some of the popular digestivo today are Frangelico a hazelnut liqueur, Limoncello and Nocino.

All About Aperitifs Straight Up Cocktails and Spirits | The Kitchn

Apéritif is a French word, which, like its Italian counterpart, aperitivo, comes from the Latin aperire, meaning “to open.” An important part of France’s, Italy’s, and other European countries’ dining traditions, aperitifs are alcoholic 

Publish Date: 04/17/2009 7:00


Married …with dinner » Blog Archive » Bergamocello (Step 2)

I couldn’t get a clear enough shot of the label, but it says “January 2005 — Bergamocello — Bergamot digistivo“. The finished product is really interesting and good. Not too sweet, reminiscent of grapefruit with hints of spice 

Publish Date: 01/30/2005 3:00


Averna: Aperitivo to Digestivo

Averna Amaro is deliciously versatile! Start your meal with an Averna cocktail and end it with Averna neat. Tad shows us the diversity of the traditional ama…

Frangelico Italian Hazelnut Liqueur Review (Canale, Italy)

Frangelico Italian Hazelnut Liqueur Eric’s Rating: 9.5 Daniel’s Rating: 9.5 Kim’s Rating: 9.3 Like us on Facebook: http://Facebook.com/TidwellTasteTour Follo…

Making Limoncello in Amalfi, Italy

I went to Italy with Kenny Kim’s PhotoVenture. While in Amalfi, a local store owner showed us how to make Limoncello and let us help prepare it. This video w…

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Italian Food and Wine – Pasta e Fagioli

pasta e fagioliPasta, Pasta, Pasta - Fagioli, Fagioli, Fagioli

For all practical purposes the summer is over, and some of us start thinking of the foods and wines that warm us on a chilly day. There is one dish that every Italian thinks of, Pasta e Fagioli. Yes, just about everyone. What is interesting, is that every cook, household has their own version. It must be understood that whatever dish of pasta and beans is put on your table, it is the best in the world. Yes, in the world. Since, for pasta e fagioli, we include all the families that migrated from the boot to different parts of the world.

There is a little controversy, is Pasta e Fagioli a soup or a pasta? Most folks would agree that it is a minestra – dense soup, which some folks may consider a pasta dish. Then there are those folks who will tell you that, if you like pasta and beans, that is because you never ate Polenta e Fagioli, or those who say that you never ate rice and beans.

My three favorite dishes are my mother-in-law’s Neapolitan dish, my father’s version and Mrs. Regazzi’s Pasta e Fagioli.

My mother-in-law would cook whatever vegetable she had in the house, in broth, add cooked beans, canned or home cooked dry beans. Sometimes she would use two different kinds of beans and Ditalini pasta. My father-in-law would drink Vino di Tavalo with his pasta and beans.

My father would add carrots, celery and onions to the broth and cook them al dente. Then he would cut up spinach or swiss chard or both and add them to the pot. He would then break spaghetti into two- inch pieces and add it to the soup. He would pour a can of cannellini beans into his concoction. When all was cooked he would drizzle a little red wine in the soup, and top it with grated Parmigiano, and would drink a dry rose’ wine with his minestra.

Mrs. Regazzi would make a true pasta dish. She would make a light tomato sauce, cook dried borlotti beans (cranberry beans) and make fresh tagliatelle. The beans did not overpower the dish. They were more of a condiment than a main ingredient. I recall that there was always a basket of Chianti on the table.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Green Chilli Peppers… !: Pasta e Fagioli (Pasta and Beans)

Add the tomatoes, basil, rosemary and salt and pepper and mix well. Cover and cook for 5 minutes until some of the liquid from the tomatoes has evaporated. 4. Add the beans and chicken stock. Bring to boil, reduce to a 

Publish Date: 08/09/2013 10:25


Pasta e Fagioli Recipe | Simply Recipes

Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup. Perfect for Lent if you swap the chicken stock out for veg stock! ~Elise. Pasta fazool. I knew—and loved—this dish years 

Publish Date: 03/14/2013 21:25


Pasta Fazool Recipe

Subscribe: http://www.youtube.com/subscription_center?add_user=ontheroadsofitaly Facebook Page: http://www.facebook.com/ontheroadsofitaly Pasta Fazool Recipe…

Pasta e Fagioli – Pasta with Beans Recipe by Rossella Rago – Cooking with Nonna

Please SUBSCRIBE to my Channel! Get the Full Recipe: http://www.cookingwithnonna.com/italian-cuisine/pasta-e-fagioli.html In this episode, Rossella invites N…

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Italian Food and Wine – Balsamico My Way

Aceto Balsamico – Aceto Balsamico Tradizionale a very special condiment

I am very meticulous how I use this very special condiment – Aceto Balsamico Tradizionale. For practical reasons, I do not cook with Aceto Balsamico Tradizionale; when you cook food and add a condiment, its’ taste changes, and I would never change the traditional taste, plus it is very expensive. I cook with Aceto Balsamico Condimento, which I find creates more of a fusion of flavors when cooking, it’s the heat.

OLYMPUS DIGITAL CAMERAIdeally, Aceto Balsamico Tradizionale is a drizzling, or a drop by drop condiment, over antipasto, desserts, and cooked food after it comes off the fire. The pork chop in the photo we drizzled with Aceto Balsamico Tradizionale. This chop and a broiled veal chop intermix amazingly with Aceto Balsamico Tradizionale. Where as the famous Bistecca Fiorentina – Florentene steak or lamb chops are gauche with Aceto Balsamico Tradizionale. Yes, I would never use Balsamico with a Florentine steak, however with filetto – Filet Mignon, that is a different story.

There are antipasti that I like with a drizzling of Aceto Balsamico Tradizionale. For example; marrying Prosciutto Di Parma with Mozzarella Caprese di OLYMPUS DIGITAL CAMERANapoli, as seen in our photo, or simply taking Parmigiano-Reggiano and drizzling Aceto Balsamico Tradizionale over the king of cheeses, or adding strawberries to the cheese and drizzling Aceto Balsamico Tradizionale over the cheese and strawberries.

Risotto with radicchio, leek and mushroom risotto, risotto di Parma, and risi e bisi marry well with balsamico drizzled over it after cooking. Risottos with a dominating flavor or distinguished flavor such as risotto Milanese should be left alone. We can say the same for pasta dishes. Now, take a Veal Piccata Balsamico; for this dish we eliminate the lemon and replace it with Condimento Balsamico – the cooking balsamic vinegar. Thinking meticulously, we may do this with other meat or seafood entrees, but not all of them.

Desserts require some thought with balsamico. Some Gelati do very well with Balsamico, such as vanilla, cherry vanilla, and Amaretti Semifreddo is in its own stratosphere with Aceto Balsamico Tradizionale. On the other hand, chocolate, black walnut, mint, tutti-frutti and other flavors don’t do well with balsamico. Plain cakes such as Torta di Polenta do very well with Balsamaco drizzled or mixed in it. However, cakes with fancy fillings and toppings are best left alone. You know, what would Italian Rum Cake be with Aceto Balsamico Tradizionale?

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Little Magnolia Kitchen: BALSAMIC VINAIGRETTE

The most important part is to purchase a good balsamic vinegar. It makes a difference. My favorite balsamic vinegar is one that I bought at a cooking expo. It was an aged balsamic vinegar from Modena. I have saved the label 

Publish Date: 08/08/2013 22:02


Prosciutto With Peaches And Balsamic Vinegar Recipe | Food

Some of our favorite cookbooks comes from the great minds at the Culinary Institute of America. Their new book, Mediterranean Cooking, is no exception….

Publish Date: 07/12/2013 12:01


Fillet Steak in Balsamic Vinegar / Filetto all’Aceto Balsamico

The simplest of recipes for a very impressive dish.

PORK FILLET WITH HERBS AND ACETO BALSAMICO – Filetto di maiale all’aceto balsamico

Hello everybody; today we will learn the preparation of a simple and quick course: the pork fillet with herbs and aromatic vinegar sauce. For about 4 portion…


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Italian Food and Wine – Aceto Balsamico

Aceto Balsamico a Fabulous Condiment

lady balsamico

Aceto Balsamico Traditionale, balsamic vinegar, as it is often labeled, is one of the world’s great condiments. It has nothing to do with wine vinegar, red or white, and should never be compared to any other vinegar. That is, if, it is truly vinegar.

Wine vinegar is sour wine or wine that is over fermented, which breaks down the alcohol, and increases the wines acidity. Basically, all you need to make red wine vinegar is red wine and some mother vinegar, store bought, homemade or by nature taking its own course. Some of the best wine vinegar I ever tasted img_6753[1]was an accident; it was Chianti vinegar, but that is another blog at another time.

I recall when the old folks would say that Aceto Balsamico is not aceto; it is Balsmico – Balsamic. To truly understand why the old folks say that authentic Traditional Balsamico is Balsamico – fini; you must take in the aromas and taste this agra-dulce, sweet and sour condiment. Only by taking in its flavors can one appreciate its coagulation of many flavors and to appreciate those who refer to it, solely as Balsamico. Aceto Balsamico’s blend well with simple dishes such as fruit and cheese.

Properly made Aceto Balsamico Traditionale is far from a one or two day procedure or even a month. It is a year, a 12-month Transition. It is a transition of flavors in 12 different sized barrels made from variety of trees. First the grape juice is boiled for a day or so, and the liquid is reduced by about 40%. Then the liquid is poured into the first barrel or Mother Barrel. Each month every barrel is emptied and refilled from the barrel next to Balsamaco fruit & Cheeseit. The smallest barrel, the first barrel is emptied into a crock-pot, which allows impurities to settle to the bottom or float to the top. The empty little barrel is topped from the barrel next to it. The third barrel tops the emptied second barrel and so on and on, right down the line to the mother barrel, which is emptied and topped with fresh boiled liquid. The barrels are never completely emptied; a little liquid always remains in each barrel. Therefor the procedure is called topping, and a barrel that has been used for 100 years will be making 100 year old Balsamico. The Barrels are made from oak, chestnut, cherry, juniper, mulberry, hazelnut etc. plus the old liquid adds to complexity of Aceto Balsamico Tradizionale’s charm.

I have more to say about Aceto Balsamico Tradizionale at a later date. Also, check out the blogs and videos below.When I shop for Balsamico, I like to see what the manufacturers have available from the oldest traditional on down, to the Condimento, to the Saba. Click on the link and click on the name for all their products. For Modana’s Balsamico go to Acetaia-Leonardi Vinegar of Modena, Reggio Emilia Balsamico go to Cavalli Balsamic Vinegar.


Aceto Balsamico (The “real” stuff) | Gustatelo!

Aceto Balsamico from the barrels. We arrived at a residence in Modena mid morning; I was surprised to be led into what looked like and turned out to be somebody’s home. Apparently that is exactly how balsamico was first 

Publish Date: 06/27/2009 17:49


Balsamico Tradizionale: True Balsamic Vinegar | Formaggio

Andrea Bezzechi of Acetaia San Giacomo produces Aceto Balsamico Tradizionale di Reggio Emilia. One of the first questions we get about any of our balsamics is “how old is it?” On the surface, this is a simple question that ...

Publish Date: 08/30/2012 9:23

Azienda Agricola San Geminiano :  is a verry informitve Youtube video. You ca also learn more about Balsamico by going to  Azienda Agricola San Geminiano.

La Produzione di Aceto balsamico Tradizionale di Modena – Acetaia Paltrinieri2009

Come noi dell’Acetaia Paltrinieri facciamo il nostro Aceto Balsamico Tradizionale di Modena da molto molto tempo. Seguiteci ne nostro blog TEMPO LENTO http:/…

Parmigiano and Aceto Balsamico in Reggio Emilia

Ciclismo Classico tour leader Marcello Bonini gives you a personal tour of his native Reggio Emilia region of Italy, showing Parmigiano cheese and balsmic vi…






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Italian Food and Wine – al Fresco – From the Sea

Cooking Todays Catch


I often hear from folks that, “I have problems grilling fish.” Yes, grilling fish may be a little tricky. There are really delicate fish to cook such as flounder, and then there are large hearty fish to grill such as a Grilled salmon and lemon risottoOLYMPUS DIGITAL CAMERAlarge salmon or tuna. Even the larger more robust fish may be a little tricky.

There are a couple of things to keep in mind when grilling fish. A thick piece of fish with the skin on it and a good amount of omega 3 oil such as the salmon in the photo with lemon risotto are relatively easy to grill. All you have to do is rub a little oil on the fish, add your desired flavors, and put it on a medium hot grill. Other fish that has less omega 3 oil such as in the grilled sward fish in the photo,  may take a little tender loving care and additional oil. Smaller tender fish such as smelts or brook trout should be handled a little differently; you leave the skin on and it is best to grill with the bone and remove it after cooking. Simply, with different fish you have to grill differently. The best wines with grilled fish are dry whites or dry roses.

Hopefully, my direction for grilling fish will encourage everyone to grill more fish.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.


Italian Grilled Seafood & Vegetable Platter – Apron and Sneakers

The best fish for the salmoriglio is sword fish. Together, they make one of the best seafood dishes you can have. The grilling of mussels is something typically done in the Philippines, not in Italy. They are best eaten with a …

Publish Date: 05/02/2012 9:03


Grilled Seafood Salad Recipe – by Laura Vitale – Laura in the Kitchen Episode 78

To get my iTunes App on your iPhone, iPod Touch or iPad, search for ‘Laura Vitale’ or ‘Laura in the Kitchen’ in your app store. To get this complete recipe w…

Grilling ricciola

One of the delights of the Med in Sicily is ricciola, sort of like sword fish but much better. In this video, the MagoGuide Team takes on the task of grillin…

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Italian Food and Wine – Vino, Verdicchio


Verdicchio Vinyard

Verdicchio Wine

My first recollection of Verdicchio wine was in the green amphora bottles that my Dad served in his restaurant, Camillo. These green bottles of Verdicchio made a big impression when exported to the United States and were very popular served with fish and veal dishes.

Verdicchio is from the Marches (Marche) region of Italy along the Adriatic. The Castelli di Jesi DOC zone is the home of the Verdicchio that I was first introduced to. A new style of Verdicchio, in standard bottles, Verdicchio di Matelica is grown in limited quantities in a Mountainous zone. It can have more body and strength than wine from Jesi.

Even today, the Verdicchio sold in the hourglass-shaped amphora bottle is considered a cut above other popular white wines. Some producers make their wine with such depth and complexity with age that Verdicchio is considered one of the noblest white wines of Italy.

At home we have and continue to enjoy Verdicchio with many of the wonderful seafood recipes found on my website foodwineitalian.com. No need to limit yourself to only the fish dishes. Pair a delightful, crisp glass of Verdicchio with chicken and veal recipes as well.

Do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian

Marchetti Verdicchio Dei Castelli Di Jesi Classico – Blog Your Wine

Facts. Pronunciation time! Verdicchio: [Vair-dee-kee-oh] Dei Castelli Di Jesi: [Day kah-stay-lee dee jeh-see] Phew! It’s a tough one! You almost need a glass of wine after saying all that! So what do we have right here? Well

Publish Date: 12/29/2012 9:00


O! Verdicchio! Refreshing Vino Bianco from Sartarelli – Verdicchio

O! Verdicchio! Refreshing Vino Bianco from Sartarelli – Verdicchio dei Castelli di Jesi DOC. Sartarelli Verdicchio. One of the highlights of my recent trip to Le Marche was a visit to the Sartarelli winery. In general, this region

Publish Date: 08/09/2009 14:16


Verdicchio Classico DOC Manciano & Atlantic Perch

A very easy recipe for a nice and healty dinner !

Verdicchio San Michele Vineyard

Verdicchio Classico Superiore San Michele: a wine that comes straight out of Nature.

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Italian Food and Wine – Lambrusco Revived

Lambrusco has a Renaissance


In Italy Lambrusco is widely popular but that has not always been the status in the United States.

The Lambrusco my father served in his restaurant in the early 1950’s was a slightly sparkling red wine and on the dry side. Very nice! An era when excellent Lambrusco was served, which the American wine gurus never talk about or are unfamiliar with. Unfortunately, in the 1970’s the Lambrusco wine exported to the US was low-grade and sugar-laden. Hence, much to sweet for the palates of the serious American wine drinker, but geared to the american soda palate. This Lambrusco ended up on shelves in cans, just like soda. The popularity of Lambrusco took a dive with wine enthusiasts, but it was quite profitable.

Lambrusca, a wild grapewas discovered by the Romans and cultivated into vinyards to make wine. By the mid nineteenth century there were 56 red varietals and 27 white. Today 8 remain. Lambruschi that achieved the DOC labels are produced in the provinces of Reggio Emilia, Modena and Montova and are Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santacroce, Lambrusco Reggiano, Lambrusco Grasparossa, Colli di Scandiano and Canossa and Lambrusco Mantovano.

Lambrusco should be fizzy enough to form a little froth when poured into a glass. Avoid bottles of Lambrusco with residual sugars, that is the soda type. Authentic Lambrusco is made without any residuals. Pairs well with lighter foods. An Excellent accompaniment to fish, veal and light pasta dishes. Refer to our site Food Wine Italian for recipes. I have enjoyed fabulous local Lambrusco whenever I visit relatives in Emilia-Romagna, they tell me that their wine dose not travel well. However there are ten reasons to love Lambrusco.

Do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian


Lambrusco is back — No longer the sweet soda-pop wine of the

Lambrusco is generally purple to ruby-hued, fragrant, fruity, and slightly sparkling (in Italian, frizzante). The wine can vary from dry to sweet, so if you have an aversion to sugary wines, be sure to check the label for secco (dry)

Publish Date: 02/18/2013 10:22


Shana Speaks Wine: Opera Lambrusco Hits High Notes

I could riff endlessly with puns about the Opera Lambrusco di Modena 2011. It’s a beautifully harmonious wine that just sings in the glass. It sets the stage for a great meal. Ok, I’m done. In all seriousness, I’m finding

Publish Date: 02/10/2013 20:14



Helping to Rehabilitate the Wine with the World’s Worst Reputation.

Traditional Lambrusco – Part 1

Charles Hardcastle of the award-winning Joseph Barnes Wines discusses the merits of traditional Lambrusco.

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Italian Food and Wine – Trentino-Alto Adige

Italian Mountain Wine

South TyrolItaly’s least stereotyped region is Trentino-Alto Adige. The region is comprised of two provinces, Trento and Bolzano. Trento-Trentino is the southern province that meanders as far south and it encompasses part of Lake Garda. The northern province Bolzano shares its Alpine peaks with Austria and Switzerland and the Paesani that live in the area refer to the province as Sudtirol or South Tirolia (the photo at the left is South Tirolia at night, party time)  and speak German.

The food of Trentino–Alto Adige is as distinct as the two cultures of the region. Suditirol cuisine is heavily influenced by the Austrian heritage with sauerkraut, wurst and particularly game that is stewed and served with polenta, fresh water fish, and Austrian style pastries and cakes. Lombardy and Venito influence Trentino or Trent’s cuisine. However, neither cuisine is similar to what most people consider “Italian Food”.  Parkhotel Sole Paradiso enhanced video below best explains the cooking of Trentino-Alto Adige.

The wines hold their own with any region of Italy and most are quite distinct. The red wines are generally full bodied, and are great competitors with Piemonte’s reds, for a lot less money.  By many connoisseurs, the white wines are often considered Italy’s best and some of the world’s best.  They have the only dry white wines that age extremely well, fifty or sixty years. A picture is worth a thousand words. A video is worth a million words. Therefore, we suggest you scroll down to the videos we provide that gives us an excellent explanation of the wines of Trentino-Alto Adige. If viewing the video is inconvenient now, make a note to come back to Food Wine Cook, and paste it on your monitor. It will be time well spent.

Scroll down, the videos will give you  a supper feeling and concept of Trentino. I have been lucky to have Mackenzie PR agency invite me to a wine tasting from the Italian Dolomite Mountains. Therefore, we shall have more to blog about.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

Gran Festa del Desmontegar (Desmontegada) Primiero Valley, 2010

The Festival of the Desmontegar (Desmontegada) is one of the most ancient alpine festivals in existence, and variations of it can be found throughout the Trentino/ Alto Adige regions of Italy. It marks the symbolic beginning of Autumn, when e farmers…

The Food and Wine of Alto Adige | Full Page (1)

After a fantastic trip to Northern Italy, GDP has some great recipes to share. Having recently returned from a trip to Trentino and the Alto Adige, my mind is insistent on reminding me of the wonderful food and wine I enjoyed …

Publish Date: 09/28/2012 0:00



Parkhotel Sole Paradiso – San Candido – Bolzano – Dimore D’Epoca in Trentino Alto Adige

Parkhotel Sole Paradiso, gioiello di comfort ed eleganza nel paradiso di sciatori ed escursionisti, è un albergo in stile Jugendstil che rievoca il fascino della Vienna Imperiale. Nel cuore della Val Pusteria, a soli 30 chilometri da Cortina d’Ampezz…

i dolomiti | bringing travel home

The Dolomites, or i Dolomiti in Italian, the breathtaking mountain range in the TrentinoAlto Adige region of northeastern Italy, is one of my favorite places to visit. While not what most North Americans expect in Italy, this region If you are in the area, take their informative – and fun – wine tour where you can learn about winemaking in the region, and have the opportunity to taste a wide range of their quality wines. The facility is modern and artistic. In fact, it was this

Publish Date: 10/03/2012 14:37


Nick’s Wine Journal – Trentino, Italy

From the foothills of the mighty Italian Alps, Nick’s Wine Journal takes us through the northern Italian wine region of Trentino.

Wine Region: Trentino Alto-Adige

Trentino Alto-Adige, Italy’s northern most region, borders Austria and Switzerland and then splits into two distinct provinces. Alto Adige in the north is better known as Sudtirol to its bi-lingual German-Italian speaking population

Publish Date: 06/15/2012 5:54


Tasting 1959 White Wines at Cantina Terlano in Alto Adige

In the mountains of Alto Adige, Victor Rallo and Anthony Verdoni “The Wine Professor” trek to the stunning Cantina Terlano. After they tour the amazing landscape where the famous Vorberg Pinot Bianco is grown, they find something even more remarkable…

Alto Adige Wine Tasting Episode #764

Gary Vaynerchuk tackles another unheralded region in Italy.

Lagrein Wines From Alto Adige – Episode #479

Lagrein is a grape variety that a lot of people ar enot fimiliar with and today Gary Vaynerchuk tastes 3 of them to see what he thinks of them.