Italian Lakes - Italian Culture and Holidays

Italian culture is celebrated multiple times throughout the calendar year. These celebrations include holidays, festivals, and feasts, many of which are observed in the rest of the world, however some of which are unique to just Italy. Many of these holidays celebrate saints, such as San Giovanni Battista, which takes place on June 24th and celebrates the patron saint of Firenze.

San Rosalia (patron saint of Palermo, celebrated July 15th), and San Petronio (patron saint of Blogona, celebrated October 4th) are examples of some holidays unique only to Italy. However San Gennaro, which celebrates the patron saint of Napoli on September 19th is widely celebrated throughout the world. Italy also celebrates Palm Sunday (Domenica delle Palme), Good Friday (Venerdi Santo), Easter, also called Pasqua, as well as Mardi Gras or Fat Tuesday (Martedi Grasso).
Many of these holidays are celebrated with elaborate vacations.

 The Italian lakes are considered a popular destination for these celebrations because of their unique beauty and the amount of entertainment offered. While some Americans are not familiar with the Italian lakes, many celebrities consider it a popular destination for their holidays and vacations. The popularity of the Italian lakes has grown immensely ever since celebrities have been spotted vacationing in the lakes district regularly.

Italian lakes holidays are some of the most relaxing and culture filled. With tons to do, including shopping, hiking, sightseeing, as well as eating and drinking lots of delicious food and wine, who wouldn't want to celebrate holidays with the Italian lakes as the main destination?
Most of the holidays in the Italian Lakes region revolve around food. Anytime you are in Italy, the food is going to be delicious, authentic, and there will be plenty of it.

However if you are there during a holiday celebration, there will be feasts upon feasts of amazing dishes, many of which that are prepared specifically for that celebration. Religious holidays, such as Christmas and Easter have special cuisines and traditions that have been passed down from generation to generation. Another great part of about celebrating holidays in Italy is all the amazing parades and parties held during the celebration. Liberation Day and the Italian National Day are just a few of the holidays in which Italians celebrate their patriotism. Often times there will be parades on boats, such as in Venice, where these parades and celebrations add to the unique culture and variety of Italy. Italian lakes holidays are some of the best kinds of holidays, regardless of whether you are there celebrating a specific holiday or just on a relaxing vacation.

Love Italian dishes? Check out Cirrus Culinnaire today.

A brand loyalty article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Italian Wedding Soup With Tiny Meatballs and Parmesan Cheese

I've only attended one Italian wedding and it was a feast for the eyes and the appetite. The tables were lavishly decorated, with candied almonds at each place. Dinner was a production and lasted for hours. During dinner, guests paid money to dance with the bride, a stunning, smiling blonde.
This custom goes back centuries. Apparently the donations helped to defray the cost of the wedding. Dancing with the bride was also fun.

According to "Italian Weddings -- Customs and Traditions, Past and Present," an article on the Hudson Valley Weddings website, many modern weddings are continuing the custom. Cash and checks are deposited in the bride's satin bag. Food is the main focus, a psychological link between family and guests. The many courses symbolize good luck.

I don't remember all of the courses that were served at the wedding I attended, but I think the first was antipasto, followed by soup, pasta, the main course, and wedding cake.

Anita Logan discusses wedding customs in her article, "Traditional Italian Wedding," which is posted on the Life in Italy website. She says the antipasto course may include stuffed calamari and proscuitto. This course may also include a variety of cheeses, olives, and peppers. Successive courses include pasta, soup, salads, meats and fruits. "No one goes home hungry," she declares, and "most people feel as if they might burst."

Wedding soup is a common course. You can buy canned soup at the store, but I think it tastes manufactured and not homemade. The ingredients are simple: small meat balls, chicken broth, fresh spinach, diced carrots, tiny pasta and Parmesan cheese. I make tiny meatballs, about the size of a nickel, which cook quickly and are fun to eat. You can make smaller ones if you wish.

Kids will enjoy rolling meatballs and will eat the soup if they helped make it. You don't need to attend an Italian wedding to enjoy this classic recipe. Serve the soup with crusty bread and a glass of wine and you'll feel like you're at a party. This soup tastes even better the next day.

Ingredients
1 pound 90% lean ground beef

1 large egg

1/4 cup egg substitute

1/4 cup Italian bread crumbs

3 tablespoons Parmesan cheese, grated

1 teaspoon dried basil

1 tablespoon onion powder

2 1/2 quarts reduced sodium chicken stock

2 cups fresh spinach, thinly sliced

3/4 cup diced carrots

1 cup tubetti (little tubes) pasta

Method
Combine ground beef, egg, egg substitute, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl. Shape into small meatballs. Pour chicken stock into soup kettle. Add meatballs, spinach carrots and tubetti. Bring to a boil, reduce the heat, and simmer on low for 10-15 minutes, or until the meatballs are done and the pasta is al dente. Cut open a meatball and make sure the inside is no longer pink and cooked through. Ladle into bowls and sprinkle generously with Parmesan cheese.

Makes 8-10 servings.

Like Italian dishes? Check out http://cirrusculinnaire.com here.

A branding strategy article by Scotts DIGITAL - Top digital marketing company in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Would You Like to Make Healthy Italian Sausage at Home in Ten Minutes?

I doubt if one could find an Italian menu that doesn't have the word sausage on it somewhere. The word sausage derived from the Latin word for salt. Since sausage making is even mentioned in "The Odyssey" by Homer, we know that sausage making has been around for over 2000 years!

Back before the days of refrigeration, generous amounts of salt were added to the meat to "cure" it. This was a form of preservation to keep the meat from spoiling as rapidly as it would without the salt. As time went by, new spices were discovered and added to the mix and dry sausage was born which lasted even longer than the simply salted variety. This was primarily developed in the southern areas of Europe where the weather was hotter. Northern Europeans had the cool weather on their side to help preserve their meats.

Sausage making is considered an art form by many chefs. There are thousands of varieties made daily around the world and different countries prefer different kinds. Although there are over 200 varieties made in the U.S. alone, the hot dog remains extremely popular. However, if you travel to Asia you will find many types of seafood sausages. Sausage is such a popular fast food in Finland, that they have an expression that a Finn is never too full to eat a bit more sausage. It is served everywhere you go and is always spiced with good homemade mustard.

Many people who try to eat healthy Italian food tend to steer away from sausage for a number of reasons. First of all, many sausages tend to have a high fat content. Secondly, one can only guess at what parts of the animal were used to make the sausage. Although many people don't want to mess around with making their own sausage and stuffing it in casings, it is really quite easy to make your own homemade bulk sausage that will result in a healthy Italian meal.

I recently read a post online from a young man in Japan. He said that he loved to make pizza for his friends, but the price of Italian sausage where he lives is the equivalent of $13 US dollars per pound. He was thrilled to learn how to make his own bulk homemade sausage so he could continue with his pizza making hobby without breaking the bank.

Would you like to see how easy making your own healthy Italian sausage can be? I'll share my recipe with you. I usually make two pounds at a time and freeze some for later use, so have two pounds of lean ground pork ready. I always mix my spices together before adding them to the pork.

Mix together 1/2 teaspoon of red pepper flakes, 1 teaspoon each of basil, oregano, thyme and sage, 2 teaspoons black pepper, 1 1/2 teaspoons of garlic powder and fennel seed, 1 tablespoon of salt and 2 tablespoons of paprika. Using your hands, incorporate this mixture into your pork until completely blended. Now place the mixture in the frig overnight so that the favors marry and you are ready to make your healthy Italian meal.

Mangia Bene!

Love Traditional Italian food? Check out Cirrus Culinnaire link.

A branding strategies article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Italian Calzone - The Tasty Alternative to Pizza

Calzone is a great food for pizza lovers because it is made from a pizza dough crust, folded over and stuffed with all kind of goodies, including meat, cheese, vegetables, and herbs.
The word "calzone" is Italian for trouser or stocking and you can get calzone from a lot of pizza outlets since the two foods are closely related. Calzone is similar to pizza but folded over and closed, to make a semi circle shape.

Small calzones are served whole and eaten with the fingers but bigger ones are usually cut in half before serving. One big calzone can feed several people.

Yummy Fillings for Calzone
Mozzarella and ricotta are the most popular cheese used in calzone, although provolone and parmesan can be used too. Salami, ham, vegetables, and egg are other popular fillings and you can serve calzone with a dipping sauce, such as marinara sauce or chili sauce, on the side. Top the calzone filling ingredients with parsley and garlic infused olive oil and you have a wonderful and traditional Italian treat.

You can get calzone in Pizza Hut and it is known as P'zone, but this delicious Italian food is easy to make yourself. Try the following recipe and you will not be disappointed.

Easy Tuna and Spinach Calzone Recipe
This recipe serves four people. Although making a pizza dough recipe is pretty straightforward, the following calzone recipe uses readymade pizza dough to save time.
You can vary the ingredients if you like, using any kind of cooked vegetables and perhaps using cooked meat or chicken instead of the tuna. You can use any type of pizza sauce, else make your own sauce. Mushroom sauce is another nice one to serve with this homemade calzone, as is marinara sauce.

How to Make Easy Calzone
You will need:

• 10 oz can refrigerated ready to rise pizza dough


• 1 cup shredded mozzarella or cheddar cheese


• 10 oz frozen chopped spinach, thawed


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• 1/4 teaspoon garlic powder


• 8 oz can pizza sauce


• 1 cup chopped fresh or canned tomatoes


• 9 1/4 oz can tuna, drained and flaked


• Pam spray


• Cornmeal (optional)

How to make it:
Preheat the oven to 425 degrees F and unroll the chilled pizza dough on to a floured board. Cut it crosswise into 2 pieces. Roll each one into a 12 inch circle.

Squeeze the water out of the spinach and chop it finely. Sprinkle spinach, tomatoes, tuna, cheese, and seasonings over the bottom half of each dough circle, keeping them within an inch of the edge.
Moisten the bottom edge of the dough and fold it over the top edge, crimping it with a fork or pinching it closed with your fingers. Spray the dough top lightly with Pam and sprinkle some cornmeal on top, if you want to.

Put the pair of stuffed calzones on a baking sheet and cook for about 25 minutes or until the outside is golden brown. Heat the pizza sauce in a pan. Cut the calzones in half and serve them with the pizza sauce spooned over the top.

Your eyes you can almost smell and taste it, now it conjures up such vivid images of the best tasting pizza imaginable. All Great pizzas have some things in common, no matter who makes your favorite pizza. These include two main things, get these right and you are most of the way towards the best pizza on earth. They are great pizza dough and a wonderfully rich, thick, and lively pizza sauce.

Like Italian dishes? Check out Cirrus Culinnaire link.

A branding strategy article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Planning an Italian Christmas

If you are looking for an alternative to the Christmas ham this year, why not celebrate the season with some Italian Christmas food? Not only are these dishes delicious, but they will leave you plenty of time to hang out and have fun with family and friends. No matter the style of the party, here are some ideas of traditional Italian dishes that can be enjoyed by all of your guests.

Crostini
Prosecco is Italy's version of champagne, and will work well for all of your Italian Christmas toasts. A good appetizer to go along with this sparkling beverage, or other alcohol of your choice, is crostini. Crostini is basically small pieces of toasted bread that can be topped with a variety of options. Some of the favorites include chicken and liver pate, thin slices of salami, and lardo di Colonnata, a type of cured pork fat. If you are pressed for time, try coating them in olive oil, garlic, and sea salt.

Bruschetta
Another popular snack for your Italian Christmas party is bruschetta. This appetizer is made of slightly larger pieces of sliced, toasted bread. Usually topped with a combination of fresh tomatoes, olive oil, and basil, there are many varieties that you can choose for a tempting treat to serve to your guests.

Figs With Prosciutto
For an unusual combination of sweet and salty, figs with prosciutto are a tasty treat that is simple to prepare. You will need fresh figs and good prosciutto, also known as Parma ham. You can also choose to add cream cheese or ricotta to the mix. Add a small dot of cheese to the fig, wrap in a strip of prosciutto, and secure with a toothpick if needed. These treats can be easily eaten with one hand during your Italian Christmas party, allowing guests to hold their beverage in the other or participate in party games.

Party Dip
Vegetables and dip are common party appetizers, but if you are looking for something different for your Italian Christmas party, you could try making some bagna caoda. This dipping sauce is made with garlic and anchovies, and is best served hot for dipping the vegetables into. Another alternative is to make insalata Caprese, a fresh Italian salad made with mozzarella, tomato slices, and fresh basil and then seasoned with olive oil, salt, and pepper.

Sweets
No Italian Christmas party would be complete without some sweet treats as well. Of course you will want to serve panettone, a light Christmas cake. For a richer sweet, panforte di Siena is another popular choice. Pecorino cheese drizzled in honey is also popular, and biscotti is delicious for dipping in your after dinner drinks. You can make many of these yourself, or else check out your local Italian grocery for high quality store bought versions to save yourself some time. A little planning and a little time in the kitchen and you can have a spectacular Italian Christmas party that your friends and family will be talking about for years to come.

Like to eat Traditional Italian food? Check out http://cirrusculinnaire.com/ link.

A branding strategies article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Florence, Italy Cooking Classes

Some of the best food in Italy comes from Tuscany. And as the region's most visited city, Florence is the center of Tuscan cuisine. Unlike the food from Southern Italy, the cooking here doesn't rely on tomatoes, cheese, and other ingredients that Americans link to Italian food.

Here, the emphasis is on seasonal local ingredients like wild boar, asparagus, truffles, and rabbit. And, of course, many dishes are prepared with the excellent wines from the region. Most of the dishes are easy to make, full of flavor, and designed to stick to the ribs.

If you'll be in Florence for a few days, and you'd like to learn more about Tuscan cuisine and how to prepare it, half- or full-day cooking classes are a fun way to meet others, have a good meal, and acquire some new skills. Several classes are taught in English most days of the week.

One of the best-known cooking schools is the Culinary Institute of Florence, which falls under the Apicius International School of Hospitality. Students can take everything from a one-day course to a masters degree program here. If you have the time, the one-week program includes individual and group lessons, wine tastings, markets visits, and more.

Silvia Maccari is a well-known Italian cookbook author and food expert who teaches classes in her lovely apartment. The day starts with a tour of the San Lorenzo market, where student pick up what they'll use to prepare their meal. Back at the apartment, the class makes four courses, and then enjoys them together with wines that Silvia has selected to go best with the dishes.

The Scuola de Arte Caulinaria Cordon Bleu has been in the center of Florence since opening in 1985. Travelers who want to learn something specific, like making chocolates, pastas, or appetizers will find a wide variety of courses at this cooking school, ranging in length from one day to three months.
Well-known chef Giuliano Bugialli has been teaching classes at his Cooking in Florence since 1973. The school is located in Bugialli's 15th-century farmhouse in the Tuscan countryside. At the week-long course, students learn to make about 35 dishes, and enjoy dinners at local restaurants, wine tastings, and visits to area food producers.

Claudio Piantini teaches at the luxurious Relais Torres Guelfa in Figline Valdarno. One of the best parts of taking a class here is touring the beautiful cook's gardens that Piantini keeps and using the fresh herbs, vegetables, and fruits for the meal. When the weather is nice, dinner is served on the pool-side terrace.

Californian Judy Francini started Divina Cucina after moving to Italy in the 1980s. She offers one-day and one-week classes to a mostly American clientele. On Mondays, classes include a tour of the market and lunch at a charming Florence trattoria. On Wednesdays, classes are held at a friend's villa in the country.

Like Italian food? Check out http://cirrusculinnaire.com link.

A branding strategies article by Scotts DIGITAL - Top digital marketing company in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

How to Make Genuine Southern Italian Polpetta - The Italian Meat Ball

For this fantastically tasty recipe, you need the following ingredients.

• 500 grams ground beef
• Two eggs
• A medium sliced loaf of white bread
• Salt (To Taste)
• Parmesan Cheese (grated)
• Extra Virgin olive oil
• One chilli Pepper (optional)

This recipe was given to me by my Italian Mother in Law, who is from the town of Messina in Sicily. The recipe has been used in her family through the generations, and was taught to her by her mother. This is a typical Southern Italian Dish, and there are a great deal of variations on this recipe, but I have to say that in fifteen years of living in Southern Italy, I have not tasted better.

The secret of great Polpetta (Meat Balls) is in the meat. Most Southern Italian housewives will not go to a Supermarket and buy just any type of minced beef; they will go to the Butcher, select the cut, and watch him mince it. The best cut of meat is personal taste, but I suggest a frying beef, that has a little bit of fat on it. Of course, you can make this dish with minced Pork or even Lamb.

Step One. Take the loaf of bread and place it in a bowl. Saturate the bread with water, and leave to soak in. While the bread is soaking, place the minced beef into another bowl and add the two eggs. Mix together and leave to stand.

Step Two. Add the Bread to the Beef and Egg mixture, add salt, and add the grated Parmesan cheese into the Mixture. How much Parmesan that you use depends on your taste, but I would not put too much in the first time as it can be overpowering. With your hands, mix together and separate into small balls onto a plate. If the mix is a little bit too wet, then you can add a little flour to make it more malleable.

Step Three. Fry gently in olive oil until cooked.
There is a slight variation, which I like to try from time to time, and this is to slice up a red Chilli Pepper and add to the mixture. This gives the Meat Balls an extra bite, and is great if you enjoy spicy food.

Great Southern Italian Polpetta, can be eaten separately as a second Dish, or added to Tomato sauce, and eaten with spaghetti. These little Meat Balls taste better cold the day after cooking, and are generally irresistible.

Love to eat Fresh pasta? Check out Cirrus Culinnaire now.

A branding strategies article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Types of Italian Eateries and Monte's Trattoria

There are many different types of Italian Restaurants and dining experiences. There is the Osteria, which cater to simple regional foods of the area. These usually are open for dinner service but sometimes open for lunch.

Then there is the Agriturismo. These are working farms that serve meals to guests. Their establishment has a green and gold sign with fork and knife. The Birreria is a bar that serves beer found in the northern and central areas of Italy. The Caffe or Bar serves patrons alcohol, coffee, and sodas. The cuisine is usually Paninis, sputini, tramezzini, and brioche. The Frasca are Friulian wine makers that serve patrons at night, and sometimes food also. The Paninoteca is a daytime sandwich place. The Pizzeria is a pizza shop that makes pizza in wood fire stoves that come from Italy.

Ristorantes are restaurants that serve fine dining Italian cuisine with fancy menus. A Spaghetteria serves mainly Italian pasta dishes. There is also the Tavola Calda, which serves regional dishes that are pre made. Last but not least is the Trattoria. It is a family owned and operated Italian dining restaurant. It is usually very affordable.

Italy is the leading wine producer in the world. These wines are made to complement their Italian cuisine. The holiday cuisine in Italy is different from America. On Christmas Eve they have a meatless meal, and serve Tortellini on Christmas Day. On Easter the Italians serve lamb.
In New York there are many Italian restaurants to enjoy.

But for a truly authentic Italian dining experience you should try Monte's Trattoria. Monte's is located in the heart of Greenwich Village of New York City. It is on MacDougal St. between West 3rd St. and Bleeker. Monte's has been around since 1918. They serve authentic and traditional Italian cuisine. The atmosphere is always warming, friendly, and cozy. They treat you like family and the service is excellent. The chef even comes out to the tables and talk to the customers. So if you want a unique Italian dining experience when in New York, then try Monte's Trattoria.

Like Traditional Italian food? Check out http://cirrusculinnaire.com today.

A branding strategies article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Italian Soup - How Can You Say No?

When you mention the word soup more than likely the first thing that comes to mind, is the winter and very chilly days. This is not always the case however; as more and more people are sitting down to enjoy a great bowl of fine Italian soup. Day or night you can now find people enjoying soup, as it is an extremely easy food to prepare. It is easier to keep than many other foods, and you can find a great variety in the types of soups that the Italians offer. Some of the most delightful Italian soups are created to please the palette 12 months of the year, and you will be hard pressed to find a chef that prefers to make seasonal soups as a standard fare.

From Minestrone To Creams, Soup Warms The Soul
It does not matter whether it is a fine vegetable ridden minestrone soup, or a delightful creamy soup of chicken or broccoli the fact is there will always be people to enjoy it. Soup is a comfort food that more and more people are taking notice of. It is easy to eat and it can be used as an appetizer or a main course. This is the type of food that you can actually enjoy any time of the day, and a meal that you can enjoy any time of the year. There are many soups that the Italians enjoy that are in fact seasonal, yet these soups are now starting to break out and lose its calendar requirements. You can have many soups that will be enjoyed as a fine afternoon food, and you can also see these soups being enjoyed before or after a large course in a big family get together.

Hot Or Cold, It's Your Call
The great thing about fine Italian soups is that it is basically your call on how you wish to eat it. You can enjoy soups from Italy hot or cold, and sometimes the difference between the two will be very subtle. Many times you will find that a soups tastes very different when it is hot versus cold. Sometimes it takes a specific temperature for a special ingredient in a soup to really shine and be at its finest. When you are in line for a great soup, the biggest concern you will have is whether or not you are going to want it hot or cold.

Timeless Classic
When it comes to Italian soups, it is important to note that they are some of the oldest recorded forms of culinary preparation you will find. Soups have been around basically since the beginning of time, and they have really been a major contribution to the Italian cuisine scene. If you go to a fine Italian restaurant today, more than likely you will find at the very least 3 fine Italian soups on the menu. You will be hard pressed to not want to try them all, and if you are smart you will be in a position where you want to experience each and every one of them.

Love Italian dishes? Check out http://cirrusculinnaire.com now.

A branding strategy article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Book Review-How to Cook Italian by Giuliano Hazan

Giuliano Hazan does an excellent job of putting together a variety of Italian dishes. His book contains dishes of both northern and southern Italy. The book starts with a very good primer on how to cut vegetables correctly, what tools you will need, and information about basic ingredients of Italian cooking. I also like that he limits the recipes to ingredients that can be found in your local "Mega Mart".

I found the primer in the beginning of the book to be very helpful. Sometimes just knowing how to prepare or cut a particular ingredient can help take away any intimidation you may have with a new ingredient. He has step by step instructions for cutting up artichokes, onions, and so much more. I also like he takes the time to tell you what tools are essential, he isn't one for useless gadgets.

The ingredients that you will need, you will find in a local grocery store. Nothing too exotic will be asked for in this book. It is annoying trying to make a recipe and having to forage for some rare ingredient.

The recipes do span both northern and southern Italian cooking. So often in the United States I think we often feel Italian food is just red spaghetti sauce. Northern Italian food is rich, has unique sauces, and if you haven't tried any northern Italian food, you are missing out. His recipes also do a good job of spanning appetizers, meats, rice, pasta, salads, vegetables, and desserts.

I like that the recipes are written clearly, and are easy to follow. He lists out steps, so you can make sure you are on the right track with his recipes. Also the recipes have ingredients that you are familiar with. His recipes are written to where they are almost fool proof.

This is a well put together cookbook. I like that ingredients are easy to find. Recipes are written out clearly, and they are easy to understand. He also does a good job of featuring recipes from northern as well as southern Italy. If you are looking for a book to start out our Italian cooking adventures you will be pleased with this book.

Like to eat Fresh pasta? Check out http://cirrusculinnaire.com here.

A branding strategy article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Sangiovese - A Fine Italian Wine

The name Sangiovese comes from an Italian phrase meaning "the blood of Jove." This red wine is best known as the blend used in Chianti wines from Tuscany. As a young wine, it has very fruity tastes of strawberries and spices, but when left to age in oak barrels, it takes on the flavor of oak. There are actually 14 different clones of this wine, the best known of which is Brunello.

Although these grapes originated in Tuscany, they have since spread to all the winemaking regions of Italy. In addition to being one of the main components of Chianti, Tignanello and Vino Nobile di Montepulciano, there are several versions of this wine on its own. These include Brunello di Montalcino, Rosso di Montalcino and Sangiovese di Romagna. In fact it is the only other wine permitted in Brunello di Montalcino.

Sangiovese grapes are also grown outside of Italy and the wine has become very popular in Australia. It is also used to make rose wines and a dessert style wine called Dolce Nero. One of these wines produced in Australia by the Chalk Hill Winery has an alcohol content of 16%, the highest of any wine. In the United States, Italian immigrants brought the seeds of this grape with them in the 1800's, but it wasn't until the wine became successful as one of the Super Tuscans that it was grown in any amount for wine production.

Even though the vines of the Sangiovese grape are quite hardy and are resistant to most of the diseases that affect grape vines, the berries rot very easily. They are small in size and blue black in color and need hot dry climates in order to grow well. They ripen slowly, but the vines do produce a high yield of grapes. This is a difficult grape to grow because it is very sensitive to the soil conditions. Due to the slow ripening process, it is very tannic and does not have a lot of depth.
Winemakers are always experimenting with Sangiovese and have come up with an extensive list of different types of wine. The list continues to grow, especially in Australia, where there are over 200 varieties alone. There is always something different to discover about making wine from these grapes.

Pairing food with this wine is also easy to do. It works well with any Italian or Mediterranean cuisine, especially pastas. It is the perfect choice of wine to serve at a barbeque or even with different types of cheese. They do not work well when paired with fish dishes because they overpower the taste of the fish.

The taste improves with age. Some of the unique flavors you will experience in these wines include:

• • blueberry
• • orange peel
• • plum
• • strawberry
• • smoke
• • tar
• • toast
• • vanilla
• • sweetwood
• • cinnamon
• • cloves
• • thyme
• • violets

You will notice the difference between Sangiovese wines and other red wines as soon as you take the first sip. These are medium bodied wines with a fruity taste and scent along with a moderate to high level of acidity. The finish is usually bitter, similar to a Mourvedre, especially if it is a young wine.
If you do not like bitter tasting wines, then you probably won't like the taste of Sangiovese. However, it is a wine that will grow on you, so you shouldn't dismiss it too quickly!

Love Fresh pasta? Check out http://cirrusculinnaire.com/ here.

A branding strategy article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Italian Recipes: Delicious Pasta Dinners

Italian food is popular across the world for good reason, fantastic recipes made from the best ingredients. Especially well-regarded for the diverse pizzas and pastas, like the stringy spaghetti, the tubelike forms of macaroni, the swirls of fusili, sheets of lasagna and filled types like ravioli and tortellini, it's one of the most widespread foods across the world, and enjoyed by millions. Dried or fresh, here's a couple of recipes for some great pasta dishes than can feed the family.

Spaghetti Carbonara
Ingredients
50g pancetta, finely chopped
100 g spaghetti
50 g pecorino cheese
50 g parmesan
Olive oil
1 whole egg, plus 1 extra egg yolk

This recipe will serve one, but of course you can easily bump up all the ingredients to feed many more.

So, start by heating a frying pan with a dash of olive oil, and fry the small pieces of meat until good and crisp. Use a large slotted spoon to take out the meat and set aside for now. But keep the oil and fat ready to go.

Now, bring a large pan of water with a little salt to the boil, and cook the spaghetti for up to 10 minutes until delicious and tender (or al dente, if you want to be technical).

Now, mix the whole egg and egg yolk,adding the cheese and plenty of black pepper to taste. Use a few tbsp of the water you used to cook the spaghetti to loosen it up. Add some more of the water to the fat in the pan to let it simmer, and once the spaghetti is cooked, drain it and add it to the frying pan, tossing it around.

Now season the egg mixture with salt and add to the pasta. Turn
off the heat and toss again, adding more water and cheese if you need to. This should make a smooth sauce.

Serve up and scatter the meat on top and add extra cheese as desired. Enjoy!

Orecchiette pasta with broccoli and prosciutto

Ingredients
6 tbsp olive oil
50 g prosciutto or pancetta cubes
1 clove of garlic
1 small red chilli
6 cherry tomatoes
200 g broccoli florets
2 tbsp fresh parsley
400 g orecchiette pasta
40 g pecorino cheese

Start by heating the olive oil, then add the meat until golden, for a few minutes. Add the garlic, chili and tomatoe, and fry for another 2 or 3 minutes, and stir in the broccoli. Add a small amount of water to the pan, and cover and simmer for 5 - 6 minutes. Then stir in the parsley.

Now cook the pasta for 12 - 15 minutes. Drain and add to the sauce. Toss the pasta and season to taste.

To serve, add the pasta to the serving dishes, and if you like pour some grated cheese over.

Love Traditional Italian Food? Check out http://cirrusculinnaire.com/ now.

The Top Ten Reasons I Hate Wine - Six, Food Problems

Some of you may know me from my wine article series "I Love Italian Wine and Food, " similar French and German series, and my travel articles that always manage to discuss local wine and food. It's true; I really do love wine and food from Italy, France, Germany, and other countries as well. But I also hate wine and many aspects of the wine scene. Let me explain my top ten reasons for this love-hate relationship. Previous articles discussed the unconscionable expense, the embarrassing lack of knowledge, no wine cellar, I can't get the ... bottle opened, and insomnia. This article discusses the food problems that seem an inevitable part of my wine experience.

Good wine should go with good food, and great wine should go with great food. But who can eat all that good or great food? I am very lucky-at this point of my life I can eat what I want, in moderation, without having to go on a diet. I better not push my luck or I'll be joining the multitude of dieters. But even non-dieters have major problems with great food; the problems of expense and time. You can bet your bottom dollar that if food tastes great, it is either expensive, takes too much time to prepare, or both.

Furthermore, great tasting food is probably not so good for you. If the calories won't harm you, those tasty fats and carbohydrates will. I don't care what others may say, in my way of thinking 8% yogurt tastes a lot better than 0% yogurt. Neither one goes with wine, but I think you get the idea. And of course, for some of us overeating can cause sleep difficulties. I know if I eat too late at night insomnia kicks in. And as I get older and older, too late at night becomes earlier and earlier. I said sleep difficulties, in addition to insomnia a fine meal with wine makes me sleepy. As you can guess napping after imbibing wine is a great way to generate insomnia.

And what about pairing wine and food? It's not enough to have a great wine and great food - the wine and the food have to be great together. The possibilities for error increase enormously. There is an easy "solution" to this problem. Champagne is known to pair well with almost any food. Just open your wallet (see Article 1), pop the cork (See Article 4), and enjoy. So if you have unlimited funds and aren't bottle opener challenged, the food pairing problem is solved. Otherwise...

Here are the other reasons that I hate wine, to be explored shortly: Wine snobs, Those smells and those tastes, Those colors, Home brew, One more problem and yes, The Solution.

Like to eat Italian dishes? Check out http://cirrusculinnaire.com/ today.

A brand loyalty article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

My Stomach Hurts - Why Does My Tummy Hurt After Eating Food?

Does you get pain or ever wonder "why my stomach hurts all the time?" If so then today I'll explain the most common causes for chronic digestive pain and what you can start doing immediately to get relief. Most importantly I'll explain the root cause of this common condition.

3 Ways to get relief from Digestive Pain

Chew all your Food 40 Times: That's right, one of the #1 reasons that people frequently experience stomach discomfort is that they eat too fast and don't chew your food. Did you know that the majority of carbohydrate digestion takes place in the mouth? If you aren't chewing those grains, sugars and all other carbs you eat on a daily basis then you aren't digesting them. So get to it and starting chewing every mouthful 40 times.

Stop Drinking Liquids with Food! Most people are brainwashed into this idea that it's totally fine to drink water, juice, beer what have you with their meals. The truth is that when you drink anything while eating you severely dilute your stomach acid, food goes through you un-digested and you set yourself up for mal-absorption, fatigue due to an overworked digestive system and general digestive discomfort. Do yourself a favour and only sip a cups worth of liquid over the course of a 2 hour meal you won't believe the difference!

Eliminate Candida Yeast from the Digestive Tract: OK so maybe you have never heard of this, but candida albicans is easily one of the top 3 causes of chronic digestive problems if not #1. This yeast grows in over 90% of the population to varying degrees. Those who eat a poor diet or are on a lot of medications or use anti-biotics will have an issue with you. It disrupts enzyme production, friendly bacteria in the digestive tract, pulls the plug on stomach acid production which encourages acid reflux amongst many other things.

The solution is a thorough bowel cleanse that targets candida yeast and kills them. However that's only the first step you also need a diet that starves out the yeast while also healing the body. Lastly you need to heal up your liver, destroy parasites and eliminate harmful metals from the body. Simple no, effective oh yeah!

Like to eat Italian dishes? Check out http://cirrusculinnaire.com link.

A branding strategy article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Regional Choices Play Part in Differences in Tastes With Italian Food

When it comes to Italian food and actually dining in Italy, you will quickly find that depending on location regional choices will play a large part in what the food you have chosen tastes like. This is because not only do regions vary with what they choose to do with recipes, so too does each and every home that you find in the specific region. This basically falls back to how the cook was taught by their parent or grand parent on how to make a specific dish. You can find a vast difference between two neighbors, if they were to both make the same recipe.

Sauce Is Also Dictated By Region
If you were curious about what regional choices do for sauces, you would be surprised to know that it is just about everything. Family recipes that are for pasta sauces are treated as tight-lipped secrets. You will be very hard pressed to find an Italian that is willing to offer even a hint of what the sauce contains. Regional cuisine can show a great deal of variations, and this will offer many different tastes from the same recipe. Each home has their own specific idea as to what the dish should taste like, and the more you travel around and experience what Italy has to offer the more you will find this to be the case. It is not just sauces that are found to be different as a result of regions, as you will find some pasta and rice recipes can also have a dedicated taste from home to home.

Tradition Helps Shape What Italians View As Fine Cuisine
If you are lucky to dine in Italy within many different regions, you will quickly see why regional choices in cuisine play such a large role in what is considered fine dining. Many of the finest dishes available today, are a direct result of tradition. How the generations before this one set to make a recipe great is what has dictated how the recipe is looked at today. Adding a little of this, and trying a bit of that is what makes this cuisine in every form wonderful. Italians are not afraid to try something new, and many times it changes a recipe so much that it actually creates a new one. Families all over Italy pride themselves on what is a family secret and they will share with new family members, but you can bet that they will take the recipe to the grave before sharing with an outsider.

Regions Vary, And It Seems Like They Are Different Worlds
With the regional choices that you can find when it comes to Italian foods, it almost seems like the different regions that you enter are completely different worlds all together. You will walk through various villages and or small towns and you will be prompted to try their cuisine. What you find is that from home to home just as the regions are the recipes will be similar but they will be worlds apart.

Like Traditional Italian Food? Check out http://cirrusculinnaire.com now.

I Love Italian Wine and Food - The Tuscany Region

If you are looking for fine Italian wine and food, consider the Tuscany region of central Italy. You may find a bargain, and I hope that you'll have fun on the fact-filled wine education tour.

Tuscany is located on the central western part of Italy on the Tyrrhenian Sea. It gets its name from an Etruscan tribe that settled the area about three thousand years ago. It has belonged to the Romans, the Lombards, and the Franks. More than four hundred years ago under the Medicis, Tuscany became a major European center. It is undoubtedly one of Italy's top tourist destinations as well as an ideal place for your villa when you hit it big, really big. According to one Seinfeld episode there are no villas to rent in Tuscany, but that was several years ago. On the other hand, time in Tuscany as elsewhere in Italy is measured in centuries. Tuscany's total population is about 3.5 million.
Florence is the birthplace of the Italian Renaissance and the administrative center of Tuscany. It is one of Italy's top tourist destinations, whose sites of interest are too numerous to list here. Siena and Pisa are two other major tourist destinations.

Tuscany is a center of industrial production, in particular metallurgy, chemicals, and textiles. Given the region's importance as an international art center for centuries, don't be surprised that it is an excellent place to appreciate and purchase fashion, jewelry, leather goods, marble, and other items of beauty. Florence is the home of the house of Gucci.

Tuscany produces a wide variety of cereal, olives, vegetables, and fruit. But not only vegetarians eat well. It is home to cattle, horses, pigs, and poultry. One local specialty is wild boar. On the coast, seafood is abundant.

Tuscany devotes over one hundred fifty thousand acres to grapevines, it ranks 4th among the 20 Italian regions. Its total annual wine production is about 58 million gallons, giving it an 8th place.

About 70% of the wine production is red or rosé, leaving 30% for white. The region produces 44 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 7 DOCG white wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. The region produces 9 DOC wines. Tuscany also produces Super Tuscan wines, wines that may not have a prestigious classification but that are known to be outstanding. These wines are arguably the main reason that Italy was forced to revise its wine classification system. Fully 55% of Tuscan wine carries the DOC or DOCG designation. And remember, many of Tuscany's best wines carry neither designation. Tuscany is home to more than three dozen major and secondary grape varieties, about half white and half red.

Widely grown international white grape varieties include Trebbiano, Malvasia, and Sauvignon Blanc. The best-known strictly Italian white varieties are Vermentino and Vernaccia.
Widely grown international red grape varieties include Merlot and Cabernet Sauvignon. The best-known Italian red variety is Sangiovese, which is grown elsewhere, including California. A strictly Italian variety is Canaiolo.

Before reviewing the Tuscan wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Panzanella, Bread and Tomato Salad.

For a second course, eat or share a Bistecca alla Fiorentina, (Texas-sized) Beef Steak.

If you have room, indulge in a Torta Rustica, Cornmeal Cake with Cream.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed

Badia a Coltibuono Chianti Classico 2004 12.8% alcohol about $21
I'll start by quoting the marketing materials. "...A wine that would complement a veal chop or game birds, expect aromas of cranberry and cherry. On the palate, it should be round and ripe with enough tannin for balance." As a point of interest, the label included the warning "contains sulphites" in ten languages.

I first tasted this wine with slow-cooked boneless beef ribs and potatoes accompanied by a spicy commercial Turkish salad. The wine was thick, loaded with plum and cherry flavors, and some tobacco. The tannins were moderate. Dessert was a cocoa cake whose label said strudel. The wine went well, its fruit really came out.

I next tasted the Chianti Classico with slow-cooked meat balls, cauliflower and chickpeas in a tomato sauce, and potato wedges. The wine was plumy and powerful, with very pleasant tannins, a little tobacco and a little earth. Just so you know, I'm not usually partial to tannins. The wine was so round that I enjoyed finishing the glass when the food was gone. No dessert this time.

I decided to follow the distributor's suggestion and grilled a veal chop with a mixture of spices (minced onion, cayenne, and a bit of curry powder), accompanied by grilled eggplant slices with the same spices, and a commercially prepared Turkish salad, based on red pepper and tomato. The wine bounced nicely off the delicious somewhat fat, somewhat rare meat. It didn't add flavors of its own, but accompanied the food's flavors excellently. It was powerful, but not overpowering.

As its name indicates, Pecorino Toscano cheese comes from Tuscany, where it has been made from sheep's milk for thousands of years. The cheese is moderately strong smelling and has a complex nutty flavor. The wine was smooth and round and had a pleasant tinge of tobacco. Just for the record I am not a smoker. In the presence of Asiago cheese from the Trentino-Alto Adige region of northern Italy, the wine became more robust.

I remember when Chianti came in straw-covered bottles. In fact, I remember the bottles more than the wine itself. But times have changed. This Chianti Classico was excellent, quite deserving of its top-of-the-line DOCG classification and well worth the price.

Like to eat Traditional Italian Food? Check out Cirrus Culinnaire today.

Tasting Italy's Favorite Foods

Even if you consider Italian food to be your fave at home, it is a totally different experience when you step foot within the country. The food in the country is as brilliant as all the places to see in Italy. The flavours are richer, the herbs more strong, and the ingredients are the best in the globe. You will be glad to have made time to devour them.

Our pizzas are covered with it, and this cheese has made its mark around the globe. However, likelihood is that you haven't tasted real mozzarella cheese. Water buffalo are the best producers of this cheese, not cows who have a tendency to produce a drier and blander mozzarella. Only in Italy can you bite into a really wet mozzarella. Pizza gets better tasting, soup gets richer, and the flavour of bruschetta is out of this world when crowned with Italy's best mozzarella.

To accompany this heavenly cheese, hunt down some authentic Italian bread. There are too many places to see in Italy that carry great bread to say. It is asserted that the average Italian consumes over 1 lb. Of bread on any given day. Generation upon generation, have passed down tried and true bread recipes that may make any mouth slobber. Bread is a consistent companion to many different genres of food across the country. Wine, fruit, cheese, figs, sugar, vegetables, soup, the Italians regard it a staple at each meal. Try a different kind from every one of the places to see in Italy you chance to have on your itinerary.

Italian sorbet is the proper term to refer to when talking about southern gelato from Italy. The ingredients were rather more complex, but paid off with the first bite. Gelato originally came in all different kinds of flavours made right from the produce of the land. Maybe , that is why Italian Gelato tastes better than gelato made any place else in the globe. Cuisine today would not be the same without risotto.

It is taught in each culinary school and served in restaurants all over the world. Serving it right after cooking boosts the feel and taste massively. Risotto is as diversified as gelato. The flavors are endless and frequently you'll find different Risotto flavors offered each night by the same cafe. If you really want to get aspiring, try having an Italian show you ways to make this classic dish.

The Fun vacations in italy are limitless, and the food options are as glorious as the scenery. Try eating at the little Italian bake shops where the food is authentic and the folk friendly and warm.

Love to eat Italian food? Check out Cirrus Culinnaire here.

A brand loyalty article by Scotts DIGITAL - Top digital agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Amazing Italian Food - II Pirata Delle of Cinque Terre - Vernazza Italy

Hop on one of the "old milk run" trains that service the five villiages in the Cinque Terre region...Monterosso, Vernazza, Manarola and Riomaggiore. From the train station, wander up via Gavino...about a 4 minute walk...arrive at the top of the town. "II Pirata delle Cinque Terre" stands at the end of a short set of shops. A few small tables covered with cloth are waiting out front or you can dine inside this small but lively "Italian ristorante." You are about to taste "Italian Food" that will bring you back again and again.

Sicilians Gianluca and Massimo (Twins) run a very unique Italian restaurant located at the top of the town in Vanazza, Italy. During the off season the brothers live on an island near Sicily and teach culinary classes. They bring a touch of Sicily to this region from March to September each season.

Gianluca is a pastry chef artist and along with his brother brings an array of homemade hot out of the oven treats each morning like panzerotto (made from ricotta, cinnamon, and vanilla) and variety of bruschette made from meat and cheese. The brothers pack the place each morning and are a big hit even for the locals. During the day the fresh fruit granitas (slushees) are popular with the crowds.

Lunch is served all day and for dinner it is a good idea to have reservations. The atmosphere is special as the duo creates fun with their playful service. Some of our favorite recommendations are: Starters--Bruschetta with pesto sauce & Tomato, Parma ham & buffalo mozzarella, pasta--lasagna with pesto sauce, lasagne bolognese (with meat sauce) cannelloni with ricotta cheese and spinach. The next time you visit Cinque Terre, treat yourself to the entertaining "Canoli brothers" and their authentic Italian cuisine.

II Pirata delle Cinque Terre-is located at the top of Vanazza (one of five villages in the Cinque Terre area) near the bus stop, and parking area. They are open daily 6:30-24:00 and serve breakfast, lunch, and dinner. (Reservations recommended) Via Gavino 36, telephone 0187-812-047.

Love Italian Food? Check out Cirrus Culinnaire here.

Surprising Facts About Italian Cuisine

Some facts about Italian cuisine

Most people have a common idea that Italian cuisine is a combination of spaghetti, lasagna and minestrone. However, if you visit Italy, you will realize that Italians are not just limited with those kinds of food. Rather, they are cooking a variety of dishes in very innovative ways that your grandmother would never have imagined.

Italy has nineteen regions and each region has its own district cuisine. Moreover, their cuisine changes in every season. Giving utmost importance to fresh ingredients, Italian kitchen serves summer cuisine and winter cuisine differently.

Southern Italian Cooking

The cuisine of South Italy is different since the people there consume more fish in their diet. In general, their dishes are lighter and healthier. One factor that makes their diet healthy is the use of virgin oil in most of their dishes. For this reason, medical studies consistently show that they are one of the healthiest people in the world.
Cuisine from Northern Italy
Americans are familiar with Northern Italian cuisine, wherein the dishes are loaded with cheese and rich white sauces. Nevertheless, even if Americans are somewhat familiar with the Northern Italian dishes, they will still be surprised at the number of differences and uniqueness of the cuisine in North Italy.

Italian cuisine is rich, complex and complicated. They are richer and have more ingredients compared to the usual spaghetti and meatballs. Italians put various spices in their dishes. However, they only use spices to enhance the natural flavor of their foods. This is contrary to what other people believe that Italians use too many spices in their dishes. People who are having this misconception are those who have not yet been to Italy.

Seasonal in Nature

The nature of Italian food depends on the season. Thus, they do not depend that much on the use of spices to flavor their meats. Their meats, pastas, and sauces have already fresh flavors of their own and Italians just add spices to enhance their dishes' natural tastes. Travelers just discovered that Northern Italians tend to use more spices in their food compared to Southern Italians.

Regional Characteristics

When checking out for Italian cuisine, one must realize that there is no single standard dish for Italians. Being that there are 19 regions in Italy, expect 19 variations of Italian cuisine. Each region has its own unique style of cooking its dishes. Moreover, each region features different local vegetables and animal ingredients.

Despite some variations, travelers going to many parts of Italy will find something familiar with all the dishes in the area. Italian cuisine is usually easy to cook and has variety of vegetable options. This common style of their dishes makes Italian cuisine a favorite choice of many people around the world.

So if you are traveling to Italy for the first time, it's a good idea to get rid of the preconceived notions you may have from the United States, Canada or even the UK. Go with an open mind, and be ready to experience the best cuisine in the world.

Love to eat Italian Dishes? Check out http://cirrusculinnaire.com/ here.

Italian Recipes for Making Pizza From Scratch

A delicious pizza is a great family meal, and is fun to make as well. Here we're going to look at how to make a pizza from scratch, starting off with the dough, and then topping it off to make a classic Italian pizza.

So, you'll need these ingredients for your pizza base:

Ingredients:
1 pound of flour
7 ounces of brewers' yeast
4 tbsp of olive oil
Salt and pepper to taste
Milk - if you like your pizza base softer

So, get yourself a nice clear surface to work on, and pour the flour out, and start forming it into a cone-like shape, a bit like a volcano, leaving a central gap to pour a little warm water inside, along with the yeast, and a tbsp of salt. If you like, you can add a bit of milk to make it a bit softer.

Add some more water - 150ml should be plenty - and knead the pastry thoroughly to bind it, until smooth and even. Then place it on a tray, cover and leave to rest for a couple of hours. The yeast will make the base's volume double in size as it rests. Then move it to a warm place (for example the inside of the oven, not turned on). Grab your rolling pin and extend the dough into the round shape, and you're ready to start adding the toppings!

We're going to use the pastry to make a Neapolitan pizza now, so you'll need the following ingredients:

Ingredients:
18 ounces of your pizza dough
10.5 ounces of tomato sauce
Two mozzarellas (fresh cheese)
1 can of anchovies in olive oil or 4 salty anchovies
Extra virgin olive oil
Flour
Oregano
Salt and pepper to taste

Take your ready-made dough, and season with the tomato sauce across the base, then add in the chopped mozzarella. Chop the anchovies up too and add them on, then some salt and pepper to taste, drizzling plenty of oil across before placing in the oven..

Place the pizza on a tray with either oil (or flour, which will enhance the taste), and bake in a hot oven. Cook for up to 25 minutes, any more than that and you risk overcooking the pizza, and the base will burn. You can add some more shredded mozzarella pieces a few minutes before the end of the cooking time. Finally, cut up into a few slices, then all that's left is to serve up, and enjoy!

Like to eat Traditional Italian Food? Check out http://cirrusculinnaire.com now.

I Love Italian Wine and Food - The Sardinia Region

If you are looking for fine Italian wine and food, consider Sardinia. You may find a bargain, and I hope that you'll have fun on the fact-filled wine education tour.

Sardinia is the second largest island in the Mediterranean, located in the Tyrrhenian Sea west of mainland Italy. Sardinia's terrain is mountainous, and its beaches are excellent. Sardinia is known for archeological ruins and has become a tourist destination for the international jet set. Because of its exceptional location Sardinia has always popular, Invaders include Phoenicians, Carthaginians, Romans, Byzantines, Arabs, and Spaniards, without mentioning numerous Italian peoples. During part of the 18th and 19th Century it was united with the northern region of Piedmont in the Kingdom of Piedmont-Sardinia. The population is about 1.6 million.

Sardinia's administrative center is Cagliari, an ancient university town on the southern coast of the island. Its population is approximately one hundred sixty thousand. The famous author D. H. Lawrence compared this beautiful city to a "White Jerusalem." Another city of interest is Sassari, which has the best collection of Sardinian art.

Sardinia is Italy's leading source of organic produce, and includes nearly one-third of Italy's land cultivated biologically. The climate is subtropical and more than half the territory is devoted to pasture land. Food is plentiful, it is said that there are over 500 kinds of bread, perhaps one for every village. The inland is full of meat, including lamb, goat, pork and game, while the coast teems with fish, lobster, and eel.

Sardinia devotes about 107 thousand acres to grapevines, it ranks 8th among the 20 Italian regions. Its total annual wine production is about 28 million gallons, giving it a 12th place. About 57% of the wine production is red or rosé (only a bit of rosé), leaving 43% for white. The region produces 19 DOC wines and one DOCG wine, Vermentino di Gallura, one of the two DOCG wines produced in southern Italy. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. About 15% of Sardinian wine carries the DOC or DOCG designation. Sardinia is home to almost dozen four major and secondary grape varieties, about half white and half red.

There are no widely grown international white grape varieties in Sardinia. The best known Italian white varieties are Vermentino, Nuragus, and Vernaccia.

Widely grown international red grape varieties include Cannonau, known as Garnacha in Spain, and Grenache in France and elsewhere, and Carignano, known as Carignan in France. The best known Italian red variety is Monica, which probably originated in Spain, and may be related to California's Mission grape variety.
Before we review the Sardinian wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Melanzane in Pinzimonio, Smoked Eggplants in Mint-Basil Oil.

As a second course try Aragosta Arrosto, Roasted Lobster with Parsley and Bread Crumbs.

For dessert indulge yourself with Seadas, Pastry with Cheese and Bitter Honey.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Sella and Mosca Cannonau di Sardegna (V) DOC Reserva 2003 13.5% alcohol about $12.50
Cannonau wine may qualify as the mother of all European wines. It is made from the Grenache grape, which originated in Spain. The producer, Sella and Mosca, has the second largest contiguous vineyard in Italy. Over 6 million bottles are year are produced on an estate of more than 1500 acres. Some will say that such a humongous estate is unlikely to produce an outstanding wine. Such a claim may be incorrect, but this wine was far from outstanding.

The marketing materials stated that this wine is more or less ruby in color, tending to orange upon aging, with a light scent of grapes with a characteristic flavor ranging from dry to sweetish. It was aged three years in oak prior to its release and may be cellared for a decade or more. The wine is said to be particularly suitable to accompany red meats and seasoned cheeses. Uncork it at least one hour before serving.

I found that it had quite a light color for a red wine. To my mind, it was thin but pleasant with very little nose. I first tasted it with a rib steak marinated in a spicy sauce. This pairing brought out the fruit, and the wine was pleasantly acidic, but I would have preferred a more robust wine to balance the meat. I finished the bottle withy barbequed hamburgers, and it didn't go quite as well. The wine was weak, perhaps affected by staying too long in the bottle.

Pecorino Sardo is a traditional sheep's milk, semi-cooked hard cheese that comes in a "sweet" or "ripened" variety. The sweet variety is soft, and the ripened variety is hard. My cheese was ripened and treated with balsamic vinegar. A commercial roasted eggplant with sweet red peppers accompanied the wine and cheese. Everything went well together, the nutty flavors of the cheese balanced the wine's fruit. In conclusion, I liked the wine best with the cheese. I don't plan on buying this wine again, I found it a bit overpriced. Even though it didn't cost a lot, one might have thought that a mass-produced wine from Sardinia would be somewhat less expensive.

Love Italian Food? Check out http://cirrusculinnaire.com link.

History of Italian Cuisine

Most people will recognize pasta and pizza - two of the most popular dishes that form part of the Italian cuisine. However, Italian cuisine has a lot more to offer than just these two well known dishes. Most importantly, Italian cuisine also has a rich and tempting history - just like the different dishes that form part of its offerings.

All over the land of Italy, all the Italians always maintain a distinctive cooking habit or style that shines in their eating habits, their styles of preparing a meal and the way they select local ingredients. Right from the pre-Roman era till date the Italian food history has gone through a considerable change.

In the ancient times, the preparation of food was very important. One of the ancient and surviving cookbooks is known as the Apicus. The Apicus dates right back to 1st century BC.

It was after the downfall of the Romans that the spread of the Italian cuisine began. Individual states started to uphold their separate traditions and identities. Every region started its own special and unique method of cooking, from the very basic preparation of the meatballs to characteristic varieties of cheeses and also the wine produced in any locale.

For example Northern states developed the Tuscan beef, on the other hand black truffles was prepared in Marches, and the very famous Mozzarella and Provolone cheeses developed in South, simultaneously being the host of a lot of citrus fruits.

There were varieties in bread, pasta, and other different food preparation methodologies according to the region. The eating habits were also a total contrast as the people in Southern Italy loved hard-boiled spaghetti, but those from the North preferred the soft-egg noodles.

Different cities started to become famous for their specialties like Milan for Risotto, Bologna for Tortellini, while Naples for Pizzas.

In these past few years the Italian cuisine evolved greatly due to the wealth from outside influences which added a flavor and an appeal. The ancient Greeks with their wealthy imports from various places added an exotic ingredients and spices to the Italian cuisine.

The Coastal regions of Italy are popular for delicious seafood and fish. For example, while Sardinia has a traditional style of cooking that includes foods such as Swordfish, anchovies, lobster, sardines, etc, Sicily has heavy North-African influences.

Even today the varieties in Italian cooking show distinctions between the northern and the southern style of cooking. Each and every region carries their traditions reflecting deeply in history. This wonderful culture with never-ending preparations of appetizers, main-courses, and desserts that will always continue to tempt our taste buds.

Like Italian Food? Check out http://cirrusculinnaire.com here.

Great Italian Food Starts With Fresh Herbs

Italians insist upon fresh ingredients in their food, and their herbs are no exception. There are a variety of fresh herbs common in Italian cooking. Most people are familiar with the little bottles of dried herbs from the grocery store, but if you haven't prepared food with fresh herbs, you really need to give it a try.

What's the distinction between an herb and a spice?
Spices are made from the seeds, root, fruit or barks of aromatic plants, while the herbs primarily consist of the leaves and stems. Herb plants contain oils which are very fragrant and add the distinctive aroma and flavor that Italian food is known for.

A few of the most common herbs are basil, oregano, parsley, rosemary, sage and thyme.
Basil is a member of the mint family, and like all mint herbs, it is extremely fragrant when picked fresh. Basil leaves blacken when exposed to metal, therefore it is common in Italy to tear the leaves by hand before throwing the basil into a sauce or onto a dish. Basil is the primary herb for the famous pesto sauce.

Oregano is another popular herb in both Italian and Greek food. Most people are familiar with this herb in tomato based pasta sauces and with meats.

Italian Parsley, also known as flat-leaf parsley, is readily available in most grocery stores and is easy to distinguish it from the curly variety frequently used as a garnish. Italians favor this parsley for cooking because it has a much better flavor, while the curlier variety is best saved for garnishing your dish.

Rosemary is another widely available herb and resembles a little branch from an evergreen tree. This is one of the most fragrant of all the fresh herbs and it will retain its flavor and aroma when dried. It's excellent with vegetables and is often cooked into the dough of breads like focaccia.

Sage has long, broad leaves and is the herb which flavors the traditional Italian Saltimbocca dish.
Sage is also very fragrant so be sure you don't use too much and overwhelm your meal.

Thyme is another herb of the mint family, but in contrast to the other mints, it has tiny leaves that can easily be thrown whole into your sauce or dish. I use this herb frequently because its mild flavor goes well with everything and won't overshadow the rest of your dish.

There are some basic rules for cooking with fresh herbs. Fresh herbs are more delicate than dried and can lose some of their flavor when cooked too long. For slow cooked sauces and meats, you can add the fresh herbs at the last minute keeping their flavors and aromas intact. On the other hand, the oils in dried herbs are concentrated requiring a smaller amount of than fresh herbs in your recipes. A good general rule of thumb is to use one tablespoon of fresh herbs for every 1 teaspoon of dried herbs needed in a dish. But remember, cooking is an art and you can use as much or as little as you like.
The next time you want to spruce up an everyday meal, throw in some fresh Italian herbs

Like Italian Food? Check out Cirrus Culinnaire here.

Growing Your Own Sprouts

Hello.

Time for a little about the joy of sprouting? In our quest for need to know health info we have tried all sorts including sprouting! and man, we love the joy of a good sprout. Nature has decreed that things are packed full of life force and goodness when young, so in the veggie world, sprouting is a good way to take advantage.

What is sprouting? It's the simple practice of germinating your own mini plants in the comfort of your own home, providing you with a continual crop of easy to digest power packed super food that you've grown yourself!

A simple sprout fact, check this out! In some cases sprouted young plants contain 60 times the amount of enzyme packed nutrition than their unsprouted or dormant bean. This is a gift from nature, take your bean, seed, whatever, just add water and you unleash its bioavailable goodness! Did I mention that sprouts are possibly one of the most easy to digest foodstuffs available? Imagine that! Your own organically grown, zero food mile, nutrition rich, super food mega crop growing in your kitchen for virtually pennies. Sprouting is the a great way to turbo charge your diet.

What you need for Sprouting

Air: sprouts need air to breath!! They are living breathing things! Good air circulation is essential to prevent them rotting and for optimum growth.

Water: after a good overnight soaking, sprouts need water every 12 hours at least and more if it's warm. They need a good soak to wash off the enzyme that stops them from germinating.

Temperature: Sprouts like kind of what we do, nice and warm for good growth and a happy plant, comfy room temperature is the way to go

Room: remember after soaking sprouts can increase in size 30 times, give them room or they'll fight it out with each other!

Light: sprouts that produce leaves do need some light eventually, indirect sunlight is fine.
A sprouter: well they'll grow anywhere really, but a sprouter does make it easy!

Things to Sprout

Green stuff

Alfalfa a daddy amongst sprouts, a true super food
Cabbage, full of life-force as sprout, undoubtedly cabbage even as a tiddler
Clover (red) lovely in salads and ready to eat in 6 days
Fenugreek green, good and somewhat groovy, a nice large sprout crop
Mustard hot little sprouts these, add a little or you'll be blowing out an imaginary candle
Radish turbo charged again and a hot one
Sunflower super tasty and ready in 10 days
Wheatgrass another nutrition packed sprouting food
Beans, nuts and pulses
Adzuki a super bean, a super sprout!
Barley ready in 2 to 5 days
Chickpea cook this one though ready in 4 days.
Lentil very easy to grow, steam them or eat sparingly on salads, ready in 5 days.
Mung good old mung beans, great in salads
Oats you can eat sprouts raw, sweet tasting

There we go, the joy of sprouting is you've grown your own crop, you know where it's come from, I doubt you will have sprayed it with pesticide and its all green goodness. Get sprouting today!

The Dangers of an Eating Out, Fast Food Lifestyle - Homemade Foods Will Save Your Life!

Could you really say that your last meal was nutritionally balanced? Did it provide your body with an assortment of the vitamins, minerals, protein, carbohydrates and fats it needs to function properly? Was there any fresh fruit or vegetables with it or did they come out of a packet, tin or the freezer? The question to really consider is, "Was it the kind of meal your grandmother would have made?

According to a recent AC Nielsen Online survey, consumers the world over reported they simply do not have the time to prepare meals from scratch. Consumers in 41 countries were asked whether they had too much, enough or too little of time, information, energy, space or money to prepare meals from scratch. Just over 56% said they didn't have enough time. Beyond convenience, one third cited cheaper than buying all the ingredients and preparing from scratch as their reason for purchasing ready to eat meals.

But what value do we place on our health? Do you really know what went into the preparation of the food you purchased and does it contain ingredients which are nutritionally beneficial for your body?

How many times have you gone out, purchased food and within hours after eating it started to feel heavy in the head &/or a bit sick in the stomach? We put so much trust in the person who prepared the food; that they had good hygiene and food handling skills. What had they being doing before they made your food?

Food poisoning is commonly experienced in those who eat out frequently, with the study "Food Safety and the New Zealand Public" showing just over 2 in 10 respondents experienced food poisoning over the last two years; with most of these (83%) occurring outside the home. Around half of those surveyed declared that they had observed poor food safety practices in outlets over the last two years. 83% of respondents expressed concern about chicken, 78% for shellfish and 76% for food displayed in warming ovens such as pies.

As a naturopath I frequently see people who are suffering with health problems relating to something bad they have ingested. Some have returned from a trip to the islands or Asia, but there are also those who have eaten out recently and experienced a case of food poisoning. Not only can you have the common digestive problems such as diarrhoea and abdominal pain, but many people also experience joint and muscular pain, fatigue, headaches, fever, skin and hair problems, as well as low levels of nutrients, such as B vitamins and iron.

If you have eaten something bad and you have vomiting &/or diarrhea, seek professional advice, as dehydration is a common problem experienced with food poisoning. Some cases of food poisoning are notifiable; so to help prevent other people experiencing the same problem as you, make sure you report all incidences.

 If you do eat or drink something bad, consider Activated Charcoal. The binding ability of charcoal has been known for centuries, with the story of a prominent French chemist in 1813 who drank 150 times the normal lethal dose of arsenic without ill effect. His secret? He had mixed the arsenic with charcoal. Charcoal was used in gas masks in WWI and is still used today in protective masks and suits against hazardous chemicals, nerve gas and other biological toxins. Each particle contains many small chambers and cavities that capture or bind up unwanted materials and gas. This can be taken in a capsule and is a valuable addition to the medicine cabinet or travel bag. 

Taking a probiotic supplement, such as Reuteri or Inner Health Plus is vital with food poisoning, as these friendly bacteria have been found to populate the bowel quickly, helping to relieve some of the symptoms experienced with food poisoning in hours. Aloe vera juice can also help to relieve gastric distress and is well worth considering with digestive problems.

But does it really take that long to prepare a meal from scratch? Do we really not have the time to make proper meals or are there other reasons why we eat out so much?

Recent figures from March 2007 show sales of burgers, fish and chips, pies, ice cream, pizza and ethnic food have risen 88% since 2002, a huge difference from 1995-2002, when figures remained relatively flat. Statistics New Zealand tell us that in January of this year, takeaway food sales were $103 million (can you believe this!)

New Zealanders have been ranked 17th in a list of the worlds most obese people - fatter than Australians, Britons, Canadians and Fijians and gaining on Americans. Overall, 68% of New Zealanders are classed as Obese by the world health organization. Child obesity has trebled in the past decade, with 1 in 3 now overweight or obese. Obese children mean obese adults. This is a problem for many reason, as obesity is associated with heart disease, diabetes, stroke, high blood pressure and some cancers.

Maintaining a balanced body weight is vitally important for growing children. A child's diet may determine whether she develops breast cancer in later life, according to expert Professor Paul Kleihues from the World Health Organisation. The disease - the number one killer among women aged 35-54 years - could be triggered early in life by an unhealthy diet of fast food, Professor Kleihues has warned. He said parents should avoid offering high fat, low fiber diets full of processed food, dairy products and meat. He warned: "Thirty per cent of tumors in breast, prostate and colon cancer are associated with poor nutrition".

Australian and New Zealand studies over the last 10 years, on food advertising during children's television viewing times, found that on average there are 26 ads per hour and of these Food ads comprise approximately 34% of all ads or 8 ads per hour. On average, 72% of ads promote non-nutritious foods, and ads for chocolate, confectionary, fast food restaurants and sweetened breakfast cereals tend to top the list. In addition, the study found that confectionary and fast food restaurant ads are broadcast heavily during the pre and post dinner period, 5-8pm and that these are broadcast up to three times more heavily during children's programs than adult programs. Recent studies show that this kind of advertising works, as children from families with high TV use during meals consume more of the highly advertised "unhealthy foods" (pizza, salty snack, soft drinks) and less fruit and vegetables.

What about Morgan Spurlock, the American documentary film director, known for the documentary film Super Size Me, in which he attempted to demonstrate the negative health effects of McDonald's food by eating nothing but McDonalds three times a day, every day, for one month. At the end of 1 month his cholesterol, blood pressure and body fat levels increased dramatically and he complained of an empty unsatisfied feeling, probably due to a lack of essential nutrients.

Experts tell us that the Mediterranean diet is an ideal model to follow. There are many variations of this, but the common Mediterranean dietary pattern has these characteristics:

o high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds

o olive oil is an important monounsaturated fat source (choose organic extra virgin)

o dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten

o eggs are consumed zero to four times a week

o wine is consumed in low to moderate amounts (red wine)

People who follow the average Mediterranean diet eat less saturated fat than those who eat an average kiwi diet. In fact, saturated fat consumption is well within the Heart Foundations Nutritional guidelines. More than half the fat calories in a Mediterranean diet come from monounsaturated fats (mainly from olive oil). Monounsaturated fat doesn't raise blood cholesterol levels the way saturated fat does.

The most important consideration for making easy, nutritious meals, is to think ahead so you can be prepared and have the ingredients you need to throw something yummy together. Most chefs would agree that the secret to a great meal is to keep it simple.

Dinner should contain some kind of protein such as fish, seafood or some other kind of meat. This can be purchased on the day, or individual servings could be retrieved from the deep freeze. A salad can be simply made, buy tossing mesculin or other salad greens with vinegar and olive oil. Chopped tomatoes, capsicum and cucumber are excellent additions, as is a handful of lightly toasted pine nuts or some tamari roasted seeds.

Planter boxes can be positioned around the house, with herbs such as rocket, basil, parsley and chives and vegetables such as tomatoes, capsicum and lettuce being easy to grow in this way. It is so relaxing to come home in the evening and seeing how my latest plants are coming along, thinking how I can incorporate them into my daily meals.